How it works

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We generally arrive at the school at 10 am on Saturday to set up our class and leave by 5 pm the following Saturday, it takes us about 3-4hrs to set up & 3hrs to pack down our class. (These times can be adjusted to suit the needs of the school.)
We prefer locations that have access to a kitchenette and hot water but can work around this if necessary.

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We provide all equipment & produce. This includes tables with a food safety height requirement of 70-90 cm, induction or gas hobs, all utensils, and equipment required for the weeks cooking workshop.
 

Everyone will get to enjoy a 3hr class where they watch short demonstrations and get to cook and enjoy their meals together.

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Students work in teams of two getting hands-on experience at their work stations learning skills such as:

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• Knife Skills- (Opinel "le Petit Chef" kids safety knives)

• Pasta Making

• Cooking for friends.

• Basic Fermenting skills - healthy fizzy drinks!​​

• Basic Food Sustainability.

 

A general class is as follows: 

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• Students watching a short demo.

• Preparing their dishes with the skills learned.

• Sit down and enjoy their meal together.

• Clean down and get ready for home time.

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Students will leave with an online manual containing the recipes cooked during the workshop.

We are fully insured & garda vetted.
Min attendees are 15 per class & max is 24.
Age groups are 8-12yrs & 12-16yrs and TY Students.

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