Class 1: Cookie Extravaganza

Supplies:

Mixing bowls
Measuring cups and spoons
Electric mixer or whisk
Baking sheets
Parchment paper
Spatula
Wire cooling rack
Oven
Aprons (optional but recommended)
Ingredients:

Snickerdoodle cookies:

2 ¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
1 ½ cups granulated sugar
1 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
2 tbsp granulated sugar
2 tsp ground cinnamon

Class 2: Cupcake Delights

Supplies:

Mixing bowls
Measuring cups and spoons
Electric mixer or whisk
Cupcake liners
Cupcake baking tray
Spatula
Wire cooling rack
Oven
Piping bags and tips (optional)
Aprons (optional but recommended)
Ingredients:

Chocolate cupcakes:
1 ¾ cups all-purpose flour
1 ½ tsp baking powder
1 ½ tsp baking soda
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 large eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Class 3: Bread Bonanza

Supplies:

Mixing bowls
Measuring cups and spoons
Electric mixer or whisk
Baking sheets
Parchment paper
Bread loaf pans
Spatula
Wire cooling rack
Oven
Aprons (optional but recommended)

Ingredients:

French baguettes:
4 cups all-purpose flour
2 ¼ tsp instant yeast
2 tsp salt
1 ½ cups warm water


Class 4: Pie Extravaganza

Supplies:

Mixing bowls
Measuring cups and spoons
Rolling pin
Pie dish
Oven
Aprons (optional but recommended)

Ingredients:

Apple pie:
2 ½ cups all-purpose flour
1 tsp salt
1 cup unsalted butter, chilled and cubed
6-7 tbsp ice water
6 cups thinly sliced apples
¾ cup granulated sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 tbsp unsalted butter, chilled and cubed

In addition to the Outschool classroom, this class uses:
Canva

Due to the use of an oven in the virtual baking class, it is important to ensure that children have adult supervision and assistance throughout the baking process. Parents or guardians should be present to help preheat the oven, handle hot trays and dishes, and ensure safe oven use. Additionally, it is crucial to review oven safety guidelines with the participants, emphasizing the importance of not touching hot surfaces, using oven mitts or heat-resistant gloves when handling hot items, and being cautious of steam and hot air when opening the oven door. Safety should always be the top priority, and parents or guardians should exercise judgment regarding the level of supervision required based on the child's age, maturity, and experience in the kitchen.

Additionally, due to the nature of this class, if a student misses a class, I will ask that they follow along on the class recording to make up for the missed class. 

Ingredient Awareness: Before the class begins, parents or guardians should review the recipes and ingredient lists provided. Take note of any ingredients that may pose a risk to your student with known allergies or dietary restrictions.

Participant Disclosure: It is crucial for parents or guardians to inform me of any known allergies or dietary restrictions their child has. This information will help me provide appropriate guidance and offer alternatives or modifications when necessary.

Cross-Contamination Prevention: Participants with severe allergies should take precautions to avoid cross-contamination. This includes using separate utensils, bowls, and equipment for allergen-free options and thoroughly cleaning all surfaces and equipment before use.

Ingredient Substitutions: Where feasible and appropriate, alternative ingredients may be suggested for common allergens such as nuts, dairy, eggs, or gluten. However, participants or their parents/guardians should carefully assess and confirm the suitability of any substitutions based on their specific dietary needs.

Individual Responsibility: Participants and their parents or guardians are ultimately responsible for determining the safety and appropriateness of the recipes and ingredients for their specific dietary requirements and allergies.