Kitchen for Beginners

Is your child interested in cooking or food, but doesn’t know where to start? Kitchen for Beginners is the perfect place for a cook with minimal experience in the kitchen, but who has had some exposure to cooking.

Prerequisites: Participants should be familiar with the uses of knives, spoons, spatulas, and whisks as well as with the concepts of sauteing, grilling, and roasting. No hands-on experience necessary.

 

Age groups

4th-8th grade, 9th-12th grade

Safety

Thorough discussion of kitchen safety protocol including knives, heat, and foodborne illnesses.

  • 4th-8th grade: Students will be required to use cut-safe gloves for the entirety of the class. Heat sources will be used only under strict supervision.

  • 9-12th grade: Students will be required to use cut-safe gloves until they can demonstrate mastery of basic cutting and safety skills. Heat sources will be introduced under supervision and students will work towards independent use.

Techniques & Skills

Introduces students to basic kitchen etiquette and cutting techniques for a variety of common ingredients. By the end of the class, participants will feel confident with stove-top and oven cooking at home. Students will learn to read recipes with sequential and concurrent steps. Buddy systems and team cooking will often be employed to develop communication and interpersonal skills.

Recipes & Ingredients

Introduces fundamental techniques for preparing common meats, seafood, grains, and vegetables. We select ingredients and recipes which produce complex flavor combinations and interesting dishes, while remaining accessible and practical to recreate at home.

EDUCATIONAL CURRICULUM

We use cooking as a tool to explore a variety of important topics relating to food. These include the social, cultural, and environmental impacts of food, food systems, and healthy eating. Classes focus on exploring one or more of these topics in an engaging and age-appropriate manner. See details during registration for specifics, and check out our Curriculum page for more information on all educational content.


Beginner Exploration

Want to help your child expand their palate? Beginner Exploration is perfect for young cooks with minimal experience but a taste for adventure! Students will be exposed to exciting flavors and ingredients while learning introductory cooking skills. Be warned, we have a ‘no yuck’ rule!

Prerequisites: Please come with an open mind and a willingness to try everything, barring food allergies and religious/moral exceptions. Participants should be familiar with the uses of knives, spoons, spatulas, and whisks as well as with the concepts of sauteing, grilling, and roasting. No hands-on experience necessary. Some classes include guest chefs and/or field trips, see description during registration for details.

Age Groups

4th-8th grade, 9th-12th grade

Safety

Thorough discussion of kitchen safety protocol including knives, heat, and foodborne illnesses.

  • 4th-8th grade: Students will be required to use cut-safe gloves for the entirety of the class. Heat sources will be used only under strict supervision.

  • 9-12th grade: Students will be required to use cut-safe gloves until they can demonstrate mastery of basic cutting and safety skills. Heat sources will be introduced under supervision and students will work towards independent use.

Techniques & Skills

Introduces basic cutting techniques and helps familiarize students with stove-top and oven cooking, while exploring ingredients and cuisines from around the world. Students will learn to read recipes with sequential and concurrent steps. Buddy systems and team cooking will often be employed to develop communication and interpersonal skills.

Recipes & Ingredients

Exploration classes focus on bringing less common ingredients into the kitchen and teaching students to prepare them in traditional or innovative, but always delicious, ways. Some dishes focus on cultural exploration such as traditional Indian cuisine, or Polish pickling techniques, while other dishes center on key ingredients like duck, cow tongue, escargot, cassava, geoduck, or even frog legs!

Health & Sustainability

All our classes include content on the topics of nutrition and environmental sustainability, and an emphasis on active reflection throughout the cooking and eating process. However, the goal of the class is cultural exploration through exposure to ingredients and flavors that challenge students palates and expand their understanding of food, and not a focus on health and environmental sustainability.


To register for a class, click here: