未来のシェフのためのクッキングキャンプエクストリーム（週4日間）
生徒たちは楽しくリラックスした学習環境で貴重な調理スキルを学び、自信をつけていきます。完成した料理は家族で楽しむことができます。
Amy Hough M.Ed.
平均評価:
4.8
レビュー数:(192)
含まれるもの
4 ライブミーティング
3 時間 40 分 授業時間テスト
Students will be assessed through the production of their foods.この文章は自動翻訳されています
このクラスで学べること
Learners will be taught and walked through cooking a variety of different dishes. I will guide them as they follow recipes to make pizza, cinnamon rolls, home made pie crusts, and e'touffe'e. These are totally hands on lessons. Students will take ownership of the recipes that they make choosing toppings and fillings. My teaching style is relaxed. I want to encourage children to think creatively and foods that they will love to eat and be proud to share with friends. It is my goal that students will feel comfortable enough after cooking with me that they can recreate the recipes on their own, without the need of my guidance. Students will learn proper technique for measuring ingredients, preheating the oven, creating different foods from recipes. We will also discuss diverse cultures as we create an authentic Cajun delicacy. We will talk about the origins of some of our favorite ingredients. There is no better application of STEM (science, technology, engineering and math) than through cooking and baking. We will discuss the science behind the way some foods are made. We will use a variety of kitchen equipment and discuss possible solutions of substitutions of equipment and ingredients. We will use math skills when measuring using standard and nonstandard measuring tools. I have videos and power point presentations to help illustrate the steps to making the recipes I share. No prior knowledge of cooking is required for this camp. It is my hope to teach good cooking habits from the outset of the class. Day one week one we will learn to make pizza from scratch. Students will be introduced to different types of yeast and learn about how they work to enhance foods. Students will learn about the different types of flours and how they impact the outcome of pizza. The students will learn about the origins of pizza from Italy to America. Day two students will learn to make delicious home made cinnamon rolls! Day 3 is e’touffe’e which is a Cajun delicacy. Day four is pie crust. I will share a 100 year old recipe. Depending on the number of learners and their skill sets class might possibly end prior to the 55 minute set time.
学習到達目標
Students will develop appropriate skills for cooking using a variety of recipes. They will learn how to chop and measure and knead dough. They will learn to make roux and gravy as well as how to make pie crust from scratch. Students will learn about the science behind why yeast makes dough rise, and some alternate methods of leavening bread. Students will learn about the Acadians of South Louisiana and what makes their culture and food so special.
その他の情報
保護者へのお知らせ
There is nothing inappropriate in this class, however, adult support is recommended because we will be using kitchen equipment that could be dangerous if they are unsupervised.
受講に必要なもの
Day 1 - flour, yeast, sugar, salt, water, olive oil and pizza toppings Day 2 - flour, yeast, sugar, cinnamon, butter, powdered sugar, milk, cream cheese Day 3 - flour, butter, oil, onion, garlic, celery, bell pepper, chicken broth, shrimp/crawfish, chicken, or meat substitute. Day 4 - flour, salt, butter or butter flavored crisco, ice water.
外部リソース
学習者は、Outschoolが提供する基本ツール以外のアプリやウェブサイトを使用する必要はありません。
参加しました April, 2020
4.8
192レビュー
教師の専門知識と資格
ルイジアナ州 教員免許 初等教育で
修士号 Northwestern State University から 教育 へ
I have been cooking since I was about 8 years old. I developed a love for the kitchen and would love to share it. I have conducted this cooking camp throughout the summer and have educated over 100 learners. レビュー
ライブグループクラス
$80
4 クラス分週に4回、 1 週間
55 分
195 人がクラスを受けました
オンラインライブ授業
年齢: 7-12
クラス人数： 2 人-5 人
