Summer Camp Week:Food is Science Camp

A very interactive, hands-on summer camp for children. Children will work side by side with a professional chef and learn the science of food. Each day we will do a different science experiment and link that experiment to the menu we are preparing for the day. There will be a take home from each class to re-emphasize the lesson for the day at home. The importance of safety and healthy food practices will also be taught.

CLASS ONE – Monday

  • The Science of Making a Simple Dough.
  • Yeast and how it works.
  • Children will learn the art of making pizza dough and a rustic sauce as well as simple knife skills to cut up toppings for pizzas.
  • EXPERIMENT – Science experimentwith yeast
  • MENU – Mini pizzas with various toppings and breadsticks.
  • TAKE HOME – Pizza dough and sauce for another pizza!

CLASS TWO – Tuesday

  • Egg-cell-lent Eggs
  • Children will learn the importance of eggs in a balanced diet as a great source of protein.
  • EXPERIMENT – Science experiment with eggs.
  • MENU – Easy omelets. Deviled eggs and easy scrambled eggs and fresh fruit salad.
  • TAKE HOME – Fresh farm eggs and Milk.

CLASS THREE – Wednesday

  • Simple Fresh Market Soup
  • Children will learn the importance of eating whole fresh foods. They would learn how to make good food choices in any situation. They would also learn how to make a simple soup out
  • of fresh veggies from the market.
  • EXPERIMENT – Science of processed food Soda experiment.
  • MENU – Fresh Market Soup
  • TAKE HOME – A container of fresh soup.

CLASS FOUR –Thursday

  • Tasting without Smell
  • Children will learn the importance of the sense of smell on the flavor of food and how to cook with aromatics.
  • EXPERIMENT- Taste test without smell.
  • MENU – Fresh lemon curd – Stuffed mini potatoes w/ herbed chicken.
  • TAKE HOME – Fresh lemon curd.


  • Making Pasta
  • Children will learn the age old method of making fresh pasta and the easiest marinara sauce as well as the importance of picking fresh ingredients and eating correctly.
  • EXPERIMENT – How to tell if eggs are good or bad.
  • MENU– Fresh fettuccine pasta and an easy marinara sauce.
  • TAKE HOME– Fresh Pasta

Instructor: Chef Danie, Culinary Arts Instructor at Gulfport High and restaurant owner

Ages: 11 – 14

Registration Deadline: July 3rd

Clean up will be taught at the end of every class to ensure proper sanitary techniques are employed. Hand washing as well as a safe and sanitary way to clean the kitchen.

Summer Camp Week:Food is Science Camp
  • July 10, 2017 to July 14, 2017
  • Mary C. O'Keefe Cultural Center of Arts & Education
  • Members $190, non-members $200
  • Recurring daily