Event Registration

Description:

Kinder-aged cooks will enjoy making flavorful fall recipes and family favorites foods that feature a variety of fruits, vegetables, and fresh ingredients. Festive Fall recipes are selected to be nutritious, fun, and simple to make. In Kinder Kitchen, young chefs will make the same recipes as all other, higher level Compass cooking classes, however, some foods may be pre-cut and some steps may be simplified or completed by the cooking teacher in to support the speed and skills of the younger students. Students must be age 5 for this class. Each class will focus on a portion of a meal including appetizer, salad, soup, side dish, main dish, and dessert. The Compass chefs' culinary adventures will include:

• Sweet Pumpkin Dip
• Chicken Vegetable Soup
• Caprese Salad Bites
• Honey Glazed Carrots
• Spinach Artichoke Meatballs
• Pineapple Coconut Cupcakes
• Cheesy Rice Casserole with Green Chilies

Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get young students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week.

Notes: Students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. Students must be age 5 for this class. (3- and 4- year olds cannot be accommodated. No exceptions.)

Topics in this Series: Fall Fare with Flair (Quarter 1), Festive Fall Flavors (Quarter 2), Winter Warm-Ups (Quarter 3), Savory Spring Specialties (Quarter 4). Lab/Supply Fee: A class fee of $45.00 is due payable to the instructor on the first day of class. What to Bring: None- Disposable aprons and take-home containers provided. What to Wear: Students should wear clean clothes and have long hair tied back, braided, or secured under a bandana (male and female).For more information and FAQs, see the Compass Cooking Classes webpage.