Free Download Just Desserts Beginner to Intermediate Chefs Cooking Class
Published 3/2024
Created by Kristy Stille
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz, 2 Ch
Genre: eLearning | Language: English | Duration: 6 Lectures ( 1h 23m ) | Size: 1.75 GB
Have fun learning five dessert recipes in this cooking and baking class for beginner to intermediate young chefs.
What you'll learn:
Beginner to Intermediate chefs will learn how to create five delicious dessert recipes.
This course is geared towards those under the age of 18, however can be used by those of any age to learn cooking tools and techniques.
Students will practice measuring ingredients using the correct tools and process for measurement.
Students will understand cooking and baking best practices.
Requirements:
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.
Description:
In this class, video presentations will be provided detailing by way of example (I will be creating the recipe while teaching it) how to create five dessert recipes. A list of necessary ingredients and tools will be provided for ease of prep. Complete written recipes will also be provided.Students are encouraged to pause & rewind the video as often as needed to keep themselves safe and to complete the meal successfully. 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 safety and kitchen tips as I use them in the cooking process.Lesson 1: Baked PeachesLesson 2: Quick Homemade BrowniesLesson 3: Lemon Layer PieLesson 4: Banana MuffinsLesson 5: Fruity Pebble CookiesThis is a Beginner to Intermediate cooking class. Level 2*Levels of Cooking Classes*Level 1: 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.Level 2: 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.Level 3: 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.Level 4: 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.
Who this course is for:
Beginner to Intermediate young chefs (under the age of 18).
Adults looking to learn by gaining experience in the kitchen making sweets for the whole family.
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