It Is Breakfast Time! for Young Chefs Who Love Cooking and Baking!
In this self-paced class, students will learn how to cook and bake some delicious breakfast recipes! Use coupon code MANDUFALLSP5 until Dec 21, 2024, for $5 off in this class.
Daniel Mandu
Average rating:
5.0
Number of reviews:(136)
What's included
6 pre-recorded lessons
6 weeks
of teacher support1 year access
to the contentHomework
1 hour per week. Students will be required to post a picture or video of the food they made and some comments on how they experienced each recipe, how difficult they were, how they liked it, and any questions they have about them. They also need to comment on each other's posts to keep an exciting environment for interactions between the learners.Class Experience
In this flex class, with no live meetings, students will learn how to make some delicious breakfast recipes by watching my pre-recorded videos at their own pace. Please read the whole class description and find the list of ingredients in the Supply List section. The best thing about this class is that all learners can make the recipes by watching and rewatching the videos as many times as necessary. In the videos, I will tell them all the tips, techniques, and secrets of my recipes. Learners will become masters of breakfast recipes and proud young chefs. The video class and the supply list will be posted every Friday, so students can view them anytime during the week. The list of ingredients for all six classes is also available below in the Supply List section. Students will be required to post a picture or video of the food they made and some comments on how they experienced each recipe, how difficult they were, how they liked it, and any questions they have about them. I will reply to the posts with comments, suggestions, tips, and encouragement to keep the students motivated and engaged in the course. Students will also be asked to comment on each other's posts, sharing their experiences and what they have learned in the classes to keep an exciting environment for interactions between the learners. Any knowledge and skills in the kitchen are very helpful, but this class does not require previous experience from the learners. I will teach them all the techniques and safety issues. The students will learn how to measure all the ingredients, separate them by the order of usage, mix, bake, and cook them. Kitchen skills will be taught during the classes, such as knife skills, searing, pan-frying, roasting, baking, and so on. I will be teaching the safety of operating an oven, stove, and other necessary equipment, but parental supervision is required at all times*. Contact me if you have any questions about this class. * IMPORTANT: Please read the Parental Guidance section for additional information before enrollment.
Learning Goals
Students will gain confidence in the kitchen by learning delicious recipes and developing their cooking and baking skills.
They will also learn how to measure ingredients and put them in order of usage, mix, and bake them in a very hands-on way.
Syllabus
6 Lessons
over 6 WeeksLesson 1:
Perfect Pancakes
In this lesson, students will learn how to make fluffy and delicious pancakes without using store-bought boxed pancake mixes, which might contain ingredients that are bad for their health. These flavorful pancakes are simple to make, so learners can make them more often without resorting to unhealthy and tasteless alternatives. They will also learn how to measure and mix ingredients for a good batter, how to make each pancake and control the temperature of the heat, and how to plate them. Lesson 2:
Croissant Egg Sandwiches
In this lesson, students will learn how to make a delicious croissant sandwich for breakfast that can be enjoyed at any meal. It is made with creamy scrambled eggs, honey mustard sauce, ham, and cheese. It is simple to make yet so delicious! The main focus will be on preparing the eggs to ensure they are creamy and soft, as well as assembling the sandwich. Lesson 3:
Blueberry Muffins with Chocolate Sauce
In this lesson, students will learn how to measure, mix, and bake muffins. They will also learn how to melt chocolate in a double boiler and how to make ganache. These muffins are really moist and full of blueberries. The chocolate sauce will make the muffins even better. Lesson 4:
Breakfast Cupcakes
In this lesson, students will learn how to make savory cupcakes. This surprisingly delicious recipe is made like a regular sweet cake, but it is savory and topped with tomato, onion, and cheese. They will learn how to make the batter using a blender. They will also practice some knife skills by cutting vegetables and cheese. Other Details
Parental Guidance
This class requires the use of equipment and utensils such as a stove, oven, knives, blender, mixers, and others. Most of the recipes ask for cutting, boiling, frying, baking products, and other hazardous tasks that can lead to cuts, burns, and other kinds of injuries during their preparation. I will be teaching the safety of operating equipment and using utensils, but parental supervision and help during these tasks are required at all times. The recipes call for many ingredients, so please, check them for any food restrictions and/or potential allergens for your children. Each week I will be posting the supply list for the next week in the classroom.
