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Cooking Classes

Advanced cooking classes for bright students!

Does your child spend their free time pulling ingredients out of the pantry? Do they beg to watch Chopped Jr., and try to make all the recipes on their own? Do they know their way around the kitchen like the back of their hand? Then your child might be the perfect candidate for our Culinary Kids Advanced Cooking Class! 

With the guidance of Culinary Kids staff, students of ages ten and up will learn under the instruction of home cooks, restaurateurs, and a professional chef! Students will practice professional food preparation and master detailed skills and techniques used by certified chefs.

Throughout each three-month session, students will use our safety-oriented environment to practice topics like knife skills, measurements and conversions, ServSafe food handling practices, herb-spice-ingredient identification, palette expansion, and nutrition. Students will be introduced to specific cooking techniques such as sautéing, braising, broiling, frying, roasting, grilling, baking, stewing and more! Each class, students will use their newfound skills to create a full meal, and because of the varied recipe syllabus, no two weeks ever look the same!

At the end of each full session, parents will have the opportunity to participate in a Celebration Dinner: the students take over, transform the kitchen into a dining space, and cook for the guests using their very own menu! Parents return with invited guests and are served their meal, which they can enjoy with the students. This event is the perfect chance for students to showcase their skills and celebrates their creativity and confidence in the kitchen! We'll also present session award certificates and gifts! 

Celebration fee of $85 plus tax includes two guest tickets and awards presentation. Additional tickets can be purchased for $25 each plus tax.

Syllabus Topics:

Professional Instruction will cover the following sample topics:

  • Knife skills (ex. chop, julienne, dice, brunoise, batonnet)
  • Bread baking (ex. flatbreads, focaccias)
  • Sauces (ex. beurre blanc, creole, marinaras)
  • Food handling, allergens, dietary restrictions
  • Specific cooking techniques (ex. braising, roasting, searing)
  • Measurements and conversions

Syllabus details will also allow for student input on additional topics that they would like to learn! Techniques and skills will be taught during class, but to truly benefit, students should practice the skills at home to create necessary muscle memory and improve the skills. Practicing will help them create a strong foundation of habit and knowledge.

Mondays, 5:30 – 7:30 pm
Ages 10  18

Limited to only 15 students per session

What To Bring:

Binders - Each student must bring a three-ring binder to hold study material and recipes provided during class. Students bring these home to enjoy, and then bring back with them when they return for the next class.

Chef Knife & Board - A standard chef’s knife and chopping board will be used each class. If you do not have one, at the first class we will provide advice needed to make the purchase or choose from what you have at home.

Knife Roll - To carry knives safely

The above items can be ordered and purchased through Culinary Kids for your convenience. 

Chefwear Order Form

Attire:

Hair must be pulled back neatly, and students are required to wear closed-toe shoes.

We offer professional grade chef coats (with optional personalization and embroidery) at a fee of $59.00 (or $49.00 without embroidery) plus tax. Personalized chefwear takes 1 - 3 weeks to arrive. Chef hats are also available for purchase at $15.00 plus tax.

Tuition:
Monthly rate - $165 per month (4 classes) 
Drop In Rate - $45 plus tax (this option is perfect if your student wants to try the class before committing!)
Tuition is due by the start of the first class.

Absence / Cancellation Policy:

If a student has a planned absence, staff must be notified no less than three (3) business days prior to the absence to adjust food supplies. If this notification is provided, a tuition credit may be applied. The credit can be used towards class, or the value can be transferred for use toward any other program, based on availability.

We understand that last-minute absences sometimes occur. Should a last-minute absence occur, it is our policy to retain 30% of the fee from the missed class, in order to cover prepurchased supply costs and office management duties. The credit balance can be applied to future programs.