Come and join Chef Gail Sokol for a hands-on, one week baking camp and learn culinary secrets that only chefs know. This camp is for the serious young chef who will learn how to bake scrumptious goodies that they can sample and take home to friends and family. Family members are welcome to enjoy our goodies on the last day of class.

Proper sanitation will be taught and how certain ingredients, when mixed together, cause reactions to occur which help to get the finihsed edible product.

Young chefs will learn what gluten is, what makes quick breads quick, and how to work a pastry bag.

Some of the incredible baked goods we could make include: Pate a choux (otherwise known as cream puffs), Baked Alaska, flaky croissants, apple gallettes (a free form tart), chocolate truffles, and chekcerboard cake.

Young chefs are asked to bring their favorite aprons and a packed lunch everyday.

Specifics Eligibility: 10-14 years of age Dates: July 8-12, 2002 Days: Monday - Friday Registration #: 60188 CFE 341-01 Hours: 9 AM - 2 PM Cost: $235

For additional information, contact the

Division of Continuing Education at 381-1423