In this live class students will create simple no-bake desserts using examples from the teacher. The teacher may pause her own cooking in order to properly assist students in the steps to complete their dishes. If this happens, the teacher will use videos and pictures of the process in order to show what the steps should look like.

A list of ingredients will be provided each week for the next week's class. The first week's list will be provided when you register. If there are any possible allergy issues within the students home, please contact the teacher to discuss at least two days before the start of class.

Please be aware that class may run over time allotted. It will vary due to the nature of cooking and variances in learner's past experience. The teacher will stay with the class for an additional 5 minutes to assist in completing the dish. If more time is needed by students, parents should be prepared to assist students in completing their dishes.

At the start of class in week one, a Kitchen Safety & Tips video will be shown. An adult should be available to assist students and are responsible for students participating in a safe manner. Additionally, throughout the class I will be reinforcing the safety and kitchen tips as I use them in the cooking process.

Week 1: Pineapple Pistachio Fluff Dessert
Week 2: Caramel Cheesecake Apple Dip
Week 3: Peanut Butter Ice Box Cookies
Week 4: Strawberry Pretzel Dip
Week 5: Hot Cocoa Cheesecake Dip

This recipes are very simple in nature. They are designed to teach students how to use common kitchen tools, give them practice measuring ingredients, cleaning up as they go and confidence in themselves. The use of an oven or stove will not be required, however the use of an electric hand or stand mixer will be for most recipes. The students will not be able to get items mixed together well enough if they try to mix by hand.

Parents are expected to be present to assist with opening canned items and other such tasks that small hands might have a difficult time with.

Students are free to leave the classroom when their dish is completed so that they may enjoy their meal while it is fresh. If more time is needed by students than class allows, parents should be prepared to assist students in completing their dishes.

This is a 🟡 Beginner cooking class.

*Levels of Cooking Classes*

🟡 Beginner classes are for students with little to no experience in the kitchen. Class will focus on teaching and reinforcing the basics of measuring, different types of mixing, cooking of ground meat and chopping skills along with kitchen safety.

🟢 Beginner to Intermediate classes are for students with some experience assisting an adult in the kitchen. This means that the student has assisted with mixing and simple cutting and possibly assisted in cooking ground meat. Class will focus on teaching and reinforcing the basics of measuring, different types of mixing (beating, folding, well combined, etc), proper cooking of basic meats, slight multi-tasking, cutting and dicing skills along with kitchen safety.

🔵 Intermediate classes are for students with some experience in the kitchen, making simple dishes on their own (boxed macaroni & cheese, boxed cake mix, etc). Students should have experience mixing and some chopping. They should also have an understanding of what it means to cook and crumble meat. Class will focus on practicing mixing types (beating, folding, well combined, etc), cutting and dicing, proper cooking techniques, slight multi-tasking, and learning culinary terms along with kitchen safety.

🟠 Intermediate Plus classes are for students with fairly regular experience in the kitchen. Students should have experience making complete dishes without assistance, understand the meaning of culinary terms (fine dice, cooked through, fold, etc), capable of slight multi-tasking and be comfortable using basic kitchen appliances. Class will focus on practicing basic and more advanced cooking techniques & ingredients, cooking different types of meat to proper doneness, more advanced multi-tasking along with kitchen safety.

This class requires the minimum number of learners enrolled in order to run the class. I will email adults one week prior to class if we have not met the minimum number of learners as a heads up. This will give both myself and the learner's adults the opportunity to promote the class as best we can. If the minimum number of enrollments is not met three days prior to class time, we will work together to make arrangements to transfer learners to different sections of the class or full refunds will be provided. Having a wide margin of time between possible cancelation and class time provides time for additional arrangements to be made to fill that space in the learner's day with other fun classes or activities.