NGHE Enrolling ChefMaster! Classes

New Culinary Arts Classes Beginning August 15, 2016!

Two Levels: ChefMaster! and ChefMaster! Jr. Classes Now Enrolling

CHEFMASTER!

Instructor: Lara Storm, R.D., Chef
Class Time: (2-Hours) Mondays, 12:30-2:30 PM
Recommended Grades: 6th Grade & Up
Class Limit: 12 students
Price: $250 Tuition/$150 Supply Fee
Course Length: 14 Weeks

Objectives:
  • build basic culinary skills
  • understand the science of food preparation
  • identify and prevent food-borne illness through proper safety and sanitation procedures
  • understand how food consumed on a daily basis fits into a wellness centered lifestyle

Objectives measurements:
At the end of the 14-week class, students will be able to:

  • Use proper knife techniques
  • Identify and produce the following cuts: chiffonade, julienne, brunioise, batonnet
  • State safe end temperatures for food items
  • Identify and implement proper safety and sanitation procedures
  • Define proteins, carbohydrates, fats
  • Read a food label
  • Calculate their daily nutrient needs/limits : kilocalories, fat grams, carbohydrate grams, protein grams

Subjective:
Enjoy the creative process of food preparation from a raw to a finished product

Subjective measurements:
Student enjoyment level will be assessed on smiles, enthusiastic involvement,
and laughter!

Class structure:
5 minutes - prepare to cook (clean hands, hair back, aprons on, etc.)
10 minutes - review the class objectives and procedures
65 minutes - food preparation
30 minutes - food cooking, clean-up
10 minutes - review of class objectives

Weeks 1 & 2 "Knife Skills/Cuts"
Week 1
Skill: Knife cuts: chiffonade, julienne, brunioise, batonnet
Foundation teaching: the basic vinaigrette
Science: emulsification
Menu item: chopped salad

Week 2
Skill: Knife cuts - chiffonade, julienne, brunioise, batonnet
Foundation teaching: preparing a stock
Food safety: proper cooling of prepared foods to prevent bacteria growth
Menu item: vegetable soup

Weeks 3, 4, 5 "Baking Science"
Week 3
Skill: kneading bread
Foundation teaching: working with yeast
Science: maillard reaction, yeast
Menu item: whole grain bread

Week 4
Skill: cake baking
Foundation teaching: preparing a basic ganache
Science: the effect of eggs in providing structure in cakes
Menu item: Valentine’s Day flourless chocolate cake

Week 5
Skill: utilizing dry heat to cook foods
Foundation teaching: how to balance flavor
Science: the 5 tastes: sweet, salty, sour, bitter, umami
Menu item: pan Asian stir fry

Weeks 6 & 7 "Proteins"
Week 6 - Meat Sources of Proteins
Skill: meat fabrication
Foundation teaching: dry heat cooking
Food safety: proper temperatures for cooking proteins
Menu item: rosemary chicken

Week 7 - Vegetarian Sources of Proteins
Skill: meal preparation
Foundation teaching: global cuisines
Health/Wellness: eating a healthy and complete vegetarian meal
Menu item: southwestern black bean and vegetable enchiladas

Weeks 8 & 9 "The Mother Sauces"
Week 8
Skill: preparing a roux
Foundation teaching: preparing a béchamel
Menu item: mac & cheese

Week 9
Skill: seeding tomatoes
Foundation teaching: preparing a basic tomato sauce
Menu item: pasta marinara

Weeks 10 & 11 "Diet and Wellness"
Week 10 - The Rainbow Connection
Skill: roasting vegetables
Foundation teaching: how a colorful diet may prevent disease
Health: understanding antioxidants
Menu item: roasted vegetable rainbow pizza

Week 11 - Fats, Fibers, Carbs, & Proteins
Skill: menu ingredient identification
Foundation teaching: nutrition in the kitchen
Health: calculating calorie, fat, carbohydrate, and protein needs
Menu item: a balanced sandwich

Weeks 12 & 13 "Putting Our Skills to the Fire":
Skill: menu development, understanding food budgeting
Foundation teaching: recipe creation, prep list and planning
Math: calculating menu quantities needed for a set number of guests
Menu item: students will spend this class period on menu creation for the "Parent Appreciation Dinner" on Week 14

Week 14 (Last Class and "Parent Appreciation Dinner"!)

Skill: proper meal service
Foundation teaching: buffet presentation
Menu item: to be determined by the students

Important Disclaimer: Our chef says that if you work with knives and heat, there is a good chance that you can get cut or burned. While every effort will be made to provide a safe environment with proper instruction and supervision, your student may cut or burn themselves in the kitchen. North Georgia Homeschool Enrichment [NGHE] and North Lanier Baptist Church [NLBC] and all related employees are not liable for these injuries. A special required "Safety in the Kitchen Pledge" will need to be signed by the student and a liability release form will need to be signed by the parent before the first day of class.

