Level 2 Culinary Academy Ages 8-13
- Classes are five consecutive days (Mon-Fri).
- Each class is two hours.
- Each student cooks individually at their own cooktop/prep station. No group cooking here.
- Every student will learn every aspect, not just bits and pieces. Hands-on learning.
- Each day, campers will cook a full meal, and usually have leftovers to take home!
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 ravioli. 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: Herbed Ricotta and Sausage Ravioli with Classic Tomato Sauce.
Tuesday – 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, and use baking powder/soda to make fluffy pancakes. These are skills every chef must learn on their way to becoming a master. Menu: Eggs Benedict with Hollandaise, Lemon Ricotta Pancakes.
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: Seared Chicken Breast with White Wine and Mushroom Butter Sauce, Bistro Potatoes, Chocolate Mousse.
Thursday – Chicken Parmesan and Strawberry Shortcake
What's better than Chicken Parm? Not much. In this class you will make a tomato sauce from scratch as well as a breaded and pan-fried chicken breast each crisped to a perfect golden brown. Then you'll assemble your Chicken Parmesan by layering the buttery noodles, crispy chicken, melty mozzarella, salty umami Parmigiana Reggiano. The meal isn't over though, because you'll also make a fresh buttery shortcake and macerated strawberries. Add homemade whipped cream and enjoy! Menu: Chicken Parmesan, Strawberry Shortcake with Whipped Cream.
Friday - Secret Ingredient Competition
The whole week leads up to this. Working in teams of two, students will 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 judges will have the tough task of choosing the young chefs who scores the highest based on taste, technique, creativity and presentation!
The highest scoring chefs will be awarded a prize!
Skills Learned:
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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.
This camp is for ages 8-13.
(younger than 8 may not reach cooktop!)
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