This winter students will push the limits on the snack concept and prepare a variety of sweet, savory, delicious and unique nibbles. This is not your mother’s PB&J! Chefs will prepare a variety of bite- sized munchies like sweet mango salsa with cinnamon sugar tortilla chips, veggie quesadilla with fresh salsa, Homemade Pretzels, Roasted Red Pepper Hummus with Homemade Pita Chips and more. No one will leave hungry this session! 

Disclaimer: Tiny Chefs reviews products for allergy warnings indicated on the label. Tiny Chefs is not held liable for allergens not listed on product packaging, and environmental factors or cross-contamination. Tiny Chefs can accommodate some mild allergies based on our discretion. Examples of ingredients used in our camps: dairy, egg, wheat/gluten, soy, coconut, sesame. We cannot guarantee a completely allergen-free environment.

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

· Problem-solving

·         Following directions

·         Time management

·         Confidence

·         Creativity

·         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! 

Class dates: 1/9, 1/16, 1/23, 1/30, 2/6, 2/13, 2/20, 2/27

This winter students will push the limits on the snack concept and prepare a variety of sweet, savory, delicious and unique nibbles. This is not your mother’s PB&J! Chefs will prepare a variety of bite- sized munchies like sweet mango salsa with cinnamon sugar tortilla chips, veggie quesadilla with fresh salsa, Homemade Pretzels, Roasted Red Pepper Hummus with Homemade Pita Chips and more. No one will leave hungry this session! 

Disclaimer: Tiny Chefs reviews products for allergy warnings indicated on the label. Tiny Chefs is not held liable for allergens not listed on product packaging, and environmental factors or cross-contamination. Tiny Chefs can accommodate some mild allergies based on our discretion. Examples of ingredients used in our camps: dairy, egg, wheat/gluten, soy, coconut, sesame. We cannot guarantee a completely allergen-free environment.

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

· Problem-solving

·         Following directions

·         Time management

·         Confidence

·         Creativity

·         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! 

Class dates: 12/11, 12/18, 1/8, 1/15, 1/22, 2/5, 2/12, 2/19

This winter students will push the limits on the snack concept and prepare a variety of sweet, savory, delicious and unique nibbles. This is not your mother’s PB&J! Chefs will prepare a variety of bite- sized munchies like sweet mango salsa with cinnamon sugar tortilla chips, veggie quesadilla with fresh salsa, Homemade Pretzels, Roasted Red Pepper Hummus with Homemade Pita Chips and more. No one will leave hungry this session! 

Disclaimer: Tiny Chefs reviews products for allergy warnings indicated on the label. Tiny Chefs is not held liable for allergens not listed on product packaging, and environmental factors or cross-contamination. Tiny Chefs can accommodate some mild allergies based on our discretion. Examples of ingredients used in our camps: dairy, egg, wheat/gluten, soy, coconut, sesame. We cannot guarantee a completely allergen-free environment.

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

· Problem-solving

·         Following directions

·         Time management

·         Confidence

·         Creativity

·         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! 

Class dates: 1/21, 1/28, 2/4, 2/11, 2/18, 2/25, 3/4, 3/11, 3/18 

This winter students will push the limits on the snack concept and prepare a variety of sweet, savory, delicious and unique nibbles. This is not your mother’s PB&J! Chefs will prepare a variety of bite- sized munchies like sweet mango salsa with cinnamon sugar tortilla chips, veggie quesadilla with fresh salsa, Homemade Pretzels, Roasted Red Pepper Hummus with Homemade Pita Chips and more. No one will leave hungry this session! 

Disclaimer: Tiny Chefs reviews products for allergy warnings indicated on the label. Tiny Chefs is not held liable for allergens not listed on product packaging, and environmental factors or cross-contamination. Tiny Chefs can accommodate some mild allergies based on our discretion. Examples of ingredients used in our camps: dairy, egg, wheat/gluten, soy, coconut, sesame. We cannot guarantee a completely allergen-free environment.

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

· Problem-solving

·         Following directions

·         Time management

·         Confidence

·         Creativity

·         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! 

Class dates: 1/8, 1/15, 1/22, 1/29, 2/5, 2/12, 2/19, 2/27

This winter students will push the limits on the snack concept and prepare a variety of sweet, savory, delicious and unique nibbles. This is not your mother’s PB&J! Chefs will prepare a variety of bite- sized munchies like sweet mango salsa with cinnamon sugar tortilla chips, veggie quesadilla with fresh salsa, Homemade Pretzels, Roasted Red Pepper Hummus with Homemade Pita Chips and more. No one will leave hungry this session! 

Disclaimer: Tiny Chefs reviews products for allergy warnings indicated on the label. Tiny Chefs is not held liable for allergens not listed on product packaging, and environmental factors or cross-contamination. Tiny Chefs can accommodate some mild allergies based on our discretion. Examples of ingredients used in our camps: dairy, egg, wheat/gluten, soy, coconut, sesame. We cannot guarantee a completely allergen-free environment.

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

· Problem-solving

·         Following directions

·         Time management

·         Confidence

·         Creativity

·         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! 

Class dates: 2/7, 2/14, 2/21, 2/28, 3/7, 3/14