Children’s Spring 2022 Six Week Evening 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: 6:30 – 8:30 p.m. (2 hour class)
DATES: March 28, April 4, 11, 25, May 2, 9 (no class April 18)
PRICING: $320 for entire 6-week series (sold as a series only)

AGES: This series is appropriate for children 9 or older.

MENU FOR MONDAY SIX WEEK SERIES:
Week 1 (Mar 28) – Knife Skills and Kitchen Safety
From-Scratch Salsa with Fresh Herbs
Skillet Queso
Loaded Chicken Quesadillas with Black Beans and Rice
Mexican Fruit Salad

Week 2 (Apr 4) – Italian Small Plates
Classic Caesar Salad with From-Scratch Dressing
Meatballs with Classic Marinara
Cheesy Garlic Bread
Strawberry Orange Ricotta Fool

Week 3 (Apr 11) – Spring Baking
Monkey Bread Surprise
Bacon, Cream Cheese, and Veggie Rolls
Chocolate Peanut Butter Sandwich Cookies

Week 4 (Apr 25) – Asian Takeout Favorites
Fried Cream Cheese and Crab Wontons
Chicken Fried Rice
Fruit-Filled Summer Rolls with Honey Lime Dipping Sauce

Week 5 (May 2) – Backyard Picnic
Marinated Grilled Pork Skewers with Kid-Made BBQ Sauce
Tropical Mango Coleslaw
From Scratch Brownies served ala mode with Chocolate Drizzle

Week 6 (May 9) – Disney-Inspired Cooking
Breakfast Pizza (Contemporary Resort) – Scrambled Eggs, Sausage, and Creamy Cheese on a Delicious Pizza Dough Crust
Minnie Mouse cupcakes: Disney’s Pop Century Resort – vanilla cupcakes filled with orange frosting and topped with vanilla & strawberry swirled frosting

CLICK TO READ COOKING SERIES POLICIES

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.