Culinary Camp: Dough and Beyond
Monday, July 20 - Friday, July 24,2015
12 - 4 p.m., Gordon Student center
Food Service Administration Kitchen, Room G107
In this class, students will learn how to make dough for breads, rolls, muffins, cookies, and more. Participants will use knives, mixers, ovens, stove tops and other kitchen utensils. Students will learn how to read recipes and follow instructions. This class is open to high school students only.
Culinary Camp 2015 Flyer
Culinary Camp 2015 Registration Form
Registration begins February 1st.
Registration is open to high school students grades 9-12. Session is limited to 16 students on a first-come, first-served basis.
ALL PARTICIPANTS MUST ARRIVE ON TIME AND BE DRESSED APPROPRIATELY TO ENTER THE KITCHEN
Students must wear long pants, t-shirt (no tanks tops or spaghetti straps), closed toe and heel shoes without holes (preferably a sneaker), and must wear a hat, or a hairnet will be provided. An apron would be a good idea but is not required.
Participants should have lunch before attending each day since they will be on their feet for a long time. It is also recommended that they bring a water bottle or drink labeled with their name on it. They can also bring a snack if they choose.
ALL PARTICIPANTS WILL BE SUPERVISED BUT THEY MUST BE ABLE TO FOLLOW DIRECTIONS.
The kitchen is filled with dangerous tools and equipment. Their ability to follow directions is directly related to their safety. In this course we will be using knives, mixers, ovens, stove tops and other kitchen utensils. Students should also be able to read and communicate clearly. They will be given recipes to follow along with demonstrations and hands on instructions.
Please bring in bags or Tupperware containers to bring products home every day. Containers will not be provided.