Cooking | The Batt School

Cooking

Session Summary

Session Date

Wed, 09/10/2025 - 14:53

Lesson Topic

Create basic Creps Suzette from scratch to class standard

Lesson Outline

Combine and prepare all ingredients for a flavorful classic dish.

Session Minutes

Minutes Student Attended

Lesson Comments

Libby is an eye for culinary detail and insight not usually found in a student of her age group.

Session Summary

Session Date

Wed, 09/10/2025 - 14:50

Lesson Topic

Basic (from scratch) Crepes Suzette

Lesson Outline

Combine and construct a basic order of Crepes Suzette to standard.

Session Minutes

Minutes Student Attended

Lesson Comments

Teddy seems to be gaining more interest each week in learning cooking.

Session Summary

Session Date

Mon, 09/08/2025 - 12:22

Lesson Topic

Crepes Suzette from scratch.

Lesson Outline

Construct and make crepes and orange caramel sauce from scratch.

Assignment

Session Minutes

Minutes Student Attended

Lesson Comments

Remington continues to improve each class in all aspects of the class.

Session Summary

Session Date

Tue, 08/26/2025 - 12:24

Lesson Topic

Basic pasta making from scratch and use of drying rack and cutting tools.

Lesson Outline

Pasta construction and basic methods.

Session Minutes

Minutes Student Attended

Lesson Comments

Student not in area yet

Sept 26th

Session Summary

Session Date

Tue, 08/26/2025 - 12:25

Lesson Topic

Intro to pasta making

Lesson Outline

Basis pasta from scratch ingredient, use of drying rack and cutters

Session Minutes

Minutes Student Attended

Lesson Comments

Student was not in class that day. Had not returned to area.

Sept 26, 2025

Session Summary

Session Date

Tue, 09/02/2025 - 12:26

Lesson Topic

Intro to cooking classes. Class rules and regulations. Basic measurements.

Lesson Outline

Sanitation standards and student expectations were covered. We produced a Macerated strawberries recipe to standard.

Session Minutes

Minutes Student Attended

Lesson Comments

Teddy may be young; however, he has an enthusiasm for cooking not usually found in his age group.

Sept 2, 2025

Session Summary

Session Date

Tue, 09/02/2025 - 12:26

Lesson Topic

Intro to cooking classes. Class rules and regulations. Basic measurements.

Lesson Outline

Sanitation standards and student expectations were covered. We produced a Macerated strawberries recipe to standard.

Session Minutes

Minutes Student Attended

Lesson Comments

Teddy may be young; however, he has an enthusiasm for cooking not usually found in his age group.

Sept 2, 2025

Session Summary

Session Date

Mon, 08/25/2025 - 20:43

Lesson Topic

Intro cooking principles. Measurements: Liquid and solids.

Knife cuts using kid's safe tools.

Lesson Outline

Starting with basic measurements and progressing to size breakdowns using standard culinary arts units.

Session Minutes

Minutes Student Attended

Lesson Comments

Remmington has a natural interest in learning cooking principles and follows directions to class standards.

8/25 session

Session Summary

Session Date

Wed, 09/03/2025 - 18:44

Lesson Topic

Substitute for student's Cooking class with no lesson plans provided. Videos of American Revolution and French Revolution were watched and discussed/analyzed.

Lesson Outline

Substitute for student's Cooking class with no lesson plans provided. Videos of American Revolution and French Revolution were watched and discussed/analyzed. Oversimplified History resource.

Assignment

None

Session Minutes

Minutes Student Attended

Lesson Comments

As a Substitute for PJ's Cooking class today (no lesson plans provided), PJ elected to watch American Revolution and French Revolution instructional videos using the Oversimplified History resource. Very impressed by PJ's deep interest in important events with World History.

Session Summary

Session Date

Fri, 05/23/2025 - 18:15

Lesson Topic

Shrimp Pasta

Lesson Outline

Prepare a batch of Shrimp Pasta with spaghetti, shrimp, garlic, lemon, fresh chili, and fresh parsley

Session Minutes

Minutes Student Attended

Lesson Comments

Richard did a great job with this meal! He loves to make pasta at home and had a lot of fun learning about a new approach. He did an excellent job practicing his knife skills by dicing all of the aromatics and did a great job balancing the ratios and flavors of the various ingredients. The pasta turned out delicious and Richard was very excited to take home leftovers to share with his family.

Cooking