School Programs

KINDERGARTENS – PRIMARY SCHOOLS – LOWER SECONDARY SCHOOLS

  • Educational Cooking Programmes for Nutrition Education
  • Activities specially designed for each age group
  • Recipes prepared by the children themselves

Learning objectives:

  • Explore ingredients through interactive play: their origins, traditions, fruits, vegetables, pasta, dairy and animal products
  • Learn how to choose and buy food, and understand household budgeting
  • Learn the basic methods of cooking, pastry making and bread making
  • Learn to enjoy all kinds of food
  • Become familiar with cooking utensils and how to use them correctly
  • Practise basic kitchen hygiene and safety rules
  • Develop an appreciation of healthy nutrition
  • Practise fine motor skills, concentration and creative thinking
  • Develop cooperation and communication

Children will prepare a nutritionally balanced dish to take home!

The Kids Cooking programme includes:

  • Delivery of the educational programme
  • Programme supervision by chef Kiriakos Melas
  • Ingredients* and serving supplies
  • Personal equipment for the children: hats and aprons
  • Cooking utensils and tools
  • Two to five specialist cooking facilitators and educators**
* His personal involvement in delivering the session is agreed according to the programme designed together.
** Depending on the selected programme: creative-expression educators, drama-school graduates and visual-arts graduates.
Additional specialists may include qualified kindergarten teachers, chefs, pastry chefs and Maria Mela, Art Project Creator & Coordinator at Kallitechnoupoli.
Certified antiseptic products are used to disinfect hands.
All children taking part are insured with Ethniki Insurance for medical expenses and public liability.
 


Educational programmes – Session duration:

  • 80 minutes for one group of children
  • 120 minutes for two groups of children
  • Maximum group size: 30 children
  • Maximum daily participation: 60 children
  • Ages: 3–14 years
  • When two groups visit, free creative activities are provided for the waiting group.
  • Teachers do not need to participate in delivering the programme. A coffee break is provided in the school’s foyer.

Choose from the following Educational Cooking Programmes for Nutrition Education:

Energy balls

The Energy Balls/Bars programme explores dark chocolate and the beneficial qualities of bananas, turning a simple sweet treat into a tasty, more nutritious snack. Cereals, honey and fruit provide energy for the morning and throughout the day.

The young chefs prepare their own individual healthy snack to take home and enjoy with their families.

Ingredients vary according to the programme design; photographs are illustrative.


Main learning objectives:

Explore the nutritional value of iron and dark chocolate, and prepare ingredients using traditional utensils and newer techniques.

Crispy Tart with Yogurt, Honey & Cocoa

This Crispy Healthy Tart programme introduces children to pastry making with a biscuit-based tart, a smooth, nutritious chocolate yogurt mousse they prepare themselves, and a delicious combination of cereals and fruit. The young chefs create a healthy sweet snack — crispy nests filled with yogurt cream, cereals and fruit — to take home and enjoy with their families. Colourful jams provide a backdrop for star-shaped crispy fruit tarts with yogurt. Ingredients vary according to the programme design; photographs are illustrative.


Main learning objectives: Explore the nutritional value of calcium, yogurt, cereals and fruit, and prepare ingredients using traditional utensils and newer techniques.

Programme activities:

  • Put on hats and aprons and use hand sanitiser
  • Practise fine motor skills by mixing ingredients to make yogurt cream
  • Learn to fill and use individual piping bags
  • Build a quick layered dessert on a biscuit base
  • Use traditional utensils, such as pestles
  • Explore presentation and decoration
Chocolate Cookies with Oats & Raisins

The Chocolate Cookies with Oats and Raisins programme explores dark chocolate and the beneficial qualities of raisins, turning a simple sweet treat into a tasty, more nutritious snack for any time of day.
Children learn about the history and development of cocoa, how chocolate is broken down and combined, and how grains are processed into flour. Main learning objectives: explore the nutritional value of iron, raisins, dark chocolate and egg protein, and prepare ingredients using traditional utensils and newer techniques.

