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COURSE DETAILS:
START DATE: January 27, 2027
FREQUENCY: Every Other Wednesday
TIME: 10:00 AM - 12:00 PM
LOCATION: L’Amore Turlock
AGE: 6 - 10 Years OldDesigned for young cooks learning their way around the kitchen, this hands-on course builds confidence, independence, and practical life skills. Students will explore cooking and baking from scratch while developing essential skills in measuring, kitchen safety, following recipes, basic knife skills, and food science.
Through hands-on learning, students will practice math, science, problem-solving, and teamwork while discovering the joy of preparing food themselves.
Spring brings an entirely new lineup of recipes and projects! Returning students will continue building their skills while exploring seasonal ingredients, from winter citrus and comforting baked goods to spring vegetables, fresh herbs, and farm-fresh produce.
Spring Semester | January –May 2027
This semester-long course includes 8 hands-on sessions held every other week. A complete class calendar and course outline will be provided after registration.
Tuition includes all ingredients, materials, and recipes.
New students are welcome! No previous cooking experience is required.
COURSE DETAILS:
START DATE: January 27, 2027
FREQUENCY: Every Other Wednesday
TIME: 10:00 AM - 12:00 PM
LOCATION: L’Amore Turlock
AGE: 6 - 10 Years OldDesigned for young cooks learning their way around the kitchen, this hands-on course builds confidence, independence, and practical life skills. Students will explore cooking and baking from scratch while developing essential skills in measuring, kitchen safety, following recipes, basic knife skills, and food science.
Through hands-on learning, students will practice math, science, problem-solving, and teamwork while discovering the joy of preparing food themselves.
Spring brings an entirely new lineup of recipes and projects! Returning students will continue building their skills while exploring seasonal ingredients, from winter citrus and comforting baked goods to spring vegetables, fresh herbs, and farm-fresh produce.
Spring Semester | January –May 2027
This semester-long course includes 8 hands-on sessions held every other week. A complete class calendar and course outline will be provided after registration.
Tuition includes all ingredients, materials, and recipes.
New students are welcome! No previous cooking experience is required.