The base of my methodology is my positive attitude . It means I love freedom and I learnt from my dog is important to highlight the things students are doing well. Also I pay attention to give useful tips and to be sure they will be able to make the recipe by themselves when they will be alone and they want to cook for some friends.
I am from Suriname, which is a small country in South America. Suriname has a great diversity of cuisines such as Asian, Indian, Caribbean and Dutch. I love cooking, throwing culinary parties and organize tastings. Come and join us (me and my husband) for a great experience, and to learn something different, another cuisine, other flavors...
I can either teach you how to make specific dishes or I can teach a whole course for cooking basics. You will learn cooking methodologies, ideologies, skills, plating techniques which will enable you to start cooking delicious confidently without bothering about recipes.
I work in an interactive way, « organic » I could say, letting you practicing. I want you to feel very soon confident enough to dare creating by yourself when cooking. A question of feeling is cooking. It will seem to you easier and easier and you will be ready to cook for the pleasure of your guests. My way is simple : we decide what to cook together.
My students were taught the academic as well as the practical aspects of working in a kitchen environment, having to do all the basic tasks right up to the fine aspects of what to expect in their working life in a kitchen.
The first thing that anyone what to become a cook has to know is the very basilar Health & safety notions. How to become a food handler is the most important step that anyone need to do before enter in a kitchen.
My teaching method varies dependent on the student(s) and requirements. I am patient and like to make things interesting. Cooking and baking is by nature practical. I like to ensure that everyone has something they can be proud of afterwards, and teach along the way.
Although the basics will vary only a little, lessons have to be tailored to individuals - it goes without saying that a student looking for a grounding in basic, affordable nutrition will have far different demands from somebody looking for fine-dining lessons to cater for a dinner party or another looking to learn about costing and budgeting for a large family.
I am a hardworking, caring individual who would like to become a primary school teacher, therefore the level I would be teaching in Primary School. I believe that young children as well as learning should have short regular breaks. Therefore I believe in setting out a lesson as 30 minute work, 10 break.
20 years experience as a French chef and 13 years experience teaching cookery in Further Education in the UK give me the ideal knowledge and skills to teach cookery lessons to anyone from entry to advanced level either in one to one lessons or in small groups.
I have a patient and caring nature, and I enjoy teaching other people. I learn from mistakes, and I am always calm and collected when it comes to other people making mistakes. I always encourage, and talk the student through what went wrong, and I will then encourage to try again. Tailor made lessons for each student, as no two students are the same.
I am very easy going, patient, and I can understand the different needs of every individual and find ways to accommodate them. I like an interactive approach. I like to make sure not to move onto next stages without making sure everything is well understood and learnt.
For me, cooking is a mixture of practised techniques and brand new experiments - and I always aim to have a good balance of both in my lessons! I feel its really important to encourage creativity and allow for mistakes and so if I'm teaching a basic technique will go on to suggest ways to adapt it and transform it in the future, and tips to save the day when things go wrong too.
My teaching method is to ensure you learn while having fun! Teaching you the background to dishes and giving you insight into Spanish culture and the Spanish language.
my teaching method is to first do an assessment of what you would like to learn,what type of cuisine you would like to cook ,what your goal is and if there's anything your allergic to or foods you dislike Next i will provide you with a food list of ingredients of foods that can help you with your goal and a brief explanation as to how and why then i will come over to your house to give you a...
Everyone learns differently so depending on how you learn, that is how I will teach. If you need to watch me make something before you try then that is what we will do or I can talk you through it step by step. either way we will do it together and you will learn how to make something delicious.
I prefer to do one to one as I can get the best out of the student and also they can get the best out of me. However I am prepared to teach small groups if required. I do host a lot of dinner parties myself so my my cooking is more of an advanced level to suit an adult palat. I do not get a lot of younger people come for dinner so my cooking is aimed at a higher age bracket.
Well I'm very bubbly and have been cooking for 40 years a long time .
The first lesson will cover kitchen basics, like food hygiene and knife skills. We will also discuss what you would like to learn, and set up a training program to suit. No experience necessary! All levels can be looked after.
All levels of welcome to join my online Skype/ FaceTime classes. Apologised that I may not able to travel a long distance to give out tutorial lesson, unless you are based in Swansea. But I am happy for students to come to Swansea to have a face-to-face lesson.
My method has emphasis on firstly getting you to know what things are healthy & good to eat,then how to cook these foods followed by how to make meals from them. I teach you in your kitchen so you are familar with all the equipment & utensiles.
I believe in learning through practical engagement. Using song and simple games to help a student soak up as much information as possible. I can tutor primary school (from age 4) up to key stage 3 children. I am DBS checked and have experience inside a school classroom, giving me an excellent range of teaching techniques that I have picked up from teachers that I shadowed.
Self-taught, I have been cooking for 25 years for myself and family, looking to help people of all ages improve their cooking or just make a start. Ideal for students preparing for University, anyone who hasn’t cooked before, someone whose circumstances have changed. I will travel to your kitchen so you can learn to cook in your own surroundings.
For beginners to advanced home cooks , private professional chef.
I have worked in various restaurants and corporate catering settings, both in England and Australia, since I was 15 years old. My forte is classical European, though I also have a background in American and Mexican cuisine. I am passionate about food and teaching about ingredients, techniques and flavour combinations.
Available for all levels of cooking classes. Get your children 'life' ready. Hands on, relaxed at your own pace approach. In your own home. Personalised teaching plans. 25+ years in Hospitality. Health & Safety, Food Safety included in each lesson.
I will come to student's home and use student's kitchen to teach. I aim to help students to use whatever facilities that students have at home so students can reduplicate the same meal later on. I will discuss with students first to decide what menu that we are going to have for each lesson.
My lessons are geared towards passionate and motivated students, who desire to develop themselves in the field of home economics and the culinary arts. A typical lesson with me will look like a fun, informative session with many practical examples that will promote engagement in lessons. As for my students, I am asking for a can-do attitude to learning and a desire to gain knowledge about cooking.
my teaching ethic is to be patient, have fun with what knowledge you have to pass on and not just that everyone is a learning machine so You very well may teach me a thing or two. My lesson structure would be what would you like to lean weather it being cutting skills to spices and herb development.
Welcome! I am a young Greek chef with a degree in culinary arts.
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