Kids’ 4-Week Cooking Series

In our children’s cooking series, children learn to prepare menus by actually preparing the recipes themselves each day. When children cook the food themselves, they are more likely to try what they have prepared, including vegetables! 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: 3:30-5:30pm
DATES: April 29 and May 6, 13, 20
PRICING: $250 for 4 weeks

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.

CHILDREN’S LATE SPRING COOKING SERIES MENU:

Knife Skills in Latin Cuisine
Empanadas with Mushroom, Onions, and Beef
Pico de Gallo
Mexican Fruit Salad
Brazilian Baked Pineapples with Cinnamon Sugar

Breakfast for Dinner
Veggie Quiche with Crust From Scratch
Turkey Maple Sausage
Chocolate Chip Banana Pancake

Southern Fare
Fried Chicken Tenders
Baked Green Beans with Bacon
Mac and Cheese
No Bake Edible Cookie Dough

Baking and Decorating
Chocolate Strawberry Cupcakes with From Scratch Buttercream
Lemon Crinkle Cookie
Savory Cheddar and Chive Scone with Kid-Made Compound Butter

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.