I am open to any type of teaching method that will help achieve your objectives. I can prepare notes and send you by mail or we can have our classes via video calls. But I prefer face-to-face session and I am free for some practical cooking classes as well.
My teaching method is based upon the individual's learning capabilities. Each lesson will be tailored to meet the students needs and ensure maximum learning. I believe that learning should always be a positive experience. Mistakes should be learnt from, rather than punished.
Courses are for all levels of both practical and theoretical needs. Basics of French fundamentals, cooking and cutting techniques, food science, pastry and baking, cooking trends, food history, world cuisines. You will be learning the notes before playing an instrument.
My lessons aim to engage all students with varying learning abilities and styles. I aim to incorporate a range of different teaching strategies throughout the lesson to maintain engagement and interest. I end all my lessons with a conclusion that provides me with an indication of whether or not students succeeded in the lessons learning objectives so that I can tailor the next lesson to this.
First and foremost I believe in patience and structure, while it's important to have fun and love what you do being organised and planning the day contributes to everything running smoothly.
My teaching methods are hands -on whole food with a nose to tail philosophy and a no waste policy where everything is utilised.This includes taking the freshest local ingredients and producing everything in the dishes from stocks, sauces, meats, vegetables, basic butchery, pastries, desserts and breads.
These lessons are based on my belief that everyone has the ability to do whatever they put their mind to and there is always a way to work around obstacles and find a way of achieving satisfaction in the activity that enables you to fully participate.
My classes are very much hands on, with meals being produced from the very first class. Individual instruction is given on things such as knife skills, and I aim to provide a wide range of food preparation styles during the duration of the course.
I have over 30 years experience as a professional cook in most subjects, so we'll be able to have a lesson together on your favourite. I'll give you recipe suggestions for you to choose from. Also, freelance food styling for photography and tv has been a big part of my work and here's something else we can do. To be a food stylist you need to be able to cook anything.
My teaching method is by showing you what to do and how to cook or bake the item you require. I can organise a video chat to help guide you through, or even come to your home or welcome to come to mine.
With a minimum effort they can learn quickly and reach their needs and will encourage them with all short cuts from my experience. I will use all cooking tools and will teach easy recipes in the beginning to encourage my students.
I tweak my lessons so that they suit each individual ( for one on one encounters) or the majority of the group (for larger classes).
I am a kind and patient teacher who teaches through demonstration. I would prefer to teach adults and seniors, due to safety concerns with young children. However, I am happy to teach children with guardian supervision. I have a police check and working with children check.
I prefer the hands-on method, I myself am a visual learner and when it comes to cooking its all hand on! I will give you a plan for our training session & recipes. If its theory work you need assistance with we can meet at a local cafe.
i take everyone from where they are, i prefer a more hands on approach for cooking although some paperwork can be needed but mainly hands on experience.
I base my classes on how I was taught, with some extra flair... 3 rules: - Always have fun - Everything can be achieved, some achievements take longer - Communication is key! Some focus areas: - Core skills for cooking (understanding flavours, preparation, cook times, knife skills) - Budgeting - Goal oriented classes...
My lessons are very dynamic and active, as my students cook from the very beginning of the class. I am a very friendly and kind person, and I love to make my classes funny and engaging. My philosophy is that "everyone can cook" and my lessons teach you not only recipes, but also techniques and tips for developing your own style.
My teaching classes will provide you with recipe details and a result delicious to eat. My teaching methodology is simple and interactive that makes you fall in love with every small step of cooking. I will start with basic cuts followed by tradition recipe of India or French (as per request).
Being a workplace health and food supervisor, I go strictly by the book with workplace health and safety procedures. Lesson structure is based on simple and effective methods, keeping everyone informed throughout the lesson. My teaching method is structured so as each student understands and is comfortable with the lesson.
my teaching is based on very simple methodology . my more focus is on one o one training with the individual. this helps me to understand the different ideas and make better relations. i believe in open communication. so simple..
My method is mass inclusion. That is, including everyone in the process and ultimate outcome. Hands-on. What one does, one remembers. Promote involvement such as suggestions, experiments, groups, praise and confidence building. END PRODUCT in hand to reinforce lesson.
Prior to the lessons, learners would research the dishes/recipes to have an outline of what to expect in the lessons. To not have background on the food items would restrict the ability for the learners to remember and experience. They get one lesson with a demonstration, one chance of doing/producing. A learner needs as much exposure as possible to the task for it become their skill.
hello I'm Julianne Franklin (Juliez) when I have taught my friends how to cook and even showing my family how to cook I have done it a way that everyone can understand it. Cooking is all about trial and error sometimes it works out others it doesn't.
I love teaching! I can assess your skill level before commencement to tailor the classes for your benefit. I am passionate about pastry and love to share my knowledge. I am able to travel to you for classes if preferred. I offer a fun filled no stress environment with lots of practical applications and hands on opportunities.
My method of teaching is based on practice and patience I teach you the technique you put love my students are beginners my students are beginners all kinds of people who are interested in learning about culture and cooking and try delicious food.
Do you love Indian food? Does a curry or a spicy stir fry excite you, while its cooking process intimidate you? My classes would cater to your personal requirements, we would work on what interests you and bring the best version of your culinary skills while cooking. Indian food is more than just the restaurant curries, it has a rich history.
all the classes are good-humored and the help I will teach you every little detail to learn to make you a little chef. I will teach you that pastry, starter, main course and dessert all the necessary knowledge of traditional cuisine.
Each topic is taught, by trail & error . Most of the times a three course meal. Morning tea, & afternoon tea . with plenty of fresh fruit & veg. Some very hearty meals have been made from the cheapest cuts of meat. for years i feed fourteen men & six kids. None ever craved Junk food.
I am a hands on teacher who encourages you to have a go. I give targeted demonstrations so you know exactly where you should be heading and I will follow up with you to ensure the basics are developed well. I do not do a lot of testing but I keep a close eye.
I am a very enthusiastic and self taught single mum. Basic cooking is a passion of mine. I try to cook a few meals with what I have on hand and a tight budget. Only cost $20 food included first consult will be over the phone to see what style of cooking you are interested in and will go from there.
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