I am at ease and explain with eaxamples and by showing
I have over 30 years experience as a professional cook in most subjects, so we'll be able to have a lesson together on your favourite. I'll give you recipe suggestions for you to choose from. Also, freelance food styling for photography and tv has been a big part of my work and here's something else we can do. To be a food stylist you need to be able to cook anything.
My teaching method is by showing you what to do and how to cook or bake the item you require. I can organise a video chat to help guide you through, or even come to your home or welcome to come to mine.
First class: - Food handling safety - Basic terms and cuts: methods of cooking - Ratatouille - Consomme - Tempura - Mango Chutney - Pea soup with bacon --------------------------------------------------------------- Other Classes Techniques + recipes - Pasta with Bechamel sauce and prawns - Eggs: Poached eggs with Hollandaise sauce/ Tamagoyaki - Ceviche - Karaage (deboning a...
I love teaching! I can assess your skill level before commencement to tailor the classes for your benefit. I am passionate about pastry and love to share my knowledge. I am able to travel to you for classes if preferred. I offer a fun filled no stress environment with lots of practical applications and hands on opportunities.
My method of teaching is based on practice and patience I teach you the technique you put love my students are beginners my students are beginners all kinds of people who are interested in learning about culture and cooking and try delicious food.
I acquired a Certificate IV in TAE as well as Certificate IV in Commercial Cookery from TAFE Queensland. and Certificate III patisseries I was working as a commercial cookery trainer since from February 2010 at Spencer College in Brisbane .
I'll be more than happy to join you in your house and cook with you. I can tell you stories and talk to you about my memories about my childhood and my grandmother, all this while I'll help you to cook.
I would like to have a lecture first, group discussion, importance of identifying occasions and the target population. Brain storming about how to blend the taste in a dish. assignments to create a recipe. Practical cooking demonstration, techniques and presentations.
My teaching methods is mostly get my students involved in the practical session rather just explain how to do it and i manage to teach simply and easy way to make it a success with available resource.
Every student are different from one another. Some are more visual and some are more theoretical. When it comes to cooking, I would ask my students to cook from their heart rather than what they've learned and from there we will move forward.
Hands on. I show every step first, you follow. It will be fun (and potentially messy!) And we get to talk about the why, when, and how as we go. Consistent beautiful loaves come from knowing how to adapt to the variables.
I have train many young Australian over year with down to basic then more enjoyable recipes for any one to reproduce at home. class start with short intro then description of what recipe or menu to be prepare the action apron on.
I base my classes on fun and practical experience in the kitchen. I take the time to go over food choices and individual dietary needs. Lessons will be focused around creating meals while learning new skills in the kitchen and then of cause eating what you have made.
I have always loved baking and cooking from a young age . I like to make the class fun and let the student explore their passions, I am a true believer that education should be fun to be memorable. Cooking should be healthy and fun.
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!
My teaching method is hands on, we only retain 7 percent of what is told to us, so i prefer students to DO in order to retain their knowledge. My lessons are useful for anyone looking for basic easy frugal vegan meals and learn basic substitutions in plant based cooking.
My teaching methodology starts with an introduction to the ingredients of every kitchen type followed by classes of how to prepare each dish and the best cooking procedures.
I teach you like you are part of my family, i am gearing my lessons towards people who want to learn how to make everyday family baking and are willing to follow recipes and be able to adapt them to your needs
I base my methods on adapting what is required with students capabilities As you get out what you put in we can prove & improve our abilities in ways never realised.
I offer classes on - Baking - Boiling - Braising - Broiling - Frying - Decorating - Knife Skills - Deep Fat Frying - Shallow Frying - Dry Frying - Grilling - poaching - Roasting - Streaming - Stewing
My teaching method will largely be based on the level of experience of my students. I can teach the basics of foolproof baking and piping to beginners or more advanced techniques such as making tiered fondant cakes.
My teaching method is to involve the students in a discussion about the subject we are studying and to impart my experiences. I am passionate about food and work safety and the processes that make these possible.
I am a 26 years old French woman passionate about French culture. I love French food. We will pick the ingredient together. After that, we will prepare the meal. I can provide you with a list of French meals and pastry and you can pick one from it.
I prefer to give advise while watching you bake. Therefore I can tell the right consistency while you learn.
I am a very visual person, so i apply this into My teaching, meaning method is very hands on. I like to show my students how to do something and have them follow along so that they can achieve the same result.
they will be totally personalized classes, where each student will learn the recipes, all the cooking methods, temperatures and correct methods
my teaching method is kindness and openness, I want To share my knowledge of cooking and living a healthy lifestyle so people can be educated on the importance of the food we consume.
The base of my methodology is my positive attitude . It means I love freedom and I learnt from my dog is important to highlight the things students are doing well. Also I pay attention to give useful tips and to be sure they will be able to make the recipe by themselves when they will be alone and they want to cook for some friends.
The true potential of cooking isn't in memorization of recipes, but a journey in finding one's personal cooking style; everyone has a different background of cooking knowledge from home cook to professional. I would like to help you reach your personal goals as well as show tangible signs of improvement in your overall abilities.
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