This week on Homeschool Highschool Podcast: Cooking for High School Credit with Angela Smith.

Cooking for High School Credit with Angela Smith
As homeschool parents, we 7Sisters know a win when we see one! How about life skills, cooking, and food science combined for a fun and meaningful high school elective credit?
That’s what we found with Angela Smith at Inquisicook!
Featured in this article:
- Angela Smith’s story
- Inquisicook’s story
- How Inquisicook works
- Find Inquisicooks
- Learn more about electives
Angela Smith’s story
Angela likes to say that she is “actually a native member of the homeschool tribe”. Her family started homeschooling in 1992 and continued until their last child went to college. These days, Angela is helping with the homeschooling of her twelve grandchildren.
Inquisicook’s story
The Inquisicook online program combines food science, life skills, and culinary arts into hands-on courses that put delicious food on the family table.
The Inquisicook online program combines food science, life skills, and culinary arts into hands-on courses that put delicious food on the family table.
These practical, elective courses include science labs that wind up as a prepared dish for the family table!
When her youngest child was about ten or eleven years old, she informed Angela that she wanted cooking to be one of her homeschool subjects. They were already cooking together as part of their family lifestyle. (Angela’s family loves to exercise hospitality.)
However, being a homeschool mom, Angela wanted to incorporate a science-driven approach to cooking. She thought it made sense to study the science that’s literally under their noses and that they were engaging with daily.
Angela believes that anybody ought to be able to prepare a tasty dish based on what’s in season, what’s on sale, or what’s in the fridge. She wants teens to be free from the tyranny of an ingredients list that says, “I’ve got to buy, you know, this and this and this, and if I don’t have those things, I can’t make this recipe.”
Angela could not find a curriculum that taught comprehensive, science-based cooking, so (being an industrious homeschool mom), she created her own. It took years to finally have the course in the form she wanted to launch, but it’s ready, and you can get your teens started now!
How Inquisicook works
Inquisicook offers two courses. Each of the courses is divided into five units with fifteen lessons. Also included are optional recipes that we call “for further eating”, and teacher resources.
Inquisicook 1 covers eggs, quick breads, salads and dressings, yeast breads, along with herbs, spices, and seasonings. This is combined with soups and stocks.
In this first course, teens also learn the basic culinary art skills, such as:
- Knife skills,
- How to use a double boiler
- Recognizing signs of doneness
Students also conduct sensory evaluations for every recipe they re-prepare, rating it based on appearance, flavor, texture, and aroma. This guides them to think specifically and analytically about their outcomes. It also gives them a pathway to craft improvements or variations for future attempts at the recipes, because we want them to be intuitive cooks, not recipe followers.
These skills help students figure out what the version two of that recipe might look like for their family’s tastes.
Food science in Inquisicook
Of course, all of the units are packed with science. For instance, they learn about egg protein molecules and how those molecules are transformed when heat is applied to them. They learn the physics of whisking: what is happening to egg proteins as they unfurl and then collect around bubbles to create an egg white foam.
In the science of custards, students learn special techniques to trap moisture droplets within the protein network.
In the quick breads unit, they learn the differences between biological leaveners, physical leaveners, and chemical leaveners. They learn about the different types of wheat, different protein contents of the wheat, and the different ways to capture those little air bubbles that cause bread to rise.
During the soups and stocks unit, students learn about extracting flavor through long, slow cooking and the science behind different flavoring agents in terms of herbs and spices
Inquisicook is an applied science that’s super tasty!
This course would be a good choice as an elective on the high school transcript!
Thanks to Seth Tillman for editing the podcast.
Find Inquisicook at:
Learn more about high school electives in these Homeschool Highschool Podcast episodes:
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