My teaching method works by sharing and learning about the student first. I can adapt compare to the level required. I can start with the bases of cooking and go higher to make more complicated recipes. I like to teach and I'm patient to try again and again if necessary.
Planning is very important. Everything must be ready to go and clearly set out. In my personal cooking classes you learn how to cook delightful, delicious food in the kitchen. My teaching method works around the student/students and how each individual needs to be taught. Patients and a lot of hands on work is very important.
My basic teaching methodology is teaching as much as possible sharing my experience and knowledge and creating new dishes from around the world , have a healthy and safe environment. From basic methods of cooking to advanced culinary skill of cooking.
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 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.
Hands-on cooking class using organic fresh local products.
I have taught students and qualified cooks and chefs from High school students to compete in the Gold coast show who received a silver medal to teaching Asian cooks the correct method in Asian cookery and also working out work plans for large brigades. I try to teach with the method of keeping things as simple as possible until the students have proved they can move to the next level.
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.
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.
My Teaching methods are mainly from my past and present experiences.
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.
Methodology for cooking is enjoy whatever you are cooking either veg or Non-veg, As every people love healthy cooking so don't use to much oil because its myth that oil can make food testy, if you are cooking in less oil & spices but in proper manner that is important.
I strongly feel that instruction works most effectively when goals and needs are strongly outlined. Every individual is different and as such I will construct teaching around the needs and aspirations of the individual. Above all learning should be fun and not too rigid. I am very patient and absolutely love what I do.
in our Crash Courses, we got over the science behind why Cannabis affects the body, how the process is done in creations of Edibles, how to make Infused Butter and Infused Oil, how to properly dose the Infused Ingredients and what kind of recipes can be made with those ingredients.
Hello everyone, come and cook with me, you can learn to cut, decorate, cook the ingredient al dente.
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.
The important thing is to go at your own pace and start small to see bigger. That's my motto ! I will teach you the basics (hygiene, cutting ..
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 via general things and by power point presentation based on my experience and by my expertise ,i would also like to put videos of different cooking as that will put more effect than the theory part.
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.
Hello, Holder of a BTS Cuisine option Tableware obtained at the Ferrandi hotel school and having references in Michelin starred restaurants of Alain DUCASSE, I offer private lessons, individual or collective, home cooking. Course for beginner, passionate, confirmed (Quote tailored to your expectations) My rates are 30euros / hour.
I present the history of things , then present techniques and explain carefully and deeply the reasons , then I introduce the practice, also show variations of the same dish as well as consecuences so the student is really prepare
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.
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.
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