Concorde Education

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Cooking

Category:

Academic Services

Grade Levels:

(Grades K-12th)

Final Projects or Artifacts:

Students will prepare and present a three-course meal, including an appetizer, main course, and dessert, demonstrating the techniques learned in the course.

Program Requirements:

Cooking Equipment (ex: Stove or hot plate; Oven (or toaster oven if full oven unavailable); Pots and pans (various sizes); Baking sheets and muffin tins; Mixing bowls (various sizes); Measuring cups and spoons; Cutting boards and Kitchen knives; plates or bowls for serving)
Cleaning supplies - Ex: Paper towels & disinfectant wipes
Access to Printer (for Instructor documents)
Cooking Facility (ex: kitchen; cafeteria)
Sink (Must be Cooking-Safe)

Program Description:

This course aims to introduce students to the fundamental principles of cooking. Each session will focus on a single recipe and will cover aspects such as nutrition, ingredient selection, budgeting, essential kitchen safety and hygiene practices, and effective clean up routines. The course will empower students with the confidence and skills to create nutritious and balanced meals.

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