Kids World-Cooking Camp
$995 per person
San Francisco Cooking Camps are 5-consecutive day sessions that offer your kids access to high-quality ingredients, top-notch tools, attentive instruction, and tons of fun. This camp is ideal for kids with a demonstrated passion for food and cooking who want to spend each day rolling up their sleeves to learn some amazing new recipes
What You'll Learn
By the end of the class, you will:
- Be comfortable and safe with basic knife work
- Know how to work with a variety of fresh, global, ingredients and make them taste delicious
- Understand how to work clean & organized when cooking
- Learn a variety of new recipes you can make, and adapt, often at home
About This Class
Calling all kid cooks, amateur food whizzes, and interested beginners! Step away from the cooking shows and create your own kitchen magic. San Francisco Cooking School’s Kids Camps have all the right ingredients for a perfect summer week.
Our Kids World Cooking Camp is aimed at mature kids, ages 10-14, who are passionate in the kitchen and hungry to learn more about all aspects of cuisines of the world. The camp is designed to make sure your kids learn the basics through a completely hands-on experience. Each day focuses on a food from a different country with step by step recipes, many variations, and lots of tips for the pros. Your kids will prepare (and enjoy) an internationally inspired multi-course lunch every day.
By the end of the week your kids will be comfortable with ingredients and dishes inspired by Northern California, Southeast Asia, Mexico, Italy, and France. What better way to learn the basics of making delicious food than in the gorgeous professional kitchen at San Francisco Cooking School?
Day 1: Northern California
Day 2: Southeast Asia
Day 3: Mexico
Day 4: Italy
Day 5: France
- Full meal served in class
- Work in teams
- Five-session series
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
A 2014 graduate of San Francisco Cooking School’s culinary program, Harriet is the owner/chef instructor of Harriet’s Taste Adventures, offering group, private and in-school cooking classes to kids, teens and adults. When she’s not teaching, she develops and tests recipes. You can find her recipes featured in GFF Magazine.
Harriet’s mission is to empower children and adults to see food, taste and flavor as an adventure, encouraging them to try new things, appreciate the complexities and vast varieties of tastes that cultures around the world have to offer, and enrich their understanding of where our food comes from and what it takes to get to our tables