Cooking Classes for Middle and High School Age
As our students skills expand, we focus on “why” foods are prepared the way they are, what history may exist behind the food or method of cooking and begin creating associations to which the children may relate. Delving into the science of cooking, we teach why food reacts the way it does it different situations and what the best approach is to obtaining the desired results.
While continuing to stress kitchen safety and healthy choices, we will challenge math skills by measurement (weight and volume), reading and understanding directions. Basic chemistry and biology of food reaction will begin to be introduced, such as what makes bread rise or why we choose different temperatures for different foods or methods of cooking.
Many opportunities for experimentation are offered at this level. Children are encouraged to experience different flavor and texture combinations and put their own spin on recipes. Advanced cutting (including knives suitable for purpose). Some kitchen tools we will use are the electric mixer, safety can opener, thermometer, measuring and cutting devices.
While continuing to stress kitchen safety and healthy choices, we will challenge math skills by measurement (weight and volume), reading and understanding directions. Basic chemistry and biology of food reaction will begin to be introduced, such as what makes bread rise or why we choose different temperatures for different foods or methods of cooking.
Many opportunities for experimentation are offered at this level. Children are encouraged to experience different flavor and texture combinations and put their own spin on recipes. Advanced cutting (including knives suitable for purpose). Some kitchen tools we will use are the electric mixer, safety can opener, thermometer, measuring and cutting devices.
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