ChefMaster! Jr.

Instructor: Lara Storm, R.D., Chef
Class Time: Mondays, 3:30-4:30 PM
Recommended Grades: 3rd Grade thru 5th Grade
Class Limit: 12 students
Price: $165 Tuition/$85 Supply Fee
Course Length: 14 Weeks

Objectives:
  • Build basic culinary skills
  • Identify and prevent food-borne illness through proper safety and sanitation procedures
  • Understand how food consumed on a daily basis fits into a wellness centered lifestyle

Objectives measurements:

At the end of the 14-week class, students will be able to:
  • Begin to understand proper knife techniques
  • Identify and implement proper safety and sanitation procedures
  • Prepare healthy foods

Subjective:
Enjoy the creative process of food preparation from a raw to a finished product

Subjective measurements:

Students enjoyment level will be assessed on smiles, enthusiastic involvement,
and laughter!

Class structure:

10 minutes - prepare to cook (clean hands, hair back, aprons on, etc.)
10 minutes - review the class objectives and procedures
25 minutes - food preparation
15 minutes - review of class objectives, clean-up

Weeks 1 & 2 "Fun Snacks"

Week 1
Menu item: pita crisps, hummus, vegetable sticks
Activity: prepare pita crisps, hummus, vegetables

Week 2
Menu item: nut butter bugs on a log
Activity: make nut butters, clean and cut celery, build “bugs on a log”

Weeks 3, 4, 5 "Baking"

Week 3
Menu item: heart healthy muffins
Activity: prepare heart healthy muffins with a choice of add-ins

Week 4

Menu item: Valentine’s Day chocolate cupcakes
Activity: bake cupcakes, make icing, ice & decorate cupcakes

Week 5
Activity: taste foods with the 5 flavors
Science: the 5 tastes - sweet, salty, sour, bitter, umami

Weeks 6 & 7 "Exploring Foods"
Week 6 - Exploring Fruits

Menu item: fruit and cheese kebobs
Activity: taste a variety of unique fruits, build fruit & cheese kebobs

Week 7 - Exploring Vegetables
Menu item: prepare zucchini boats
Activity: taste a variety of unique vegetables, build zucchini boats

Weeks 8 & 9 "I Can Make Dinner!"
Week 8
Menu item: mac & cheese
Activity: make a béchamel, cook pasta, make mac & cheese

Week 9
Menu item: meatloaf and smashed/mashed potatoes
Activity: prepare meatloaf and mashed potatoes

Weeks 10, 11, 12, & 13 "Diet and Wellness"
Week 10 - The Rainbow Connection (how a colorful diet may prevent disease)
Menu item: roasted vegetable rainbow pizza
Activity: prepare pizza crust, build and bake a rainbow pizza
Health: understanding antioxidants

Week 11
Menu item: oven roasted sweet potatoes and chicken
Activity: wash, cut, season and roast sweet potatoes and chicken
Health: healthy fat choices

Week 12
Menu Item: lentil stuffed tacos
Activity: prepare salsa, lentils, build and eat tacos
Health: fiber is fun

Week 13
Menu item: balanced dinner plates
Activity: discuss proteins, carbohydrates, and fats (students will build their dinner plate with items offered)
Health: “My Plate” building a healthy, balanced meal

Weeks 14: "Breakfast is Fun"
Menu item: chicken biscuits
Activity: prepare biscuits from scratch, prepare healthy “chicken fingers”

Important Disclaimer: Our chef says that if you work with knives and heat, there is a good chance that you can get cut or burned. While every effort will be made to provide a safe environment with proper instruction and supervision, your student may cut or burn themselves in the kitchen. North Georgia Homeschool Enrichment [NGHE] and North Lanier Baptist Church [NLBC] and all related employees are not liable for these injuries. A special required "Safety in the Kitchen Pledge" will need to be signed by the student and a liability release form will need to be signed by the parent before the first day of class.

About the Instructor

Lara Storm

Lara’s roots are in the soil of her family’s Northern Ohio dairy farm. This is where she learned how to raise and prepare food. She credits her mother and 10 years of 4-H for teaching her to cook. Processed food was an anomaly at the table. Vegetables were raised in the garden, fruit came from neighboring farms, and milk, eggs, and beef were raised by her family.

Lara attended The Ohio State University where she earned a BS in Medical Dietetics. She has been a chef in the catering and restaurant industry for over 20 years. She is passionate about good food and good health.

Lara has been an incredible addition to the North Georgia Homeschool Enrichment team. She wants a generation of kids to be comfortable in the kitchen and understand basic culinary concepts and get excited about preparing healthy food from scratch!