$10
weeklyor $50 for all content
Teens Bake: European Breads
Completed by 25 learners
Ages 14-18
Self-Paced Class
5 pre-recorded lessons
5 weeks of teacher support
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1 year of access to the content
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Your learner can start learning when they want and progress at the speed that works best for them.Start when you want.
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Access course material for a full year.
Get hands-on support from teacher.
What's included
5 pre-recorded lessons
5 weeks
of teacher support1 year access
to the contentClass Experience
US Grade 9 - 12
In this hands-on baking class, teens will learn 5 classic Western European breads. Learners can submit weekly photos of their creations (1 recipe will be made per lesson) for teacher feedback and assistance. There will also be fun fact trivia and/or additional information that will help students in their bread making endeavors. Students will be provided with step-by-step instructions, both in a written recipe and in videos created for the class.
Learning Goals
Creating yeasted doughs
Pulling a "window pane" to ensure proper gluten formation
Syllabus
5 Lessons
over 5 WeeksLesson 1:
Baguette
Learn to make this French classic.
Lesson 2:
Focaccia
Make this Italian favorite in your own home.
Lesson 3:
Brioche
Learn to make this delicious (though decidedly NOT low-fat) bread from France.
Lesson 4:
Pretzel
Make beautiful German soft pretzels
Other Details
Parental Guidance
Students will be using knives, stovetops, ovens, and mixers for this class. Please make sure your student feels comfortable with these items or have parental supervision available.
Allergies in these recipes: egg, dairy, wheat
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Meet the teacher
Teacher expertise and credentials
California Teaching Certificate
My name is Rochelle Van Der Merwe, but most people call me Chef Ro (it's just easier!). I graduated from The Art Institute with my culinary degree, and I have been in the food industry as a professional for nearly 15 years. I have been teaching for almost 10 years now, both to home cooks and to future professionals. I have taught at recreational schools, Culinary Schools, and most recently at a high school.
I have cooked in both restaurants and catering companies. I have also been the Executive Chef of a hospital, run recreational cooking programs all over the country, and even done some private chef work. I have worked professionally on both the culinary side and the pastry side, and have taught both for many years. I simply love showing people that cooking is not difficult, and can also be quite fun!
I do have two four-legged colleagues of the kitty variety that will sometimes cry because they want to be on camera. But I assure you - I don't let the cat hair get in the food!
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