Open to the public (High school groups are invited to attend)
Friday, December 1
Registration is now closed.
Registration will open in September for this camp.
A Presentation of Culinary Excellence
See the creations of culinary arts and baking & pastry arts students in the following areas:
- Chocolate Works
- Cakes and Decorations
- Advanced Garde Manger
- Classical and Specialty Desserts
- Classical Cuisines of the World
- Sugar Art
- Artistic Buffet Decoration
The School of Business & Hospitality exclusively uses fine chocolates from Guittard Chocolate Company.
Itinerary (Open to the public)
Arrival & Welcome
9:15 – 9:30 a.m.
Featured Lecture & Demonstration with Chef Charles Niedermyer
Recently named one of the Top Ten Pastry Chefs in America by Dessert Professional Magazine
9:30 – 10:30 a.m.
Tour of Campus, Housing & Hospitality Programs
10:30 – 11:45 a.m.
Optional Lunch at Le Jeune Chef *
11:45 a.m. – 12:30 p.m.
Food Show (including Culinary and Baking final projects)
12:45 – 1:30 p.m.
* Those who chose not to attend lunch at Le Jeune Chef can go directly to the Food Show and Student Displays or to one of the on-campus dining units of choice.
Please read carefully before coming to campus.
Each school must have at least one adult chaperone or adviser per 10 students. There will be no exceptions to this rule. Students will not be allowed to come to campus without their adult advisers. Advisers must stay with their students at all times.
Le Jeune Chef Restaurant
High school guests are encouraged to have lunch in Le Jeune Chef Restaurant or at one of our dining facilities. Recommended that each guest plan $11 for lunch. A special menu will be available for your group.