The Flavor Lab: Food Science Courses
Offered in partnership with The Homeschool Hangar and led by Chef Mark Hennessy, The Flavor Lab is where science meets the kitchen! This unique, hands-on course combines culinary skills with real-world science, giving homeschoolers the chance to experiment, cook, and learn in every class.
TWO great classes to choose from at TWO locations!
Global Food Science & Farm to Table
Riverside Community Center & Mind Cap Mushroom Shop & Farm
Fort Myers Sessions:
GLOBAL FOOD SCIENCE
📍 Location: Riverside Community Center
3061 E Riverside Dr. Fort Myers 33916
🗓 Days: Thursdays | October 22nd, 29th, November 5th, 12th, 19th
& December 3rd
⏰ Times: 10:00am - 1:00pm
🎓 Ages: 8+
💲 Tuition: $600 per student (6-week session, includes all materials)
FARM TO TABLE***Registration Closed***
📍 Location: Mind Cap Mushroom Shop & Farm
4751 Justinwood Rd, Fort Myers, FL 33905
🗓 Days: Fridays | October 9th, 16th, 23rd, 30th & November 6th, 13th
⏰ Times: 10:00am - 1:00pm
🎓 Ages: 5+
💲 Tuition: $600 per student (6-week session, includes all materials)
The Flavor Lab: Global Food Science
In this course kids travel the globe through taste and technique and learn the science behind spices, fermentation, starches, and cooking methods unique to each culture. Every week explores one region, engages a hands-on cooking project, and one fun experiment or sensory activity.
Week 1 – A Taste of Italy: The Science of Pasta & Sauces
Theme: How gluten forms and starches thicken
Week 2 – Japan: Umami & the Art of Balance
Theme: Discovering the fifth taste and fermentation
Week 3 – Mexico: The Chemistry of Spice
Theme: Heat, capsaicin, and how the palate perceives spice
Week 4 – France: Emulsions & Elevation Theme: How fat and water come together
Theme: How fat and water come together
Week 5 – India: Spice Blends & Aroma Chemistry
Theme: The molecular magic of aromatics
Week 6 – Global Fusion Feast
Theme: Bringing cultures and cooking science together
The Flavor Lab: Farm-to-Table
In this version of The Flavor Lab, students explore the foods grown, raised, harvested, and produced throughout Southwest Florida while learning how local ingredients make their way from farms and producers to the family dinner table.
Each class combines local food education, culinary skills, and hands-on cooking. Students learn about the featured ingredients, where they come from, how they are harvested or produced, and how Chef Mark transforms them into a family-style meal.
Every week students will prepare:
One complete family-style entrée
One accompanying side/component
A packaged portion to take home
A weekly recipe card
A farm-to-table educational handout
Week 1 - Asian Chicken Lettuce Wraps
Theme: “From Florida Farm to Flavorful Wrap” Students trace each major ingredient from farm or producer to finished meal.
Week 2 - Chicken Marsala over Local Pasta
Theme: “How Does a Mushroom Grow?” Students examine fresh mushrooms and learn about mushroom farming, growing mediums, humidity, harvesting, and why mushrooms are an important specialty crop.
Week 3 - Caloosahatchee Tacos
Theme: “What Makes a Regional Dish?” Students identify the ingredients that make the Caloosahatchee Taco uniquely connected to Southwest Florida.
Week 4 - Shrimp & Sausage Gumbo
Theme: “From the Gulf to the Pot” Students learn how Gulf shrimp is harvested and discuss responsible seafood sourcing and the journey from local waters to the kitchen.
Week 5 - Braised Local Beef & Heirloom Tomato Ragu
Theme: “Why Slow Cooking Works” Students learn how heat, moisture, time, and connective tissue work together to transform tougher cuts of beef into tender, flavorful meals. They also explore heirloom tomatoes and why different tomato varieties have different colors, shapes, textures, and flavors.
Week 6 - SWFL Sunshine Bowl
Theme: “You Are the Chef” Students discover that farm-to-table cooking is ultimately about understanding ingredients and making thoughtful decisions with what is available.
Tuition Policy
Tuition reflects full-session enrollment and covers materials, instructor planning, and scheduling. The Homeschool Hangar does not offer proration or refunds for late starts, absences, or withdrawals.
The Homeschool Hangar is a Step Up Direct Pay Provider. Families can reserve their scholarship funds for all classes through their EMA account.