This fall has seen the debut of “The Chemistry of Cooking,” an elective offered to students who have completed both Biology and Chemistry. The course, taught by science teacher Joel Heitman, combines culinary skills with the field of science. Students engage in numerous activities like studying recipes, creating shared foods, and learning to explain what chemical reactions occur when cooking various foods.
“I’ve loved cooking with my grandmothers, mother, and family friends,” Mr. Heitman said. “Each experience taught me the unique and joyful possibilities of food.”
He added, “As an educator, I’m passionate about bringing real-world experiences into the classroom. This class allows students to sample interesting cuisines and experience chemistry firsthand, through the art of cooking.”
Mr. Heitman explained the course layout and how students will apply science to signature culinary dishes. “From baking to soups and other dishes in between, each recipe will highlight different chemical processes that transform ingredients into something delicious. I aim to broaden their perspective, spark curiosity, and give them skills that go beyond the traditional classroom,” he said.
Junior Brandon Pinto said, “I chose this course because I was looking to take a unique science class. The class stood out to me so much due to the promise of hands-on learning, which there needs to be more of.” He said the class enables students to meet their nutritional needs while effectively serving meals to family and friends. So far, Brandon has made caramel apples, frittata, and mozzarella cheese.
Senior Ivan Ho expressed his thoughts regarding his placement in the course. He said, “I didn’t think I would get [in] this class. [But] my first impressions were that it would be an interesting one, but difficult, because if we are in groups and [some students] don’t know how to cook, [then] it will become extremely difficult to work around [them].”
Senior Katie Chan, a student in the class, said, “I really enjoy chemistry and since I already took AP Chemistry last year, this was the final chemistry class I could take.” Katie noted that the class introduces the basics of cooking, like chopping vegetables, and fundamental concepts in organic chemistry.
Ivan said that the experiences students receive in this class help them learn how cooking is a form of “general self-care.” He further explained his admiration for Mr. Heitman’s teaching techniques, which he said are based heavily on trial and error and experimenting.
Ivan described the special format for tests that the course offers, as it significantly differs from other science classes. He said some assignments are “what Mr. Heitman calls ‘iron chef’ days, where [students] have to cook a dish from scratch in [just one] band and […] are graded on how it comes out.”
In other words, students cook or get cooked.
Mr. Heitman expressed his view on the cooking course, noting its differences from other STEM classes at THHS. “It may inspire some students to explore the culinary arts beyond this class. Whether they’re learning to cook for themselves or sparking a new passion, the skills […] they gain here will be valuable in many aspects of life.”
“The smiles when they try something new and the curiosity they bring to each lesson remind me how eager they are to learn and grow. Seeing them enjoy these experiences makes teaching this class especially rewarding,” he said.
