"I Can Make It Myself!" Food Preparation Skills for Little Ones
This is a three-class session to help younger kids prepare wholesome and nutritious food, all by themselves or with just a little help from an adult. Picture recipes available for those still learning to read!
ChefJoAnna - Make Food, Learn Science, Have FUN!
116 total reviews for this teacher
3 reviews for this class
Completed by 5 learners
3x 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
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in this class: Session 1) Turkey Veggies & Cheese Roll-Ups Session 2) Healthy, Home-Made Hummus & Veggie Dippers Session 3) Scrambled Eggs on Toast (microwave recipe) The goal of this class is that even young learners can make their own lunch and snacks with a minimum of supervision. -----------------------------SAFE AND EASY! ------------------------------------- There are NO knives needed, just a veggie peeler if you're preparing the raw veggies yourself. There is no stove-top...
Each learner will get the skills and knowledge to able to execute each recipe on their own, or with a minimum of assistance. Learning is DELICIOUS!
Chef JoAnna has worked for 18 years as a professional Chef, primarily in Los Angeles and Nashville, and she has traveled (and eaten!) all over North America and Europe. While this is a food-oriented class, the focus is on cooking techniques. Nutrition and Diet are not part of this curriculum.
This class requires some preparation in advance. (N̳o̳t̳e̳: Chef will let you know if any food prep must be done in advance. D̳o̳n̳'̳t̳ c̳u̳t̳/̳c̳o̳o̳k̳ a̳n̳y̳t̳h̳i̳n̳g̳ until instructed!) It is essential that the learner collects the ingredients and equipment listed in the mise-en-place before the class begins. Chef is always available for questions beforehand!
4 files available upon enrollmentingredients & equipment will be at least 3 days before each scheduled session. Descriptions of Chef's preference for tools are included at CuisineConnection.com. You can purchase them wherever you like; for your convenience, they are available for purchase through Amazon.
Informal assessment. If a grade is required, please submit a form for me to sign/scan/upload. If the student needs to submit a written report to meet another class's requirements, I'm happy to help! Printable (PDF) Certificate of Completion upon request!
2 hours 15 minutes per week in class, and an estimated 0 - 1 hours per week outside of class.
• Learners must be comfortable using A VEGGIE PEELER. It's up to the adult if they allow the learner to use knife, or if the adult will do that work. • Parental supervision is essential for safety. ALLERGY STATEMENT: We use food in these classes. Lessons may call for items that include common allergens such as Dairy, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, and Soy. If the learner has dietary restrictions, please contact Chef JoAnna and she may be able to suggest ways to adapt the recipe, typically by substitution, or omission of the allergen. (Requires at least 48 hours' notice.) Not all recipes can be adapted. Chef JoAnna does not have the ability to ensure that the items you purchase will be completely free of allergens. It's up to the adults responsible for each learner to ensure that products brought into the learners' kitchens are allergen-free. To ensure an interactive, safe learning environment, I request all students have a working camera and microphone, and that they are left on for the duration of each class. If this isn't feasible for one reason or another, a parent should contact me ahead of time to let me know. I am happy to work with each student to make sure they feel comfortable!
GROCERIES & EQUIPMENT: In order to fully participate, this class requires that each learner has the fresh foods called for in the recipes, as well as appropriate cooking equipment. You can see my favorite equipment and tools listed on "Cuisine Connection", including photos and detailed descriptions. Refer to the "Materials" section below. All "handouts" and worksheets needed will be provided, and delivered in the "CLASSROOM" tab of this online platform, via PDF format or as images. Please -- if you have questions, message me through Outschool at least 3 hrs before the class so that you will have time to make adjustments.
ChefJoAnna - Make Food, Learn Science, Have FUN!
Chef-Instructor for Cooking Skills & Food Science Classes
🇺🇸Lives in the United States
116 total reviews
140 completed classes
I'm a Professional Chef. Over my 15+ year career, I have enjoyed diverse experiences while working in Los Angeles, CA and Nashville, TN, and traveled to various locations when clients hired me. Here are a few stories: • I've fed 1/12 of the...