Cooking for Little Kids: Savory Spring Specialties (Tue)Closed

Quarter(s): 4

Day(s): Tue

Open Spots: 0

Students will enjoy making tasty, light spring recipes that feature a variety of fruits, vegetables, and fresh ingredients. Spring Specialties are selected to be nutritious, fun, and simple to make. 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:

• Divine Water Chestnuts
• Gazpacho
• Orchard Ambrosia Salad
• Chicken Carbonara
• Succotash
• Brussels Sprout Casserole
• Orzo with Spinach, Tomato and Ricotta
• Blueberry Lemon Trifle

Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get 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 nuts, dairy, wheat, gluten, and eggs. All food supplies will be conventional, mass market ingredients. Specialty food preparations/certifications such as halal, kosher, and organic will not be used due to cost and sourcing logistics. 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.

Cooking for Kids: Savory Spring Specialties (Tue, 11am)Closed

Quarter(s): 4

Day(s): Tue

Open Spots: 0

Students will enjoy making tasty, light spring recipes that feature a variety of fruits, vegetables, and fresh ingredients. Spring Specialties are selected to be nutritious, fun, and simple to make. 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:

• Divine Water Chestnuts
• Gazpacho
• Orchard Ambrosia Salad
• Chicken Carbonara
• Succotash
• Brussels Sprout Casserole
• Orzo with Spinach, Tomato and Ricotta
• Blueberry Lemon Trifle

Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get 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 nuts, dairy, wheat, gluten, and eggs. All food supplies will be conventional, mass market ingredients. Specialty food preparations/certifications such as halal, kosher, and organic will not be used due to cost and sourcing logistics. 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..

Cooking for Kids: Savory Spring Specialties (Tue, 12pm)Closed

Quarter(s): 4

Day(s): Tue

Open Spots: 0

Students will enjoy making tasty, light spring recipes that feature a variety of fruits, vegetables, and fresh ingredients. Spring Specialties are selected to be nutritious, fun, and simple to make. 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:

• Divine Water Chestnuts
• Gazpacho
• Orchard Ambrosia Salad
• Chicken Carbonara
• Succotash
• Brussels Sprout Casserole
• Orzo with Spinach, Tomato and Ricotta
• Blueberry Lemon Trifle

Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get 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 nuts, dairy, wheat, gluten, and eggs. All food supplies will be conventional, mass market ingredients. Specialty food preparations/certifications such as halal, kosher, and organic will not be used due to cost and sourcing logistics. 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.

Cooking for Tweens: Savory Spring Specialties (Tue)Closed

Quarter(s): 4

Day(s): Tue

Open Spots: 0

Students will enjoy making tasty, light spring recipes that feature a variety of fruits, vegetables, and fresh ingredients. Spring Specialties are selected to be nutritious, fun, and simple to make. 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:

• Divine Water Chestnuts
• Gazpacho
• Orchard Ambrosia Salad
• Chicken Carbonara
• Succotash
• Brussels Sprout Casserole
• Orzo with Spinach, Tomato and Ricotta
• Blueberry Lemon Trifle

Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get 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 nuts, dairy, wheat, gluten, and eggs. All food supplies will be conventional, mass market ingredients. Specialty food preparations/certifications such as halal, kosher, and organic will not be used due to cost and sourcing logistics. 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..

Kids' Confection Kitchen: Casual Confections (Tue)Closed

Quarter(s): 4

Day(s): Tue

Open Spots: 0

Toffee. Taffy. Truffles... End the day on a sweet note! Students will enjoy making and eating delicious confections. Each week they will prepare a fresh, handmade dessert or sweet such as: pies, cakes, cookies, tarts, trifles, mousses, puddings, candies, fudge, brittle, or chocolates. The class will include some icing, decorating, and garnishing techniques for completed desserts. This quarter, the Compass bakers' culinary adventures will include:

• Coconut Macaroons (nut)
• Mini Lemon Meringue Pie
• Blueberry Honey Cakes
• Mint Chocolate Pecan Trifle (nuts)
• Glazed Blackberry Cake
• Strawberry Rhubarb Cobbler
• Chocolate Caramel Toffee Fudge (nuts)
• Lemon Cupcakes with Lavender Frosting

Students will be eating what they make each week and bringing home the recipes and leftovers. This engaging sweets class will get students excited about helping in the kitchen and entertaining. They will learn important baking skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary is introduced each week. 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 small group. Notes: Students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain nuts, dairy, wheat, gluten, and eggs. All food supplies will be conventional, mass market ingredients. Specialty food preparations/certifications such as halal, kosher, and organic will not be used due to cost and sourcing logistics. Topics in this Series: Decadent Delights (Quarter 1); Gooey Goodies (Quarter 2), Best Bon Bons (Quarter 3), and Casual Confections (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..