$7
weeklyor $25 for 0 classes
Future Chefs Baking Class FLEX class
Completed by 1 learner
Ages 10-13
Live Group Class
Average rating:
4.8
Number of reviews:(193 reviews)
No live video meetings
4 weeks
3-6 learners per class
What's included
Class Experience
Students will be given recipes to follow that will allow them to bake several different items from scratch. They will be introduced to a variety of high tech and low tech kitchen equipment and given explanation on how to use the items. When necessary recipes can be adapted to meet specific dietary needs. Students will interact with each other as well as the instructor through discussion questions related to ingredients and techniques that are common in baking. They will complete the challenging activities of creating recipes and even personalizing them if they prefer. As topics are introduced in the class students will have the opportunity to collaborate with each of the members of the learning community. As the instructor I will provide constant feedback and encouragement along with any assistance students may need to better understand the steps and procedures in baking on a more personal level. Classes will begin with a brief discussion about the recipe being featured and any history behind it. Learners will be introduced to language and vocabulary that correlates with following a recipe or creating the dish. Cooking techniques will be discussed and compared. Classes will be delivered via Powerpoint presentations, Outschool video and other handouts. Students will have access to the instructor and each other through the use of the classroom feature. This class teaches cooking skills. There are no quizzes and students are assessed through the creation of their individual recipes. We will discuss all equipment that will be utilized during the creation of the recipe as well as safety practices for working in the kitchen and with equipment and ingredients. Any potential hazards, such as working with appliances and tools will be discussed and safety procedures covered. While some of the cooking techniques carry over from one recipe to the next the recipes themselves do not build on one another. The origin of the recipes will be discussed as well as what makes them unique from other recipes young cooks might be familiar with
Learning Goals
Students will improve kitchen and baking skills through the completion of challenging and interesting recipes.Other Details
Parental Guidance
We will be using kitchen equipment that may require some parental supervision. Such equipment includes but is not limited to knives, ovens, stoves, and other basic kitchen equipment. Any allergies to foods should be noted.
Supply List
Week 1 - pizza: 4 Cups flour (plus a little more for kneading), 1 packet rapid rise yeast, 2 Tablespoons sugar, 2 teaspoons salt, 1 1/2 cup warm water (not hotter than 110 degrees), 2 Tablespoons plus 2 teaspoons olive oil. Sauce, cheese and toppings of choice. Week 2 - Cinnamon Rolls - 4 cups flour plus a little more for kneading, 1 packet rapid rise yeast, 1/2 cup Sugar, 2 teaspoons salt, 1 teaspoon cinnamon, 6 Tablespoons melted butter, 1 cup warm milk, 2 eggs, 1 teaspoon vanilla, Filling - 1 cup packed brown sugar, 6 Tablespoons melted butter, 2 Tablespoons cinnamon Glaze - 2 cups powdered sugar, 3 Tablespoons milk. Week 3 Pie crust - 2 cups all purpose flour, 2/3 cup butter flavored shortening or cold butter cut into small pieces, 1 teaspoon salt and 8 Tablespoons ice water. You will also need a filling of your choice. Week 4 - White Chocolate Blueberry Bread Budding -6 large blueberry bagels cut into 1 inch pieces, 2 12 oz cans evaporated milk, 1 14 oz can sweetened condensed milk, 3large eggs 1 tsp pure vanilla, 1/4 tsp salt, 1/8 tsp nutmeg, 1 pint blueberries, 3/4 cup white chocolate chips 1/4 cup toasted almond slices Glaze ½ cup white chocolate chips ¼ cup powdered sugar 1/3 cup heavy cream
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Sources
I will share recipes that have been in my family for generations, including a pie crust recipe that is over 100 years old.
Meet the teacher
Teacher expertise and credentials
Louisiana Teaching Certificate in Elementary Education
Master's Degree in Education from Northwestern State University
I was born and raised in New Orleans, Louisiana and blessed to be born into a family of very skilled home cooks. I have been comfortable in the kitchen since about the age of 8 years old. I believe that learning to cook is a valuable life skill and something that strengthens academic, artistic and creativity in all learners. Reviews
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