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DTSTART;TZID=America/New_York:20240311T120000
DTEND;TZID=America/New_York:20240311T140000
DTSTAMP:20260411T130948
CREATED:20240209T160120Z
LAST-MODIFIED:20240325T140425Z
UID:10006905-1710158400-1710165600@jaxcookingstudio.com
SUMMARY:Kids' Home School Spring Cooking Series 2024
DESCRIPTION: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. \nSCHEDULE: Mondays: 12:00 – 2:00p.m.\nDATES: March 11\, 25\, and April 1\, 8\, 15 (no class on 3/18)\nPRICING: $310 for 5 weeks \nAGES: 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. \nCHILDREN’S SPRING COOKING SERIES MENU:\n \nTex Mex: March 11\nNachos With Pico De Gallo and Guest-Made Cheese Sauce\nSteak Fajitas with Peppers\, Onions\, Guacamole\, And Warm Tortillas\nChurro Cupcakes \nSweet and Savory Baking: March 25\nIndividual Lemon Meringue Pies with Homemade Pie Dough\nSavory Sausage and Cheese Pinwheels with Puff Pastry\nMargharita Foccacia Flatbread \nHawaiian: April 1\nPineapple And Veggie Summer Rolls with Sweet Chili Sauce\nHuli Huli (Pineapple and Soy) Chicken with Spam Fried Rice\nNo-Bake Banana Cheesecake Pie with Kid-Made Graham Cracker Crust\, Topped with Toasted Coconut \nAsian: April 8\nSmoked Salmon and Cucumber Sushi Roll with Soy Sauce\nOrange Chicken\, Fried and Tossed with a Tangy Sauce and Chef-Made Rice\nBaked Mango Samosa in Phyllo Dough \nDay at the Beach: April15\nStrawberry Salsa With Tortilla Chips\nFried Chicken Tenders with Lemon Aioli\nCreamy Pasta Salad with Elbow Macaroni\, Onion\, Bell Pepper\, and Celery\nDouble Chocolate Chunk Cookies with Sea Salt \nCLICK TO READ COOKING SERIES POLICIES \nCURRICULUM:\nWe believe in learning by doing. In our cooking series\, all classes are hands-on\, and children eat what they each make.\nWe will teach the kids the following as appropriate for the menu being cooked each week:\n1. 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;\n2. how to read and follow a recipe;\n3. how to arrange the kitchen workplace so that all the items needed for the recipe are located and placed nearby;\n4. how to accurately measure ingredients using measuring cups and measuring spoons and about measuring equivalents;\n5. how to bake/roast\, stew/braise\, stir-fry\, make sauces and soups;\n6. the difference between whole and processed foods and how each affects health;\n7. the importance of sustainability and eating what is in season;\n8. how to reuse or repurpose ingredients already on hand; and\n9. how to clean up the kitchen.
URL:https://jaxcookingstudio.com/class/kids-home-school-spring-cooking-series-2024/
LOCATION:JAX Cooking Studio\, 14035 Beach Boulevard\, Jacksonville\, FL\, 32224\, United States
CATEGORIES:Children's Cooking Series,Children's Cooking Series,Hands-on,Kids & Teens
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X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=JAX Cooking Studio 14035 Beach Boulevard Jacksonville FL 32224 United States;X-APPLE-RADIUS=500;X-TITLE=14035 Beach Boulevard:geo:-81.4478549,30.2883894
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230322T093000
DTEND;TZID=America/New_York:20230322T113000
DTSTAMP:20260411T130948
CREATED:20230118T202850Z
LAST-MODIFIED:20230212T201040Z
UID:10006002-1679477400-1679484600@jaxcookingstudio.com
SUMMARY:Children's Spring Home School Cooking Series
DESCRIPTION: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. \nSCHEDULE: Wednesdays: 9:30 – 11:30 a.m. (2 hour class)\nDATES: March 22\, 29\, April 5\, 19\, 26 (No class April 12)\nPRICING: $290 for entire 5-week series; $60 per individual class \nAGES: 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.\nParents welcome to come with child by registering for a separate ticket. \nMENU FOR CHILDREN’S FIVE WEEK SERIES:\nItalian (March 22)\nPepperoni and Cheese Pizza Bombs with House-Made Marinara Sauce\nCaprese Salad with Guest-made Balsamic Vinaigrette\nSoft Italian Cookies Dipped in a Creamy Vanilla Glaze and Topped with Colorful Sprinkles \nFrench (March 29) \nSweet and Savory Pate Choux–kids will make pate choux dough and use it to make ham and cheese sandwiches and eclairs frosted with house-made chocolate ganache\nPastry Cream\nCrème Brulée with Supervised Child-Bruléed Sugar Topping \nSweet and Savory Baking (April 5)\nBerry hand pies with kid-made Pie dough with vanilla glaze and sprinkles\nCheeseburger cups–sauteed ground beef baked in a puff pastry crust topped with cheese\nSnickerdoodles \nAsian (April 19)\nPhiladelphia Roll Sushi (Krab\, avocado\, cream cheese\, and cucumber)–kids roll sushi on a mat\nChicken Teriyaki\nFried Rice \nAmerican Classics (April 26)\nCorn Dog Nuggets with Honey-mustard Dipping Sauce and Ketchup\nOven-baked Fries\nStrawberry-filled Cupcakes Frosted with Kid-Made Strawberry Buttercream Frosting \nCLICK TO READ COOKING SERIES POLICIES \nCURRICULUM:\nWe believe in learning by doing. In our cooking series\, all classes are hands-on\, and children eat what they each make.\nWe will teach the kids the following as appropriate for the menu being cooked each week:\n1. 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;\n2. how to read and follow a recipe;\n3. how to arrange the kitchen workplace so that all the items needed for the recipe are located and placed nearby;\n4. how to accurately measure ingredients using measuring cups and measuring spoons and about measuring equivalents;\n5. how to bake/roast\, stew/braise\, stir-fry\, make sauces and soups;\n6. the difference between whole and processed foods and how each affects health;\n7. the importance of sustainability and eating what is in season;\n8. how to reuse or repurpose ingredients already on hand; and\n9. how to clean up the kitchen.
