Nothing feels more like warmer weather in the spring than taking a food journey to the Caribbean!
Sip on incredible fruit smoothies made from fresh pineapple, coconuts, papayas, and other scrumptious island fruits. Students will make tropical salsas with mangoes and pineapples—it will feel like an island paradise! Students are introduced to tropical spices, such as jerk and curry, in fabulous dishes from the islands.
Aprons are optional but encouraged!! 📣
You can purchase a Tiny Apron or Pro Kit (includes pairing knife, cutting board, apron, cooking cutter, cookie recipe, and measuring cup set) on our website by clicking HERE.
Dates: 3/3, 3/10, 3/17, 3/31, 4/14, 4/21, 4/28, 5/5, 5/12, 5/19
Time: 4:15-5:15 PM
Important skills students will learn throughout the semester:
- Kitchen safety
- How to read a recipe
- Responsibility for kitchen clean up
- Knife skills
- How to use measuring tools
- How to use kitchen equipment
- Following directions
- Time management
- Listening and comprehension
What you and your child can expect:
The class will start with a brief introduction of the instructor and what the recipe will be, followed by an overview of what steps they will be taking to complete the recipe (there is always a fun fact included related to the theme of the recipe 👀).
Your Tiny Chefs instructor will then take a couple of minutes to wash their hands and get their aprons on! The instructor will make sure that everyone has enough time to complete each step before moving on to the next. Tiny Chefs are encouraged to ask questions during class. After we are done cooking everyone has a chance to taste their creation and discuss what they like or dislike about it, or to show off their creation!