The Wilton School has a new location and new name... introducing The Wilton Sweet Studio!
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Kids Camp: Whisk and Wonders - The Science of Baking (Grades 6-8)
Class Description
Welcome to “Whisk & Wonders: The Science of Baking”! Get ready for a hands-on, brain-boosting adventure as we explore the science behind baking! Campers will delve into three exciting branches of science – chemistry, physics, and biology-through delicious, edible experiments. Each day will have a main learning objective designed to spark curiosity and deepen understanding—and then put that learning to use creating a delicious baked good to take home. Campers will engage in quick, fun, and sometimes messy activities that show how science is at work in the food they love to bake.
What They’ll Learn:
- • Emulsion & Binding (Physical Science) – Learn how ingredients like fat and water mix to create stable emulsions.
- • Leavening & Foam (Chemical, Physical, Biological Science) – Discover how leavening agents and air help baked goods rise and gain structure.
- • Gluten & Starch (Chemical, Physical, Biological Science) – Explore gluten's stretchability and starch absorption in bread making.
- • Maillard Reaction & Caramelization (Chemical & Physical Science) – Study how heat causes browning and enhances flavor in baking.
- • Combining Science Principles (Physical & Chemical Science) – Apply all the science concepts to bake a cake, integrating emulsion, structure, leavening, and browning. The science concepts in this camp are aligned with Illinois State Learning Standards and Next Generation Science Standards (NGSS)
- • Bake a Cake (All Science Types) – Put everything together to bake a cake using what you learned! The science concepts in this camp are aligned with Illinois State Learning Standards and Next Generation Science Standards (NGSS)
Campers will bring home their edible creations each day and get to keep their very own Sweet Studio apron!
Our Favorite Products Featured in the Class
Class Description
Welcome to “Whisk & Wonders: The Science of Baking”! Get ready for a hands-on, brain-boosting adventure as we explore the science behind baking! Campers will delve into three exciting branches of science – chemistry, physics, and biology-through delicious, edible experiments. Each day will have a main learning objective designed to spark curiosity and deepen understanding—and then put that learning to use creating a delicious baked good to take home. Campers will engage in quick, fun, and sometimes messy activities that show how science is at work in the food they love to bake.
What They’ll Learn:
- • Emulsion & Binding (Physical Science) – Learn how ingredients like fat and water mix to create stable emulsions.
- • Leavening & Foam (Chemical, Physical, Biological Science) – Discover how leavening agents and air help baked goods rise and gain structure.
- • Gluten & Starch (Chemical, Physical, Biological Science) – Explore gluten's stretchability and starch absorption in bread making.
- • Maillard Reaction & Caramelization (Chemical & Physical Science) – Study how heat causes browning and enhances flavor in baking.
- • Combining Science Principles (Physical & Chemical Science) – Apply all the science concepts to bake a cake, integrating emulsion, structure, leavening, and browning. The science concepts in this camp are aligned with Illinois State Learning Standards and Next Generation Science Standards (NGSS)
- • Bake a Cake (All Science Types) – Put everything together to bake a cake using what you learned! The science concepts in this camp are aligned with Illinois State Learning Standards and Next Generation Science Standards (NGSS)
Campers will bring home their edible creations each day and get to keep their very own Sweet Studio apron!