Youth, Culinary Arts
Youth: Hearty Shepherd's Pie (Ages 10 - 14) *Cancelled*
Learn how to make this hearty meal for a cool fall night.
Tuition Assistance and Other Policies
Mon, 10/7/2024
Cancelled
About
In this hands-on class, young chefs will embark on a journey to learn essential cooking skills while creating a comforting dish perfect for a cozy fall night. You'll practice precision and safety with knives, use the skills of sautéing to enhance flavors and textures, and explore variations in ingredients and seasonings to personalize your shepherd's pie.
Believed to have been developed in the British Isles in the late 1700s or early 1800s, shepherd's pie is a dish made with layers of ground meat, vegetables, and mashed potatoes.
Details
- Ages 10 - 14.
- This recipe contains dairy and wheat. A vegetarian option is available.
- Skill level: Beginner.
- Bring water and a snack.
Registering Youth
- Parent/guardian registering a child for the first time: When you register, select "Others Only" in the "Who Are You Registering?" section. On the next page, select "Add New Registrant." Create an account for your child.
- The next time you register your child, use "Search Registrants" to select them.
- Make sure to fill out your youth's emergency contact information and other details when creating their account.
Materials
Class Policies
- You must wear closed-toe shoes in the studio.
- You must be registered for the class (no drop-ins).
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Please email accessibility@bainbridgebarn.org to find out more or request an accommodation.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
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