Future Chefs' Cooking Camp Extreme (4 Days/Week)
Students will learn valuable cooking skills, and build their confidence in a fun and relaxed learning environment while families get to enjoy the finished products.
Amy Hough M.Ed.
152 total reviews for this teacher
43 reviews for this class
Completed by 176 learners
4x per week
over 1 week
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
How Outschool Works
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Learners will be taught and walked through cooking a variety of different dishes. I will guide them as they follow recipes to make pizza, Carmelita’s, e’touffe’e and home made pie crusts. These are totally hands on lessons. Students will take ownership of the recipes that they make choosing toppings and fillings. My teaching style is relaxed. I want to encourage children to think creatively and foods that they will love to eat and be proud to share with friends. It is my goal that...
Students will develop appropriate skills for cooking using a variety of recipes. They will learn how to chop and measure and knead dough. They will learn to make roux and gravy as well as how to make pie crust from scratch. Students will learn about the science behind why yeast makes dough rise, and some alternate methods of leavening bread. Students will learn about the Acadians of South Louisiana and what makes their culture and food so special.
I have been cooking since I was about 8 years old. I developed a love for the kitchen and would love to share it. I have conducted this cooking camp throughout the summer and have educated over 100 learners.
Day 1 - flour, yeast, sugar, salt, water, olive oil and pizza toppings Day 2 - flour, yeast, sugar, cinnamon, butter, powdered sugar, milk, cream cheese Day 3 - flour, butter, oil, onion, garlic, celery, bell pepper, chicken broth, shrimp/crawfish, chicken, or meat substitute. Day 4 - flour, salt, butter or butter flavored crisco, ice water.
Students will be assessed through the production of their foods.
3 hours 40 minutes per week in class, and maybe some time outside of class.
There is nothing inappropriate in this class, however, adult support is recommended because we will be using kitchen equipment that could be dangerous if they are unsupervised.
Amy Hough M.Ed.
Welcome To Where Learning Is FUN!
🇺🇸Lives in the United States
152 total reviews
154 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,...