2015 After School Arts Summer Curriculum

Culinary Arts
This unit explores learning basic healthy cooking that tastes great, general cooking, and understanding food health and safety.

Kids will learn skills they can use for a lifetime on making smart food choices and become independent on creating food for themselves and others.

We make many of our healthy snacks together and learn about the food groups. We will include a field trip to understanding the food and restaurant business and get a daily taste of culinary arts…yum!


Green Thumb
We will participate in a daily group garden. Children will water and prune vegetables and flowers to be used for a Fruits of our Labor party. What we produce we will use in our snacks and other units.

Exploring the world we will take an adventure field trip to Oblrich gardens to learn more about plants and their existence in our ecosystem. This field trip is set to inspire for the floral design unit.

Found objects. Find outdoor items that inspire us to create including: gathering organic items like leaves, rocks or other items that inspire us.


Art History
This unit explores art history of famous artists from Picasso to Jackson Pollock to Mary Cassatt and more. Impress your friends when attending an art museum with art history knowledge after taking this class.

Jackson Pollock. Who is he? What is his story? We will go Pollock with paint! Look out…smocks needed for this day.

There will be an optional weekend trip to the Chicago art museum. Parents are welcome to attend. Field trip fee will apply and cost will be determined. Transportation provided by After School Arts—available space for 3. We will drive to a train station and take a train downtown to the museum.


Recycled Art
Use your creative mind to turn trash into treasures like milk carton outdoor games, items we make to help the outdoor wilderness or just silly or crazy art to let our minds relax and be free.

Let’s make Earth day any day. Giving back--we will be doing a volunteer activity. Learn life skills on feeling good when helping others.


Fruits of our Labor
In this unit we will harvest our Fruits of Our Labor and create fresh garden food and floral designs harvest party that parents can join.

We will also learn the "labor" side of collaborating as coworkers and create our own product or catering business.

Flower Power
Flowers are a dynamic part of our life. We use them for celebrations, love, general affection and even used for apologies.

Join us on our adventure of creating our own floral designs with fresh, dried flowers and objects to make an artistic expression that can be used at a dining table, a foyer, or even at a hospital bed to promote cheer and health.

Architecture and Art
Let’s tour the planet and find architecture that is not only functional but is beautiful art. This unit includes planning out blueprints and creating our own mini architectural pieces.


The Art of Jewelry
Jewelry is not just what you buy from the jewelry store. Come explore the many different cultures of jewelry and different textures and items used to make jewelry. We will make our own creation of items that you would never think of that could be jewelry. We will learn that jewelry is not gender specific.

Painted glass
Learn how painting on glass is easy, fun and elegant. The most forgiving art…if you don’t like it wipe it.

Creative Writing and Illustration
We will become authors and illustrators and understand what each is. Ms. Julie’s background with technical writing will help with grammar and writing lite. Introduction to basic graphic design, using type and graphics to create visual elements.

Wisconsin Art
This unit includes making and sampling items that attribute to our dairy economy. Dairy culinary games and Wisconsin art and history. We will take a museum trip to learn more about the badger state.


Classes begin June 15. Space is limited.  It is recommended to sign up for the entire summer curriculum.  Each unit builds upon each other.

This program is ideal for families who want to give their children(ages 4-14), a summer break with fun and learning without breaking the school routine or breaking the bank.

References and pricing available on Facebook site or call 608-516-9992, email afterschoolarts53719@gmail.com

Culinary cultures art night was fantastic!

Thank you to my chefs and friends who joined.

Here are the recipes for you to try at home.  Very simple and surprisingly flavorful food.

Jollof Rice 

Ingredients

1 large onion, chopped

2 Tablespoons vegetable oil

2 teaspoons tomato paste

1½ cups cooked rice

1 green chili, seeded and chopped (green pepper can be substituted)

1 cup meat or vegetable stock

 

Procedure

Cook the rice according to package directions.

Heat the oil in a frying pan and sauté the onion until soft, but not browned.

Add the tomato paste and chili and cook on medium heat while stirring, about 2 minutes.

Add the rice and continue stirring.

Add the stock and bring the mixture to a boil.

Reduce heat to medium and cook until almost all of the stock has evaporated. Serve.

Makes 4 servings.

 

Read more: http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Nigeria.html#ixzz3UHzhdP8X

 

 

 

Korean Food – Kamja Guk Recipe  

Kamja Guk (Potato Soup)

Ingredients

·         2 cans beef or chicken broth

·         2 large potatoes, peeled and cut into bitesized pieces

·         2 medium carrots, peeled and cut into bitesized pieces

·         ½ cup mushrooms, chopped

·         1 green onion, chopped

·         Pinch black pepper

Procedure

1.     In a large saucepan, combine broth, potatoes, and carrots.

2.     Bring to a boil over high heat, and cover.

3.     Reduce heat to low and cook for 10 minutes, or until vegetables are tender.

4.     Add mushrooms, green onions, and black pepper.

5.     Stir well and cook for 2 minutes more.

6.     Serve hot.

 

South American Fried Plantains

Ingredients

• 4 ripe plantains
• 1/4 cup vegetable oil
• Salt

• Prep Time: 5 minutes
• Cook Time: 10 minutes

• Total Time: 15 minutes

Preparation

1. Cut the pointy tips off of each end of the plantains. Use a sharp knife to score cuts through the skin down the length of the plantain in several places.
2. Peel the skin off the plantains, then slice each one in half lengthwise. Slice each of those pieces in half lengthwise as well, so that you have four long slices from each plantain.
3. Heat the oil in a heavy skillet over medium heat and fry the plantain slices until dark golden brown on each side.
4. Drain slices on a paper towel and sprinkle with salt. Serve warm.

 

 

 

Spargelgemuse (Fresh Asparagus)

Ingredients

• 2 pounds of asparagus
• ¼ cup butter
• 3 Tablespoons Parmesan cheese, grated
• 1 large egg, hard-boiled

Procedure

1. Wash the asparagus and snap off the hard ends.
2. Cook the asparagus in boiling, salted water for 7 to 10 minutes (until tender) and drain.
3. Melt the butter in a saucepan.
4. Add cheese to butter and cook until melted and lightly browned.
5. Serve asparagus topped with cheese sauce.
6. Garnish with a sliced, hard-boiled egg.

Serves 8 to 10.

Read more: http://www.foodbycountry.com/Germany-to-Japan/Germany.html#ixzz3UMjJ9JiF

   

Kheer (Sweet Rice Pudding)

Ingredients

• ½ cup basmati or long-grain rice
• 4 cups milk
• ¼ cup raisins
• 1 cup sugar
• 1 teaspoon cardamom seeds
• ¼ cup almonds, slivered

Procedure

1. Wash the rice and soak in water for 30 minutes. Drain well.
2. Boil the milk in a large pan. Lower the heat and add the rice and cardamom seeds.
3. Simmer on low heat until mixture thickens to a pudding-like consistency, about 1½ to 2 hours.
4. Stir every 5 to 10 minutes to prevent mixture from sticking to sides and bottom.
5. When the mixture has thickened, remove from the heat. Let cool about 25 minutes, and then add the sugar and stir well.
6. Add the raisins and almonds. Serve hot or cold.

Serves 4 to 6.

Read more: http://www.foodbycountry.com/Germany-to-Japan/India.html#ixzz3UMlYURL2