Supply List
Every Friday I will be posting the supply list and the video class in the classroom for that week's class, but if you want to make the recipe on the same day it is posted or plan ahead, the list of ingredients for all the six weeks is available below. WEEK 1 PERFECT PANCAKES EVER!!! By Daniel Mandu Ingredients: 1.5 cups Milk 1 Egg 2 cups all-purpose flour 1/4 cup granulated sugar 1 tsp Salt 1/4 tsp baking soda 1 Tbsp baking powder 2 Tbsp melted butter Oil spray For serving: Maple syrup Butter Equipment and Utensils: Stove Large pan Medium bowl Large Bowl Whisk Rubber spatula Dinner plate Scoop or ladle Container for ingredients Measuring cups and spoons ------------------- WEEK 2 CROISSANT EGG SANDWICHES By Daniel Mandu Ingredients: 6 eggs 1/4 cup heavy whipping cream TT salt TT pepper 2 Tbsp unsalted butter 4 croissants 2 Tbsp mayonnaise 1 Tbsp mustard 1/2 Tbsp maple syrup or honey 1/2 lb sliced deli ham or deli sliced Roasted chicken breast or any other deli meat of your choice. 1 cup shredded sharp cheddar cheese Equipment and Utensils: Stove Oven Cutting board Small bowl Spoons Measuring cups and spoons Large non-stick pan Baking sheet pan Medium bowl Plates Cheese grater Bread knife ---------------------- WEEK 3 BLUEBERRY MUFFINS AND CHOCOLATE SAUCE This recipe yields 10-12 muffins. Ingredients: 1 cup Milk 1 ea Large egg 1/2 cups Granulated sugar 1/4 tsp Salt 1 Tbsp Vegetable Oil 1/4 tsp Vanilla extract 1 cup Sifted All-Purpose Flour 1 Tbsp Baking powder 1 cup Fresh Blueberries 1 cup Chocolate chips Chocolate sauce: 1/3 cup Chocolate chips 1/3 cup heavy whipping cream Equipment and Utensils: Oven Large bowl Whisk Measuring cups and spoons Sifter or strainer 2 oz scoop Muffin pan Baking cups Rubber spatula Paper towel Medium pot Medium bowl ----------------------- WEEK 4 BREAKFAST CUPCAKES By Daniel Mandu Ingredients: 3 eggs 1/2 cup grated parmesan cheese 1 tsp salt 1/3 cup vegetable oil 1 cup AP Flour 1 2/3 cups milk 2 Tbsp baking powder 1/4 lb mozzarella cheese, block 1 cup cherry tomatoes 1/4 tsp oregano 1/4 red onion, sliced Cooking spray Bacon strips or turkey bacon or breakfast sausage 2 eggs Equipment and utensils: Oven Blender Silicone spatula Measuring cups and spoons Muffin pan 2oz scoop Cutting board Chef’s knife Small bowl Tongs Container for ingredients Large non-stick pan Small non-stick pan Plates ------------------------------ WEEK 5 AVOCADO TOAST By Daniel Mandu Ingredients: 1 cup cherry tomatoes 2 ripe avocados 1/2 lime Salt and pepper 2 Tbsp unsalted butter 2 Slices bread of your choice (white, whole wheat, multi-grain, etc) 1/2 Tbsp honey 1 Tbsp olive oil 2 eggs 1 Tbsp fresh green onion, sliced Equipment and Utensils: Stove Small non-stick pan Large non-stick pan Measuring cups and spoons Silicone spatula Small bowls Spatula Cutting board Chef’s knife ---------------------------- WEEK 6 FRENCH TOAST WITH WHIPPED CREAM AND BERRIES By Daniel Mandu Ingredients: 1 uncut challah bread or brioche loaf 3 eggs (2 eggs and 1 egg yolk) 1/4 cup light brown sugar 1/4 tsp salt 1 tsp ground cinnamon 1/8 tsp nutmeg 1 tsp vanilla extract 1 cup whole milk 1/4 cup heavy whipping cream 4 Tbsp butter Whipped cream: 1/4 cup heavy whipping cream 1/4 tsp vanilla extract 1 Tbsp confectioners’ sugar 1/2 cup fresh berries of your choice Equipment and Utensils: Stove Oven Large mixing bowl Whisk Measuring cups and spoons Bread knife or chef's knife Cutting board Non-stick pan Sheet pan and a wire rack (if you have one) Spatula Medium bowl Plate Freezer
External Resources
In addition to the Outschool classroom, this class uses:
Joined January, 2021
5.0
136reviews
Teacher expertise and credentials
Associate's Degree from SENAC Sao Paulo - Brazil
I have two degrees in culinary arts - one taken in Brazil and one in the U.S. I was born and raised in Brazil, and I have been working with culinary for 10 years. Reviews
Self-Paced Class
$12
weekly or $70 for all content6 pre-recorded lessons
6 weeks of teacher support
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1 year of access to the content
Completed by 20 learners
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Ages: 6-18
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