Elementary Student Cooking Classes

Sarah Nguyen, cooking school owner, recipe developer, caterer and menu consultant brings 11 years of experience and a lifelong passion for preparing and sharing the cuisine she loves. As a culinary instructor, she enjoys the thrust of knowledge and eagerness to learn from her students, thus, building a great rapport with them. And, with her hands-on approach to teaching children, she demystifies even the most complex cuisine. She believes people learn best by being engaged. In recognition of her endless passion to educate kids to eat healthier she was featured in Education Matters in the Spring issue of 2014.
At Sarah’s Kitchen School, we offer various services, such as working with Parents Council on their Health and Wellness evening – building a community through healthy eating; Lunch and Learns for school staffs that want to enrich their Healthy School, focusing on the Healthy Eating component section of the curriculum by adding a hands on cooking component and classes that targets various requirements. Each session, students will be educated on how to make healthier options, beginner food terminology, nutritional requirements, beginner technical knife skills, the impact of their carbon footprint, and the benefits of using local vs. imported foods. Curriculum connections can be made, in consultation with the classroom teacher, in numeracy, literacy, social studies and geography and healthy living while developing creative and critical thinking skills, communication and collaboration.
Cooking isn’t just about food, it’s about healthy living, motivation, creative thinking, self-confidence, self-esteem, team work, multi-culturalism, being involved in and outside of school and most of all, it’s about a life skill where they can pass on to the next generation.

Grant information https://www.ophea.net/sites/default/files/pdfs/HSC/RGEN_SchoolFundOpps_12JA15_0.pdf –
Green Apple http://www.greenapple.metro.ca/home.en.html
Recent supportive research – http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3266225/

 

All classes have a hands on component and students are encouraged to participate in different activities such as cutting, measuring, cleaning up and enjoying their creation.

Fruit Salad… Yummy Yummy! – 2 periods Grade 1-3 $10 per student

In this class we encourage kids to try new fruit from different part of the world plus seasonal local fruit. Students will learn how to measure, introduced to conversion, technical food terms, nutrition facts, cognitive skills, carbon footprint, local vs. import, team work, multiculturalism, geography and introduction to herbs.


Elements of a Perfect Salad – 2 periods Grade 4-6 $15 per student

What is a perfect salad? Rather it be creamy, savory, sweet or a hint of bitterness. A dressing should have the perfect balance of oil, acid, salt, sweetness, textures and aroma (herbs, other condiment, vegetable, etc.). In this class students will learn how to measure and convert units, technical food terms, nutrition facts, technical food skills, beginner knife skill, carbon footprint, local vs. import, geography and more. They will learn all these facets simply by making a salad and salad dressing.


Art of Sushi – 2-3 periods – Grade 4-8 $20 per student

In this class, students will learn how to roll different vegetable rolls and hand rolls. Students will also learn how to make left overs into a brand new meal by using what on hand. Students will learn how to think creatively, minimize carbon footprint, beginner knife skills, healthy choices, nutrition facts, diversity, multiculturalism, introduction to Japanese fusion food.


Vietnamese Fresh Rolls – 2-3 periods – Grade 3-8 $20 per student

Being healthy is not just by exercise but is 80% of what we eat that makes you healthy. Vietnamese cuisine is simple, elegant, healthy and is one of the healthiest food in the world. In this class, students will learn how to make fresh rolls and transform their leftover into a healthy snack, lunch or dinner.
This class focuses on raw vegetables and exotic herbs, creative thinking, nutrition facts, minimize carbon footprint, beginner knife skill, local vs. imports, geography, healthy choices, simple sauces and expanding palate.


Eggs to the rescue! Grade 6-8

Egg is not only for breakfast or Sunday Brunch. Egg may seem very simple but it’s the most versatile, nutritious ingredient to work with and enjoy anytime of the day. It can be complex and luxurious as you make it.
In this class students will learn how to cook on a stove top, understand the variation of heat, nutrition facts, eggology, introduction to cooking techniques, beginner knife skills, beginner seasoning, and introduction to exotic herbs.

Beginner techniques; 2 periods $20 per student

1 1/2 hours each
– boiled
– poached
– scrambled
– sunny side up and over easy
– an omelet

Intermediate techniques; 2 -3 periods $20 per student

2 ½- 3 hours each
– goat cheese bacon pea egg frittata
– Crust less French quiche
– Spicy Moroccan
– an egg muffin
Advance
– French omelet


Fast and Easy 30 Minute Meals – Time Management – $20 per student

3 periods – grade 7-8
Today we are so busy that planning a meal is the last thing we want to think about but it’s the most important task of the day. Without a healthy meal, we will not be able to sleep well, feel good and satisfied which will lead to eating poorly. In this class students will learn how to time manage in the kitchen, prep ahead by marinating, chopping and getting tips on how to be more efficient in the kitchen. They will learn how to create simple healthy weekday meals that take less time in the kitchen and allow them to spend more time with their loved ones.


Chicken 101 – $25 per student

1 full day – Grade 7-8
In this class, students will learn parts of chicken, how to break down an entire chicken and how to use the parts for different dishes.
– Stir fry
– Baking
– Roast
– Soups


Mini Chefs Cooking Series! “Introduction to Kitchen Essentials” – $300 per student

After school session
Sessions: 6 – 2 hours each session
Capacity: 6-12 students
At Sarah’s Kitchen we believe in educating palate and teaching hands on techniques and not assembling recipes. Students should try different type of food so that they can build their flavour profile and train their hand muscles to memorize different knife techniques. Once these life skills are formed and kids build a memory bank of flavoring profile, they will be very confident in creating their own recipes or improvising on what is in the pantry.
Skills and techniques that will be covered:
• Beginner – introduction to intermediate knife skills
• Beginner – intermediate recipes
• Education on paring and mixing flavours (spices and herbs)
• Education on different produces, fruit
• Efficiency prepping techniques
• Sauces- savory and sweet
• Seasoning and garnishing tricks
• Learn how to use different tools in the kitchen
• Building confidence in the kitchen
• Learning to adapt and adjust recipes ‘improvise’
• Students will get to take home what they made in each class
• Have lots of fun!


Mini Chefs Cooking series – “Intermediate Kitchen Essential” – $300 per student

After school session
Sessions: 6 – 2 hour each session
Capacity: 6-12 students
As most of you know, my method of teaching is educating your palate and techniques and not recipe based. Students in this class should have mastered their basic kitchen essential skills and are ready to move on to more challenging techniques. Students in this class will learn how to improvise their recipes to work with what they have on hand or in their pantry. This series will allow them to become more confident in creating their own recipes and working with their own budget.
Skills and techniques:
• Knife skills – intro intermediate
• Intermediate recipes
• Education on paring and mixing flavours (spices and herbs)
• Education on different produces, fruit and prepping
• Learn different cuts of meat and how to prepare them
• Sauces – savory and sweet
• Seasoning and garnishing tricks
• Learning to adapt and adjust recipes ‘improvise’
• Learn how to use different tools in the kitchen
• Building confident in the kitchen
• Students will get to take home what they made in each class
• Have lots of fun!

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