Culinary Arts Programme - Jr. Chef Central
Jr. Chef Central provides students ages 10 to 15 with skills and knowledge to prepare healthy meals, while learning how nutritious food can be tasteful and enjoyable. The programme builds a solid culinary foundation that includes nutritional facts and table etiquette. Jr. Chef Central helps students become knowledgeable about food preparation, how to conduct themselves properly in a dining setting, and what it takes to pursue careers in the culinary arts.
Basic Jr. Chef Camp
Each day students learn something different to build the foundation they need to cook safely and enjoy the results. Our focus on building kitchen confidence helps students feel comfortable with cooking. The programme covers these key concepts:
Knife Skills & Kitchen Safety
Seasonal International Meal Preparation
Reduce, Reuse and Recycle
The Big Picture – National Tourism Plan: Relevance
Mornings in Basic Camp (excluding morning fieldtrips) are spent in the kitchen preparing courses they eat for lunch.
Monday through Thursday afternoons are spent in activities, seminars and games related to food, nutrition and etiquette.
Fridays of Basic Camp: our Jr. Chefs prepare a guest buffet luncheon. Jr. Chefs have the opportunity to invite two guests to join them for a buffet luncheon served from 1–2 pm. Buffet lunch for two is included with camp fee. Additional guest spaces may be purchased during the week of camp for $20 each. The menu is provided every Tuesday of camp (please notify us of any food allergies or restrictions by Wednesday).
Location: Bermuda College
Dates: July 1–5, 8–12, 15–19
Camp hours: 8:30 am – 4 pm
Basic Jr. Chef Camp 2019 has Sold Out
Jr. Chef Advanced Camp
Upon successful completion of two weeks of Basic Jr. Chef Camp and recommendation from Camp Staff, students may apply to participate in Advanced Jr. Chef Camp. It is a five-day camp to build on basic culinary skills and enhance the joy of cooking.
Mornings are spent in the kitchen preparing courses which campers eat for lunch. Afternoons are spent playing games and activities that encompass food, nutrition, etiquette and dining service. In addition to honing concepts learned in Basic Camp, students will be introduced to:
Butchering a chicken
A field trip to a professional kitchen
Fridays of Advanced Camp are reserved for our Jr. Chef Cafe ‘set menu’ luncheon prepared and served by our Jr. Chefs. Participants can invite one or two guests to the lunch, served from 1–2 pm. Two guest lunches are included in camp tuition. Additional guest lunches can be purchased during the week of camp for $20 per person. The menu will be provided on Tuesday of camp (please notify us of any food allergies or restrictions by Wednesday).
Location: Bermuda College (BC) and National Sports Centre Pavilion (NSC)
Dates: July 22 – 26 (BC)
Camp hours: 8:30 am–4 pm
Register here for Jr. Chef Advanced Camp
School Programme (Coming Soon)
Hands-on cooking experiences are designed to provide students with culinary knowledge, cooking skills and confidence. Primary Four-aged students will receive three morning assemblies and one lunch-hour assembly. Each session is 45 minutes long, allowing students to be involved in every production step of the recipe. Sessions concentrate on increasing consumption of fruits and vegetables, recipe preparation, proper equipment use and food safety.
This programme aims to empower young people with the ability to provide for themselves and others. The implementation of this programme will build confidence by introducing practical and purposeful skills. It will be overseen and run by a food-service professional and assisting team.