NEWS COMING BEGINING OF MARCH !
Specially designed for children and youth. In these camps, participants can enjoy various activities and workshops and cooking, while learning new skills and socializing with other children.
This unique experience is not only fun for the children, but also allows them to develop their self-confidence, social skills and ability to work as part of a team.
Our hope is...
That we will ignite a passion that will make them want to continuously return and show up to the cutting board, again and again, and apply their skills throughout their entire lives.
TIME AND PRICE
Monday to Friday: 9:00 am to 4:30pm
8:00am to 9:00am
4:00pm to 6:00pm
Additional Fee : $40.00/week
- All the regular camp activities that are on site are included in the fees. -
- All Equipment -
- All Ingredients -
- Lunch -
(Our Junior Chefs will prepare their meals in the morning)
Aprons can be purchased with their name on it or one may be provided for them to use throughout the camp.
* Students enrolled in the Master Junior Chef Program may wear their Chef Jackets.
* Price to be confirmed.
Non-Slip Running Shoes or Closed Crocs (No Sandals may be worn at any time.)
Baseball Cap (Black) Can be purchased through our company or students may wear their own.
Long Hair must be always tied back.
CAMPERS GUIDELINE & FAQ
We want to welcome you all and prepare yourselves to embark on a culinary journey discovering the world of baking, cooking & so much more...
Our program is designed to have our Junior Chefs learn about cooking through tackling challenges, building self-confidence, assessing risk intelligently and, at the heart, learning about food.
We believe in passing down culinary knowledge because in the House of Chef James Mitchell, the love for food exudes through our chefs. We are eager to inspire people of all ages to step up to the cutting board and join us.
Making a difference starts with a single bite!
In an effort to prepare our Junior Chef Campers for our Kitchens, we kindly ask that you review these rules, terminology and guidelines with your children’s. This will ensure that our campers are ready and prepared to enter our Kitchen and start all the fun activities safely.
These two terms are used at the beginning of the day & at lunch time. We also use these terms when coming back from lunch and at the end of the day. Our instructors will direct the campers to StarUP or StarDown upon entering the kitchen & exiting the kitchen
STAR * UP
- Tie Up or ie Back long hair
- Put on Hat, Bandana or Hair Net
- Put on apron
- Change shoes (if applies)
- Wash hands
- Sanitize workstation
STAR * DOWN
- Sanitize station
- Change shoes (if applies)
- Remove on apron
- Wash hands
1. WASH hands before handling food, during preparation and after.
2. CLEAN as you go! Clean Kitchen = Great Food!
3. WEAR your apron or Chef jacket to protect yourself and your clothes.
4. KEEP your mouth away from food during preparation. (Raw food can be dangerous)
5. READ recipe all the way through. * For young ones they will be assisted in reading.
6. COLLECT all the ingredients and cooking tools before you begin the recipe.
7. LEARN how to use your instruments and tools before handling them.
8. HOT food needs to be kept HOT & COLD food needs to be kept COLD.
9. WASH your tools and equipment after you use them and put everything away.
This section is an overlook of what the students will be learning in class about Kitchen/Food and Fire Safety. We suggest you read this over with your child in preparation to the hands-on lessons they will be learning with us.
** Some germs in food can make you sick that causes what we call “Foodbome llinesses". We cannot see them, taste them nor feel them and anyone can get sick from them.
Here's some tips on how to avoid getting anyone sick
- Be aware of allergies and intolerances.
- Have a cut or a blister on your hand? Always wear a glove to protect yourself and the food.
- Food must be manipulated with clean hands and kept at its proper temperature.
- Cross contamination will cause dangerous side effects, always make sure to keep identical items in their proper place and kept separate.
- Safely place items in fridge covered and labeled. (Raw at the bottom, cooked at the top)
- Use clean cutting board and utensils for each food preparation
** On site, we will demonstrate and identify the safety equipment **
- Lea to identify different types of fires and how to put them out
- Identify the exits points and exterior assembly areas
- Keep all personal effects in your black box and away from food at all time.
- NEVER run in a kitchen, always walk
- NEVER fiddle or play with a sharp tool (EX: chef knife, bread knife, scissors, peeler, etc)
- NEVER leave sharp tools in a sink full of soapy water.
- Be careful of hot areas and surfaces to avoid burning yourself.- To prevent electrical shocks, always keep hands dry and stay away from water sources.
If you think something is wrong, ALWAYS let the teacher know.
What do we bring?
LIST OF ESSENTIALS
Kitchen shoes (if applies)
Hat or bandana
Binder (1 or 2 inch)
Sheet protectors (10)
Loose leaf sheets or exercise bookEpipen
“Clearly label each item.
Here's a list of words you will use and hear in class:
When you walk behind someone you need to warn them, so no one gets hurt
Acknowledgment of directions given from the teacher. This will ensure that the order or instructions were heard and understood
Hot surface, hot element, hot food. A warming that something is Hot.
Someone warning they are walking with a knife (the proper way).