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 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.


2020 Summer Camp Guidelines 2020-Summer-Camp-Guidelines.pdf

2020 Summer Camp Application 2020-Summer-Camp-Application.pdf

Week of June 22-26 (AM) 9:30am – 12:30pm

Great 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.


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


Week of June 22-26 (PM) 2 – 5pm

A Week in Italy – Chef: Brian Batsel


Creamy Tomato Basil Soup, Wild Mushroom Risotto, Veal Scaloppini with Basil Butter, Lemon Basil Sorbet


Classic Caesar Salad with Homemade Garlic Croutons, Herb Breadsticks, Lemon Chicken Piccata, Italian Olive Oil Cake


Mixed Mediterranean Salad, Creamy Parmesan Polenta, Parchment Baked Fish Filet, Orange Biscotti


Traditional Caprese Salad, Rosemary Sea Salt Focaccia, Minestrone Soup, Soft Amaretti Cookies


Antipasto Salad, Homemade Linguini with Clams, Parsley, and Garlic; Italian Wedding Cookies



Week of June 29 – July 3 (AM) 9:30 am – 12:30 pm

Grillin’ and Chillin’ – Chef: Brian Batsel


Creamy Cole Slaw, Smoky Baked Beans, Inside Out Cheeseburgers, Ginger Snaps


Grilled Asparagus, Roasted Garlic Whipped Potatoes, Grilled Pork Medallions, Grilled Pineapple with Lime Sorbet


Grilled Vegetable Gazpacho, Stuffed Potato Skins, Grilled Chicken Kebabs,  Strawberry Shortcake


Grilled Cumin and lime Corn on the Cob, Roasted Beet Salad, Grilled Lemon Marinated Shrimp, Classic Carrot Cake


Grilled Baby Yukon Potatoes, Tropical Fruit Salsa, Grilled Lime and Cilantro Mahi-Mahi, Poppy Seed Pound Cake



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 


Lemon Kale Salad with Cranberries and Toasted Almonds; Homemade Lemon Pasta with Shrimp; Mini Lemon Donut Muffins with Lemon Glaze


Zucchini Fritters with Garlic Dipping Sauce; 40 Clove Garlic Chicken; Smashed Red Potatoes; Garlic Ice Cream with Honey Strawberries


Watermelon Salad with Feta Cheese; Poblano Pepper stuffed with Cheddar and Chicken; Grilled Seasonal Vegetables; Chocolate Cream Cheese Truffles


Corn Chowder; Lime Marinated Beef Tacos with Corn Avocado Salsa; Cheesy Tex-Mex Rice; Sweet Corn Cupcakes with Blueberry Frosting


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


Week of July 6 – 10 (AM) 9:30 am – 12:30 pm

Big Bad Breakfast Eggstravaganza  Instructor: Jerry Sanders 


Salsa Roja; Breakfast Tacos(flour tortillas, eggs, chorizo, roasted potatoes, roasted chilies, queso fresco); Refried Black Beans; Bunuelos


Pecan Streusel Coffee Cake; Roasted Potato, Red Pepper, Sausage and Abobo Frittata; Cheesy Corn Bread Sticks; Cranberry Scones


Dried Fig Calas, (Traditional New Orleans snack); Brioche French Toast with Berries; Canadian Bacon; Espresso and Chocolate Biscotti


Monkey Bread; Low Country Scramble; Drop Biscuits; Homemade Pop-Tarts


Easy Queso with Tostados; Salsa Ranchera; Migas (Traditional Egg Dish); Back Beans; Empanadas 

Week of July 6 – 10 (PM) 2:00 – 5:00 pm

Caribbean Adventure – Chef: Brian Batsel


Spicy Caribbean Slaw, Creamy Lentil Soup, Dominican Chimichurri Burger, Raspberry and Lemon Curd Sponge Cake


Fried Ripe Plantains, Black Beans with Yellow Rice, Jamaican Jerk Chicken, Coconut Sorbet with Lime


Arugula and Papaya Salad, Cuban Sandwiches, Jamaican Curried Potatoes, Moist Banana Cake


Jicama Salad with Grapefruit, Caribbean Rice, Cuban Ropa Vieja (stewed flank steak), Mango Lime Tiramisu


