December 2018

Kids Holiday Baking and Edible Gifts Workshop

 

Friday, December 21

 (first day of Winter break for Capo USD!)

 

9:30-12:00

(Individual class description is on the Registration Page)

Classes are held at the Covenant Hills Clubhouse

1 Covenant Hills Drive,

Ladera Ranch, CA 92694

Ages: 7+

Space is Limited.  This class will sell out.

 

Grab your apron and whisk  into a delicious morning of holiday baking!  Children will learn how to make absolutely everything from scratch, using farmer's market ingredients, and gain confidence and safety in the kitchen.  

 

These classes are hands on and for children ages 7+.  Holiday containers will be provided for you to take home lots of treats to share with family and friends or give as special homemade gifts.

 

  • Classic Double Chocolate Chunk Cookies

  • Holiday Melt-away Sprinkle Cookies

  • Gourmet Chocolate Dipped Pretzels

Class includes all food, equipment and take home printed recipes. 

 

  • Please arrive on time, in comfortable attire and closed-toe shoes.  

  • Bring an apron to wear.

  • Long hair needs to be tied back.  

  • This will be a fun a memorable class your child will love!

 

$90

January/February 2019

 

Cooking Basics

Young Chefs

(1st - 5th grade)

Wednesdays:  1/23, 1/30, 2/6

3:30-4:45 p.m.

Tweens and Teens in the Kitchen

(4th - 10th grade)

Thursdays: 1/24, 1/31, 2/7

3:45-5:00 p.m.

In this hands-on 3-week course, kids will learn the basics of cooking and baking, in addition to extensive knife skills.  Our unique, small class size ensures that each child will have the maximum hands-on learning opportunity. 

Week 1: Knife Skills / Healthy Eating

Mastering the art of cooking starts with knife skills. We will learn and practice the fundamental culinary cuts—slice, dice, mince, julienne and chiffonade.  We’ll learn how proper cutting ensures even cooking and attractive presentations. Kids will learn the importance of healthy eating, and have plenty of hands on practice transforming chopped vegetables and fruits into a variety of sweet and savory recipes, like our kids favorite, vegetable tortellini soup and healthy fruit crepes.

 

Week 2:  Sauté & Sauces, and Pasta Dough


In today’s class, we’ll cover the three main components of sauces:  intense flavor, complex character and the ability to unify all the elements in a dish. We will share tips for achieving the desired texture and consistency with sauces.  We’ll also learn secrets for working with pasta dough  and discover how simple it is to make pasta  from scratch!  We’ll put our skills to the test by making  homemade marina sauce and each making their very own pasta bowl.
 


Week 3:  Baking and Sweet Treats!

In this very fun and interactive workshop, we’ll work in pairs to learn the importance of precise measuring, along with proper  ingredient ratios and cooking temperatures.  Our young chefs will have 1 hour to create entirely from scratch, their very own  special surprise sweet treat for everyone to sample and take home to share too.  This is a fun and memorable finale to our 3-week cooking basics series.

$160

Life Skill Goals

Our classes teach cooking and baking skills for all age levels, in addition to learning the importance of healthy eating.  Our goal is for your children to master the following: 

Tiny Cooks:  Age 2-6

Life skill goals:  trying a variety of new foods, following directions, cleaning up setting the table, serving others

  • Carry things to and from the table

  • Sort utensils

  • Begin to scoop, blend and measure dry ingredients

  • Pour milk/water

  • Stir batter

  • Roll dough

  • Spread soft butter, nut butter, cheeses, spreads

  • Help crack eggs

  • Peel vegetables

  • Cut soft fruits and vegetables with a dull knife

Young Chefs:  1st - 5th Grade

Life skill goals:  gaining independence and confidence in the kitchen, learning basic knife skills, begining cooking and baking

  • Read directions

  • Cut own food - potato, meat, etc. 

