Camp Culinaire

Camp Culinaire

Addressing the need in the Indianapolis business community for hospitality and tourism professionals, this summer camp brings the Food Network phenomena for area youth.  Camp Culinaire will offer two levels of camps – for beginning chefs and for students with experience in area high school and career centers.

Project Abstract:  Students will have access to trained professionals, state of the art kitchens, and will learn transferable skills:  meat fabrication, cooking techniques, knife skills, sauces, and pastries.

Camp Culinaire Level 1 and Bake Shop Camp will welcome high school student with no prior learning experience in a high school culinary or baking program.  Camp Culinaire Level 2 is designed to provide students with one or more years of experience in a high school culinary program expanded knowledge and skills.  All students will participate in a closing dinner for their parents.

Target Population: Students entering the 11th or 12th grade (total 45 students)

Camp Details:

Camp Culinaire I & II and Bake Shop Camp: July 17-19, 2013 12:30 – 5:30 PM each day

COST: $30 per student. Includes: Mercer Knife Tool Kit/Baking Kit and Chef Jacket.

Closing Dinner for Students and Parents on Friday evening at 5:30 PM

About the Program:

The Hospitality Administration Department at the Indianapolis Campus of Ivy Tech Community College is offering three camps especially for 2013-2014 high school juniors and seniors with an interest in the culinary and baking industry. Camps to be held in our state of the art kitchens in our Corporate College and Culinary Center 2820 N. Meridian Street Indianapolis, IN

Curriculum:

  • Camp Culinaire, Curriculum Level 1: For incoming juniors or seniors with no prior learning experience in a high school culinary program Knife Skills Chicken Fabrication Cooking Techniques Sauce & Soup Development Organization & Productivity Skills
  • Camp Culinaire, Curriculum Level 2: For incoming juniors or seniors with one or more years experience in a high school culinary program Skills USA development including: Advanced Cooking Techniques Protein Fabrications for speed and accuracy Advanced Starch Preparation Knife Skills for accuracy Cream soups and sauces preparation
  • Bake Shop Camp Curriculum: For incoming juniors or seniors with no prior learning experience required in a high school culinary/baking program Yeast Breads Pastries

Download and print the application

For more information, please contact Chef Lauri Griffin at 317-921-4913.