URL:https://jaxcookingstudio.com/class/childrens-spring-home-school-cooking-series/
LOCATION:JAX Cooking Studio\, 14035 Beach Boulevard\, Jacksonville\, FL\, 32224\, United States
CATEGORIES:Children's Cooking Series,Children's Cooking Series,Hands-on,Kids & Teens
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221020T093000
DTEND;TZID=America/New_York:20221020T113000
DTSTAMP:20260411T130948
CREATED:20220831T011756Z
LAST-MODIFIED:20221021T155248Z
UID:10005622-1666258200-1666265400@jaxcookingstudio.com
SUMMARY:Children's Late Fall Home School Cooking Series
DESCRIPTION: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 food\, they are more likely to try what they have prepared. At the end of each class\, the kids enjoy the food they have prepared. \nSCHEDULE: Thursdays: 9:30 – 11:30 a.m.\nDATES: October 20\, 27\, November 3\, 10\, and 17\nPRICING: $300 for entire 5-week series (sold as a series only) \nAGES: 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. \nMENU FOR CHILDREN’S FIVE WEEK SERIES:Italian Pasta Dinner from Scratch (Oct 20)Linguine Pasta from ScratchAlfredo SauceLemon Ricotta Cookies with Lemon Glaze \nFall Baking Favorites (Oct 27)Deep Dish Chicago-Style Pizza – from-scratch thick crust cradling layers of cheese\, sausage\, and thick and chunky tomato sauceCrazy Monster Cupcakes with Kid-made Buttercream Frosting – create wild monsters using an assortment of edible decorationsOhio Buckeyes – an irresistible peanut butter ball dipped in chocolate\nAsian Small Plates (Nov 3)Chicken Satay – marinated chicken skewers with creamy peanut sauceCrab Rangoon – imitation crab and cream cheese-filled fried wontons served with sweet Thai chili sauceVegetarian Japchae – Korean stir-fried glass noodles with onion\, bell peppers\, spinach\, and mushrooms in a delicious honey soy marinadeAmerican Comfort Foods (Nov 10)Creamy Chicken and Corn Chowder – loaded with chicken\, potatoes\, bell peppers\, corn\, and baconMacaroni and Cheese From Scratch – you’ll ban the box after eating this!Crispy Zucchini Fritters with a Dollop of Sour CreamCookie Dough Dip Served with Graham Crackers \nThanksgiving Baking (Nov 17)Bacon Wrapped Chicken Bites Topped with Maple BBQ GlazeApple Pie with with Kid-Made Pie DoughNo Bake Pumpkin Pie Truffles \nCLICK TO READ COOKING SERIES POLICIES \nCURRICULUM:\nWe believe in learning by doing. In our cooking series\, all classes are hands-on\, and children eat what they each make.\nWe will teach the kids the following as appropriate for the menu being cooked each week:\n1. 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;\n2. how to read and follow a recipe;\n3. how to arrange the kitchen workplace so that all the items needed for the recipe are located and placed nearby;\n4. how to accurately measure ingredients using measuring cups and measuring spoons and about measuring equivalents;\n5. how to bake/roast\, stew/braise\, stir-fry\, make sauces and soups;\n6. the difference between whole and processed foods and how each affects health;\n7. the importance of sustainability and eating what is in season;\n8. how to reuse or repurpose ingredients already on hand; and\n9. how to clean up the kitchen.
URL:https://jaxcookingstudio.com/class/childrens-late-fall-home-school-cooking-series/
LOCATION:JAX Cooking Studio\, 14035 Beach Boulevard\, Jacksonville\, FL\, 32224\, United States
CATEGORIES:Adult Series,Children's Cooking Series,Children's Cooking Series,Hands-on,Kids & Teens
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