Topics Covered:
food safety
nutrition
culinary skills training
Our least intensive program, this is best for organizations without access to a kitchen or those interested in a pilot. It can be adapted to an online model as well. These classes run 45-90 minutes and go over food safety, nutrition activities, and introduce students to new ingredients and culinary terminology. Run of show available upon request.
Topics Covered:
safety/kitchen protocol
preparing vegetables, eggs, and meat
baked goods
In person programming designed for 1-3 sessions. These are more intensive (1.5 hours or longer), single programs that cover kitchen safety, basic knife and equipment skills, and cooking a dish all together. These are great for one-off events that allow students to practice what they learn by following recipes, familiarizing themselves with measurements and protocol, and eating their creations at the end. Run of show available upon request.
Topics Covered:
safety/kitchen protocol
preparing vegetables, eggs, and meat
baked goods
preparing dressings, sides, and grains
food chemistry and cultural connections
This programming is the core of The Student Kitchen. Over the course of 10+ in-person sessions, a small group of students learn kitchen and food handling safety (according to ServSafe guidelines), interact with chefs and cuisines from all over the world, and learn the science behind cooking so they can experiment and customize their own dishes. Program syllabus available upon request.