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Cooking Around The World - Fast-Paced Cook Along Camp for Aspiring Chefs
In this 5 day high school age cooking class camp for aspiring chefs, students will cook along with the teacher, and experience food from around the globe!
359 total reviews for this teacher
2 reviews for this class
Completed by 8 learners
There are no upcoming classes.
5x per week
over 1 week
learners per class
per learner - per class
How does a "Multi-Day" course work?
Meets multiple times at scheduled times
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Great for engaging projects and interacting with diverse classmates from other states and countries
How Outschool Works
There are no open spots for this class.
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Get your apron on and cook along with teacher Michele Bellso in this 5-day fast-paced cooking camp for high schoolers! We will learn to cook food from around the world, learning knife skills, safety, cooking tips, and sanitation along the way. Teacher Michele Bellso's approach is to have students cook along with her in this fast-paced class, so students have the opportunity to have a fully hands-on and independent approach with their food. Reminders will be sent out to have supplies set out...
Learning cooking, kitchen safety and sanitation skills; Experiencing food from different countries; and Learning independence and confidence in the kitchen.
Teacher Michele Bellso is the founder and owner of Let's Cook Syracuse, where she has been teaching in-person, hands-on cooking classes for the past five years. Michele’s passion is cooking, and her second cookbook will be published in the summer of 2020. Michele also founded and was the President of Make and Take Gourmet, a home meal replacement service that helped busy families prepare meals from a variety of recipes and ingredients that she provided. Her philosophy about cooking is that it should be fun!! Michele's educational background is in advertising and marketing. She has provided multi-media solutions for a variety of national and international clients as the president of a full-service advertising agency for 22 years. Michele later served as the Director of Marketing and Communications at ProLiteracy, where she was responsible for developing and implementing integrated strategic communications plans for an international nonprofit. She graduated from Syracuse University with a dual major in advertising from the S.I. Newhouse School of Public Communications, and marketing from the Whitman School of Management.
No homework, except cooking chicken the night before class four.
If you don't have access to any of the below ingredients or supplies, please send me an email so we can discuss a substitute. Day 1: South America: Beef and Cheese Empanadas Ingredients: 3 c. all-purpose flour 1 tsp. kosher salt 1 tsp. baking powder 1/2 c. cold butter, Water 1 large egg Olive oil 1 small onion 2 cloves garlic 1 lb. ground beef Tomato paste Oregano Cumin Paprika Salt Pepper 1/2 c. tomatoes 1/2 c. pickled jalapeños (in jar) 1 1/4 c. shredded Cheddar 1 1/4 c. Shredded Monterey Jack Egg Fresh cilantro (or Italian parsley) 8 oz. Sour cream Supplies: Large mixing bowl Pastry cutter (optional) Plastic wrap Parchment paper Large skillet Rolling pin Baking Sheet(s) Chef knife Cutting board Oven Stovetop Day 2: Italy: Stuffed Shells Ingredients: 1 package jumbo pasta shells 4 cups cottage cheese Parmesan cheese Fresh parsley 12 leaves fresh basil, cut into chiffonade 1 large egg Salt and black pepper Parmesan, grated Nutmeg Salt 12 ounces mozzarella cheese, grated 1 28-ounce can whole tomatoes Olive oil Small onion 4 garlic cloves Crushed red pepper flakes Kosher salt Dried basil Dried oregano Supplies: Large stockpot (to boil water for pasta) Mixing bowl 3-6 quart sauce pan 9” x 11” Baking dish Chef knife Cutting board Oven Stovetop Day 3: France: French Crepes with Strawberry Cream Ingredients: 4 large eggs Butter Sugar 1 cup all-purpose flour 1 1/4 cups milk Vanilla extract Salt 2 cups fresh strawberries 4 ounces cream cheese Powdered sugar 1 pint heavy whipping cream Supplies: Blender or hand mixer 10” or 12” nonstick skillet Mixing bowl Spatula Tongs Chef knife Cutting board Spoon Stovetop Day 4: Japan: Asian Chicken Lettuce Wraps Ingredients: Sugar Soy sauce Chili garlic sauce Olive oil Green onion Dry mustard White wine vinegar Rice wine vinegar 2 cloves garlic 1 can water chestnuts 2 large boneless chicken breasts, cooked and chopped or shredded (I'll give instructions on how to do this a day or two prior). 6 cups vegetable oil Maifun rice sticks 1 head of iceberg lettuce Supplies: 3-6 quart sauce pan Small stockpot or large sauce pan (to fry rice sticks) Candy thermometer (if available) Chef knife Cutting board Day 5: Greece: Greek Spinach Pie (Spanakopita) Ingredients: Half of a 16 oz. package of frozen phyllo dough, thawed 1 stick butter olive oil 1 small onion 1 10 oz. package frozen spinach thawed and drained 1 clove garlic 4 oz. crumbled feta cheese 1/2 cup cottage cheese Greek seasoning Nutmeg Salt Supplies: Mixing bowl Cutting board Chef knife Parchment paper 9” x 11” baking pan Large frying pan Pastry brush
Learners will not need to use any apps or websites beyond the standard Outschool tools.
5 hours per week in class, and an estimated 0 - 1 hours per week outside of class.
Students will be using their own kitchen equipment and utensils, including the stovetop and oven, knives, and other items that could pose a safety risk if used irresponsibly. While we will be covering safety and knife skills, if you feel your teen needs supervision, please provide it.
SEGWelcome to Success Enrichment Group!
359 total reviews
197 completed classes
Success Enrichment Group, known as S-E-G, offers unique and exceptional enrichment learning for homeschooled, public, and private-schooled children ages 5-18. Our classes are highly interactive and led by a team of professionals who know how to...