Green Chimneys

Culinary Arts

There are two tracks in Green Cuisine

1) Group classes for students with a keen interest in the culinary arts who want to make advanced recipes and learn new cuisines.
2) Individual classes for older students who need to learn to do their own cooking and who would benefit most from vocational skill building in the kitchen.

Students learn how to read and prepare recipes, with recipes getting more complex throughout the year. The kitchen provides safe opportunities for the students to take chances and fail, and the chef is always willing to try a recipe again if a student wants to “get it right”. The students take great pride in their work in the kitchen and, at the end of the class, enjoy getting out the fine china to try the food they’ve made.

All classes take place in our fully-equipped and functional dining hall kitchen and are supervised by our experienced chef and kitchen staff. Both classes build the self-worth, independence, positive work behaviors, and teamwork skills of the students. These children make progress, not only in being able to take care of themselves, but also by recognizing that they are capable of taking care of the needs of their community.

Goals:

• Provide cooking lessons to over 200 children and advanced cooking lessons to at least 40 children.
• Teach 100% of children how to prepare their own nutritious meals and snacks.
• Teach 40 students “advanced” cooking techniques, including the execution of recipes from French and Italian cuisines.
• Work with 20 students one-on-one in the kitchen to build competencies and kitchen skills. Train students to prepare meals for themselves and, when ready, teach them how to work in the kitchen to prepare meals for campus.