Lesson Plan: culinary summer camp high school students love!
“My favorite trip was Times Square, we got to explore in small groups with a counselor and we got to see what we wanted to see of the area.”
– Stan the Man, Summer 2016 Culinary Summer camp high school students
“I really loved cooking the ratatouille or the gnocchi (though the apple crisp and onion quiche are up there!) It was a pleasure to be here and hopefully I’ll be back in 2016!”
– Abbie, 16, summer 2015 student (and she DID come back – staff note)
At campusNYC, all of our premier culinary summer camp high school students love the depth of recipes and the skills of the staff. Our program takes place in a professional teaching kitchen with high-end equipment. We combine our top-notch culinary instruction with restaurant tours and tastes, guided visits to specialty markets and stores, and event nights designed to show our students the best of NYC.
Each day we create specific meals inspired by international cuisine, from Indian to Mexican food, a variety of flavors are tested and tasted. We use locally sourced ingredients whenever possible. The idea is that students eat the food they cook, just as budding chefs do at the top culinary institutes. This is an amazing and incredible experience for the limited number of students we can accept.
This summer, the students get formal classroom time in addition to their kitchen time each day. This enables our students to learn and get formal training on concepts like:
- Knife Skills and Safety
- Kitchen Safety rules – ‘call it out!’
- Nutrition and Health
- Label Reading and Deciphering
- Ingredient Substitution
- Kosher, Vegetarian, and Vegan Alternatives
In addition to the concepts listed above, our chefs go over the day’s recipes with the students ahead of being in the kitchen, and they discuss core critical concepts, techniques and other important aspects of the day’s recipes with the students before they hit the kitchen.
RECIPE BOOK AND BINDER
Each student will have their own binder which they will bring to and from the kitchen each day. They will be given the day’s recipe in addition to any other handouts and information. They will be able to take notes and write down anything important they will need to remember for later. In this way, at the end of the program, they will have their own personalized and unique recipe book, with their own notes, ready to bring their new-found culinary skills home!
Last summer the binder started with over 100 full, complete, distinct recipes. And we even added some as the weeks went on! That is a lot of cooking, a lot of learning… and the recipe book is a great resource each student gets to take home with them!
We made over 100 recipes last summer, from countries all over the world, Cuba, Ecuador, France, Germany, Indonesia, Thailand, Indi, China, Japan, USA, and on and on…. all of these were made by hand, by our students, in the kitchen together from scratch!
- basil pesto
- biryani masala
- caprese salad
- carrot raita
- char koay teow
- chicha morada
- chicken milanese
- chicken tangine
- cobb salad
- coconut puto
- corn chowder with crabmeat
- crème brulee
- floating islands (oeufs a la neige)
- chocolate glaze for éclairs and profiteroles
- green papaya salad
- gulan jamun
- homemade croutons
- indonesian style satay
- madras chicken curry,
- chennai style chicken curry
- mango chutney
- mango lassi
- massaman chicken curry
- mint coriander chitney
- mussels meuniere
- pad thai
- pan seared chicken with veloute sauce
- pastry cream
- pate a choux
- puff pastry
- purple yam puto
- quiche lorraine
- quinoa salad
- rice and beans
- red pepper hummus
- ropa vieja (cuban)
- salade nicoise
- shrimp fa diavolo
- spaghetti and meatballs
- strawberry shortcakes
- stuffed arepas
- stuffed zucchuni blossoms
- tamarind chutney
- tandoori chicken
- totsones with salsa verde
- vegetable biryani
- watermelon ice
SCHEDULE: For our 2 two-week-long sessions:
KITCHEN WORK AND LEARNING – Savory students:
Week 1 of the campusNYC experience focuses on safety, the French Brigade system, creating from scratch many sauces, stocks, soups, salads, appetizers and beverages as well as the critical concepts of food presentation, and platings.
Week 2 of the campusNYC experience focuses on cuisine by region, grains and starches from around the world, meats and cheeses, formal recipe development, and culminates in our Chopped-style competition on Friday.
KITCHEN WORK AND LEARNING – Pastry students:
Week 1 of the campusNYC experience focuses on safety, the French Brigade system, creating from scratch sweet pastry dough, glazes, breads, pate a choux, crusts, pies, tarts, pastry cream and more as well as the critical concepts of food presentation, and platings.
Week 2 of the campusNYC experience focuses on dessert and pastries from around the world and culminates in our Chopped-style competition on Friday.
SCHEDULE: For our one-week-long Intensive:
KITCHEN WORK AND LEARNING – for both pastry and savory
The campusNYC Intensive focuses on full immersion. It’s only one-week long, and we have a whole ton to cover, from kitchen safety (of course) to as many techniques as we can cover and still learn to do well. We still end with a Chopped-style competition, but will be different than the two preceding sessions in that students will be using the day to learn new recipes at the same time they prepare those recipes for presentation to the chefs and judges.