My techniques and methods come from the way my grandma and mom taught me. Learning to make amazing food starts with caring about those your feeding! I am teaching skill sets and always make the lessons easy to follow. I will teach in English, but I am a native Italian so I'll be able to teach you also Italian proper terminology! My style of teaching is friendly, informative and precise.
*First I use to clear the students what they will learn in a very friendly manner. *. I give them the recipe in written form so they can see all the ingredients and method of the recipe. They don’t have to write while learning. * My teaching method is very clear as I make my students to do everything themselves all the measurements of the ingredients,mixing,cooking with my guidance.
I am a hands on learner and I feel that I will be better to show than tell my teaching techniques. I am a Certified Pastry Chef, but I’m also expirenced in the art of savory cooking as well.
My teaching philosophy is simple: Education should be learner and learning-centered. My outlook on education stems from personal experience. I took my first tertiary course at Brevard Community College the summer before I entered the University of Central Florida. In terms of instructional vs.
My culinary methods come from my grandmother as well as learned some techniques from the celebrity head chef I worked alongside while working as a catering manager. My technique starts with love. Cleanliness is very important. The lessons are hands-on and easy to follow. You will learn a new recipe in each class.
My teaching method is very hands-on, and I can adapt lessons to be more or less technical based on the needs and level of each student. My background in food anthropology will allow me to share food history and French culture with my students, in addition to sharing family recipes and classic dishes of France's regions.
Going through Culinary School has exposed me to a wide range of cuisines and techniques that I look forward to passing along to anyone who is interested. Regardless if you want to become a chef, or just want to learn a little more about cooking, my classes will offer something for everyone of all skill levels.
With my teaching background, I believe a learner grasps the skill by hands on teaching which helps with experience, confidence, and memory. This teaching method is fun and much more effective and enjoyable than boring lecture style. This style of teaching gives the learner the opportunity to interact and ask questions.
I have been a social media food influencer and foodie for 2 years with over 5,000 followers on instagram. I was sponsored and my recipes featured by a major food brand on instagram with over 60 thousand followers. I can teach you how to cook delicious, affordable, tasty meals without going too out of your way.
My teaching method is always personalized to the client I work for at the time of the lesson. I am a optimistic, happy, smart, and all around fun person.
The base of my teaching depends on the pace and the expertise of the student. While teaching cooking online, I cook the food along when my student does, so he/she learns by observation as well as hands-on experience. I try to use as easy methods as possible.
Start out simple, then going on to move forward as long as the students can move forward. Small and easy to get the students into the movement.American and Cajun food are the two subjects I will teach.My lesson plans will be reconstructed for the age of students.
My teaching method is pretty simple, just have fun with it. The stress of not being perfect could cause anxiety and fears. I am a firm believer that the best way to absorb any information is to be able to enjoy the process.
I have a flexible way of teaching that can be modified to fit whoever and whatever I am teaching. Some people are more hands on with the learning process where others want to just watch and take their own extensive notes about the topic.
I am passionate about the power food and different cultures which brings people together and I am very excited to get to share that with you! I am originally Lithuanian, but lately living in the different countries as Italy, Brazil, Japan, France which inspired me even more to practicing home cooking.
Instructional Media and Communications is the title of my Master's degree as I have authored a reading and math program for Egypt. My teaching and experiences with students are long and many years of experience in accomplishing very difficult goals with students by using non-traditional methods. My philosophy is that I teach the student and not the material.
I approach each topic in detail and in terms of replacing foods that may be detrimental to our optimum health with foods that offer the same or a similar experience with healthier ingredients. I find it important to point out how some of the less healthy methods we commonly use may not be necessary.
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 approach cooking lessons by teaching the basic cooking methods. If you've ever watched professional chefs and thought - how the heck do they know how to make that without a recipe - it's all about knowledge.
I teach botanology,how to carve on fruits and vegetables and also chemical reactions of herbs and food. I teach people managment how to cook starting fro the basic steps to become a chef of your own. Also includes fixing menus pricing them out learning all about food cost.
Teaching methods are customizable at the request of the learner. By video, chat, email, phone,or in person.
I will take it easy and slow if it is your fist time cooking/baking. I would want you to have fun cooking/baking. I am a nice person I will not yell because yelling gets you nowhere.
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.
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