Science and Cooking for
Secondary Science Teachers Program

Back to 2023 Science and Cooking Lecture Series

Science and Cooking for Secondary Science Teachers Program

This program provides teachers with instructional resources and professional development to teach science through food and cooking.

Food-based lessons offer unique opportunities for students to connect science to their everyday lives and to engage in science in inclusive and relevant ways.

While food and cooking have been shown to positively impact students’ disposition toward science and develop science practices, their use in the middle and high school science classroom has not been fully explored. This program intends to research its impact while also actively engaging with teachers.

Our Impact

130 teachers reached through workshops

620 students impacted

6,837 daily student experiences in food-based science lessons


2-Week Summer Workshop & Program for School Year 2024-2025

In this program, teachers will be provided with professional development training and instructional resources to teach science through food and cooking. This program begins with a 2-week hybrid summer workshop, as well as support through the school year.

Additional requirements for eligibility apply and can be found in the application form. Teachers who apply will be notified of their status in April. Any questions? See below for FAQs and contact scicook-k12@seas.harvard.edu with any additional questions.

Middle School General Science: Tue, July 9- Fri July 19
  • In-Person at Harvard University: July 9-July 12 (Tue-Fri; 8-4pm)
  • Virtual: July 16-19 (Tue-Fri; 9-10am on Zoom + asynchronous time)
High School Chemistry: Tue, July 23-Fri August 2
  • In-Person at Harvard University: July 23-July 26 (Tue-Fri; 8-4pm)
  • Virtual: July 30- August 2 (Tue-Fri; 9-10am on Zoom + asynchronous time)
Application Deadline: Wednesday, April 3

Due to the hands-on nature of this experience, space is limited.

Common Questions (see below for more detailed FAQs)
What does the 2-week hybrid format look like?
  • Week 1 (In-Person): Teachers participate in a series of food-based science lessons and labs for 4 days at Harvard University’s Science and Cooking Lab.
  • Week 2 (Virtual): Teachers work virtually for 4 days on their own food-based investigation and on preparation for implementation during the school year.
  • School Year: Teachers will continue to be supported throughout the school year as they facilitate lessons through instructional resources, monthly Zoom check-ins, and Facebook/Slack.
What does the school year support look like?

Teachers will continue to be supported throughout the school year as they facilitate lessons through instructional resources, monthly Zoom check-ins, and Facebook/Slack. Teachers will be expected to attend monthly Zoom Meet Ups (1 hour Zoom meetings on weekends) as much as possible.

What am I eligible to earn? (Professional Development Points, Certificates, Stipends)

During the summer, teachers will earn:

  • 48 PDPs (for Massachusetts teachers only)
  • Certification of completion from Harvard University

During the school year, teachers will be eligible for:

  • 100 PDPs (for Massachusetts teachers only)
  • Stipends for additional data after implementation
Hear From Teachers Who Participated in Summer 2023 Workshops

“The workshop is super engaging, and it does a fabulous job at breaking down the content.”

“It has given me a new perspective on how I want to teach chemistry. This has now made me think I should be weaving food chemistry throughout the whole curriculum and not just one unit. It can connect more with students because it’s something that they all do.”

“I loved having the opportunity to network with other teachers who might have some similar student demographics and similar challenges and bounce ideas off of other people.”

“I’ve always been interested and knew there was science behind food and cooking, but I didn’t know exactly what it was or how to approach it, let alone how to implement it with students. There are so many different lessons where I say- oh my gosh- it ties into so many of my classes.”

“This workshop has radically changed how I will approach teaching the content of chemistry with my students”

Why Teach Science through Food? 

  • Food and cooking promotes inclusive opportunities to draw on student assets and facilitate community-oriented learning
  • Food helps connect science to students’ everyday lives and the world around them
  • Food can make science learning more accessible and approachable
  • Food and cooking provides meaningful and safe ways to “do science” and build science practices through tinkering and student-designed investigations

FAQs

What are the goals of this program?

Our goals are to provide teachers with…

  • Active learning opportunities to experience lessons from a student point of view
  • Subject matter knowledge around the science of food and cooking (with a specific lens around concepts and practices aligned to NGSS)
  • Pedagogical understanding around phenomena-based instruction, investigations, and building science practices
  • Opportunities to discuss and adapt lessons to meet their students’ needs

A foundation for community and support throughout the school year

What will I get from this program?
  • Access to free instructional resources that include lesson plans, labs, student worksheets and assessments, textbook-like readings, videos, and more.
  • Access to our teacher network and support group of like-minded teachers
  • Training and support in instructional resources and facilitation of lessons
What will I do each day during the summer?

Week 1: Teachers engage in a series of 5 lessons and labs at the Science and Cooking Lab at Harvard University for 4 days (8-4pm). Teachers will experience lessons from a student perspective by participating in labs, activities, and assessments. 

Week 2: Teachers work virtually on their own investigation and individual planning for 4 days (4 hours/day). Each day, we will meet on Zoom for 1 hour. The remaining hours will be asynchronous. During this week, teachers will choose a lesson and step inside the shoes of a student by tinkering and designing their own investigation. On the final day, teachers will do a small presentation to share what they did. This week will also provide teachers time to consider where they will integrate lessons into their existing curriculum and class schedule.

Am I eligible to apply?

