Kids’ Home School Series – Nov. 2024

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: 12:00 – 2:00p.m.
DATES: November 4, 11, 18, 25
PRICING: $250 for 4 weeks
MENU:

Week 1: Indian Cuisine

Indian Butter Chicken Pumpkin Curry with Basmati Rice
Chai Creme Brulee – Traditional creme brulee with an Indian twist

Week 2: Stuffed to Perfection

Flank Steak Roulade with Balsamic Drizzle – stuffed with spinach, mozzarella, and feta
From Scratch Eclairs Filled with Guest-made Whipped Cream with Chef-made Chocolate Ganache

Week 3: Holiday Breads and Desserts

Snowflake Brioche ¬– buttery brioche beautifully shaped like a snowflake
Cinnamon Rolls with Cream Cheese Frosting
Apple Fritters with Sugar Glaze

Week 4: Holiday Appetizers

Shallow Fried Sausage and Parmesan Arancini with Kid-made Marinara
Holiday Chocolate Cake Balls Covered in White Chocolate and Peppermint

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.

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.