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. One optional day will be left open for field trips, table service and restaurant training, 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. Demonstrations by primary and visiting chefs.
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 (limit to two chaperones).

The Art Institute in NYC.

A walking tour of Chinatown and lunch in the city.

Tour some of New York cities best restaurants (a look behind the scenes)

Farmers markets within the Hudson Valley Region.

Fulton Street Fish Market and New York produce market (NYC).

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!