Dated monthly plan
Teacher prep, learning, chef finish, and macros
September 28 — Rainbow Veggie Pizza Wheels
Wash and prep: Wash peppers and spinach; remove stems, seeds, and membranes; pat dry; portion soft strips, dough, sauce, and cheese. Set out individual child-proof knives, cutting mats, measuring spoons, spreaders, aprons, labeled parchment trays, and cleanup bins.
Teaches: tablespoon measurement, more/less, one-to-one counting, color patterns, sequencing, safe cutting grip, fine-motor spreading and rolling, and observing how heat changes dough and cheese.
Chef: Bake labeled trays at 400°F for about 12–15 minutes until dough is fully baked and cheese melts. Keep allergy-adjusted trays separate. Cool completely and package 2 labeled wheels per child.
Estimated take-home macros: 160 calories • 7 g protein • 22 g carbohydrate • 6 g fat.
October 5 — Apple Pie Roll-Up Spirals
Wash and prep: Wash, core, and teacher-soften apples; cool and cut into strips for child-safe knives. Premeasure cinnamon and sugar. Set out individual knives, mats, brushes, measuring spoons, aprons, labeled trays, and cleanup bins.
Teaches: teaspoons, fractions and parts of a whole, counting, sensory vocabulary, brushing and rolling, sequencing, and how heat softens fruit.
Chef: Bake labeled spirals at 375°F for about 10–14 minutes until lightly golden and heated through. Cool completely and package 2 labeled spirals per child.
Estimated take-home macros: 135 calories • 2 g protein • 27 g carbohydrate • 3 g fat.
October 12 — Pumpkin Patch Veggie Quesadillas
Wash and prep: Wash and trim peppers and spinach. Soften peppers, cook spinach, cool, and portion ingredients by classroom. Each participating child age 2–5 receives 2 mini soft tortillas, 2 tbsp cheddar, 1 tbsp softened orange pepper, and 1 tbsp cooked chopped spinach. Provide child-safe pumpkin and face cutters, aprons, individual child-safe knives, mats, tablespoons, labeled trays, and take-home packaging. Check classroom allergy instructions and prepare approved alternatives separately.
Teaches: tablespoons, whole and half, autumn colors, patterns, counting, safe cutting, facial features, symmetry, and layering.
Chef: Children cut pumpkin silhouettes, eyes, and smiles with child-safe cutters under direct supervision. Ages 2–3 press with teacher support; ages 4–5 design and cut their faces. Teachers handle sharp tools and difficult cuts. Layer fillings between the shapes. Adults griddle assembled tortillas over medium heat for about 2–3 minutes per side, or bake at 375°F for approximately 8–10 minutes, until hot and cheese melts. Keep allergy-adjusted trays separate. Cool safely, cut into soft age-appropriate wedges, label ingredients and date, and check every child’s take-home item.
Shopping: Additional class ingredients are separate from regular meals. Prepare the full class requirement using verified ages 2–5 counts for each center; treat class inventory as zero on hand. Product and package review remain pending.
October 19 — Confetti Banana-Zucchini Mini Muffins
Wash and prep: Wash zucchini and carrots; teacher trims ends. Pre-grate or provide guarded child graters only to ages 4–5 with direct supervision. Portion wet and dry ingredients separately. Set out individual tools, mashers, cups, spoons, bowls, scoops, aprons, labeled tins, liners, and raw-egg cleanup supplies.
Teaches: cup and spoon measurement, leveling, counting, solids versus liquids, cause and effect, raw-egg safety, mashing, stirring, scooping, and how leavening works.
Chef: Bake labeled mini muffins at 350°F for about 12–15 minutes; confirm doneness with a clean tester. Sanitize raw-egg surfaces, cool completely, and package 2 labeled muffins per child.
Estimated take-home macros: 150 calories • 3 g protein • 24 g carbohydrate • 5 g fat.
October 26 — Jack-o’-Lantern Veggie Pizza Faces
Wash and prep: Wash peppers and spinach; remove stems, seeds, and membranes. Drain and age-safely cut olives, or substitute for younger students. Portion mini dough rounds, sauce, cheese, and vegetables. Set out individual child-proof knives and tools, aprons, labeled trays, and cleanup bins.
30 minutes: Aprons and handwashing; explore shapes and symmetry; measure and cut; create friendly pizza faces; take the group creation photo; clean together; complete the take-home roster.
Teaches: shapes, symmetry, spatial planning, counting facial features, tablespoon measurement, safe cutting, creative decision-making, colors, and textures.
