Baylor TIP Camp for 4th-7th graders is a day camp option. Morning course offerings will run from 9am to noon, and afternoon courses run from 1:00 to 4:00pm. Lunch is included only with registration for BOTH morning and afternoon courses. Culture & Chemistry in Cooking What do chemistry, culture, and some of the best smells on earth have in common? The kitchen. In this deliciously hands-on course, you will explore how science and tradition come together in foods that people around the world bake, share, and celebrate. From everyday breads to special-occasion treats, cooking becomes both a cultural journey and a chemistry experiment you can eat. Investigate the chemical reactions that turn simple ingredients into something magical, such as how yeast “burps” to make bread rise, why eggs can thicken, foam, or bind, and how heat, moisture, and time transform doughs and batters. Along the way, you will discover how different cultures use these same scientific principles to create flatbreads, pretzels, pizzas, festive loaves, and other baked goods tied to history, geography, and tradition. Through cooking labs, taste tests, and edible experiments, you will be challenged to think like both scientists and chefs: observing reactions, testing variables, and asking why recipes work (or don’t). The class will culminate in a student-created cookbook that captures both the science behind each dish and the cultural story it tells. Come hungry—experiments have never smelled (or tasted) this good. Note: Students who took Savory Science last summer will be working with new recipes.