Culinary Arts 2.0 – Cooking With Sugbear

This residency will explore basic kitchen and culinary instruction for young scholars grades 3-12th grade and will connect to Ohio Educational Standards in Social Studies, Mathematics, and Financial Literacy. Scholars will receive practical and theory learning simultaneously of basic culinary skills; prepping, cooking, and plate execution. Scholars will use research, kitchen supplies, tools and equipment along with digital imagery from cameras to record finished products. All supplies and kitchen appliances needed will be provided. Additional supply fees may apply if Tier 2 or Tier 3 is selected.

Tier 1 (beginners) - View Our Pricing Guide for Workshop Rates

• Basic kitchen safety and sanitation

• Culinary Theory (what is what tools, appliances, cooking oils, aromatics, salts, seasonings, etc.)

• Knife skills (chopping, dicing, julienne, chiffonade, mincing)

• Culminating cooking project involving veggie cuts

Tier 2 (Intermediate) - $75

• Proteins

• The connection of proteins and vegetables

• The history of international techniques and its connection to Americanized cuisines

• Herbs and its connection to flavor and plating decor; plating appearance

• Culminating cooking project involving proteins, veggies, and plating

Tier 3 (Advanced) - $100

• Sweet and savory

• Pastas, heavy meats, sauces

• Duality of heavy whipping cream

• Working w/ chocolate and fresh fruits

• Temperature control and its connection with creams, butters, chocolate

• Desserts using heavy whipping creams and chocolate

• Culminating cooking project with creams, chocolate, and fresh fruits or heavy meats and sauces

Program Artist:

Syrmylin “Mylin” Cartwright