SPRING I SESSION: March 16, March 23, April 13, April 27 10:00 a.m.-11:30 a.m.
SKU:
$150.00
$150.00
per item
THIS CLASS IS FOR AGES 7-9
(class offerings are the same for both age groups, however the pace and level of instruction will vary)
*be sure to purchase the apron starter kit if this is your first session
Other concepts emphasize: kitchen safety and kitchen hygiene, mise en place (organize materials and ingredients) measuring dry and liquid ingredients, how to follow and sequence the steps of a recipe, comprehension of important vocabulary, teamwork, problem solving, and much more!
(class offerings are the same for both age groups, however the pace and level of instruction will vary)
*be sure to purchase the apron starter kit if this is your first session
- WEEK 1:ST. PATTY'S GREEN CUISINE: Shamrockin' Quesadillas & Leprechaun Shakes
- We're celebrating St. Patty's Day with all things green! Students will learn how to make quesadillas that are shaped like shamrocks and minty green shakes that contain no food coloring. You'd never guess they were good for you!
- Culinary skills will include learning knife skills and how to use a grater, a turner/spatula, and a blender.
- WEEK 2: APPLES AND FRENCH TOAST DESSERT WITH REAL WHIPPED CREAM Make it for dessert or breakfast! Either way it's a win!
- Students will learn egg cracking, whisking, how to peel, core and slice apples. We will finish off by whipping up real whipped cream.
- WEEK 3:PARFAIT PARTY! Homemade granola, fresh fruit and yogurt make a delicious and good- for-you anytime snack!
- Students will practice knife skills by cutting fresh fruit. We will be measuring and mixing ingredients, and discussing oven safety while making granola. Learning how to layer and getting creative with their parfaits will result in a treat to be proud of!
- WEEK 4: HAVE A "SOUPER" DAY! Spring vegetable soup and rolls brushed with honey butter.
- Students will learn how to make a mirepoix (a mix of diced vegetables) to create a vegetable soup. Students will knead and shape bread dough into small rolls that they can coat with honey butter. What a great way to finish off four fun weeks of cooking, creating and communicating!
Other concepts emphasize: kitchen safety and kitchen hygiene, mise en place (organize materials and ingredients) measuring dry and liquid ingredients, how to follow and sequence the steps of a recipe, comprehension of important vocabulary, teamwork, problem solving, and much more!