What ages or grades is the class for?

This session is designed for students in Grades 1–5, as stated in the program title.

When and where does the class meet?

Mondays, 3:45–4:45 pm from August 31 to November 9 (no class Sept 7), meeting at St. Matthew Catholic School in Tulia, Texas.

Is there a minimum enrollment?

Yes, a minimum of 10 students is required for the session to run.

How do I register or ask questions?

Click the session start date on the booking calendar to register, or email michelle@cooklearngrow.com for questions.

What happens if the class is canceled?

A cancellation summary is not provided in the listing; contact michelle@cooklearngrow.com for refund and cancellation details.

Fall After-School Cooking for Kids in Tulia, Texas — CookLearnGrow at St. Matthew | Cooking Class | Workshop

Q: What is the allergy policy?

The program accommodates nut allergies only; egg, gluten, and other allergies are not accommodated—contact michelle@cooklearngrow.com with concerns.

On weekday afternoons in Tulia, Texas, a lively after-school kitchen comes to life. St. Matthew MONDAY Fall 2026 Grades 1-5 is a ten-week CookLearnGrow session held at St. Matthew Catholic School, running August 31–November 9 (Mondays, 3:45–4:45 pm; no class Sept 7). Designed for students in grades 1–5, the program turns seasonal fall ingredients into hands-on lessons in technique, teamwork, and confidence.

Inside the school's teaching kitchen, small teams rotate through prep stations and a central demo counter where instructors lead step‑by‑step projects—breads, simple pastries, savory skillet dishes and pantry-friendly snacks that highlight fall produce. Key features are the child‑sized tools, communal prep tables, and a focus on safe knife skills, measuring, and baking basics. The program emphasizes seasonal flavors—pumpkin puree, winter squash, apples, and warm spices—linking lessons to what’s available across the Texas Panhandle.

CookLearnGrow layers practical life skills over creative play. Each class introduces new recipes and techniques so students tackle a different project every week; instructors reinforce kitchen safety, hygiene (close‑toed shoes and tied‑back hair are required), and clean‑up routines that teach responsibility. The session accepts only nut allergies; egg, gluten, and other allergies are not accommodated, so families should plan accordingly. A minimum enrollment of 10 students is required.

What makes this local offering stand out is its community-first approach. Held in a familiar school setting, the course provides working families a supervised, skill-building hour after school while keeping the curriculum rooted in locally sourced fall flavors. It’s less about competition and more about curiosity: kids leave with recipes they can replicate at home and a stronger sense of culinary independence.

Practical details are clear and simple: bring an apron (recommended), wear close‑toed shoes, and have long hair secured. Questions and signups go through [email protected]; click the session date on the booking calendar to register. Expect lively, messy learning—measured ingredients, warm ovens, and papers of recipe notes folded into backpacks at the end of class.

Beyond recipes, the curriculum ties kitchen tasks to school skills: measuring builds math fluency, following step sequences strengthens reading comprehension; timed baking introduces science concepts. Instructors keep class size small to maintain coaching for safety and to adapt recipes for varying skill levels within grades 1–5. Parents should expect a balance of instruction and experimentation; class ends with a group taste-test or take-home portion when permitted by the allergy policy. Minimum enrollment and allergy rules mean spaces fill quickly—reserve early.