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Baking Around the World

Join Chef Danielle Phelps as we spend a week visiting the baking traditions of Italy, France, Germany and Japan. The campers will learn both yeast dough (a variety of breads, viennoiserie, brioche, German pretzels) and pastry applications (pate a choux, tarts, creme brulee, cookies) from these amazing countries. Class ID: 5100. Instructors: Danielle Phelps

Mon-Fri, Jun 22 - Jun 26

Baking FUNdamentals

Baking FUNdamentals is all about developing baking skills through concentration on the methods used to make cookies, muffins and quick breads, biscuits and pie dough, and yeast dough items such as cinnamon rolls, sourdough bagels, focaccia, and pizza. Not only will the campers learn about baking, but also how math and science are naturally integrated into every baked item. The bakers should wear closed-toed non-skid shoes. Please plan to bring a (large) container for taking home your daily baked goods. Students should also bring a lunch M-Th; Friday we will make pizza dough and prepare our own pizzas. Class ID: 5138. Instructors: Danielle Phelps

Mon-Fri, Jun 8 - Jun 12

Baking Boot Camp

Baking Boot Camp is all about building your baking skills through concentration on the methods used to make cookies, muffins and quick breads, biscuits, scones, and pie dough, and yeast dough items such as cinnamon rolls, sourdough bagels, croissants, focaccia, and pizza. Not only will the campers learn about baking, but also how math and science are naturally integrated into every baked item. The bakers should wear closed-toed non-skid shoes. Please plan to bring a (large) container for taking home your daily baked goods. Students should also bring a lunch M-Th; Friday we will make pizza dough and prepare our own pizzas. Class ID: 5139. Instructors: Danielle Phelps

Mon-Fri, Jun 15 - Jun 19