Learn by Camping: Classes for All
Cookies & More Workshop Class
Description: Youth and adults both enjoy learning new culinary skills. The materials developed will enable
the instructor to conduct a cookie workshop class. A teaching outline and Cookies and More recipe booklets
are provided to guide the instructor. The booklet provides the instructor with recipes to teach the cookie
workshop. The materials can be presented as a one-day workshop or it can be adapted to fit a two, three, or
four day class by using additional recipes each day.
Goals: To provide a hands-on cooking experience using baking cookies and making candy as the project.
Objectives:
1. To increase the participants awareness of cooking terms, measurements, ingredients, and utensils.
2. To increase the participants knowledge of types of cookies
3. To increase the participants knowledge of methods to make cookies
4. To increase the participants awareness and taste of new foods.
Materials: (Refer to the Foods Planning Worksheet on CD)
 Ingredients according to recipes selected
 Kitchen utensils – measuring cups, spoons, knives, cutting boards or mats, spoons, etc.
 Cookies & More cooking booklet
 Cooking vessels such as pots, skillets, etc.
 Dish soap, paper towels, towels, pot holders, paper plates, forks, paper cups
Procedure for Workshop
Advance Preparation:
 Recruit one to three assistants for the workshop and review with them the workshop class procedures.
 Photo-copy Cookies & More cooking booklet for participants or copy recipes to be used.
 Purchase food supplies for workshop according to recipes selected.
 Select utensils needed for the food preparation.
 Arrange ingredients together on a central table area to share usage.
 Arrange utensils together on a central table area to share usage.
Alice K. Dolu, WVU Extension Agent, 4-H Youth Development – Marshall County
July 16
Page 1 of 2
Learn by Camping: Classes for All
Actual Workshop or Class:
 Share the objectives of the lesson with the participants
 Discuss the plan for the class
1. Introduction to baking cookies
2. Introduction to ingredients and cooking utensils
3. Sampling of foods prepared
(Teaching information provided in accompanying recipe booklet)
 Discuss the different types of cookies; drop, pressed, bar, etc.
 Discuss how to prepare ingredients before baking.
 Recipes—Review recipes selected in the book
 Conduct Cooking Workshop—Divide the group into the appropriate number of cooking teams
according to the number of participants and recipes selected. Recommendations (2-6 per group)
 Monitor the teams throughout the cooking process.
 Set a buffet table and serve the foods prepared for sampling.
 During the tasting, discuss the recipes and let participants tell their reactions to each
 Cleanup of workshop area
Alice K. Dolu, WVU Extension Agent, 4-H Youth Development – Marshall County
July 16
Page 2 of 2