The NoHo Bistro’s
Kids Summer Camp
2008 Schedule Overview

Kids Cooking Camp -During the summer of 2008, children can take a weeklong hands-on culinary journey through a variety of exciting cooking classes offered at The NoHo Bistro, 1714 N Armenia Ave., Tampa, FL.   The NoHo Bistro’s Cooking Camp offers a wonderful opportunity to polish manners, learn table etiquette and safe food handling while learning how to cook and create meals.  Campers will learn creative garnishing and carving techniques to enhance the presentation of meals.  Cooking camp is fun and a great way to meet others with a passion for cooking.   Each of the camp programs features some international cuisine.  The campers will learn about food in other cultures as well as learn how to prepare the foods that they love.  Each day, campers will prepare the lunch they will eat.  Come and cook your way around the world with us!   It’s learning that’s made fun by the creative staff at The NoHo Bistro.  The cost of each weeklong day camp session is $265.00 with the exception of Session I. 

For information and registration forms, please call
The NoHo Bistro 813-514-0691.    

Each camp session has been designated for a particular age group.  Children who do not meet the age parameters identified below for each JUNIOR CHEF category may be included in a camp session if their skill level and completion of other cooking programs warrant their inclusion.   All classes are completely hands-on; everyone will participate in making various aspects of their meal.   In addition to general cooking techniques, the campers will be instructed on safe food handling, equipment safety and table etiquette.  Campers will learn how to read a recipe, prepare and cook delicious and healthy dishes with emphasis on nutrition and food science.   All campers will take home a copy of the recipes and a souvenir apron.

All camp sessions require advance registration.  Each day camp session lasts for five days, Monday through Friday.  Camp begins promptly at 8:30am and ends promptly at 11:30am with the exception of Session II.  The cost of each day camp session is $265.00 wit the exception of Session I.

Full payment is expected at the time of registration.  Class size is limited to 12 children.  Registration is non-refundable.  (There will be no exceptions made to this rule because of the very limited number of spots open in this program.)  Registration is taken on a first come, first serve basis.   All registrations must be from a parent or legal guardian.

Parents must make arrangements to drop off their children no earlier than 15 minutes before the session.   Parents must pick up their children within 15 minutes of the end of the program.   Parents who do not pick up the child by the designated end-time limit will automatically be charged a late pick-up fee of $25 for each additional 15 minutes that the child is left after the class termination hour.  

Dress:
Campers should be dressed comfortably but with safety in mind.   No open-toed shoes are allowed; shoes must be closed and slip-resistant.  Clothing should not be loose.   Jewelry should not be worn.   Hair clips or bands for long hair should be worn.  

Other:
Please make sure that your child has eaten breakfast before arriving at The NoHo Bistro.   Children will eat lunch before they leave each day. 

2008 - Day Camp Schedules:

SESSION I - DAY:     Monday through Friday, June 23 to June 27, 2008 – 8:30am to 11:30am daily   
APPRENTICE CHEF (ages 5 through 7)

Creative Cooking and Early Cooking Skills
Monday: Introduction to the Kitchen, Basic Culinary Terms and Cooking Equipment; Table-setting
Tuesday: Healthy Lunch Boxes 
Wednesday: Creative Snacks
Thursday: Basic Baking, including  banana-nut pancakes and chocolate chip muffins
Friday: After-dinner Snacks and other “Game Night” Treats.
COST - $250.00 per child      

SESSION II - AFTERNOON:      Monday through Friday, June 23 to June 27, 2008 – 2:00 pm – 5:00pm daily   
JUNIOR CHEF B (ages 10 through 17)

Basic Pastry and Baking Program
Monday:  Introduction to the Kitchen and Pastry Arts - correctly measure baking ingredients; Cookies and Bars
Tuesday: Yeast Breads and Shortbreads; Let Them Eat (Breakfast) Cakes
Wednesday: Pies and Tarts – Sweet and Savory;
Thursday: A “Better” Batter Cake;  Buttercream Frosting, Ganache; decorating tips and ideas. 
COST - $265.00 per child           

SESSION III - DAY:     Monday through Friday, July 7 to July 11, 2008 – 8:30am to 11:30am daily  
JUNIOR CHEF B (ages 10 through 17)

International Flavors and Cultures.   
Monday: Introduction to the Kitchen, Knife Skills, Culinary Terms, Cooking Equipment and Dining Etiquette; Introduction to the relationship between culture, climate and cooking;
Tuesday: China, Japan and Korea;
Wednesday: France and Italy;
Thursday: Spain, Portugal and Mexico;
Friday: Pacific Islands and the Caribbean.  
COST - $265.00 per child           

SESSION IV - DAY:     Monday through Friday, July 21 to July 25, 2008 – 8:30am to 11:30am daily  
JUNIOR CHEF A (ages 7 through 12)

Fun in the Kitchen 101- The Basics Plus...
Monday: Introduction to the Kitchen, Knife Skills, Culinary Terms, Cooking Equipment, Dining Etiquette and healthy eating; 
Tuesday: Basic Sauces and Soups;
Wednesday: Very Vegetables;
Thursday: Baking Fun!; Breakfast Treats
Friday: Summer Suppers.  
COST - $265.00 per child

SESSION V - DAY:    Monday through Friday, July 28 to August 1, 2008 - 8:30am to 11:30am daily    
JUNIOR CHEF B (ages 12 through 17)

Advanced Cooking II 
Monday: knife skills, stocks and the mother sauces of cooking (Espagnole, Velouté, Béchamel, Allemande, Hollandaise)
Tuesday: sauces continued, including reduction sauces (stock-, wine-, or citrus-based); sautéing, frying and other stove top practices; trimming meats
Wednesday: roasting and braising to bring out the natural flavors of food; side dishes
Thursday: use of fresh herbs and spice blends in a variety of dishes; preparation of vegetables, salads and vinaigrettes. 
Friday: baking, poaching and steaming of fish and shellfish; gelatin desserts
COST - $265.00 per child

For those students who have taken our classes last year, some more challenging techniques will be taught to you.  These students will also be in the same class with new students but will integrate the challenging techniques into the class syllabus.