Livrales' Cuisine Presents Young Master Chefs #1
"No rules. Don't be afraid to do whatever you want. Cooking doesn't have to have rules. I don't like it that way." - Masaharu Morimoto- Japanese Iron Chef
Mrs.Rachel-Chef Rusty M.A.Ed
Average rating:
4.9
Number of reviews:(112)
What's included
4 live meetings
4 in-class hoursHomework
1-2 hours per week. For each week that we create meals, there are assignments due that are directly connected to that weeks topic. It is expected that each learner will spend approximately 1 hour weekly to complete study work and prep. A few activities are completed during class, so everyone present participates.Assessment
Young Chefs are assessed & reviewed visually & with feedback weekly, along with a Safety & Sanitation Quiz.Class Experience
"Cook more often. Don't study; just cook." is one of my favorite quotes from Masaharu Morimoto and it is safe to say that not everyone possess the skills of Master Chefs but one can certainly dream and cook like one, in your own right of course! Measuring ingredients is a great opportunity for learning math , and mixing and cooking ingredients exhibits science in action! More than that, it's fun!
**All class weeks are held in the kitchen**
This is a live class that is hands on and chefs will need to be in the kitchen for "All" 4 weeks and should be able to move about the kitchen area unobstructed during class.
In this first Module:
Students will learn basic food and kitchen equipment safety along with meal planning. This is a live class and is completely hands on.
Week 1: Kitchen Safety, Sanitation & Kitchen Tools
Week 2: Measuring Up! Students will learn about kitchen/cooking measurements conversions
A) Students will make Stuffed French Toast.
Week 3: Introduction to Spices, Seasonings, & Simple ingredients.
A) Students will prepare a quiche
*Please provide
Exceptions/Alternatives for your student as to accommodate food preferences
and or allergies*
Week 4: Certificate of Completion Presented
A) Creating your own masterpiece! Students will prepare their own hot from the oven, handmade pizza pie!
Homework- Yes TBA
*Other Times Available Upon Request*
**There is a menu rotation every 4-6 months**Learning Goals
S.W.B.A.T:
Students will be able to:
1. Understand how to measure ingredients without the use of kitchen devices
2. Understand the procedures of operating in a safe and sanitized kitchen
3. Appreciate the history of the meals & ingredients prepared
4. Understand the versatility of ingredients found in our cupboards
Other Details
Parental Guidance
It's important for young chefs to be independent in the kitchen. Please make certain your young chef requires minimal assistance in the kitchen during class time.
*Recipes subject to change due to season, availability of certain ingredients, & a change of taste*
**Rotating Recipes**
Supply List
**NOTEWORTHY** If you have taken the Safety & Sanitation in one of Livrales Young Master Chef's courses and you take any of the other classes, then you do not have to take the first week of Safety & Sanitation and you will prepare a bonus fourth meal instead of three. If this is your first course with Young Master Chef, then the Safety & Sanitation is taken in the first week and cooking begins on the second week of class and your young chef gets to pick the three dishes he or she wants to keep on the menu. *Please note that other times are available upon request*
External Resources
In addition to the Outschool classroom, this class uses:
Joined August, 2018
4.9
112reviews
Teacher expertise and credentials
2 Degrees
Master's Degree in Education from Northeastern Illinois University
Bachelor's Degree in Education from Northeastern Illinois University
I was born into a family of cooks and I learned early on how important meals were, not to just one person, but to everyone who partakes in the preparing and eating of these special meals. I have recipes from my great-grandmother that I still prepare for my family to this very day! Foods like gingerbread, baked banana pudding, & pepper steak, just to name a few. Some say that eating is necessary to sustain life so why not enjoy what you cook and eat!Reviews
Live Group Class
$100
for 4 classes1x per week, 4 weeks
60 min
Completed by 99 learners
Live video meetings
Ages: 9-14
1-6 learners per class
