Kids' Camp Week 2 - AM (April 21-24) Ages 8+
April 21-24 (Monday - Thursday)
10:00 AM - 12:00 PM
with Chef Dylan Watson
Ages 8+
Join our fun-filled kids camp where little chefs will explore cuisines from around the world! They'll learn to make Spanish taquitos, Italian pasta, Asian stir-fry, homemade breads and classic American burgers while discovering new flavors and skills. With hands on activities and tasty creations, it's the perfect recipe for fun and learning!
Here's what you can expect:
Kids get to roll up their sleeves and create delicious dishes from scratch using wholesome, fresh ingredients.
Your child will learn important culinary skills like recipe reading, ingredient prep, knife handling, and kitchen safety.
Our child-friendly staff creates a warm and welcoming environment where your child can learn and have fun in equal measure.
Menu
Day 1: Spanish
Chicken Taquitos
Spanish Rice
Smokey Pinto Beans
Churros
Day 2: Italian
Homemade Pasta with Creamy Red Sauce and Meatballs
Homemade Bread
Garlic Bread
Caesar Salad
Day 3: Asian
Chicken Teriyaki
Herb Rice Pilaf
Stir Fried Vegetables
White Chocolate Matcha Cookies
Day 4: American
Cheeseburger Sliders
Homemade Buns
French Fries
Farmer's Market Salad with Homemade Ranch
Fruity Pebble Rice Krispy Treats
If this camp is full and you would like to join the waitlist please email classes@prepcookingclasses.com
April 21-24 (Monday - Thursday)
10:00 AM - 12:00 PM
with Chef Dylan Watson
Ages 8+
Join our fun-filled kids camp where little chefs will explore cuisines from around the world! They'll learn to make Spanish taquitos, Italian pasta, Asian stir-fry, homemade breads and classic American burgers while discovering new flavors and skills. With hands on activities and tasty creations, it's the perfect recipe for fun and learning!
Here's what you can expect:
Kids get to roll up their sleeves and create delicious dishes from scratch using wholesome, fresh ingredients.
Your child will learn important culinary skills like recipe reading, ingredient prep, knife handling, and kitchen safety.
Our child-friendly staff creates a warm and welcoming environment where your child can learn and have fun in equal measure.
Menu
Day 1: Spanish
Chicken Taquitos
Spanish Rice
Smokey Pinto Beans
Churros
Day 2: Italian
Homemade Pasta with Creamy Red Sauce and Meatballs
Homemade Bread
Garlic Bread
Caesar Salad
Day 3: Asian
Chicken Teriyaki
Herb Rice Pilaf
Stir Fried Vegetables
White Chocolate Matcha Cookies
Day 4: American
Cheeseburger Sliders
Homemade Buns
French Fries
Farmer's Market Salad with Homemade Ranch
Fruity Pebble Rice Krispy Treats
If this camp is full and you would like to join the waitlist please email classes@prepcookingclasses.com
April 21-24 (Monday - Thursday)
10:00 AM - 12:00 PM
with Chef Dylan Watson
Ages 8+
Join our fun-filled kids camp where little chefs will explore cuisines from around the world! They'll learn to make Spanish taquitos, Italian pasta, Asian stir-fry, homemade breads and classic American burgers while discovering new flavors and skills. With hands on activities and tasty creations, it's the perfect recipe for fun and learning!
Here's what you can expect:
Kids get to roll up their sleeves and create delicious dishes from scratch using wholesome, fresh ingredients.
Your child will learn important culinary skills like recipe reading, ingredient prep, knife handling, and kitchen safety.
Our child-friendly staff creates a warm and welcoming environment where your child can learn and have fun in equal measure.
Menu
Day 1: Spanish
Chicken Taquitos
Spanish Rice
Smokey Pinto Beans
Churros
Day 2: Italian
Homemade Pasta with Creamy Red Sauce and Meatballs
Homemade Bread
Garlic Bread
Caesar Salad
Day 3: Asian
Chicken Teriyaki
Herb Rice Pilaf
Stir Fried Vegetables
White Chocolate Matcha Cookies
Day 4: American
Cheeseburger Sliders
Homemade Buns
French Fries
Farmer's Market Salad with Homemade Ranch
Fruity Pebble Rice Krispy Treats
If this camp is full and you would like to join the waitlist please email classes@prepcookingclasses.com
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We know plans can change unexpectedly, but just like a concert ticket – once the seats are taken, they're taken. And for a small business like us, class attendance is crucial.
Changes or cancellations made one week or more before the class date will receive a full class credit.
No-shows and late cancellations will not be issued any credits or refunds.
All cancellations must be coordinated verbally with a PREP employee via phone at 562-430-1217. Reservations are transferable, so if you cannot attend a class, please send someone in your place. In the rare event we need to cancel a class, we will refund you in full. Please note that no refunds or make-up dates can be given for missed Series classes.
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Dietary accommodations and vegetarian options can be provided (within reason) for many of our classes. Please give us a call or email chef@prepcookingclasses.com before booking to confirm we can make reasonable adjustments. If we can’t, we will make some other class suggestions for you. Please notify us immediately via phone, text or email with any restrictions 562-430-1217.
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Our classes are live, hands-on, and in a real kitchen. You will be using utensils, tools, and cooking equipment. Just as with any cooking experience in your home or in one of our classes, there is always a potential for injury. We operate our classes as safely as possible and are not responsible for any injuries that may occur during the class.
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Please arrive 10 minutes before class time to check-in. We suggest comfortable closed-toed shoes, and we ask that long hair be tied back. We provide aprons, or you can treat yourself to one of our adorable selections. Unless noted otherwise in the class description above, all of our classes are hands-on and we cook together as a group, then eat family style. Guests receive a 10% discount on purchases made during class, excluding alcohol and sale items.
Masks are recommended but optional for all.
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All attendees will receive a portion of each dish made in class. Occasionally we may need to substitute ingredients, recipes, or instructors. Any exception to our hands-on format will be labeled as a “Demonstration.”
