Still Have Questions about the eCourse?
For almost every class, you’ll be able to juggle 2 or 3 age levels at the same time. And what they make usually ends up coming together to make one meal or snack that everyone can enjoy! See the Curriculum Map for the intricate module integrations to see what your kids might do!
Some of the Beginner Level skills are appropriate for very young children, like ages 2-6 (i.e. careful pouring, building a colorful salad, spreading butter). Some of them are important foundations for any age, like peeling correctly, cross-hatch dicing, and measuring.
The Intermediate Level lays very important foundations such as sharp knife safety and stovetop safety. If your child has never worked with a sharp knife or at the stove, then they are definitely at Intermediate or Beginner, no matter their age. If you’re unsure about their ability in those areas, you can always watch part of the videos from Intermediate class 2 and 5 and see how your kids fare.
You can also pick and choose what classes to utilize and only teach a few from a level before moving on as well. I know of some young teens whose parents started them at the Beginner Level just for peeling and a couple of the other skills taught there. A teen could blow through those in combination with the Intermediate Level in a few hours. Many of our members with multiple children in the family have simply chosen to start everyone at the Beginner Level and move through all 24 lessons together.
The bottom line is that your child’s experience, personality, and your tolerance for new things and risks will direct where you begin, and our course will take them from there! Consider it a prerequisite for Intermediate that the child knows how to peel vegetables, cut with a dull knife, and measure accurately. To move to Advanced, a child must have some experience with sharp knives and the stove, as well as cracking eggs and reading a recipe on their own. Lots of foundational skills at the Intermediate Level!
You’ll want to consider the Concierge Experience if you’d like to get kitchen tools, non-perishable food items, and books in the mail and have official meeting times (to help you actually get the class done) and one-on-one Q&A opportunities with the teacher.
Here’s the easiest way to give an eCourse gift:
We’ll send a certificate that you can print and wrap!
We’re already on the approved vendors list for these schools, so just ask your school to send me a purchase order we’ll take it from there:
*pending official approval
If you don’t see your charter school on this list but you’d like to join using charter school funds, please share this link https://kidscookrealfood.com/charter-schools/ with your school or email [email protected] with the school’s name and contact information and let us know you’d like to join.
If your kids have experience in the kitchen, however, and you’re comfortable with them working while you’re simply nearby working on something of your own, I know there are members who have done this successfully with older kids.
The only thing members don’t have permission for is teaching others for-profit. That’s a separate Classroom Edition License. Please email [email protected] for details.
There are simple recipes like “potato hash” and “omelets” and more complicated things like homemade tortillas and meatless chickpea wraps (above). You can read all the recipe titles in the Curriculum Map.
The most important part though? They’re all 100% real food, from scratch, no processed stuff. We teach kids to cook with fruits, vegetables, whole grains, eggs, cheese, meat (in one class) – the basics.
The Recipe eBook is not just another “kiddie cookbook.” It’s packed with real recipes for the whole family to enjoy, as demonstrated in the video lessons of the eCourse.
For example, we make ranch and Italian – the sour cream base for the ranch wouldn’t work for a dairy allergy or vegan, but kids could still make Italian, so the skill still gets appropriate practice. Our pancake and muffin recipes use eggs, but an egg-sensitive family could easily practice the skills of flipping pancakes and making a recipe all by oneself with any favorite pancake or muffin recipe.
As long as the children won’t be traumatized by their experience not matching the videos exactly (we have a sensitive type here at the Kimball household, so I know how that can go), you should feel confident embarking on the course with any dietary restriction.
Here are some individual breakdowns so you can see how much you might have to adapt:
If you have other allergies, feel free to email a question to [email protected] and I’ll get back to you ASAP. If you get the VIP level with Facebook support version, I’d be able to help you find suitable allergy-friendly recipes to fit your needs for each skill as you work through the course.
I’ll let a happy member tell you in her own words about her experience with safety:
“My kids can safely work at the stove! THANK YOU! I have always been too afraid to go there and you gave me and my kiddos the right info we needed to do it safely.”
One necessary item for Intermediate and Advanced Level kids is a knife that fits your child’s hands. Any paring knife will do for the Intermediate Level, but the Advanced kids use a chef’s knife. You should have access to a sharp chef’s knife that’s no longer than 6 inches in length for best success with smaller hands (or something like a 4-inch Victorinox knife that can be used on many chef’s knife tasks). See our resources page for easy order links and ideas.
If you would like to receive a box with all the supplies and non-perishables for Class 1 at all the levels, look into the Concierge Experience.
I’ll also send reminders at key points of the year like school breaks to remind you in case you forgot you bought the class entirely!
There are also 4 “Foundations 101” video lessons to establish basic skills before embarking on the course (or at least by Class 4), and if you’re a VIP or Concierge member, there’s a bonus 4-video Hospitality Class too.
Single Level access includes the Adult Guide and All-Kid videos, plus the level you chose.
Over $500 Value:
You can upgrade a standard membership to VIP at any time once you’re in the membership area.
Truly, I am, and we also had an army of 40 reviewing families who ran the course through their real kitchens. We took that feedback and made massive improvements to what was already a comprehensive course. The videos were all filmed and edited professionally, and you’ll find the the PDF materials will answer all your FAQs before you ask them, even if you’re an FAQ person (which clearly you are, because here you are on the FAQ page).
If you don’t agree, there’s a 30-day money-back guarantee (60 at Christmastime!) on all digital products for any reason, no questions asked. (Well, truthfully I might ask questions so that I can improve others’ experience and help you out, but you’ll still get a full refund no matter what your answers are.)
Although there are technically 8 classes, many members split up some of them and teach part the first day and part the next, plus there are some bonus lessons, so it could take 10-12 weeks to fully complete.
In the member area, I have a 2-minute video explaining the 3 classes you can teach without any prep or food supplies needed, so if you want to jump in with both feet and plan later, you can do that too. 😉
If you purchased before November 15, 2018: Your membership at the single or all-access level would be for 12 months. Lifetime upgrades available in the member area. Videos are not downloadable with a basic 12-month membership.
You can use the flash drive to watch the videos on Roku, AppleTV or FireTV as well as to access your course when you don’t have Internet. You may not share the drive with others; it’s still your membership.
We don’t offer DVDs at this time.
The most important part to your kids, however, is that there are real kids in the videos. In fact, many members report that their kids call our kids their friends and love watching them. The “cast” of the eCourse videos includes 3 Kimball kids and their dear friends:
There’s nothing comparable to the positive peer pressure of seeing real kids doing the work of cooking, enjoying eating vegetables, and even making mistakes.