高級獨立烹飪課：烹飪的時間

They’ve mastered the simple things like homemade pizza, macaroni and cheese and nachos. They’ve even gotten the hang of more intermediate dishes like butter chicken, gnocchi and chicken nuggets. Now it’s time to move on to bigger things, side dishes and all. In this advanced independent cooking course, we will spend a 90-minute class time together doing just that. 

With each class, we will have up to 5 menu items we will be completing, some sections of the recipe will need to be done prior to class. These sections will be taught via video posted in our classroom board 2 days prior to our class to ensure any questions may be answered beforehand. I encourage students to check our classroom board every Wednesday to watch the videos beforehand and ask any questions they may have via commenting or through messages. 

Each class time will begin with materials needed for the lesson (these will also be listed on the recipe cards sent out, please make sure to read in their entirety) and feature frequent check ins with each student to ensure everyone is doing well and can get any questions answered. 

The menu will be set, however if students have any suggestions for things to make in class, they are encouraged to do so. I can not guarantee that we will be able to cover each one, however, I will research each one to ensure they can be done within our time constraints and make accommodations as I can. 

Dietary restrictions will also be taken into consideration while planning the menu. Substitutions can be given to those with allergies and food diversions, this does include nut-free, gluten-free, dairy-free, vegan and vegetarian options. 

Our recipe cards will be available the Friday prior to our class to ensure that all necessary items are ready and available for our class. Students are encouraged to create a recipe binder or box to hold their recipes as they advance to the next chapters of their lives. 

This class is all-inclusive and is designed to help learners with anxiety, Dyslexia, ADHD, ADD and ASD achieve their goals. Our classroom is a quiet, positive, low pressure area where students can engage as much as they'd like. Cameras and/ or mics are only asked to be on during our 'check in' sections, where learners will give a quick update on their progress to ensure no one is feeling left behind. I wholeheartedly believe that everyone should feel comfortable and confident in the kitchen. 


Menu

Friday
11/8 Beef Tips with Gravy, Steamed Carrots and Mashed Potato Casserole
11/15 Whole Roasted Chicken with Loaded Mashed Potatoes and Kale Salad
11/22   Tamales & Posole
11/29 NO CLASS
12/13 Herb Pork Chops with Brussel Sprouts Gratin
12/20 Creamy Parmesan Risotto with Steamed Broccoli and Baked Meatballs
12/27 Greek Lamb Skewers with Tzatziki and Pita Bread
1/3 NO CLASS
1/10 NO CLASS
1/17 Meatball Subs
1/24 Chicken Gyros & Hummus
1/31 Monte Cristo Sandwich & Baked Chips
2/7 Inside out Burgers and Potatoe Wedges
2/14 BBQ Chicken and Truffle Fries
2/21 Chicken Alfredo, Caesar Salad & Cheesy Garlic Bread
2/28 Carbonara Florentine