Cooking Lab - Lower School

Session Summary

Session Date
Lesson Topic
Construction of smoothies from scratch
Lesson Outline
From base selection to portioning students learned smoothy construction and variables.
Session Minutes
45
Minutes Student Attended
45
Lesson Comments
The group cooperation for the lab class is showing steady progress.

Session Summary

Session Date
Lesson Topic
Chocolate chips blondies 3 types of chocolate
Lesson Outline
Each student constructed 1/3 of the dish and combined together for the final product
Session Minutes
45
Minutes Student Attended
45
Lesson Comments
The working together focusing started slowly but improved by the end of the class.
The team effort is an element we will be working on in future classes.

Session Summary

Session Date
Lesson Topic
Constructing ketchup from scratch and French fries
Lesson Outline
Making fresh ketchup from the ingredients with a comparison to commercial brands.

Cooking French Fries using the soaking (Salt) method, then freezing with the quick cooking method.

Constructing ketchup from scratch.
Session Minutes
45
Minutes Student Attended
45
Lesson Comments
Students were able to not only make fresh ketchup but taste the difference between commercial and fresh house made.

Session Summary

Session Date
Lesson Topic
Chocolate Chip Blondies
Lesson Outline
From scratch Chocolate chip blondies. Class focused on combining, measuring and taste
Session Minutes
45
Minutes Student Attended
45
Lesson Comments
1st time with the 3 lower school students in the same class. By keeping is basic they all had a tasty learning experience.

Session Summary

Session Date
Lesson Topic
Pasta sauce from scratch
Lesson Outline
Construct a base for red pasta sauce to complement previous lesson of pasta making
Assignment






Aug 27
Session Minutes
45
Minutes Student Attended
45
Lesson Comments
Remmington is progressing in his culinary skills and is a dedicated learner in the culinary arts.





Sept 27
Cooking Lab - Lower School

11981 U.S. Highway One, Juno Beach, FL 33408 (561) 625-2288