Kids Culinary Arts Academy at Highfield Hall
February 24 - April 3
(508) 495-1878
Website: www.highfieldhall.org
Description:
Kids culinary arts academy
Begins at Highfield Hall
Kids are cooking at Highfield Hall as Falmouth’s center for arts and culture launches its junior culinary academy this winter. Children from age 3 to 16 can participate in age-appropriate classes where they will be taught basic cooking skills, how to follow a recipe, and nutritional considerations. Older children will also learn how to set and serve a table. Classes run from 5 to 6 weeks; times and fess fees are listed below. Registrations may be made online at www.highfieldhall.org. Those with questions may contact Highfield Hall at 508-495-1878.
The Director of the Kids Culinary Academy is Lisa Holmes, a graduate of the Culinary Institute of America and co-author of three books on cooking and nutrition including Lunch Lessons: Changing the Way We Feed Our Children (Harper Collins 2006) Lisa is not only a seasoned chef, but also has experience working with children, having been one of the co-founders of a local Montessori school. Lisa is the mother of two young children and loves cooking for them, as well as cooking professionally. Jan Kelley, a teacher at Morse Pond School who runs a popular after-school cooking program there, will also be teaching a course during February vacation week, “Delicious Desserts for Future Pastry Chefs.”
Holmes’ vision for the Kids Culinary Academy is that it will expand into a year-round culinary school at Highfield. “I have a passion for teaching kids about health and wellness through nutrition,” said Holmes. “I want to ignite a fire in them about culinary arts, show them how much fun it can be, and reconnect them to their food sources.” Holmes is also planning a kitchen garden at Highfield so that students who participate in the culinary academy during the summer can harvest herbs and vegetables on site, as well as use local produce from area farms.
Classes will begin in late February and include Tots n’ Pans for ages 3 to 5; Kids Café for ages 6 to 10; and Young Epicureans for ages 12 to 16. Jan Kelley’s class, Delicious Desserts for Future Pastry Chefs, is geared toward children ages 10 to 13. Complete descriptions are below.
Tots n’ Pans (Ages 3 to 5)
Thursdays, Feb. 28 – April 3
10:00 am to 11:30 am $140 for 6 sessions
For our littlest chefs, Tots n’ Pans is a 1 ½ hour class designed specifically for 3 to 5 year olds. Preschool children will learn the basics of cooking including safety, measuring, pouring, mixing and – best of all – tasting! All classes are hands-on and feature simple, single serving recipes that each child will prepare individually. A small recipe book is provided during each class, giving parents and children the option of trying out the recipes again at home.
Kids Café (Ages 6 – 10)
Sundays, February 24 – March 30
10 am to noon $150 for 6 sessions
Children ages 6 to 10 will enjoy building on their knowledge of cooking basics and expanding their palate in this 2 hour class as they learn to read and follow simple recipes while developing more independent measuring, pouring, and mixing skills. Children in this class will also begin to learn basic knife skills and more advanced cooking techniques using the stove and the oven under close supervision. Classes will be topic specific from week to week, featuring various cuisines (Italian, French, Spanish, and regional American to name a few ) as well as cooking techniques (baking, roasting, and poaching, for example). In addition to cooking, children will be introduced to nutrition education, culinary history, and basic food science. At the end of each six-week session the class will prepare a meal, set tables, and sit down together as a group to enjoy the food they’ve prepared.
Young Epicureans (Ages 12 – 16)
Fridays, February 29 – March 28
6:00 pm to 9:00 pm $150 for 5 sessions
Does your young teen like to cook? Is s/he looking for something fun to do on a Friday night with friends? Young Epicureans will be all that and more! During these three-hour classes 12 to 16 year olds will expand the breadth of their culinary skills, learning new knife skills, for example; gain confidence and a higher level of independence in the kitchen; expand their palates by trying new foods and cuisines; and delve deeper into culinary history, food science, nutrition, and multicultural food preparation techniques. In these classes the focus will be on producing full meals using a wide variety of products, including meat and fish. At the end of the session participants will prepare a meal, set tables, and sit down together to enjoy their work. Recipes and other course materials developed by Highfield Chef, Lisa Holmes, will be provided throughout each session.
School Vacation Cooking Program with Jan Kelley
Delicious Desserts for Future Pastry Chefs (Ages 10 – 13)
February 19, 20 & 21
10 am to 1 pm $90
Make your February vacation a little bit sweeter by joining Jan Kelley at Highfield Hall creating and tasting delicious desserts. Mrs. Kelley, who teaches a popular after school cooking class at Morse Pond School, returns to Highfield after directing a successful summer cooking camp. Students will learn to make candy confections, international and American classic cookies, chocolate covered fruit desserts, and a variety of other scrumptious treats. The final day will end with a tea party for parents with a sampling of desserts in the dining room. Recipes and all materials are provided throughout the session. There is a limit of 12 future pastry chefs.
Those interested in the class may register online at www.highfieldhall.org and pay with a credit card from the link on the homepage. Those who prefer to pay by check may send the correct amount with the name of the class, your name, and your contact information to: Historic Highfield, P.O. Box 494, Falmouth, MA 02541. Class size is limited.