Summer Camp 2015 – Registration and Important Information
Steps to register for Culinaria Cooking School’s 2015 Summer Camp:
1. Read the important information below in it’s entirety (or download it here for your reference: 2015-Summer-Camp-Registration-Information.pdf).
2. Choose the week(s) that you are interested in registering for: Weeks/Menus available here.
3. Print and complete the application form ( 2015-Summer-Camp-Application.pdf) and fax, mail, or drop it off in person along with your payment of $380 per week. Online registration is not available for summer camp.
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Important Camp Information:
Registration
Completed camp registration forms can be faxed, mailed, or dropped off in person. Applications will be date and time-stamped, and processed in the order they are received. Each child in a family requires his or her own application form.
Fax and in-person camp registration begins the week of February 9, 2015.
Registration is on a first-come, first-served basis, and payment must be made in full in order to reserve a seat. If your first choice is filled, you will be placed on a waiting list. However, a place on the waiting list does not guarantee placement in a camp session. Camp payments are processed upon confirmed placement.
The maximum number of students in any camp is twenty (20). There are no exceptions. Late applications will only be accepted on a case-by-case basis, if space is available, and may be turned away if the camp is full and/or there are not enough ingredients to accommodate additional campers.
Age Requirements
Children ages 9-12* are eligible for Kids’ Camp.
*IN ORDER TO ENSURE THE SAFEY OF EVERYONE IN OUR KITCHENS, ALL CAMPERS MUST BE AT LEAST NINE (9) YEARS OLD TO QUALIFY FOR ENROLLMENT IN KIDS’ CAMP. SORRY, THERE ARE NO EXCEPTIONS TO THIS POLICY.
Teens ages 13-17 are eligible for Teen Camp. Requests to put a younger student in a Teen Camp will be evaluated on a case-by-case basis and cannot be guaranteed.
All campers must meet age requirements by the first day of their scheduled camp session.
Confirmation
A confirmation letter and camp policy document will be sent beginning the week of April 20, 2015. Please be sure to review camp policies with your child. The school may communicate other periodic updates about camp via e-mail, so be sure to advise Culinaria Cooking School of any e-mail address changes.
Pricing
Each camp session (Kids and Teens) costs $380.00 per child, per week. Each camper receives a recipe packet, certificate, and souvenir t-shirt for the week he/she attends. Culinaria Cooking School will no longer be accepting School Gift Certificates or School Credits as a form of payment for camp.
Camp Schedule
The following camp sessions will be available in 2015:
|
Week of |
Time |
Camp Session |
|
June 22-26, 2015 |
10:00 am – 1:00 pm |
Kids Camp: Young Bakers in the Kitchen! |
|
July 6-10, 2015 |
9:30 am – 12:30 pm |
Kids Camp: Kids Explore the Mediterranean |
|
July 6-10, 2015 |
2:00 pm – 5:00 pm |
Teen Camp: Teens Explore the Mediterranean |
|
July 13-17, 2015 |
10:00 am – 1:00 pm |
Teen Camp: Teens Cook Summer Favorites |
|
July 20-24, 2015 |
10:00 am – 1:00 pm |
Kids Camp: Kids Cook Summer Favorites |
|
August 3-7, 2015 |
10:00 am – 1:00 pm |
Teen Camp: Teens Cookouts and Picnics |
|
August 10-14, 2015 |
10:00 am – 1:00 pm |
Kids Camp: Kids Cookout and Picnics |
Menus
Menus for each camp day appear in the current Culinaria Cooking School class schedule. You can also visit our website for a list of menus. Menus are subject to change based on ingredient availability and level of cooking proficiency demonstrated by campers.
Cancellation/Refund Policy
To cancel a summer camp registration, you must call the office during normal business hours (9:30 am – 5:30 pm Monday-Friday). The school will not accept cancellations by voicemail or e-mail, no exceptions. The following cancellation/refund policy applies:
|
Date of Cancellation |
Refund Amount |
| Prior to April 1, 2015 | 100% Refund |
| Between April 1, 2015 and May 1, 2015 | 50% Refund |
| Between May 1, 2015 and June 1, 2015 | 25% Refund |
| After June 1, 2015 | 0% Refund |
Absence(s) from camp will not result in a refund of fees.
