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Cabrillo Youth Culinary Camps

We emphasize small class sizes so space is limited in each camp. Register Early!

Questions about classes or registration? Call (831) 479-6331. Interested in a scholarship? Click here for more information.

For a calendar of all Summer Youth Programs: Click here!


Creative Cooking (ages 11-15)

culinary girl

 

This camp is designed to give youth some of the skills they can utilize throughout their life. Class subject is cooking but the lessons are broader than that. Each day the students will learn a new element of part of professional cooking that can be applied at home.

Each class session starts with the projects demonstrated to the students. Then they’ll use the kitchen space to organize themselves and execute those same projects (under guidance of course). Students learn about organizational skills, timelines, and some of the science of cooking.  At the same time students will be enjoying learning about how to make some delicious foods including stock-based soups, risotto, pizza from scratch, and chicken parmesan.

Class runs for a full week and students will have lunch as part of each class day. Parents are encouraged to come for lunch on the final day of camp – prepared by who else – your children!

Campers are required to wear long pants, closed toe shoes,
an apron and a hat every day.

Jeremy MacVeigh studied culinary arts at Western Culinary Institute in Portland, OR and also has a B.S. in food science from UC Davis. Since 2003 Chef Jeremy has been teaching at private professional culinary programs before joining the culinary department at Cabrillo College in 2014. Jeremy has a broad range of culinary interests and enjoys delving into the how’s and why’s of cooking with his students.

AGES 11-13
Mon. - Fri., June 18 - 22

9:00 am – 2:00 pm
Room: 908 Click HERE for a map of campus
Register before May 31: $245
Register after May 31: $260
plus $45 materials fee
AGES 13-15
Mon. - Fri., June 25 - 29

9:00 am – 2:00 pm
Room: 908 Click HERE for a map of campus
Register before May 31: $245
Register after May 31: $260
plus $45 materials fee
register online register online
AGES 11-13
Mon. - Fri., July 9-13

9:00 am – 2:00 pm
Room: 908 Click HERE for a map of campus
Register before May 31: $245
Register after May 31: $260
plus $45 materials fee
AGES 11-13
Mon. - Fri., July 16-20 -
NEW SESSION!
9:00 am – 2:00 pm
Room: 908 Click HERE for a map of campus
Register before May 31: $245
Register after May 31: $260
plus $45 materials fee
register online register online

 

Cooking Around the World in Five Days (ages 11-15)

kidcooking

 

Explore the cuisine and delights of Morocco, Thailand, Persia, Peru, and India on this five-day culinary adventure around the world. Each day starts with the history and influence of region’s cooking and popular dishes. Aspiring chefs will learn about the important spice trade and how foods from around the world mix, and often create new cuisine. Students learn knife skills, increase their confidence with kitchen equipment, and cooking techniques. Two to three classic dishes will be made each day accompanied by traditional beverages (teas and juices) for a group lunch. Recipes are provided so student chefs may continue their culinary adventure. No passport required! 

Please wear long pants, closed toe shoes, an apron and a hat.

Sean Adams has a lifelong passion for food, community and local produce. He is currently the teen instructor at Teen Kitchen Project, inspiring the next generation of chefs and foodies.  


Mon - Fri., July 23 – 27
9:00 am – 1:00 pm

El Pajaro CDC Kitchen Collaboration in Watsonville, 412 East Riverside Dr. Click HERE for a map
Register before May 31: $245
Register after May 31: $260
Plus $35 materials fee paid at registration
 
register online  


Teen Chef: Farm to Table Healthy Cooking at the Food Lounge! (ages 12-17)

teen chef

 

Perfect for budding foodies, gardeners, and future chefs! 

Food affects every step of our life and the way we relate to our community. What we eat really does matter! Students learn where food is sourced, why it is important to support local farmers, how-to incorporate foods with the 6 Essential Nutrients into their diet, and the importance of sustainable farming.

Essential kitchen skills are covered with a focus on food safety practices, knife handling, food sourcing, and career paths in the food world. Students work with an abundance of fresh summer ingredients to make fresh pesto, proper vinaigrettes, seasonal fruit desserts, and transform plain vegetables into beautifully seasoned dishes.

