I know. I know. A cooking class with kids sounds stressful, right? Well, it doesn't have to be. I decided to limit this class to six students per hour and to teach it twice (so that 12 students total would be able to benefit). Keeping the class size small made this class great.
This was an enjoyable class to teach. I love to cook, and my students REALLY love to cook!
You can click the image below to see the syllabus and how the class was structured.
I think the cost was $40 for each child; they were able to take home what they made (a 9×13 pan of breakfast bars or an 8×8 pan of breakfast casserole). The students were also actively involved in clean-up. They washed their own dishes!
Here are some of the recipes we used (or similar recipes):
Homemade Sausage (we split the sausage into two batches for each student and froze it for later use)
Breakfast Burritos (using our homemade sausage)
Sugar & Spice Muffin Mix (we made a batch of sample muffins in class and each student took home enough mix to make 4 batches at home)
Breakfast Casserole (using our homemade sausage)
Show and Tell (hand-out)
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If you'd like more breakfast recipe ideas, you can check out my Off to a Good Start collection on Pinterest.
Happy Breakfast Making!
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This 5 Days Series is organized by the iHomeschool Network, a collaboration of fabulous homeschooling bloggers. Click the image below to find links to all the 5 Days Series. You'll find lots to learn in posts about returning to your routine, homeschooling a child with special needs, and even freezer cooking!
Ami, how many stoves/ovens were your working with for the 6 kids? Thanks for any info.
Hi Edwena!
We had 2 stoves with working ovens. It would’ve been ideal to have 3 (1 stove/oven for every 2 children). Most of the food was baked at home (they took it home to bake it). The oatmeal & casserole have to sit overnight anyway.
Some nice ideas there! We did a cooking class yesterday for 14 kids, ages 5 through 12. The kids washed lots of vegetables, peeled and cut them, and made a raw vegetable platter with yogurt dip, tuna pasta salad, garlic bread, and a fresh fruit salad bowl of flowers made of fruit. To finish off, they made their own lemonade. Some of the kids had never prepared their own food before, and they were all very proud of their efforts. The great thing about this menu is, everyone could eat together at the end of the class. It was also easy to divide jobs so everyone was busy.
This class looks like a lot of fun! I’ve been wanting to teach a cooking class, but I get overwhelmed with all that could be included. You’ve given me a couple great ideas and helped me understand how to edit it all into classes that make sense. I’m hoping to put one together for 2nd semester at our co-op – thanks for the inspiration!
This is so awesome! I'm looking forward to teaching this coop to a bunch of 1-4th grade boys this Fall. Many of the breakfast Recipe links are broken..I'm getting a message that says access denied. Do you have updated links? I truly appreciate it! Blessings! ~Trish