pcc kids cook

From age two to teens, it’s always the right time to welcome kids into the kitchen! Hands-on classes offer opportunities for learning new skills and trying new foods. 

Instructor: Lee Baker

Kids

Ages 8 to 12, with one adult guest.

Celebrate Dad with a from-scratch Eggs Benedict breakfast! We'll make each of the traditional components for a perfect benny: homemade English muffins, classic Hollandaise sauce and poached eggs. In addition to the classic Canadian Bacon we will have many ingredient options for you to make it how you like it, including roasted asparagus, spinach and caramelized leeks. Enjoy the benny feast with fresh Fruit Salad.

Menu
  • Eggs Benedict (fillings include: Canadian Bacon, Roasted Asparagus, Spinach and Caramelized Leeks)
  • Homemade English Muffins
  • Hollandaise Sauce
  • Poached Eggs
  • Fruit Salad

Dietary Notes: With dairy, eggs and optional meat.

Locations, Dates, and Times

Instructor: Marie Donadio

Kids, Vegetarian

Ages 2 to 3, with one adult guest.

Send your kids back in time to an age when dinosaurs roamed the earth! We’ll start by practicing our veggie-chopping skills, then mix the vegetables into soup with a tasty blend of herbs and beans. After that, we’ll create a forest using dinosaur kale, complete with critters and landscape features made from a variety of colorful veggies and fruits.

Menu
  • Dinosaur Bean Soup (herbs, beans, vegetables)
  • Dino Kale Forest (selection of vegetables and fruits)

Dietary Notes: Vegetarian; no dairy or eggs. Gluten-free options available on request.

Locations, Dates, and Times

Instructor: PCC Cooks Staff

Kids, Vegetarian

Ages 2 to 3, with one adult guest.

It’s time to build some edible bugs! Kids will roll out sugar cookie dough, then cut and decorate Sugar Cookie Bugs. While our creations are baking, we'll have some healthy fun arranging cut vegetables to make colorful Veggie Bugs. We’ll have some ideas to get everyone started, and then it’ll be time to let imaginations shine!

Menu
  • Sugar Cookies
  • Veggie Bugs made with a selection of cut vegetables

Dietary Notes: Vegetarian with dairy and eggs.

Locations, Dates, and Times

Instructor: Samantha Brumfield

Kids

Ages 4 to 6, with one adult guest.

Young chefs will learn to make their own satisfying after-school or weekend afternoon snack boards! We’ll build tasty platters with cheese, scratch-made crackers and hummus. They’ll have time to learn and practice proper knife techniques and plating skills, too!

Menu
  • Rosemary Sea Salt Crackers
  • Homemade Hummus
  • Assorted Cheeses
  • Selection of cut vegetables

Dietary Notes: With dairy, eggs and optional meat.

Locations, Dates, and Times

Instructor: Lizzie Diehl, M.S., C.N.

Kids, Vegetarian

Ages 4 to 6, with one adult guest.

We see spring weekends as opportunities to cook up delicious brunches with the family. In this class, kids will get to mix, mash, and fry up their own delicious and seasonally inspired brunch-time creations, perfect for a Mother’s or Father’s Day celebration!

Menu
  • Baked Egg Cups
  • Whole-Wheat Banana Pancakes
  • Strawberry-Rhubarb Sauce

Dietary Notes: Vegetarian with dairy and eggs.

Locations, Dates, and Times

Instructor: Cam Zarcone

Kids

Ages 7 to 9, with one adult guest.

Toads and bubbles and babies? What kind of cooking class is this? An extremely silly one! In this class, we’re cooking up three oddly named but delightfully flavored breakfast dishes, learning kitchen essentials along the way.

Menu
  • Toad in the Hole (Oven-baked Casserole with Eggs and Sausage)
  • Bubble and Squeak (Pan-fried Vegetable and Potato Cakes)
  • Dutch Baby Pancakes

Dietary Notes: With dairy, eggs, and optional meat.

Locations, Dates, and Times

Instructor: Lisa Crawford

Kids, Vegetarian

Ages 10 to 12, with one adult guest.

Everyone loves doughnuts and when baked, they’re easy to make at home any time! Lisa will walk kids and their adult through the process, as we make three varieties of baked cake doughnuts and four tasty glazes. She’ll also share the secret to baked raised doughnut twists, as we work hands-on to mix, bake, glaze and enjoy our delicious doughnut creations.

Menu
  • Baked Vanilla, Chocolate and Applesauce Spice Cake Doughnuts
  • Vanilla, Chocolate, Raspberry and Maple Glazes
  • Baked Raised Doughnut Twists

Dietary Notes: Vegetarian with dairy and eggs.

Locations, Dates, and Times

Instructor: Lee Baker

Kids

Ages 12 to 16, with one adult guest.

Peruvian cuisine is a colorful reflection of the country’s rich history and diverse landscape. Many cultures from around the world brought together their techniques in Peru and used an amazing variety of local ingredients to create an all-new style of cooking. In this class, students will prepare four dishes that capture a range of flavors and textures.

Menu
  • Lomo Saltado (Traditional Beef Stir-fry with Peppers, Onions and Tomatoes)
  • Roasted Yukon Gold Potato Fries and Garlic Rice
  • Peruvian-style Cucumber and Tomato Salad with Lime and Salt
  • Rosquitas de Anis (Anise-Sesame Wreath Cookies)

Dietary Notes: With meat, dairy and eggs.

Locations, Dates, and Times

Instructor: Cam Zarcone

Kids, Vegetarian

Ages 12 to 16, teens only.

Ready to branch out beyond boxed brownies? Discover what people in other parts of the world like to bake. Circle the globe with us as we whip up three very different and delightful recipes from Italy, Haiti and Denmark — including a customized cake person of your choice.

Menu
  • Pizzelle (Waffle Cookies) from Italy
  • Mini Coconut Cakes from Haiti
  • Kagemand (“Cake Man”) or Kagekone (“Cake Woman”) from Denmark

Dietary Notes: Vegetarian with dairy and eggs.

Locations, Dates, and Times

FAQ

Find answers to questions on registration, locations and becoming an instructor.

Custom Classes

Schedule a private cooking class for  a birthday party, team-building event or just for fun!

Meet Our Instructors

Our experienced chefs excel in knowledgeable, approachable and enthusiastic instruction.