Get ahead by planning your summer cooking classes now. Cooking class owners know the value of preparation. There are many benefits to planning ahead.

Benefits of Early Planning

Perhaps the biggest benefit of planning ahead is the reduction in stress. Having plenty of time to think about the details of your cooking classes is far better than rushing about in a desperate flurry.

When you can take your time and thoroughly think through the processes, you are less likely to make costly mistakes. Advance planning of cooking class schedules allows for greater creativity.

Other preparation benefits include:

  • Time to shop around for the best prices and cost-saving purchases.
  • Time to receive hard to get items.
  • No worries about on-time deliveries.
  • Time to test out new techniques or products.
  • Create a new recipe or tweak an existing one.
  • Enough advanced time to invite a guest chef or baker.
  • Plan a class tour to the local farmer’s market.
  • Plan a guest night so students can invite a friend to participate in a special hands-on class (great way to increase business).

Monthly Themes

Consider your students when planning your summer schedule. For example, are you also teaching team-building to business owners or are you students a mix of the general population? Next, decide on a theme for your summer classes.

In-Season Cooking Theme

A popular trend in cooking is to cook only foods that are in-season. You are probably familiar with which foodstuffs are in season for your region during the summer months.

Some suggestions include:


The theme for June could be strawberries. Classes could be making and canning jellies and jams. You could also have one class for strawberry pie, shortcake and even strawberry butter.


This could be vegetable month. Select a theme, such as:

  • Canning homegrown or farmer’s market vegetables.
  • Another class could be a melody of vegetable dishes

Depending on your regional location, there may be many vegetables available for harvesting in July.

Some of these include, green beans, beets, bok choy, broccoli, cabbage, carrots, tomatoes, corn, eggplant, okra, peppers, onions, squash and many other vegetables.


This month could be the one you dedicate to summer parties and gatherings. This month is ripe for raspberries, blueberries and blackberries.

  • You may decide to focus on fruits, such as peaches for cobblers or pies.
  • Dedicate one class on summer thirst quenchers, such as non-alcoholic raspberry and peach lemonade.
  • Another class might be on easy appetizers just for hot weather gatherings.
  • A class on various watermelon carving techniques or ice carving might be a fun change to fill one of your guest spots.

These are just a few suggestions to get you started planning your summer cooking classes. You may decide to forego seasonal offerings and teach more specific techniques such as:

  • Bread-making without using a bread machine.
  • Pastry month using various French techniques.
  • Birthday cake decorating for the children in your life.
  • Cheeses and pairing with wines for summer romance.

Local Offerings

Take advantage of your locations with a local theme for each month. For example, if you live in the mountains where trout is abundant, one month classes could be devoted to how to cook trout. Most trout regions have commercial trout farms. Your state may also have a trout hatchery for stocking state rivers. Other ideas include:

  • Plan a class tour to a trout farm and/or hatchery.
  • If you’re located along the coast, visit a local fish market to teach students about selecting seafood and fish.
  • Plan a trip to a pick-your-own farm.
  • Visit an organic vegetable farm or livestock farm so students have a greater appreciation for farm to table.

Cooking Class Owners and Time Management

Time management is one of the greatest tools for any cooking class planning. If you allow yourself enough time to plan out your summer cooking class schedule, you and your students will enjoy a smoother and less stressful process.