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JUNIOR CHEF LEVEL 1

All Skill Levels, Ages 8-14
Instructor: Chef Erin Clarke

Introduction to cooking for the junior chef. Over the course of several weeks, students will learn basic cooking techniques and general kitchen/food knowledge. (Meets in W-3, Classroom 302.)

Spring Quarter (4 weeks)            
Session A: Tue April 4 (4:30pm-6:30pm)
Session B: Thur April 27 (4:30pm-6:30pm)
No Class on May 4.

Tuition: $130
Materials cost of $60 per student covers fresh foods used in class every week, payable to instructor at first class.

Earlier Event: April 21
JUNIOR CHEF WORKSHOP: JAPANESE CUISINE
Later Event: April 28
THE MYSTERY BOX!