Chefs in Training : From Breakfast to Brunch, and Lunch to Dinner- Let’s Cook!
Young chefs will bake and cook their way through new recipes every week. 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. Key: science, fun, adventure
Mrs. Lisa
Average rating:
5.0
Number of reviews:(149)
What's included
1 live meeting
1 hrs 15 mins in-class hours per weekAssessment
Taste testingClass Experience
Those of you that have taken classes with me.. You asked and I listened. Those of you that are new.. Welcome! 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 and available in markets keeping in mind shortages and extreme price increases. See supplies list further down for a general idea. I demo EVERY recipe. I DO NOT use pre recorded videos and talk over them as a way to teach classes. We all work together. Down time is used to clean and put items away. wk of 10/3-tacos tacos tacos wk of 10/10-students choice* wk of 10/17-spaghetti and meat sauce wk of 10/24-sugar cookies-you pick the theme wk of 10/31-breakfast casseroles wk of 11/7-philly style cheesesteaks wk of 11/14-students choice* wk 11/21 -ziti on 11/23 we are making yummy energy balls wk 11/28-pancake dippers and sausage/bacon wk 12/5-sloppy Joe’s (turkey or beef)-we will make the sauce wk 12/12-homemade food gifts wk 12/19-students choice* wk 12/26-students choice wk 1/2-big mac salad wk 1/9-Students choice-apple cake🍎 wk 1/16-homemade pizza dough and then we’re making pizzas 🍕 wk 1/23-Chicken salad with lettuce and tomato on croissants wk 1/30-Grilled cheese dippers and tortellini/veggie soup wk 2/6-Have it your way Breakfast cake wk 2/13-students choice* wk 2/20-Not your ordinary Rice Krispy Treats wk 2/27-Meatball sliders or subs etc wk 3/3- students choice wk 3/10-students choice wk 3/17-cheeseburger pasta wk 3/24-s’mores pops wk 4/1-French Toast Stick Dippers and Bacon/Sausage Wk 4/8- students choice Wk 4/15- Turkey taco lettuce wraps Wk 4/22-Hoagies your way wk 4/29-students choice wk 5/6-students choice wk 5/13-chocolate chip cookies wk 5/20-Philly Cheesesteaks wk 5/27--No class for Memorial Day wk 6/3-Sheet pan breakfast sandwiches wk 6/11-Burrito Bowl wk 6/17-students choice wk 6/24-Holiday Cupcakes wk 7/1-no class for July 4th Holiday wk 7/8-Have it your way wk 7/15-students choice wk 7/22-Snacks to keep you cool wk 7/29 Cilantro Lime Chicken Salad wk 8/5 BLT Pasta Salad wk 8/12 students choice wk 8/19 Banana (cookie) Pudding wk 8/26-club sandwiches and apple donuts wk 9/2-no class—Labor Day Holiday wk 9/9- 7 layer salad—have it your way wk 9/16-big mac sloppy joes For September and on…Menu will be updated in August -Learners should have some basic experience chopping, dicing, assembling and mixing. -Final list of menu items will be provided along with supplies and ingredients list ahead of class. Menus and supplies list will not require special items or equipment. -Substitutions can be made to tailor recipes to your families pantry or lifestyle. Adjustments will be made to account for shortages and sharp price increases. Because of the nature of cooking and baking classes and safety concerns, ALL students will be required to leave their cameras on so that I can support them, walk them through each recipe and make sure they are being safe. If a student has an allergy, intolerance or simply does not like something on the menu, they should come to the class with a simple recipe that they can make along with everyone. Please note... Time is dependent on the pace of the class Down time will be used to discuss baking experiences, food trivia, address questions, clean up etc. -No matter the number of students in class, I teach each and every one. I DO NOT cancel because of low enrollment. Pictured: food collage with meals made by me
Learning Goals
-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.
Other Details
Parental Guidance
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.
Supply List
General list -cutting board -measuring cups/spoons -pots/pans -spautula -longhandled spoon etc..see list posted in classroom for each class
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 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. Reviews
Live Group Class
$22
weekly1x per week
75 min
Completed by 43 learners
Live video meetings
Ages: 9-14
1-8 learners per class
