culinary

INSTRUCTOR:  DEBBIE VERMILLION

Debbe has always loved serving children—whether in church, home, or the classroom. A long-time Sunday School teacher, a grandmother to nine, and a great-grandmother to one. During the years her children were in school, she worked at a Christian school in Jacksonville, FL, where she discovered how much joy she found in helping students learn and grow. After spending many years caring for her family and grandchildren, She is excited to return to the classroom and share her love for cooking in Culinary for Beginners. 

CULINARY FOR BEGINNERS

Target Levels:  Ages 13 - 18

10 Weeks

Culinary for Beginners is a, hands-on cooking class designed for middle and high school students who want to build confidence in the kitchen. Each week focuses on a classic Betty-Crocker–style category—soups, breads, casseroles, desserts, and more—while teaching essential skills such as budgeting, measuring, knife safety, recipe reading, and basic cooking techniques. Students will prepare and taste a new dish every class, learn practical skills they can use at home, and practice stewardship through smart grocery planning and making meals from scratch.

This hands-on course where students learn budgeting, kitchen skills, and classic home-style cooking by making a new dish each week.

Week 1 — Vegetable Soup + Budget Basics
Learn basic knife skills, how to read a recipe, and how to cook a simple soup on a budget.

Week 2 — Sourdough Starter + Discard Pancakes
Make your own sourdough starter and cook easy pancakes using the discard.

Week 3 — Sweet & Savory Breakfast Casseroles  Smoothies & Milkshakes
Blend different smoothies and shakes while learning flavor balance.
Practice mixing, prepping, and baking two types of breakfast casseroles.

Week 4 — Appetizers: Pigs in a Blanket, Sausage Balls & Dips
Learn simple appetizer baking and how to make quick homemade dips.

Week 5 — Cookies + Decorating + Cupcakes + Frosting
Bake cookies cupcakes and learn basic frosting and piping skills.

Week 6 — Crepes
Make thin crepes and try both sweet and savory fillings.

 Week 7 — Breads & Jellies
Make simple breads and pair them with homemade-style jellies.

Week 8 — Taco/Nacho Bar
Chop, prep, and assemble ingredients for a budget-friendly taco or nacho meal.

Week 9— Lemon Bars
Learn to bake a classic lemon bar with a shortbread crust and tart filling.

Week 10 — Chicken Enchiladas
Prepare a full entrée, assemble enchiladas, and bake a complete meal as a team.

Supplies: Parent approved cutting knife (for chopping) and cutting board.

Parents should inform us of any food restrictions or allergies

TUITION: $300.00   

For full schedule details, please view our Class Matrix.