In order to be eligible for this program, you must…

  • Upon acceptance to this program, notify your school administration and provide us with documentation that your school administration is aware and supports your participation. We will provide you with a letter explaining our program that you can give to your administration.
  • Be willing and able to commit at least 15 hours of class time (e.g. 15 class periods, each 60 minutes long) of the next school year to these lessons. Exact structure will depend on individual teachers needs, but this will likely entail 5 lessons facilitated over the school year. 
  • Be willing and able to collect post-lesson student data to measure student impact.
    • Approaches to data collection will minimize teacher burden and time, be rooted in activities students would complete regardless of data collection, and provide practical value to teachers. Further information will be provided upon acceptance to program.
    • Permission for this work has been granted by Harvard University’s rigorous internal review board (IRB).
  • Be able to attend an hour-long Zoom prior to the program to review program goals and logistical requirements. Time will also be allotted to provide technical support as needed. You must be able to meet or watch the recorded Zoom.
What is the cost of this workshop?

This workshop is free. Instead, teachers will be asked to provide data throughout this program. This includes pre- and post-workshop surveys, which will take about 30 minutes each. During the school year, teachers and students will be asked to fill out a brief post-lesson survey, which will take 5-10 minutes. Teachers are also expected to actively participate on Slack or Facebook throughout the school year.

What lessons and labs will we do?

The lessons and labs that will be used in this workshop are created by Bite Scized Education and the Harvard Science and Cooking Program. Each lesson is between 3-8 days long and centers around a food, which is framed as an anchor phenomena that students explore through various labs and activities. You can find some of these lessons here. We will go through these lessons in a sequential order as students’ understanding of concepts and proficiency in science practices builds.

What are the lessons and labs like?

Lessons are intended to be used in a science classroom and either replace or integrate with existing curriculum.

  • NGSS: All lessons are aligned to NGSS standards and framework. Lessons show standards, as well as targeted disciplinary core ideas, crosscutting concepts, and science practices. All lessons include a CER or modeling assessment.
  • Inquiry and Investigation: Lessons encourage student-driven inquiry and investigation in a variety of different ways, and provide scaffolding for differentiation. Lessons place a high emphasis on building science practices.
  • Time: Lessons vary in length between 3-8 days. Lessons are intended to either replace or be integrated into existing curriculum.
Do the lessons align to NGSS standards?

Yes. All lessons are aligned to NGSS standards and framework. Lessons show standards, as well as targeted disciplinary core ideas, crosscutting concepts, and science practices. All lessons include a CER or modeling assessment. In particular, the following standards are emphasized in lessons:

  • Middle School: MS-PS1-1, MS-PS1-2, MS-PS1-3, MS-PS1-4, MS-PS1-5, MS-LS1-1, MS-LS2-1, MS-LS2-3, MS-LS2-4
  • High School: HS-PS1-1, HS-PS1-2, HS-PS1-3, HS-PS1-5, HS-PS-17

The following NGSS Science Practices are also heavily emphasized:

  • Asking questions
  • Developing and using models
  • Planning and carrying out investigations
  • Analyzing and interpreting data
  • Constructing explanations
  • Obtaining, evaluating, and communicating information
Have other teachers done these lessons?

Yes! We are actively supporting teachers who participated in our workshops last summer in implementing these lessons this school year. According to our post-lesson surveys…

  • 100% stated that they were inspired and excited by this lesson
  • 100% said they would do the lesson again in the following school year
  • 100% of teachers that use NGSS standards said the lesson helped them implement NGSS standards and develop students’ science practices 

Teachers reported that lessons were particularly effective in encouraging…

  • Student enthusiasm and interest
  • Student confidence and sense of belonging in science and students feeling like they are “doing science”
  • Students to ask questions and be curious
  • Connect their learning to everyday life, experiences, and personal interests
I’m interested, but not sure I have the time to do 15 class days of these lessons.

We understand it can be hard to find time throughout the school year. However, we believe that at least 15 days of these lessons is required to have meaningful student impact. If unable to meet this requirement, you are welcome to purchase the lessons yourself and use them as desired.

I’m unable to attend, but I want to learn more. What can I do?Follow Harvard Science and Cooking on Instagram, as well as Bite Scized Education on Instagram and YouTube to stay connected. You can also check out our existing lessons here.

Program Leaders

Kate Strangfeld is the Curriculum and Teacher Professional Development Lead for the Science and Cooking for Secondary Educators Program. She leads the design of instructional resources, teacher professional development workshops, and data collection and analysis. Kate taught science for 8 years in Washington, D.C. She primarily taught middle school science, as well as high school chemistry. In 2022, she received her Ed.M. from the Harvard Graduate School of Education in Learning Design, Innovation, and Technology. Kate has always had a passion for food and received her culinary degree in 2012 from the Natural Gourmet Institute.

Kathryn Hollar, PhD, is the Director of Community Engagement and Diversity Outreach at the Harvard John A. Paulson School of Engineering and Applied Sciences. In partnership with faculty, postdoctoral fellows, and graduate students, she develops and implements programs for K-12 students, teachers, undergraduates, and families that are designed to increase scientific and engineering literacy, and to inspire people with diverse backgrounds to pursue science and engineering careers.

Pia Sörensen, PhD, (Principal Investigator) leads Harvard’s Science and Cooking Program, which includes research, teaching, and outreach programs at the intersection of science and food. The program impacts over five million learners from around the world. She co-teaches the popular general education course Science and Cooking: From Haute Cuisine to Soft Matter Science, and led its development to an online course. She also developed a popular course on the science of food fermentations. She is author and editor of several books, including the best-seller “Science and Cooking: Physics meets Food, from Homemade to Haute Cuisine” (Norton, 2020). She leads a research group studying science education, fermentation technology, and the science of food. 

Funding & Support

MRSEC

This program is supported by the Harvard Materials Research Science and Engineering Center (MRSEC)