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Let's Make Dinner! Young Chefs Cooking and Baking Italian Food! (Flex)

In this flex class, students will learn how to cook and bake some delicious Italian food recipes for dinner! Use promo code MANDU23FLEX10 for a $10 discount until Mar 31st.
Daniel Mandu
76 total reviews for this teacher
1 review for this class
Completed by 22 learners
year olds
learners per class

Charged upfront
Flexible schedule
Over 6 weeks
No live meetings

Available Times


Available Times

There are no open spots for this class, but you can request another time or scroll down to find more classes like this.


Class Experience

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. 
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. 
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. 
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 LASAGNA By Daniel Mandu This recipe yields an 8 in x 6 in pan or about 4 servings. Ingredients: Meat sauce: 1 Tbsp oil 1/2 onion, diced 1lb ground beef (optional if you do not eat beef) 1/2 tsp garlic powder 1/4 tsp dried oregano 1/4 tsp salt TT black pepper 1/3 cup chicken stock 1 24oz jar marinara or tomato basil pasta sauce TT fresh basil leaves Bechamel sauce: 2 Tbsp butter 2 Tbsp AP flour 1 1/4 cup milk 1/4 tsp salt TT nutmeg 1/2 cup cream cheese Assembling: 1/2 pack lasagna pasta (regular) 1/2 lb shredded mozzarella cheese Equipment and Utensils: Stove Oven/broil Large pot for pasta 2 medium-size pots Wooden spoon Tongs Skimmer Baking sheet pan 8x6in glassware or disposable pan Measuring cups and spoons Chef’s knife Cutting board Dinner plate Small bowls and containers for ingredients ------------------ WEEK 2 CHICKEN FETTUCCINE ALFREDO By Daniel Mandu Ingredients: 1 boneless chicken breast 2 Tbsp vegetable oil TT Salt and pepper 1/2 lb Fettuccine pasta 1 cup heavy whipping cream 3 Tbsp unsalted butter 2 cloves of garlic, minced TT Pepper TT Nutmeg 1 cup shredded parmesan cheese 1/2 cup water from the pasta 1 Tbsp fresh parsley, chopped Equipment and Utensils: Stove Large pot Measuring cups and spoons Chef’s knife Cutting board Tongs Wooden spoon or silicone spatula Large skillet Dinner plate Colander Small bowls or containers for ingredients -------------------------- WEEK 3 SPAGHETTI AND MEATBALLS By Daniel Mandu Ingredients: 1/2 onion, small diced 3 bacon strips 1 lb ground beef 85/15 1 egg 1/4 cup grated parmesan 1/3 cup panko breadcrumbs 1/2 tsp salt 1/4 tsp black pepper 1 Tbsp milk 1 Tbsp fresh thyme 2 Tbsp vegetable oil (for searing the meatballs) 1 24oz jar pre-seasoned tomato sauce (the one you like the most) 1/3 cup chicken or vegetable stock Fresh basil leaves 1/2 lb spaghetti pasta Equipment and Utensils: Stove Large bowl Measuring cups and spoons Large pan Baking sheet pan Wooden spoon or spatula Cutting board Chef’s knife Dinner plate Kitchen brush Tongs Large pot Colander ---------------------- WEEK 4 MUSHROOM AND ASPARAGUS RISOTTO WITH CHERRY TOMATOES CONFIT This recipe yields 2-3 servings. By Daniel Mandu Ingredients: 1/3 cup vegetable oil 1 cup cherry or grape tomatoes 2 cloves garlic 6 springs fresh thyme TT salt & pepper 4-5 white or portobello mushrooms 5 asparagus spears 1 Tbsp olive oil 1/4 onion, small diced 1 Tbsp olive oil 1/2 cup ARBORIO RICE (important!) 32 oz Vegetable or chicken stock/broth (If possible, use low-sodium or unsalted stock) 1/4 tsp salt TT black pepper 1/4 cup shredded parmesan cheese 2 Tbsp unsalted butter 1/2 lime or lemon, squeezed Equipment and Utensils: Stove 2 Medium size pots Ladle Chef’s knife Cutting board Large pan Small pan Plate Measuring cups and spoons Serving spoons ---------------------------- WEEK 5 HOMEMADE GNOCCHI WITH TOMATO SAUCE By Daniel Mandu This recipe yields 4-5 servings. Ingredients: 1.5lb (4-5 medium-size) peeled red or yellow potatoes (do not use small/baby potatoes) 1 egg yolk 1/4 tsp salt 1 1/2 cup AP Flour 1 Tbsp oil 1/2 onion, diced 1 24 oz jar marinara or tomato and basil pasta sauce 1/3 cup chicken or vegetable stock 1/2 tsp garlic powder 1/2 tsp dried oregano 1/4 tsp salt TT black pepper 1/2 cup shredded parmesan cheese Equipment and Utensils: Stove Large pot Medium size pot Cutting board Chef’s knife Potato masher or ricer Potato peeler Large bowl Clean counter space Skimmer Dinner plate Fork Wooden spoon Measuring cups and spoons Bench scraper ----------------------------- WEEK 6 FUN PIZZA MAKING!!! This recipe yields about 2 10” pizzas. Ingredients: 1 1lb-pack of non-rolled out pizza dough (from your favorite bakery or supermarket store. Please avoid the canned pizza dough. I buy the fresh dough at Whole Foods) 1 cup tomato sauce TT salt and pepper 1/8 tsp dry oregano 1 lb shredded mozzarella cheese 1 6oz-pack sliced pepperoni (optional) 1 cup all-purpose flour 1 cup cornmeal Feel free to pick other toppings if you want. You can be creative with your pizza! Equipment and utensils: Oven Large baking sheet pan Tablespoons Measuring cups and spoons Small bowls for ingredients Dinner plates Wooden cutting board (or pizza peel if you have one) Pizza cutter or chef’s knife Bench scraper
In addition to the Outschool classroom, this class uses:
No live meetings, and maybe some time outside of class.
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.


Daniel ManduCulinary is my passion. I love cooking and teaching it.
76 total reviews
65 completed classes

About Me

Culinary is my passion. I love cooking and teaching it. It is an amazing pleasure for me to see people learning how to cook or making foods they enjoy eating. Cooking is a kind of language where people can understand each other without speaking... 
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