A Journey Through Baking, Part 3
In this 9 week baking course, students will explore sweet and savory recipes to become an expert baker!
Stephanie Shaw, She/her
Average rating:
4.8
Number of reviews:(80)
What's included
9 pre-recorded lessons
average 20 mins per video9 weeks
of teacher support2 hrs 59 mins
total video learning hours1 year access
to the contentProjects
1-2 hours per week. Each week, students will be given a baking project to complete and share. They are invited to share pictures of their projects with me, as well as feedback on how it tasted, what worked well, what they need help with, etc. I also invite parent feedback on how the recipe turned out!Assessment
I am happy to provide a certificate of completion, a letter, grade, or other form of grade as needed. Please communicate with me prior to the start of the class if you need a grade or specific form of feedback.Class Experience
US Grade 4 - 7
Intermediate Level
Hey everyone! I'm excited to have you in class, and I hope you find some delicious recipes to enjoy over the next few months. Here is a link to all of the recipes you will need for the next few months as we bake together! I've also listed the tools you will need. https://docs.google.com/document/d/1cELhOHCvR9H6Mbgx2orZwaARVjH209ZVrOHWynX_R2k/edit?usp=sharing This course is designed to take students on a culinary journey, teaching them key baking skills they will need. We will explore both savory and sweet baked goods, and students will come away with a knowledge of various kitchen tools and techniques, food safety tips, and an arsenal of recipes. We will also discuss customizations (including for allergies and preferences). Each week, there will be one or two videos for students to watch, along with recipes. If there are recipes students can't create due to dietary restrictions, missing tools, or missing ingredients, please let me know and I can provide a substitution! The best way to get in touch with me is to send me a message. I aim to respond within 24 hours, although that may be delayed on the weekends occasionally. Each week includes a video (or 2-3) where you can bake along with me. I'll walk you through everything, from gathering and measuring your ingredients, how to use special tools, and what your recipe should be looking like at different stages. Of course, if you have questions I don't answer in the video, feel free to message me and/or send pictures so I can help you out.
Learning Goals
https://docs.google.com/document/d/1cELhOHCvR9H6Mbgx2orZwaARVjH209ZVrOHWynX_R2k/edit?usp=sharingStudents will learn to read a recipe and make appropriate substitutions according to preference, materials available, and dietary restrictions.
Syllabus
9 Lessons
over 9 WeeksLesson 1:
Angle Food Cake with Lemon Curd and Strawberry Sauce
1 and ¾ cups granulated sugar
1 cup + 2 tbsp. CAKE flour
¼ tsp. Salt
12 egg whites (room temperature)
1 ½ teaspoon cream of tartar
1 ½ teaspoon vanilla extract
4 large egg yolks
⅔ cups sugar
1 tablespoon lemon zest (about 1 lemon)
⅓ cup fresh lemon juice (about 2-3 lemons)
⅛ teaspoon salt
6 tablespoons unsalted butter (room temperature)
1 lb. strawberries
½ cup sugar
2 tbps. Cornstarch
1 tbsp. Lemon juice
1 cup water
⅛ tsp. salt 20 mins of video lessons
Lesson 2:
Blueberry Scones
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons sugar
5 tablespoons butter (cold, cut into chunks)
1 cup fresh blueberries
1 cup heavy cream 12 mins of video lessons
Lesson 3:
Chocolate Souffle
4 tablespoons butter, cut into pieces
4 ounces semi-sweet chocolate, chopped
3 large eggs (seperated)
1 teaspoon vanilla
⅛ teaspoon cream of tartar
⅛ teaspoon salt
3 tablespoons sugar
1 tablespoon butter, softened
4 teaspoons sugar 22 mins of video lessons
Lesson 4:
Merengues
4 large egg whites (room temperature)
½ teaspoon cream of tartar
⅛ teaspoon salt
1 cup sugar
1 teaspoon vanilla 19 mins of video lessons
Other Details
Parental Guidance
Dear parents and guardians,
You will be eating a lot of baked goods! Please enjoy!
Many baked goods have common allergens, including wheat, dairy, and soy. If you have food allergies, please let me know so I can recommend some substitutions. I always bake dairy free, and have done gluten free as well, so I know many substitutions you can use!
Students will be using various kitchen tools, including knives, the stove and oven, and other tools. At parents discretion, students may need supervision.
Pre-Requisites
Students should have a basic knowledge of kitchen and food safety. It is recommended that they've completed part 1 and 2 of this course.
Supply List
Students will be given a recipe (including instructions, materials needed, and tools needed) two weeks in advance, which should allow enough time to get groceries if needed. Each week, students will need an oven, measuring cups and spoons, a bowl, and a spoon for mixing. Students will also regularly need a mixer (hand-held or stand), various pans (bundt, cupcake, cookie, cake pans, etc.) As always, if there is something you do not have, please let me know and I will offer a substitution.
Joined June, 2020
4.8
80reviews
Teacher expertise and credentials
I have baked wedding cakes professionally, as well as for birthdays, showers, etc. I love all sorts of baked goods and have been baking for over 15 years!Reviews
Self-Paced Course
$13
weekly or $110 for all content9 pre-recorded lessons
9 weeks of teacher support
Choose your start date
1 year of access to the content
Choose your start date
Ages: 8-15
