Young Chefs (Middle School)

Grades: 6th - 8th 

Time: 4:30 pm - 5:45 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. 

1. Develop Cooking Skills: Teach students more complex cooking techniques and meal
preparation to allow them to become self-sufficient in their home kitchen.

2. Promote Healthy Eating and Nutrition: Educate students about balanced diets, food
groups, and nutritional value.

3. Encourage Creativity and Experimentation: Provide opportunities for students to
create their own recipes and experiment with flavors.

4. Teach Comprehensive Food Safety and Hygiene: Reinforce proper food handling,
kitchen safety, and hygiene practices.

5. Foster Teamwork and Leadership: Encourage students to work in teams, develop
leadership skills, and communicate effectively.

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. Planning a meal. Setting up a recipe binder. Kitchen First
Aid.

2. Basic Cooking Techniques
 Week 2 (09/23/2024):
o Basic knife skills (using appropriate 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 Cooking Skills
 Week 6 (10/21/2024):
o Plan the end of session Chef’s Dinner

 Recipe and menu planning

 Ingredients and shopping lists

 Where, what, and how much

 Week 7 (10/28/2024):
o Prepping, baking, cutting, testing, eating.

4. Creating a Holiday Meal
 Week 8 (11/04/2024): *two-hour session from 3:30 to 5:30
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 decorate the table.

 Hour 1: Prep, cut, cook, plate, and serve. Cleanup.
 Hour 2: Eat and enjoy.

Materials and Equipment: (provided)
 Proper kitchen tools: knives, cutting boards, pots, pans, mixing bowls, measuring tools.
 Cooking utensils: spatulas, spoons, whisks, tongs
 Kitchen appliances: stove, oven, microwave, blender, food processor
 Ingredients: a variety of fresh produce, proteins, grains, spices, and other pantry items
 Safety equipment: aprons, gloves, first aid kit

Safety Considerations
 Adult supervision is present at all times.
 Age-appropriate equipment and teach 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.