San Francisco, California
London, United Kingdom
Hello Foodie Families!
It's that time again... Junior Chef Summer Camp is BACK!! We are so excited to invite your Chef-in-the-making to JOIN US for an exciting week of cooking, baking, creating and eating. Our Chef Instructors have designed a delicious curriculum - this summer your Junior Chefs will practice cool cooking techniques, try out tasty dishes from cuisines around the world and be equipped with skills to re-create recipes back at home!
Here's a sampling:
Tex-Mex - black bean + corn salsa, homemade enchiladas
French - Croque Monsieur, Frites au Four, Tarte aux Fruits
Thai - Chicken Satay, Pad Thai (sans the peanuts), Thai Fresh Roll
Caribbean - Sweet Fried Plantains, Johnnycakes, Jamaican Jerk Chicken
Fresh Fare - Summer Garden Pizza, Pasta Primavera, Granola+Yogurt Parfait
On the Sweet Side - Melon-Berry Icees, Muddie Buddies, Dessert "Sushi"
About Pinnacle Culinary Arts 2016 Junior Chef Summer Camp
Dates | July 11th-15th, 2016
Time | 9:00a - 3:00p
Where | King's Park International Church (1305 Odyssey Drive Durham, NC 27713)
Who | Juniors 7-11 & Seniors 12-16
Cost | $340 (A family will receive a 20% discount for 3 or more confirmed registrations for this summer - reimbursed on the 1st day of camp)
Schedule | check-in, food theory, instruction, supervised cooking, eat, clean-up, culinary games/trivia, break, instruction, supervised cooking, snack, culinary games/trivia, pick-up
- Each day students work in small groups to prepare the day’s menu. After food preparation, children sit down together to eat the foods they have created. (Due to the Durham County Health Department, food is not permitted to leave the PCAI.)
- Menus printed in camp schedule are subject to change without notice.
- Classes are co-ed and limited. Staff for each camp includes a chef/instructor and up to 3 culinary counselors.
- Applications and full Camp policies handbook will be emailed to parents within one (1) month of camp. Applications and policy signature page need to be completed, signed and submitted on the 1st day of Camp.
- DRESS CODE: Students should be dressed both comfortably and safely with closed toe shoes (sneakers, clogs, crocks, etc.). See Below...
Because the kitchen can be a dangerous place, PCAI prefers not to allow campers to wear the following items:
- Open toe shoes such as sandals or flip flops
- Tank tops with drawstrings or shirts with loose sleeves
- Rings, bracelets, watches, long earrings and necklaces/chains
- ALLERGIES: Pinnacle Culinary Arts Institute does not use peanut oil in our summer camps; however we cannot guarantee a nut-free environment. If you child has an allergy, please describe it in detail with your registration. Severe allergies will be handled on a case by case basis. Please review the menus with your child as the PCAI cannot make day-of substitutions.
- PICK UP & DROP OFF: Children must be picked up promptly after camp. Counselors remain with the students only 30 minutes after each session. Likewise, students should be dropped off no earlier than 30 minutes prior to their camp start time.
- CANCELLATION POLICY: Requests for cancellation must be submitted in writing to email@example.com no later than July 5th, 2016. No refunds will be provided after that time.
Do I have to bring my printed ticket to the event?
It is not required that you bring your printed ticket to Camp; however be sure that the attendees name is on the registration.
When & Where
Pinnacle Culinary Arts Institute
Associate Director of Special Programs