Upcoming Events at Schola
Description
The Details: Class Time: 9am – 1:30pm $95 per student, Maximum 12 students, Aprons provided Schola’s Juniors Masters Class II is a one-day class in which kids will learn recipes & measuring, kitchen safety & knife skills, and cooking techniques.
Event Details
Students do not have to take Juniors Masters Class I to take Class II.
Morning Session: Recipes, Measuring & Weighing – Following recipes, in both savory and sweet cooking, is often paramount to success. We’ll discuss how to read a recipe and how to use both the ‘scoop and level’ technique of measuring along with weighing both wet and dry ingredients. We’ll use these techniques to make pizza dough, adding in discussions about yeast, which we’ll use for lunch and bread dough for the afternoon.
Kitchen Safety & Knife Skills – A discussion of knife safety and knife sharpening will begin this part of class and in preparation for lunch students will cut different vegetables into ½ inch dice, ¼ inch dice and minced to further develop knife skills and knife safety. Some advanced cutting tools will be demonstrated that go beyond just the knife in the kitchen.
Cooking Techniques – a variety of the different toppings will be sautéed or roasted by the students
Lunch: Freshly made Individual Pizza
Fresh Fruit with handmade whipped cream.
Afternoon Session: Mastering Sauces – Aioli & Crème Anglaise – students will pair up and work on making these two sauces – the aioli to be used for sandwiches later and the crème anglaise for homemade ice cream.
Bread Baking & Shaping – Doughs mixed earlier in the day will be formed and shaped by the students into rustic loaves and rolls. Other ingredients will be used to make chicken salad and tuna salad for small sandwiches to take home.
Making Ice Cream – Class will end with the production of homemade ice cream as a reward for a job well done.
Q&A: Throughout the session students will have the opportunity to ask any questions they have regarding food preparation, the food industry, what it’s like to work in a kitchen as a chef.
** Please notify us of any potential allergies prior to class**
Morning Session: Recipes, Measuring & Weighing – Following recipes, in both savory and sweet cooking, is often paramount to success. We’ll discuss how to read a recipe and how to use both the ‘scoop and level’ technique of measuring along with weighing both wet and dry ingredients. We’ll use these techniques to make pizza dough, adding in discussions about yeast, which we’ll use for lunch and bread dough for the afternoon.
Kitchen Safety & Knife Skills – A discussion of knife safety and knife sharpening will begin this part of class and in preparation for lunch students will cut different vegetables into ½ inch dice, ¼ inch dice and minced to further develop knife skills and knife safety. Some advanced cutting tools will be demonstrated that go beyond just the knife in the kitchen.
Cooking Techniques – a variety of the different toppings will be sautéed or roasted by the students
Lunch: Freshly made Individual Pizza
Fresh Fruit with handmade whipped cream.
Afternoon Session: Mastering Sauces – Aioli & Crème Anglaise – students will pair up and work on making these two sauces – the aioli to be used for sandwiches later and the crème anglaise for homemade ice cream.
Bread Baking & Shaping – Doughs mixed earlier in the day will be formed and shaped by the students into rustic loaves and rolls. Other ingredients will be used to make chicken salad and tuna salad for small sandwiches to take home.
Making Ice Cream – Class will end with the production of homemade ice cream as a reward for a job well done.
Q&A: Throughout the session students will have the opportunity to ask any questions they have regarding food preparation, the food industry, what it’s like to work in a kitchen as a chef.
** Please notify us of any potential allergies prior to class**
