Future Chef's Cooking Class (Weekly Club)

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, creating different foods from recipes.  We will talk about diverse cultures as we create authentic delicacies.  We will also discuss the origins of some of our favorite foods.

There is no better application of STEM (science, technology, engineering and math) than through cooking and baking.  Additionally keeping class sizes small makes them perfect for learners who are neurodivergent. 
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 ingredients. We will use math skills when measuring using standard and nonstandard measuring tools.

This will be an ongoing club where learners can sign up for cooking classes according to their personal interests.   Recipes will vary from class to class.  We will bake with and without yeast, we will make a variety of Cajun, Italian and Mexican dishes.  We will cook some dishes that are more popular during certain times of the year.  We will create meals that are not only delicious, but healthy as well.
We will learn about some traditions that are associated with cooking such as the southern tradition of never returning an empty plate to someone who has brought you a treat.  

One of the recipes that will be included in the rotation are home made pizza with a crust made from scratch (that includes yeast).  Other recipes include cinnamon rolls, crawfish e'touffe'e, pie crust, home made rolls, lasagna, chicken enchilada casserole, chili and gumbo; just to name a few.

We will learn about measuring and reading recipes at every club meeting.  Prior meetings are not required before attending other club meetings.  We will talk about the science associated with cooking foods and sanitary and hygienic practices in the kitchen.  Students will be encouraged to share their food preferences as well as foods that they are interested in learning to cook. 

Often during our club meetings we will cook a main dish and a dessert, or side, or salad.  Your student will benefit from working on two recipes each meeting.  This will also help to teach time management in the kitchen.

I do not cook with the learners, instead I walk them through cooking dishes that I cook in my daily life. I feel this gives me the ability to support learners 100% of the time during class.

#superstar


Depending on the number of learners and their skill sets class might possibly end prior to the 55 minute set time.