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Children’s Spring 2021 Eight Week Cooking Series
Monday, February 22, 5:00 pm - 7:30 pm
$440
CHILDREN’S SPRING EIGHT WEEK COOKING SERIES
In our cooking series, children learn to cook by actually preparing the menu items themselves each day, not by watching someone else cook while explaining how the recipe is prepared. When children cook food, they are more likely to try what they have prepared. At the end of each class, the kids enjoy the food they have prepared.
SCHEDULE: Mondays: 5 – 7:30 p.m.
DATES: February 22, March 1, 15, 29, April 5, 12, 19, and 26
PRICING:Â $440 for entire 8-week series. If series does not sell out, individual classes will be available at $60 per class.
AGES: The series is intended for kids ages 6 and above. Children of like ages are paired together.
Please note: in order to ensure the maximum benefit for all children, your child must be capable of following directions and cooperating with others in the class.
MENUS FOR EIGHT WEEK SERIES
Week One – Tex Mex:
Nachos with pico de gallo and homemade cheese sauce
Grilled chicken fajitas with peppers, onions, and guacamole
Cinnamon sugar churros
Week Two – Sweet and Savory Baking:
Individual lemon meringue pies with homemade pie dough
Savory chicken and cheese pinwheels with Alfredo sauce
Blueberry muffins with streusel topping
Week Three – Midwest:
Chicago deep dish pizza
Layered fresh garden and fruit salad
Brownie sundaes
Week Four – Hawaii:
Mango and veggie summer rolls with house-supplied Sweet Chili Sauce
Grilled huli huli (pineapple and soy) chicken with spam fried rice
Banana cream pie with toasted coconut
Week Five – Day at the Beach:
Strawberry salsa with tortilla chips
Oven “fried” chicken
Pasta Primavera
Blondies
Week Six – Cupcakes and Cookies:
Chocolate Crackle Cookies
Jelly roll cake with fresh fruit and cream
Lemon cupcakes, baking and frosting
Week Seven – Backyard BBQ:
BLT burgers
Waldorf Fruit and Nut Salad
Roasted sweet potato fries
Seasonal fruit crisp
Week Eight – Nailed It!:
The children will work independently to recreate one of the recipes we made in the Spring cooking series, putting their own unique twist on the recipe. The chefs will be available to offer guidance, as needed or requested.
CURRICULUM:
We believe in learning by doing. In our cooking series, all classes are hands-on, and children eat what they each make.
We will teach the kids the following as appropriate for the menu being cooked each week:
1. how to be safe in the kitchen, including hand and workspace sanitizing, proper food handling including how to wash food, and knife safety; temperature danger zone;
2. how to read and follow a recipe;
3. how to arrange the kitchen workplace so that all the items needed for the recipe are located and placed nearby;
4. how to accurately measure ingredients using measuring cups and measuring spoons and about measuring equivalents;
5. how to bake/roast, stew/braise, stir-fry, make sauces and soups;
6. the difference between whole and processed foods and how each affects health;
7. the importance of sustainability and eating what is in season;
8. how to reuse or repurpose ingredients already on hand; and
9. how to clean up the kitchen.