COOKING, GARDENING, AND STEAM ENRICHMENT & AFTER SCHOOL PROGRAMS 

..no one is born a great cook, one learns by doing. ― Julia Child 

A total garden – table – experience for kids ages 7 – 13.  Students explore the dynamic spectrum of the food cycle through interactive cooking, gardening, and STEAM (Science, Technology, Engineering, Art, and MAth) activities lead by formally trained Chef, Garden, and Wellness Educators. While cultivating confidence and memories, students engage with food to learn about seasonality, sustainability, ecology, international foods, nutrition, history, culture, health, and well-being.

Classes build upon each other to teach students essential kitchen skills, safety, culinary techniques, food experimentation, kitchen science, and formulas while tasting a wide variety of foods along the way. You buy classes in 4 class minimums. You can use them consecutively which would work best however each class can be taken individually. We believe in flexibility and hope you can get the most out of our curriculum by trying when possible to take classes in 4 class units over 4 weeks. Please note each day of class is a different theme Tuesday – Thursday and provide a combination of cooking, gardening, and STEAM activities. Students always get to eat the fruits of their labor each class.

2017 SCHEDULE @ Whitenyville Cultural Commons Registration starts October 15.

Tuesday: Cooking Around the Clock & Part Plants

Wednesday: Pasta, Pies, & Kitchen Math

Thursday: Cook’s Passport, Geography, Art, & Culture

COOKING AROUND THE CLOCK, PARTS OF PLANT & GARDENING 

We will learn the basics of gardening and explore vegetables through their plant parts. Using delectable from scratch recipes classes we will work their way through each exciting and delicious mealtime each meeting (Breakfast, Brunch, Lunch, Tea, Snacks, and Dinner). Jr Chefs learn proper sanitation, knife skills and the basics of how to grow food, cook it and deal with it from seed to waste providing plenty of opportunities for STEAM fun. 

PASTA, PIES & KITCHEN MATH 

Pizza, empanadas, ravioli, and Fried apple pies, all are kid’s favorites. Learning through pasta and pies provide a wide variety of dishes to progressively explore a multitude of math concepts. Students will learn to make pasta, noodles and the sauces that accompany them. They will engage in making several pie doughs, use seasonal ingredients, and make savory and sweet pies and noodle dishes from around the world. Whether working the dough or through equations of fractions, geometry, or weights and measures, math has never been so delicious or easy to comprehend with cooking as the vehicle.

COOK’S PASSPORT, GEOGRAPHY, ART & CULTURE 

Let us be globetrotters around the world in the kitchen where we cook up world adventures for you to feast! From Italy to Jamaica to Thailand and beyond, children get a chance to learn the epicurean and cultural traditions of some of the planet’s most distinctive nations. Students are exposed to scrumptious food, rewarding cultural activities, interesting geography lessons, art projects and more fun than you can even imagine not having to jump on a plane!

TIMES 

Session I: 3:45 – 5:15 PM  

Session II: 5:30 – 7:00 PM

PLACE

Whitneyville Cultural Commons, 1253 Whitney Ave, Hamden, CT 06517

DAY IN THE  LIFE 

Students collaborate in teams for a hands-on experience in preparing their own dishes. Each class they engage in customized culinary art activities, garden lessons, science/ecological experiments based on a theme for the day they use the kitchen as their science lab. To compliment this immersive and multisensory experience, visits from local artisans, chefs, farmers, gardeners, bakers, candy makers, and restaurant owners round out an interactive cooking experience that is educationally fulfilling as it is delicious.

YOUR CHILD WILL LEARN:

  • Safety and problem solving
  • How to measure ingredients using math & science
  • Etiquette and teamwork
  • The different types of kitchen utensils and appliances as well as what they are used for
  • Creativity and improvisation
  • Seasonal ingredients and the importance of local food and artisans
  • How to feed and nourish themselves and those they love

INVESTMENT:

Kitchen Oasis Members: 4 Weeks $140, 8 Weeks – $260 ($20 saving), 12 Weeks $380 ($40 saving)

or $350 ($70 per month saving)  per month for 3 days

Non-Kitchen Oasis Members:  4 Weeks $180, 8 Weeks – $350 ($10 saving), 12 Weeks $510 ($30 saving)

OTHER OFFERINGS:

Other customized classes include North on Your Fork, South in Your Mouth, Cooking the Seasons, All about Pizza, Cook the Book, My Plate, Bakery Favorites, United Plates of America, Comfort Foods, Street Food, No More Take Out, Tacos and Salsa, Celebrity Chefs Cook Off,  and much more instructional fun and tasty edutatainment.

Inquire about our Chef in Residence program where a Chef Educator will come and engage your audience in a variety of customized food and gardening activities based on a diversity of food themes ranging from seed to waste. They conduct tastings, might lead a group in making their own meal, visit a language class and teach about cultural cuisine and customs, lead planting workshops, or work with parents for a period of time determined by your budget and school program/curriculum needs. We can also offer auxiliary and after school enrichment at your organization or school if you have a group of a minimum  8 students. Please connect with us here.