Working with our contemporary French bistro theme, students will determine a restaurant “concept”, develop a menu, and create the recipes to serve our restaurant critics on the last day of camp. Students learn some solid culinary skills, tap into their creativity, and work together in a fast-paced environment. We’ll be eating of our “test” recipes each day, too. Interested applicants apply now!
- The camp is for students ages 10-15 years of age (no exceptions!)
- CU will provide beverages and lunch for our students while they work.
- The series is 3 half-days, Tuesday through Thursday, from 9:30 AM to 1:00 PM, February 21-23.