OVERVIEW
- Target Age: 8–14
- Duration: 4-day camp (Mon–Thurs)
- Hours: 8:30am–5:15pm (extended care available)
- Focus: Life skills, confidence, creativity, fun through food
OUR MISSION #
- Empower children to develop essential life skills through the joy of cooking
- Provide a safe, inspiring, and imaginative culinary environment
- Encourage teamwork, exploration of taste, and celebration of effort
- Every child leaves proud, with something delicious to share at home
STAFF ROLES #
- Course Leader: Delivers instruction, manages kitchen area, leads safety briefings, models professionalism and creativity
- Course Instructor: Supports prep, manages flow and engagement, ensures hygiene and safety, connects with campers
- Staff Ratio: 1:8 (2 staff to 16 children)
DAILY TIMETABLE #
| Time | Activity |
|---|---|
| 08:30–09:30 | Arrival & calm activities |
| 09:30–10:00 | Kitchen safety, intro & briefing |
| 10:00–11:15 | Session 1: Savoury Dish |
| 11:15–11:30 | Break (with main camp) |
| 11:30–12:30 | Cook & Plate Savoury |
| 12:30–13:30 | Lunch (with main camp) |
| 13:30–14:45 | Session 2: Sweet Dish |
| 14:45–15:15 | Tidy Up & Discussion |
| 15:15–16:00 | Themed Food Games / Free Build |
| 16:00–17:15 | Pick-up window / Journals |
SAMPLE WEEKLY MENU #
| Day | Savoury Dish | Sweet Dish |
|---|---|---|
| Mon | Pizza Swirls | Chocolate Brownies |
| Tues | Fajita Wraps | Flapjacks |
| Weds | Mac & Cheese Bakes | Rainbow Fruit Kebabs |
| Thurs | Veggie Burgers | Cupcakes & Decoration |
SKILLS & LEARNING OUTCOMES #
- Safe knife handling
- Measuring and weighing
- Using heat safely (hob, oven)
- Baking, grating, chopping, kneading
- Tidy-as-you-go discipline
- Team cooking and individual confidence
- Nutritional conversations
HYGIENE & SAFETY #
- Long hair tied up
- Aprons provided and worn
- Hands washed before and after each session
- Use coloured chopping boards correctly
- Heat use supervised closely
- Food stored, labelled, and sent home in containers
COMMUNICATION & PARENT INFO #
- Parents must send:• 2 labelled containers (1 savoury, 1 sweet)• Packed lunch (nut-free)• Refillable water bottle
- Children must wear clothes that can get messy
WOW FACTORS & MAGIC MOMENTS #
- “Chef of the Day” apron
- “Mystery Ingredient Challenge”
- “The Bake-Off Tent” vibe on Day 4
- Personalised recipe cards to take home
- Photo board of creations and chefs
- ‘Guess the Spice’ sensory challenge
FEEDBACK & EVALUATION #
- End-of-day mini reflections (What did you learn? What surprised you?)
- Written feedback slips on Day 4 (with recipe folder)
- Staff notes on participation and growth
SAFEGUARDING & MEDICAL #
- Ensure medical needs (esp. allergies) are logged and known
- No unsupervised access to hot zones
- Use of cleaning products stored securely
- Staff always in pairs for supervision
- All injuries recorded in incident log
