Weezie Mott Cooking School
Childrens Summer Program
SOLD OUT 2013 -- (reserve for 2014)
2013--Wednesday 24 July through Wednesday 7 August
Dates and Times
Week 1: Wed, Thurs, Fri July 24, 25,& 26
Week 2: Mon, Tues, Wed July 29, 30, & 31
Week 3: Mon, Tues, Wed Aug 05, 06, & 07
Daily class hours are 9:00 AM to 12:00 Noon (On field trip days the time will vary).
Program Overview
Each class will begin with a discussion of the day’s activities and a review of the recipes to be used.
This is done to ensure an understanding of words, procedures and materials, making the kitchen experience easier and more fun.
Each class ends with a review of the morning’s work over lunch. Two field trips are included as an educational part of the program.
Class Content
Week 1: Wed – Thu – Fri July 24, 25, & 26
Reviewing basic techniques. Prepping seasonal fruits and vegetables. Making the classic comfort food favorite macaroni and cheese. Sampling “greens”:arugula, bok choy, kale, spinach, etc. Preparing tuna fish and mango chutney sandwiches. Making an apple and berry crumble. Creating a lettuce salad from many variations of lettuce.
Week 2: Mon – Tue – Wed: July 29, 30,& 31
Field trip to the California Culinary Academy where we will see the students in action. Making the real Italian minestrone—a thick vegetable soup from Northern Italy; healthy and delicious. Making fragrant rice pilaf. Creating chocolate surprise cookies. Preparing a pork tenderloin salad with a honey ginger dressing.
Week 3: Mon – Tue – Wed: Aug 05, 06,& 07
Field trip to Chez Panisse with a tour of the kitchen, lunch and pizza making. Preparing a red lentil soup—easy and great for parties. Creating a quinoa salad with sweet potatoes and apples. Making a basic angel food cake—heavenly and light.
Parent’s Luncheon - Mom or Dad Wednesday August 7th at 11:30 AM
Followed by the awarding of Culinary Arts diplomas and the Chef’s toque to our graduating students.
Fee:
The fee for this program is $450.00, all inclusive , due by 15 June 2013.
Dates and Times
Week 1: Wed, Thurs, Fri July 24, 25,& 26
Week 2: Mon, Tues, Wed July 29, 30, & 31
Week 3: Mon, Tues, Wed Aug 05, 06, & 07
Daily class hours are 9:00 AM to 12:00 Noon (On field trip days the time will vary).
Program Overview
Each class will begin with a discussion of the day’s activities and a review of the recipes to be used.
This is done to ensure an understanding of words, procedures and materials, making the kitchen experience easier and more fun.
Each class ends with a review of the morning’s work over lunch. Two field trips are included as an educational part of the program.
Class Content
Week 1: Wed – Thu – Fri July 24, 25, & 26
Reviewing basic techniques. Prepping seasonal fruits and vegetables. Making the classic comfort food favorite macaroni and cheese. Sampling “greens”:arugula, bok choy, kale, spinach, etc. Preparing tuna fish and mango chutney sandwiches. Making an apple and berry crumble. Creating a lettuce salad from many variations of lettuce.
Week 2: Mon – Tue – Wed: July 29, 30,& 31
Field trip to the California Culinary Academy where we will see the students in action. Making the real Italian minestrone—a thick vegetable soup from Northern Italy; healthy and delicious. Making fragrant rice pilaf. Creating chocolate surprise cookies. Preparing a pork tenderloin salad with a honey ginger dressing.
Week 3: Mon – Tue – Wed: Aug 05, 06,& 07
Field trip to Chez Panisse with a tour of the kitchen, lunch and pizza making. Preparing a red lentil soup—easy and great for parties. Creating a quinoa salad with sweet potatoes and apples. Making a basic angel food cake—heavenly and light.
Parent’s Luncheon - Mom or Dad Wednesday August 7th at 11:30 AM
Followed by the awarding of Culinary Arts diplomas and the Chef’s toque to our graduating students.
Fee:
The fee for this program is $450.00, all inclusive , due by 15 June 2013.