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Beginner Baking for Middle Schoolers

January 10 @ 5:00 pm 7:00 pm

Instructor: Chef Maria Teresa Capdevielle

Location: Rotary Kitchen

Date: 1st and 2nd Tuesday, January, February, and March

Sessions: 6

Ages: 6th, 7th, and 8th graders

Skill Level: Beginner Bakers

Sliding Scale Class Fee: $45/$75/$100 a month for 3 months

Do you have a teen or preteen that loves baking shows? Perhaps they are a whiz at making chocolate chip cookies, but want to learn more about baking? This 6 class baking series is perfect to the baking curious middle school student!

What’s on the menu?

Day 1: Muffins and Scones

  • Spiced Applesauce Muffins
  • Berry Scones

Day 2: Galette & Turnovers

  • Seasonal Fruit Galette 
  • Ricotta and Spinach Turnovers

Day 3: Pizza and Focaccia

  • Sea Salt Focaccia (perfect for sandwiches)
  • Mini pizza with different topping (using the same dough for focaccia)
  • Tomato sauce

Day 4: Cookies

  • Biscotti 
  • Soft amaretti cookies
  • Shortbread with variations 

Day 5: Quick breads and other breakfast treats

  • Zucchini (or banana bread) and mini muffin tin doughnut holes

Day 6: Cupcakes and Competitions

  • Chocolate cupcake with ganache topping
  • Carrot cupcakes with cream cheese frosting
  • Cupcake Competition!

Click Here for our Class Registration & Cancellation Policies


Chef Maria Teresa Capdevielle

Chef / Instructor

Maria Teresa Capdevielle is the author of “The Secrets of Baking with Olive Oil,” a professional pastry chef and a culinary chef/instructor from Abruzzo (Italy). She graduated from the California Culinary Academy in 2003 and did her internship at the famed Chez Panisse in Berkeley, where she learned about hand-selecting and gently preparing perfect produce. Her local experience includes V-Sattui, The Rose Pistola, The Waterfront, The Market Hall, The Townhouse Grill & Restaurant and V. Sattui Winery. She also teaches classes in-person and online at culinary centers in the SF Bay Area and at Milk Street in Boston, and consults for small restaurants and wineries to help them develop their dessert menu and train their teams.

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