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Cooking
Brunch Bunch - T2
with Angele Coburn
Ages: 11 - 17
Come whip up delicious brunch favorites like pancakes, parfaits, and mini quiches while learning kitchen skills and healthy cooking basics. All recipes are nut-free, though not all will be gluten- or dairy-free. Each young chef will enjoy their creations and take home new recipes to share! Instructor: Angele Coburn
Please Note: Lunch is required for all who have 2nd & 3rd period classes. Please add the correct lunch to your cart before checking out. If we notice that it is not added, we will add it as a separate invoice to you.
Confection Creations - T3
with Angele Coburn
Ages: 11 - 17
In this class, students will mix, melt, and mold their own sweet treats. Homemade candies are not only fun to make and eat, they can be a healthier choice too. When kids make candy themselves, they gain a sense of how much sugar and effort goes into it—helping them enjoy treats more mindfully. They will also have control over their use of dye and other additives. All recipes will be nut-free.
Charcuterie & Health Science: The Art and Science of Food and Wellness - T4
with Beck Fahey
Ages: 14 - 18
This innovative high school course blends the culinary art of charcuterie with the science of nutrition and health. Students will explore the history, cultural significance, and techniques behind creating charcuterie boards—featuring cured meats, cheeses, fruits, nuts, and accompaniments—while examining the nutritional values and health implications of these foods. Emphasis is placed on food safety, preservation, and balanced eating, connecting culinary practices with principles of wellness and human biology. Through hands-on projects and experiments, students will develop skills in food presentation, scientific analysis, and critical thinking about dietary choices. Projects include designing nutritionally balanced boards, exploring local and seasonal ingredients, experimenting with curing and preservation, and creating allergen-friendly or culturally inspired boards. By combining creativity with scientific understanding, this course empowers students to make informed, health-conscious decisions while expressing artistry through food.
Cooking Around the World - R2
with Rachel Pantke
Ages: 7 - 10
Get ready for a culinary adventure around the world! In this class, young chefs will embark on a fun, hands-on journey to explore different cuisines from every corner of the globe. Each week, we’ll travel to a new country and discover its unique flavors, ingredients, and cooking techniques, all while learning how to make delicious dishes that can be recreated at home. Once our dish is complete, we will enjoy it together while we learn facts and history of our country of the week.
Please Note: Lunch is required for all who have 2nd & 3rd period classes. Please add the correct lunch to your cart before checking out. If we notice that it is not added, we will add it as a separate invoice to you.
Gluten-free baking - R4
with Beck Fahey
Ages: 13 - 18
This hands-on baking class is designed for those who want to master the art of gluten-free baking without sacrificing flavor or texture. Students will learn to work with a variety of gluten-free flours, starches, and binding agents to create delicious breads, cakes, cookies, and pastries. The course covers essential baking techniques, ingredient substitutions, and troubleshooting tips to achieve the perfect rise, crumb, and taste in every gluten-free recipe. Whether you are baking for dietary needs or simply exploring new culinary skills, this class empowers you to bake confidently and creatively gluten-free treats.