Youth Summer Cooking Camp: FUN-damentals (Ages 12-14 / July 18-22)
Cooking and baking can be a creative outlet and a key part of independence. A strong foundation will give your child the confidence to learn new things in the kitchen, while making sure they know how to be safe.
This fun week will provide all the basics an interested learner needs when getting started with cooking! We’ve used our combined education in Food Science and Community Health, with help from Chef Lindsay, our go-to Registered Dietitian Julie Beitel and our experience as parents to put together an impactful week for participants. A mix of hands-on cooking with science, tasting, reading and experimenting that will be a highlight of the summer for our young chefs. Week format includes 4 interactive teaching days, 1 field trip day to a local food business and closes with the popular “Black Box Challenge” with individual creations and dessert plating with judging from a local chef!
Highlights:
Discussion around the art of cooking and the science of baking
Following a recipe
Weighing/measuring ingredients
Plating techniques
“Mise en Place”
Learning and practicing safe knife skills
Time management in the kitchen
Discussion on dough types
Preparation and cooking methods for meats as well as discussion of food safety when working with meat
Group discussion on the global food world, food security, food waste/composting
For ages 12-14
PLEASE NOTE: THIS CAMP WILL BE HELD AT AGAR’S CORNER, LOCATED ON HIGHWAY 16 & FLORAL ROAD
Cooking and baking can be a creative outlet and a key part of independence. A strong foundation will give your child the confidence to learn new things in the kitchen, while making sure they know how to be safe.
This fun week will provide all the basics an interested learner needs when getting started with cooking! We’ve used our combined education in Food Science and Community Health, with help from Chef Lindsay, our go-to Registered Dietitian Julie Beitel and our experience as parents to put together an impactful week for participants. A mix of hands-on cooking with science, tasting, reading and experimenting that will be a highlight of the summer for our young chefs. Week format includes 4 interactive teaching days, 1 field trip day to a local food business and closes with the popular “Black Box Challenge” with individual creations and dessert plating with judging from a local chef!
Highlights:
Discussion around the art of cooking and the science of baking
Following a recipe
Weighing/measuring ingredients
Plating techniques
“Mise en Place”
Learning and practicing safe knife skills
Time management in the kitchen
Discussion on dough types
Preparation and cooking methods for meats as well as discussion of food safety when working with meat
Group discussion on the global food world, food security, food waste/composting
For ages 12-14
PLEASE NOTE: THIS CAMP WILL BE HELD AT AGAR’S CORNER, LOCATED ON HIGHWAY 16 & FLORAL ROAD
Cooking and baking can be a creative outlet and a key part of independence. A strong foundation will give your child the confidence to learn new things in the kitchen, while making sure they know how to be safe.
This fun week will provide all the basics an interested learner needs when getting started with cooking! We’ve used our combined education in Food Science and Community Health, with help from Chef Lindsay, our go-to Registered Dietitian Julie Beitel and our experience as parents to put together an impactful week for participants. A mix of hands-on cooking with science, tasting, reading and experimenting that will be a highlight of the summer for our young chefs. Week format includes 4 interactive teaching days, 1 field trip day to a local food business and closes with the popular “Black Box Challenge” with individual creations and dessert plating with judging from a local chef!
Highlights:
Discussion around the art of cooking and the science of baking
Following a recipe
Weighing/measuring ingredients
Plating techniques
“Mise en Place”
Learning and practicing safe knife skills
Time management in the kitchen
Discussion on dough types
Preparation and cooking methods for meats as well as discussion of food safety when working with meat
Group discussion on the global food world, food security, food waste/composting
For ages 12-14
PLEASE NOTE: THIS CAMP WILL BE HELD AT AGAR’S CORNER, LOCATED ON HIGHWAY 16 & FLORAL ROAD
