K. S.

This course was fantastic for our 15-year-old — the combination of video demonstrations and hands-on recipes made laminated pastries like croissants and danishes approachable. It covers a nice range from quick breads and breakfast items to cake basics and chocolate tempering, and the weekly 55-minute lessons over 18 weeks kept a steady, manageable pace. We also liked that students can upload photos and reflections for instructor feedback, which helped her refine technique.

Our 12-year-old picked up useful measuring and kitchen safety basics and enjoyed trying the sourdough starter, and the video demonstrations were clear. However, with only one 55-minute lesson per week across 18 weeks the pacing felt a bit slow and he sometimes lost momentum between classes.

This course was fantastic for our 15-year-old — the combination of video demonstrations and hands-on recipes made laminated pastries like croissants and danishes approachable. It covers a nice range from quick breads and breakfast items to cake basics and chocolate tempering, and the weekly 55-minute lessons over 18 weeks kept a steady, manageable pace. We also liked that students can upload photos and reflections for instructor feedback, which helped her refine technique.

Our 12-year-old picked up useful measuring and kitchen safety basics and enjoyed trying the sourdough starter, and the video demonstrations were clear. However, with only one 55-minute lesson per week across 18 weeks the pacing felt a bit slow and he sometimes lost momentum between classes.