Kids’ After School Winter 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: Tuesdays: 3:30 – 5:30 p.m.
DATES: January 23, 30, February 6, 20, 27 (no class on 2/13)
PRICING: $310 for 5 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 WINTER COOKING SERIES MENU:
Brunch Extravaganza – January 23
Ham and Cheese Omelet
Million Dollar Bacon
Buttery Biscuits Served with Butter and Honey
Chocolate Lava Cake with Whipped Cream

Italian Dinner – January 30
Classic Bruschetta on Crostini
Meatball Sub Topped with Melted Mozzarella and Kid-Made Marinara Sauce
Berry Tiramisu

Baking Bonanza – February 6
Strawberry Cupcakes with Buttercream Frosting
Cake Pops with Valentine Sprinkles
Creamy Thyme Chicken and Red Pepper Galette with Kid-Made Pie Dough

Indian Favorites – February 20
Indian Butter Chicken
Kid-Made Basmati Rice
Naan Bread

Go Greek – February 27
Pastitsio (Greek Lasagna) Topped with Bechamel Sauce
Greek Salad with Greek Vinaigrette
Honey Nut Swirls with Puff Pastry

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.