Description
Much of a family’s year happens around food: celebrations, hard weeks, birthdays, anniversaries and all the ordinary evenings in between. Families who eat together are stronger for it, as a unit and one by one.
This self-paced cooking class for high school hands your student a classic, Betty Crocker’s New Cookbook, and sends them into the kitchen. Each week they make one recipe from a core section of the book and submit photos or video of the making: appetizers and beverages, breads, cakes and pies, cookies and candies, desserts, eggs and cheese, fish and shellfish or salads, grains and legumes, meats, pasta, poultry, sauces and seasonings, stews and soups and sandwiches, and vegetables.
Anna Knaub also walks through basic measurements, the science behind what is happening in the pan, tools and kitchen safety.
Students are encouraged to bring recipes of their own. Fresh basil in homemade pasta. Honey in a French baguette. The improvising counts.
Anna Knaub is a licensed Pennsylvania teacher and homeschool evaluator who studied Medieval and Renaissance literature and has taught for over twenty years.
“I learned so much about writing, literature, and time management. Great teacher, fun assignments, great peers!”
— A TNA Student, on British Literature and Composition
Class details
– Teacher: Anna Knaub
– Term: full-year access from enrollment
– Grades: high school
– Credit: 1/2 credit
– Materials: Betty Crocker’s New Cookbook; a kitchen; a way to photograph the results
– Self-paced and online; students work on their own schedule
Feasting is one of the greatest joys of life. Enroll today, with Cognia-accredited credit handled for you.
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