Why did the Chicken go to Camp? Each camper will have a whole chicken to de-bone. This chicken will be used to create a family meal that will be sent home at the end of the week. We will use every part of the chicken, making chicken sausage, wings for lunch, chicken breast parmesan for the take-home dinner. The meal taken home on Friday will include: Chicken sausage bruschetta, local organic salad, Pappardelle pasta with tomato sauce, Chicken Parmesan, and fresh mini fruit pies.

This camp encompasses favorites that are typically inexpensive, uncomplicated, and easy to prepare. In addition to a brief sojourn into ethnic foods, this camp will focus on practical meals and homemade favorites. These dishes are particularly good for young people when they need to keep costs down. Your young chef will rub elbows with many professional chefs all week long becoming competent and proficient in the kitchen by actually practicing hands-on culinary skills with them for five hours a day! Supply fee includes personalized chef's jacket , professional-quality chef's knife, Blue Ribbon electronic cookbook, diploma, daily lunch, and a student's ticket for Thursday Night's Graduation Dinner. This is our Junior Camp for ages 7-13.

Dupont Kids Fitness' weekly summer camps offer non-competitive sports and nutrition education for campers. Our coaching staff are required to be certificated teachers and they provide high quality lessons throughout the week. Campers will have the opportunity to particiate in bike hikes, parks tours, library visits, nutritious cooking class, and many more fun and exciting health and fitness related activities throughout the summer.

Five sessions of weekly classes including art, woodworking, drama, baking, sports, animation, lego and more! Open to children entering grades K - entering 6th grade. See website for full details and course selections.

During this camp we will focus on specific regions of the world, Europe, China, The Middle East and South America. We will learn about the food and culture of these regions and learn different cooking methods and tools that are used in these areas. On one day all cooking will be done in Woks and we will attempt to use chopsticks all day, to cook and eat! Campers will take home a six course “small plates” sampler from around the world on Friday.

Grab a rolling pin and put on an apron! We’re going to be sifting, whisking, kneading, mixing and measuring as we bake savory and sweet creations from scratch. You’ll learn skills from the basics of proper measuring and correct utensil use to cake creations, flay pie crusts, the basics of working with yeasted dough and much more!

Join us for an exciting 2-day camp, filled with fun and delicious activities! Day 1: snack walk in our organic p-patch plot, begin the harvest, make flower bouquets and chef's hats, and set up our "banquet room". Day 2: finish the harvest, plant crops for the next camp, and prepare a delicious lunch and dessert using fresh, seasonal vegetables, herbs, and fruits. Plus, each child can invite a guest for the banquet, who they will wait on in royal fashion - sign up for one or several! Course # 97541 on SPARC.

Form  your own colony, make fire with flint and steel, and venture to  neighboring islands as you explore the traditions and travels of the French Voyageurs and Native Americans. Share gifts in a potlatch, shoot bows and arrows, do traditional arts and crafts, and cook outdoors. Overnight trips by kayak, canoe, sailboat, or hiking are offered this session. Celebrate Bastille Day and follow the Tour de France bicycle race.

At this camp, each camper will have a whole chicken to de-bone. This chicken will be used to create a family meal that will be sent home at the end of the week. We will use every part of the chicken, making chicken sausage, wings for lunch, chicken breast parmesan for the take home dinner. The meal taken home on Friday will include: Chicken sausage bruschetta, local organic salad, Pappardelle pasta with tomato sauce, Chicken Parmesan, and fresh mini fruit pies.

Grab a rolling pin and put on an apron! We’re going to be sifting, whisking, kneading, mixing and measuring as we bake savory and sweet creations from scratch. You’ll learn skills from the basics of proper measuring and correct utensil use to cake creations, flay pie crusts, the basics of working with yeasted dough and much more!

