Mornings in the JuniorAcademy
The whole class cook a full menu on a chosen theme. Discover the world of food in a fun way at the JuniorAcademy, then enjoy your delicious meal together!
Our culinary workshops for classes from 3H to 8H invite you and your pupils to explore the different facets of food through a practical, interactive approach that stimulates curiosity and raises awareness of the essential issues involved in eating well!
In a kitchen specially designed for children, each pupil will prepare a complete, original and balanced meal, step by step, under the guidance of our culinary instructors. The cookery workshop is complemented by more than twenty-five educational games about food, which can be discovered in our JuniorAcademy play area. How is cheese made? Which vegetables only grow in the summer? Which foods should be kept in the fridge? Your pupils will become real experts on the subject and then share the delicious meal they've prepared during the morning!
Practical information:
Schedule: Tuesdays, Thursdays and Fridays from 9:00 to 13:00
Meet at the museum 10 minutes before the activity starts.
Number of participants: 1 class per workshop, i.e. 24 children and 2 accompanying adults
Our kitchen is equipped with 6 workstations, so we can exceptionally accommodate a few additional participants.
Maximum capacity: 26 children and 3 adults
An additional CHF 25.00 per person
Age of participants: 6 to 12 years (3H to 8H)
Language: French
Price: Package CHF 360.00
This package includes:
- Package for 24 pupils and 2 adults
- A cookery workshop led by two animators
- A meal prepared and enjoyed together in our dining room
- Access to the JuniorAcademy educational play area
- Entrance to the exhibition is included for all participants and accompanying adults
Good to know:
Our cookery workshops for classes from 3H to 8H have been developed in accordance with the PER (Plan d'Etudes Romand) with the following objectives:
- Taste education (taming perception through the five senses, developing the pleasure of eating)
- Nutritional education (knowledge of food groups, concepts of a balanced diet)
- Sustainable food (raising awareness of food waste, waste management, food provenance and seasonality)
- Cultural and historical perspective (exploring the cultural significance of food, celebrating cultural diversity, opening minds, stimulating curiosity)
- Development of personal skills (logical thinking, fine motor skills, organisational skills, independence)
- Development of psychosocial skills (cooperation, listening, creativity).
