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School’s Out: Teens Turn Tortillas and Tacos into a Hands‑On Kitchen Day in Berkeley
A one‑day, four‑hour teen culinary camp (ages 12–17) that teaches essential cooking techniques through a hands‑on menu (this session focuses on Mexican dishes) at Berkeley Kitchen.
School’s Out: Teens Turn Tortillas and Tacos into a Hands‑On Kitchen Day in Berkeley.
Run by Kitchen on Fire, this one‑day Teen Culinary Camp invites 12‑ to 17‑year‑olds into a working teaching kitchen to learn core techniques, work in small teams, and prepare a menu of rotating dishes—on this date the focus is a Mexico menu including homemade tortillas, tacos, salsa, arroz verde and flan. The compact four‑hour format is built for school‑out days: instruction, hands‑on cooking, and eating what you make.
Highlights
Outing Highlights
A Mexico‑themed, hands‑on menu
This session’s menu centers on Mexican classics—students make homemade tortillas, chicken with avocado tacos, salsa, black beans, arroz verde and flan—giving teens a full sequence of prep, cooking and finishing techniques across multiple dishes.
Chef‑led instruction and team cooking
Classes begin with a chef’s lecture on the day’s theme and recipes, then break into small teams to execute the menu under the guidance of experienced chef‑mentors—the format blends demonstration, hands‑on practice and mentorship.
A compact, school‑out day designed for teens
Offered on days when school is out, the one‑day camp is intentionally short and repeatable so teens can return for different menus and build skills across multiple sessions.
What the day feels like
What the day feels like
The day moves at a kitchen pace: a chef’s introduction, snack and breakout into small teams to prep and cook, a communal lunch to taste what you’ve made, then a second hands‑on cooking block—intense, practical and social, with instructors acting as mentors to help teens gain real, reusable skills.
Suitability
Who it's for
Who this camp is built for—and who should think twice.
Practical planner
Details to review before reserving
Bring a favorite apron or your own knife if you wish, though aprons and all necessary tools are provided during class.
Close‑toed shoes are mandatory (no high heels, open toes, sandals or flip‑flops). Shoulder‑length hair or longer must be tied back.
The kitchen supplies aprons, tools and hair ties for use during class.
Masks are optional; COVID protocols may change to reflect local and state mandates.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
How long is the camp?
Each session is four hours long.
Where is the class held?
At Berkeley Kitchen: 1509 Shattuck Ave., Berkeley, CA 94709.
What ages can attend?
The camp is for teens ages 12–17.
Can students take food home?
No—due to the kitchen’s zoning permit, students may not take food home; they eat what they make during the class.
Is a waiver required?
Yes—after enrollment parents receive a link to the Minor Waiver & Consent Form which must be completed prior to the first class.
What if my teen has allergies?
Indicate allergies on registration and contact the operator to double‑check ingredient lists if you have concerns.
Who runs the classes and how are they structured?
Experienced chefs who act as mentors lead the classes; each session begins with a lecture, then students split into small teams to work on the menu.