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$20

weekly
Class

Let's Make Dinner! a Cooking and Baking Experience for Young Chefs.

Completed by 452 learners
Ages 9-14
Live Group Class
In this ongoing class, students will learn a variety of dinner recipes by cooking and baking a lot of delicious foods. #superstar
Average rating:
5.0
Number of reviews:
(141 reviews)

Live video meetings
1x per week
3-10 learners per class
60 min

What's included

1 live meeting
1 in-class hours per week
Homework
1 hour per week. This class's homework will be building a portfolio of the recipes we make. After class, they must watch the class recording and take notes on the recipe's procedures. Notes include but are not limited to cooking techniques, tips, tricks, order of usage of ingredients, heat temperature, plating, etc. This homework will be suggested to all learners in every class, but they will not be checked for correctness. Learners are encouraged to share their portfolios with the rest of the class if they feel comfortable doing so.

Class Experience

Welcome to our hands-on culinary adventure! In this ongoing class, students will explore the world of cooking by learning to create a variety of delicious dinner recipes from scratch. Each week, we’ll dive into a new recipe, guiding students step-by-step through the entire process—from prepping ingredients to tasting their finished dish at the end of the class.

I believe in bringing a mix of simple and slightly more challenging recipes to help students build their kitchen confidence while mastering key cooking techniques. By the end of each class, students will feel accomplished and proud of their hard work, which serves as great motivation for their next culinary challenge.

Whether your child is a beginner or already has some experience in the kitchen, this class welcomes all skill levels! I structure my lessons so that everyone can follow along at the same pace. Occasionally, classes may run slightly over time due to the complexity of the recipe, so punctuality is key. I encourage parents to assist with more difficult tasks like cutting, peeling, and washing ingredients to keep things moving smoothly and ensure we finish on time.

*IMPORTANT*
While the recipes can be turned into family meals, if you’re planning to make larger portions or use more ingredients than the recipe calls for, please actively help your child during class. This ensures the lesson stays on track, and everyone can complete their dishes within the scheduled time.

Throughout the course, students will learn kitchen essentials such as measuring, organizing ingredients, mixing, baking, and cooking. We’ll cover basic knife skills, searing, pan-frying, roasting, and more. Safety is always a priority—I’ll guide them on the safe operation of ovens, stoves, and other equipment, but parental supervision is required at all times.

Weekly Supply List Notice:

The supply list for the upcoming class is posted every Friday. If you enrolled your child after Friday or are resuming after a subscription pause, the list will not appear in the classroom view. However, it is available in the class description. To access it, scroll to "Other Details," select "Show All 3 Details," and find the ingredient list in the "Supply List" section.

Here’s a sneak peek at what we’ll be cooking this semester:

2025 - JANUARY-JUNE
Week of 01/06 – Mac & Cheese
Week of 01/13 – Smash Burger
Week of 01/20 – Sweet Potato Soup 
Week of 01/27 - Chicken Fettuccine Alfredo
Week of 02/03 - Beef Stroganoff
Week of 02/10 - Guacamole & Quesadillas
Week of 02/17 - Mushroom and Asparagus Risotto w/ Cherry Tomato Confit
Week of 02/24 - Tropical Rice
Week of 03/03 - Penne in Rosé Sauce
Week of 03/10 - Roast Beef Sandwich on Pita Bread
Week of 03/17 - Chicken Fricassé
Week of 03/24 - Caprese Sandwich
Week of 03/31 - Lasagna
Week of 04/07 - Fish Stew
Week of 04/14 - Chicken Tacos
Week of 04/21 - Stir-fry Noodles
Week of 04/28 - Steak Tacos
Week of 05/05 - Croissant Sandwiches
Week of 05/11 - Teriyaki Chicken
Week of 05/19 - Tomato Cheese Savory Cake
Week of 05/26 - Meatball Subs
Week of 06/02 - Potato "Gratin Dauphinoise" with Arugula Salad
Week of 06/09 - Fish Tacos
Week of 06/16 - Burgers

Feel free to reach out with any questions, and be sure to review the Parental Guidance section before enrolling. I’m excited to cook with your kids and help them gain confidence in the kitchen!

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.

Other Details

Parental Guidance
Class Safety & Parental Guidance In this class, students will be using various kitchen tools and equipment, including stoves, ovens, knives, blenders, mixers, and more. Many recipes involve tasks such as cutting, boiling, frying, and baking, which can carry risks like cuts, burns, and other injuries. While I will teach students proper safety techniques for handling equipment and utensils, parental supervision and assistance are required throughout the class to ensure everyone's safety. Please review the weekly supply list to check for any food restrictions or potential allergens before class. It’s important to be mindful of any ingredients that may not be suitable for your child. Missed Classes & Refund Policy Outschool does not offer credit for missed classes. Due to the preparation costs involved and the fact that class recordings are available for 90 days for students to rewatch as needed, refunds or makeup sessions will not be provided. However, if necessary, you may request a transfer to another available class section. Safety Requirements For the safety of all participants, every student must check in at the beginning of class by turning on their camera to be visibly identified. Any student who does not have a camera or fails to open it for identification will be removed from the class. If you do not have a camera, please contact safety@outschool.com to verify your account with the Trust & Safety team and receive a "verified" badge.
Supply List
List of ingredients for the week of 02/24

SAFETY WARNING - Every learner MUST check in at the beginning of the class by opening their cameras to be clearly and visibly identified. Learners who do not have cameras or fail to open them to be identified will be immediately removed from the class. If you do not have a camera, you have to contact safety@outschool.com to do a quick verification with the Trust & Safety team to get your "verified" badge. 

In our first class, we discussed MISE EN PLACE, French for Things in Place. It means that the more organized you are before cooking the easier it will be. If you have all the ingredients next to you and are focused and paying attention to my instructions, you will follow the pace of the class and it will run smoothly and we will probably finish the recipe earlier. So, please check the list of ingredients and utensils, then separate, wash, rinse, dry, peel, and organize them before class for a better cooking experience.



TROPICAL RICE 
By Daniel Mandu

 
Ingredients:
1 cup long-grain rice
2 cups water
2 tsp vegetable oil
1/2 onion, diced
1/2 tsp garlic powder
1 tsp salt

1 Tbsp vegetable oil
1/2 onion, diced
1 lb ground beef (85%/15%)
1/2 tsp garlic powder 
1/3 cup chicken or vegetable stock
TT salt and pepper
1/2 tsp paprika
1/4 tsp dried oregano
1/2 tsp hot sauce
2 Tbsp cilantro, chopped

4-5 bananas or 1 can of pineapple 
1 cup shredded mozzarella cheese

(This recipe goes well with a green salad with cherry tomatoes seasoned with a simple vinaigrette or lime-based sauce).

Equipment and Utensils:
Stove
Broil
Medium pot
Large pan
Medium baking dish (8x6-in)
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoons
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.

Meet the teacher

Joined January, 2021
5.0
141reviews
Profile
Teacher expertise and credentials
Associate's Degree from SENAC Sao Paulo - Brazil
I’m a culinary instructor on Outschool, where I’ve been sharing my passion for cooking since 2021. With two culinary arts degrees—one from Brazil and one from the U.S.—I bring a rich and diverse background to my teaching. Born and raised in Brazil, I’ve been honing my skills and working in the culinary world for over 14 years.

Reviews



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