The Ingredient Lab: Student Workbook

Students explore food science through hands-on experiments, colour-coded recipe variations, and reflection exercises that make learning practical, interactive, and fun.

🎨 Recipe Colour Coding

Each recipe for Lessons 2–4 includes four colour-coded variations that demonstrate the impact of key ingredients in the module.

Assign each student group a colour.
Students write their assigned colour on the front of their Student Workbook.
Students follow their assigned colour variation for all relevant lessons.

📖 Inside the Workbook

Students will:

Build food science and sensory evaluation skills.
Explore how ingredients affect taste, texture, aroma, and appearance.
Record observations and reflect on the outcomes of experiments.
Apply learning in the Great Classroom Baking Challenge by creating their own recipe.
Assess their own learning throughout the lessons.

📚 Get Your Classroom Set
Go back to the main page to order a print set of Student Workbooks for your class, or download the digital version below.

Level:

Grades 7 to 9

Grades 10 to 12

Language:

English

(Click here for French version)

The Ingredient Lab: Student Workbook

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Workbook Features and Benefits

✏️ Teacher-Friendly

Easy to use alongside the Teacher Guide and slide decks for organized, low-prep lessons
Colour-coded recipe variations make group management simple and repeatable
Works in both print and fillable PDF formats for flexible classroom use
Supports efficient lesson planning while keeping activities structured

🌟 Student-Centred

Encourages hands-on experimentation through recipe variations and the culminating Great Classroom Baking Challenge
Strengthens critical thinking, observation, and reflection skills
Helps students stay organized and track their learning through structured activities and worksheets
Keeps students engaged and creative throughout each lesson

Review the slide decks and Teacher Guide

Learn More

Grades 7 to 9

Grades 10 to 12

The Ingredient Lab Lesson 1: Science in the Kitchen

Students meet a chef and a food scientist, then practise sensory evaluation.

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Grades 7 to 9

Grades 10 to 12

The Ingredient Lab Lesson 2: Raise Your Recipe to the Next Level

Students explore leavening agents in recipes and complete a sensory evaluation of pancakes[...]

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Grades 7 to 9

Grades 10 to 12

The Ingredient Lab Lesson 3: So Much More than Sweet

Students explore sugar in recipes and complete a sensory evaluation of cookies.

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Grades 7 to 9

Grades 10 to 12

The Ingredient Lab Lesson 4: Building the Structure

Students explore flour in recipes and complete a sensory evaluation of biscuits.

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Grades 7 to 9

Grades 10 to 12

The Ingredient Lab Lesson 5: The Great Classroom Baking Challenge

Students apply knowledge of leavening agents, sugar, and flour to create their own muffins[...]

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Grades 7 to 9

Grades 10 to 12

The Ingredient Lab: Teacher Guide and Curriculum Connections

Teacher Guide and digital curriculum resources support Foods teachers and reduce prep time[...]

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