Chef: Bake labeled pizzas at 400°F for about 10–13 minutes until fully baked. Separate allergy-adjusted trays, cool completely, and package one labeled pizza per child.
Estimated take-home macros: 170 calories • 7 g protein • 23 g carbohydrate • 6 g fat.
November 2 — Harvest Sweet Potato Hand Pies
Wash and prep: Wash sweet potatoes and spinach; chef cooks and cools sweet potato. Portion dough and fillings with individual child-proof knives, mats, spoons, mashers, forks, aprons, labels, and cleanup bins.
Teaches: tablespoons, halves, symmetry, safe cutting, mashing, sequencing, fine-motor crimping, and heat transformation.
Chef: Bake labeled pies at 375°F for 14–18 minutes until fully baked and lightly golden; cool completely and package one per child.
Estimated take-home macros: 190 calories • 6 g protein • 29 g carbohydrate • 6 g fat.
November 9 — Color-Wheel Pasta Salad Jars
Wash and prep: Wash carrots and peppers; remove stems, seeds, and membranes. Cook pasta and carrots, cool rapidly, drain vegetables, and portion everything cold with knives, mats, tablespoons, lidded cups, aprons, labels, and cleanup bins.
Teaches: volume, equal amounts, color sequencing, safe cutting, layering, temperature safety, and mixing.
Chef: No baking. Hold at 41°F or below, seal, refrigerate immediately, and send home cold with a same-day refrigeration reminder.
Estimated take-home macros: 210 calories • 8 g protein • 37 g carbohydrate • 4 g fat.
November 16 — Apple-Carrot Breakfast Biscuits
Wash and prep: Wash, core, and trim apples and carrots. Pre-grate or supervise guarded graters for ages 4–5. Portion wet and dry ingredients with cups, spoons, bowls, cutters, aprons, labeled trays, and cleanup bins.
Teaches: cup and spoon measurement, leveling, wet/dry comparison, safe grating, dough texture, shapes, equal portions, and leavening.
Chef: Bake labeled biscuits at 375°F for 12–15 minutes until set and lightly golden; cool completely and package two per child.
Estimated take-home macros: 175 calories • 4 g protein • 30 g carbohydrate • 5 g fat.
November 23 — Thankful Turkey Veggie Cornbread Muffins
Wash and prep: Wash carrots and peppers; remove stems, seeds, and membranes. Drain corn, pre-grate carrots, soften peppers if needed, and portion ingredients. Provide individual tools, aprons, gratitude cards, labeled tins, and raw-egg cleanup supplies.
Teaches: gratitude language, measurement, counting, color patterns, safe cutting, equal portions, batter science, and heat transformation.
Chef: Bake labeled mini muffins at 350°F for 13–16 minutes; test doneness, prevent cross-contact, sanitize egg surfaces, cool, and package two per child.
Estimated take-home macros: 180 calories • 5 g protein • 27 g carbohydrate • 6 g fat.
November 30 — Rainbow Bean & Cheese Empanada Pockets
Wash and prep: Wash pepper and spinach; remove stems, seeds, and membranes. Drain and rinse beans and corn, soften peppers if needed, and portion dough and fillings with individual knives, mats, spoons, mashers, forks, aprons, labels, and cleanup bins.
Teaches: tablespoons, color sorting, texture and pressure, halves, spatial planning, safe cutting, crimping, and seal strength.
Chef: Bake labeled pockets at 375°F for 13–17 minutes until fully baked and lightly golden; cool completely and package one per child.
Estimated take-home macros: 205 calories • 8 g protein • 29 g carbohydrate • 7 g fat.
December 7 — Winter Tree Veggie Pinwheels
Wash and prep: Wash spinach and peppers; remove stems, seeds, and membranes; soften vegetables as needed and cool. Portion dough, sauce, cheese, corn, and vegetables with individual child-proof knives, mats, measuring spoons, spreaders, aprons, labeled trays, and cleanup bins.
Teaches: tablespoons, color sequencing, one-to-one counting, equal parts, safe cutting grip, fine-motor spreading and rolling, and oven transformation.
Chef: Bake labeled rolls at 400°F for 12–15 minutes until fully baked and cheese melts. Keep allergy-adjusted trays separate, cool completely, slice at the children’s marks, and package 2 per child.
Estimated take-home macros: 175 calories • 7 g protein • 24 g carbohydrate • 6 g fat.
