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Properties of and Changes in Matter: Bread School Program

Properties of and Changes in Matter: Bread

Starch gelatinization? Protein coagulation? There is a lot of science in a loaf of bread! Show your primary students the physical and chemical changes involved in making bread in Properties of and Changes in Matter: Bread. This 2-hour program is designed to stimulate kinesthetic, visual, and auditory learners.

Consult this Educational Activity Kit for ideas to extend the learning — and the fun! Properties of and Changes in Matter: Bread Educational Activity Kit

Program Description:

Students investigate the physical and chemical changes of ingredients while making bread. They grind wheat and examine its elements with a magnifying glass. They create a new substance by activating yeast. Then, they knead dough to feel the proteins transforming into gluten chains. Through these hands-on activities, students discover how these different materials work together to create a delicious food.

Curriculum Links:

ONTARIO QUEBEC
Grade 5   Science and Technology — Understanding Matter and Energy Primary Cycle 3 Science and Technology, Competency 2 — To make the most of scientific and technological tools, objects, and procedures

Students can prepare with this downloadable Educational Activity Kit.

Teacher Tips:

Make name tags to help the Museum Educator build rapport with students. Stay for lunch (not provided) in the outdoor picnic area. See additional pre-visit tips or download the pre-visit information PDF.

Fees:

$9 per student, $1 per chaperone (group leader is free).
A minimum fee of $144 will be charged per group.

Reservations: 

To reserve this program call 613-991-3053 or 1-866-442-4416 (toll free). You may also complete the online reservation form or email contact@techno-science.ca.

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