Cooking 101

Cooking 101
Course Cost: $150

Ages: Age 10* – Adult
*Should have some degree of comfort in the kitchen, be capable of handling knives, using stove and oven, etc. Please reach out with any questions or if you’d like to know more about whether this class is for you. Email: cookwiseworkshops@gmail.com Phone: 727-307-0068

Payment via PayPal or Venmo: 4jenstweart@gmail.com

This cooking course will bring students along as they journey to becoming proficient at home chefs.

This is a 12-week course introducing the basics of cooking skills and culinary arts. We
will start with basic food safety information, work on knife skills, make lots of food, and
have lots of fun!

I bring a lot of experience to the table (lol). I am a homeschool mom and chef with 16 years in the restaurant business, 10 years as a food stylist, and 5 years as a culinary instructor. One of my favorite things to do is talk about making and eating food.

You will receive a 100+ page course book with 28 recipes! This is a treasure trove of tips I’ve compiled over the years and want to share to make you successful in all of your cooking endeavors, not just what we will make in this class.

All modules have grocery lists written for them with a general food cost analysis. You will have ample time to procure groceries and prepare for each class. All the food items are easily obtainable and economical. With proper preparation cooking can be easy, affordable, reproducible, and fun!

This class will operate like a mini cooking school with an introduction to basic cooking techniques. Here is the outline of what will cover over the 12 weeks:

WK 1: BEFORE YOU BEGIN

Kitchen Measurement & Conversion Chart
Keep Food Safe Safety Basics
Safe Temperature Guide
Safe & Effective Cleaning Products
Dream Pantry List
Essential Tools List
Mise en Place
Cooking Station Set-up
What You Need for This Class
Before You Come to Class
Pre-Class Checklist
Prep Sheet

WK 2: KNIFE SKILLS

Knife Safety Information
Specialty Cutting Tools
Knife Styles & Differences
Choosing A Knife
Knife Cut Guide
Basic Knife Cuts
Oil Cooking Guide
Basic Ingredients for all Vegetable Stocks

RECIPES:
Vegetable Stock
Chicken Stock
Pico De Gallo
Mire Poix

WK 3: SOUPS AND SAUCES

How to Make Most Vegetable Soups
Soup Garnishes
Salad Greens
Salad Dressing Options

RECIPES:
Corn Chowder
Lemon Honey Vinaigrette

WK 4: BLANCHING, BOILING, AND POACHING

Pasta Purchasing and Cooking Tips
How to Poach an Egg in 5 Easy Steps
Water Temperature Cooking Guide
Chinese Method of Gauging Water Temperature with a Thermometer

RECIPES:
Sausage Ragu
Kale & Sausage Ragu Pasta w/Poached Egg

WK 5: BRAISING & REDUCING

Reducing Liquids for Flavor
Braising

RECIPES:
Chicken Piccatta
Balsamic Glaze Reduction
Caprese Salad

WK 6: ROASTING

Roasting Temperature Guide
Build A Sheet Pan Meal Tip Sheet
Building Flavor Tip Sheet

RECIPES:
Sheet Pan Buddha Bowls w/
Turmeric Tahini Dressing

WK 7: STEAMING

Steaming Equipment Guide

RECIPES:
Ginger Soy Dipping Sauce
Steamed Edamame Pods w/ Garlic & Chilis
Gyoza

WK 8: GRILLING & BROILING

Indian Pantry

RECIPES:
Ghee
Aloo Gobi
Naan

WK 9: FRYING

Essential Safety Tips for Frying
Cooking Oil Guide

RECIPES:
Chicken Tenders
Homemade Donuts
Dipping Sauce

WK 10: INTRO TO BAKING

Measuring Accurately for Baking
Baking Equipment and Tool Guide

RECIPES:
Triple Ginger Cookies
Berry Muffins

WK 11: DESSERT SAUCES

Building a Great Dessert

RECIPES:
Crème Anglaise
Chocolate Syrup

WK 12: STUDENT SHOWCASE

Students will use techniques learned in class to create their own dish and share video/photos with the class
Students are invited to share their best experiences, favorite recipes, and ideas for future classes or pop-ups

GLOSSARY

Basic Cooking Techniques Glossary
Shopping List Template