Home Economics 101 &102

with Chef Pamela DiCristo

Food is Love

DiCristo Meals celebrates the authenticity of delicious meals, with fresh ingredients, and the joys of cooking while learning.

While we've enjoyed offering cooking classes over the past 7 years to kids, teens, and adults alike, we're excited to expand our classes into a "course format" created for those who wish to truly understand and explore the artistry of cooking in more depth.

Home Economics 101 was specifically designed with kids and teens in mind, who enjoy cooking! This course is also intended to inspire healthy relationships with food.

There's a "picky eater" that lives inside all of us, until we're introduced to something that we enjoy. This creates interest, then excitement, and this is where our kids start to grow, and become more confident in the kitchen, as well in the choices they make about food. Understanding how food fuels our body is key.

Here are some things you need to know!

What are the age requirements and pod groupings?

Our home economics classes are grouped 8-12 and 13-17 years of age.

How can I sign-up?

You can book as a pod, meaning you have an established pod class or a group of friends, with at least 3 - 8 participants, and would prefer our Chef come to you. You may also come to us. Your group will have the option to select their time and day.

You may also sign your child or children up individually, where they will meet and cook with kids in their age group.

Is there a discount for families with multiple children?

Families signing up more than one child (2) will receive a 15% discount for the second child, and three children will receive 20% off combined. Please contact us here, to sign-up for households of 2 or more.

Our Home Economics course has been submitted to a few home school websites, including The Home School Mom and Homeschool Works

**We are also working to become apart of some of the local Charter Schools.

How many classes are in each course, and how long are the classes?

There are 4 classes in each course package. Classes are grouped ages 8-10, and the length is 1 hour and 30 minutes. Ages 11-14 and 15-17 are two hours per class.

Students will be given a starter kit on day one, which includes the following:

1 apron
1 chefs jacket
1 "chefs" starter kit
1 recipe book/journal
**Our 13-17 age group will receive a more advanced starter kit

DiCristo Meals is also licensed and insured. Chef Pamela also holds a food certification from the State of California, and a CPR certificate.

Scroll down to the bottom to learn more about Chef Pamela DiCristo.

Our Curriculum

What's covered in our courses?

**All courses are tailored to the specific age group

Dicing, Slicing and Chopping

This class covers knife safety, as we want ALL students to understand how important it is to handle "cooking knives" properly and safely. From there, we'll explore different cutting techniques, including slicing julienne, dicing and mincing. There are 2 recipes incorporated in this class, where these cutting techniques will be put to good use.

Sauces and Soups

The authenticity of stocks and sauces are what distinguishes a homemade chicken soup or bolognese from a restaurant chicken soup or bolognese. Good stocks and sauces form the base flavor component for many dishes that start this way, making it an essential kitchen skill. Learn the fundamentals behind creating a classic stock or sauce, while preparing classic soups. Then master the “mother” sauces, from a Tomato base to an Alfredo base, and so many more.

Herbs and Spices

Herbs and Spices serve as the foundation to any and all recipes. The right combination of herbs are what separates a good dish from a great dish. The right amount of spice separates authentic from generic. When joining the two together, we're creating flavor, and flavor is everything.

Poultry vs Seafood

Our first 3 classes are going to serve us well as we begin to incorporate meat and seafood. We'll review what we've learned in a mid-term type style, taking 2 recipes that call for meat and seafood, and preparing two meals from start to finish. We'll put our knife skills to good use, the pairing of herbs and spices - while creating the perfect flavor.

Breakfast 101

While some refer to breakfast as the most important meal of the day, we just refer to it as the most "favorite" meal of the day. With so many options to choose from, let's start with the basics. We'll explore sweets vs savory, and how the two come together in the most delectable way. Boiling and scrambling eggs, to making an authentic pancake or waffle with simple tried and true recipes will stay with our class participants for a lifetime.

Baking and Frosting

Let's get baking! While there are so many layers to this particular category, baking is a skill that can benefit our young chefs on so many levels. We'll begin with a very simple cake recipe with homemade icing. Technique is key, and learning the fundamentals of baking opens the door to so many possibilities.

Express Yourself

This class was designed straight from the "Iron Chef" playbook, where students will be assigned one key ingredient, in which they have to create a dish from start to finish, using whatever supporting ingredients that are available in the kitchen. Students will be given their final assignments on this day, and will be expected to implement ingredients and techniques they've learned throughout the course.

Final Exam

It's time to recap! We'll enjoy a look back on all that we've learned. Students will get the opportunity to prepare their dish, and present it to the class for tasting.

Each of our young Chefs will be presented with a Chef's Coat and Certificate at the completion of this course.

Each Course includes 1-2 recipes per class.