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Cooking With Independence--Cooking Dinner for Tweens and Teens

Delicious Nutrition! Bake+Cook With a Registered Dietitian Nutritionist

Class
Mrs. Lisa
Average rating:5.0Number of reviews:(147)
Make delicious food that’s good for you too! Learn to cook healthy recipes with a Culinary Registered Dietitian-Nutritionist. Key- life skills , science , fitness , vegan , vegetarian , plant based , meal , snacks , vegetables , organic

Class experience

This class is taught in English.
-improved cooking skills
-healthier eating habits
-follow the steps of a recipe
-learn about healthy foods
-introduces life skills
-self pride 
-kitchen skills and organization 
-promotes social skills
-enhanced learning by having fun
-confidence in the kitchen 
Hello my name is Mrs. Lisa. I am the instructor for this class. I teach baking classes for the department of recreation for my city to children with ages ranging from 5-15. Over the last almost 30 years I have taught cooking, baking and nutrition education to ages ranging from 2-92 years old, privately and in group settings; in person and virtually. My love for baking and cooking started out as a child in the kitchen with my Grandmother.  I went to Immaculata University where I obtained a Bachelor’s Degree in food and nutrition science and minored in child development. I am currently working on a Masters in Nutrition in Marketing. Besides a formal education, I’ve also taken a series of culinary classes at the former Le Cordon Bleu-Boston, and many others. Mastering everything from French macarons, to Julia Childs Beef Bourguignon to tamales made from scratch are some of my biggest accomplishments in the kitchen. I own and cook from an ever growing library of cookbooks. Everything that I’ve learned along the way, I’ve shared with others as a food blogger, foodpreneur, educator, recipe writer and more. 

My style as an educator is to use evidence-based teaching and learning skills and make education fun and interactive along the way. My ultimate goal for each class, is to share my passion and enthusiasm and help learners build their confidence and knowledge base of not just cooking or baking, but the importance of respecting food and food science’s place in the kitchen as well as how we function as humans beings.

I love to cook, bake, travel and do anything else that involves spending quality time with family and friends. I am known for throwing great dinner parties. Food brings people together in kitchens and tables across the world. So many discussions happen here, from simple to complex. I've traveled with family all over Europe and the Caribbean and have so many more to explore. I am a wife and Mom of 1. Our Daughter is a Medical School Student. I’m very proud of my family, my life’s work and seeing the transformation of my students from the beginning of each class or session to the end. 
Homework Offered
-Assemble ingredients 5-10 min -Clean kitchen after class 5-10 min -Enjoy your creation
Assessments Offered
Taste testing
Grades Offered
Here’s a general idea

Vegetables
Beans
Sheet pans or casseroles 
Spices
Spoon/fork/knife
Bowl 
Knife for cutting
Etc
Parents should be available in case of accidents or emergencies and ensure the learner knows how to properly operate kitchen equipment and supplies. We will discuss food and kitchen safety in class. Outschool policy is that parents remain off-camera and only the enrolled learner may participate. Families need to notify the instructor ASAP about any potential allergies. Most times, substitutions can be made for many. Each family is responsible for knowing what ingredients their family can have. Please contact me for any questions. 

For younger and/or less experienced chef's, parents may need to help them with a little prep before class if they can't handle a knife other then a butter knife (for example: dicing fruit). This will enable a younger chef to still be able to participate, and will enable them to assist in this preparation with a parent or caregiver ahead of class. I always promote starting the process of cutting for young learners that can't handle a sharp knife on their own. They can always use something less sharp like a butter knife to make more blunt cuts along with the rest of our class. Prep before class should never take more then 5-10 min and young chefs should be encouraged to be apart of it if a parent/caregiver is assisting them. I will make sure to add notes for areas of prep that caregivers can give younger/less experienced chefs.
Recipes from my file
Average rating:5.0Number of reviews:(147)
Profile
Hello. I'm Lisa. I love teaching young people how to cook, bake, and have fun doing it. I've been teaching food science for almost 30 years and always include hands on and interactive experiences to reinforce and engage learning. Getting in the... 
Group Class

$27

per class
Meets once
50 min

Completed by 3 learners
Live video meetings
Ages: 9-14
1-6 learners per class

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