Air Fryer Cooking Course

Lesson 1 • How Air Fryers Work

Explains convection heating, airflow circulation, and the Maillard reaction in air fryers. Establishes the science behind crispy results without deep frying.

Lesson 2 • Essential Accessories and Tools

Identifies must-have accessories including parchment liners, racks, and thermometers. Connects proper tooling to consistent, safe cooking outcomes.

Lesson 3 • Safety and Kitchen Setup

Covers ventilation, surface placement, and burn-prevention practices. Ensures students operate the appliance within safe environmental conditions.

Lesson 4 • Air Fryer Models and Sizes

Compares basket-style, oven-style, and dual-zone models by capacity and use case. Helps students select the right unit for their cooking volume and goals.

Lesson 1 • Using Presets vs. Manual Controls

Compares factory presets to manual temperature and time settings for accuracy. Students understand when presets are useful and when manual control is superior.

Lesson 2 • Monitoring Doneness Accurately

Teaches visual cues, internal temperature targets, and texture checks for doneness. Reduces guesswork and prevents undercooked or overcooked results.

Lesson 3 • Cook Time Variables and Adjustments

Identifies how food thickness, density, and starting temperature affect cook time. Students learn to adjust times confidently without relying solely on presets.

Lesson 4 • Preheating Techniques and Benefits

Explains when and how to preheat for optimal searing and crisping results. Connects preheating habits to consistent, repeatable cooking performance.

Lesson 1 • Wet Marinades and Sauces

Explains how wet marinades interact with heat and moisture in the air fryer environment. Students learn timing, drainage, and sauce application to avoid sogginess.

Lesson 2 • Oil-Free and Low-Fat Cooking Methods

Demonstrates techniques for achieving crispiness with minimal or no added oil. Connects moisture management and food surface prep to fat-free crisping success.

Lesson 3 • Breading and Coating Techniques

Teaches flour-egg-breadcrumb and alternative coating methods for crispy exteriors. Proper coating adhesion prevents peeling and ensures even browning.

Lesson 4 • Choosing the Right Cooking Oil

Compares smoke points and flavour profiles of common oils for air fryer use. Students select oils that withstand high heat without burning or off-flavours.

Lesson 1 • Chicken: Whole Pieces and Cutlets

Covers bone-in thighs, drumsticks, breasts, and thin cutlets with specific time-temp settings. Students achieve crispy skin and safe internal temperatures consistently.

Lesson 2 • Reheating Proteins Without Drying Out

Demonstrates low-temperature reheating methods that restore texture without moisture loss. Connects proper reheating to food safety and quality preservation.

Lesson 3 • Beef and Pork Cuts

Addresses steaks, burgers, pork chops, and tenderloin with doneness-level guidance. Students calibrate temperature and time to achieve rare through well-done results.

Lesson 4 • Eggs and Plant-Based Proteins

Covers hard-cooked eggs, frittata bites, tofu, and tempeh in the air fryer. Students adapt techniques for moisture-rich and delicate protein sources.

Lesson 1 • Grain and Legume-Based Sides

Demonstrates crisping cooked chickpeas, falafel, and grain cakes in the air fryer. Students apply binding and moisture-control techniques to fragile plant-based sides.

Lesson 2 • French Fries and Potato Sides

Teaches fresh-cut and frozen fry techniques for maximum crispiness and even colour. Students master the soaking, drying, and double-cook method for restaurant-quality fries.

Lesson 3 • Snacks, Appetisers, and Finger Foods

Covers mozzarella sticks, spring rolls, wontons, and chips with coating and timing guidance. Students replicate deep-fried snack textures using air fryer methods.

Lesson 4 • Root Vegetables and Dense Produce

Covers potatoes, carrots, beets, and parsnips with cut size and temperature guidance. Dense vegetables require longer cook times and specific prep for even results.

Lesson 1 • Pastries and Dough-Based Desserts

Teaches hand pies, turnovers, donuts, and churros using pre-made and scratch doughs. Students achieve flaky, golden pastry shells and properly cooked fillings.

Lesson 2 • Muffins, Cakes, and Quick Breads

Covers batter preparation, pan sizing, and doneness testing for small-batch baked goods. Students produce evenly risen muffins and cakes without raw centres.

Lesson 3 • Baking Science in a Convection Environment

Explains how convection heat affects leavening, crust formation, and moisture in baked goods. Students adjust standard baking recipes for air fryer temperature and timing.

Lesson 4 • Cookies and Brownies

Addresses spread control, chew vs. crisp texture, and batch sizing for cookies and brownies. Students manage heat distribution to avoid burnt edges and raw centres.

Lesson 1 • Food Storage and Shelf Life

Covers proper cooling, container selection, and refrigerator vs. freezer storage timelines. Students prevent spoilage and maintain texture quality in stored air-fried food.

Lesson 2 • Reheating Batch-Cooked Meals

Demonstrates air fryer reheating protocols that restore crispiness and safe serving temperature. Students distinguish between foods that reheat well and those that degrade.

Lesson 3 • Principles of Efficient Batch Cooking

Introduces cook-once, eat-multiple-times strategy using the air fryer as the primary tool. Students sequence proteins, vegetables, and sides for maximum efficiency.

Lesson 4 • Weekly Meal Planning Strategy

Guides students through building a weekly menu that leverages air fryer strengths. Plans balance nutrition, variety, and realistic prep time within a weekly schedule.

Lesson 1 • Two-Stage and Combination Cooking

Introduces techniques that combine air frying with stovetop, oven, or sous vide methods. Students use the air fryer as a finishing tool for superior texture and crust.

Lesson 2 • Recipe Development and Testing

Guides students through creating, testing, and refining original air fryer recipes. Students document variables, evaluate results, and iterate towards a repeatable recipe.

Lesson 3 • Roasting Whole Cuts and Small Roasts

Covers whole chicken, pork loin, and beef roast techniques adapted for the air fryer. Students achieve deep browning, even internal cooking, and proper resting protocols.

Lesson 4 • Dehydrating Foods in the Air Fryer

Teaches low-temperature dehydration of fruits, vegetables, and jerky using the air fryer. Students control moisture removal for shelf-stable, concentrated-flavour results.