Summertime Sips, Sides, and Smiles: Five-Day Preteen Cooking Camp
In this five-day summer camp, students will meet once a week and work with in-season ingredients to create the most refreshing drinks, desserts (smiles) and tastiest sides.
Jennifer Hughes, B.A., J.D., LL.M, LC
Average rating:
4.8
Number of reviews:(654)
Popular
What's included
5 live meetings
4 hrs 35 mins in-class hoursHomework
1 hour per week. Students should read recipes in full before class and complete prep work when needed.Assessment
By parent requestClass Experience
Summer is such an exciting time to share meals with friends and family. Join us in this five-day camp as we create fun and delicious recipes with seasonal ingredients that will have you and your family tasting summer. Each day we will cook a new menu (listed below). Full ingredient lists and prep instructions will be given out a week before class begins. This is a highly interactive class; students will work step by step with the instructor who will be demonstrating either live or showing an instructor created step by step video while assisting students on harder recipes. Students will share their finished recipes and participate in discussions during class time. After class students can post a picture and rate the recipe. It leads to great discussions. It is important that students come to class with ingredients ready to go otherwise they will not be able to join us and will just view the class. Directions for each recipe will be given out a week before the camp begins so parents can obtain ingredients. Please note that I am willing to turn this into a once-a-week class if anyone would prefer to do it weekly over the summer. Students in any of my cooking classes will receive free access for the month they are enrolled to my Group: The Great Student Bake Off. Alternative recipes available for those with dietary restrictions or lifestyle choices. Contact the instructor at least 72 hours before class. Note: Class time can run over or under depending on the level of the students. Students will be able to work at their own pace in class as everything is on a power point, I give to students. Day One will have an Introduction to Kitchen Safety Discussion. Menu: Day One: Watermelon Slush and Spring Rolls with Peanut (or alternative) Sauce Day Two: Rose Kombucha Float and Heirloom Tomato Tart Day Three: Healthy Pina Colada Freeze Smoothie and Picnic Potato Salad Day Four: Melon Ball Punch and Buttermilk Pie Day Five: Fishbowl Drink (blue Powerade and Sprite with candy decorations) and Summer Salad Bonus Recipe for day five: Jello Beach Party Dessert or Pool Party Cake
Learning Goals
Measuring: Students will learn fractions, which cups/pyrex to use and when.
Timing: How to multi-task and serve while food is still hot or in good condition.
Kitchen Tools and Equipment: This will vary per student, but instructor will guide them with their choices.
While this is a food-oriented class, the focus is on cooking techniques. Nutrition and Diet are not part of this curriculum. However, we will talk about summer produce in different geographic locations and why choosing in season produce makes a difference.
Other Details
Parental Guidance
• Students should be comfortable using a knife and a stove/oven and a slow cooker. They should also prepare their workspace ahead of time, making sure it is clean for hygienic purposes.
• Parental supervision is essential for safety.
Teacher uses Canva, Nearpod and Kahoot to teach but students will not need to create their own account. Students are given a Kahoot link during class to take a quiz. Teacher uses Canva to show her videos during class, students will not need to go to a site.
ALLERGY STATEMENT: Ingredients for recipes may include common allergens such as Dairy, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat & Soy. If the learner has dietary restrictions, please contact the instructor so she may be able to suggest ways to adapt the recipe, typically by substitution, or omission of the allergen. (Requires at least 72 hours' notice.) Not all recipes can be adapted. Instructor does not have the ability to ensure that the items you purchase will be completely free of allergens. It's up to the adults responsible for each learner to ensure that products brought into the learners' kitchens are allergen-free.
Supply List
Recipes will be given out a week before each class begins Tart Pan (although foil pie pan will work in a pinch) for Week Two Melon Baller for our Melon Ball Punch Week Four and Salad in Week Five Slow Cooker for Baked Beans (Instant pot on slow cook works as well) Gummy Fish and Rainbow Nerds for our Fishbowl drinks week five Optional: Fishbowl cup or Jars for Week Five drink Optional: cocktail umbrellas for our pina coladas. I get my fishbowl glasses at Michaels for $3.00 but have seen cute plastic versions as well.
Joined March, 2020
4.8
654reviews
Popular
Teacher expertise and credentials
Doctoral Degree from State University of Buffalo School of Law
Professor Jennifer Hughes has been an educator and attorney for over 20 years. Her passion for cooking began in her family's restaurants when she was growing up. Over the years she has taken countless cooking classes and conducted many workshops and group classes. On Outschool she runs the Self-Confidence Project and teaches many Government, History, Law, Cooking and Speech and Debate Courses. In her free time, she is mom to 5 boys and 2 girls, many now grown, and she loves to swim, travel and throw tea parties.Reviews
Live Group Class
$75
for 5 classes5x per week, 1 week
55 min
Completed by 1 learner
Live video meetings
Ages: 9-12
4-12 learners per class
