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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 Camps (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, chicken parmesan, and so much more!

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.

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.

AGES 11-13
Mon. - Fri., June 17 - 21
1:00 – 5:00 pm
Room: 908 - Click HERE for a list of campus maps.
Register before May 30: $245
Register after May 30: $260
plus $50 materials fee at registration
AGES 13-15
Mon. - Fri., June 24 - 28

9:00 am – 1:00 pm
Room: 908 - Click HERE for a list of campus maps.
Register before May 30: $245
Register after May 30: $260
plus $50 materials fee at registration
register online register online
AGES 13-15
Mon. - Fri., July 8-12
1:00 – 5:00 pm
Room: 908 - Click HERE for a list of campus maps.
Register before May 30: $245
Register after May 30: $260
plus $50 materials fee at registration
AGES 11-13
Mon. - Fri., August 5-9
9:00 am – 1:00 pm
Room: 908 - Click HERE for a list of campus maps.
Register before May 30: $245
Register after May 30: $260
plus $50 materials fee at registration
register online register online

 

Budding Chef Cooking Camps (ages 9-12)

 

 

Learn the basics of home cooking with chef Sean Adams. He’ll teach you all you need to know so you can make a delicious meal for your family and friends! This week-long camp is specially designed to give youngsters the confidence and skills to be able to prepare a healthy meal at home.

Some of the dishes we’ll learn how to make include roast chicken and gravy, mashed potatoes, fried rice with veggies, homemade ravioli, roasted tomato sauce and pesto, baked mac and cheese with broccoli, as well as some sweet delights like vanilla custard, flourless chocolate cake and a berry crumble. Students receive a recipe packet on the first day of camp and are encouraged to bring a notebook and pen. Students also learn about organizational skills, timelines, where our food comes from, and some of the science of cooking.

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!

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., June 17-21
9:00 am – 12:00 Noon

Room: 908 - Click HERE for a list of campus maps.
Register before May 30: $210
Register after May 30: $225
Plus $45 materials fee paid at registration
Mon - Fri., July 8-12
9:00 am – 12:00 Noon

Room: 908 - Click HERE for a list of campus maps.
Register before May 30: $210
Register after May 30: $225
Plus $45 materials fee paid at registration
register onlineNEW iconCamp Cabrillo AM icon register onlineNEW iconCamp Cabrillo AM icon

Mon - Fri., July 22-26 - NEW SESSION!
9:00 am – 12:00 Noon

Room: 908 - Click HERE for a list of campus maps.
Register before May 30: $210
Register after May 30: $225
Plus $45 materials fee paid at registration
Mon - Fri., July 22-26 - NEW SESSION!
1:00 – 4:00 pm

Room: 908 - Click HERE for a list of campus maps.
Register before May 30: $210
Register after May 30: $225
Plus $45 materials fee paid at registration
register onlineNEW iconCamp Cabrillo AM icon register onlineNEW iconCamp Cabrillo AM icon

 

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

kidcooking

 

Explore the cuisine and delights of Morocco, Mexico, Persia, Peru, and Germany 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 practice 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, a capped sleeve t-shirt (no tank tops), an apron and a hat. Parents should advise the Extension Office of any food allergies or preferences upon registration.

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 15-19
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 30: $245
Register after May 30: $260
Plus $40 materials fee paid at registration
 
register online  

 

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

 

 

Come along with us on an exciting journey through the most flavorful parts of the United States! During this week, we explore classic dishes from five distinct regions of the United States. Beginning in the northeast, we will make New England clam chowder, and then head down to New Orleans to make jambalaya and beignets (a type of donut), and then out west to our great state of California for mission style burritos. A stop in the midwest will showcase delicious apple fritters and savory fried green tomatoes, and our journey ends in the Pacific Northwest where we use a bounty of fresh summer fruit to make jams to take home and enjoy!

In addition to working on recipes and learning about distinct food regions, students learn knife skills, increase their confidence with kitchen equipment, and practice 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 at home.

