No live meetings
Over 4 weeks
learners per class
per learner - per week
How does a “Flexible Schedule” course work?
No scheduled live video chats
Discussions via classroom forum and private messages with the teacher
Great if your learner prefers independent pacing or is uncomfortable with live video chat
Available TimesPacific Time
Don't see a time that works for you?
During this class, students will learn how to make a homemade version of French macaroons. We will discuss the ingredients and process of making it step by step. This class will require the use of a digital kitchen scale. Each session will include a brief overview of ingredients, tools, and process followed by a short baking demo. As the teacher, I will guide the students throughout the process following traditional pastry techniques and methods. The process will involve the use of the oven,...
Students will improve their ability to multi-task based on their current level of skills and experience. Students will learn a methodology in thinking and performing multiple steps of a recipe. Students will learn about proportions and measurements as it relates to the class topic(s). Students will learn about new ingredients and kitchen tools and equipment. Cooking participants will learn how to manage their time in the kitchen while practicing their skills and remaining attentive to the teacher’s instructions.
Assignments will be given for the first three sessions (refer to the course topic outline).
Preparation before attending class • Formulate a question, a learning goal, or a fact from your knowledge and experience on class topics to share with the class • Familiarity with ingredients, tools, and equipment • Preparation of materials Tools and Equipment: digital kitchen scale, Kitchen Aid mixer with whip attachment or electrical handheld beater, medium and small mixing bowls, sifter, rubber spatula, pastry brush, whisk, small pots, oven mitts or pot holders, small bowls or ramekins, dry measuring spoons, cooling rack, food processor (optional), cookie sheet trays, parchment paper or silpat, piping bags, round piping tip, toothpicks, plastic wrap, candy thermometer, small round cookie cutter, pencil Ingredients: almond flour, confectioner’s sugar, salt, granulated sugar, red food coloring (optional), eggs, cocoa powder, semi-sweet chocolate, heavy cream, vanilla extract, white chocolate, raspberry preserves, salt Type A: This variety of French Macaroon will be made with a cooked meringue. Type B: This variety of French Macaroon will be made with an uncooked meringue. Please note, refer to the additional notes section in the materials checklist to determine what supplies you will need based on the selection of macaroon you intend to make. Any supply or ingredient that is not specified as Type A or Type B in additional notes means that it applies to both macaroon types.
Upon request, an informal assessment will be given to evaluate the learner's pastry skill and product.
No live meetings, and an estimated 0 - 1 hours per week outside of class.
Handling heavy kitchen appliances and hot liquids and use of the stovetop and oven will require parental supervision and approval. Learners will be working with ingredients that may contain nuts, dairy, and eggs. Learners with possible allergies to these types of foods are encouraged to take appropriate precautionary measures and parental approval and supervision is required.
Mary G.Cooking and Baking
12 total reviews
49 completed classes
Hello! I teach topics about cooking and baking for students on the Outschool platform. I have six years of professional experience and a bachelor's degree from a leading culinary institution in New York. I have enjoyed teaching various baking...