自信を持って料理する：ティーンのための料理入門

This hands-on introductory cooking class is designed to teach high school students essential kitchen skills, food safety, and basic cooking techniques. Students will gain confidence in the kitchen by learning how to read recipes, use kitchen tools, and prepare simple yet delicious meals. Each class will cover fundamental techniques, from knife skills to proper cooking methods, while emphasizing healthy, budget-friendly, and time-efficient meals.

By the end of the course, students will be able to safely and independently prepare a variety of meals and understand the basics of meal planning and cooking for themselves and others.

Sample 4 Week Structure:

-Week 1 (March 23): Kitchen Basics & Knife Skills

Objective:
Students will learn essential kitchen safety, proper food handling, and basic knife skills to prepare simple ingredients.

Lesson Breakdown:

    Introduction (10 min): Class expectations, safety rules, and an overview of kitchen tools.
    Knife Skills Demo (15 min): Proper grip, cutting techniques (dice, slice, julienne), and practice with fruits/vegetables (e.g., onions, carrots, bell peppers).
    Hands-on Practice (20 min): Students practice cutting ingredients to make a simple fresh salsa or fruit salad.
    Wrap-Up & Reflection (15 min): Discuss what they learned, safety takeaways, and a preview of next week.

-Week 2 (March 30) : Cooking Methods & Egg Basics

Objective:
Students will understand different cooking methods (boiling, sautéing, baking) and learn how to cook eggs in multiple ways.

Lesson Breakdown:

    Recap & Discussion (5 min): Quick review of knife skills and kitchen safety.
    Cooking Methods Overview (10 min): Explain the difference between boiling, frying, sautéing, and baking.
    Egg Cooking Demo (15 min): Demonstrate scrambled, fried, boiled, and poached eggs.
    Hands-on Practice (20 min): Students practice making their own scrambled eggs with optional add-ins (cheese, veggies, herbs).
    Taste Test & Discussion (10 min): Compare textures and discuss cooking preferences.

-Week 3 (April 6): Stovetop Cooking – Pasta & Sauce

Objective:
Students will learn how to cook pasta properly, make a simple sauce, and understand seasoning basics.

Lesson Breakdown:

    Introduction & Recap (5 min): Discuss last week’s lesson and introduce pasta cooking techniques.
    Boiling & Seasoning Demo (10 min): Explain why we use salt water and how to check pasta for doneness.
    Sauce Making Demo (15 min): Teach students how to make a simple tomato or garlic butter sauce.
    Hands-on Cooking (25 min): Students cook pasta and prepare their own sauce, adjusting seasoning to taste.
    Wrap-Up & Tasting (5 min): Discuss what worked, what could be improved, and variations for different flavors.

-Week 4 (April 13): One-Pan Meals & Meal Planning

Objective:
Students will learn how to prepare a balanced, one-pan meal and gain insight into meal planning for real-life situations.

Lesson Breakdown:

    Recap & Discussion (10 min): Review what they’ve learned so far and discuss meal planning basics.
    One-Pan Cooking Demo (15 min): Demonstrate a simple one-pan meal (e.g., stir-fry, sheet pan chicken & veggies).
    Hands-on Cooking (25 min): Students prepare their own version of a one-pan meal using provided ingredients.
    Final Reflection (10 min): Taste test, discuss takeaways from the course, and share tips for continuing their cooking journey.