Pumpkin Patch Mini-Pies & Fall Craft
About the Workshop
After donning aprons and washing hands, young chefs take closer look at our beautiful UBC Farm-harvested pumpkins (or other seasonal winter squash). They learn to safely cut, roast and purée the flesh. Then they mix and roll out pie dough from scratch, fill mini pies with pumpkin or apple‑pear filling, and crimp decorative edges. While the pies bake, children decorate or paint small gourds as take‑home art projects. Once the pies cool, kids set the table, enjoy their treats together and help clean up.
Skills & Learning Goals:
Students practice knife safety, roasting, mashing, rolling and crimping techniques while exploring fall flavours. They build fine motor skills and confidence as they create both edible and artistic projects. Children learn food literacy, independence and the value of using seasonal ingredients. (Children ages 4-12)
About the Instructor
Fatemeh Tirafkan is a professionally trained chef, artisanal preserver and culinary instructor with more than a decade of experience sharing my passion for food. After honing her skills in commercial kitchens and establishing the small‑batch preserves company Joojoo_jam, she began teaching to inspire others. Her classes span baking, jam‑making, fermentation, scratch bread, family dinners and child‑friendly cooking, and she has led them in community centres, farmers’ markets, public libraries, school kitchens and private studios throughout Metro Vancouver and the Fraser Valley. From Burnaby’s neighbourhood hubs to outdoor farm settings and festival pop‑ups, she designs hands‑on workshops that demystify techniques while celebrating seasonal produce and cultural diversity. Fatemeh is known for having a patient, Montessori‑inspired teaching style that empowers participants to explore new ingredients, build practical skills and gain confidence in the kitchen.
Date and Time
Saturday, October 25, 2025 from 1-3 p.m.
Location
UBC Farm
Cost
- Children (ages 4-12): $59.85 (includes GST)