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Chefsville Kids

Early Food Appreciation (Pre-K thru Grade 2 Classroom) On Campus 2024

Time Frames
During School Day, After School, Summer, Weekend
Residency, On Campus Professional Development, On Campus Program
Prof. Dev., Pre K, Kindergarten, 1st, Community/Fam., Talented/Gifted, Special Ed, Bilingual


Students will expand their knowledge of the incredible world of cooking, health, and nutrition through this fun and interactive program. Our program has a presentation, food demonstration(s), discussions, worksheets, and activities that will introduce food appreciation concepts to young children to encourage them to make healthier food decisions. We will introduce students to deliciously prepared fruits and vegetables, and teach them the importance of choosing these foods over sugary ones for overall health. There is a presentation to discuss food needs and wants. We will help the children understand the cycle of food production, from farm to table. A presentation segment is devoted to sharing with students the importance of jobs. There are so many in the cooking industry such as restaurant owners, chefs, caterers, educating chefs, food scientists, food writers, cookbook authors, cooking editors, food bloggers, and TV food stylists. Students will be able to respond by sharing what some of their favorite foods and jobs are. Within these careers, we will explore the connection of cooking with math, science, language arts, and social studies. A few students will be called up by the chef instructor to be part of the demonstration(s). These fun programs help students understand what it is like to work with food and connect the skills they learn in the classroom.

Students Will

  • Develop a vocabulary for the size, shape and color of foods.
  • Identify with the need to work and how jobs build healthier communities by exploring where food comes from through "Garden to Plate" principles. Farmers work with higher schools of learning, the government and the local community to meet needs.
  • Engage kids with interesting history about food, connecting them to the present, and a sneak at the future food trends.
  • Students will identify food appreciation throughout history through different media.
  • Observe between food needs and wants.
  • Discover the concept of life-long learning and how it connects with jobs & discuss the rewards from having a job.
  • Literacy Connections: Study Guide for Food and Health in Early Childhood: A Holistic Approach by Deborah Albon, ISBN 9781412947213; & Early Sprouts: Cultivating Healthy Food Choices, Kalich, Karrie ISBN 1933653728.


Dates: Monday - Friday, Contact Chef Scott for weekend availability.
Times: 8:15am - 12:30pm, and evenings for PTA/PTO orgs
Duration: 1 hour
School Fee: Flat Rate: $289.00
Minimum Attendance: 5
Maximum Attendance: 54
Bilingual: No
Technical Needs: Clear stage & presentation area on the floor in front of stage if possible, overhead projector, electrical outlets, laptop, cart, 1- 8ft table, and trash can
Other Information: 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 the 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 with the approved voucher.
After School Policy: The 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 the venue unless other arrangements are made in advance in writing.

Curriculum Information

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