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Transform Anxiety, Negative Thinking, Anger and Frustration Into Resilience

Life Skills

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.
60 minutes
per class
5x per week
over 1 week
year olds
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

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Class Experience

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.

Offered by

SEGWelcome to Success Enrichment Group!
359 total reviews
197 completed classes

About Us

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... 
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