What should I include in my cooking class?
My daughter’s school emailed me yesterday, offering me $20.00/hour as a “volunteer” to facilitate an after-school cooking class of about 5–6 students. The class would be approximately one hour per day, four days a week for six weeks. I have a core of an idea of how to facilitate this, but I would like the input of my fellow jellies. I know we have a lot of foodies, cooks, and maybe even a chef or two in the tidepool. I know my stuff around the kitchen, but I’m not sure of the pedagogy involved in teaching it.
This question is in the General Section. Responses must be helpful and on-topic.