This camp encompasses favorites that are typically inexpensive, uncomplicated, and easy to prepare. In addition to a brief sojourn into ethnic foods, this camp will focus on practical meals and homemade favorites. These dishes are particularly good for young people when they need to keep costs down. Your young chef will rub elbows with many professional chefs all week long becoming competent and proficient in the kitchen by actually practicing hands-on culinary skills with them for five hours a day! Supply fee includes personalized chef's jacket , professional-quality chef's knife, Blue Ribbon electronic cookbook, diploma, daily lunch, and a student's ticket for Thursday Night's Graduation Dinner. This is our Junior Camp for ages 7-13.

Engage in fun, hands-on activities as you create your own masterpieces in our Do-It-Yourself Camp! Get your hands dirty as you squeeze, coil, and build original sculptures out of clay. Put on the chef’s hat and make desserts that are both delicious and beautiful. Turn a pair of boring white canvas shoes into art by painting a fashion-forward design and showing them off on the runway. Become a chocolatier at Dawn’s Candy & Cake Chocolate 101 class. At D.I.Y. Camp, we empower our campers to say, “Yes, I did it myself!”

This camp expands on the experiences of our Nature Adventure Day Camps providing your camper with opportunities for more fun along with development of more focused wilderness skills. All campers will receive training and assessment in the safe use of knives, and will have opportunity during the week to use this skill with the attentive supervision of our staff. Other skills that your camper will have the opportunity to practice will include some (but not necessarily all) of the following; making fire with matches and with friction, safe and effective fire tending techniques, principles of shelter-building, identifying and harvesting wild edibles, open-fire cooking and stalking bullfrogs (catch-and-release only at this camp, no hunting). Projects might include making baskets for collecting wild food, candle making and hand-twisting cordage! Along with the focus on survival skills, your camper should be ready for some serious on-trail and off-trail exploration at our property in the foothills outside of Duvall. They may find themselves wading through the sword ferns gathering material for a shelter, crawling through a thicket to get at that perfect stick for a fire-making kit, or wading at the edge of our pond to gather cattail roots for a wild lunch. No matter what specific activities and adventures we have during a week of Survival Skills Day Camp, our goals remain the same -- that your child have fun, while learning about nature and themselves. At the end of a week with us, we hope that you see in your child increased self-confidence, as well as excitement about an assortment of new skills and stories of adventure.

During this camp we will focus on specific regions of the world, Europe, China, The Middle East and South America. We will learn about the food and culture of these regions and learn different cooking methods and tools that are used in these areas. On one day all cooking will be done in Woks and we will attempt to use chopsticks all day, to cook and eat! Campers will take home a six course “small plates” sampler from around the world on Friday.

This camp encompasses favorites that are typically inexpensive, uncomplicated, and easy to prepare. In addition to a brief sojourn into ethnic foods, this camp will focus on practical meals and homemade favorites. These dishes are particularly good for young people when they need to keep costs down. Your young chef will rub elbows with many professional chefs all week long becoming competent and proficient in the kitchen by actually practicing hands-on culinary skills with them for five hours a day! Supply fee includes personalized chef's jacket , professional-quality chef's knife, Blue Ribbon electronic cookbook, diploma, daily lunch, and a student's ticket for Thursday Night's Graduation Dinner. This is our Senior Camp for ages 14-18.

Young chefs, bring your parent, grandparent, or caregiver and learn together how to make fun and healthy meals that the whole family will love. Adults, bring your child and help them to gain some self-sufficiency in the kitchen while you simultaneously gain some independence. Each session ends with a delicious lunchtime feast of all the dishes created in class.

This fun, interactive, hands-on series is designed for kids in the kitchen, learning good food choices and great cooking skills for a lifetime. Chef Pam makes cooking fun. With picnic fare, campfire food, breakfast, lunch, dinner and snack foods, campers will learn it all. Topics include: Day 1: Top o' the Mornin, Breakfast — The most important meal of the day. Day 2: Earl of Sandwich — did you know that sandwiches were invented in England? Day 3: Campfire Grill — Gather round, sing a few songs, prepare and enjoy an alfresco lunch. Day 4: Summer Bake-Off — Great things from the Sizzleworks ovens--cakes, muffins, pastries too. Day 5: Picnic!! — Mix it up! Roll it up! Pack it up! Here we go!