Please wear long pants, closed toe shoes, a capped sleeve t-shirt (no tank tops), an apron and a hat. Parents should advise the Extension Office of any food allergies or preferences upon registration.

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 22-26 - CANCELLED
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 30: $245
Register after May 30: $260
Plus $35 materials fee paid at registration
 
   


Teen Chef: World Cuisines (ages 12-15)

teen chef

Explore the history, cuisine, and delights of Italy, France, Thailand, North America, and Mexico in this five-day culinary adventure around the world. Each day starts with the history and influence of the region’s cuisine. Aspiring chefs discover spices, unique regional influences, and cultural traditions through food in this journey around the world.

Students increase their confidence with kitchen equipment including knife skills, and practice cooking techniques from prepping to cleaning. Classic main and side dishes are prepared each day along with desserts 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, a capped sleeve t-shirt (no tank tops), an apron and a hat. Parents should advise the Extension Office of any food allergies or preferences upon registration.

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., June 24-28
9:00 am – 2:00 pm
This special camp will be taught at the Food Lounge. 1001 Center Street, in downtown Santa Cruz
Register before May 30: $245
Register after May 30: $260
Plus $40 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., June 10-14
2:00 - 5:00 pm
Room: 908 - Click HERE for a list of campus maps.
Register before May 30: $245
Register after May 30: $260
plus $35 materials fee at registration
Mon. - Fri., July 15-19
2:00 - 5:00 pm
Room: 908 - Click HERE for a list of campus maps.
Register before May 30: $245
Register after May 30: $260
plus $35 materials fee at registration
register online register online


Advanced Doughlicious - Baking Camp (ages 12-17)

doughlicious

 

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

We start the week with each student making and taking home a fresh fruit tart. We will explore using the pastry bag and specialty tips when we bake and decorate chocolate cupcakes and we’ll also make and take home Key Lime pies. We will finish the week with fresh French croissants and Rosemary focaccia bread.

 

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., July 29 - August 2
2:00 - 5:00 pm
Room: 908 - Click HERE for a list of campus maps.
Register before May 30: $245
Register after May 30: $260
plus $35 materials fee at registration
Mon. – Fri., August 12-16
2:00 - 5:00 pm
Room: 908 - Click HERE for a list of campus maps.
Register before May 30: $245
Register after May 30: $260
plus $35 materials fee at registration
register online register online

 

Farm to Table to Garden, Repeat! (ages 10-14)

 

 

Spend a week eating delicious meals, learning about “farm to table” concepts, and gaining hands-on culinary skills. Students will prepare nourishing food sourced from local, organic farms and gardens, as they gain deeper insight into where their food comes from. We will cook together and explore our rich, local food sources, learn about seed saving, food as a means to wellness, and eating with the seasons. We will prepare delicious food, and save seeds from locally sourced quality varieties of in-season fruits and vegetables. We will explore the gardens and organic farm at the extensive Cabrillo College Horticulture Center, prepare meals in the professional kitchen in the Culinary Arts Department at Cabrillo, and reconnect to this place we call home, as cooks, consumers, and stewards of the our local resources.

Participants will go home with knowledge about regional food sources, delicious recipes, the skills to prepare meals at home, and to plant the seeds they saved throughout this inspiring week!

Please wear long pants, closed toe shoes, a capped sleeve t-shirt (no tank tops), an apron and a hat.

Melody Overstreet is a Master Gardener of California and certified California Naturalist through California Native Plant Society and UCSC's Arboretum.

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 29 - August 2

9:00 am – 12:30 pm (Mon., Wed., & Fri.)
Room: Horticulture 5010

9:00 am – 12:30 pm (Tue. & Thu.)
Room: 908

Click HERE for a list of campus maps.
Register before May 30: $245
Register after May 30: $260
Plus $50 materials fee paid at registration

 
register online  

 

 

 



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