Cooking From the Heart: An Ongoing Cooking Club (Older Class Ages 12-17)
Sign up for this ongoing cooking class and make a healthy delicious lunch or dinner for your family once a week. Parents get the night off!
384 total reviews for this teacher
42 reviews for this class
Completed by 229 learners
Once per week
learners per class
How does an “Ongoing” course work?
Meets on a weekly schedule, join any week, no need to catch up on previous material
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Automatic payment every Sunday, cancel any time
Great for clubs and for practicing skills
How Outschool Works
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In this ongoing cooking class students will make a different dinner with me every week! We will make foods of all kinds, investigate and use in-season fruits and vegetables when available, and learn and improve kitchen skills and food safety. PLEASE SEE MENUS BELOW. In this class students will learn by doing! Most weeks our lesson will take us from preparation through the completion of the meal. Occasionally dishes with a longer baking time may finish after class ends. Families should...
Students will learn how to make delicious dinners for their family. Students will also practice using kitchen tools safely, keep preparation areas clean, and to keep foods at safe temperatures.
I have been cooking, baking and feeding people my whole life. My cooking focuses on foods that are whole, natural, and healthy, but we may have a splurge week, or add in a treat occasionally! I am very serious about kitchen safety regarding both tools and food, supporting my students with the knowledge and practice of solid kitchen safety habits.
Eat your delicious food & impress your family!
1 file available upon enrollmentThe full supply list for the upcoming session will be available immediately upon enrollment IN THE OUTSCHOOL CLASSROOM. It is an attachment to the first post. Please contact me for help as soon as possible if you are having trouble finding the message board/classroom. Often used equipment includes: 12" frying pan Meat thermometer Sharp Chef's knife (if your student has smaller hands, consider buying them their own chef's knife with a shorter 6" blade) Steak knives are not a safe substitute. 2 cutting boards (1 for meat and 1 for not meat) Measuring cups and spoons Stove top, oven, and oven mitts
1 hour per week in class, and an estimated 0 - 1 hours per week outside of class.
This is a cooking class that involves the use of knives, and a stovetop or oven. Parents must be present in case of accidents or emergencies, and available if their student needs assistance. Students may occasionally need to finish baking a dish after the scheduled time ends. Because this is an ongoing class with students coming and going each week, this is not an introductory knife skills class. Students need not be experts, but should be familiar with knives. I will review knife safety in every class that uses knives, demonstrate each cut, I wait for students to cut at their pace. At their request I will stop to answer questions, repeat information, watch them cut, wait for them to finish, or give an additional demonstration. Please encourage your student to speak up for any of those reasons. Sometimes they have cameras off, angled elsewhere, and/or remain quiet and it can be difficult for me to know if they need help, or more time. Please make sure they have sharp knives and consider buying them their own chef's knife with a shorter blade meant for smaller hands. They should not use steak knives as a substitute. It is your responsibility to review the ingredients each week and to let me know if there are any allergies so I can help you find an alternative before class. Families should purchase supplies ahead of time and students should be prepared to cook with me. Ingredients and equipment should be out and ready to go at the beginning of class. Your student will most likely fall behind if they are not prepared at the beginning of class, and miss directions because they are looking for supplies. Thank you!
I use many recipes that are available online. These are free resources that I can legally share with you. If I use a published recipe, you will find the link to the full original recipe on the top left side of the supply list. If the recipe is my own, or an adaptation of another recipe you will see all of the directions as well as the supplies. I encourage you to check out these websites for more recipe ideas. I do a lot of homework researching recipes that rely on classic techniques, taste great, can be prepared in an hour or less, and are not too crazy difficult. If you cook with me long enough, you will see that I have my favorite resources that keep coming back!
Credentialed Teacher, Wife & Mother
🇺🇸Lives in the United States
384 total reviews
204 completed classes
I am a credentialed teacher with a B.A. in Political Science and an M.A. in Teaching. I have held teaching certifications in California, Alaska, and currently in Washington State with endorsements in social studies, civics, and government. My 10...