I am a very patient and calm person who's methodology involves breaking down the aspects of cooking one step at a time. I do this through written communication and visual pictures. I have given lessons to friends, family and colleagues that I have worked with.
In person, I teach cooking on saturday and sunday. All students are individual and everyone learns in their own unique way. I use multiple methods of teaching to reach students, so that no one is left behind. I am passionate about cooking.
I like to cater specifically to the needs/desires of the client or student. I teach to beginners and intermediate levels. I prefer one on one or small group settings, as I find them the most efficient environments to learn. I will also do research into any interests that are not part of my skill set.
I teach based on what a person is having trouble in. I like to explain why certain things are cooked the way they are. I discuss terms and give solutions to any problems people might run into during a lesson.
Baking is all about the science. It's all about those little tips and tricks that ensure even rise, moist texture, delicious flavor, and flawless frosting, every time.
My teaching method is discussion and demonstration. I base my classes on Lectures, tutorial and communication between a teacher and students. Very open and friendly teacher and love to bring on the table what students wants to learn and achieve for their knowledge.
My name is Lisa Torkildsen, and I have been a professional restaurant Chef for 15 years. I have cooked in all types of restaurants, but my biggest background is French cuisine. I can teach individuals how to cook the French mother sauces and techniques to make dishes you can make at home, and dishes you may already make more delicious.
i am leading by example if i can do it you can do it i love to adapt myself and how i teach to the people i work with if you don't understand one way trust me i will found an another one to be sure you understand
I went to Culinary School, And I have also cooked at multiple restaurants. The First thing I will teach you in my lessons, are the correct safety and health procedures, such as correct temperatures the correct way to use a Knife and the Types of Cuts there are. And all other things that deal with cooking and the food industry.
My name is Amy. I grew up in Lake Andes SD. I am Native American and i would like to share my recipes I grew up experiencing some of the dishes are, Wojapi(chockcherry pudding), frybread, dried corn soup,ect.
My teaching methodology incorporates a variety of teching methods, both classical and innovative. However, it mostly evolves around student's learning style. It also heavily relies on discissions and student's active participation. In addition, I always set a list of study objectives and work with student until all of them achieved.
my working method is only with skype. I can do individual or group lessons. You make an appointment, I propose the recipe and I say the necessary ingredients.
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.
I have a degree in Family and Consumer Sciences (Formerly Home Economics) with a desire to teach food and nutrition or food science. I also am dual certified as in culinary arts as well as baking. I am passionate about food as well as teaching.
Teach everyone with patience and respect. Knowing that not everyone learns in the same way. Stopping if there is a block at anytime in understanding by anyone to get in clarified in order to have everyone on the same page. One block can mean not learning anything..
Hands on is my preferred method of teaching. I have taught in multiple styles, but I have had the most success with hands on and lecture teaching styles.
My teaching method is based on my years of experience i have as a cook and my 4 year culinary degree
I would love to work with you to help you figure out the best options for your living your best plant based life!
My name is Ashleigh I am 20 years old from a little small town with a small family where we love to eat.
I'm here to share my experience as an immigrant , how you can go straight with your new environment, using your simple language as a abase that you can build on, and to those who are looking for Arabic as a foreign language you are in the right place with a right person , you benefit from my teaching experience of Arabic language that i gain from my country as i did that in Syria and Sudan- so...
I have experience teaching in Adult School . I have taught ESL 1 and ESL 2 for the following Adult School Districts: El Rancho , Bassett, and Los Angeles Unified School District. I have a BS. degree in Spanish. I have taught at the Elementary School level for over 111 years.
I have a Culinary Degree plus forty years in the food service industry. From Las Vegas to Disney World and from Antarctica to Alaska I have ran some of the nicest Dinner Houses and fed scientists and fishermen. In a few short lessons I will teach you how to cook for two or twenty using wholesome ingredients and basic recipes.
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.
My teaching method is to have fun with what you’re learning. You can’t take it too seriously or else you’ll end up hating it.
I teach using many methods, hands on, recipes, visual and cerebral. Everyone learns at different paces and using different methods. I appreciate that all methods have value.
My teaching method is catered to the learner, but muscle memory and visual learning plays a large part in the lessons I teach.
My method of teaching has a variety of styles like a facilitator that allows more creativity. I am also am a lecturer and demonstrator. These two methods allow me to go more into a creative teacher.
At the age of 15 I began my baking journey, I started in a high school technical program learning about the culinary industry as a whole. From there I ventured to The Culinary Institute of America where I earned my BA in baking and pastry arts management.
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