Project Based Learning Electives provided by the Berrien Springs Virtual Academy
 All students must complete a project for these classes.

Baking and Cooking       Fall 2024

  • Instructor: Joel Bennett       
  • Email: mrjoelabennett@icloud.com          
  • Phone:  317.764.6030
  • Format: In-person
  • Masks: Optional
  • Location: Village Seventh Day Adventist Church, 635 St Joseph Ave. Berrien Springs (for the Wednesday classes)

Beginning Baking

  • Ages 8+
  • Begins Sept. 11 - Nov. 13
  • Wednesdays 4:00-5:45 PM

Food can really be an art form! Learn the basics of baking with experience in a wide range of products over 10 sessions! In this course you will make corn bread, pizza, cinnamon rolls, brownies, apple crisp, and cakes, all from scratch! You will walk away with food and a recipe book. 

Beginning Baking Syllabus

Advanced Baking: Pies, Sweet Crust, & Short Crust

  • This class is for kids ages 9-16 who are very comfortable in the kitchen
  • Begins Sept. 11 - Nov. 13
  • Wednesdays 2:00--3:45 PM

In this advanced baking course, you will focus on pie crust, shortcrust, biscuits, and scones. You will become so fluent in whipping up a scratch crust in and become confident experimenting with pie, tarts, and poptarts, biscuits and scones. As you gain more confidence, you will use your precision and creativity to utilize the abundance of produce grown in Southwest Michigan.

Advanced Cooking Syllabus


Fall Harvest

  • Ages 8+
  • Begins Sept. 15 - Oct. 13
  • Sunday 1:00-5:00 PM

Fall provides an abundance of harvest in Berrien County. Sign up to harvest and utilizeZucchini, Berries, Grapes, Pears, Pumpkins, and Apples from local farms. You willcome away with a few canned products as well as some ideas to use the bounty that isall around us.

Fall Harvest Syllabus

Kitchen Lab (This class is for ANY Skill level)

  • Ages 8+
  • Begins Sept. 11 - Nov. 13
  • Sunday 12:00-1:45 PM

What does the egg do?  Why do I have to get all the yolk out of the whites before I whip them?  Can I use something else to thicken this broth?  How do you make mayonnaise?  These are some of the questions we will be exploring in the kitchen this fall.  If you want to make hard candy and explore why corn syrup and table sugar are needed, then this is the class for you.  

Kitchen Lab Syllabus


*Please note: it is important to make as informed a decision as possible when choosing your student's Community Resource classes. Most locations will allow a student to drop a class after one meeting, at no charge if it wasn't a good fit for the student, but not all. Some classes plan ahead based on the number that have signed up and have purchased materials, hired teachers, etc. and there might be a fee for class time or materials given to the student if the student drops after one or two meetings. The school cannot pay for classes that students do not complete, so choose wisely; if you do not take the class off of your student's schedule by the deadline, you may be asked to pay for the class time incurred prior to dropping the class.

Teacher of Record: Peres Sambu