Kids’ Home School Holiday Cooking Series

In our children’s holiday cooking series, children learn to prepare holiday and fall themed 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: 11 a.m. – 1 p.m. (2 hour class)
DATES: October 30, November 6, 13, 20, 27
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 HOLIDAY COOKING SERIES MENU:
October 30 – Halloween Sweet and Savory Treats
Jack O’ Lantern Pizzas with From Scratch Pizza Dough
Halloween Themed Sugar Cookies decorated with Royal Icing
Ghost Chocolate Cupcakes
November 6 – Soup and Handhelds
Chicken, Vegetable, and Wild Rice Soup
Greek Spanakopita
Homemade Strawberry Pop Tarts with Kid-made Pie Dough and Vanilla Glaze
November 13 – Fall Flavors
Pasta Dough from Scratch
Creamy Butternut Squash, Sage & Sausage Linguine
Classic Apple Crisp with Oatmeal Streusel Topping
November 20 – Holiday Brunch
Breakfast Strata with Sausage
Fruit and Yogurt Parfaits with Kid-made Granola Topping
Pumpkin Cinnamon Rolls with Cream Cheese Frosting
November 27 – Holiday Cookies and Desserts
Maple Pecan Pie with Sweet Pie Crust
Snow Globe Chocolate Sugar Cookies
Bacon Cheese Puff Pastry Pinwheels

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.