Cooking for Little Kids: Savory Spring Specialties (THU, 10AM)  Closed

Quarter(s): 4

Day(s): Thu

Open Spots: 2

Students will enjoy making delicious recipes and family favorites that feature a variety of fruits, vegetables, and fresh ingredients. Recipes are selected to be nutritious, fun, and simple to make. Each class will focus on a portion of a meal including appetizer, salad, soup, side dish, main dish, and dessert. The Compass chefs' culinary adventures will include:

Students

• Sprigs and Prosciutto in a Blanket (contains pork)
• Miso Soup
• Carrot Salad
• Cashew Rice Pilaf (contains nuts)
• Teriyaki Salmon and Quinoa Bowl
• Cauliflower Stir Fry with Toasted Peanuts (contains nuts)
• Cowboy Casserole
• Strawberry Shortcake

will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week.

Notes: Students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain nuts, dairy, wheat, gluten, and eggs. All food supplies will be conventional, mass market ingredients. Specialty food preparations/certifications such as halal, kosher, and organic will not be used due to cost and sourcing logistics. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. For the Little Kids level, students must be minimum age six (6) by the start of class and must be developmentally on-level for fine motor skills and ability to follow directions.

Topics in this Series: Fall Fare with Flair (Quarter 1), Festive Fall Flavors (Quarter 2), Winter Warm-Ups (Quarter 3), Savory Spring Specialties (Quarter 4).

Lab/Supply Fee: A class fee of $45.00 is due payable to the instructor on or before the first day of class.

What to Bring: None- Disposable aprons and take-home containers provided.

What to Wear: Students should wear clean clothes and have long hair tied back, braided, or secured under a bandana (male and female).

Cooking Class Requirements: For more information and FAQs, see the Compass Cooking Classes webpage.

Cooking for Kids: Savory Spring Specialties (THU, 11AM)  Closed

Quarter(s): 4

Day(s): Thu

Open Spots: 3

Students will enjoy making delicious recipes and family favorites that feature a variety of fruits, vegetables, and fresh ingredients. Recipes are selected to be nutritious, fun, and simple to make. Each class will focus on a portion of a meal including appetizer, salad, soup, side dish, main dish, and dessert. The Compass chefs' culinary adventures will include:

Students

• Sprigs and Prosciutto in a Blanket (contains pork)
• Miso Soup
• Carrot Salad
• Cashew Rice Pilaf (contains nuts)
• Teriyaki Salmon and Quinoa Bowl
• Cauliflower Stir Fry with Toasted Peanuts (contains nuts)
• Cowboy Casserole
• Strawberry Shortcake

will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week.

Notes: Students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain nuts, dairy, wheat, gluten, and eggs. All food supplies will be conventional, mass market ingredients. Specialty food preparations/certifications such as halal, kosher, and organic will not be used due to cost and sourcing logistics.

Topics in this Series: Fall Fare with Flair (Quarter 1), Festive Fall Flavors (Quarter 2), Winter Warm-Ups (Quarter 3), Savory Spring Specialties (Quarter 4).

Lab/Supply Fee: A class fee of $45.00 is due payable to the instructor on or before the first day of class.

What to Bring: None- Disposable aprons and take-home containers provided.

What to Wear: Students should wear clean clothes and have long hair tied back, braided, or secured under a bandana (male and female).

Cooking Class Requirements: For more information and FAQs, see the Compass Cooking Classes webpage.

Cooking for Tweens: Savory Spring Specialties (THU)  Closed

Quarter(s): 4

Day(s): Thu

Open Spots: 1

Students will enjoy making delicious recipes and family favorites that feature a variety of fruits, vegetables, and fresh ingredients. Recipes are selected to be nutritious, fun, and simple to make. Each class will focus on a portion of a meal including appetizer, salad, soup, side dish, main dish, and dessert. The Compass chefs' culinary adventures will include: Students

• Sprigs and Prosciutto in a Blanket (contains pork)
• Miso Soup
• Carrot Salad
• Cashew Rice Pilaf (contains nuts)
• Teriyaki Salmon and Quinoa Bowl
• Cauliflower Stir Fry with Toasted Peanuts (contains nuts)
• Cowboy Casserole
• Strawberry Shortcake

will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week. Notes: Students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain nuts, dairy, wheat, gluten, and eggs. All food supplies will be conventional, mass market ingredients. Specialty food preparations/certifications such as halal, kosher, and organic will not be used due to cost and sourcing logistics. Topics in this Series: Fall Fare with Flair (Quarter 1), Festive Fall Flavors (Quarter 2), Winter Warm-Ups (Quarter 3), Savory Spring Specialties (Quarter 4). Lab/Supply Fee: A class fee of $45.00 is due payable to the instructor on or before the first day of class. What to Bring: None- Disposable aprons and take-home containers provided. What to Wear: Students should wear clean clothes and have long hair tied back, braided, or secured under a bandana (male and female). Cooking Class Requirements: For more information and FAQs, see the Compass Cooking Classes webpage.