From Garden to Kitchen Cooking Camp
Mmmm summer fruits and veggies! We’ll spend time both in the garden and the kitchen learning the basics of both while filling our bellies with fresh organic, seasonal, locally grown foods. We’ll make and enjoy a light lunch each day while learning kitchen essentials we will utilize for our final meal we serve the parents on Friday! Children will have gained knowledge in the garden as well as the kitchen. A $30 supply fee to be paid to the instructor on the first day. Please print the Program Information Sheet and fill out the Emergency Contact Form. Forms are also available at the CARD Office. Instructor: Sherri Scott. Dorothy F. Johnson Center.
|755||M-F||6/12-6/16||8:30 AM-12:00 PM||8-10||$140|
|756||M-F||6/19-6/23||8:30 AM-12:00 PM||5-7||$140|
|757||M-F||7/10-7/14||8:30 AM-12:00 PM||8-10||$140|
|758||M-F||7/17-7/21||8:30 AM-12:00 PM||5-7||$140|
The kitchen is full of wonder! When we follow a recipe, we take for granted what the role the ingredients play. In this camp, we will breakdown some recipes, tweak and explore what makes them work! Participants must come with some kitchen skills (measuring and knife skills in particular that will be a part of the From Garden to Kitchen Cooking Class earlier this summer) because we’re going to take it to the next level. We will make some ferments, have some baking trials, create our own salad dressing recipes, and experience the 5 tastes (sweet, salty, bitter, sour and umami). Campers will have the best experience if they have a curious palate, as we are going to taste our way through camp! Campers will come away with a better understanding of some of the whats and whys in the kitchen while having fun experimenting scientist-style. A $30 supply fee to be paid to the instructor on the first day. Please print the Program Information Sheet and fill out the Emergency Contact Form. Forms are also available at the CARD Office. Instructor: Sherri Scott. CARD Community Center Kitchen.
Get Cookin’ is a week-long hands-on interactive cooking camp for kids developed by the Center for Healthy Communities. This camp features daily cooking, fun physical activities including water play and an exciting “Chopped Challenge.” During the camp, the kids become the chefs and learn various cooking techniques, knife safety and how to prepare a wide variety of healthy recipes through hands-on cooking. The kids will be cooking recipes such as enchilada lasagna, tabbouleh, vegetable stir fry, banana crumble, and many more. The culmination of the summer camp is the Kids Chopped Challenge. The challenge is to use a mystery basket of ingredients and turn it into a dish that is judged on its creativity, presentation and taste. A panel of 3-4 judges will watch the competition, taste the food and will award a winning team. Please print the Program Information Sheet and fill out the Emergency Contact Form. Forms are also available at the CARD Office. Instructors: Staff for Center for Healthy Communities and CSUC student interns. CARD Community Center, Kitchen.