Introduction to Cooking & Baking

Mandy Reutter
[email protected]

Course Time:

  • This course is offered on Tuesdays.
  • Cooking A & B are identical courses offered in two different periods.

Course Prerequisites:

  • While this course is open to all students, it can also count as a credit for high school students.
    (Subject to your umbrella requirements.)

Course Text:
  • none required

Course Description:

Topics covered include:
  • Safe Food Handling
  • Cooking Techniques
  • Baking Confidence
  • Use of Different Tools
  • Knife Skills
  • Exploring Spices
  • Understanding of Leavening Agents
  • Reading Recipes
  • Building Ingredient Lists
  • Constructing a Balanced Meal
  • Experiencing Cuisine from Different Countries

Course Class Time:
  • Introduction to the recipe and ingredients will be the first 5-10 minutes of class, depending on the complexity of the dish.
  • Next will be explanation and demonstration of new skills.
  • The majority of the class will be students practicing new skills and getting comfortable with the ingredients.  
Examples of meals/foods made in class may include:
  • TBD

Course Homework Requirements:
  • TBD

Grades are based on:
  • personal conduct and proper safety while using equipment
  • 50%  participation
  • 25%  homework
  • 25%  quarterly projects  

Specific Requirements:

  • Closed-toe shoes are encouraged.

Course Supplies:

  • For home use:
    • kitchen scale (Please purchase this model.)
    • complete set of measuring cups
    • complete set of measuring spoons
    • 1/2" binder
    • page protectors

  • To keep at tutorial and be returned at the end of the year:
    • 5" or 7" Santoku knife (this or similar)
    • 3.5" paring knife (this or similar)
    • cutting boards (these or similar)