Cooking
For Age 8+
Location: South Bay Yacht Club @ 1491 Hope St, Alviso, CA 95002
Daily Schedule
9:00am - 12:00pm: Cooking
12:00pm - 1:00pm: Lunch
1:00pm- 3:00pm: Electives (Swimming, 3D Pen Design, Embroidery, and Baking)
Welcome to our Cooking Camp, where we'll explore the fundamentals of cooking and learn how to create delicious dishes while prioritizing safety in the kitchen.
Day 1: Introduction & Kitchen Safety
- Students will have the opportunity to meet their leader and peers. We will discuss kitchen rules, food safety, and safety protocols. Students will be assigned to groups based on dietary restrictions, as they will be working together throughout the week to cook meals for each other. Also, they will collectively decide, as a group, what meal they want to make on the last day of class. They will practice their knife skills by cutting fruits. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan.
Day 2: Spaghetti & Homemade Meatballs
- Students will learn about food safety for handling raw meat and preventing cross-contamination. A demo will be performed before students head to their stations. A recipe printout will be provided for students to follow and take home. They will work together to boil pasta, cook tomato sauce, and make meatballs. Skills that they will be practicing: chopping, mincing, sauteing, boiling, seasoning, and pan-frying. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan.
Day 3: Dumplings
- Students will review food safety for handling raw meat and preventing cross-contamination. A demo will be performed before students head to their stations. A recipe printout will be provided for students to follow and take home. They will work together to make the filling for the dumplings. Every student will have the opportunity to wrap their own dumplings. Once all of the dumplings have been wrapped, they will boil the dumplings and have the opportunity to pan-fry them afterward, if they choose. Students will learn to make their own dipping sauce to enjoy with their dumplings. Skills that they will be practicing: washing vegetables, chopping, mincing, seasoning, boiling, and pan-frying. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan.
Day 4: Tortilla Pizzas
- Students will learn how to make a quick and easy snack without needing to do much preparation. A demo will be performed before students head to their stations. A recipe printout will be provided for students to follow and take home. Students will get to customize their own pizza with available toppings. They will learn how to operate an oven and learn how to handle hot baking trays. Skills that they will be practicing: operating an oven, time managing, and protecting themselves from the heat of the oven. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan.
Day 5: Students' Choice
- Students will cook the dish that they decided on together on Monday. They will work together to discuss their plan of execution and delegate roles to group members. Each group must be approved by the leader before heading to their station. Students practice and apply all of the skills they've learned throughout the week to efficiently and safely cook their dishes as a team. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan. As a wrap-up activity, students can talk about their food to the rest of the group.
Students will make at least one baked dessert and one drink each day.
For Age 8+
Location: South Bay Yacht Club @ 1491 Hope St, Alviso, CA 95002
Daily Schedule
9:00am - 12:00pm: Cooking
12:00pm - 1:00pm: Lunch
1:00pm- 3:00pm: Electives (Swimming, 3D Pen Design, Embroidery, and Baking)
Welcome to our Cooking Camp, where we'll explore the fundamentals of cooking and learn how to create delicious dishes while prioritizing safety in the kitchen.
Day 1: Introduction & Kitchen Safety
- Students will have the opportunity to meet their leader and peers. We will discuss kitchen rules, food safety, and safety protocols. Students will be assigned to groups based on dietary restrictions, as they will be working together throughout the week to cook meals for each other. Also, they will collectively decide, as a group, what meal they want to make on the last day of class. They will practice their knife skills by cutting fruits. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan.
Day 2: Spaghetti & Homemade Meatballs
- Students will learn about food safety for handling raw meat and preventing cross-contamination. A demo will be performed before students head to their stations. A recipe printout will be provided for students to follow and take home. They will work together to boil pasta, cook tomato sauce, and make meatballs. Skills that they will be practicing: chopping, mincing, sauteing, boiling, seasoning, and pan-frying. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan.
Day 3: Dumplings
- Students will review food safety for handling raw meat and preventing cross-contamination. A demo will be performed before students head to their stations. A recipe printout will be provided for students to follow and take home. They will work together to make the filling for the dumplings. Every student will have the opportunity to wrap their own dumplings. Once all of the dumplings have been wrapped, they will boil the dumplings and have the opportunity to pan-fry them afterward, if they choose. Students will learn to make their own dipping sauce to enjoy with their dumplings. Skills that they will be practicing: washing vegetables, chopping, mincing, seasoning, boiling, and pan-frying. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan.
Day 4: Tortilla Pizzas
- Students will learn how to make a quick and easy snack without needing to do much preparation. A demo will be performed before students head to their stations. A recipe printout will be provided for students to follow and take home. Students will get to customize their own pizza with available toppings. They will learn how to operate an oven and learn how to handle hot baking trays. Skills that they will be practicing: operating an oven, time managing, and protecting themselves from the heat of the oven. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan.
Day 5: Students' Choice
- Students will cook the dish that they decided on together on Monday. They will work together to discuss their plan of execution and delegate roles to group members. Each group must be approved by the leader before heading to their station. Students practice and apply all of the skills they've learned throughout the week to efficiently and safely cook their dishes as a team. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan. As a wrap-up activity, students can talk about their food to the rest of the group.
