Culinary Arts Programme - Jr. Chef Central
Founded in 2004, Jr. Chef Central provides students ages 10 -15 with the skills and knowledge to prepare healthy meals while learning that healthy cooking can be tasteful and enjoyable. The program builds a solid culinary foundation that includes nutritional facts and table etiquette. Jr. Chef Central allows students to be knowledgeable on the food they prepare, how to conduct themselves accordingly in a dining setting and it creates opportunities for students to develop their passion for careers in the culinary arts.
Basic Jr. Chef Camp
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Knife Skills & Kitchen Safety
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Seasonal International Meal Preparation
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Reduce, Reuse and Recycle
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Cooking Techniques
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The Big Picture – National Tourism Plan: Relevance
Mornings in Basic Camp (excluding the morning field trips) are spent in the kitchen preparing courses which they eat for lunch.
Monday through Thursday afternoons are spent in activities, seminars and games related to food, nutrition and etiquette.
On the Friday of Basic Camp our Jr. Chef’s prepare a guest buffet luncheon. Jr. Chef’s will have the opportunity to invite two guests to join them for a buffet luncheon served from 1:00 pm – 2:00 pm. Buffet lunch for two is included with camp fee. Additional guest spaces may be purchased, during the week of camp, for $20.00 each. The menu will be provided on the Tuesday of camp so you can notify us of any food allergies or restrictions by Wednesday.
Location: Bermuda College
Dates: July 1st – 5th, 8th – 12th and 15th – 19th
Camp hours: 8:30 am – 4:00 pm
Cost: $350.00
Basic Jr. Chef Camp has Sold Out
Jr. Chef Advanced Camp
Mornings are spent in the kitchen preparing courses which they eat for lunch and the afternoons are spent playing games and activities that encompass food, nutrition, etiquette and dining service. In addition to honing the concepts they learned in Basic Camp students will be introduced to:
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Butchering a chicken
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Pastry Making techniques
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Food Plating techniques
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A Field trip to a professional kitchen
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Entrepreneur seminar
The Friday of our 5-day Advanced Camp is reserved for our Jr. Chef Cafe ‘set menu’ luncheon prepared and served by our Jr. Chef’s. Participants will have the ability to invite 1-2 guests to our ‘set menu’ luncheon served from 1:00 pm – 2:00 pm. Two guest lunches are included in camp tuition. Additional guest lunches can be purchased during the week of camp for $20.00 per person. The menu will be provided on the Tuesday of camp so you can notify us of any food allergies or restrictions by Wednesday.
Location: Bermuda College (BC) and National Sports Centre Pavilion (NSC)
Dates: July 22nd – 26th (BC) and August 5th – 9th (NSC)
School Programme (Coming Soon)
These hands-on cooking experiences are designed to provide students with culinary knowledge, cooking skills and confidence. Primary Four aged students will receive a total of three morning assemblies and one lunch hour assembly. Each of the sessions will be 45 minutes long which allows the students to be involved in every production step of the recipe. Sessions will concentrate on increasing the consumption of fruits and vegetables, recipe preparation, proper equipment utilization and food safety.
This programme’s intent is to give the tools to empower young people with the ability to provide for themselves and others. The implementation of this programme will build the confidence of each student by introducing practical and purposeful skills. This will be overseen and run by a food service professional and their assisting team.