Programme activities:

    • Put on hats and aprons and use hand sanitiser
    • Practise fine motor skills through kneading, shaping cookies and sieving
    • Practise cutting movements
    • Use traditional utensils, such as pestles
Refreshing Cheesecake with Yogurt & Fruit

The Refreshing Cheesecake with Yogurt and Fruit programme introduces children to pastry making through a healthy dessert with a biscuit base, a smooth yogurt cream they prepare themselves, and a delicious combination of cereals and fruit.
The young chefs create a healthy sweet snack with yogurt cream, cereals and fruit to take home and enjoy with their families. *Ingredients vary according to the programme design; photographs are illustrative.
Main learning objectives: Explore the nutritional value of calcium, yogurt, cereals and fruit, and prepare ingredients using traditional utensils and newer techniques.

Programme activities:

  • Put on hats and aprons and use hand sanitiser
  • Practise fine motor skills by mixing yogurt and cream cheese
  • Create a quick layered dessert with a biscuit base
  • Practise cutting movements
  • Use traditional utensils, such as pestles
  • Explore presentation and decoration
Kids Cooking Vegetable Pizza

The Kids Cooking Pizza programme invites our young cooks to discover pizza, an icon of Italian culinary culture and a familiar part of Mediterranean eating.
Together we prepare individual pizzas with toppings rich in vitamins, minerals, trace elements and fibre, using fresh vegetables and green herbs. Children make their own pizza with thin or fluffy dough, according to their preferences, fresh tomatoes, juicy mozzarella, turkey and plenty of herbs.

Main learning objectives: explore the nutritional value of grains and vegetables, examine vegetables, cheese and cold cuts, and prepare ingredients using traditional utensils and newer techniques.

Programme activities:

  • Put on hats and aprons and use hand sanitiser
  • Cut ingredients with a knife specially designed for children
  • Practise fine motor skills by shaping dough and adding toppings
  • Learn to knead
  • Create a quick, healthy snack
  • Use traditional utensils, such as a sieve and rolling pin
Kids Cooking Cheese Baguette

The Kids Cooking Cheese Baguette programme invites our young cooks to discover the baguette, a symbol of French culinary culture. Together we prepare individual baguettes with vitamins, calcium, trace elements and fibre, using quality flour for the French-style dough, cream cheese and yellow cheeses.

Main learning objectives: explore the nutritional value of grains and cheese, and prepare ingredients using traditional utensils and newer techniques.
 

  • Put on hats and aprons and use hand sanitiser
  • Cut ingredients with a knife specially designed for children
  • Practise fine motor skills by shaping dough and adding ingredients
  • Learn to knead
  • Create a delicious baguette with a cheese filling
  • Use traditional utensils, such as a sieve and rolling pin
Pie with Aromatic Greens

A programme that introduces children to Greek culinary tradition. They discover the secrets of a delicious handmade pie, explore a variety of fresh greens and learn how to select them and fold pastry sheets.
Main learning objectives: explore the nutritional value of fibre and vegetables, and prepare ingredients using traditional utensils and newer techniques.

Programme activities:

  • Put on hats and aprons and use hand sanitiser
  • Practise fine motor skills by sorting greens and shaping pastry
  • Learn quality criteria for selecting greens
  • Practise cutting movements
Thessaloniki Sesame Bread Ring with Tahini

A programme that introduces children to Greek culinary tradition, the nutritional qualities of sesame and the techniques used to shape the dough.
Main learning objectives:
Explore the nutritional value of tahini and sesame, and prepare ingredients using traditional utensils and newer techniques.
 

  • Put on hats and aprons and use hand sanitiser
  • Practise fine motor skills by shaping dough
  • Learn quality criteria for choosing tahini

SEASONAL PROGRAMMES

Traditional Olive Oil Bread

The Kids Cooking Cheese Baguette programme invites our young cooks to discover the baguette, a symbol of French culinary culture. Together we prepare individual baguettes with vitamins, calcium, trace elements and fibre, using quality flour for the French-style dough, cream cheese and yellow cheeses.

Main learning objectives: explore the nutritional value of grains and cheese, and prepare ingredients using traditional utensils and newer techniques.
 

