$15
weeklyor $75 for 5 classes
Beginning Teen Grill Masters Summer Camp
New class
Ages 12-17
Live Group Class
Live video meetings
1x per week, 5 weeks
4-10 learners per class
60 min
What's included
5 live meetings
5 in-class hoursHomework
1-2 hours per week. Food prep will be assigned in each class. In some classes we will begin marinades for the following day.Class Experience
Whether you’re just starting out or building on your skills, everyone is invited to the table. Each class covers the prepping to plating of a full meal or a specific technique. Instructions are adapted for those using different grill types including gas, charcoal or for those that do not even have a grill yet. Each day we will work on our grilling skills and create amazing meals for our friends and family to enjoy. Students will learn basic grilling techniques such as safety, grill types, marinades, grilling with fruits and vegetables, foil grilling and longer grilling without burning. Teacher will give students a grocery list a week before class starts and each recipe will be given out the day before in order for students to read ahead of time. This is a very important step; it will give students a general idea of timing and techniques needed. Our class begins each day with a quick lesson, and then we dive into grilling as a group from there. It is okay to grill outside during class, just make sure you have something set up so the teacher can see you and a backup plan in case of inclement weather. Students will have to do their prep work before class begins, this usually includes the washing of fruits and vegetables and chopping. If for some reason they do not get their prepping done, they can still do the recipes, they just may not finish with the class. Menu Day One: Ranch Chicken Foil Packets and Cherry Clafoutis (stovetop) Day Two: Easy Pineapple Chicken Kabobs and Grilled Camping Smores Platter Day Three: Santa Fe Chicken Foil Packet and Summer Salad Day Four: Garden Pizzas and Blueberry Dessert Pizza Day Five: Kentucky Peach Cake (Oven) and Steak and Potato Foil Packets Students should have safety awareness when cooking and handling utensils. If you feel that your student may need assistance, please have an adult ready in the home. Make sure to show your learner how to turn your grill off and on before class and purchase the ingredient and material list provided.
Learning Goals
Grill Safety
Different types of grilling styles: Coal, Gas/Propane, and Smoking discussion
Marinades
Kabobs
Grilled Desserts
Foil Grilling
Grill Maintenance
Vegetable and Fruit Grilling
Other Details
Parental Guidance
There is prep on a few of our days that must be done before class. It is noted on your grocery list. Students should have safety awareness when cooking and handling utensils, including knives. If you feel that your student may need assistance, please have an adult ready in the home. It is preferable that there is an adult in the home during this class. Make sure to show your learner how to turn your grill off and on before class and purchase the ingredient list provided. If you are using a gas stove, please have the adult get the propane hooked up ahead of time safely. Test the grill before class with adult supervision. If using charcoal, please set the charcoal up before class and teach your student how to start your grill safely. Please have a fire extinguisher in your home that is known and accessible to the student.
Warning: Please review each recipe in detail. Possible allergens include: milk, nuts, wheat, dairy, eggs, or soy. Alternative recipes or ideas can be provided if you contact the instructor ahead of time. Please give at least three day's notice. You can also tailor your recipe to your own tastes.
Supply List
Students do not necessarily need a grill, but it is recommended. A grocery list will be available upon enrollment for each of the five days. It outlines each day and the ingredients for that day. Students will need skewers for kabobs, tin foil, 2 Gallon size freezer bags and/or containers to hold marinade and meat. You also want a container for our vinaigrette. A meat thermometer is recommended to ensure full cook, but students can also check without a thermometer. Grill maintenance and upkeep is up to the learner and their family.
1 file available upon enrollment
Language of Instruction
English (Level: A2)
Sources
We will use Kahoot, Nearpod, Canva and possibly Youtube during class. Students will not need to make an account. I use many articles for reference and will share some of these with students in class.
Meet the teacher
Teacher expertise and credentials
Doctoral Degree from State University of Buffalo School of Law
My teaching experience is varied. I grew up with a family that ran two restaurants and have taken around a hundred cooking classes around the world, including grilling classes. Food preparation is part of my identity, it is something I love. I am also a professor, attorney and mother of seven. I have taught everything from pre-k to Graduate School and have both homeschooled/unschooled and chosen traditional routes for my children. I have decided to teach this class simply for my love of cooking, family meals, and to share something I am passionate about.
Reviews
Jennifer Hughes, B.A., J.D., LL.M, LC suggests this class next...
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