Class Cancellation due to Low Enrollment - Full Refund
Student Tuition is refundable as follows:
There is a $25 non-refundable registration and processing fee on all camps and classes.
- Cancellations received two weeks prior to class start date will receive a full refund. (minus registration, processing, or school fees)
- Cancellations received one week prior to class start date will receive a 50% refund. (minus registration, processing, or school fees)
- Cancellations received the week of class start date will not receive a refund. (minus registration, processing, or school fees)
- There are no refunds or make up days for students that miss a day of camp or class. Due to our linear approach to cooking, a friend or sibling cannot replace an absent student.
Allergies: We’re unable to provide gluten free or dairy free classes.
We always offer vegetarian options however for any other dietary restrictions, please email us directly before registering.
SOLD OUT FALL CLASSES
Fall, Mondays: Dinner Club (Teen)
Sold out
Each week, students learn basic cooking skills while making dinner for their family! Students will create delicious dishes while focusing on the importance of local ingredients, scratch cooking, and natural preservatives while practicing knife skills and kitchen safety. Each entrée will serve 4 to 6 and will be packaged in oven-ready cookware with baking instructions.
Please note that we offer vegetarian options upon request during registration. All our meals are nut free but for all other allergies or dietary restrictions please contact us directly via email.
Our Mission is to cultivate enthusiasm for cooking and build a positive culture around family meals! We use the perspective of food, cooking, and nutrition to learn about geography, math, science, and culture, while helping kids develop a life-long love of fresh ingredients and vegetables.
- Grades: 6th - 12th
- Mondays, 4:15pm - 5:30pm (drop off is between 4pm - 4:15)
- Location: Queen Anne
- 8 Classes: Sept. 9th - Oct. 28th
Food Safety and cooking your meals.
- All meals must be refrigerated or cooked within 30-minutes of the class ending. (going to other activities, running errands, or leaving the food at room temperature past the 30-minutes run the risk of getting a foodborne illness.)
- All meals should be consumed within 24 hours or frozen.
- All cooked meals should be cooked thoroughly and reach the internal temperature of at least 165 °F