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Level 2 Culinary Academy Ages 11-16

This Level 2 Culinary Academy is a 5-day camp for students who already have some kitchen confidence and want to up their game. We will focus on techniques and skills that students can use in all of their cooking, not just when making these recipes. Each day has a new menu and new techniques to learn. Students will do everything from start to finish. Our classes are made to be very hands-on, without group cooking. On the final day, the Secret Ingredient Competition challenges students' skills, knowledge, and creativity.

  • Classes are five consecutive days (Mon-Fri). Each class is two hours.
  • Classes are limited to 7 students
  • Each student cooks individually at their own cooktop/prep station. No groups. 
  • 6 feet between cook stations and dining seats.
  • 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 – Breakfast for Dinner
If you make breakfast for dinner, is it still the most important meal of the day? We may never know. What we do know is that by the end of this class students will be able to poach an egg to perfection, make a creamy deluxe hollandaise sauce, use baking powder/soda to make fluffy pancakes, and make fresh whipped cream. These are skills every chef must learn on their way to becoming a master. Menu: Prosciutto & Asparagus Eggs Benedict w/ Hollandaise, Lemon Ricotta Pancakes.

Tuesday – Homemade Ravioli Two Ways
Making fresh pasta is already a skill that not many people have tried, but we’re not going to stop with just that. That fresh pasta will be turned in to two types of ravioli, with two different fillings, and two different sauces. It’s important to learn how different flavors can work with each other, or not, and to learn that some combos will be better than others. Menu: Italian Sausage and Cheese Ravioli, Sun-Dried Tomato Ricotta Ravioli, Classic Tomato Sauce, Mushroom Cream Sauce

Wednesday – French Technique
The French are considered the pioneers of modern cooking techniques. Around the world, chefs use methods the French developed and we even use their language for many things in the kitchen. In this class, students will learn how to properly sear and cook a piece of meat so that it stays juicy and how to build a fond that becomes a beautiful pan sauce. Delicious! Menu: Herb & Mushroom Stuffed Chicken Breast w/ White Wine Cream Sauce, and Bistro Potatoes, Chocolate Mousse

Thursday – Sunday Roast
The Sunday Roast is a tradition which that isn’t very common anymore, but we hope it has a revival, because it’s like having Thanksgiving every week! This class is packed with knowledge. Students will learn to stuff, tie, roast, and carve a whole Cornish hen (basically just a mini chicken),  glaze veggies, make perfect fluffy mashed potatoes with a potato ricer, and how to use a roux and some seasoning to make a rich and flavorful gravy to pour over their meat and potatoes. Menu: Whole Roasted Cornish Hen, Glazed Carrots, Buttermilk Mashed Potatoes, and delicious Gravy.

Friday - Secret Ingredient Competition
The whole week leads up to this. Students take everything they’ve learned throughout the week and put it on display.  It’s a fun and friendly competition, and everyone at The Learning Kitchen is a winner, but our judge will have the tough task of choosing the cook that best demonstrates what they've learned! The pantry will be stocked and the stage will be set, then 3 secret ingredients will be revealed so the young chefs can wow the judge. Chef will offer guidance and answer any questions to help students make their best effort. The judge will be paying attention to taste, technique, creativity, and presentation. In the end, the top chef 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

Chef Instructor: 

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.

A minimum 14-day notice via phone or in-person is required for class cancellations. If you are unable to attend a class, you are encouraged to send someone in your place. We cannot make exceptions.

Got questions? Call, email, or check our FAQ page.

Classes are two hours, but duration is approximate and may vary by 10-15 minutes, it is best to plan accordingly.

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This camp is for ages 11-16.  Price is per student.


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Included Materials



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