Most Kitchen Chemistry is aimed at little kids. This course has you thinking about the molecular basis for building up resistance to the heat of the jalapeno peppers, how copper helps holds together the molecules that make up meringue, and the scaffolding of dough formation.
And from the look of the photo from their class website, it looks like these college students are having fun!
The book used is considered a classic of cooking AND science: On Food and Cooking: The Science and Lore of the Kitchen. I've just added it to my list.