At this year's FCCLA State Leadership Conference, we propose a hands-on, engaging workshop where attendees can learn how to host an exciting "Chemistry of Baking Cookies" lab for elementary school students. This workshop introduces the scientific principles behind baking and encourages students to explore chemistry in a fun and interactive way. More than anything it gets these young students excited about FCCLA and FCS classes. The lab focuses on the five core ingredients in baking cookies: flour, sugar, butter, eggs, and the SECRET INGREDIENT (AIR). Attendees will gain insights into the role of each ingredient, highlighting how they contribute to the structure, texture, and taste of the cookies. We will then dive deeper into the chemistry of baking by exploring two key chemical reactions that happen during the baking process: caramelization and the Maillard reaction. Participants will receive a guide on how to set up a similar lab at their own school, with tips on organizing the event, managing the materials, and engaging students with simple scientific explanations. By the end of the session, attendees will be equipped with the knowledge and resources needed to bring this fun and educational chemistry lab to their own FCCLA chapter. This workshop is an excellent opportunity to inspire students about science, engage them in hands-on learning, and spark their curiosity about FCCLA and the Culinary Career Pathway.
