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クラス

中級から上級のベーキング:スカルケーキの作り方

1 人が学習を完了しました
年齢 9 歳-14 歳
自分のペースで学べるコース
このクラスでは、フォンダンで覆われた特別な日のケーキの作り方と、ハロウィーン用のスカルケーキのデコレーション方法を学びます。
平均評価:
3.8
レビュー数:
(16 レビュー)

4 録画済みレッスン
4 間の講師サポート
開始日を選択してください
コンテンツへの 1 年間のアクセス

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含まれるもの

4 録画レッスン
4 週間
教師のサポート
1年間のアクセス
コンテンツに
宿題:
週1時間. Three assignments will be given at the end of each session (refer to the course topic outline). Because this is a special occasion cake that is best made step by step, students may complete assignments following an alternative timeline where the cake will be baked and finished during Week Three (refer to details under Week Three on Page 2 of lesson packet). Cooking participants will let the teacher know if they plan to follow an alternate timeline upon enrollment.
テスト
Upon request, informal assessments will be given based on organization, pastry technique, visual appeal, and presentation.
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

英語レベル - 不明
Intermediate レベル向け
During this class, students will learn how to make and decorate a skull cake for Halloween. We will discuss the ingredients and process of making it step by step. This class will require use of a digital kitchen scale and a skull shaped cake pan. Each session will include a brief overview of ingredients, tools, and process followed by a short baking demo. As the teacher, I will guide the students throughout the process following traditional pastry techniques and methods and help them to determine the proportions of each ingredient so that it complements individual tastes and preferences. The process will involve the use of the oven, stovetop, and heavy kitchen equipment and parental supervision and approval is a must. 

Please refer to the course topic outline below. Every session will consist of an introduction to the ingredients, tools, and process followed by a short demonstration led by the teacher. Each demo will precede a related assignment that is due in the next class. For example, Session Two's demo will cover “Baking and crumb coating – skull cake” which is part of Assignment B that is due at the start of Session Three. At the beginning of Session Three and throughout Week Two, learners will be given the opportunity to share the results of their work and answer discussion questions. It is expected that they complete the assignment at some point during Week Two. Because this is a special occasion cake that is best made step by step, students may complete assignments following an alternative timeline where the cake will be baked and finished during Week Three (refer to details under Week Three on Page 2 of lesson packet). Cooking participants will let the teacher know if they plan to follow an alternate timeline upon enrollment. The teacher will post discussion questions following each session in the "virtual" classroom. At the beginning of Sessions Two, Three, and Four, the teacher may pose questions, comments, or relevant thoughts that pertain to the previous week's topic and the current assignment.

Class is divided into four sections—Student introductions and rules, Class discussion, Class demonstration, and Student questions and class review. Class will begin with brief introductions and an overview of kitchen safety guidelines. Students are encouraged to formulate their thoughts about the class topics before coming to class; they will be expected to either share 1) what they hope to learn from this class in the form of a question (i.e., "Why do you use cake flour?"), or to share 2) their prior knowledge of the class topics in the form of a fact (i.e., "Baking soda is different from baking powder when applied in a recipe"). Generally, the teacher will equip students with helpful knowledge for class discussion and students will then be able to practice their skills in the kitchen during class demonstration and accompanied with immediate feedback from the teacher. When taking a kitchen class, students have the option whether they would like to be a cooking participant or to be an observer. Cooking participants will opt to cook along with the teacher during class demonstration, and observers will opt to listen and takes notes during class.

Please note class is structured in a way that can accommodate anyone who has an interest in learning about class topics but he/she may be restricted as it relates to any or all of the following: 1) limited or no access to a reliable kitchen, specific equipment, or ingredients, 2) a disability that inhibits student from engaging in physical activity, 3) parental safety concerns about student’s use of certain kitchen tools, heat sources, and electrical appliances. Please be advised that parents are responsible for providing nearby supervision when it is applicable, and they are entitled to use their personal discretion based on class topics when students opt to be a cooking participant during class demonstration.

