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Chefsville Kids

Chefsville-Kids: Science Chefs in Motion (Classroom Program) On Campus 2019-20

Time Frames
During School Day
Residency, Field Trip, On Campus Professional Development, On Campus Program
Prof. Dev., 1st, 2nd, 3rd, 4th, 5th, 6th, 7th, 8th, 9th, Community/Fam., Talented/Gifted, Special Ed, Bilingual


Classroom programs allow students to focus on teacher-selected areas of interests, topics, TEKS, and connections, and provide a personalized approach that gives students much more direct interaction with the chef instructors than our assembly programs. In this program, students will discover the exciting world of cooking by applying their knowledge of scientific tools and concepts to the recipes Chef will demonstrate, with a focus on the different kinds of motion. Students will work with different kinds of cooking equipment while observing these types of motion and will discuss and evaluate motions effect on of one or all of the following ingredients: water, eggs, cream, chocolate, and sugar, oil, vinegar, fruit purees, cheese or yogurt making, or bread dough. Students will also experiment with different tools for taking temperature and measurements, and they will evaluate how the flow of energy is affected by the motion of objects. Age-appropriate exercises and interactive cooking demonstrations that exemplify the scientific topics of motion. Cooking and motion will allow students to better understand the world around them. There will be activities like crosswords, word-finds, physical games, and relay races will keep students engaged. This program will help students develop life skills that will aid in making healthier choices. Students will love the cooking vocabulary that deals with cooking and motion.

Students Will

  • Literacy Connection: On Food and Cooking: The Science and Lore of the Kitchen, McGee, ISBN 0684800012
  • Develop a food vocabulary and palate using a Culinary Vocabulary worksheet
  • Investigate and predict the effects of force exerted on ingredients
  • Partake in a cooking demonstration and tasting of foods that have had various forces put on them.
  • Identify preventative safety equipment and how to avoid unwanted friction through an interactive Power Point presentation
  • Observe different forms of motion and how they create changes in food through several practical demonstrations
  • All students will get personal interaction with the chef instructor, ingredients, recipes, and cooking instruments and will engage in experiments using different forms of motion in cooking


Dates: Monday - Friday
Times: 8:15am - 1:15pm
Duration: 1 hour
School Fee: Flat Rate: $229.00
Number Of Workshops Included: 1
Price Per Additional Workshop: $114.00
Minimum Attendance: 5
Maximum Attendance: 50
Bilingual: No
Technical Needs: Digital projector, ELMO, electrical outlets, speaker system, laptop cart, 2- 8ft tables, & trash can
Other Information: This classroom is tailored to be appropriate for elementary and middle high grades. Call Chef Sarah at 972-800-5344 to schedule program.

Scheduling / Booking

Instructions: Please book event at least 2 weeks in advance, if possible. Book events as soon as possible because demand for Chefsville Kids programming has dramatically increased. For scheduling, availability and confirmation of program please contact Chefsville at 972.516.0325 or e-mail [email protected] *** Chefsville can substitute or fill-in for other programs that have conflicts of time from another vendor/artist or to avoid cancellation of your program entirely. Please call and give us at least two days notice. For site managers, or other leads, please provide teacher's name, phone number and e-mail address when calling. This will allow for quick and efficient scheduling of your program. Also please have the voucher and approval code with you. Program is confirmed when voucher is approved. If you reach our voicemail, please leave school name, your name and phone# and times you are available and what program and date(s) of interest.
Deadline: Program must be booked 2 weeks before desired date
Cancellation Policy: There are no cancellations, only rescheduling of program within 2 weeks of scheduled date. Please make sure that scheduling is not on state or DISD testing dates. Other than inclement weather, Chefsville will charge for scheduled events on the day event was scheduled. Failure to notify Chefsville two weeks in advance of the scheduled date of any schedule changes or failure to attend the scheduled event will result in the school paying the full price to the program in accordance to the approved voucher.
After School Policy: Program must be at the same location for multiple sessions. Written parental permission required to be at this program after school unless it is a Thriving Minds program. A school faculty member must be available at all times. Additionally, the school is responsible for providing a roster, and approved parent pick up instructions. Private payments should be made prior to venue unless other arrangements are made in advance.

Educational Materials

      Words that Describe Food

Curriculum Information

Lesson Plans

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