Summer Camp 2020
An abbreviated online registration is available for summer camp 2020. Register and pay as you would for any of our classes. Your camper’s spot is then reserved but registration is not considered final until Culinaria receives the initialed and signed release form which can be faxed, mailed or emailed to Culinaria
Or you can still print and complete the application/release form and fax, mail, or drop it off in person along with your payment
Register your child for summer camp at Culinaria Cooking School and give them a summer to remember! Young chefs will learn basic knife skills, food safety, and will prepare and eat their meals each day.
Summer Camps Cost: $400 per child per week
Summer Camp Age Groups: Kids 9 and up. (Children must be 9 by the start of camp in order to attend. Sorry, no exceptions!)
Summer Camp Class Minimum: Camp sessions must have at least 10 students enrolled in order for the camp to be held (maximum number of seats available in each session is 20).
Each camper receives a recipe packet, certificate, and souvenir t-shirt for the week they attend camp. Camp registration will begin the week of February 10, 2020. Visit culinariacookingschool.com for details. Camp confirmation letters and policy documents will be sent when minimum camp requirements are met.
We do not accept registrations before February 10, 2020.
Schedule
2020 Summer Camp Guidelines 2020-Summer-Camp-Guidelines.pdf
2020 Summer Camp Application 2020-Summer-Camp-Application.pdf
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Week of June 22-26 (AM) 9:30am – 12:30pmGreat US Food Cities – Instructor: Jerry Sanders Young chefs will learn how to prepare delicious breakfast, lunch and dinner menus. They will also learn how to improvise and create their own dishes using pantry staples and what is available in the refrigerator. This session includes knife skills, kitchen safety and proper table setting. Monday-Philadelphia Warm Artichoke Dip with Veggies, Philly Cheese Steaks, Baked Potato Wedges, Peach Crisp Tuesday -Charleston Homemade Pimento Cheese with Crackers, Frogmore Stew (a boil of potatoes, ears of corn, shrimp and sausage), Corn Bread Sticks, Fried Apple Pies. NOTE: this is a shorter than usual class for food prep as we will be making the dough for the Italian bread sticks on Wednesday Wednesday- New York City Little Italy Soft Italian Bread Sticks with Marina Sauce, Italian Sausage, Peppers and Provolone Sub, BBQ French Fries, Pots de Crème (chef Marilena) Thursday -Tucson Homemade Guacamole with Tostados, Chimichangas, Mexican Street Corn, Bunuelos (Fried disks of dough with cinnamon sugar) Friday – New Orleans Gumbo Dip with Baguette, Classic New Orleans Shrimp Po-Boy, Remoulade Sauce, Southern Style Cole Slaw, Beignets
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Week of June 22-26 (PM) 2 – 5pmA Week in Italy – Chef: Brian Batsel Monday Creamy Tomato Basil Soup, Wild Mushroom Risotto, Veal Scaloppini with Basil Butter, Lemon Basil Sorbet Tuesday Classic Caesar Salad with Homemade Garlic Croutons, Herb Breadsticks, Lemon Chicken Piccata, Italian Olive Oil Cake Wednesday Mixed Mediterranean Salad, Creamy Parmesan Polenta, Parchment Baked Fish Filet, Orange Biscotti Thursday Traditional Caprese Salad, Rosemary Sea Salt Focaccia, Minestrone Soup, Soft Amaretti Cookies Friday Antipasto Salad, Homemade Linguini with Clams, Parsley, and Garlic; Italian Wedding Cookies
