Kids’ Home School Spring Cooking Series 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: March 11, 25, and April 1, 8, 15 (no class on 3/18)
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.

CHILDREN’S SPRING COOKING SERIES MENU:

Tex Mex: March 11
Nachos With Pico De Gallo and Guest-Made Cheese Sauce
Steak Fajitas with Peppers, Onions, Guacamole, And Warm Tortillas
Churro Cupcakes

Sweet and Savory Baking: March 25
Individual Lemon Meringue Pies with Homemade Pie Dough
Savory Sausage and Cheese Pinwheels with Puff Pastry
Margharita Foccacia Flatbread

Hawaiian: April 1
Pineapple And Veggie Summer Rolls with Sweet Chili Sauce
Huli Huli (Pineapple and Soy) Chicken with Spam Fried Rice
No-Bake Banana Cheesecake Pie with Kid-Made Graham Cracker Crust, Topped with Toasted Coconut

Asian: April 8
Smoked Salmon and Cucumber Sushi Roll with Soy Sauce
Orange Chicken, Fried and Tossed with a Tangy Sauce and Chef-Made Rice
Baked Mango Samosa in Phyllo Dough

Day at the Beach: April15
Strawberry Salsa With Tortilla Chips
Fried Chicken Tenders with Lemon Aioli
Creamy Pasta Salad with Elbow Macaroni, Onion, Bell Pepper, and Celery
Double Chocolate Chunk Cookies with Sea Salt

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.