Children’s bodies begin to go through some pretty dramatic changes in this age group. Their eating habits can sometimes change as a result of it. Without introducing a lot of new foods, we want to build on the likes and dislikes they are stereotypically already likely to have, while offering them variety through options.

Continuing with the “all by myself” mentality, we want to offer recipes that are simple, but creative. We will focus on “why” foods are prepared the way they are, what history may exist behind the food or method of cooking and begin creating associations to which the children may relate. We should also begin to offer an expanded view of the world and create similarities with other food cultures.

While continuing to stress kitchen safety and healthy choices, we will challenge math skills by measurement (weight and volume), reading and understanding directions. Basic chemistry and biology of food reaction will begin to be introduced, such as what makes bread rise or why we choose different temperatures for different foods or methods of cooking.

Cooking skills that we will continue to focus on are all of those mentioned for the younger ages, but with less supervision. Advanced cutting (including knives suitable for purpose). Some kitchen tools we will use are the electric mixer, safety can opener, thermometer, measuring and cutting devices.