1st Hudyaka Zanorte Junior Chef Kitchen Stars-June 04, 2011

3rd Batch Junior and Senior Chefs combined Summer Cooking Class

Senior Chef Lara with the supervision of her chef trainor Chef Rey doing deep frying for her
breaded chicken and chicken lollipops

Junior Chef Lean, Lyle and Jess learning to buy their ingredients.. they have their market lists
with them part of their training as Junior Chefs

Chef Rey teaching Senior Chef Toti for the making of Roux and Gravy

1st Batch Little and Junior chefs in action

Junior Chef Jade is happy with her creation!!!

Junior Chef Pyong is baking cupcakes with colored sprinkles

Little Chef Gabriela is doing finishing touches for her Club Sandwich

Junior Chefs preparing for Breaded Chicken

Little Chefs making Pizza

Junior Chefs kneading Dough for SIOPAO

They also learn teamwork and responsibility

Little Chefs having fun!!!---it's okay to be messy 

Whisking and mixing.....

Learning Creativity

Little Chef seasoning chicken with salt and pepper

Learning Math!!! Conversions and measurements

This is the 1st batch of ALCAZN Summer Cooking Class for Little Chefs and           Junior Chefs.
2nd Batch will start April 27 to May 1, 2011
Our cooking school is located along P. Gomez St., Corner Quezon Avenue, Barra Dipolog City (Fronting the Muslim Center)

2nd Batch Schedule of Activities Junior Chefs

JUNIOR CHEFS SUMMER COOKING CLASS

2ND BATCH SCHEDULE OF ACTIVITIES

APRIL 27 TO MAY 1, 2011

BAGARINAO APARTMENT, GOMEZ ST., BARRA, DIPOLOG CITY

DAY 01

APRIL 27, 2011 (Wednesday)

10:00 – 11:00 am          à ORIENTATION (included are the parent or parents, caregivers and guardians

·         SCHEDULE OF ACTIVITIES

·         INGREDIENTS

·         SAFETY, HYGIENIC AND PRECAUTIONARY MEASURES

·         TRAINORS AND CLASS GUIDELINES

LUNCH BREAK

1:00 – 3:00 PM              à JR CHEFS INTRODUCTION TO 101 CULINARY BASICS

                                                (AGE: 7 to 12 years old)

·         CHILD KITCHEN SAFETY RULES

·         KITCHEN FOOD SANITATION

·         TOOLS, EQUIPMENTS, UTENSILS, INGREDIENTS FAMILIARITY

3:00 – 4:00 PM              à LITTLE CHEFS INTRODUCTION TO KIDDIE CULINARY WORLD

                                                (AGE: 3 to 6 years old)

·         CHILD KITCHEN SAFETY RULES

·         KITCHEN FOOD SANITATION

·         TOOLS, EQUIPMENTS, UTENSILS, INGREDIENTS FAMILIARITY

DAY 02

APRIL 28, 2011 (Thursday) “BREADING TECHNIQUE”

            8:00 – 12:00 NN            à         Morning Session:         

BREADED CHICKEN AND CHICKEN LOLLIPOP

                                   

            1:00 – 5:00 PM              à         Afternoon Session

First Batchers: Chicken Cordon Bleu with Bechamel Sauce

2^ND Batchers: BREADED CHICKEN AND CHICKEN LOLLIPOP

DAY 03

APRIL 29, 2011 (Friday) “THE SCIENCE OF BAKING” (DOUGH MAKING), SALADS AND DIPS

                                                HOTDOG ROLL-UPS

                                                GUACAMOLE

                                                ISLAND GARDEN SALAD (WITH CHEF’S DRESSING)

8:00 – 12:00 NN            à         Morning Session

            1:00 – 5:00 PM              à         Afternoon Session

DAY 04

APRIL 30, 2011 (Saturday)

                                                CHOCOLATE CAKE with FROSTING

8:00 – 12:00 NN            à         Morning Session

            1:00 – 5:00 PM              à         Afternoon Session

                       

DAY 05  

MAY 1, 2011 (Sunday)

            8:00 – 12:00 NN            à Preparation for Graduation Ceremonies – Junior Chefs only.

           

            3:00 PM                        à GRADUATION CEREMONIES

2nd BATCH Schedule of Activies for Little Chefs

LITTLE CHEFS SUMMER COOKING CLASS

2ND BATCH SCHEDULE OF ACTIVITIES

APRIL 27 TO MAY 1, 2011

BAGARINAO APARTMENT, GOMEZ ST., BARRA, DIPOLOG CITY

DAY 01

APRIL 27, 2011 (Wednesday)

10:00 – 11:00 am          à ORIENTATION (included are the parent or parents, caregivers and guardians

·         SCHEDULE OF ACTIVITIES

·         INGREDIENTS

·         SAFETY, HYGIENIC AND PRECAUTIONARY MEASURES

·         TRAINORS AND CLASS GUIDELINES

LUNCH BREAK

1:00 – 3:00 PM              à JR CHEFS INTRODUCTION TO 101 CULINARY BASICS

                                                (AGE: 7 to 12 years old)

·         CHILD KITCHEN SAFETY RULES

·         KITCHEN FOOD SANITATION

·         TOOLS, EQUIPMENTS, UTENSILS, INGREDIENTS FAMILIARITY

3:00 – 4:00 PM              à LITTLE CHEFS INTRODUCTION TO KIDDIE CULINARY WORLD

                                                (AGE: 3 to 6 years old)

·         CHILD KITCHEN SAFETY RULES

·         KITCHEN FOOD SANITATION

·         TOOLS, EQUIPMENTS, UTENSILS, INGREDIENTS FAMILIARITY

DAY 02

APRIL 28, 2011 (Thursday)

            8:00 – 12:00 NN            à Little Chefs : SANDWICHES

·         SPIDERS

·         EGG BOAT

·         LEMONADE

DAY 03

APRIL 29, 2011 (Friday)

            8:00 – 12:00 NN            à LITTLE CHEFS: PIZZA> DOUGH AND SAUCE MAKING

*NOTE: Children will make the dough, trainors will be the   one to cook the  sauce , children will do the topping.

DAY 04

APRIL 30, 2011 (Saturday)

            8:00 – 12:00 NN            à LITTLE CHEFS : DESSERT> CHOCO MANGO CUPS

           

DAY 05  

MAY 1, 2011 (Sunday)

            8:00 – 12:00 NN            à Preparation for Graduation Ceremonies – Junior Chefs only.

           

            3:00 PM                        à GRADUATION CEREMONIES