Quarter(s): 4

Day(s): Thu

Open Spots: 8

Compass cooks will enjoy a culinary tour of the world with Global Gourmet classes! Menus feature a variety of fruits, vegetables, and fresh ingredients seasoned and prepared to represent regional flavors and traditional dishes from the featured country. Recipes are selected to be nutritious, fun, and simple to make. The Compass chefs' gastronomy adventures will include: -Socca, Zucchini, and Olives -Roasted Carrot Soup -Parisian Salad -French Style Potato Salad -Ratatouille -Croque Monsieur -Madeleines -Crepes with Berry Sauce Students 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: Mexican (Quarter 1), Italian (Quarter 2), Japanese (Quarter 3), French (Quarter 4). 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.

Quarter(s): 4

Day(s): Thu

Open Spots: 6

Children 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: -Spring Vegetable and Goat Cheese Dip -Gazpacho -Pea Leek Pasta Salad -Brown Sugar Glazed Carrots -Asparagus Fettuccine Alfredo -Rice Casserole with Baked Tomato and Feta -Peach Cobbler -Strawberry icebox cake Students 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: (1) 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. (2) Children must be minimum age 6 for this class and be able to listen to and follow instructions. 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 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.

Quarter(s): 4

Day(s): Thu

Open Spots: 8

Kids 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: -Spring Vegetable and Goat Cheese Dip -Gazpacho -Pea Leek Pasta Salad -Brown Sugar Glazed Carrots -Asparagus Fettuccine Alfredo -Rice Casserole with Baked Tomato and Feta -Peach Cobbler -Strawberry icebox cake Students 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: (1) 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 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.

Quarter(s): 4

Day(s): Thu

Open Spots: 8

Tweens 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: -Spring Vegetable and Goat Cheese Dip -Gazpacho -Pea Leek Pasta Salad -Brown Sugar Glazed Carrots -Asparagus Fettuccine Alfredo -Rice Casserole with Baked Tomato and Feta -Peach Cobbler -Strawberry icebox cake Students 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: (1) 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 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.

Quarter(s): 4

Day(s): Thu

Open Spots: 8

Toffee. Taffy. Truffles... End the day on a sweet note! Kids will enjoy making and eating delicious confections. Each week they will prepare a fresh, handmade dessert or sweet such as: pies, cakes, cookies, tarts, trifles, mousses, puddings, candies, fudge, brittle, or chocolates. The class will include some icing, decorating, and garnishing techniques for completed desserts. This quarter, the Compass bakers' culinary adventures will be reminiscent of a charming English countryside tea room: -Cinnamon Swirl Tea Loaf -Chai Tea Cookies -Southern Tea Cakes -Mochi Muffins -Classic Orange Tea Loaf -Earl Grey Tea Cookies -Irish Tea Cake -Plum Tea Cake Students will be eating what they make each week and bringing home the recipes and leftovers. This engaging sweets class will get students excited about helping in the kitchen and entertaining. They will learn important baking skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary is introduced each 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: Piece of Cake (Quarter 1); Easy as Pie (Quarter 2), Choco Loco (Quarter 3), and Paddington's Pasteries (Quarter 4). Lab/Supply Fee: A class fee of $45.00 is due payable to the instructor on 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.