Children’s Winter Afternoon 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: Tuesdays: 3:30 – 5:30 p.m. (2 hour class)
DATES: January 17, 24, 31, February 7 and 21 (no class on February 14)
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:
Southern Favorites (January 17)
Chicken Pot Pie with Puff Pastry Crust
From-Scratch Pimento Cheese Served with Kid Cut Up Vegetables
Banana Cream Pie with Kid-made Graham Cracker Crust

Baking Breakfast (January 24)
Spinach, Bacon, and Cheddar Cheese Quiche with Kid-Made Pie Dough
From-Scratch Belgian Waffles
Kid-Made Berry Compote and From-Scratch Whipped Cream

Ravioli Dinner From-Scratch (January 31)
Pasta from Scratch
Three Cheese Ravioli
Bolognese Sauce
Caesar Salad with Kid-made Dressing

South of the Border (February 7)
Chicken Enchiladas with Red Sauce
From-Scratch Guacamole Served with Tortilla Chips
Pink Mexican Sugar Cookies (Polvorones) – Iced and Decorated for Valentine’s Day

Backyard Barbecue (February 21)
Ground Beef Sliders with Cheese, Lettuce, and Tomato
From-Scratch Potato Skins with Kid-Made Ranch Dressing
Brownies with Chocolate Ganache 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.