I based my teaching method on Outcome Base Education where all of the topics or subjects to be discussed has goals to meet at the end of each sessions. In cooking classes, I will discuss the background of the topic that may include it's history, methods, application, preparation and presentation. At the end of each sessions, students must fully understand the subject by individual assessment.
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 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.
My teaching method is a hands on approach, a very visual experience. Students gain knowledge and experience in the culinary art of basic cooking skills to advanced preparation and service.
My teaching methods are relaxed and fun. I like to keep food as accessible and enjoyable as possible so no previous education or experience is required. Classes can focus on a specific dish or skill set, depending on your preference or needs. Let me know what it is you're looking to learn and we can create a class that works for you.
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.
My approach to work is simple: few elements but good, quality and well-matched; there is no better satisfaction than that of creating a simple, tasty and effective dish using few raw materials and quality. there is therefore a need for a path that introduces the taster to understand and recognize the products and their quality, and then how to combine them.
My teaching methods are through description, explanation and demonstration. I focus heavily on proper knife/tool handling techniques to begin with, in order to avoid injury. I move onto methods and effects of various types of cooking as well as food preparation and execution.
My cooking method is what your taste is, my methods are simple and easy to use I teach with each and every details needed and will give a brief information regarding nutrition management as well.
One to one or group cooking lessons. To all ages and ranges of ability. Learn simple cooking skills and easy meals or focus on a specific area or discipline. In house hospitality training or management consultancy. Interactive training sessions around catering management and controlling costs and profits.
We will go from discussing dietary requirements, writing the menu (in French of course!), sourcing the best ingredients, preparations, cooking techniques, time tables from starter to dessert. We can even choose the best wines to suit the dish. Easy to follow techniques on presentation.
My teaching method is Practical oriented. These class is for anyone who is interested in cooking. Young girls and house wives can take advantage of this opportunity and learn the art of cooking quick, tasty, hygienic and nutritious dishes with ex[ertise.
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.
Hello, My name is Xavier, 21 years, and I arrived as a young man Aupair in Saint-Martin de Belleville. I followed a comprehensive Cooking training in the best school in Belgium. Being afflicted with Celiac disease (free gluten-No more contagious) I became more interested in the gluten-free cooking and have some experience.
My teaching method is very much tailored to the person/group I am teaching. I have a relaxed and professional approach working to leave you feeling more equipped to tackle culinary delights.
Relaxed and fun .. We should enjoy what we are doing while learning . We would look at recipes and then practise the dish the following day , giving you the time to get the ingredients .. through live meetings we can cook together any where in the world ..
I'm a Chef who is indulged in cooking and has listed variations to discuss about. In our sessions we will be enjoying ourselves it is a two way communication and sharing of knowledge. We will not only learn to cook and bake but we will learn about every minute detail also about our cooking, plating and service too.
I am a French Chef with over twenty years of experience. I can meet my students in person or via Skype. I am very knowledgeable and make my lessons fun so you can learn a lot while having a good time.
My teaching method is whatever you would like it to be. I work one on one with my students at a pace that is not discouraging to my students.
The transmission of knowledge is one of the golden rules of the French culinary tradition. I like to share what I learned from great chefs. The purpose of a class is to give you the tools to reproduce the menus together, to learn new simple and effective techniques and to transform inexpensive and delicious products.
Being a pastry cook by profession, I am adept at teaching pastry simple or more complex according to the choice of the student. Playful and in a good mood for a better transmission of techniques and other knowledge. Suitable for any level.
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
Graduated in Course of Technology in the University Center Gastronomy Unicesumar (2008). Specializing in Gastronomic and Hotel Management (SENAC / MG).
I believe in focusing on fundamentals, but beyond that I'm pretty flexible. If you have specific dishes you want to learn, we can go from there. In a typical class, we'd go through a recipe or two (depending on how much time we have). I'll explain why the recipe works, and we'll make it together - with a focus on proper knife skills and technique.
Experienced French teacher gives French cooking class. Learning the language and culture of French gastronomy. The course is intended for foreigners wishing to know more about French culture and gastronomy, but also people who want to know more about traditional dishes. Classes take place live and online via Skype. During class, the use of a digital tablet may suffice.
An accomplished Chef Lecturer with a wealth of experience in many different styles of cooking. The lessons can be tailored to your knowledge and skills so anything from beginner to advanced. Lessons can be both practical or theoretical. An active learning approach to cooking learn by doing under guidance.
100% practical classes of food from a basic level to regularization for students of the race. Always cooking and learning the correct techniques for each recipe and different types of international cuisine, including classic cuisine to fusion cuisine and molecular deconstruction.
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.
For all who want to learn more about pastry and gastronomy, professional or amateur. You know the recipes from masterchef? You can learn much more than that. No classes style Ana Maria, but something dynamic to show that you can have mastery of great cooking techniques.
My teaching methods are very personalized and tailored to each individual or even group. I like to spend some time assessing and learning about my students and develop an action plan that will best make use of our time and help each student achieve their academic or personal goals.
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