The Young Chefs Kitchen PROGRAM

The Young Chefs Kitchen PROGRAM
Da AUD A$ 675,00
  • Durata: 3 Ore (circa)
  • Luogo: MANLY, New South Wales
  • Codice prodotto: RLMCSLCTYCKFPR

The Young Chefs Kitchen — what one full day should look like (9:00am–3:00pm)

Daily outcomes (what parents should feel they’re paying for):

  • 2–3 cooked items (morning bake/snack + main + dessert or sides)

  • 1–2 new techniques (knife skills, sauté, sauce, baking method, etc.)

  • teamwork + kitchen confidence + a recipe pack to take home

8:45–9:00 — Arrival + sign-in + “Aprons on”

  • Name tags, hygiene check (handwashing), hair tied back, safety brief

  • Assign teams (pairs or 3s) + benches

9:00–9:20 — Mini demo: technique of the day

Keep it fast and visual (kids learn by doing).
Examples:

  • Day theme “Italian”: knife grip + safe chopping + emulsified dressing

  • Day theme “Baking”: weighing + creaming method + oven safety

9:20–10:30 — Cook #1 (morning bake / snack)

Something that teaches a method and gives quick success:

  • savoury muffins / scrolls / flatbreads / sausage rolls

  • granola bars / mini banana breads / choc chip cookies

10:30–10:50 — Morning tea break (they eat what they made)

  • Bonus: quick “kitchen trivia” or 5-min plating challenge

10:50–12:20 — Cook #2 (lunch build: the main)

This is the hero dish and where teamwork shines:

  • tacos + fresh salsa + guac (knife skills)

  • fried rice / stir-fry bowls (heat management)

  • pasta from scratch OR fresh pasta + sauce (project work)

  • dumplings (team assembly line)

12:20–12:45 — Sit-down lunch together

  • Kids eat their main + reset energy

  • You (or assistant) starts tidy cycle: “Clean as you go” game

12:45–1:10 — Reset + “Chef Skill Sprint”

Short, fun, structured:

  • piping practice on a tray

  • omelette flip demo

  • seasoning challenge (taste + adjust)

  • “mystery herb” smell & identify

1:10–2:20 — Cook #3 (dessert / take-home)

Pick something that travels well:

  • brownies, lemon slice, mini tarts, crumble cups

  • panna cotta cups (teens), mousse cups, or no-bake cheesecake jars

2:20–2:45 — Pack + label + recipe recap

  • Each child packs items into containers, labels, and gets recipe sheets

  • Quick reflection: “1 thing I learned, 1 thing I’ll cook again”

2:45–3:00 — Daily showcase + pickup

  • Bench photo, “today’s winners” (cleanest bench / best teamwork)

  • Give a stamp on a 5-day “Young Chefs Passport” (kids LOVE this)

Teen upgrade (same structure, more independence):

  • add a simple budget/costing mini-lesson

  • more knife work, sauces, proteins, timing (they run their own docket)

How that fits into a 5-day week (simple arc)

You didn’t ask for the whole week plan, but this structure makes the “week price” feel justified:

  • Day 1: Foundations (safety, knives, seasoning) + easy wins

  • Day 2: World street food (tacos/dumplings/bowls)

  • Day 3: Baking & pastry fundamentals

  • Day 4: “Market to table” (produce focus, waste-free cooking)

  • Day 5: Team Chef Challenge + mini graduation (parents invited for 20 mins at pickup)