SPRING II SESSION: May 4, May 11, June 1, June 15 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 during the 4-week session: 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: ENERGY BITES AND SPRING CRITTER SNACKS
- We will be kicking off the SPRING II session with some creative and healthful snacks that taste good and are good for you!
- Students will measure, mix, roll shapes, practice knife skills, and exercise creativity!
- We will be using a variety of fruits and vegetables to create our spring critters.
- Energy bites are a quick source of protein and healthy fats.
- WEEK 2:MOTHER'S DAY PANCAKE-MINI MUFFINS & HASH BROWNS
- It's a pancake, it's a muffin, it's a pancake-mini muffin!
- We're celebrating all the ladies in our lives with special breakfast recipes that are great on Mother's Day or any day you want to cook for those you love!
- Knife skills, egg cracking techniques, whisking and grating will all be addressed.
- Hash browns require only two main ingredients--you'll never buy another fast food hash brown after you make this easy recipe!
- WEEK 3:SWEET AND SAVORY FLOWER POT TREATS: HUMMUS & VEGGIES AND "DIRT IN A CUP" PARFAIT
- We're taking a trip to the Middle East when we make hummus! Students will learn how a food processor works, how to measure, cut veggies into shapes (baton, and batonnet).
- Students will make seasoned chips for dipping, using tortillas.
- Students will be mixing, measuring and layering a dessert to make a parfait.
- WEEK 4:LASAGNA CUPS (WITH GROUND TURKEY OR VEGGIES)
- During our final class of the session, we will be visiting Naples, Italy, where lasagna originated. We will be adding an Asian twist to our creations that makes this recipe so fun and easy!
- Students will learn to brown meat, shred cheese using a grater, and dice veggies while practicing knife skills.
Other concepts emphasize during the 4-week session: 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!
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