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Camps

National Flavors and Tastes P.M.

Instructor: Chef John Bauhs

 

Monday: Sausage Patties and Honey Mustard | Vegatable Soup | Potato Salad | Chocolate Chip Cookies 

 

Tuesday: Sloppy Joe Sandwhiches| Twice-baked Cheesy Potatoes | Candied Nuts | Ice Cream Sandwhiches 

 

Wednesday: Chicken Enchiladas | Roasted Veggies | Chicken and Rice Soup | Salted Caramels

 

Thursday: Buffalo Wings | Focaccia | Fresh Cantaloupe with Lime-Yogurt Dressing | Sugar Cookies

 

Friday: Chicken Nuggets with Five Sauces | piles of French Fries | Decoarated Cupcakes 

 

8-12 years

5 lessons @ 3 hrs, $390/$325 MCC district residents.
1344.119       M-F, 7/29-8/2          1:30-4:30 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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