San Francisco Cooking Camps are 5-consecutive day sessions that offer your kids access to high-quality ingredients, top-notch tools, attentive instruction, and tons of fun. This camp is ideal for kids with a demonstrated passion for food and cooking who want to spend each day rolling up their sleeves to learn some amazing new recipes
What You'll Learn
By the end of the class, you will:
- Know how to prep and work clean & organized while baking
- Understand the basics of cream puffs and eclairs
- Know how to roll and shape a tart or pie crust
- Learn the fundamentals of decorating a celebration cake with buttercream
About This Class
Calling all kid cooks, amateur food whizzes, and interested beginners! Step away from the cooking shows and create your own kitchen magic. San Francisco Cooking School’s Kids Experiences have all the right ingredients for a perfect summer week.
Our Pastry Experience is aimed at mature kids, ages 10-14, who are passionate in the kitchen and hungry to learn more about all aspects of pastry. The experience is designed to make sure your kids learn the basics through a completely hands-on experience. Each day focuses on a different type of pastry, with step by step recipes, many variations, and lots of tips for the pros.
Eclairs, Pies, Cookies, and simply decorated Cakes will all be part of the program. The week culminates in a showcase of baked goods for friends and family with plenty of treats to bring home. Where better to learn the basics of making amazing pastries than in the professional kitchen of San Francisco Cooking School?
Note that lunch will be served to the class each day.
Menu
Each five-hour day will focus on a different type of pastry (choux, tart/pie doughs and fillings, cookies, and cakes, including frosting and decorating). You will prepare variations of each and leave with a notebook full of recipes and resources you’ll use again and again.
Details
- Full meal served in class
- Work in teams
- Five-session series
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Christine Simard
Christine came to San Francisco with the dream of pursing a career in pastry after her previous life in tech. Since graduating from the Professional Pastry program at SF Cooking School, she has worked at Nopa and Black Jet Baking Co., does professional recipe development and bakery consulting, and loves teaching cooking to kids and teens.
Jill McIntosh
A graduate of the Pastry & Baking Program at SF Cooking School, Jill works on the lamination team at MH Bread & Butter and was formerly at Jane the Bakery. She has also spent time working in pastry at Cotogna and Quince.