Junior Chefs

Grades: 3rd - 5th 

Time: 3:30 pm - 4:30 pm

Location: Blue Oak School (1436 Polk St, Napa CA 94559)

Date: Tuesdays - 9/17, 9/24, 10/1, 10/8, 10/15, 10/22, 10/29, 11/5

Description: Cooking encourages children's cognitive development, thinking skills, problem-solving, and creativity. It also allows children the opportunity to use the knowledge they have and apply it by counting, measuring, following a sequence, following directions, and cause and effect.

 

We teach young chefs how to cook up some FUN! Our chef instructors at Shackford’s Kitchen bring knowledge and creativity to the kitchen, equipped with recipes and a list of ingredients and equipment your kiddo needs to prepare culinary delights for the entire family. We focus on fresh ingredients, the importance of home cooked meals, and the cultural relevance of the dishes we create.

Program Goals
1. Develop Basic Cooking Skills: Teach students how to prepare simple, healthy meals and
snacks.

 

2. Promote Healthy Eating: Introduce students to nutritious foods and educate them about
balanced diets.

3. Encourage Creativity and Exploration: Allow students to experiment with ingredients
and flavors.

4. Teach Food Safety and Hygiene: Educate students on proper food handling, kitchen
safety, and cleanliness.

5. Build Teamwork and Social Skills: Foster collaboration and communication through
group activities.

What’s Included
Each session includes Chef Instruction, supplies and all equipment necessary for the class. Class
will consist of demonstrations and student participation and most classes will have snacks or
items to take home and share.

Program Structure
1. Introduction to Cooking and Kitchen Safety
 Week 1 (09/16/2024):
o Program introduction, kitchen rules, safety practices, hygiene, setting up and
cleaning workspaces, and setting up a recipe binder. Kitchen First Aid.

2. Basic Cooking Techniques
 Week 2 (09/23/2024):
o Basic knife skills (using child-safe knives).

 Week 3 (09/30/2024): Chef’s Birthday Baking Class
o Measuring, mixing, and stirring.

 Week 4 (10/07/2024):
o Beating, whisking, and folding.

 Week 5 (10/14/2024):

o Using stoves, ovens, and microwaves.

3. Basic Baking Skills
 Week 6 (10/21/2024):
o Halloween baking.

 Week 7 (10/28/2024):
o Halloween baking and decorating.

4. Creating a Holiday Table
 Week 8 (11/04/2024):
o Chef’s meal for entire after school program and guests.

 Afternoon Supper.

 Chef and the 6 th ,7 th and 8 th grade Cooking Students will prepare a
late afternoon supper for both after school programs and guests.

 The Junior Culinary team will set the table, fold the napkins, and
help get the table ready.

 Hour 1: Prep, cut, cook, plate and serve. Cleanup.
 Hour 2: Eat and enjoy. Discuss food, use a napkin, soup spoons for the
soup, dessert spoons for the dessert.

Materials and Equipment (Provided)
 Recipe Binder: For organizing recipes and notes.

 Child-safe Knives, Cutting Boards,

 Mixing Bowls, Measuring Cups/Spoons: Essential tools for cooking.

 Cooking Utensils: Spatulas, spoons, whisks.

 Basic Kitchen Appliances: Stove, oven, microwave, blender.
Safety Considerations

 Adult supervision is present at all times.

 Age-appropriate equipment and supervised use of equipment. Clear instructions for safe
handling of knives and hot surfaces.

 Induction burners will be used to reduce risk of burning.

 Clear instructions on kitchen safety, including proper handling of raw foods, preventing
burns, and first aid for minor injuries.

 Teach what to do in an emergency.

 Discuss food allergies and dietary restrictions, plan accordingly.