HOT, HOT, HOT – CULINARY CAMPS FOR KIDS/TEENS- SUMMER, 2017 @ 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: Under “Instructions to Merchant” please put campers first & last name and age.
KIDS CULINARY CAMP (Ages 8 – 11)
- Session 1 – Monday, June 19 – Friday, June 23, 2017. 10:00 a.m. – 1:00 p.m. FULL
- Session 2 – Monday, July 17 – Friday July 21, 2017. 10 a.m. – 1 p.m. FULL
TEENS CULINARY CAMP (Ages 12 – 17)
- Session 1 – Monday, June 26 – Friday, June 30, 2017. 10 a.m. – 1 p.m. FULL
- Session 2 – Monday, July 10 – Friday, July 14, 2017. 10 a.m. – 1 p.m. FULL
MENUS* –
Kids Culinary Camp – Ages 8-11
BREAKFAST/BRUNCH – Breakfast Oatmeal Baked Apples; Bacon Wrapped Kielbasa; Crescent Bacon Breakfast Ring.
YEAST BREAD BAKING – Bread-in-a Bag; Salted Pretzels w/Mustard Dipping Sauce; Cinnamon-Sugar Pretzels.
AMERICANA – Mini Chicken Pot Pies; Cranberry-Grape Jello Salad; Mini Oreo Cheesecakes.
GREEK- Greek Chicken Pitas w/Tzatziki Sauce; Watermelon Wedges w/Mint Cream; Snow Chocolate Cookies (Crinkles).
CHINESE TAKEOUT – Sesame Chicken Lo Mein; Easy Egg Rolls; Spicy Edamame.
MENUS*-
Teens Culinary Camo – Ages 12-17
BREAKFAST/BRUNCH -Breakfast Oatmeal Baked Apples; Stuffed Almond French Toast; Bacon Wrapped Kielbasa; Cranberry-Pecan Scones.
YEAST BREAD BAKING – Bread-in-a-Bag; Pepperoni Rolls; Salted Pretzels w/Mustard Dipping Sauce; Cinnamon-Sugar Pretzels.
AMERICANA- Mini Chicken Pot Pies; Cranberry-Grape Jello Salad; Scalloped Apples; Cherry Topped Frosted Yellow Layer Cake.
GREEK – Greek Chicken Pitas w/Tzatziki Sauce; Watermelon Wedges w/Mint Cream; Tabbouleh; Snow Chocolate Cookies (Crinkles).
CHINESE TAKE OUT- Sesame Chicken Lo Mein; Pot Stickers; Hot & Sour Salad; Sesame Tuiles.