Students will learn all about doughs, including sourdough, laminated croissant doughs and breads from all around the world. Various techniques include different types of starters, loaves, boule, specialty shaped doughs and flatbreads.
This is a Level 2 Camp; all registrants must have taken at least one Level 1 Camp before taking a Level 2 Camp.
Camp Tuition:
$350 per Camp
Deposit $150/Remaining $200 Due by April 26
Camp Hours: Monday-Thursday, 8AM - 12PM; Friday 8AM - 1PM
Friday's A Taste of Camp: Welcome, family & friends of campers - join us at the Culinary Institute on Fridays from 12 - 1PM for samples of camper creations!
Drop-Off & Pick-Up: Campers can be dropped off in the morning between 7:30 - 8AM. Campers must be picked up within 30 minutes of dismissal.
Breakfast: Breakfast will be served daily starting at 7:30AM