The Chemistry and Culture Workbook is designed for high school students that can be used to augment general chemistry curriculum or serve as a stand alone curriculum such as a summer program. Students learn standard operating chemistry lab techniques in a kitchen setting through incorporation of safe, green, chemistry instruction in everyday cooking and baking. These materials also integrate cultural exploration and relatability into each lesson plan to ensure the unity between chemistry and different cultural perspectives. 

• • 100-level non-science at community college or university

  • Home-schooled

  • Low-resource schools - kitchen based

Historically excluded students (underrepresented minorities, females, low income, disabled, etc.) pursuing college degrees are faced with unique challenges that often result in them leaving science, technology, engineering, math (STEM), and health science fields. The goal of the Chemistry and Culture Workbook is to engage students from diverse backgrounds and encourage a sense of belonging within the STEM and health science fields.

• Native American culture and stories are emphasized but instructors can modify to include examples from their student demographics – examples will be provided with the instructor manual

• Curriculum includes the work from two Native American chemists – Dr. Naomi Lee who is Onodowaga (Seneca) and Dr. Joslynn Lee who is of Diné (Navajo), K’awaika (Laguna Pueblo) and Haak’u (Acoma Pueblo).

• Lab Safety

• Kitchen Safety

• Waste Management

• Periodic Table and Atomic Structure

• Significant Figures, Reading Labels, Unit Conversions, and Measuring Volumes/Mass

• Density Calculations

• Stoichiometry: Pancakes vs. Crepes

• Separations, Liquid Measurements, and Solution Preparation

• Saturated Solutions and Recrystallization

• Biochemistry: Proteins, Enzyme Lactase, and Acid/Base Chemistry

• Supply list and slides available with an instructor copy