  • Put on hats and aprons and use hand sanitiser
  • Cut ingredients with a knife specially designed for children
  • Practise fine motor skills by shaping dough and adding ingredients
  • Learn to knead
  • Create a delicious baguette with a cheese filling
  • Use traditional utensils, such as a sieve and rolling pin
Christmas Cookies with Herbs & Spices

A wonderful programme recommended for the Christmas season. Children make crispy cookies with traditional spices, explore molasses and brown sugar, and decorate their creations with white and dark chocolate.
Main learning objectives:
Explore the nutritional value of spices, ginger and eggs, and prepare ingredients using traditional utensils and newer techniques.

Programme activities:

  • Put on hats and aprons and use hand sanitiser
  • Practise fine motor skills by combining ingredients, shaping and cutting cookies, and sieving
  • Learn to use and handle individual piping bags
  • Explore presentation and decoration
Dark Chocolate Easter Eggs

A programme that reveals the secrets of chocolate. Our young cooks create textured sweet designs, discover how decorations are made on real chocolate eggs, and explore cereals and colourful sweets as they decorate their creations.
Main learning objectives:
Explore the history of chocolate, cocoa trees and beans, nutritional value, the geography and tradition of chocolate eggs, and methods of storage and preparation.

Programme activities:

  • Put on hats and aprons and use hand sanitiser
  • Practise fine motor skills through shaping
  • Learn to handle individual piping bags
  • Use traditional utensils, such as pestles
  • Explore presentation and decoration
Traditional Olive Oil Bread

The Kids Cooking Cheese Baguette programme invites our young cooks to discover the baguette, a symbol of French culinary culture. Together we prepare individual baguettes with vitamins, calcium, trace elements and fibre, using quality flour for the French-style dough, cream cheese and yellow cheeses.

Main learning objectives: explore the nutritional value of grains and cheese, and prepare ingredients using traditional utensils and newer techniques.
 

  • Put on hats and aprons and use hand sanitiser
  • Cut ingredients with a knife specially designed for children
  • Practise fine motor skills by shaping dough and adding ingredients
  • Learn to knead
  • Create a delicious baguette with a cheese filling
  • Use traditional utensils, such as a sieve and rolling pin

They trust us

  • Karachaliou Schools
  • Pinokio Nursery and Kindergarten
  • 3rd Kindergarten of Glyfada
  • Michalopouleion Private School, Piraeus
  • Ellinoangliki Agogi
  • Palataki English-style Preschool Education Centre
  • Benakeio Children’s Foundation, Kifisia
  • Lakoniki School – Sotiris and Christos Magklaras Schools
  • St. Lawrence College – The British School in Greece
  • Nea Ekpaideftiria G. Malliara
  • Ta Kyklamina Nursery and Kindergarten
  • Louloudotopos Preschool Education Centre and Nursery
  • 100th Primary School of Athens
  • 25th Primary School of Acharnes
  • 6th Primary School of Metamorfosi
  • 2nd Primary School of Artemida
  • 3rd Kindergarten of Glyfada
  • Primary School of Rodopoli
  • 6th Primary School of Nea Filadelfia
  • 16th Primary School of Marousi – Paideiatrofi’s Childhood Obesity Prevention Programme
  • 15th Primary School of Marousi – Paideiatrofi’s Childhood Obesity Prevention Programme
  • 25th Primary School of Acharnes
  • 6th Primary School of Agioi Anargyroi
  • 39th Primary School of Athens
  • 53rd Primary School of Athens
  • Anemomylos, Kallithea – O Paramythenios Pyrgos
  • O Kosmos ton Chromaton
  • St. Lawrence College – The British School in Greece
  • Karachaliou Schools
  • Fengarostrata Nursery Centre
  • Fengarostrata Model Nursery and Kindergarten
  • Nursery and Kindergarten of the Hellenic Parliament
  • 2nd Lower Secondary School of Aigaleo
  • 35th Kindergarten of Piraeus
  • 7th Primary School of Korydallos
  • 75th Primary School of Athens
  • Reintegration of children with psychomotor difficulties
  • STEP BY STEP
  • 1st Primary School of Metamorfosi
  • Lakoniki School – Sotirios Magklaras Schools
  • 1st Primary School of Vyronas
  • AMERICAN COMMUNITY SCHOOL
  • Labiri Schools
  • 7th Primary School of Dafni
  • 16th Kindergarten