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Around the World (Ages 12-18)

Around the World (Ages 12-18)

July 30, 2018

1:00pm - 4:00pm

July 31, 2018

1:00pm - 4:00pm

August 1, 2018

1:00pm - 4:00pm

August 2, 2018

1:00pm - 4:00pm

August 3, 2018

1:00pm - 4:00pm

Description

This 3 hour, hands-on cooking class A professional chef will teach the kids how to make a delicious and fun menu!

You are purchasing a 5-day cooking camp that meets Monday, July 30 through Friday August 3, from 1pm-4pm. The total cost of five sessions is $375.

If you would like to take advantage of our $10 SIBLING DISCOUNT please call to register at (703) 433-1909. The first child registered will be full price; each additional sibling registered will receive the $10 SIBLING DISCOUNT.

NOTE FOR PARENTS: We reserve the right to remove any disruptive or potentially dangerous child from the class. In the event your child must be removed from the class we will contact the designated caregiver who will be responsible for picking up the child immediately.

ALLERGY ALERT: Parents and/or guardians are responsible for making the Cookology staff aware of their child's allergies at the time of booking and at the time of sign-in on the first day of camp. For the safety of every child, ALL ALLERGIES (mild to severe) must be listed including the severity and nature (topical, air-borne, or ingestion) of each allergy. Every child will be touching every ingredient during the camp session. Therefore, any topical allergies must be identified as such. Subsequently, parents, guardians, and/or caregivers are responsible for providing appropriate and necessary remedies or medications to be administered in the event the child experiences an allergic reaction.

CAMP CANCELLATION POLICY: Be aware of the camp cancellation policy when registering. It can be viewed on the blog page: cookologyonline.com/blog.

Price

$375 (per person)

Menu

++Day One: Italy: Grilled Caesar Salad with Caesar Dressing with Handmade Garlic Croutons, Handmade Fettuccini with Beef Bolognese, Tiramisu ++Day Two: France: Ratatouille, Mini Quiche with Bacon & Gruyère, Filet of Salmon, Mini Apple Tarte Tatin ++Day Three: India: Baked vegetable samosas, butter chicken with fragrant basmati rice, cardamom rice pudding ++Day Four: Asia: Egg Drop Soup, Korean-Style BBQ Beef Satay, Very Veggie Fried Rice, Garlic and Cheese Naan ++Day Five: Latin: Chilled Gazpacho, Baja Fish Tacos with slaw and Avocado Cream, Sopapillas

Instructor

Cookology Staff