What ages is this class for?

This session is designed for K–5 students; activities and instructions are age-appropriate across that range.

How long is each class and how many weeks?

Each class runs one hour, once per week, across a six-week session.

Is the program safe for children with nut allergies?

Instructors can accommodate nut allergies; families should notify staff ahead of the first session so recipes are adjusted.

What is the minimum enrollment requirement?

The program requires a minimum enrollment of 10 students to run the session.

What is the late pickup policy?

A $1-per-minute late fee applies after five minutes; it must be paid within 24 hours and repeated late pickups may result in loss of enrollment.

How do I enroll or find more details?

Use the provided referral link to view availability and book; check the session page for exact dates and enrollment steps.

Tulia Kids Cooking Class: 6-Week K–5 After-School Program | Cooking Class | Workshop

BCSDNY- Pound Ridge, K-5, Tues April 14- May 19 offers a six-week, after-school cooking course for K–5 children in Tulia, Texas. Located in the high plains of the Llano Estacado, this hands-on class brings simple culinary techniques, seasonal recipes, and kitchen safety into an approachable hour each Tuesday afternoon. Small groups of young cooks learn food origins, measure and mix, and use basic heat under close supervision from professionally trained educators, chefs, or nutritionists. The classroom operates like a miniature community kitchen with child-height workstations, easy-clean surfaces, and clear safety zones. Each week presents a themed syllabus that reinforces literacy and math through recipe reading and fraction practice while introducing textures, flavors, and produce common to the Texas Panhandle. Students may handle fresh vegetables, dry grains, and simple baked or stove-top projects; instructors adapt recipes for nut allergies and maintain strict pickup procedures to keep sessions focused and secure. What makes this program stand out in this part of the Panhandle is the pairing of life skills with local food context. Tulia sits amid broad, open prairie and intensive agricultural activity, so lessons often reference where ingredients come from—wheat, sorghum, seasonal vegetables—linking classroom tasks to the region’s farming heritage. That rural connection helps kids understand how food grows and why seasonality matters, turning a recipe into a short field lesson about soil, weather, and local markets. Parents get more than a cookie: children gain confidence with kitchen tools, safer habits around heat and knives, and practical reading and measuring skills that support classroom learning. The course requires a minimum enrollment but moves quickly through each hour, with instructors emphasizing clean-up routines and respectful teamwork. A strict late pickup policy reinforces responsibility: a small per-minute fee applies after five minutes and repeat offenders may forfeit enrollment. Practical tips: bring a child-sized apron, closed-toe shoes, and tie back long hair to keep the workflow smooth. The class is best for families staying in or near Tulia who want a productive, skill-building activity for elementary-aged kids during the school term. Tulia’s landscape—wide skies, shortgrass prairie, and the human scale of small-town life—makes this classroom program feel rooted in a community where food literacy is both practical and personal. Whether you’re a local family or visiting the Panhandle for a weekend, this K–5 series offers a structured, safe introduction to cooking that builds curiosity, competence, and a healthier relationship with food. Enrolling connects children to trained instructors, clear safety rules, and measurable skill gains in an accessible hour; families should confirm minimum enrollment and allergy accommodations before the first class. Sessions follow the school calendar and are timed to reinforce classroom learning while giving kids a practical, hands-on outlet for curiosity and measurable progress.