$12
weeklyor $45 for all content
What's for Dinner? #9 - Cooking Confidence With Kristy
Completed by 8 learners
Ages 11-16
Self-Paced Class
5 pre-recorded lessons
4 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
4 weeks
of teacher support1 year access
to the contentClass Experience
Beginner - Intermediate Level
In this self paced class (there are no live classes, material is presented for students to go through at a time that works best for their schedules) video presentations will be provided detailing by way of example (I will be creating the recipe while teaching it) how to create four meals. A list of necessary ingredients and tools will be provided to allow for easy prep work. Complete written recipes will also be provided. 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 self paced classes. No need to try to hurry up to catch up with the class. In the first lesson, a Kitchen Safety & Tips video will be provided and 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. 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 lessons. Lesson 1: Kitchen Tools and Safety Lesson 2: Dump and Bake Chicken Parmesan Lesson 3: Southern Comfort Chicken Dinner Lesson 4: Sausage Cheese Puffs and Honey Lime Fruit Salad Lesson 5: Easy Asian Beef and Noodles All seasonings will be homemade (no packets will be used). 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.
Syllabus
5 Lessons
over 4 WeeksLesson 1:
Kitchen Tools and Safety
Kitchen Tools and Safety
Lesson 2:
Dump and Bake Chicken Parmesan
Video of Dump and Bake Chicken Parmesan accompanied by intriguing insights into the tools and ingredients utilized in this recipe.
Lesson 3:
Southern Comfort Chicken Dinner
Video of Southern Comfort Chicken Dinner accompanied by intriguing insights into the tools and ingredients utilized in this recipe.
Lesson 4:
Sausage Cheese Puffs and Honey Lime Fruit Salad
Video of Sausage Cheese Puffs and Honey Lime Fruit Salad accompanied by intriguing insights into the tools and ingredients utilized in this recipe.
Other Details
Parental Guidance
In lesson 1, a Kitchen Safety & Tips video will be provided and 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. I will explain how different tools are used. It is up to the the students adults to ensure that the students are using them properly. 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 Zester (if one is available) Cheese grater (if one is available) Can opener Knives Cutting Boards Pots & Pans Mixing Bowls Measuring cups & spoons Slow Cooker Electric hand or stand mixer Mixing Spoons Mesh Strainer Large, deep, oven-safe sauté pan Large sauté pan with lid Rubber scraper Baking dishes Microwave safe bowls Whisk A list of specific Tools and Ingredients is supplied 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
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.
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