What ages is the class for?

This session is designed for 3rd–5th graders; activities and tools are age-appropriate for kids in that range.

Can you accommodate food allergies?

Yes—provide allergy and dietary details during booking so instructors can modify recipes or offer alternatives.

Is this a drop-off class?

Check the booking details; caregivers should confirm pickup policy at registration, but supervised drop-off is common for after-school programs.

What will my child make?

Expect simple, seasonally focused recipes like scrambles, compotes, flatbreads, and small snacks that teach stovetop and measuring skills.

Are recipe cards provided?

Yes—students usually receive take-home recipe cards so families can repeat dishes at home and reinforce lessons.

How many students per class?

Class size is limited by available workstations; refer to the booking link for exact maximums and current availability.

Spring kids cooking class for 3rd–5th graders in Tulia, Texas | Cooking Class | Workshop

Christ the Redeemer, 3rd-5th, Spring 2026 Session 2 is a hands-on cooking class for 3rd–5th graders held in Tulia, Texas. Located under the broad skies of the Texas High Plains, this after-school program runs Mondays, March 23–May 4 (no class April 6), from 3:45–4:45 pm. Young chefs move through fresh spring recipes designed to teach safe knife work, heat control, and food origins while reinforcing math, science, and reading skills. The classroom is a compact teaching kitchen with child-sized stations, shared equipment, and a focused, cheerful atmosphere. The session's key features are short, technique-focused lessons, seasonal ingredient rotations, and recipe projects that kids make from start to finish. Expect spring vegetables, fresh herbs, and pantry basics paired with hands-on demos—measuring, timing, folding, and plating. Instructors emphasize food safety and age-appropriate skill progressions: simple heat tasks with supervision, proper handwashing, and how to read a recipe for literacy practice. The experience blends culinary fundamentals with local agricultural context; kids learn where ingredients come from and how timing in the growing season affects flavor. Tulia sits in the agricultural heart of the Texas Panhandle, a landscape of cropland and wide horizons that shapes local produce availability. That geographical note is part of the curriculum: seasonal choices reflect what's commonly grown nearby. The program encourages respect for ingredients and teaches low-waste habits like portion planning and basic composting—small conservation practices that matter when you are teaching the next generation of cooks. Why book it? For families visiting or living in Tulia, the class offers focused skills in a single hour that build confidence. It's a practical alternative to screen time: kids practice reading, fractions, measurement, sequencing, and safe tool use while producing a snack or small meal they can be proud of. The group size and weekly cadence are ideal for steady skill growth without overwhelming young learners. Logistics: Mondays, one hour per session; check the referral booking link for availability and registration details. Owner/operator information was not provided in the listing. The site's image was not supplied—expect a modest teaching kitchen rather than a commercial demo theater. Typical lesson plans include a breakfast scramble, seasonal fruit compote, and a flatbread or quesadilla—recipes chosen to teach stovetop basics and kitchen math. Instructors adapt menus for common allergies and provide ingredient lists ahead of class so caregivers can disclose restrictions. Families appreciate the take-home recipe cards that reinforce reading and sequencing at home. The class also links to community rhythms—students often visit a nearby farmers market or community garden to see produce sources, tying indoor skills to the wider Panhandle food and outdoor culture.