Hello everyone, come and cook with me, you can learn to cut, decorate, cook the ingredient al dente.
We will go from discussing dietary requirements, writing the menu (in French of course!), sourcing the best ingredients, preparations, cooking techniques, time tables from starter to dessert. We can even choose the best wines to suit the dish. Easy to follow techniques on presentation.
Paris is a city of love and of course: food. I have been learning cooking since I was 16, in 2017, I completed my study at one of the most prestigious cooking institutes, Le Cordon Bleu, in paris. Apart from cooking, I also love to explore the local food culture, to experience the unlimited combinations of fine food so as to practice my own skills.
My teaching method is face-to-face, since we will see textures, aromas, flavors in relation to masses, fillings, and sauces.This course has two levels of teaching, since it is not necessary to have previous knowledge because the bases of pasta will be dictated a very explicit and recipes included.
Technical Training Specialist with Almarai Company , Al Kharj, Kingdom of Saudi Arabia.
My teaching methods are one-on-one and easy to understand. Students have free will to whip up their own creativity into decorating cakes. These classes are open to all, you do not require a certain level of education to attend. A typical class would be in an extremely relaxed environment where you can get creative with shapes, colors and moulds to make your perfect cake.
My cooking method is what your taste is, my methods are simple and easy to use I teach with each and every details needed and will give a brief information regarding nutrition management as well.
First classroom brief, then explain the ingredients. What and how ingredients works and change the character of food. Step by step cooking methods. Methods of cooking, slow cooking. And I will show practically the cooking. I can also encourage students to do solo cooking.
I dont have degree officially but my degree is the appreciation of many who have tasted my food Do you want to experiment it then do join my class . Cooking is a passion and not art passion is always the best not just trying to look beautiful but to impress the taste buds.
I based my teaching method on Outcome Base Education where all of the topics or subjects to be discussed has goals to meet at the end of each sessions. In cooking classes, I will discuss the background of the topic that may include it's history, methods, application, preparation and presentation. At the end of each sessions, students must fully understand the subject by individual assessment.
I love teaching such practically because my every moves and methods are viewed perfectly. But online is not a big deal as i could use Skype too and to quick learner who might just follow my recipe and method. Anyone which works for a student is what i will just do.
my teaching method is practical and theoretical based on the knowledge my field has given me. i lay stress on nutrition and nutrient retention of the food.i teach cooking as a syllabus and teach baking and many international cuisines. my main funda is basics are the best for success.
Five star baker from renowned bakery in Toronto giving classes to all levels Five star baker from renowned bakery in Toronto giving classes to all levels Five star baker from renowned bakery in Toronto giving classes to all levels Five star baker from renowned bakery in Toronto giving classes to all levels
My teaching method is discussion and demonstration. I base my classes on Lectures, tutorial and communication between a teacher and students. Very open and friendly teacher and love to bring on the table what students wants to learn and achieve for their knowledge.
I CAN TEACH COOKING STEP BY STEP AND IF POSSIBLE I CAN ALSO SEND VIDEOS OF ALL THE ITEMS WHICH CAN BE A PRACTICAL DEMONSTRATION OF COOKING. RECIPIE WILL INCLUDE INGREDIENTS AND HOW TO USE THOSE AT WHICH TIME AND HOW MUCH QUANTITY.
Classes can be for anyone! I will do my best to teach to the best of my knowledge! I am only a first year student, but my knowledge is extensive considering so.
my teaches method is simple. i have given free of mind class. i have given friendly behaviour in my class, my class structure are ask and take the answer properly. as a teacher i am very honest about my teaching.
my teaching methods are PPt's short and simple notes up-to the point with some tips and tricks
My class base on theory includes with practical example related with present industry also best practice questioner .
My teaching will be via lectures, few trail sessions, tasting & demonstrations. Will explain in clear and lucid way on how to go about a particular task and impart knowledge with practical examples.
My teaching method will be through live video and depends upon whatever medium you are comfortable with.
My teaching methodology be like I wanna teach the new recepies mostly and not the traditional one
My teaching methods will be very simple & in a friendly manner. Every doubts will get cleared on the spot..if not, it will be cleared soon.
My teaching method is based on audio visual presentation and practical oriented which will result in a good future chef
My teaching method depends on the type of food and students too. I teach theory of cooking and take practical classes as well. I make cooking fun so that you can learn it easily by just following the steps of the recipe. I give ideas of plating of food like a pro.
I teach students to make concept clear in their mind and i dnt allow them to just mug up things
My teaching methods change depending on the student. In my time teaching I’ve learned that no two people learn exactly the same. So, the experience you would get would be catered to your learning style and cooking style. Love your life and love your food.
My teaching method is experimental. I know different types of teaching method for easy learning.
I teach by practice the knowledge of typical ingredients and their use. I also teach different types of preparation and various cooking methods. I also present the making of sushi such as the Japanese housewife. I present dishes that follow the seasons, in the purest Japanese tradition. No fear, I also know how to be modern and creative.
Hello, I am Anne, I am 21 years old. After getting my CAP during which I worked in a pastry shop, I completed a training of Mention Complementary Desserts restaurant in a two-star restaurant in Paris. So I deliver courses of classic pastry, but also modern, and also dressage to the plate.
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