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Camps

National Flavors and Tastes A.M.

Instructor: Chef John Bauhs

 

Monday: Beef Stew | Skillet Cornbread | Red Beans and Rice | Snickerdoodle Cookies

 

Tuesday: Crunchy CHicken | Garlic Mashed Potatoes | Vegetable Kabobs | Orange Smoothies and Cupcakes

 

Wednesday: Meatballs with Spaghetti | Cheddar Cheese Straws | Vanilla Pound Cake with Strawberries

 

Thursday: Fruit and Yogurt Granola Cups | Crispy Puff Pastry Appetizers | Chicken Kabobs | Peach Pie Appetizers | Chicken Kabobs | Peach Pie and Vanilla Crunch Ice Cream

 

Friday: Chicken Pot Pie | Green Bean Casserole | French Apple Pie with Cinnamon Ice Cream | Bread Sticks 

 

8-12 years

5 lessons @ 3 hrs, $390/$325 MCC district residents.
1343.119       M-F, 7/29-8/2          9:30 a.m.-12:30 p.m.


 

Notes & Rules:

  • All Culinary Art Camps are participation-based.
  • Participants must be 8 years old by the start date of camp.
  • Tenants of food safety and sanitation are discussed, practiced and followed.
  • Menus are subject to change without notification.
  • All food and materials are included in the cost.
  • Participants must be able to work independently and as a member of a team.
  • Participants must be able to stand for long periods of time.
  • Participants must be able to focus on tasks to completion.

Dress Code:

  • Campers should wear short-sleeved shirts.
  • No flip-flops or sandals are permitted; campers must wear close-toe shoes.
  • Long hair must be pulled back or placed in a ponytail.
  • Wearing jewelry is not permitted.
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