Baking Camp - Level 2 - Week 3: Artisan Breads & Doughs
Comm Ed - Chef Camp 2025 | Registration opens 12/7/2024 9:00 AM
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: $325 per Camp as part of the Early Bird Special! Cost will go up after the first 100 signups.
Deposit $175 / Remaining $150 Due by April 25
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
- What to Bring:
Water bottle – Campers should bring a reusable water bottle, daily.
Dress Code and Hygiene:
Shirts – No spaghetti straps or shirts that show the midriff.
Pants – Pants or capris or a long skirt (below the knees); shorts are not preferred for safety reasons.
Shoes – Please wear shoes that have tread, preferably non-skid. Open-toed, slip-ons and sandals are not allowed for safety reasons. No crocs, please!
Hair – Must be tied back and secured, buns and braids preferred.
Eyelashes – No fake eyelashes.
Nails – Should be trimmed and clean. Fingernail polish is not allowed.
Jewelry – No rings, bracelets, watches, or large earrings. Necklaces should be tucked inside the shirt.