FCS Future Chef's Multi-Day Cooking Class
Learners will build kitchen skills while making a variety of different foods. Classes are fun & finished product is delicious. Class sizes are small to meet the needs of learners of varying abilities.
Amy Hough M.Ed.
156 total reviews for this teacher
50 reviews for this class
Completed by 148 learners
Once per week
over 4 weeks
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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Students will be taught about a variety of tools used every day in the kitchen. They will learn proper technique for measuring ingredients, preheating the oven, and creating different foods from recipes. There is no better application of STEM (science, technology, engineering and math) than through cooking and baking. We will discuss the science behind the way some foods are made. We will use a variety of kitchen equipment and discuss possible solutions of substitutions of equipment and...
Students will build life skills as they learn about kitchen equipment and techniques. They will learn food safety in handling some ingredients and when working appliances. They will learn the science behind yeast and why it makes foods so yummy. They will learn about a variety of flours and how each one affects the outcome of the dish. Students in this class will learn how to make delicious breakfast/brunch pastries that are sure to pleas. They will learn the history behind some of their favorite foods and even foods they may have never heard of. We will have a little history lesson as we discuss the Acadians and the culture and foods that they brought with them from Nova Scotia and how they influence Louisiana cooking even today. Finally students will learn how to make a simple pie crust from items they usually have in the pantry. They will learn the special techniques that ensure the most delicious and flaky outcomes. They will be shown a variety of fillings that make these pies real show stoppers.
Ingredients for each dish: Pizza- All Purpose Flour, Yeast, sugar, olive oil, salt, Sauce (white or red), toppings and cheese (optional) Cinnamon Rolls - All purpose flour, yeast, granulated and powdered sugar, cinnamon, butter, milk, (apples, raisins, nuts, chocolate chips optional) E'touffe'e - Onions, Bell Pepper, Celery (Trinity), garlic Flour, Oil, Butter, Crawfish (or shrimp/chicken), Shrimp stock or chicken stock Pie Crust - Flour, Shortening (Butter flavored preferred), Ice Water, Salt, pie filling of choice
Students will be assessed by the products they create.
55 minutes per week in class, and maybe some time outside of class.
There is nothing violent about this class, however, since it does involve kitchen equipment (pastry cutter, knives, mixer, oven) it is recommended that these lessons be created with parental assistance.
Amy Hough M.Ed.
Welcome To Where Learning Is FUN!
🇺🇸Lives in the United States
156 total reviews
159 completed classes
My name is Amy Hough. I have been working as a professional educator for 15 years. I am a staunch supporter of project based learning. There are no better (or more delicious) projects than home made foods. Through cooking we engage reading,...