Kids

In our Catering Camp, students compose an extensive summer party menu (within a budget, of course!), develop a plan of action, and prepare the recipes (many of them do-ahead) with seasonal ingredients. On the final day, we invite the parents to attend our catered event to partake of our student’s hard work. Students learn some solid culinary skills, tap into their creativity, and work together in a fast-paced environment. We’ll be eating our “test” recipes each day, too. Interested applicants apply now!

  • The camp is for students ages 10-15 years of age.
  • CU will provide beverages and lunch for our students each day.
  • The series is 5 half-days, Monday-Friday, July 6-10,   9:30 AM – 1:00 PM. 
Type: Hands On
Date: Mon   Jul 6  
Time: 9:30 am - 1:00 pm
Ages: 10-15
Price: $395

* Class Full *

Kids

Steaks and chops, cooked to order. Fabulous burgers and seafood. Potatoes, baked and French-fried. Sensational sides and delicious desserts. Who doesn’t like a classic American steakhouse menu? Working with this theme, students will spend the first four days of camp honing their skills and learning techniques of modern American cuisine. Students learn some solid culinary skills, tap into their creativity, and work together as a team in a fast-paced environment. They will then develop a unique menu and create the recipes to serve our panel of restaurant critics on the last day of camp. Waiter – we’ll have our steak medium-rare!

  • The camp is for students ages 10-15 years of age.
  • CU will provide beverages and lunch for our students each day.
  • The series is 5 half-days, Monday-Friday, July 13-17 , from 9:30 AM to 1:00 PM each day.
Type: Hands On
Date: Mon   Jul 13  
Time: 9:30 am - 1:00 pm
Ages: 10-15
Price: $395

* Class Full *

Series

The goal of this four-night beginner series is about building your skills and confidence as well as training your taste buds. At the completion of the Beginner series, you will be ready to put together simple meals for yourself and family.

Students will learn the basics of knife skills, simple soups and stocks, and sauces; easy vegetable preparations; how to cook eggs; and the methods for cooking familiar cuts of beef, pork, chicken, and fish. We will cover building a pantry of ingredients and selecting a small battery of equipment, as well as tips for menu planning, nesting tasks, shopping the grocery store, and sources for ingredients.

Who should take it? Individuals who can cook as long as they have a recipe in front of them, or for those who have been cooking for years but have never had formal training and lack confidence about what they’re doing in the kitchen.

Week 1: (July 14) Basic Knifes Skills; Simple Stocks and Soups; Easy Vegetable Prep
Week 2: (July 21) Moist Heat Cooking Methods; Simple Sauces; Equipment for Moist Heat
Week 3: (July 28) Dry Heat Cooking Methods; Simple Sauces; Equipment for Dry Heat
Week 4: (August 4) Pasta, Rice, and Grains; Modern Casseroles; Pantry Extras

Classes are held on consecutive Thursdays this spring. Students receive a certificate of completion at the end of the session.

A light snack prepared by our staff and non-alcoholic beverages provided – so you can survive!

Date: Tue   Jul 14  
Time: 6:30 pm - 9:30 pm
Ages: 18+
Price: $300
(Seats Available)
Date: Wed   Jul 15  
Time: 6:00 pm - 9:00 pm
Ages: Adults
Price: $0

* Class Full *

Workshops

Learn water-bath canning in this class and get ready to “put up” some jars. From preparing the ingredients to sterilizing jars to using hot water to can – we’ll cover it all, as well as the role of ingredients like salt and vinegar in the canning process.

We’ll be using produce from our CSA, so the harvest will ultimately determine the final products. But each student will take home two jars of goodies for later enjoyment – plus the knowledge to do it on their own.

 

Type: Hands On
Date: Thu   Jul 16  
Time: 6:30 pm - 8:30 pm
Ages: Adults
Price: $40

* Class Full *

Kids

If you’ve ever been to Boston’s North End, you’ve probably visited Mike’s Pastry or The Modern for a cannoli or biscotti. This year, students will recreate the Italian-American bakery experience by spending four days learning the ropes: tortas, cannoli, biscotti, cudduruni siciliano, pastries,  - ah, Marone, I can’t go on! Students learn some solid culinary skills, explore the science behind baking, tap into their creativity, and work together in a fast-paced environment. On the final day of camp, students will open their bakery to “the public”. – meaning family and friends.

  • The camp is for students ages 10-15 years of age.
  • CU will provide beverages and lunch for our students each day.
  • Series is 5 half-days, Monday through Friday, July 20-24, from 9:30 AM to 1:00 PM

 

Type: Hands On
Date: Mon   Jul 20  
Time: 9:30 am - 1:00 pm
Ages: 10-15
Price: $395

* Class Full *

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