Celebrate Black History Month: Learn How to Make B. Smith’s Vegetable Soup
Learn recipes made famous by black female chefs. Other classes: Swt Potato Pie/Banana Pudding/Deviled Eggs. Key: wellness, black history, nutrition, fitness, vegetarian, health, plant based, cook
Mrs. Lisa
Average rating:
5.0
Number of reviews:(149)
What's included
1 live meeting
1 hrs 5 mins in-class hoursHomework
1 hour per week. Students are expected to have ingredients measured ahead of class and supplies ready.Assessment
Taste testingClass Experience
We will come together for this very special cooking class celebrating influential black female chefs. This class will be dedicated to B. Smith’s Vegetable Soup. By the end of this session, learner’s will know how to make this nutritious, soulful soup. An adult should be present if assistance is needed using the stove/oven for safety. Students should have some prior basic cooking experience. An ingredient and supply list will be provided when the student is enrolled. We should have time to finish, but if time is exceeded, we will end class with our vegetables prepared, in the pot and simmering. Learners will be instructed on how to know when their soup is finished cooking to complete the recipe. My students and families always enjoy sampling their classwork. Check out my video to see the finished soup I made along with our class. 📽 Please note: I demo all classes unless stated otherwise. I DO NOT talk over pre recorded videos as a way to teach.
Learning Goals
-B. Smith’s Vegetable Soup recipe
-Food Safety
-Food Science
-Measuring
-Cooking skills
-Learn how to read directions and follow the steps of a recipe
-Enriched vocabulary
-Improved reading skills
-Improved life skills
-Develop fine motor skills
-Learn social skills
-Learning is enhanced by having fun
-Learners will demonstrate increased confidence in the kitchen which will help them outside of the kitchen as well.
Other Details
Parental Guidance
Parental guidance is needed in assisting the learner in the kitchen as students will be using items such as 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. Outschool policy is that parents remain off-camera and only the enrolled learner may participate. Because of the nature of cooking and baking classes and safety, all cameras must remain on and learner and cooking area must be in focus. 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 contact the instructor for any questions.
Learners will be instructed in food safety and kitchen safety during class.
Supply List
Specifics will be provided when learners are enrolled. -veggies -base/broth -tomato paste -optional: potatoes/beans/pasta -garlic knife stirring spoon soup pot
Language of Instruction
English
Teacher expertise and credentials
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 food started out as a child in the kitchen baking and cooking southern classics 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. I am a Registered and Licensed Dietitian. 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 to make education fun and interactive. 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 a Medical School Student and a great source of pride for us. 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. Reviews
Live One-Time Class
$29
per classMeets once
65 min
Completed by 8 learners
Live video meetings
Ages: 9-14
3-8 learners per class
