I'm just about to enter my senior year of high school, and I have noticed a severe lack of cooking skills amongst my peers. To remedy this I am creating a cooking club to teach people the basics of cooking.
So I come to you, oh wise chowhounders, to help me refine my "lesson plan". My plan is to do most of the cooking outside of school but discuss choosing ingredients/knife skills/other tasks that don't immediately require food in school. Here is my current lesson plan (or order in which I will cover them).
1) Grains (rice, quinoa, pasta, couscous)
5) Sauces and Marinades