  • Crack and separate eggs independently

  • Work at the stovetop safely

  • Brown ground meats

  • Begin developing sharp knife skills - slice, chop, dice, core

  • Crush garlic

  • Flip pancakes

  • Cook rice and pasta

  • Cook eggs:  scrambled, fried

  • Create salads and dressings from scratch

  • Steam and Sauté vegetables

  • Safely bake in the oven

  • Use small electric appliances like a mixer or blender independently

  • Make own lunch

Tweens/Teens in the Kitchen:  4th - 10th Grade

Life skill goals:  achieving independence in the kitchen, working as a team with others, making a meal by themselves, budgeting, shopping, mastering real life skills for adulthood

  • Extended knife skills - julienne, cube, mince, chiffonade, butterfly

  • Work with raw meat, poultry and fish

  • Make a stir fry

  • Plan and make a meal by themselves

  • Master more complicated recipes with precision

College Bound -  101:  11 - 12th Grade and above

(Private/Group classes are also offered for this class)

Independent living can be challenging for a busy college student on a budget, so we’ve designed a class specific for their needs.  Students will learn kitchen fundamentals, knife skills, as well as quick snacks and healthy recipes for breakfast, lunch and dinner.  Best of all, most recipes taught in this course, have no more than 5 ingredients, and can be made in 15 minutes or less.

  • Head off to college capable of preparing breakfast, lunch, dinner and quick snacks in a simple and healthy way.

  • Learn cooking and nutritional values and how to think outside the “recipe” for substitutions and changes within

  • Learn how to compose a balanced meal, with seasonal ingredients and discover the importance of being fully aware of what you put inside your body

  • Includes printed take home recipes

 

In addition to learning an important life skill, there are plenty of other educational benefits derived from children learning how to cook.  Here are a few of the skills and learning abilities that children of all ages can develop:

Sensory skills – Through tasting, hearing, touching, smelling and seeing, children will be exposed to and identify different foods.

Motor skills – Being actively involved with food will help large and fine motor skills. Also, food preparation enhances eye-hand coordination.

Language skills – Cooking provides a rich opportunity to learn the names of foods and utensils. Many food activities can also encourage conversations about food likes, dislikes and experiences children have had with food.

Mathematics – Kids will count, measure and follow directions while preparing recipes.

Social skills – Working with other children will give kids a sense of sharing and cooperation, in addition to understanding how to interact with others in groups, learning from one another.

Emotional development – As children learn to make something for themselves, they develop a sense of independence and a positive self-image.

Health and Safety – During food preparation, children will learn the importance of healthy eating, including safety of utensils and appliances. 

www.CookingwithKids.info

College-Bound: Cooking 101

(high school and older)

5 week session - ongoing 

Dates will be determined based on enrollment.

Please email us of your interest and availability, prior to registration.

3:30 to 4:45  (meets once a week)

Location:  Ladera Ranch

April 2019

Knife Skills,

Cooking and Baking

Young Chefs

(1st - 5th grade)

Wednesdays:  4/10, 4/17, 4/24

 

3:30-4:45 p.m.

Tweens and Teens in the Kitchen

(4th - 10th grade)

Thursdays: 4/11, 4/18, 4/25

3:45-5:00 p.m.

Children will learn extensive knife skills in addition to the basics of cooking and baking.  Our unique small class size ensures that each child will have the maximum hands-on learning opportunity. 

Week 1: Knife Skills / Healthy Eating

Mastering the art of cooking starts with knife skills. We will learn and practice the fundamental culinary cuts—slice, dice, mince, julienne and chiffonade.  We’ll learn how proper cutting ensures even cooking and attractive presentations. Kids will learn the importance of healthy eating, and have plenty of hands on practice transforming chopped vegetables and fruits into a variety of sweet and savory recipes, like our kids favorite, vegetable tortellini soup and healthy fruit crepes.

 

Week 2:  Sauté & Sauces, and Pasta Dough


In today’s class, we’ll cover the three main components of sauces:  intense flavor, complex character and the ability to unify all the elements in a dish. We will share tips for achieving the desired texture and consistency with sauces.  We’ll also learn secrets for working with pasta dough  and discover how simple it is to make pasta  from scratch!  We’ll put our skills to the test by making  homemade marina sauce and each making their very own pasta bowl.
 


Week 3:  Baking and Sweet Treats!

In this very fun and interactive workshop, we’ll work in pairs to learn the importance of precise measuring, along with proper  ingredient ratios and cooking temperatures.  Our young chefs will have 1 hour to create entirely from scratch, their very own  special surprise sweet treat for everyone to sample and take home to share too.  This is a fun and memorable finale to our 3-week cooking basics series.

$160