Better Baker’s Club: From Breakfast to Brunch, and Lunch to Dinner- Let’s Cook!
In this weekly ongoing session, young chefs will bake and cook their way through new recipes. We will cover everything from breakfast to brunch and lunch to dinner. They’ll gain confidence and your next meal will be cooked for you. Win-win!
60 total reviews for this teacher
2 reviews for this class
Completed by 4 learners
Once per week
learners per class
How does an “Ongoing” course work?
Meets on a weekly schedule, join any week, no need to catch up on previous material
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Automatic payment every Sunday, cancel any time
Great for clubs and for practicing skills
How Outschool Works
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Those of you that have taken classes with me.. You asked and I listened. Those of you that are new.. Welcome to the Better Baker’s Club! This is our first ongoing experience. I am proud to say that I received feedback on what our young chefs wanted, and a few things are consistent---they want to be challenged.. they want new recipes and they want an instructor with patience. If that sounds good to you, sign up now. You won’t want to miss a single week. Menus will be based on whats seasonal...
This class is taught in English.
-Baking skills -New recipes -Learn how to read directions and follow the steps of a recipe -Learn about food science -Food safety -Enriches vocabulary -Measuring -Boosts reading skills -Introduces life skills -Develops fine motor skills -Promotes social skills -Learn enhanced by having a fun -Learners will demonstrate increased confidence in the kitchen which will help them outside of the kitchen as well.
Hello my name is Mrs. Lisa. I am the instructor for this class. I teach baking classes for the department of recreation for my city to children with ages ranging from 5-15. Over the last almost 30 years I have taught cooking, baking and nutrition education to ages ranging from 2-92 years old, privately and in group settings; in person and virtually. My love for baking and cooking started out as a child in the kitchen with my Grandmother. I went to Immaculata University where I obtained a Bachelor’s Degree in food and nutrition science and minored in child development. I am currently working on a Masters in Nutrition in Marketing. Besides a formal education, I’ve also taken a series of culinary classes at the former Le Cordon Bleu-Boston, and many others. Mastering everything from French macarons, to Julia Childs Beef Bourguignon to tamales made from scratch are some of my biggest accomplishments in the kitchen. I own and cook from an ever growing library of cookbooks. Everything that I’ve learned along the way, I’ve shared with others as a food blogger, foodpreneur, educator, recipe writer and more. My style as an educator is to use evidence-based teaching and learning skills and make education fun and interactive along the way. My ultimate goal for each class, is to share my passion and enthusiasm and help learners build their confidence and knowledge base of not just cooking or baking, but the importance of respecting food and food science’s place in the kitchen as well as how we function as humans beings. I love to cook, bake, travel and do anything else that involves spending quality time with family and friends. I am known for throwing great dinner parties. Food brings people together in kitchens and tables across the world. So many discussions happen here, from simple to complex. I've traveled with family all over Europe and the Caribbean and have so many more to explore. I am a wife and Mom of 1. Our Daughter is 25 years old and currently in Medical School to become a Forensic Pathologist. I’m very proud of my family, my life’s work and seeing the transformation of my students from the beginning of each class or session to the end.
General list -fruit -pasta -veggies -bread/rolls/buns/tortilla shell or flatbread -skewers -eggs -oil -yogurt/dairy -granola/nuts -sugar/honey -tomato sauce -meat: chicken/turkey, tuna/fish, beef -dairy -ice cream -salt, pepper and spices spoon/fork/knife -sharp knife -whisk -cutting board -measuring cups/spoons -pots/pans -spautula -longhandled spoon
1 hour 40 minutes per week in class, and maybe some time outside of class.
Parental guidance is needed in assisting the learner in the kitchen as students will be using knives, and other kitchen equipment. All sessions will use ovens and other cooking equipment. Parents should be available in case of accidents or emergencies and ensure the learner knows how to properly operate the kitchen equipment. We will discuss safety in class. All cameras must be on during the entire class so that I can support and assist each student in their cooking/baking experience as well as oversee their safety. Outschool policy is that parents and unenrolled learners remain off-camera and only the enrolled learner may participate. Families need to notify the instructor ASAP about any potential allergies. Most times, substitutions can be made for many. Each family is responsible for knowing what ingredients their family can have. Please message the instructor for any questions. Learners will be instructed in food safety and kitchen safety during class.
Recipes from my kitchen files
🇺🇸Lives in the United States
60 total reviews
94 completed classes
Hello. I'm Lisa. I love teaching young people how to cook, bake, and have fun doing it. I've been teaching food science for almost 30 years and always include hands on and interactive experiences to reinforce and engage learning. Getting in the...