Kids' 5-Day Winter Series: Adventures of Cooking

Per Seat
Ages 7-11
Class ID: 7623697
Chef: LarissaP
This class is no longer orderable.
2 seats left
Class Variations
Troy ,
Change Location
Course Dates:
Mon 12/26/2022 to Mon 12/26/2022 09:00 AM
Change Date
Sorry, there are no other dates available for this class at this location.
Product Actions
We regret to inform you that there are only 2 space(s) available in this class. Please adjust your number of attendees, add to cart, and proceed to Checkout.
What you will learn
Cooking Class Description: Designed for ages 7-11, our all-new winter series will help your child become a more creative and confident cook. This winter break, treat your young chef to a cooking adventure! Kids will enjoy five fun days of hands-on cooking experience—from grilling kabobs and kneading pasta dough to chopping veggies and baking hand pies. Each session explores the fundamentals behind their favorite foods. They’ll learn basic food prep skills and cooking essentials as well as the culinary arts of creating a menu and plating dishes. Plus, every student will go home with a printed menu and graduation certificate.

What To Expect: Great cooking is about more than recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

  • Classes are 2 hours, unless otherwise noted above
  • You will work with other students in groups of 4.
  • Hands-on classes are limited to 16 students
  • You will be standing, cooking and working for most of the class
  • Please wear comfortable, closed-toe shoes and have long hair tied back
  • Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.