Lesson Plan for culinary arts high school students love:
culinary arts high school students love!
“I love the fact that it felt like a real cooking camp rather than a camp that says “Today we are going to make chocolate chip cookies”. There were real culinary skills being taught and learned (at this culinary arts high school program).” – Antoinnea, Bahamas, age 17, 2019 student
“This camp has been and always will be one of the best things I do during the summer. It is always something I look forward to and is something that I enjoy doing due to the cooking being more like it would be in a working kitchen then compared to my kitchen at my home. It allows me to grow in my knowledge and gives me the some of the tools and knowledge that I will need to go into the field of cooking. I would only miss the camp for a medical emergency or a family event, I’m not even joking, I love this camp.” – William, Long Island, NY age 16, 2019 Student
At campusNYC, all of our premier culinary arts 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 full meals in over 100+ recipes. This is an amazing and incredible opportunity to create new possibility in the kitchen for the limited number of students we can accept.
Our students here and at campusLA get formal classroom time in addition to their kitchen time each day. This enables our students to learn and get formal training on concepts, skills, and techniques:
- Knife Skills and Safety
- Kitchen Safety rules – ‘call it out!’
- Nutrition and Health
- Label Reading / Deciphering
- Ingredients / Substitution
- Kosher, Vegetarian, and Vegan Alternatives
This summer we have many special guests and cool demos planned.
*2020 Demos and in-class hands-on seminars:
Cheese Tasting: Guided hour and a half dedicated to cheese! From stinky to sweet, from hard as rocks to soft as warm butter… how cheese is made, where to use it, how to pair it, what they all taste like, why they taste the way they do… a required seminar for anyone serious about culinary arts.
Sushi: Hour and a half guided tour of sushi and sashimi. What is it, how to roll it, how to cut it, what to look for, what makes a great sushi roll… what tastes the best… what looks the best… this is a very popular seminar indeed. Come hungry!
Demonstrations and Special Guests: We have had food bloggers, food photographers, and other experts talk to us about their craft and how to achieve the best possible results in all aspects (including posting awesome pictures on social media!) Check back or even better call or email us for the latest info on who is visiting, we are adding events all the time.
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 technique, skill, and also region. Study grains and starches from around the world, meats and cheeses, formal recipe development, and culminates in our TV-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 TV-style competition on Friday.
SCHEDULE: For our one-week-long session:
KITCHEN WORK AND LEARNING – for both pastry and savory
The one week program focuses on full immersion. It’s only one-week long, and we have a whole ton to cover, from kitchen safety and real skill building to as many techniques as we can cover and still learn to do well. We end with a TV-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.