March Break Camp: 12 – 16 March 2018


March 12 – 16, 2018 The Art of Baking and Cooking

Product Description

Our Camps are a great place for creativity and learning. Suitable for children age 10 and up. Cake decorating, baking and cooking are a wonderful way to practise and apply a knowledge of mathematics, science, art and nutrition, all in one place.

During the The Art of Baking and Cooking session, we will be making:

Monday: Apple Danish (Flaky, tender and so delicious)

Tuesday: Carrot and Ginger Soup & Bread Sticks

Wednesday: Rustic Vegetable Galettes (flaky pastry dough with savoury filling)

Thursday: Profiteroles filled with Creme Anglaise (A cooked dough that puffs up when baked)

Friday: Chicken Vol au Vent & Garden salad (Puff pastry with savoury filling)

Students will take what they have made home at the end of each camp session.
All the techniques that will be taught in this programme are fundamental recipes and techniques that can be used in many different ways.

Please bring an apron, water-bottle, indoor and outdoor shoes and a nut free lunch. No experience or equipment is needed.

Earlier drop off is available free of charge – just bring something to do while you wait.

Our location is Nut-free.

Time: 9:00–3:00