Garlicky Sautéed Spinach, Citrus Roasted Sweet Potatoes, Grilled Cilantro Lime Mahi-Mahi, Coconut Macaroons

Week of July 13 – 17 (AM)  9:30 am – 12:30 pm

Street 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 pm

Viva Mexico! – Chef: Brian Batsel


Mexican Chop Salad, Chile Con Carne, Jalapeno Cheddar Corn Bread, Cinnamon Shortbread Cookies


Mexican Street Corn Salad, Chipotle Black Beans, Tacos Al Pastor, Chile Chocolate Brownies


Roasted Mushroom Salsa, Homemade Tortilla Quesadillas, Salsa Fresca, Mexican Bread Pudding


Mexican Quinoa Salad, Roasted Salsa Verde, Grilled Lime Chicken Thighs, Caramel Flan with Fresh Berries


Home Fried Tortilla Crisps, Seven Layer Dip, Fish Tacos, Sopapilla Cheesecake Bars


Week of July 20 – 24 (AM) 9:30am – 12:30pm

Chef 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


Week of July 20 – 24 (PM)



Week of July 27 – 31(AM) 9:30am – 12:30pm

Explore 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)



Week of August 3 – 7 (AM)  9:30am – 12:30pm

Chef Jerry’s Fun Foods – Instructor: Jerry Sanders


Pull Apart Cheesy Bacon Bread, Sloppy Joes, Roasted Sweet Potato Fries with Malt Vinegar, Cast Iron Skillet Smores.  Make Pizza dough for Friday Camp.


Baked Artichoke Dip with Crostini, Italian Meatball Sandwiches, Marinara Sauce, Creamy Cucumber Salad, Chocolate Bread Pudding. Make Banana Pudding Pie


BBQ – Taquitos, Beef Ribs and Grilled Beef Sausage, Cowboy Pintos (Frijoles Charros), Banana Pudding Pie


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)


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 pm

A Journey into Mediterranean Cooking  Chef: Marilena Leavitt


Lemon & Garlic Braised Chicken; Roasted Rosemary “Smashed” Red Potatoes; Crispy Romaine and Cherry Tomato Salad; Florentine Orange Lace Cookies


Oven Baked Pasta Casserole with Braised Meat Sauce & Light Béchamel (pastitsio); Greek Bread Salad (panzanella); Feta Cheese Filo Triangles (tiropitakia); Almond Cloud Bites


Homemade Pasta with Marinara Sauce; Garlic Bread Rolls; Mixed Green’s Salad with Parmesan Cheese Tuiles; Strawberry Granita


Fresh Tomato & Basil Bruschetta; Chicken & Vegetable Ribbons “En Papillote”; Creamy Parmesan Polenta; Chocolate-Almond Biscotti


Focaccia with Fresh Herbs and Sea Salt; Ham, Cheese & Mushroom Frittata; Salade Niçoise; Fresh Berry & Cream Napoleon


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.


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 


Parmesan, Garlic and Thyme Bread Sticks; Feta Cheese and Yogurt Drop Biscuit Bites; Florentine Orange Lace Cookies; Mini Peach Scones with Marmalade Butter


Soft Pull-Apart Bread Rolls; Cheddar Cheese Straws; Almond Star Cookies; Congo Bars with Chocolate and Toasted Walnuts


Braided Milk Bread; Buttermilk Banana Bread Muffins; Spinach and Feta Cheese Filo Triangles (spanakopita); Gingersnap Cookies


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 pm

Family Favorites – Chef Monica Marshall


Watermelon Gazpacho; Quiche Lorraine in Puff Pastry; Garden Salad; Penny Pies


Cheese and Mushroom Omelets; Oven-Roasted Potatoes; Blueberry Coffee Cake with Streusel Topping; Fruit Kebabs


BBQ Beef Sliders; Coleslaw; Pasta Salad, Fresh Fruit Cobbler


Fresh Tomato Soup; Garlic and Parmesan Crostini; Monte Cristo Sandwich; Lemon Bars


Chicken Corn Chowder; Bread Basket: Baking Powder Biscuits and Puff Pastry Twists; Chocolate Cake with Dark Chocolate Icing and White Chocolate decoration.