Class: Foundations of Biology
Grade: 11th Grade
Teacher: Whitney Koch

To deepen their understanding of the metabolic processes of photosynthesis, respiration, and fermentation, students are using food-based models—aka they’re cooking or manipulating food in order and observe and explore scientific concepts. Each student selects and executes a recipe and then creates a deliverable that explores the connections between the food and the science. This week they made coffee kombucha, fermented hot sauce, yeasted sodas, fermented pickles, and homemade kefir in the BVR Design Level Kitchen. See more of their creations.