Junior Chefs' Bakeshop Camp

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Hands-on Junior Chefs' Baking Camp (grades 4-6) (Monday-Friday 9:00-11:30AM)

Young chefs will have a substantial repertoire of go-to recipes after this fun week of baking with Zebbie Borland. This instructive camp will build a foundation for several different baking techniques and skills. We'll kick off Monday with the introductory level technique of quick breads. Tuesday we'll focus on the basic properties of yeast. Wednesday will be a fun day of measuring, mixing, and baking homemade cookies and dessert bars. Thursday students will learn the craft of cake baking. And Friday we'll cover pie pastry. All recipes will be made from scratch referencing the book: The Complete Baking Book for Young Chefs, from America's Test Kitchen.

Menu for the Week

Monday: Crumb Cake, Berry Scones, Zucchini Bread

Tuesday: Yeast Bread 101, Roman-Style Focaccia, Corn, Tomato, & Bacon Galette

Wednesday: Glazed Sugar Cookies, Cheesecake Bars, Jam Thumbprint Cookies

Thursday: Chocolate Cupcakes with Chocolate Frosting, Carrot Sheet Cake with Cream Cheese Frosting, Yellow Layer Cake with Strawberry Frosting

Friday: Apple Crisp, Pumpkin Pie, Cookies & Ice Cream Pie.

$375

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About Zebbie Borland

Zebbie Borland has been on the DLM School of Cooking team as a kitchen assistant since 1990. She has taught our Kids' classes since 1998. She loves food and people of all ages. Her specialties are cheesecakes, children's parties, and growing and cooking herbs. Zebbie holds a B.S. in Business and earned her teaching certification from Miami University.

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Culinary Center Class Cancellation & Registration Policy

Culinary Center class registrations may be cancelled up to 7 days prior to the scheduled class date to receive a full refund, with proper notification. Cancellations made with notification after the 7-day deadline are eligible for credit toward future culinary class registrations if notification is given prior to the day of a class. If you are unable to attend any class, you are welcome to send a substitute in your place. To give proper notifications for a cancellation or notice of a substitution, please contact the culinary center location where your class is taking place. Any no-call, no-show participants forfeit refunds or class credits. The DLM Culinary Center reserves the right to cancel a class, when necessary, due to inclement weather, emergencies, or insufficient enrollment, and may also substitute instructors or food items when required. In the event that a class is cancelled, registered students will receive a full refund or credit, as applicable.