Children’s Spring After School 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. When children cook the food themselves, they are more likely to try what they have prepared.  Throughout the series, we will practice knife skills, working with savory and sweet doughs, searing proteins, and baking.  At the end of each class, the kids enjoy the food they have prepared.

SCHEDULE: Mondays: 3:30 – 5:30 p.m. (2 hour class)
DATES: March 27, April 3, 10, 17, 24
PRICING: $300 for entire 5-week series (sold as a series only)

AGES: This series is intended for children ages 7 or older. We teach basic culinary skills to the novice cook and provide those children with kitchen experience the opportunity to advance their skills and increase their confidence.

MENU FOR CHILDREN’S FIVE WEEK SERIES:
Italian (March 27)
Pepperoni and Cheese Pizza Bombs with House-Made marinara sauce
Caprese Salad with Guest made Balsamic Vinaigrette
Soft Italian Cookies dipped in a creamy vanilla glaze and topped with colorful sprinkles

French (April 3)
Sweet and Savory Pate Choux–kids will make pate choux dough and use it to make ham and cheese sandwiches and eclairs frosted with house-made chocolate ganache
Pastry Cream
Crème Brulée with Supervised Child-Bruléed Sugar Topping

Sweet and Savory Baking (April 10)
Berry hand pies with kid-made Pie dough with vanilla glaze and sprinkles
Cheeseburger cups–sauteed ground beef baked in a puff pastry crust topped with cheese
Snickerdoodles

Asian (April 17)
Philadelphia Roll Sushi (Krab, avocado, cream cheese, and cucumber)–kids roll sushi on a mat
Chicken Teriyaki with Fried Rice

American Classics (April 24)
Corn Dog Nuggets with Honey-mustard Dipping Sauce and Ketchup
Oven-baked Fries
Strawberry-filled Cupcakes Frosted with Kid-Made Strawberry Buttercream 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.