Students will make at least one baked dessert and one drink each day.
For Age 8+
Location: South Bay Yacht Club @ 1491 Hope St, Alviso, CA 95002
Daily Schedule
9:00am - 12:00pm: Cooking
12:00pm - 1:00pm: Lunch
1:00pm- 3:00pm: Electives (Swimming, 3D Pen Design, Embroidery, and Baking)
Welcome to our Cooking Camp, where we'll explore the fundamentals of cooking and learn how to create delicious dishes while prioritizing safety in the kitchen.
Day 1: Introduction & Kitchen Safety
- Students will have the opportunity to meet their leader and peers. We will discuss kitchen rules, food safety, and safety protocols. Students will be assigned to groups based on dietary restrictions, as they will be working together throughout the week to cook meals for each other. Also, they will collectively decide, as a group, what meal they want to make on the last day of class. They will practice their knife skills by cutting fruits. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan.
Day 2: Spaghetti & Homemade Meatballs
- Students will learn about food safety for handling raw meat and preventing cross-contamination. A demo will be performed before students head to their stations. A recipe printout will be provided for students to follow and take home. They will work together to boil pasta, cook tomato sauce, and make meatballs. Skills that they will be practicing: chopping, mincing, sauteing, boiling, seasoning, and pan-frying. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan.
Day 3: Dumplings
- Students will review food safety for handling raw meat and preventing cross-contamination. A demo will be performed before students head to their stations. A recipe printout will be provided for students to follow and take home. They will work together to make the filling for the dumplings. Every student will have the opportunity to wrap their own dumplings. Once all of the dumplings have been wrapped, they will boil the dumplings and have the opportunity to pan-fry them afterward, if they choose. Students will learn to make their own dipping sauce to enjoy with their dumplings. Skills that they will be practicing: washing vegetables, chopping, mincing, seasoning, boiling, and pan-frying. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan.
Day 4: Tortilla Pizzas
- Students will learn how to make a quick and easy snack without needing to do much preparation. A demo will be performed before students head to their stations. A recipe printout will be provided for students to follow and take home. Students will get to customize their own pizza with available toppings. They will learn how to operate an oven and learn how to handle hot baking trays. Skills that they will be practicing: operating an oven, time managing, and protecting themselves from the heat of the oven. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan.
Day 5: Students' Choice
- Students will cook the dish that they decided on together on Monday. They will work together to discuss their plan of execution and delegate roles to group members. Each group must be approved by the leader before heading to their station. Students practice and apply all of the skills they've learned throughout the week to efficiently and safely cook their dishes as a team. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan. As a wrap-up activity, students can talk about their food to the rest of the group.
Students will make at least one baked dessert and one drink each day.
Free Lunch
〰️
Free Snacks
〰️
Free Lunch 〰️ Free Snacks 〰️
Day 1: Introduction & Kitchen Safety
- Students will have the opportunity to meet their leader and peers. We will discuss kitchen rules, food safety, and safety protocols. Students will be assigned to groups based on dietary restrictions, as they will be working together throughout the week to cook meals for each other. Also, they will collectively decide, as a group, what meal they want to make on the last day of class. They will practice their knife skills by cutting fruits. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan.
Day 2: Spaghetti & Homemade Meatballs
- Students will learn about food safety for handling raw meat and preventing cross-contamination. A demo will be performed before students head to their stations. A recipe printout will be provided for students to follow and take home. They will work together to boil pasta, cook tomato sauce, and make meatballs. Skills that they will be practicing: chopping, mincing, sauteing, boiling, seasoning, and pan-frying. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan.
Day 3: Dumplings
- Students will review food safety for handling raw meat and preventing cross-contamination. A demo will be performed before students head to their stations. A recipe printout will be provided for students to follow and take home. They will work together to make the filling for the dumplings. Every student will have the opportunity to wrap their own dumplings. Once all of the dumplings have been wrapped, they will boil the dumplings and have the opportunity to pan-fry them afterward, if they choose. Students will learn to make their own dipping sauce to enjoy with their dumplings. Skills that they will be practicing: washing vegetables, chopping, mincing, seasoning, boiling, and pan-frying. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan.
Day 4: Tortilla Pizzas
- Students will learn how to make a quick and easy snack without needing to do much preparation. A demo will be performed before students head to their stations. A recipe printout will be provided for students to follow and take home. Students will get to customize their own pizza with available toppings. They will learn how to operate an oven and learn how to handle hot baking trays. Skills that they will be practicing: operating an oven, time managing, and protecting themselves from the heat of the oven. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan.
Day 5: Students' Choice
- Students will cook the dish that they decided on together on Monday. They will work together to discuss their plan of execution and delegate roles to group members. Each group must be approved by the leader before heading to their station. Students practice and apply all of the skills they've learned throughout the week to efficiently and safely cook their dishes as a team. Students will also work together to clean up the kitchen space. We will wrap up by discussing the next day's meal and plan. As a wrap-up activity, students can talk about their food to the rest of the group.
Students will make at least one baked dessert and one drink each day.
