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Life Skills
Chefs in Training: Food + Art : Make Healthy Snacks With a Registered Dietitian
Average rating: 5.0Number of reviews: (4)
Completed by 33 learners
Learn how to make cute animals with a Registered Dietitian / Nutritionist. Join us to make healthy snacks that kids can be proud of. This is a fun food art / nutrition class for young creatives. Key: Science, Wellness, adventure, fitness
Mrs. Lisa
Average rating: 5.0Number of reviews: (145)
There are no upcoming classes.
3-7
year old learners
1-6
learners per class
$13
Charged weekly
Meets 1x per week
Runs week after week
25 minutes per class
Cancel anytime
Available times
Pacific
Description
Class Experience
Early Bird Special—FREE CLASS for 4 classes enrolled and paid for. Young chefs will learn to make adorable zoo animal toast with a Registered Dietitian Culinary instructor. Together we will make healthy snacks that they and you can be proud of. This is a fun ongoing food art and nutrition class combined for creative junior cooks. Learners will be encouraged to use their creativity by making animal faces and shapes with fruit, cheese, spread etc on toast or bread. We will talk about our...
This class is taught in English.
-Self pride -Improved motor skills -Appreciation for nature and animals -Kitchen skills -Improved focus -Follow the steps of a recipe -Learn about healthy foods -Enriches vocabulary -Boosts reading skills -Introduces life skills -Develops fine motor skills -Promotes 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.
Hello my name is Mrs. Lisa. I am the instructor for this course. 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've been a practicing Registered Dietitian since 1993. 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 a Medical School Student. 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.
Young Chefs should be encouraged to prep toast and cut whole fruit ahead of class with their caregivers. Time spent should be no more then 5-10 min.
Bread/Toast Cut/whole fruit (purchased cut fruit can be used for class as well ie: apple slices) Spread-peanut butter, hazelnut, cream cheese etc Butter knife or spreader
Taste testing Appreciation for healthy snacks
25 minutes per week in class, and no time outside of class.
A Parent should be on the premises to assist young chefs in the kitchen if needed. Parents should be available in case of accidents or emergencies. 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.
My kitchen files
Meet the teacher
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...
