含まれるもの
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このクラスで学べること
In this 4-week flex course, learners will discover the joys of baking bread. They will learn about the science behind making bread whilst also discovering breads from around the world, quick breads and speciality breads. Week 1 - The Science of Breadmaking This week, learners will discover how yeast is activated. They will also find out how temperature affects results. Learners will practise in a hans-on way by making their own bread. Week 2 - Basic Everyday Bread This week, learners will find out how every day breads are different around the world and try to make their own. Week 3 - Quick Breads This week, we learn how quick breads are different from traditional breads. Learners will make muffins and share their results in the classroom. Week 4 - Speciality Breads This week, learners will discover how regional breads are used around the world. Learners will also make foccacia and share their results in the classroom. Each week will include a range of activities that are designed to engage the learners in both a hands-on and minds-on way. Each week will include experiments, Q&A, quizzes, games, worksheets, videos and much more. Learners will be encouraged to observe, explore, question and share what they learn. A variety of methods are used to support learners and cater for different learning styles and needs. Learners will be required to: ✔️Use household objects to make the recipe of the week ✔️Upload photos of their completed bread-making projects to the classroom ✔️Report their findings ✔️Comment on other learner work ✔️Upload copies of the worksheets ✔️Complete a challenge in the classroom together A flex course allows learners to cover material during a time that is convenient for them each week. Students are encouraged to check in with the teacher weekly via the Outschool classroom, which will allow for more engagement between the teacher and learner. After weekly lessons, students can collaborate with their peers by replying to the announcements and lesson postings in the Outschool classroom. Participation will include the Introduction post, discussion posts, assignments, and projects in the Classroom. This allows students to process what they are learning by collaborating with peers and the teacher. Participation in assignments allows students to practise and reinforce learning. This also provides opportunities for the teacher to gauge student learning and provide interventions if necessary. Private messages or classroom comments are usually responded to within 24 hours. All materials are posted in the classroom by the end of Monday UK time each week. Learners are expected to interact in the classroom each week on the various posts in the required ways and complete the necessary tasks by Sunday each week. This is important as educational research shows that consistent interaction and feedback is necessary in order to create a quality learning experience. We want to ensure that students are given a rich learning experience, and not left to learn content on their own. This course is taught by Teacher Kara. Please do contact me with any questions. I look forward to being part of your learning journey!
その他の情報
受講に必要なもの
Learners will need paper, pen, pencil and crayons for each class. Learners will also need the activity pack. The ingredients for each week's recipe will be posted in the weekly post on Sundays at 7pm PST.
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。
教師の専門知識と資格
7 先生は教員免許を持っています
米国以外 教員免許 英語から他の言語の話者へで
オレゴン州 教員免許 初等教育で
米国以外 教員免許 英語/国語で
米国以外 教員免許 英語/国語で
ノースカロライナ州 教員免許
米国以外 教員免許 英語から他の言語の話者へで
米国以外 教員免許 初等教育で
コロンビア特別区 教員免許 初等教育で
7 先生は大学院の学位を持っています
博士号 University of New Mexicoから 生物学/生物科学 へ
修士号 Charles Sturt Universityから 教育 へ
修士号 University of the Peopleから 教育 へ
修士号 University of The Rockiesから 家庭・消費者科学/人間科学 へ
修士号 U.S. Seminaryから 宗教学 へ
修士号 Zaporizhzhia National Universityから 外国語 へ
修士号 University of Melbourne から 美術史、批評、保存 へ
20 先生は学士号を取得しています
学士号 Buckinghamshire New University から 経営管理学 へ
学士号 University of New Mexicoから 生物学/生物科学 へ
学士号 University of New Mexicoから 化学 へ
学士号 Cardiff University から
学士号 Portland Bible College から 宗教学 へ
学士号 Oregon State Universityから 科学 へ
学士号 Oregon State Universityから 歴史 へ
学士号 Plymouth Universityから 英語言語と文学 へ
学士号 University of the Free Stateから 行動科学 へ
学士号 University of South Africaから 教育 へ
学士号 Western Kentucky Universityから 初等教育 へ
学士号 Ashford Universityから 心理学 へ
学士号 Nyack Collegeから 社会学 へ
学士号 State University of New York College at Brockportから 生物学/生物科学 へ
学士号 Millersville Universityから
学士号 Mississippi State Universityから 心理学 へ
学士号 Université de Monctonから 生物学/生物科学 へ
学士号 West Texas A&M Universityから 政治学と政府 へ
学士号 RMIT University から コミュニケーション へ
学士号 Vancouver Island Universityから 初等教育 へ
学士号 University of Central Floridaから
学士号 University of Ottawaから 社会科学 へ
学士号 Griffith University から
2 教師は準学士号を取得しています
準学士号 Ashford Universityから 経営管理学 へ
準学士号 Ashford Universityから ビジネス/商取引 へ
We are a team of qualified and experienced teachers with a wealth of experience across a range of ages and subjects. Teacher Kara is a passionate Bread Maker with experience of leading workshops on breadmaking to young learners. Most of our teachers are also TEFL/TESL qualified. You can find out more about each teacher in our profile. We are all passionate about teaching and learning and seeing our learners succeed. This course is taught by Teacher Kara.
We look forward to meeting you in class soon.
レビュー
ライブグループクラス
$40
4 週間4 週間
10 人がクラスを受けました
ライブ授業はありません
年齢: 7-12