December 14 — Gingerbread Pear Mini Loaves
Wash and prep: Wash and core pears; teacher softens, cools, and portions them. Separate wet and dry ingredients; teacher handles raw egg. Set out cups, spoons, bowls, child-proof knives, mats, scoops, aprons, labeled tins, liners, and raw-egg cleanup supplies.
Teaches: cup and spoon measurement, leveling, sensory vocabulary, safe cutting, wet/dry comparison, equal portions, batter science, and raw-egg safety.
Chef: Bake labeled mini loaves at 350°F for 14–17 minutes; test doneness, sanitize raw-egg surfaces, cool completely, and package 2 per child.
Estimated take-home macros: 165 calories • 3 g protein • 28 g carbohydrate • 5 g fat.
December 21 — Holiday Wreath Veggie Focaccia
Wash and prep: Wash broccoli, spinach, and peppers; remove stems, seeds, and membranes; lightly steam broccoli and peppers, then cool and portion. Set out individual knives, mats, measuring spoons, brushes, aprons, labeled trays, and cleanup bins.
Teaches: circles and rings, inside/outside, measurement, repeating patterns, safe cutting, spatial planning, counting, dough texture, and heat transformation.
Chef: Bake labeled wreaths at 400°F for 12–15 minutes until fully baked and lightly golden. Keep allergy-adjusted trays separate, cool completely, and package one per child.
Estimated take-home macros: 200 calories • 7 g protein • 30 g carbohydrate • 6 g fat.
December 28 — New Year Confetti Cornbread Cups
Wash and prep: Wash peppers; remove stems, seeds, and membranes; soften and cool them. Drain and rinse beans and corn. Separate wet and dry ingredients; teacher handles raw egg. Set out child-proof knives, mats, mashers, cups, spoons, bowls, scoops, aprons, labeled tins, and cleanup supplies.
Teaches: backward counting, measurement, equal portions, safe cutting, mashing pressure, color identification, batter science, sequencing, and goal language.
Chef: Bake labeled cups at 350°F for 14–17 minutes until centers are set. Keep allergy-adjusted tins separate, sanitize raw-egg surfaces, cool completely, and package 2 per child.
Estimated take-home macros: 190 calories • 7 g protein • 28 g carbohydrate • 6 g fat.
January 4 — Garden Quesadilla Pockets
Wash and prep: Wash peppers; remove stems, seeds, and membranes. Drain and rinse beans and corn. Portion child-safe ingredients, knives, mats, mashers, measuring tools, aprons, labels, and cleanup bins.
Teaches: tablespoons, whole/half/quarter fractions, counting, sorting, mashing pressure, safe cutting, and equal distribution.
Chef: Griddle at medium heat 2–3 minutes per side, or bake at 375°F for 8–10 minutes, until fully hot and cheese melts. Cool, cut into 2 wedges, and package one labeled pocket per child.
Estimated take-home macros: 220 calories • 10 g protein • 27 g carbohydrate • 8 g fat.
January 11 — Winter Rainbow Lasagna Roll-Ups
Wash and prep: Wash spinach and carrots. Cook noodles until flexible and cool flat. Portion ricotta, marinara, grated carrot, chopped spinach, and mozzarella with child-safe tools, aprons, labeled pans, and cleanup bins.
Teaches: measuring, spreading, safe cutting, fine-motor rolling, colors, counting, sequencing, and vegetable acceptance.
Chef: Refrigerate promptly. Bake at 375°F for 20–25 minutes until hot throughout and cheese melts; for take-home uncooked pans, attach adult directions and a 165°F final-temperature reminder.
Estimated take-home macros: 245 calories • 12 g protein • 34 g carbohydrate • 7 g fat.
January 18 — All Centers Closed
No class, no ingredient preparation, no shopping quantities, no rating, no group photo, and no take-home project.
January 25 — Citrus Carrot Sunshine Scones
Wash and prep: Wash, peel, and finely grate carrots; wash oranges before zesting. Portion wet and dry ingredients with child-safe knives, measuring tools, cutters, mats, aprons, parchment, labels, and cleanup bins.
Teaches: measuring, leveling, mixing, dough texture, safe tools, shapes, citrus sensory language, and vegetable acceptance.
Chef: Bake at 375°F for 14–18 minutes until lightly golden and centers are set. Cool completely, label, and ensure every child takes home their creation.
Estimated take-home macros: 170 calories • 4 g protein • 28 g carbohydrate • 5 g fat.
Macros are planning estimates. The agent will recalculate them from the approved product labels and measured batch yield before ingredients are cleared for ordering.