Cancellation of Session by Culinaria Cooking School
Culinaria reserves the right to cancel a camp session due to low attendance. The minimum number of students needed to proceed with a camp session is ten (10). If less than 10 students are enrolled by 2 weeks prior to the session, you will be notified of the cancellation and offered a full refund. All attempts will be made to switch the student to another session, if possible.
Administrative Fees
After June 5, 2015, a $25.00 Administration Fee will be charged for any changes to camp registration (e.g., switching weeks of camp, replacing one camper with another, etc.)
Cooking Constraints
Culinaria Cooking School does not use peanut oil for camps; however, we do not offer a nut-free environment. Individual student recipes can be modified to leave out allergens, but parents and students must monitor their own exposure to these ingredients, as they may be used elsewhere in the kitchen.
At this time, Culinaria Cooking School does not offer a vegetarian camp option, however, vegetarians are welcome to participate in camps. Where possible, meatless options will be offered.
Summer camp at Culinaria Cooking School is a drug-free and alcohol-free environment. Wine may be used in cooking to enhance flavors, and its use will be under direct supervision and monitoring of the Chef/Instructor(s).
Camper’s Code of Conduct
Culinaria Cooking School’s summer camp program is designed to provide a structured and fun learning environment for children and teens. For the benefit of everyone, Culinaria Cooking School staff expects each camper to behave appropriately and safely.
Unsafe use of equipment will result in a verbal explanation of why the behavior is unacceptable. If there are repeated incidents of unsafe behavior, parents will be notified, and may be asked to pick a camper up early. Culinaria Cooking School reserves the right to excuse a child from camp if he or she persists in unsafe behavior, with no refund.
Culinaria Cooking School is a teasing-free and bully-free zone. Mistakes can occur when learning to cook, and the staff at the school relishes these teachable moments to enhance all campers’ knowledge and proficiency in the kitchen environment.
Dress Code
Culinaria will provide aprons for the campers to use each day, however, personal aprons can also be used. Campers should dress comfortably and safely for camp. The following summer wear is prohibited in the kitchen:
Open toe shoes, sandals or flip flops;
Tank tops or shirts with loose sleeves or drawstrings;
Dangling bracelets, long earrings or other dangling jewelry.
Short pants should be mid-thigh or longer, and shirts should cover the torso completely. Long hair should be secured behind the ears.
Any camper not complying with the dress code will be prohibited from participating in the day’s camp session and the parent/guardian will be called and asked to pick up the camper.
About Our Instructors
Brian Batsel is a certified elementary school teacher with a Master’s degree in Education, and is currently an elementary school teacher in Fairfax, VA. He is a graduate of the professional program at L’Academie de Cuisine in Bethesda, MD and has worked in the restaurant industry as a line cook, Sous-Chef, and Executive Chef for over 9 years. Brian is ServSafe certified in the DC Metro area.
Marilena Leavitt has been an instructor at Culinaria Cooking School for four years. She brings 18 years of cooking experience in Italy, England, and the United States to the summer camp program. Her passion for cooking seasonal, fresh and healthy food was nurtured growing up in Greece and was put to practice while raising three adventurous young eaters. She attended cooking school in Rome, Italy, and upon her return to the U.S. she continued her studies at L’Academie de Cuisine in Bethesda, MD. Marilena is a member of the American Personal and Private Chef Association (APPCA) and is ServSafe certified in the DC Metro area.
Christine Wisnewski is an avid home cook, self-taught Chef, and an accomplished trainer and facilitator. Her primary area of interest is developing healthful, satisfying meals that bring families together. She has an M.S. in Environmental Science from Johns Hopkins University, and is particularly interested in issues of sustainability, local sourcing of ingredients, and in making sense of the vast amounts of information on the relationship between food and health. Christine is ServSafe certified in the DC Metro area.
