What's included
1 live meeting
1 in-class hours per weekClass Experience
This class will meet each week using a different recipe to cook supper and will cover a variety of cuisine. Students will learn cooking terms and techniques they can use to prepare future recipes. Students will also learn the importance of proper food preparation and handling as well as cross contamination in the prevention of foodborne illnesses such as E coli and salmonella. Students will make Alfredo sauce from scratch, perfume oil for sautéing chicken, and make a slurry as a thickening agent. Ingredients for each recipe will be listed in the classroom. Week 1 Chicken Alfredo May 6 Week 2 Philly Cheesesteak Casserole May 13 Week 3 Beef and Bean Enchilada Casserole May 20 Week 4 Chicken and Dirty Rice May 27
Learning Goals
Students will better understand cooking terms and techniques as well as foodborne illnesses. Students will gain experience following a recipe.
Other Details
Parental Guidance
This class will require the use of knives, stove top, and oven. Kitchen safely will be discussed but some students may require help. Dairy products are used in all four recipes.
Supply List
The ingredient list for each class will be listed in the classroom each week.
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Teacher expertise and credentials
As a parent and grandparent having children in the kitchen learning to cook is second nature. As a scout leader of 19 years I have taught the cooking merit badge several times covering kitchen safety, food borne illnesses, terms, and techniques of cooking.
Reviews
Live Group Class
$12
weekly1x per week
60 min
Completed by 16 learners
Live video meetings
Ages: 11-16
1-8 learners per class