Cooking with Confidence 2: Intermediate Cooking Skills for Teens

Take your cooking skills to the next level in Flavors Unleashed, a four-week intermediate cooking course designed for teens and young adults who are comfortable in the kitchen but want to refine their technique and explore bolder flavors, global cuisines, and advanced cooking methods.

In this hands-on class, you’ll dive deeper into sauces, seasoning, plating, and cooking proteins to perfection. You’ll also learn how to balance flavors, work with fresh herbs and spices, and master meal prep like a pro. If you’re ready to move beyond the basics and cook with confidence, this class is for you!

Sample 4-Week Lesson Plan

-Week 1 (March 23): Mastering Proteins – Searing, Roasting & Flavor Pairing

Objective: Learn how to cook proteins perfectly while enhancing flavor with marinades, dry rubs, and sauces.

Lesson Breakdown:

    Techniques Covered: Searing, roasting, resting meat, brining, and pan sauces
    Hands-On Cooking: Cook a protein (chicken, fish, or tofu) with a homemade marinade and pan sauce
    Flavor Focus: Herb and spice pairings for different proteins

-Week 2 (March 30): Fresh Pasta & Homemade Sauces

Objective: Learn to make fresh pasta from scratch and pair it with rich, homemade sauces.

Lesson Breakdown:

    Techniques Covered: Kneading, rolling, and cutting fresh pasta; emulsified vs. creamy sauces
    Hands-On Cooking: Make fresh pasta and a choice of tomato, pesto, or Alfredo sauce
    Flavor Focus: The science of emulsification and balancing acidity, sweetness, and umami

-Week 3 (April 6): Global Street Food – Spice & Texture Exploration

Objective: Explore the bold flavors of global street food and practice frying and grilling techniques.

Lesson Breakdown:

    Techniques Covered: Deep frying, grilling, and spice blending
    Hands-On Cooking: Make a street food dish like Korean bulgogi wraps, Indian samosas, or Mexican elotes
    Flavor Focus: The role of heat, acid, fat, and texture in great street food

-Week 4 (April 13): Plating & Presentation – The Art of the Final Dish

Objective: Learn the art of plating, garnishing, and making dishes look restaurant-worthy.

Lesson Breakdown:

    Techniques Covered: Plating styles, knife work for garnishes, sauce drizzling, and final touches
    Hands-On Cooking: Prepare a personalized plated dish with guidance
    Flavor Focus: Using finishing elements like fresh herbs, citrus zest, and flavored oils to enhance presentation

Who Should Take This Class?

1.  You know how to cook basic meals and want to improve your skills
2. You want to experiment with flavors, global cuisines, and plating
3. You’re ready to elevate your cooking and learn pro techniques

Are you ready to take your cooking to the next level? Let’s get cooking!