未來廚師極限烹飪營（4 天/週）
學生將學習寶貴的烹飪技巧，並在有趣和輕鬆的學習環境中建立信心。家人可以享受成品。
Amy Hough M.Ed.
平均評分：
4.8
評論數量：(192)
包含什麼
4 現場會議
3 小時 40 分鐘 上課時間評估
Students will be assessed through the production of their foods.我們無法翻譯此文，請刷新頁面並再試一次。
課堂經歷
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.
學習目標
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.
其他詳情
父母的引導和規範
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.
供應清單
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.
外部資源
學習者無需使用標準 Outschool 工具以外的任何應用程式或網站。
已加入 April, 2020
4.8
192評論
教師專業知識和證書
路易斯安那州 教學證書 在 小學教育
碩士 在 教育 從 Northwestern State University
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. 評論
現場團體小班課程
US$80
用於 4 課程每週4次，共 1 週
55 分鐘
有195 位學習者完成此課程
即時視訊會議
年齡: 7-12
2-5 每班學員人數
