In this 4 week course, we meet once a week to work on beginner cooking skills, in the 4 weeks we will cover knife skills, how to season and cook meat and make pan sauces, make a proper roux, and make sauces. We will discuss many different cooking techniques such as sautéing, boiling, baking, blanching, and pan-frying. At the beginning of each class we will start with a short introduction of all learners, we will review ingredients and materials needed for the day, and will dive into the recipes. Each of the classes will be full of a lot of instructional teaching and demonstration by me, I will be actively showing and doing all steps so your learners get a good grasp on the techniques and methods. I fully expect to answer questions as we go through class. There may be time at the end of class to try our dishes and to give reactions and feedback to each other. 
This is an intermediate class so previous experience is expected, a basic knowledge of kitchen utensils, techniques, terminology, and food identification is encouraged. In this class we will be handling sharp knives, hot pans, using stove tops, microwaves, and ovens, and a few small appliances. Any student who has taken my Beginner Cooking Class would be a perfect candidate for this course. Although the beginner class is not required to take this one it is highly encouraged so that I know they have a great cooking foundation. 

Week 1: Three Cheese Macaroni and Cheese and Wedge Salads with Ranch dressing
Week 2: Sloppy Joes with toasted buns and Roasted Root Vegetables
Week 3: Pan Seared Chicken with Mushroom Cream Sauce and Sauteed Garlic Green Beans
Week 4: Apple Cider Glazed Pork Chops, Smashed Red Potatoes, and Buttery Peas and Carrots

*Parental Guidance* In this course we will be actively handling sharp knives, cutting, chopping, and slicing. We will use stove tops, ovens, microwaves, and small appliances. We will be handling hot pans, etc. Your learner may need some direct supervision depending on their knowledge and skillset.
*Allergy Warning--During this course, we will be using most of the top allergens during the length of the course. If you have questions about substitutions or other questions please contact me directly*