Summer Camp


HOT, HOT, HOT – CULINARY CAMPS FOR KIDS/TEENS- SUMMER, 2018 @ IT’S THYME TO COOK

Summer . . . and it’s HOT, HOT, HOT, but NOT in our COOL kitchen with COOL kids/teens cooking up summer goodness.  Our camp menu focuses on foods that kids/teens will want to make again and again for family and friends.  We also include the adventure of making and tasting foods that may be unfamiliar to broaden our palates. Menus are planned with adjustments in technique and difficulty level to challenge each age group.  Campers will learn how to incorporate nutritious ingredients into recipes, organize mise en place, practice teamwork, reading, math, and science as related to cooking (yes, it’s summer vacation – not school!), safety and sanitation, and have FUN, just to list a few of our objectives for the week.  Campers will receive a camp notebook with knowledge and skills inventory, vocabulary terms, menus and recipes, and a chef hat.  All food supplies and aprons are provided.  Lunch will be the daily menu production.  Classes are small to ensure individual attention.  REGISTER EARLY for the limited (8) spaces available!  Kids/Teens . . . “It’s Thyme to Cook!”

Age Groups:  Kids Culinary Camp –    Ages 8-11

Teens Culinary Camp – Ages 12-17

Number of Participants:  Limited to 8 campers per session.

Dress Code:  Closed toe shoes (i.e., tennis shoes – no open sandals!); shirts with sleeves (T-shirts); long hair tied back.

Time:  10:00 a.m. – 1:00 p.m.

Cost:  $300.00/per session

Pay Pal Registration:  Under “Instructions to Merchant” please put Campers First & Last Name and Age.

Food Allergies:  Menus will NOT contain nuts or nut products.  We are sorry that we can NOT accommodate other allergy or dietary requirements/restrictions.

 

KIDS CULINARY CAMP (Ages 8 – 11)

  • Session 1 – Monday, June 18 – Friday, June 22, 2018.  10:00 a.m. – 1:00 p.m.  FULL

 

  • Session 2 – Monday, July 16 – Friday July 20, 2018.  10 a.m. – 1 p.m.  FULL

 


 

TEENS CULINARY CAMP (Ages 12 – 17)

  • Session 1 – Monday, June 25 – Friday, June 29, 2018.  10 a.m. – 1 p.m.  FULL

 

  • Session 2 – Monday, July 9 – Friday, July 13, 2018.  10 a.m. – 1 p.m.  FULL

 


MENUS* –

Kids Culinary Camp – Ages 8-11

 

BREAKFAST/BRUNCH –  Chocolate Chip Pancake Poppers; Chicken-N-Biscuit Sliders; Tater Tot Breakfast Bake.

TACO TUESDAY – Alma’s Shredded Chicken Tacos; Spicy Beef Tacos; Assorted Taco Toppings; Tres Leches Cake.

ITALIAN – Meatballs in Tomato Sauce w/Spaghetti; Big Italian Salad w/Herbed Vinaigrette; Rosemary Focaccia.

HAWAIIAN- Island Fried Rice; Caramel Brown Sugar-Cinnamon Grilled Pineapple; Banana-Coconut Upside-Down Cake.

ASIAN – Iceberg Lettuce Wedge w/Carrot-Ginger Dressing;Build Your Own Asian Bowl w/Perfect Jasmine Rice; Assorted Toppings; Chinese Buffet-Style Donuts.

 

MENUS*-

Teens Culinary Camp – Ages 12-17

 

BREAKFAST/BRUNCH -Easy Fruit Salad; Chocolate Chip Pancake Poppers; Chicken-N-Biscuit Sliders; Tater Tot Breakfast Bake.

TACO TUESDAY – Cilantro-Jalapeno Jicama Slaw; Alma’s Shredded Chicken Tacos; Spicy Beef Tacos w/Assorted Toppings; Tres Leches Cake.

ITALIAN- Big Italian Salad w/Herbed Vinaigrette; Meatballs in Tomato Sauce w/Spaghetti; Rosemary Focaccia; Fragola Pazzo (Crazy Strawberries).

HAWAIIAN – Huli Huli Chicken; Caramel Brown Sugar-Cinnamon Grilled Pineapple; Island Macaroni Salad; Banana-Coconut Upside Down Cake.

ASIAN- Iceberg Lettuce Wedge w/Carrot-Ginger Dressing; Build Your Own Asian Bowl w/Perfect Jasmine Rice; Assorted Toppings; Chinese Buffet-Style Donuts.

* Menus subject to change.