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Level 2 Culinary Academy Ages 11-16


COVID-19 Cancellation Policy - We understand that things are a bit unstable right now. We want to assure you that, should the outbreak not be contained in time, you will be fully refunded for the cost of the camp. Of course, we all hope that doesn't happen, but if it does, you can rest assured we will do right by our customers.

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, except on the final day when students team up for battle in the cooking competition!

  • Classes are five consecutive days (Mon-Fri). Each class is two hours.
  • 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 – 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 Spice Beef and Cheese Ravioli, Sun-Dried Tomato Ricotta Ravioli, Classic Tomato 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: Salad w/ Vinaigrette, Herb & Mushroom Stuffed Chicken Breast w/ White Wine Cream Sauce, and Bistro Potatoes.

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 will team up with one other camper and take everything they’ve learned throughout the week and put it on display for their chefs, friends, and family. It’s a fun and friendly competition, and everyone at The Learning Kitchen is a winner, but our judges will have the tough task of choosing the team that they think has showed shown us that they’ve really learned something! The pantry will be stocked and the stage will be set, then 3 secret ingredients will be revealed and the young chefs will do what they can to wow the judges. 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 team 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: TBD


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

Price is per student

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Included Materials


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