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Culinary Academy Ages 8-12

In this 5-day Culinary Academy, students will be introduced, hands-on, to all the aspects of the kitchen. They'll learn about kitchen equipment, safety, knife skills, and hygiene. Then the real fun begins as each camper will make their own foods like pizza, tacos, and the 5 mother sauces. We'll have a day of flavor dynamics where we focus on tasting and understanding the foundations of flavor. On the last day things will heat up with a secret ingredient competition!

  • Classes are five consecutive days (Mon-Fri). Each class is two hours (11am-1pm).
  • Classes are limited to 12 students with one Chef Instructor and two support staff.
  • Each student cooks individually at their own cook top/prep station. No groups. 
  • Every student will learn every aspect, not just bits and pieces. Hands-on learning.
  • Every day, campers will cook a full meal, and usually have leftovers to take home!

Monday - Kitchen Skills 101

Students begin their Culinary Camp adventure learning about kitchen equipment, kitchen safety, hygiene, and culinary terminology.  Chef will lead campers through making pizza dough. Then, each student will make their own pan-grilled pizzas, one savory and one sweet.  As a bonus students will learn different ways to tie dough so they can make their own pizza knots at home!

Tuesday - Knife Skills 101

Look sharp and be safe! Campers will learn how to safely use a knife to chop, dice, and julienne.  Today's menu features tacos with all the accompaniments.  Students will use their knife skills to prep all the ingredients themselves.  Chef will talk about the many herbs and spices used in Latin cooking.  Then its time to put together the tacos and top with the self-made salsa. Campers will cut up mangos for a sweet treat.

Wednesday - 5 Mother Sauces

The 5 Mother Sauces are the backbone of any good chef, essential to making all your favorite meals. Here campers will learn the foundations of really good cooking and are taught to explore their creative side.  Stock, roux, bechamel, veloute, espagnole, tomate, hollandaise, oh my! Each camper makes their own alfredo sauce to be enjoyed with pasta.  Balanced with a salad and self-made vinaigrette with fruit on the side.

Thursday - Flavor Dynamics

Salty, Sweet, Bitter, Sour, and Umami.  We all know what they taste like, but do we know how to balance and combine them into amazing dishes every time? Probably not. That's what this class is about. Students will train their palates to taste each of these individually, and how they interact when used with each other and on meats and vegetables.  We'll also cover how to use different sources of salt, acids, fats, herbs, and spices that come from many cultures around the world.  The canvas will be noodles, and we're going to paint them with flavor!

Friday - Secret Ingredient Competition

At The Learning Kitchen Kids Camp everyone is a winner, but one pair will be crowned Kings of the Kitchen! Everything they’ve been practicing this week leads up to this battle. Students will be given 3 secret ingredients to be used in their dish.  Chefs will judge based on taste, technique, creativity, and presentation.  Doing your homework and having a game plan is highly encouraged! Chefs will offer guidance and answer questions to help you make your best effort! The team who makes the best dish will be awarded a prize!

Skills Learned:

  •   Kitchen safety
  •   Kitchen equipment
  •   Knife skills/safety
  •   Stove/Oven use
  •   Nutrition
  •   Flavor Dynamics
  •   Mise en Place
  •   Temp. Control
  •   Recipe reading
  •   Measuring
  •  Mixing/whisking
  •  Herb & Spice identification
  •  Time Management
  •  Creativity
  •  Pan-frying/Sauté
  •  Searing
  •  Sauce making
  •  Emulsifying
  •  Vinaigrettes

Comfortable clothes, closed-toe shoes, and long hair pulled back is recommended.

Parents/guardians may stay for the duration of the class, but are encouraged to sit back, relax, and let the campers work independently.

7-Day Cancellation Policy.

Price is for 1 Student.

Chef Instructor: Gerrie Bielefeld

Chef Gerrie has over 35 years of experience as a culinary instructor, executive chef, hospitality expert, and culinary consultant and is a proud graduate of The Culinary Institute of America in Hyde Park, New York and holds a Bachelor’s of Science degree in Hotel and Restaurant Management from The Conrad Hilton College of The University of Houston, Texas. She was also the Senior Culinary Instructor for The International Culinary School at The Art Institute in Cincinnati. Chef Gerrie is a culinary expert, “seasoned” teacher, and hilarious kitchen adventurer. She has hilarious stories that you'll have to hear to believe...nothing's off the table when you're with her! Leave your inhibitions behind and let Chef Gerrie be your guide to combining food, flavor, and fun. You may just like it (and her) too much!

Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.


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Included Materials



This class cannot be purchased online. Please contact the store for more information.