Ages 7 – 11
- Day 1: Little Italy
- Spaghetti with Marinara and Mini Meatballs
- Chopped Salad with Creamy Parmesan Dressing
- Day 2: Americana Classics
- Crunchy Rainbow Coleslaw
- Crispy Chicken Tenders
- Brown Sugar BBQ Sauce
- Apple Hand Pies
- Day 3: Journey to Japan
- Veggie Yakisoba
- Chicken Yakitori
- Day 4: Fiesta Favorites
- Chips and Homemade Salsa
- Grilled Veggie and Black Bean Quesadillas
- Chicken Fajitas
- Day 5: French Baking Fun
- Gougères (Cheese Puffs)
- Ham and Cheese Crêpes
- Chocolate Soufflé
What You Will Learn
Cooking Class Description: Take your future foodie on a global food journey this winter! Kids will enjoy five fun days of hands-on cooking experience—from flipping crêpes and rolling pasta dough to folding dumplings and baking hand pies. Each session explores the fundamentals behind popular world cuisines. They’ll learn basic food prep skills and cooking essentials as well as the culinary arts of creating a menu and plating dishes. Plus, every student will go home with a printed menu and graduation certificate. Designed for ages 7-11, our all-new winter series will help your child become a more creative and confident cook.
What To Expect: Great cooking is about more than recipes—it’s about techniques. In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.
- Classes are 2 hours, unless otherwise noted above
- You will work with other students in groups of 4.
- Hands-on classes are limited to 16 students
- You will be standing, cooking and working for most of the class
- Please wear comfortable, closed-toe shoes and have long hair tied back
- Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.