Aleah True - see bio below

Ages 12-15
Mon - Fri., July 9 – 13
8:30 am – 12:30 pm

This special camp will be taught at the Food Lounge. 1001 Center Street, in downtown Santa Cruz
Register before May 31: $245
Register after May 31: $260
Plus $35 materials fee paid at registration
Ages 14-17
Mon - Fri., July 9 – 13

1:30 – 5:30 pm

This special camp will be taught at the Food Lounge. 1001 Center Street, in downtown Santa Cruz
Register before May 31: $245
Register after May 31: $260
Plus $35 materials fee paid at registration
register online register online


Teen Chef: Farm to Table Healthy Cooking (ages 11-15)

teen chef

Perfect for budding foodies, gardeners, and future chefs! 

Food affects every step of our life, the way we relate to our community, and what we eat really does matter! Students learn where food is sourced, why it is important to support local farmers, how-to incorporate foods with the 6 Essential Nutrients into their diet, and the importance of sustainable farming. Essential kitchen skills are covered with a focus on food safety practices, knife handling, food sourcing, and career paths in the food world. Students work with an abundance of fresh summer ingredients to make fresh pesto, proper vinaigrettes, seasonal fruit desserts, and transforming plain vegetables into beautifully seasoned dishes.

Aleah True is the Culinary Arts Teacher at Aptos Jr. High School. She is a former Cabrillo College Culinary Arts & Hospitality Management student who grew up on a local farm. She enjoys sharing the value of eating locally and seasonally.

Mon - Fri., July 16 – 20
9:00 am – 1:00 pm
El Pajaro CDC Kitchen Collaboration in Watsonville, 412 East Riverside Dr. Click HERE for a map
Register before May 31: $245
Register after May 31: $260
Plus $35 materials fee paid at registration
register online  

 

Doughlicious - Baking Camp (ages 12-15)

kids

 

 

Do you love to bake? Want to spend a week surrounded by sweet and savory  treats? Join Chef Anne in Cabrillo's Culinary Arts Kitchen and Bake Shop and immerse yourself in the wonderful world of baking!

Learn to make quick breads, yeast breads, pate choux, and flaky pastries. Each day we will focus on mastering a skill and learn to bake delicious goodies to take home to your friends and families.

Careers in the baking and pastry arts are also explored.

Please wear long pants, closed toe shoes, an apron and a hat.

Anne Baldzikowski - see bio below

Mon. - Fri., July 23-27
1:00 pm - 4:00pm
Room: 908 Click HERE for a map of campus
Register before May 31: $245
Register after May 31: $260
plus $35 materials fee
Mon. - Fri., July 30 - August 3
1:00 pm - 4:00pm
Room: 908 Click HERE for a map of campus
Register before May 31: $245
Register after May 31: $260
plus $35 materials fee
register online register online


Advanced Doughlicious - Baking Camp (ages 12-17)

doughlicious

 

Chef Anne designed this all-new camp just for kids who love to spend time baking and creating in the kitchen. Students do not have to have completed Doughlicious to enroll in this camp.

We start the week with baking and icing chocolate cakes and cupcakes.  Students learn how to use the pastry bag and specialty tips. Whole grain yeast rolls, croissants, and French Macaroons are also on the menu. Come join the fun while learning new skills and take home treats to share with your family and friends!

Please wear long pants, closed toe shoes, an apron and a hat.

 

Anne Baldzikowski is an award winning chef instructor at Cabrillo College. She has owned two bakeries: The Queen of Tarts and Let Them Eat Cake! and has cooked professionally in Santa Cruz and Santa Barbara. She is the author of “Easy Artisan, Simple Elegant Recipes for the Everyday Cook.”

Mon. – Fri., August 6-10
1:00 - 4:00 pm
Room: 908 Click HERE for a map of campus
Register before May 31: $245
Register after May 31: $260
plus $35 materials fee
Mon. – Fri., August 13-17
1:00 - 4:00 pm
Room: 908 Click HERE for a map of campus
Register before May 31: $245
Register after May 31: $260
plus $35 materials fee
register online register online



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