Little Kitchen Academy Westfield Century City, Los Angeles
Westfield Century City, 10250 Santa Monica Boulevard, Unit 2907, Unit 2907, Los Angeles, CA 90067
About
Little Kitchen Academy Westfield Century City, Los Angeles offers hands-on cooking classes, multi-week sessions, and 5-day camps where students cook, clean up, and work at individual workstations. Specific offerings include Spring Break Camps such as Spring Camp A (Kitchen Confidence & Knife Skills), Spring Camp B (The Spring Flavor Lab), and Spring Camp C (From Farm to Table), as well as 5-Day Summer Camps like Summer Camp A (Edible Experiments). The program also runs Monthly Sessions such as Flavors Beyond the Comfort Zone, Math & Science in the Kitchen, and Superfoods, along with Teen Night, Supper Club, Toddler’s First Taste, and Monthly Weekend Sessions.
• Ages: 2–18 years old
• Schedule: Classes and camps are offered Sunday through Saturday, with options such as 9:00am–12:00pm, 10:00am–11:15am, 12:30pm–3:30pm, 4:00pm–5:15pm, 4:00pm–6:30pm, 4:00pm–7:00pm, and 7:30pm–10:00pm; many classes are 3-hour sessions, Toddler’s First Taste is 75 minutes, and Spring Break and Summer Camps run as 5-day camps from March 1 to May 31 for spring and starting June 1 for summer.
• Price: Classes and camps are listed at $149, $179, $269, $279, $280, $359, $419, $449, $559, and $699, with examples including Teen Night at $419, Toddler’s First Taste at $269 or $449 depending on the schedule, single-day Superfoods sessions at $149, and many multi-day or multi-week sessions and camps priced at $419, $559, or $699.
Little Kitchen Academy is described as a Montessori-inspired cooking school for ages 2–18, with an age-based curriculum and all recipes free of meat, poultry, seafood, and nuts, and with nuts identified as the only allergen not welcome in the kitchen. The environment includes a secure kitchen with small class sizes, individual workstations, a Living Food Wall powered by Click & Grow, a ChopValue community table crafted from 33,436 recycled chopsticks, and Emeco chairs made from repurposed plastic and glass bottles. Students use a specially designed Progressive Knife Set to learn knife safety, each student uses their own Scrub Daddy products during clean-up, and the program uses local, seasonal, and organic ingredients as much as possible while students plant, nurture, harvest, and prepare produce. Teen classes include learning how to budget, make substitutions, and prepare more complex recipes, and the Parent and Toddler “Toddler’s First Taste” class is a 75-minute introduction to cooking for a child and caregiver. The leadership team includes Felicity Curin, Founder, President & COO.
Community involvement includes How Can I Help jars with donation tokens for charitable partners Crisis Text Line, One Tree Planted, and the Changing Lives from Scratch Fund, and the use of locally-grown products to support surrounding communities and reduce carbon footprint. Testimonials from parents describe positive experiences with staff responsiveness, support for a child with celiac disease and particular taste preferences, and children gaining confidence cracking eggs, making poached eggs, and chopping vegetables, with parents noting their children’s pride in the skills and dishes they bring home.
Last updated March 24, 2026.
• Ages: 2–18 years old
• Schedule: Classes and camps are offered Sunday through Saturday, with options such as 9:00am–12:00pm, 10:00am–11:15am, 12:30pm–3:30pm, 4:00pm–5:15pm, 4:00pm–6:30pm, 4:00pm–7:00pm, and 7:30pm–10:00pm; many classes are 3-hour sessions, Toddler’s First Taste is 75 minutes, and Spring Break and Summer Camps run as 5-day camps from March 1 to May 31 for spring and starting June 1 for summer.
• Price: Classes and camps are listed at $149, $179, $269, $279, $280, $359, $419, $449, $559, and $699, with examples including Teen Night at $419, Toddler’s First Taste at $269 or $449 depending on the schedule, single-day Superfoods sessions at $149, and many multi-day or multi-week sessions and camps priced at $419, $559, or $699.
Little Kitchen Academy is described as a Montessori-inspired cooking school for ages 2–18, with an age-based curriculum and all recipes free of meat, poultry, seafood, and nuts, and with nuts identified as the only allergen not welcome in the kitchen. The environment includes a secure kitchen with small class sizes, individual workstations, a Living Food Wall powered by Click & Grow, a ChopValue community table crafted from 33,436 recycled chopsticks, and Emeco chairs made from repurposed plastic and glass bottles. Students use a specially designed Progressive Knife Set to learn knife safety, each student uses their own Scrub Daddy products during clean-up, and the program uses local, seasonal, and organic ingredients as much as possible while students plant, nurture, harvest, and prepare produce. Teen classes include learning how to budget, make substitutions, and prepare more complex recipes, and the Parent and Toddler “Toddler’s First Taste” class is a 75-minute introduction to cooking for a child and caregiver. The leadership team includes Felicity Curin, Founder, President & COO.
Community involvement includes How Can I Help jars with donation tokens for charitable partners Crisis Text Line, One Tree Planted, and the Changing Lives from Scratch Fund, and the use of locally-grown products to support surrounding communities and reduce carbon footprint. Testimonials from parents describe positive experiences with staff responsiveness, support for a child with celiac disease and particular taste preferences, and children gaining confidence cracking eggs, making poached eggs, and chopping vegetables, with parents noting their children’s pride in the skills and dishes they bring home.
Last updated March 24, 2026.
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