What ages can attend?

This class is for children ages 5 to 7.

When should I arrive?

Check-in begins at 9:45 AM; the class starts promptly at 10:00 AM and runs two hours.

Can you accommodate food allergies?

The class is nut-free, but staff cannot accommodate egg or gluten allergies—please do not book if your child has those restrictions.

What should my child bring?

Bring closed-toe shoes, hair tied back, and an optional apron; labeled water bottles are recommended.

Can a parent stay in the classroom?

Parent attendance policies are set by instructors; if you need to stay, check at arrival or use the booking link to contact the provider in advance.

How do I cancel or change a booking?

Cancellation details are not listed here—use the booking link to review the provider's policy and manage your reservation: https://fareharbor.com/embeds/book/cooklearngrow/items/706523/?asn=fhdn&asn-ref=advcollective&ref=advcollective&bookable-only=yes&full-items=yes&marketplace=yes&flow=no

Spring Break Cooking Camp for Kids at Solterra in Tulia, TX | Cooking Class | Workshop

At Solterra 1545 Solterra Blvd, Mesquite TX, the Spring Break AM Cooking Camp Ages 5-7 offers two lively hours of hands-on kitchen time aimed at budding cooks. Located in Tulia, Texas (coordinates 34.540392, -101.763067), this one-day class funnels energy into chopping, mixing, and baking projects designed for early elementary ages. The space is arranged into child-height prep stations with kid-safe knives, mixers, and ovens where instructors guide small groups through appetizers, main-course basics, and sweet finishes.

Campers arrive for check-in beginning at 9:45 AM and get straight to work when class begins at 10:00 AM. Activities focus on practical skills—measuring, following a recipe, safe stove and oven use under supervision, and plating—that translate to confidence in a home kitchen. The program is nut-free, and staff note they cannot accommodate egg or gluten allergies, so caregivers should plan accordingly. Solterra’s instruction emphasizes clear demonstrations, repeated practice, and tasting notes so kids leave with both new recipes and a sense of accomplishment.

What makes this offering a standout for families in the Texas Panhandle is the mix of civic-minded kitchen practice and seasonal flavors: expect spring-forward recipes that showcase basic baking techniques and vegetable-focused sides, rooted in the region’s farming culture. Though indoors, the camp connects to local food culture by using simple, fresh ingredients and by encouraging kids to ask where ingredients come from.

For parents the experience is pragmatic: two hours of structured learning in a supervised environment where kids handle real tools and learn cleanup habits. Check-in details are explicit—arrive by 9:45—and the program requests closed-toe shoes, long hair tied back, and optional aprons. The small class format suits age five to seven, keeping instruction at a pace that balances safety and exploration.

This camp also functions as an introduction to food literacy. Instructors translate kitchen tasks into age-appropriate lessons about measurements, timing, and teamwork. The result is a concentrated burst of skill-building that leaves families with recipes to recreate at home and kids with the pride that comes from serving something they made themselves.

Expect a rotating slate of approachable projects—think simple savory bites, hands-on baking like cookies or muffins, and an easy dessert—so every child finishes a plated item. Instructors prioritize clear safety briefings before each station and encourage teamwork during prep and cleanup. With a focus on skill transfer, the session gives families recipes that work in home ovens and clear steps kids can repeat. This course is ideal for first-timers who want a supervised social way to learn kitchen basics.