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Week of June 29 – July 3 (AM) 9:30 am – 12:30 pmGrillin’ and Chillin’ – Chef: Brian Batsel Monday Creamy Cole Slaw, Smoky Baked Beans, Inside Out Cheeseburgers, Ginger Snaps Tuesday Grilled Asparagus, Roasted Garlic Whipped Potatoes, Grilled Pork Medallions, Grilled Pineapple with Lime Sorbet Wednesday Grilled Vegetable Gazpacho, Stuffed Potato Skins, Grilled Chicken Kebabs, Strawberry Shortcake Thursday Grilled Cumin and lime Corn on the Cob, Roasted Beet Salad, Grilled Lemon Marinated Shrimp, Classic Carrot Cake Friday Grilled Baby Yukon Potatoes, Tropical Fruit Salsa, Grilled Lime and Cilantro Mahi-Mahi, Poppy Seed Pound Cake
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Week of June 29 – July 3 (PM) 2:00 – 5:00 pm A Day in the Life of…Lemon, Garlic, Cheese and Corn – Chef: Ellen Wulchin Monday Lemon Kale Salad with Cranberries and Toasted Almonds; Homemade Lemon Pasta with Shrimp; Mini Lemon Donut Muffins with Lemon Glaze Tuesday Zucchini Fritters with Garlic Dipping Sauce; 40 Clove Garlic Chicken; Smashed Red Potatoes; Garlic Ice Cream with Honey Strawberries Wednesday Watermelon Salad with Feta Cheese; Poblano Pepper stuffed with Cheddar and Chicken; Grilled Seasonal Vegetables; Chocolate Cream Cheese Truffles Thursday Corn Chowder; Lime Marinated Beef Tacos with Corn Avocado Salsa; Cheesy Tex-Mex Rice; Sweet Corn Cupcakes with Blueberry Frosting Friday: Garlicky Sauteed Spinach with Crispy Shallots; Creamy Corn and Parmesan Baked Timbales; Crispy Filet of Flounder with Lemon Butter; Poppy Seed Cake with Lemon Curd. – Chef – Brian Batsel |
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Week of July 6 – 10 (AM) 9:30 am – 12:30 pm Big Bad Breakfast Eggstravaganza Instructor: Jerry Sanders Monday Salsa Roja; Breakfast Tacos(flour tortillas, eggs, chorizo, roasted potatoes, roasted chilies, queso fresco); Refried Black Beans; Bunuelos Tuesday Pecan Streusel Coffee Cake; Roasted Potato, Red Pepper, Sausage and Abobo Frittata; Cheesy Corn Bread Sticks; Cranberry Scones Wednesday Dried Fig Calas, (Traditional New Orleans snack); Brioche French Toast with Berries; Canadian Bacon; Espresso and Chocolate Biscotti Thursday Monkey Bread; Low Country Scramble; Drop Biscuits; Homemade Pop-Tarts Friday Easy Queso with Tostados; Salsa Ranchera; Migas (Traditional Egg Dish); Back Beans; Empanadas |
Week of July 6 – 10 (PM) 2:00 – 5:00 pmCaribbean Adventure – Chef: Brian Batsel Monday Spicy Caribbean Slaw, Creamy Lentil Soup, Dominican Chimichurri Burger, Raspberry and Lemon Curd Sponge Cake Tuesday Fried Ripe Plantains, Black Beans with Yellow Rice, Jamaican Jerk Chicken, Coconut Sorbet with Lime Wednesday Arugula and Papaya Salad, Cuban Sandwiches, Jamaican Curried Potatoes, Moist Banana Cake Thursday Jicama Salad with Grapefruit, Caribbean Rice, Cuban Ropa Vieja (stewed flank steak), Mango Lime Tiramisu Friday Garlicky Sautéed Spinach, Citrus Roasted Sweet Potatoes, Grilled Cilantro Lime Mahi-Mahi, Coconut Macaroons |
