School Cooking Field Trips in Ottawa: What Teachers Need to Know About Cookiddoo

• 01.01.1970

Looking for a hands-on, curriculum-connected field trip in Ottawa? Cookiddoo runs structured, chef-led cooking sessions for school classes, daycares, and after-school groups — every child cooks, and every session ties back to what students are already learning. Trips run about two hours, in English or French, and are built for children ages 4 to 15.

Cookiddoo is Ottawa's only dedicated children's cooking studio, located at 301-150 Katimavik Rd, Kanata, Ottawa, ON K2L 2N2. Sessions take place in a real working kitchen and are capped at 10 students per session, so every child gets genuine hands-on time and close supervision. To plan a class field trip, email info@cookiddoo.com or call +1 613-710-0554 — four to six weeks of lead time is recommended.

What is a Cookiddoo cooking field trip?

A Cookiddoo field trip is a structured, curriculum-aligned cooking experience delivered in a real working kitchen studio. It is not a demonstration — every child cooks. The session is led by experienced culinary instructors who adapt the pace and content to the age group and, where possible, to the subject your class is currently studying.

This is a field trip with a tangible outcome: students arrive, learn, cook, and eat what they made. The combination of physical engagement, problem-solving, and immediate reward creates learning that sticks in a way classroom instruction alone rarely can.

Field trips are available for school classes, daycare groups, community programs, and home-school co-ops. Groups must fall within Cookiddoo's age range of 4 to 15 years. If you are looking for a recurring option rather than a one-time visit, ask about our after-school program as well.

What curriculum areas does a cooking field trip support?

A Cookiddoo field trip is cross-curricular. You do not need to treat it as a stand-alone entertainment day — it maps directly onto several Ontario curriculum areas.

Mathematics

Every recipe requires measurement. Students measure by volume (cups, tablespoons) and weight (grams, ounces), giving applied context to unit conversion and numeracy. Scaling a recipe up or down introduces fractions and ratios in a way students can immediately apply with their hands.

Science

Cooking is applied chemistry and biology. Students observe the Maillard reaction (browning), see why leavening agents produce CO₂, watch heat denature the proteins in eggs, and see emulsification in action with dressings and sauces. These are not simulations — students produce the reactions themselves.

Health and physical education

Ontario's health curriculum includes food literacy, nutrition basics, and safe food handling. Cookiddoo's sessions cover all three: reading ingredient labels for context, understanding macronutrient basics, and practising kitchen hygiene and food safety from the moment students wash their hands.

Home economics and life skills

Shopping for, preparing, and cooking a meal are foundational life competencies. For many students, a Cookiddoo session may be their first time holding a chef's knife, working at a stove, or reading a recipe from start to finish.

Language arts

Recipes are technical texts. Following one requires reading comprehension, sequencing, and vocabulary (julienne, fold, simmer, reduce). For ESL students in particular, a cooking context offers low-pressure, high-engagement language exposure.

Social-emotional learning

Working in a kitchen calls for communication, turn-taking, supporting peers, and handling mistakes without frustration. Cookiddoo's small-group format creates natural opportunities for collaborative skills to develop.

How large can the school group be?

Cookiddoo's studio holds a maximum of 10 students per cooking session. For larger classes, the studio can arrange staggered sessions — one group cooks while another does a related activity nearby, then the groups rotate. Contact the studio directly to work out logistics for classes larger than 10.

For most daycares and small school groups, the 10-student limit is not a barrier. For larger classes it is worth raising early in planning so supervision and timing can be arranged on the school's side.

How to book a school field trip to Cookiddoo

Lead time

Book at least four to six weeks in advance. Popular windows — October, November, March Break, and May — fill quickly. If you are planning a spring trip as a year-end experience, book in February or early March.