At this camp, each camper will have a whole chicken to de-bone. This chicken will be used to create a family meal that will be sent home at the end of the week. We will use every part of the chicken, making chicken sausage, wings for lunch, chicken breast parmesan for the take home dinner. The meal taken home on Friday will include: Chicken sausage bruschetta, local organic salad, Pappardelle pasta with tomato sauce, Chicken Parmesan, and fresh mini fruit pies.

This camp encompasses favorites that are typically inexpensive, uncomplicated, and easy to prepare. In addition to a brief sojourn into ethnic foods, this camp will focus on practical meals and homemade favorites. These dishes are particularly good for young people when they need to keep costs down. Your young chef will rub elbows with many professional chefs all week long becoming competent and proficient in the kitchen by actually practicing hands-on culinary skills with them for five hours a day! Supply fee includes personalized chef's jacket , professional-quality chef's knife, Blue Ribbon electronic cookbook, diploma, daily lunch, and a student's ticket for Thursday Night's Graduation Dinner. This camp is for ages 7-18.

Join us for an exciting 2-day camp, filled with fun and delicious activities! Day 1: snack walk in our organic p-patch plot, begin the harvest, make flower bouquets and chef's hats, and set up our "banquet room". Day 2: finish the harvest, plant crops for the next camp, and prepare a delicious lunch and dessert using fresh, seasonal vegetables, herbs, and fruits. Plus, each child can invite a guest for the banquet, who they will wait on in royal fashion. Search for course # 97540 on SPARC. Camp Director: Emily Bishton.

Students that have attended a Blue Ribbon summer camp, or the equivalent, can join us for an advanced course on classic French cooking. Traditional French techniques are considered to be one of the world's most refined and elegant culinary styles. It is renowned for both its classical ("haute cuisine") and provincial styles. Many of the world's greatest chefs are or were masters of French cuisine. Additionally, French cooking techniques have been a major influence on virtually all Western cuisines, and almost all culinary schools use French cuisine as the basis for all other forms of Western cooking. Supply fee includes: an advanced cookbook, knife case, knife sharpener, diploma, daily gourmet lunch and daily culinary ingredients.

This camp encompasses favorites that are typically inexpensive, uncomplicated, and easy to prepare. In addition to a brief sojourn into ethnic foods, this camp will focus on practical meals and homemade favorites. These dishes are particularly good for young people when they need to keep costs down. Your young chef will rub elbows with many professional chefs all week long becoming competent and proficient in the kitchen by actually practicing hands-on culinary skills with them for five hours a day! Supply fee includes personalized chef's jacket , professional-quality chef's knife, Blue Ribbon electronic cookbook, diploma, daily lunch, and a student's ticket for Thursday Night's Graduation Dinner. This is our Junior Camp for ages 7-13.

Create culinary masterpieces with guest chefs and discover a wide variety of foods from around the world and our own backyard. A different chef each day including fabulous gourmet chef Frank Blanchard. In person registration at the Community Center begins April 5.

During this camp we will focus on specific regions of the world, Europe, China, The Middle East and South America. We will learn about the food and culture of these regions and learn different cooking methods and tools that are used in these areas. On one day all cooking will be done in Woks and we will attempt to use chopsticks all day, to cook and eat! Campers will take home a six course “small plates” sampler from around the world on Friday.

Discover the magic of compost and our worm bins. Harvest veggies from the garden and cook them up into tasty snacks. Use tools to tend the garden. Learn where our food comes from and how it grows. This theme-based weeklong day camp is a great way to have summer fun while learning about the fascinating world of the garden. Spend five days developing practical garden skills, exploring plants and discovering animals that live in Seattle Tilth's community learning gardens and Meridian Park. This camp is intended for campers entering grades 1-4 in fall 2013.