I make lessons plans for each individual class. Workshops are mini classes of one day, they are simplified and focus oriented to a a specific design or technique. Also offer Classes for basic baking and decorations, following intermediate classes and advanced.
My teaching method is to demonstrate how to properly fold, mix, whip, and knead step by step, depending on what treat you are desiring to make! When teaching others, they intend to believe that the reason their desserts don't come out as they wanted is because they skipped a step or maybe over baked the treat; That is not true! The key is to when you are mixing your ingredients and to know when...
i spent years working in restaurants and cafe's in central California. The last Cafe I worked at was named, Cafe Quackenbush that was previously located in Los Alamos, CA and run by the amazing Chef Jesper. Getting burnt out in the resturant business and seeking more education and perspective out of my life I decided to take a much needed break from the restaurant business.
My teaching method is to give my experience on what I know. I am going to give information about the topics of different pastries or baked goods. I am very flexible and have no problems with questions.
Simple is always better and easier to grasp. Cooking is better taught through a hands on approach. I teach at the student's home, in his/her own setting. We talk about the goal of the class (recipe, techniques involved, common errors), break it down into major components and start working.
Except to learn just the start up and basics of cake decorating, from buttercream to basic fondant wrap cakes, and simple decorations.
i am a simple country gal who loves food and sharing knowledge with anyone who wants to learn. my techniques and methods are simple, i will adapt to your learning style if you can adapt to my personality :) what makes me unique is that i am self and family taught, not degree taught.
My teaching methodology is based on few steps; - meet the person and its desires - explore the person possibilities - share suggestions - share recipes and teach about different cooking technologies
I graduated from Scottsdale Culinary Institute, an accredited Le Cordon Bleu school. I worked at Tante Louise (a premier French Restaurant) for my apprenticeship after Culinary School. I learned a lot from some of Denver's best chef's. Before leaving Tante Louise to explore new culinary adventures I had become the Pastry Chef.
I am a 24 year old chef with classical training at the Art Institute of Ohio- Cincinnati. I was one semester short of graduating, but a car accident left me without a way to travel to finish school. Bust rest assured, I am every bit as capable as any chef with a degree. I currently work as a lead chef at FLIK dining with previous work as a pastry chef at Horseshoe Casino (now known as Jack Casino).
Cooking since I was nine, at home and in Restaurants, Elliott's oyster house,Ruth's Chris,PFCHANGS, just to name a few, I teach traditional Mexican cooking classes at El Centro dela raza a nonprofit organize inSeattle,I prefer one-on-one classes with up to ten ppl.
I really enjoy teaching people who are passionate about baking and pastry - people who want to understand how things work and are willing to put in time and energy to learn. I like hands on classes where you can dive right in and then ask questions as we go along.
I have 2 years of lessons from a French chef. I prefer to create a meal with the student, and then we sit down to enjoy our creations! We begin with the basics, and we learn the simple elements to classic sauces before we ramp it up.
My teaching method is informing people about what they want to know. I know a lot of information about baking. I am really Educated about the topic. I have no problem with questions. Anything you want to know I’ll try to answer you. I am also really flexible.
I graduated from The Culinary Institute of America in Hyde Park, NY. I received my Associate's degree in Baking and Pastry Arts Management. I received my Bachelor's degree in Restaurant Management as a collaborative effort through Cornell University. In high school I took four years of German and I traveled to Germany.
I am an individual who has a great deal of experience with cooking and baking. In college, I studied Tourism and Hospitality Management. Throughout my lifetime, I have worked in various jobs that have involved using various cooking and baking techniques. I hope to teach students of all levels and skill sets.
I would ask the learner what he/she is interested to cook/bake For example:If my student tells me that he/she wants to learn how to bake a cake we will follow the following method: 1).We will be writing down all the ingredients needed to prepare the batter and to decorate the cake a class before. 2).Then we will step by step prepare the batter. 3).
I can teach using flow charts, PPT, real life examples, application based study. I am open to answer any doubts and ready to teach entry level students as well as professionals. Will also help in guiding students w.r.t study material, references etc.
Sharing recipe at the start of the class and full live demonstration from ingredient prep to cake prep. I'll provide a shopping list to help you find ingredients. Available 24/7 through email. The class is meant for beginners who want to set foot in the direction and never baked before.
Technical Training Specialist with Almarai Company , Al Kharj, Kingdom of Saudi Arabia.
I believe in proving knowledge and conducting practicals in order to teach something. One on one interaction is the key to learn anything.
My workshops and courses are designed to combine rigor, entertainment, good mood and above all conviviality. My classes are exclusively at home. I go to my student. 3 options: group classes organized around a workshop I supervise but which is run by the group, and individual courses à la carte and a program of support to candidates preparing a CAP pastry or bakery.
My teaching methods are one-on-one and easy to understand. Students have free will to whip up their own creativity into decorating cakes. These classes are open to all, you do not require a certain level of education to attend. A typical class would be in an extremely relaxed environment where you can get creative with shapes, colors and moulds to make your perfect cake.
Courses vary from 1 to 3 days in duration along with attractive packages also for those who are starting a married life. Students get detailed recipes, which are easy to understand and quick to prepare. All the courses are conducted with individual attention to every student. I ensures a detailed demonstration and thorough understanding.
My teaching methodology is based on theory and practical. I believe practicing cooking is the most essential part and knowing a basic about the same gives you a shine.
in our Crash Courses, we got over the science behind why Cannabis affects the body, how the process is done in creations of Edibles, how to make Infused Butter and Infused Oil, how to properly dose the Infused Ingredients and what kind of recipes can be made with those ingredients.
Five star baker from renowned bakery in Toronto giving classes to all levels Five star baker from renowned bakery in Toronto giving classes to all levels Five star baker from renowned bakery in Toronto giving classes to all levels Five star baker from renowned bakery in Toronto giving classes to all levels
My Teaching method is simple & it changes according to the type of students Learning method is simple Practice class for all those interested in learning how to make chocolates Workshops will be held at my place or else need a group of 5-6 students to conduct it at someone else’s place
teaching method is having fun, cooking safely and make sure it taste amazing! teach you how to cook so then you can make it at home for family, friends or yourself at home! winter dishes, summer and lots more! yay!
I make all my classes very practical, easy to follow & fun to take part in. I will teach you how to create delicious, healthy meals that are simple to make, from every day ingredients.
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