Junior Chefs' Bakeshop Camp

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.

$300


Upcoming Class Times

July

18

Monday, July 18th 9:00AM - 11:30AM | $300

This class is full

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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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