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School Year 2019-20
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Prof. Fee: $0
Homework: yes
Hours/Week: 1
Max/Min Students: 8/6
Grade Range: 4-8** This is a full year course with expectations that students will continue for the entire year.**
We will focus on casseroles for fall semester and appetizers and desserts for spring. A culinary casserole, appetizer, and sweet treat adventure!
For fall semester, students will put together a casserole for their family. The baking will be done at home. Casseroles will feed 4 to 6 people.
Appetizers and sweets will be fun creations to share. Some will require baking and others will be ready to eat.
The class will also cover kitchen safety and sanitation, proper food handling, proper use and cleaning of appliances, and knife skills. Teacher will supply some additional bulk ingredients.
Expectations:
Students will need to be prepared for class and work quickly so our make ahead casserole is ready by the end of class and the kitchen tidied up. Students will be responsible to pickup their casserole in the kitchen at the end of the day.
Occasionally the kitchen will not be available for our class and we will not be able to make a casserole that day but will do some fun learning.
Prerequisites: No cooking experience required.
Workload:
Shopping and gathering needed ingredients. Some food preparations will need to be done as homework in advance of class.
Student Provides: 9x13 Casserole pan and lid (non-glass) with insulated travel carry bag, (If you want to make a double batch you will need the next size bigger than a 9x13 pan) apron, kitchen towel, large plastic bowl, stirring spoon, sharp knife, wisk, cutting board.
** Students will also be responsible for purchasing and bringing in necessary ingredients for the recipes which will be provided the week before.
** This ID is assigned to classes not on the current class schedule. The codes and descriptions are available then to revive to offer again. **
Details:Class meets on Monday from 10:00 PM to 10:55 PM