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Cook Without Fear: Baking
In this 4-week course, you will learn basics, such as pie-crust, muffins including variations, a bread recipe using yeast, and a cake from scratch. Parental supervision needed for oven and electricity.
There are no upcoming classes.
year old learners
learners per class
$15 per class
Meets 2x per week
Over 2 weeks
40 minutes per class
I. Pie - we'll work on making the crust together, talk about filling and give instructions for baking. I will demonstrate myself doing and watch others on their video cameras if they need help. II. Muffins- we'll work on a basic recipe in real time, which can be mixed quickly We will discuss how to get ingredients to the right temperature and what to do if you have forgotten and need to speed up the process. We'll talk about the basic order of recipe ingredients, which can be applied to...
Students will learn basic techniques for making bread-based foods, and they will understand some of the science behind it, such as how yeast works, why we knead bread, and why bicarbonate of soda must be used quickly. They will come away able to make four recipes for life, including gifts for others or for special occasions. They will know how to read recipes.
I'm primarily a music teacher, but I have been cooking for many years. I enjoy teaching my child how to cook, and think you will find this course empowering. There is no reason a young person cannot learn to do all these techniques with confidence. Just imagine when your child surprises you by baking your next birthday cake!
Getting the ingredients out and to the right temperature in advance and reading something about why this is important.
Supplies: ingredients: unsalted butter, salt, plain white flour (not self-rising), yeast, eggs, granulated sugar, fruit of your choice: peaches (canned is fine or fresh, berries, apple, for example), icing sugar/confectioner's sugar, olive oil, cocoa (optional) equipment: pie dish, surface to roll on, something to roll with (a rolling pin or an empty glass jar or bottle), muffin tray, two 9” round cake pans (if you have smaller pans it will work but let me know), 2 loaf pans (9 x 5 x 3"), parchment or waxed paper and scissors to cut it, oven gloves, cake tester or toothpick, cooling racks, wooden spoon, big bowl (2x), protective apron, ideally an electric rotary beater. cake pans: either two 9-inch pans plus parchment or waxed paper and scissors or a muffin tray for 12 muffins or a 13x 9 inch cake pan. If using silicone trays for baking, provide a metal cookie sheet to put under these. More detail will be given when students enroll.
Informal assessment. This is meant to be fun, so it will be informal. The tutor will ask questions of the group members.
1 hour 20 minutes per week in class, and maybe some time outside of class.
While we will cover safety tips, parents should supervise use of sharp knives, ovens, range tops and electricity. Parents are responsible for ensuring allergens are away from those affected. The most obvious allergies encountered in this course will be flour/gluten and eggs. Some children cannot touch gluten without having a reaction, while others should not consume it. Some may have allergies to eggs raw; others are allergic to cooked eggs. After touching raw eggs, students should wash hands with soap and water.
I may give links to videos I have created or suggest places to buy equpiment.
Meet the teacher
I teach classes on music. I have over a decade of experience leading workshops as a freelancer and as a classroom teacher. I also have led choirs and taught singers. I believe everyone can sing! I am happy to teach children and I am also excited...