Life Skills

Baking From Scratch: For Ages 13-18, Beginner

This 8-week course will introduce students to the absolute basics of baking, and students will actually bake from scratch in this class.
112 total reviews for this teacher
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Class

90 minutes

per class

Once per week

over 8 weeks

13-18

year olds

3-6

learners per class

per learner - per class

How does aMulti-Daycourse work?

Meets multiple times at scheduled times
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Great for engaging projects and interacting with diverse classmates from other states and countries

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Description

Class Experience

This class is taught in English.
Students will learn the basics of baking, the science behind it, how to measure ingredients, the process for making different types of baked desserts, and the basic recipes for some of the most common desserts (which they can then take and personalize).
I am the Education Coordinator of a Sunday school, where I run educational programming for 2-13-year-olds. These programs include periodic events that center around food. I have taught baking bread, making salads, and making cookies to these students. I am also an avid cook and baker myself and run yearly events where I cook for 10-20 people at a time. My cooking specializations are Kosher foods, Jewish holiday foods, Halloween treats, dairy-free, gluten-free, and vegetarian cooking. I completed a course on cake decorating a number of years ago and am constantly working on learning and perfecting new recipes. I currently hold a Master's degree in Anthropology and a Bachelor's degree in Sociology/Anthropology and Music, with a concentration in Education. I am also a merit badge counselor for Scouts BSA where I teach a variety of life skills merit badges. I also hold First Aid and CPR certifications from the Red Cross and Scouts BSA. I have also been teaching cooking and baking on Outschool since the beginning of Fall 2020.
Some of the weeks will have small homework assignments to finish recipes based on if things take longer for students in classes. I try to keep the students on the same steps together, which often slows recipes down but ensures everyone knows where they are and what to do.
Students will need to have access to a mixer (hand or stand), oven, stove, pots/pans, measuring cups and spoons, and the required ingredients each week. Students should also be able to navigate between the ZOOM screen and the Nearpod screen, which will containing the steps for each recipe as a visual aid to follow the class.

Week 1: Students need access to the kitchen.

Week 2: All-Purpose Baking Flour, granulated sugar, salt, butter, non-stick spray and/or parchment paper, oven access, timer, baking sheet pan, mixing bowls, mixer, sem-sweet chocolate ships, baking powder, measuring cups/spoons. They may need additional ingredients based on student recipe choices.

Week 3: A stand or hand mixer, large bowl and medium bowl, cupcake tin (or cake tin), cupcake cups, all-purpose flour, vanilla extract, salt, granulated white sugar, confectioner's sugar, toothpicks, piping bag and basic piping tip, fresh eggs, measuring cups (exact measurements are EXTREMELY important in baking), baking powder, unsalted butter (or margarine for dairy-free), milk (or coconut milk for dairy-free), heavy cream (or coconut cream for dairy-free), Cocoa powder, whisk, spoons, kitchen scale (optional but preferred).
Butter should be room temp before class, so take it out of the fridge at least 30minutes before class. They may need additional ingredients based on student recipe choices.

Week 4: Banana bread: you need 2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
2 large eggs, at room temperature
1/3 cup (80g) plain yogurt or sour cream, at room temperature (I use Greek yogurt)
2 cups mashed bananas (about 4 large ripe bananas)
1 teaspoon pure vanilla extract
optional: 3/4 cup (100g) chopped pecans or walnuts

Olive Oil bread:
all-purpose flour, coarse salt, Extra Virgin Olive Oil, baking powder

They may need additional ingredients based on student recipe choices.

Week 5: Flour, baking powder, salt, granulate sugar, butter, pie tin. They may need additional ingredients based on student recipe choices.

Week 6: Flour, granulated sugar, baking powder, butter, chocolate chips. They may need additional ingredients based on student recipe choices.

Week 7: Flour, granulated sugar, baking powder, butter. They may need additional ingredients based on student recipe choices.

Week 8: All-purpose flour
Cake flour (or all-purpose flour and cornstarch to make cake flour, see recipe below)
Eggs
confectioner's sugar (optional to dust the top after)
granulated sugar
unsalted butter
salt
baking powder
milk (recommend whole milk)
vanilla extract
cooking spray or vegetable oil
baking soda
You can also add things like matcha powder or cocoa powder (optional)
Berries or chocolate chips (optional for regular pancakes)
You will also need a frying pan (with matching lid), spatula (metal not plastic), a whisk, spoons, and large bowl, flour sifter or fine mesh sieve, and some small bowls, blender, and measuring cups

If you want- Make Cake Flour at Home
For every 1 cup of all-purpose (AP) flour, remove 2 tablespoons of AP flour.
Add 2 tablespoons of cornstarch for every 1 cup of AP flour. Basically you’re replacing the 2 tablespoons of AP flour taken out.
Sift 3-5 times and it’s ready-to-use cake flour.  They may need additional ingredients based on student recipe choices.
In addition to the Outschool classroom, this class uses:
1 hour 30 minutes per week in class, and an estimated 1 - 2 hours per week outside of class.
Please note, the first week of the class does NOT involve cooking. It is an introductory class that will go over safety, kitchen gadgets, measurements, and other basic knowledge needed before embarking upon baking. All the remaining weeks will involve baking and have ingredient lists available. Some weeks require minor prep before class or completion of the recipe after class/for homework, such as due to waiting for doughs to rise.

While this is a beginner class, students taking this class should be able to safely use electrical equipment, knives, and ovens/stoves with minor supervision. I highly encourage an adult to be available to learners in person during all classes for safety reasons.

Students will need to have access to a mixer (hand or stand), oven, stove, pots/pans, measuring cups and spoons, and the required ingredients each week. Students should also be able to navigate between the ZOOM screen and the Nearpod screen, which will containing the steps for each recipe as a visual aid to follow the class.

Allergen notice: Most of these recipes contain wheat and gluten. I can accommodate and provided edited recipes for almost any other allergy or dietary need.

Teacher

Blake Portnoy McCabe
🇺🇸
Lives in the United States
Anthropologist, Assistant Marching Band Director, Music Teacher, Cooking Enthusiast, Amateur Radio Operator
112 total reviews
157 completed classes

About Me

I teach Hebrew, Anthropology, Cooking, Israel Studies, Religious Studies, Music, Race and Ethnic studies, Political Studies, Social Studies, and many other courses.

I am an experienced Educator with 7+ years of teaching, student advisement and... 
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