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Week of July 13 – 17 (AM) 9:30 am – 12:30 pmStreet Food Around the World Instructor: Jerry Sanders Monday- Bejing Hot and Sour Soup, Pot Sticker Dumplings with Dipping Sauces Beef and Vegetable Lo Mein, Banana Fritters Tuesday – Mexico City Homemade Guacamole, Pombazo Sandwich (Chorizo, potatoes, lettuce, cotija cheese on a Kaiser style roll), Mexican Street Corn. Pineapple Sorbet with Cookies Wednesday – Bali Chicken Satay, Gado-Gado(traditional salad with various veggies, thinly sliced potatoes, hard boiled eggs, peanut sauce) Shrimp Nasi Goreng (traditional fried rice dish topped with a fried egg), Indonesian Spice Cake Thursday – Singapore Ramly Burger Sliders, Rojak (traditional fruit and vegetable salad) Penang Style Noodles with Shrimp, Bean Sprouts (Char Kway Teow), Fried Sweet Plantains. Friday – Ho Chi Minh City Spring Rolls, Pork Bahn Mi, Pickled Vegetable Toppings, Roasted Sweet Potato Fries with Balsamic and Ginger, Coconut Lime Sorbet with Nutmeg Cookies |
Week of July 13 – 17 (PM) 2:00 – 5:00 pmViva Mexico! – Chef: Brian Batsel Monday Mexican Chop Salad, Chile Con Carne, Jalapeno Cheddar Corn Bread, Cinnamon Shortbread Cookies Tuesday Mexican Street Corn Salad, Chipotle Black Beans, Tacos Al Pastor, Chile Chocolate Brownies Wednesday Roasted Mushroom Salsa, Homemade Tortilla Quesadillas, Salsa Fresca, Mexican Bread Pudding Thursday Mexican Quinoa Salad, Roasted Salsa Verde, Grilled Lime Chicken Thighs, Caramel Flan with Fresh Berries Friday Home Fried Tortilla Crisps, Seven Layer Dip, Fish Tacos, Sopapilla Cheesecake Bars
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Week of July 20 – 24 (AM) 9:30am – 12:30pmChef Elizabeth’s Pastry Boot Camp – Chef: Elizabeth Teuwen Have you ever dreamed of becoming a pastry chef? This week we will cover all the pastry bases, learn tips and tricks to make your desserts stand out, and end the week with a friendly cake decorating challenge. Monday – Breads Pizza Roll-ups, Caramel Monkey Bread, Chocolate Zucchini Loaves, Cinnamon Scones Tuesday – Classic French Pastries Eclairs, Gougier (French Cheese Puffs), Lemon Madeleines, Palmiers (Elephant Ears) Wednesday – Pies & Cakes Mini Pot Pies, Stone Fruit Hand Pies, Devil’s Food Cupcakes with Chocolate Glaze, Strawberry Cream Roulade Thursday – Candies and Custards Mini Quiches, Homemade Twix Bars, Chocolate Chip Cookie Dough Truffles,Vanilla Crème Brulee Friday – Team Cake Challenge Classic Vanilla Cupcakes, Swiss Meringue Buttercream, Marshmallow Fondant
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Week of July 20 – 24 (PM) TO BE DETERMINED |
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Week of July 27 – 31(AM) 9:30am – 12:30pmExplore the Joys of Baking – Chef Marilena Leavitt In this camp, young pastry chefs will learn the essential techniques and methods of baking. They will learn how to measure and weigh ingredients correctly. We will also cover knife skills and kitchen safety. Monday – Cookies & Bars Jam-Filled Shortbread Cookies; Soft Almond Cloud Cookies; Divine Lemon Dream Bars; Chocolate Sandwich Crème Cookies Tuesday – Quick Breads & Pastries Shortcake Biscuits with Fresh Strawberries; Cinnamon Swirl Quick Bread; Pear Scones with Marmalade Butter; Chocolate Delight Muffins Wednesday – Savory Baking Cheddar Cheese Straws; Ham, Cheese and Mushroom Strudel; Feta Cheese and Yogurt Biscuit Bites; Skillet Bread with Olives and Oregano Thursday – Breads Classic Baguette Bread; Farmhouse Braided Milk Bread; Sesame Seed Bread Rosettes; Focaccia with Fresh Rosemary and Thyme Friday – Cakes, Tarts & Treats Almond Tea Cake; Semolina and Orange Mini-Cakes; Cherry ClafoutisTart; Italian Chocolate Pudding |
Week of July 27 – 31(PM)TO BE DETERMINED |
