Kids Camp Week 9: (August 5-8) Ages 9-13

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shutterstock_1056262562.jpg

Kids Camp Week 9: (August 5-8) Ages 9-13

299.00

August 5 - 8 (Monday - Thursday)
11:00AM - 1:30PM

Add "budding chef" to your brilliant progeny's repertoire. Only at PREP's Cooking Camps will you find the full package including:

  • Child-friendly staff and environment

  • 100% hands-on classes, kids make everything from scratch (including pastas, sauces, salads and dressings...) from whole food ingredients -- nothing canned, packaged, processed or preserved

  • Kids learn about recipes, ingredients, food and kitchen safety, knife skills, healthy eating and teamwork, while having fun.

    Menu

    *Please note these menus are subject to change. We will do our best to notify you of any significant adjustments, however, we are subject to seasonality and availability*

  • Day 1- Travels Thru Italy and the Mediterranean Fresh Pasta Making & Techniques, Herbed Pasta with Creamy Tomato Pomodoro, Spinach Salad with Strawberries & Feta, Apple and Pear Tarts.

  • Day 2- Hoity Toity French Cuisine Grilled Flanksteak with Beurre Blanc Sauce, Salad Niçoise, Chocolate Soufflés.

  • Day 3- The Fabulous Far East Beef Wraps with Sizzling Rice Asian Slaw, Stir Fried Rice w/ 7 Vegetables, Shortbread Cookies.

  • Day 4- Spanish Delights Chicken & Manchego Empanadas with Lemon Aioli, Broccoli Croquettes with Fontina and Peppadew Aioli, Carrot Cake Cupcakes.

Quantity:
Add To Cart

What to know before coming to class:

Please arrive 10 minutes prior to start time as students are required to check in and classes start on time. Aprons are not mandatory, but suggested. We do not provide them, so feel free bring your own or treat yourself to one of our adorable selections. Closed toe shoes are also suggested and we ask that long hair is tied back for all classes. All cooking class students receive a 10 % discount on any purchase made on the day of the class excluding sale items, consumables, or Mrs. Meyers products.

Cancellation Policy:

  • Changes or cancellations made 7 days or more before the class date will receive a full refund.

  • Cancellations made 6 days or less before the class date will incur a 30% “cost of goods” fee.

  • No refunds, credits, rebookings or date exchanges can be given for cancellations or changes made on the day of the class or for no-shows.

If this policy doesn’t work for you, please do not pre-enroll as walk-ins are welcome if space is available. Reservations are transferable and if you are unable to attend a class you may send someone in your place without notice. Changes and cancellations may be made in-person or by calling our store at 562-430-1217 and speaking directly to one of our store employees. In rare circumstances, we may have to cancel a class. We will provide you with 24 hours notice and refund you in full. Please note that no refunds or make-up dates can be given for missed Series classes.

 Substitutions and Class Format:  

Sometimes we may need to substitute ingredients, menu items, recipes or instructors. Our class size is limited and structured to allow each student the opportunity to work closely with the chef. Students are generally split into groups and prepare several dishes. All students receive a portion of every meal made in class. Any exception to our hands-on format will be labeled as "Demonstration”, "Demo" or "Lecture".