Youth Baking Camp - Level 2 - Session 5: Artisan Breads and Doughs
Comm Ed - Chef Camp 2024 | This program is completed
Campers will learn all about dough, 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.
Camp Tuition
$325 per Camp
Deposit $150/Remaining $175 Due by April 28
Camp Hours - Monday-Thursday: 8 a.m. - 12 p.m.; Friday: 8 a.m. - 1 p.m.
Friday's Meet and Eat - We are excited to welcome family and friends back into the culinary institute on Fridays for light snacks and treats to see and taste camper creations.
Drop-Off and Pick-Up - Campers can be dropped off in the morning between 7:30 - 8 a.m. Campers must be picked up within 30 minutes of dismissal.
Breakfast - Breakfast will be served daily starting at 7:30 a.m.
- What to Bring:
Water bottle – Campers should bring a reusable water bottle, daily.
Face masks are optional.
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.
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.