This week’s camp will teach children how to bake bread, muffins and cookies.  We will introduce the children to baking bread the old fashioned way – kneading with your hands and baking in the oven.

This week’s camp will teach children how to cook eggs and omelets, make (healthy) fruit smoothies, introduce them to different fruits and the making of fruit platters and a watermelon basket, pancakes, French toast, egg sandwiches, granola crunch surprise, homemade muffins and much more.

This week’s camp will teach children how to make and eat healthy snacks. During the week the children will learn how to cook super nachos, pizza snack cups, fresh fruit platter with dip, fresh vegetable platters with dip, ants on a log, granola crunch, trail mix, frozen popsicles, plus other surprise foods!
Included in this week will be an introduction to the food pyramid and an understanding about how the pyramid works and what foods to eat within each food group.

This week’s camp will delve into making a complete dinner meal.  We will teach the children how to plan and cook dinner.  Meal preparations will include chicken, beef, pork, salad, home made salad dressings, fish (yes, your children will eat fish!) and much more.
Included with this class will be instruction on setting a table, proper table manners and etiquette, serving, and napkin folding.

This week’s camp will be for children who have previously attended at least one previous week’s camp and who has a real interest in cooking. (Attendance of this week’s camp will be by the discretion of the owners.) Chef Folker will work with the children on their cutting and cooking skills. He will show them advanced cooking techniques.

On Friday the parents are invited to come in and enjoy a meal cooked and served by the students.

This week’s camp will teach children how to make cakes, pies, pastry cream, pound cake, Chiffon pies, cake frosting, pudding, crème caramel, bread pudding, meringues, streusel toppings, pecan pie and more.

This week’s camp will focus on making home made soups (clam chowder, tomato, broccoli and cheese, etc) and different types of salad (Caesar, Tossed, Fruit, etc.) including pasta, rice, couscous, bulghar, and other starch salads as tabouleh, also we will cover dips such as hummus, babaganush, smoked fish, bean, and vegetable

Danish and desserts will be our focus, including pie dough, Danish dough, (roll in procedure), Danish fillings such as cream cheese, hazelnut, almond. Also we will cover croissant dough, muffins, éclairs, cream puffs, mousse, parfaits, and puff pastry dough.

This week’s camp will be for children who have previously attended at least one previous week’s camp and who has a real interest in cooking. (Attendance of this week’s camp will be by the discretion of the owners.) Chef Folker will work with the children on their cutting and cooking skills. He will show them advanced cooking techniques. On Friday the parents are invited to come in and enjoy a meal cooked and served by the students.