Culinary Arts

[theelfqueen]

I know there have been other threads on this subject but I attempted to search and the ~~bleepity bleep~~ search of WTM failed me again....

 

So, anyway... We just signed up for Enrichment classes for Autumn and Muppet Boy got his number one choice - a two hour a week cooking class.

 

Class Description: "Come learn how to put a whole meal on the table in 30 minutes using everyday ingredients and minimal mess. All new ideas and recipes will come from various books by Jamie Oliver and "Real Life Recipes" by Rocca Dispirto. This class is not designed for vegetarians. Please remember to communicate with the teacher the student's dietary needs and restrictions, if any. A desire to cook and an ability to listen, follow directions, and pay attention are a must."

 

So to up this to a 1/2 credit elective... We're at ~24 hours of class,  plus 18 hours of TGC: Food: A Cultural Culinary History...

 

I was thinking about adding the Alton Brown "I'm Just Here for the Food" books and some additional home cooking. Other suggestions?

 

[SarahBethie]

I'm uncertain if you've included a primer on cooking techniques which are typically covered in the beginning. Knife skills, making simple stocks, etc. These are fundamental elements that will carry them far. If speed is the draw you might consider Jacques Pepin's Fast Food My Way books. He created a corresponding television series which offers video aids that may prove helpful.

 

James Peterson's Essentials of Cooking is a great reference book that's easy to follow with step-by-step instructions all in color.

 

If time permits you may want to throw in some simple baking activities. The King Arthur website has a host of videos and The American Test Kitchen explains the "why" in a manner which most can understand. If food science is a draw, reference Shirley Corriher. She's the resource behind that aspect of Alton's show and the older woman he often spoke with near the door.

 

Good luck and Bon Appetit!

[regentrude]

Here's my course description for DD's Culinary Science course

 

This course is an introduction to the basic scientific principles behind cooking and food preparation with practical applications in the kitchen. The behavior of key ingredients in various cooking techniques is studied. The student created a wide variety of dishes and desserts, demonstrating different techniques and chemical principles.

 

Textbook: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

The student watched the following video lectures by The Teaching Company:

The Everyday Gourmet: Baking Pastries and Deserts (Stephen Durfee, The Culinary Institute of America)

The Everyday Gourmet: Rediscovering the Lost Art of Cooking (Bill Briwa, The Culinary Institute of America)

 

She had plenty of "lab" time, i.e. cooking and baking in the kitchen. She also watched lots of online tutorials.