For students who opt to be a cooking participant, please refer to the materials section as you are required to find everything that you will need for this class. Remember, it is optional whether you would like to be a cooking participant and it is strongly recommended that if you choose to cook during class demonstration, you are prepared and you have sufficient access to all of the materials that are listed. Should you have any concerns regarding the restrictions mentioned, you are welcome to observe and listen for the entire duration of class. As a final reminder 1) you are to abide by any safety measures that are addressed at the beginning of class for the entire duration of class, and 2) you must have parental approval and supervision before signing up for class and during the demonstration section. These conditions apply to every student including incoming students and students with varying levels of cooking or baking ability. You may address any questions or concerns to the teacher prior to class.

学習到達目標

Students will improve their ability to multi-task based on their current level of skills and experience. Students will learn a methodology in thinking and performing multiple steps of a recipe. Students will learn about proportions and measurements as it relates to the class topic(s). Students will learn about new ingredients and kitchen tools and equipment. Cooking participants will learn how to manage their time in the kitchen while practicing their skills and remaining attentive to the teacher’s instructions.

シラバス

4 レッスン
4 週間以上
レッスン 1:
Introduction to a Skull Cake
 •	(class discussion) ingredients, tools, process
•	(class demonstration) piping, fondant, pastry technique 
レッスン 2:
Baking – Skull Cake
 •	(class discussion) ingredients, tools, process
•	(class demonstration) Baking and crumb coating – skull cake 
レッスン 3:
Decorating Elements – Skull Cake
 •	(class discussion) ingredients, tools, process
•	(class demonstration) Rolling fondant and fruit purée 
レッスン 4:
Finishing – Skull Cake
 •	(class discussion) ingredients, tools, process
•	(class demonstration) Finishing and presentation of skull cake 

その他の情報

保護者へのお知らせ
Handling hot liquids will require parental supervision and approval. Handling sharp kitchen tools and equipment using the oven and stove top will require parental supervision and approval. Learners will be working with ingredients that may contain wheat and dairy. Learners with possible allergies to these types of foods are encouraged to take appropriate precautionary measures and parental approval and supervision is required.
受講に必要なもの
Preparation before attending class
•	Formulate a question, a learning goal, or a fact from your knowledge and experience on class topics to share with the class 
•	Familiarity with ingredients, tools, and equipment 
•	Preparation of materials 

Tools and Equipment: Digital kitchen scale, Kitchen Aid mixer with paddle attachment or handheld electrical beater and bowl, rubber spatula, whisk, wooden spoon, stainless-steel mesh strainer, food processor, a (handheld) blender, small pot, one liquid measuring cup, medium-size mixing bowl, sifter, small bowl, dry measuring spoons, dry measuring cups, tasting spoon, oven mitts or pot holders, non-stick cooking spray, cooling rack, 10-inch cake circle or round plate, plastic quart container or coffee can, paring knife, small offset cake spatula, pastry bag with star tip (optional), toothpicks, ice bath, rolling pin, plastic food storage bag

Ingredients: all-purpose flour, cocoa powder, salt, sugar, baking soda, vanilla extract, apple cider vinegar, vegetable oil, raspberries, cream cheese, butter, confectioner’s sugar, milk, white cake fondant, food coloring (optional), spider or worm gummy candy (optional), candy corn, cornstarch, chocolate graham crackers
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。

先生について

参加しました July, 2020
3.8
16レビュー
プロフィール
教師の専門知識と資格
Hello! I teach topics about cooking and baking for students on the Outschool platform. I have six years of professional experience and a bachelor's degree from a leading culinary institution in New York. I have enjoyed teaching various baking classes both for children and adults as a working chef. I hope that my classes will help Outschool learners achieve their individual goals as I expect they are very enthusiastic about this topic area. My classes will offer enough support and guidance to enable learners to practice what they have learned while focusing on their technical skills and creativity. I have a teaching approach that uses fundamental methods, but the end product remains unique.

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