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Week of August 3 – 7 (AM) 9:30am – 12:30pm Chef Jerry’s Fun Foods – Instructor: Jerry Sanders Monday Pull Apart Cheesy Bacon Bread, Sloppy Joes, Roasted Sweet Potato Fries with Malt Vinegar, Cast Iron Skillet Smores. Make Pizza dough for Friday Camp. Tuesday Baked Artichoke Dip with Crostini, Italian Meatball Sandwiches, Marinara Sauce, Creamy Cucumber Salad, Chocolate Bread Pudding. Make Banana Pudding Pie Wednesday BBQ – Taquitos, Beef Ribs and Grilled Beef Sausage, Cowboy Pintos (Frijoles Charros), Banana Pudding Pie Thursday Guacamole with Tostados, Baja Style Shrimp Tacos with Lime/Cilantro sauce or Mango Salsa, Spanish Style Rice, Orange Sorbet with Coconut Kisses (Besitos de Coco) Friday Ricotta, Pear and Honey Crostini, White Cheese Pizza Appetizer (Demo by Chef), Homemade Pizza with Homemade Pizza Sauce and choice of toppings, Italian Salad, Pound Cake with Whipped Cream and Seasonal Berries |
Week of August 3 – 7 (PM) 2:00 – 5:00 pmA Journey into Mediterranean Cooking Chef: Marilena Leavitt Monday Lemon & Garlic Braised Chicken; Roasted Rosemary “Smashed” Red Potatoes; Crispy Romaine and Cherry Tomato Salad; Florentine Orange Lace Cookies Tuesday Oven Baked Pasta Casserole with Braised Meat Sauce & Light Béchamel (pastitsio); Greek Bread Salad (panzanella); Feta Cheese Filo Triangles (tiropitakia); Almond Cloud Bites Wednesday Homemade Pasta with Marinara Sauce; Garlic Bread Rolls; Mixed Green’s Salad with Parmesan Cheese Tuiles; Strawberry Granita Thursday Fresh Tomato & Basil Bruschetta; Chicken & Vegetable Ribbons “En Papillote”; Creamy Parmesan Polenta; Chocolate-Almond Biscotti Friday Focaccia with Fresh Herbs and Sea Salt; Ham, Cheese & Mushroom Frittata; Salade Niçoise; Fresh Berry & Cream Napoleon |
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Week of August 10 – 14 (AM) 9:30 am – 12:30 pm Kid’s Baking Adventures – Chef: Marilena Leavitt In this camp, young pastry chefs will learn the essential techniques and methods of baking. They will learn how to measure and weigh ingredients correctly. We will also cover knife skills and kitchen safety. Monday Focaccia with Fresh Herbs and Sea Salt Flakes; Potato, Ham & Cheese Frittata; Crêpes with Fresh Strawberry Sauce; Filo Mini Cups Filled with Orange Chocolate Ganache Tuesday Parmesan, Garlic and Thyme Bread Sticks; Feta Cheese and Yogurt Drop Biscuit Bites; Florentine Orange Lace Cookies; Mini Peach Scones with Marmalade Butter Wednesday Soft Pull-Apart Bread Rolls; Cheddar Cheese Straws; Almond Star Cookies; Congo Bars with Chocolate and Toasted Walnuts Thursday Braided Milk Bread; Buttermilk Banana Bread Muffins; Spinach and Feta Cheese Filo Triangles (spanakopita); Gingersnap Cookies Friday Pizza Margherita; Mozarella Sticks with Homemade Marinara Sauce; Chocolate Cupcakes with Piped Vanilla Buttermilk Frosting |
Week of August 10 – 14 (PM) 2:00 – 5:00 pmFamily Favorites – Chef Monica Marshall Monday Watermelon Gazpacho; Quiche Lorraine in Puff Pastry; Garden Salad; Penny Pies Tuesday Cheese and Mushroom Omelets; Oven-Roasted Potatoes; Blueberry Coffee Cake with Streusel Topping; Fruit Kebabs Wednesday BBQ Beef Sliders; Coleslaw; Pasta Salad, Fresh Fruit Cobbler Thursday Fresh Tomato Soup; Garlic and Parmesan Crostini; Monte Cristo Sandwich; Lemon Bars Friday Chicken Corn Chowder; Bread Basket: Baking Powder Biscuits and Puff Pastry Twists; Chocolate Cake with Dark Chocolate Icing and White Chocolate decoration.
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2020 Summer Camp Guidelines 2020-Summer-Camp-Guidelines.pdf
2020 Summer Camp Application 2020-Summer-Camp-Application.pdf