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Summer Class Helps Kids say, 'Look Mom, I made my own lunch!'

Summer 2010 | Archives

Give them the right tools, and 6-year-olds can learn how to cook tasty—and nutritious—meals.

Teacher Betty Deepe hopes to unlock that inner chef among kids ages 6-10 during her weeklong College 4 Kids Culinary Adventures class in Blair, Millard, Gretna and Omaha in June and July.

"Kids love cooking and food preparation," Deepe says. "My whole class is about allowing a kid to say, 'Hey Mom, I made my own lunch!'"

College 4 Kids student

On the kids' menu: whole grain tortillas with hummus, blender gazpacho with cilantro-yogurt topping, roasted chicken with mango and more. Kids are encouraged to try everything they make.

No knives, stoves or burners will be used in the Culinary Adventures class. Instead, students will mix, blend or toast ingredients to create tasty dishes from recognizable ingredients combined in new ways.

Deepe's class is part of a number of summer classes offered through MCC's College 4 Kids program. She is also an adjunct faculty member in MCC's Culinary Arts Program.

Other new classes offered through the College 4 Kids program this summer are Inventors Wanted, inspired by Leonardo da Vinci's pulleys, levers and screws; and Sculpture Fun, with 3-D art created with everything from tree branches to panty hose.

For a full list and description of the many classes offered, visit www.mccneb.edu/ce or call 457-5231.

Betty Deepe's Chicken Pitas with Mango Coleslaw


Yield: 6 lunch-size servings or 12 snacks

This is an easy lunch for kids to make on their own with just a little planning. All they need is a toaster and the right ingredients to prepare an easy-to-make, easy-to-eat lunch with all five food groups.

1/2 rotisserie chicken (or 2 pre-cooked chicken cutlets or 4-5 pre-cooked chicken thighs)
6 whole wheat pita pockets
1 small package of coleslaw mixture
1 cup frozen diced mango, thawed (about half package)
1/2 cup low-fat, plain yogurt (half of a single-serve container)
2 tsp. Dijon mustard
1/2 tsp. salt
1 tsp. curry powder
1 tsp. dill weed


  1. Pick the chicken off the bone and shred into fine pieces.
  2. Put the coleslaw mix in a bowl and add the thawed mango.
  3. In another bowl, mix the low-fat yogurt, mustard, salt, curry powder and dill and whisk well. Pour over the mango-coleslaw mixture and toss.
  4. Toast the pita pockets in the toaster and break open along one side. Put shredded chicken in the bottom of the pocket and top with mango coleslaw.

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