Tag Archive for Baking

Science Meets Spice at STEM Camp

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A chef scooping instant red yeast into a small plastic cup on a measuring scale, with a student beside her watching attentively.

A wet sponge. Slime. Something that looks like it belongs in the ocean. All were accurate descriptions high school students gave of seitan dough – a plant-based meat substitute – during this year’s STEM Camp.

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Professional Baking Capstone 

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The Penguin Student Lounge looked and smelled like a delectable bakery as second-year students in Clark’s Professional Baking and Pastry Arts program displayed their creations as part of their capstone project.

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