Wild About Cooking: Cooking & Baking Club IV (Ages 9-13)
Join me in the kitchen to learn how to make healthy meals, snacks, spice blends, desserts and more in this fourth cooking club!
Erin Girard, M. Ed
Average rating:
4.9
Number of reviews:(940)
What's included
1 live meeting
45 mins in-class hours per weekHomework
1 hour per week. In all the Wild About Cooking classes, students have homework. They have to try what they made! Students will also be asked to clean up their work area.Class Experience
Join me each week in this on going class to learn how to make a variety of items! We learn how to make a variety of meals, snacks, spice blends, desserts and much more in this kitchen club. This class will be a combination of PowerPoint, demonstration, discussion and may incorporate video. Students can participate along as the teacher leads them through the steps of the recipe. In addition to learning new recipes, students will gain confidence and experience in their own kitchen. The ingredients are posted each week by the end of each class day and Sunday by 5 pm PST. If you do not see the ingredients, please message me. It can be tricky in an ongoing class with what students see when they enroll. We will be alternating a sweet with a savory. If a recipe listed does not contain a protein, you can add a protein as suggested in the (protein). If you do choose to add a protein, you will want to have that cooked prior to class. These are all tried and trued and kid tested recipes. Can you change a vegetable if you see one you don't like? Yes, we can make alternatives work as needed. But it is always good to try something new! Main Menu Week 1: Basil and Mozzarella Pasta (chicken or beef) Week 2: Double Chocolate Chip Muffins Week 3: Scallion Couscous & Roasted Lemon Broccoli (chicken or beef) Week 4: Surprise Pumpkin Muffins Week 5: Veggie Panini (can add a deli sliced meat) Week 6: Chocolate Applesauce Cake Week 7: Penne with Cream & Mushrooms *which will be optional (chicken) Week 8: Fudge & Hot Chocolate mix Week 9: Dijon Apple Salad with Lemon Rice (chicken, tilapia or pork) Week 10: Apple Crumble Week 11: Dill Cucumber Salad & Cheesy Zucchini (chicken, pork, steak or fish) Week 12: Stuffed French Toast Week 13: Beef or Bean Chili Week 14: Apple Crisp Week 15: Veggie Bowls (chicken, pork, steak or fish) Week 16: Student Choice Recipes and dates subject to change
Learning Goals
By the end of each class, students will:
1. Demonstrate kitchen safety
2. Prepare a recipe from start to finish
3. Describe the process for each recipe
Other Details
Parental Guidance
By enrolling in the class, families accept full responsibility for their learner's safety which includes but not limited to kitchen materials and the ingredients.
Parental guidance is requested/needed in assisting the student in the kitchen as students will be using items like a stove, oven, knives, etc. Outschool policy is that parents remain off camera and only the enrolled learner may participate. Families are responsible for student safety in the kitchen
Families are responsible for making necessary changes to recipes to avoid allergens. Families need to notify Erin Girard ASAP about any potential allergies. Substitutions can be made for a majority of the recipes. Each family is responsible for knowing what ingredients their family can have. Please contact the instructor for any questions.
There is a student minimum in this class. Please share the class with others. If the minimum number is not met within 72 hours of the class, the class will either a) pushed back to start at a later date or b) canceled. Ingredient lists will be posted by Sunday and refunds will not be possible after the posting for that week.
In any of the baking classes or classes that require additional cooking time past the class time, the class will end when the item is placed in the oven and the timer is set for the allotted time or the item will finish cooking after the class is over. Students are instructed on how to tell if an item is fully baked/cooked.
Supply List
Students will need basic kitchen tools (pots, pans, measuring instruments, etc) and pantry items. An ingredient and cooking tools list will be provided by the teacher upon enrollment of the class located in the classroom. Each week the ingredient and tool list will be provided for the following class.The supply list will be posted by 5 pm PST on Sunday for the upcoming week. While some recipes at times list a hand or stand mixer, students can also use a mixing spoon and bowl for those baking recipes.
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Erin Girard, M. Ed
4.9
940reviews
Teacher expertise and credentials
California Teaching Certificate in Elementary Education
Since my twins were extremely young, they have always been in the kitchen with me cooking and creating. We learned to adapt recipes to fit our dietary needs as one of my daughters was diagnosed with severe food allergies as a toddler.Reviews
Live Group Class
$17
weekly1x per week
45 min
Completed by 31 learners
Live video meetings
Ages: 9-13
4-10 learners per class
This class is no longer offered
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