How to get in touch

• Email: info@cookiddoo.com (preferred for school bookings — lets you send documents and get written confirmation)
• Phone: +1 613-710-0554
• Website: cookiddoo.com

What to include in your booking request

• School or organization name and location
• Number of students and age range
• Preferred date(s) and backup date(s)
• Any known allergies or dietary restrictions
• Whether this connects to a specific curriculum unit (optional but helpful — lets Cookiddoo tailor the session)
• Your name and the best way to reach you for follow-up

The more detail you provide upfront, the faster Cookiddoo can confirm availability and discuss customization.

What does a field trip day at Cookiddoo look like?

A typical Cookiddoo field trip follows a clear sequence.

Arrival and orientation (10–15 minutes). Students arrive, are welcomed by the Cookiddoo chef-instructor, and get a brief studio orientation: kitchen safety rules, hygiene requirements (handwashing, aprons, tied-back hair), and an overview of what they will make.

Chef introduction and recipe briefing (10–15 minutes). The instructor walks through the session's recipe(s) and explains the key techniques. For school groups, this is where curriculum connections can be made explicit — for example, "today we will see fractions in action every time we measure."

Active cooking (60–75 minutes). Students cook in pairs or small sub-groups, depending on the recipe and age. The instructor circulates, assists, corrects technique, and keeps the pace. Every student is active — no watching from the sidelines.

Eating and reflection (15–20 minutes). Students eat what they cooked together. This is as much a structured debrief as a meal: the instructor prompts students to identify what worked, what was unexpected, and what they would do differently. For educators, it is a natural formative-assessment opportunity.

Departure. Students help with basic cleanup as part of kitchen-responsibility learning, then get ready to leave on schedule.

Total session time is about 2 hours. Plan bus or transport timing around a clean 2-hour block. The same hands-on format powers our regular kids' master classes, so students who enjoy the trip have an easy next step.

How much does a school field trip cost?

Cookiddoo's field trip pricing is set per group and includes all ingredients, equipment, and instruction — there are no extra supply fees. For current group rates, contact Cookiddoo directly at info@cookiddoo.com; pricing depends on session length, group size, and any program customization.

School boards that process purchase orders can ask about invoicing arrangements. Daycares and community organizations typically book on a flat group-fee basis. For reference, Cookiddoo's individual children's master classes start at $55 per child, and group field-trip rates are quoted separately — confirm the exact figure with the studio for your specific group.

Frequently asked questions for schools

Do students need any prior cooking experience?
No. Cookiddoo's field trip programs are designed for complete beginners, and the session is adapted to the age group — a class of 4-year-olds and a class of 14-year-olds have very different sessions. No child is left behind for not having cooked before.

What happens if a student has a severe food allergy?
Disclose all allergies in your booking request. Cookiddoo will review them and explain what accommodations are possible for the planned session. For students with anaphylactic allergies, discuss the specific allergen with the studio before confirming — some can be fully excluded from a session, others may need further assessment.

How many supervising adults need to accompany the group?
Follow your school's standard field trip supervision ratio. The studio can accommodate accompanying teachers and educational assistants, and adult supervisors are welcome to observe and take part alongside students.

Can the trip be linked to a specific curriculum unit we are teaching?
Yes. If you share your current unit focus in the booking request, the Cookiddoo team will do their best to align the recipe choice and framing with that content area. This works especially well for science (reactions and chemistry) and math (measurement and fractions).

Is the studio accessible?
Cookiddoo is located in a commercial unit at 301-150 Katimavik Rd, Kanata. Contact the studio directly to discuss specific accessibility requirements for students with mobility considerations before booking.

Book your class field trip to Cookiddoo

Ottawa's only dedicated children's cooking studio gives school groups a hands-on, curriculum-connected experience no classroom can replicate. Small groups (maximum 10 students per session), experienced culinary instructors, all materials included, and a structured 2-hour program keep logistics straightforward for teachers and administrators. Looking ahead to a school break? Our culinary camps offer the same hands-on approach across a full week.

Field trip dates fill quickly — especially in October, November, March, and May.

Contact Cookiddoo to book:

• Email: info@cookiddoo.com
• Phone: +1 613-710-0554
• Address: 301-150 Katimavik Rd, Kanata, Ottawa, ON K2L 2N2
• Website: cookiddoo.com