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Party Dips! Beginner to Intermediate Chefs: Flex; Cooking Confidence With Kristy

Completed by 2 learners
Ages 9-14
Self-Paced Class
🟢 Learn to make fun party dips for all your get-togethers in this five week flex cooking class for beginner to intermediate level chefs. #superstar
Average rating:
4.9
Number of reviews:
(312 reviews)

1 pre-recorded lesson
4 weeks of teacher support
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1 year of access to the content

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What's included

0 pre-recorded lessons
4 weeks
of teacher support
1 year access
to the content

Class Experience

In this flex class (there are no live classes, material is presented for students to go through at a time that works best for their schedules) a video presentation will be provided detailing by way of example (I will be creating the recipe while teaching it) how to create a party dip recipe by 6am Central on Monday of each week. A list of necessary ingredients and tools will be provided 5-7 days prior. Complete recipes will be provided at the end of the 4 week class.

Students are encouraged to pause the video as often as needed to keep themselves safe and to complete the meal successfully. That is the beauty of FLEX classes. No need to try to hurry up to catch up with the class.

A Kitchen Safety & Tips video will be provided in the Welcome Post upon registration for the class. This should be viewed by students before any cooking is done. An adult should be available to assist students and are responsible for students participating in a safe manner. Additionally, throughout the class I will be reinforcing the safety and kitchen tips as I use them in the cooking process. 

Students will share images and videos of their hard work and give encouragement to each other weekly.

You'll find that the other subject I teach is history. I love to know the history (or background) of everything. Including food! Adding tidbits of information about the ingredients used in our recipes allows me to share this passion for history with students. This information will be posted throughout the weeks.

Week 1: Loaded Baked Potato Dip
Week 2: Garlic Artichoke Dip
Week 3: Warm Bacon Cheese Dip
Week 4: Jalapeno Popper Dip

This is a 🟢 Beginner to Intermediate cooking class.

*Levels of Cooking Classes*

🟡 Beginner classes are for students with little to no experience in the kitchen. Class will focus on teaching and reinforcing the basics of measuring, different types of mixing, cooking of ground meat and chopping skills along with kitchen safety.

🟢 Beginner to Intermediate classes are for students with some experience assisting an adult in the kitchen. This means that the student has assisted with mixing and simple cutting and possibly assisted in cooking ground meat. Class will focus on teaching and reinforcing the basics of measuring, different types of mixing (beating, folding, well combined, etc), proper cooking of basic meats, slight multi-tasking, cutting and dicing skills along with kitchen safety.

🔵 Intermediate classes are for students with some experience in the kitchen, making simple dishes on their own (boxed macaroni & cheese, boxed cake mix, etc). Students should have experience mixing and some chopping. They should also have an understanding of what it means to cook and crumble meat. Class will focus on practicing mixing types (beating, folding, well combined, etc), cutting and dicing, proper cooking techniques, slight multi-tasking, and learning culinary terms along with kitchen safety.

🟠 Intermediate Plus classes are for students with fairly regular experience in the kitchen. Students should have experience making complete dishes without assistance, understand the meaning of culinary terms (fine dice, cooked through, fold, etc), capable of slight multi-tasking and be comfortable using basic kitchen appliances. Class will focus on practicing basic and more advanced cooking techniques & ingredients, cooking different types of meat to proper doneness, more advanced multi-tasking along with kitchen safety.

Other Details

Parental Guidance
A Kitchen Safety & Tips video will be provided in the Welcome Post upon registration for the class. This should be viewed by students before any cooking is done. An adult should be available to assist students and are responsible for students participating in a safe manner. Additionally, throughout the class I will be reinforcing the safety and kitchen tips as I use them in the cooking process. Parents are responsible to ensuring that students are using ingredients that are safe for their family to eat, based on any allergies that may be present.
Supply List
Oven
Stove-top
Microplane (optional)
Can opener
Knives
Cutting Boards
Pots & Pans
Mixing Bowls
Measuring cups & spoons
Cheese Grater (optional)
Baking dishes
Baking sheets
Electric hand or stand mixer
Mixing Spoons
Rubber Scraper

A weekly list of ingredients will be supplied ahead of time so students can be sure to have everything needed for class.
 1 file available upon enrollment
Language of Instruction
English
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.

Meet the teacher

Joined January, 2019
4.9
312reviews
Profile
Teacher expertise and credentials
I am a mom of teenagers that lives in the Omaha, NE area. I homeschool/unschool my kids. We enjoy exploring the world, asking questions and then seeking out the answers, travel, reading, crafts, building forts, roller skating, dancing to loud music (while singing at the top of our lungs), board games, imaginary games, rearranging  furniture, inspecting insects, cooking & baking and anything else that comes across our path and looks interesting.

I am something of a research geek. My tendency to question EVERYTHING causes me to go deep into my research to find the truth of things. My favorite things to research are historical events, particularly obscure history. This research is the basis for my history classes, sharing what I find remarkably interesting with others.

I enjoy trying new recipes along with creating my own recipes and perfecting them. We play Chopped in our house, having fun putting together odd ingredients to make tasty (and, I'll admit, some not so tasty) dishes. My kids do a lot of their own cooking as I want them to have confidence in themselves and their capabilities. I want to pass this passion of kids becoming self-sufficient adults by creating cooking classes that teaches technique, but also how to mix flavors and try things out to figure out their own taste profile. Being free to experiment in the kitchen, having mishaps and triumphs, helps build the confidence and self esteem that I so long for our young people to have.

I understand that everyone absorbs information in their own way. Some are visual, some are auditory learners, some learn best through reading, some discussion and for some hands on is the only way to go. Because of this, I work to incorporated each of these styles into my classes, so that everyone has the best opportunity to gain insight and information.

I want to get to know my learners and tell them little bits about myself throughout class. For me, this is integral to having a learning environment in which students are comfortable asking questions and sharing their ideas due to the trust we build. For this reason I keep my live class sizes fairly small, with a max of five to seven students in most classes.

Below are what the levels of my cooking classes mean:

Beginner classes are for students with little to no experience in the kitchen. Class will focus on teaching and reinforcing the basics of measuring, different types of mixing, cooking of ground meat and chopping skills along with kitchen safety.

Beginner to Intermediate classes are for students with some experience assisting an adult in the kitchen. This means that the student has assisted with mixing and simple cutting and possibly assisted in cooking ground meat. Class will focus on teaching and reinforcing the basics of measuring, different types of mixing (beating, folding, well combined, etc), proper cooking of basic meats, slight multi-tasking, cutting and dicing skills along with kitchen safety.

Intermediate classes are for students with some experience in the kitchen, making simple dishes on their own (boxed macaroni & cheese, boxed cake mix, etc). Students should have experience mixing and some chopping. They should also have an understanding of what it means to cook and crumble meat. Class will focus on practicing mixing types (beating, folding, well combined, etc), cutting and dicing, proper cooking techniques, slight multi-tasking, and learning culinary terms along with kitchen safety.

Intermediate Plus classes are for students with fairly regular experience in the kitchen. Students should have experience making complete dishes without assistance, understand the meaning of culinary terms (fine dice, cooked through, fold, etc), capable of slight multi-tasking and be comfortable using basic kitchen appliances. Class will focus on practicing basic and more advanced cooking techniques & ingredients, cooking different types of meat to proper doneness, more advanced multi-tasking along with kitchen safety.

Reviews

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