Kids’ Early Fall 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: Wednesdays: 9:30 – 11:30 a.m. (2 hour class)
DATES: September 20, 27, October 4, 11, 18
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.

MENU FOR CHILDREN’S SERIES:
Italian Cuisine – (September 20)
Chicken Parmesan
Garlic Bread
Pan-Seared Zucchini Squash
Italian Lemon Tart with Kid-Made Buttery Crust

American Classics – (September 27)
From Scratch Cheeseburger Mac and Cheese
Parmesan Oven-Roasted Broccoli
Oreo-stuffed Chocolate Chip Cookies

Asian – (October 4)
Chicken Satay with Peanut Dipping Sauce
Cucumber Salad — Thai side salad of crispy cucumber, red onion, and peanuts
Fried Bananas with Chocolate Sauce

French Cuisine – (October 11)
Croque Madame – French ham and cheese sandwich topped with béchamel sauce and toasted in the oven
Mixed Greens Salad with Lemon Honey Dijon Vinaigrette
Chocolate Mousse

Mexican Favorites – (October 18)
Fish Tacos with Kid-Made Guacamole and Salsa
Mexican Street Corn Off the Cob (Esquites)
Salted Dulce de Leche Cupcakes

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.