Remake Learning: Culinary Experience

Date: May 9
Time: 10:00 AM – 1:00 PM
Location: Pierpont Community & Technical College – Culinary Arts Teaching Kitchen
Participants: Up to 8 youth (ages 10–16) accompanied by an adult

Program Description
Participants and their accompanying adult will be welcomed into Pierpont Community & Technical College’s professional culinary teaching kitchen for a hands-on cooking experience focused on preparing a healthy, affordable meal while learning about sourdough fermentation and basic culinary skills. This interactive session introduces young learners to the fundamentals of cooking while providing a glimpse into culinary education and careers in the food service industry.

The experience will begin with a brief orientation to the teaching kitchen and an introduction to professional kitchen safety. Participants will learn essential practices used in food service environments, including proper handwashing, safe knife handling, sanitation, and safe use of hot cooking equipment.

Participants will then explore the science and history of sourdough fermentation. Using an active sourdough starter, they will prepare dough for homemade sourdough tortillas and learn how fermentation can be used in many foods beyond bread.

Working in small groups with guidance from culinary faculty and current students, participants will practice basic knife skills while preparing fresh vegetables. They will make a simple bean-based spread similar to hummus. They will then cook their tortillas on a griddle and assemble a healthy, flavorful meal using the foods they prepared.

To simulate a real-world food service environment, participants will also experience a brief service activity in which their prepared food is plated and served through a window similar to those found in food trucks or walk-up restaurants. This activity introduces participants to the teamwork and workflow that are part of the hospitality and food service industry.

Throughout the session, participants will have opportunities to interact with current culinary students and learn about possible career paths in the food industry, including roles such as chef, baker, food truck owner, caterer, restaurant manager, and food entrepreneur.

The program will conclude with participants and their families sharing the meal they prepared together while reflecting on the cooking skills they practiced and the many ways food connects to creativity, science, culture, and career opportunities.

This experience is designed to build confidence in the kitchen, introduce practical life skills, and inspire curiosity about cooking, nutrition, and food-related careers.