What ages is the class for?

This session is designed specifically for PK3 and PK4 children, typically three and four year olds.

How long is each session?

Each class runs 30 minutes once per week over an eight week period.

Can instructors accommodate food allergies?

Yes. Enrollment requests allergy and dietary information and instructors adapt snacks and procedures accordingly.

Do parents stay during class?

Parents typically drop off and pick up; occasional observation is welcomed for final sessions per program policy.

Is prior cooking experience required?

No prior experience is necessary; activities are introductory and focused on sensory skills and safety.

What should my child wear?

Comfortable clothes that can get messy and closed toe shoes are recommended; an apron is useful.

Spring Cooking Class for Little Chefs in Tulia, TX — PK3 PK4 | Cooking Class | Workshop

On weekday afternoons in Tulia, Texas, a small classroom at Divine Savior Academy converts routine time into a practical introduction to cooking for three and four year olds. The Spring 2026 THURSDAY Grades PK3-PK4 program runs for eight weeks with thirty minute sessions focused on simple cooking skills, seasonal recipes, and kitchen safety. Located on the High Plains of the Texas Panhandle, the class ties lessons to local foodways and nearby farms that supply fresh produce and seasonal inspiration. Lessons are hands on and child centered. Children wash fruit, measure dry ingredients, tear greens, stir batters, and assemble easy snacks under close adult supervision. Instructors teach safety adaptations for small hands, step by step hygiene routines, and repetition that builds confidence. Each week has a theme for example farm to table snacks, fruit celebrations, or healthy treats so children repeatedly practice the same basic skills in varied contexts. What sets this offering apart is its rhythm and its local focus. The short, consistent meetings fit preschool attention spans while eight weeks give time for real progress. Tulia s agricultural surroundings provide a natural curriculum anchor instructors point out seasonal produce and explain simply where food comes from, connecting classroom activity to the shortgrass prairie and nearby fields that define the region. Logistics are designed for busy families. Sessions meet once weekly from 3:15 to 3:45 p.m.; parents handle drop off and pickup at the school. The small class size keeps ratios low, tasks safe, and learning tactile. Expect sensory learning more than culinary precision the goal is curiosity, skill building, and reduced mealtime resistance at home. Beyond immediate skills, the program strengthens community ties. Children practice cooperation, handling tools safely, and respecting food. Parents leave with recipe notes and ideas for continuing kitchen time at home, often with suggestions about reducing waste and emphasizing seasonal choices. For visitors to Tulia or new residents, this class is a compact enrichment option that reflects local culture and agricultural life. Divine Savior Academy s Spring 2026 offering is practical, accessible, and rooted in place. It offers a tidy bridge between toys and real world food preparation, an early lesson in self reliance and taste exploration, and a comfortable entry point for young learners to join family routines in the kitchen. Enrollment materials list allergies and dietary restrictions, and instructors adapt snacks accordingly while keeping core safety practices consistent. Parents are encouraged to observe the final session and to take home printed recipes and simple variations. The program also coordinates occasionally with local growers and seasonal markets when available, giving children a chance to see where ingredients come from and to reinforce lessons outside the classroom and community.