07/08/2019 - 07/26/2019
Location: Fort Collins, On-campus
Event/Activity Description
Encourage your child’s exploration in the kitchen with a culinary experience they will never forget. We have lined up three weeks of fun cooking activities including Food Science and Fermentation, The Art of Baking, and Meals from Around the World! For ages 6-12! All camps run M-F 8:30am – 4pm July 8th-26th.
Our camps are for the curious junior scientists, enthusiastic bakers and adventurous children. The fermentation/food science camp will explore the genetics of taste and changes in taste perception. Junior cooks will produce yogurt and fermented creations. The baking camp will explore the importance of baking ingredients and demonstrate ingredient relevance. Junior cooks will bake bread, crackers, cupcakes and learn about allergen alternatives. The around the world camp will explore and discuss different meals from around the world. Junior cooks will learn about alternative sources of protein and prepare recipes like jollof rice, naan, cricket muffins and friend plantains.
Event/Activity Details
Target Populations:
K-5 Students
Program Type:
Larger/encompassing several smaller opportunities
Larger Program Details:
We are offering three different camps each with a different food emphasis.
Instructional Delivery Methods:
Camps, Demonstration or simulation, Inquiry/hands-on
Participation Fees:
Paid Program
Description of Fees:
$275.00 per camper
Collaboration Opportunities
New members of the target population(s) can get involved / participate in the program.
CSU at National Western Center Theme:
Food Systems, Health
More Information / Register
Primary Contact
Michelle FosterAssociate ProfessorFood Science & Human Nutrition
Contact Information
(970) 491-6189 Email Michelle Foster Visit Michelle Foster’s Website
