HELP! I know some of you have done cooking/baking classes...

C

cheezz

Well-known member
I have a lot of people interested and they asked me if I would do a hands-on class - specifically cookies for the holidays. I have never taught before and wondered if there are any guidelines you could pass on? How to get started? My friend has offered her huge kitchen and I don't think I would have any problem coming up with a selection of recipes. But I'm envisioning all these ladies with mixers plugged in and flour flying and can't grasp the actual logistics of it.

Truly, ANY guidance here would be SO very welcome!!

Thanks in advance!!!

 
Keep it simple! You'll think of so many recipes and you'll want to do them all...

but remember that there will be lots of questions and conversation and that takes a lot of time. Also, people can only absorb so much information in one sitting. Maybe one or two basic cookie dough recipes with tips on how to adapt them into different cookies. Or if the emphasis is on decorating have some cookies already baked.

Also, don't try a huge group of people right off the bat--a half dozen is plenty. They're there to have fun and you want to be as relaxed as possible.

Having folders for the recipes ($3.99 per 10 at Staples) is a nice courtesy and keeps the counter from getting cluttered with loose sheets of paper.

You may want to borrow an extra mixer, and if you don't have an extra bowl for your mixer now would be the ideal time to order one (or two.) You won't regret it.

Good luck!

 
Totally agree with keeping it simple as well as going with a small

group for your first attempt. You'll learn alot from the first group in terms of how you'd like to streamline and/or do things differently for future groups/classes.

How many ovens you have available for use will also guide the number of different cookies you can execute in a reasonable amount of time.

What are their skill levels? Are they beginners, intermediate, prefer complex items? -- that can also guide the direction of your class.

Also depending on your objective for the class, as in, whether it's just a group of gals who want to have fun getting together to bake cookies, or if they're wanting you to teach them some things about baking cookies, will also guide you in how the *class* will be formatted. I can offer ideas/tips/tricks for you, either way. Let us know some more details and I'm happy to outline some ideas for you.

Send me an email or a PM (if PMs are back to working now) and we can chat some more about details.

 
Perhaps you could have the doughs already made, and then just demonstrate how to make one batch

so only 1 mixer would be needed but they would see how to put it together, then the hands on could be handing out the prepared dough to finish the cookies.

 
To give a little more detail, now that I've had a day to think about it...

The ladies I've talked to spend as little time in the kitchen as possible. They are already talking about starting with cookies then moving on to how to put together a whole meal - soup to nuts idea.

But to start with, it would be about 6 to 10 ladies who all know each other. I was thinking of doing refrigerator cookies so they could go home with a couple rolls of dough apiece - showing them how to roll and package the dough for the freezer. I would bring a frozen roll to slice and bake so they could see how convenient and easy it is, then we could have coffee and cookies. That way they would know the whole process and get to taste the result.

Joe - I hadn't thought about the recipes floating around and I love your idea. I have some of those plastic sleeves and it would keep them clean.

Maybe have the women work in pairs? That way, one can measure while the other mixes? I don't want to blow out the electric circuits smileys/smile.gif

I thought I would buy all the ingredients and bring all the implements, bags, cookie sheets, etc. Am not sure what to ask each lady to bring.

This didn't sound so complicated when I blurted out "YES, I'd love to do it."

 
After years of taking cooking classes, I'd rather take a demonstration vs. hands on.

I find I learn more in a demonstration class than hands on. Often hands on classes are structured so you only learn the dish you made (no recap about the recipe techniques for the benefit of the rest of the class)or there's the hybrid where the instructor does most of the teaching and random students are called to do some minor step in the process. Hands on classes are trendy but in the end, I value demonstration classes more.

In the case of making cookies, I think a hands on class would totally be fun if you were say, decorating cookies. I'd enjoy some guidance in that situation.

 
I agree... That was my original thought. In fact most of the ladies have little kids

And wanted to do a "mommy & me" type thing where the kids could help making the dough, rolling it out and decorating. My 'baby' is 31 years old so the thought of all these little hands, the mess, etc. makes me start sweating smileys/smile.gif

I'll start with the adults then see where it goes. I'm going to mention the demo only and see what they think.

 
Refrigerator cookies are a great idea. Also, slice & bake straight from the freezer.

Based on this, I might recommend you show them both sweet & savory cookies (something for cocktails). Having a stash of cookie dough in the refrigerator makes me feel like I've got a secret weapon!

Not sure why my mind keeps drifting to biscotti, but I'll throw that out there as well.

 
Church ladies... Will have to stick to coffee and tea smileys/smile.gif Wine will go into the dishes!

 
You could start with a short demo--making a batch of dough, for instance, and then

have them break into pairs to work. I wouldn't count on them to bring anything besides an apron. If you supply all the materials you'll have control and it will be easier on you in the long run.

 
Agreed! Bring all the materials and ingredients yourself. You wouldn't

want to risk having someone be late or not show (due to illness or last minute whatever) that was scheduled to bring a critical component to the class. Kind of like asking someone who is notoriously late to bring an appetizer to your party. smileys/wink.gif

 
More thoughts....

Yes, having them work in pairs is a good idea. And I definitely like the idea that you may do this as a hands-on vs. just a demo, since you say the ladies are beginners. Beginners will benefit from getting in there and *doing*, vs watching something and not having a sense of what it might be like. And hands-on often leads to *making mistakes* which is a great way to learn, not only for the student making the mistake but for the others as well. Hands-on presents many opportunities to learn and ask questions.

Some easy recipes would be good. Cookie logs are fun, and maybe a drop cookie would be a good one to start with to build confidence for newbie bakers. A few techniques in your demo would be great, things like explaining the difference between dry vs wet measuring cups, accurate measuring and leveling off of measuring spoons, not "packing" flour into measuring cups; creaming; folding in ingredients vs *stirring*).

You also might consider having a helper to assist you....someone who is comfortable in the kitchen and knows baking and would be willing to be your second hand person to manage the ovens, float between the stations/groups assisting them as needed, running for missing ingredients or utensils, and in general -- helping you troubleshoot this that or the other. You might consider having your helper be a dishwasher as well. You'll be surprised how many things need to be washed during the class and a helper and/or dishwasher would free you to prioritize and focus on what's most important in the class.

I'd also recommend doing a couple classes with adults only before adding children to the cooking class picture. Kids' classes are a whole different ballgame and require extra attention, care and considerations.

 
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