A Typical Day in the Culinary Arts Summer Program:
A minimum of four days per week students will have hands-on teaching of culinary practices be it in our facility or on the farm. One optional day will be left open for field trips and recreation.
Parents can drop their children any time between 8:30am and 9:00am
| 8 :30 to 9:00 am | Student arrival and breakfast. |
| 9:00 to 10:00 am | Go over menu and ingredients for days production of lunch, dinner, food safety, product ID and skill development. |
| 10:00 to 10:45 am | Break and snack. |
| 10:45 to 12:30 pm | Production of lunch. |
| 12:30 to 1:30 pm | Lunch |
| 1:30 to 2:00 pm | Review following day’s menus and assignments. |
| 2:00 to 4:00 pm | Dinner production and menu set up for next day. |
| 4:00 to 5:00 pm | Clean up and student departure. |
Some of the field trips that we have visited in the past :
 |
The Culinary Institute of America (CIA) a walking tour of classes, followed by lunch at one of the legendary restaurants on campus. |
 |
Max Brenner's Restaurant 14th and Broadway (Chocolate by the Bald Man). |
 |
A walking tour of Chinatown and lunch in the city. |
 |
Bobby Flays Restaurant Meza Grill. |
 |
Farmers markets within the Hudson Valley Region. |
 |
Magnolia Bakery (NYC). |
Each camper’s parents must approve all of the field trips that are planned. We encourage parent chaperones for our field trips. It’s a great experience for all!
