Classics of Cooking & Baking


 

Contact:
Carla Peluso

chefclasswithcarla@gmail.com
on Facebook: With Chef Carla 
on Instagram: @withchefcarla


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


Course Pre-Requisites:

  • 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:

There will be quarters devoted to cooking, as well as baking.

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


Specifc skills to be taught will accompany each activity.

These include skills such as an introduction to different cheeses, marinades, oils, fats, herbs,
and spices; safe food handling, use of yeast in doughs, introduction to grilling, how to build
a sauce, pastry creation and fillings, mixing and incorporating techniques, techniques for
baking and frying, basic cake decorating, etc.



 

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:

  • Homemade Mac N Cheese with White Sauce

  • Burgers

  • Garlic Roasted Potatoes & Roasted Asparagus

  • Tuscan Lemon Chicken

  • Homemade Pizza

  • Tacos & Cilantro Rice

  • Thanksgiving Prep~ Mashed Potatoes & Sweet Potato Casserole

  • Shepherd's Pie

  • Chocolate Chip & Sugar Cookies

  • French Madeleines

  • Simple French Crepes

  • Raspberry Pinwheel Pastry

  • Chocolate Scones

  • Easter Prep~ Deviled Eggs & Sweet Easter bread

  • Baked Frosted Doughnuts

  • Classic Yellow Cake​
     

 

Course Homework Requirements:

  • Students will complete dishes/meals during class time.

  • Homework will be copying recipes onto a recipe card and placing in their folder or binder.
    This should be completed during extra class time (if there is any) or brought back to class
    each week.

  • Each quarter the students will need to create one meal or treat we have
    made in class and send me a video and/or picture of them making it,
    as well as another photo of the finished product.
     



Grading:

Grades are based on:

  • personal conduct and proper safety while using equipment

  • 50%  participation

  • 25%  homework

  • 25%  quarterly projects
     

 

 

Specific Requirements:

  • Closed-toe shoes must be worn for safety.

  • Hair that hits below ears must be pulled back for class or a hat must be worn.

     


Course Supplies:

  • white or black thin binder or folder

  • 5x7 clear recipe pages, 3-hole punched

    (These will create a recipe book.)  Example found here.

  • medium sized food container for taking home samples of creations

  • cutting board (10x7-inch or similar size)

  • measuring spoon set

  • measuring cup set

  • vegetable peeler

  • optional: personal apron & Chef knife
    (The tutor will have these available for weekly use, if the student prefers.
    Chef knives will need to stay at West Harpeth and will be brought out for class time.
    They will be returned to the students at the end of the year.)

  • Ingredients, spices, recipe cards, & large tools are covered by the tutor and lab fee.

  • It is suggested to keep supplies in an appropriately sized bag and/or storage container
    for easy transporting to/from class weekly.

 

 

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