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CULINARY CAMP OVERVIEW

F I V E D AY P R O G R A M D E S I G N E D F O R C H I L D R E N A G E S 7 - 1 2 Y E A R S .

Saint Louis University’s Culinary Camp is a week-long program in which campers will be learning, preparing, and cooking a variety of foods and making products from food-based materials. Children will have programs with professional chefs and registered dietitians. Basic principles of good nutrition, health, and physical activity will be emphasized during all activities. Camp will focus on gardening, cooking and a healthy lifestyle.

ACTIVITIES

Each week is designed around a seasonal food theme and will include food science, cooking, gardening, nutrition education, and physical activity. Each session will be unique.

PROGRAM OBJECTIVES

At the end of the program, the child will: • Demonstrate basic cooking techniques and principles by preparing a variety of foods from all food groups in the food guide pyramid. • Incorporate nutrient dense foods into recipes and meals to improve health. • Learn food & kitchen safety principles. • Learn basic gardening skills: to plant, care for, and harvest a garden. • Participate in a modified Community Supported Agriculture (CSA). • Understand importance of sustainable local agriculture. • Participate in a Disability Awareness Day to promote understanding of physical limitations.

CAMP LOCATION

The program will be held in the Doisy College of Health Sciences on Saint Louis University’s Medical Center Campus. Facilities include the Nutrition and Dietetic Department’s food-lab, Fresh Gatherings Cafeteria, the multipurpose room, and the SLU School Garden/ Farm. A student worker will be available at the cafeteria entrance for parents who need to drop off and pick up quickly. On the first day all parents will be required to sign their child in at the time of drop off. You will need to sign your child out at time of pick up daily.

COST

$250 for the week for SLU families $275 for non-SLU families, includes lunch in Fresh Gatherings

PAYMENT

You may make payments electronically at nd.slu. edu/culinary-camp via secured credit card transaction or online check. If you wish to write a manual check, please contact the department at (314) 977 - 8523.

Session 1

2014 Camp Schedule June 2 - 6

Session 2

June 9 - 13

Session 3

June 16 - 20 (Ages 13 - 19)

Session 4

June 23 - 27

Session 5

July 7 - 11 (Ages 5 - 8)

Session 6

July 14 - 18

Session 7

July 21 - 25

Session 8

July 28 - August 1

REGISTER AT ND.SLU.EDU/CULINARY-CAMP FOR MORE INFORMATION CALL THE DEPARTMENT AT (314) 977-8523.

POLICIES

Parents/guardians are responsible for the welfare of their children prior to and after the program in which the child is enrolled. Saint Louis University is located in an urban setting; therefore we do not allow children or teenagers to walk about the campus unsupervised. Campers must be picked up by a parent/guardian and cannot walk to a bus stop or an on-campus office.

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The Camp program does not retain a full-time registered nurse and/or licensed physician to assist in the administering of medications. If the child cannot administer the medication to him/herself a parent or guardian must be present to do so.

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Camp begins at 8:00AM and you should contact the department if your child(ren) will arrive late or needs to leave early. Children should not be dropped off before 8:00AM. The parent/guardian is responsible for picking up the children by 5:00PM. A $5 charge will be assessed for each additional five minutes past pick-up time.

The Camp Program reserves the right to cancel programs due to under enrollment, facility or staffing concerns. In these cases, the fee for that session will be returned in full.

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Program is limited to 20 participants and a minimum of 12. The balance in full must be received within 14 days prior to the start of the session to secure campers place. If full payment is not received by this time, places will be refilled on a first come first served basis.

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Disruptive or dangerous behavior by participants, as determined by the program staff cannot be allowed. Program staff will issue oral warnings and will contact parents to correct behavior. Children may be dismissed from the program if problems cannot be corrected or behavior imposes a risk to other participants.

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Enrollment in the program does not entitle parents or participants use of Saint Louis University facilities for any purposes other than camp programs.

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Each child should wear comfortable clothing. Tennis shoes and socks are required (no open-toed shoes or sandals are permitted). Please be sure your child’s name is on all clothing and belongings. The Department of Nutrition and Dietetics is not responsible for lost clothing or belongings. Please, no money, toys or radios, etc.

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Photographs and videotaping of children participating in the camp program will take place from time to time for promotional and educational purposes.

10. Daily lunches will be provided. If your child would prefer he/she may pack a light nutritious lunch. Refrigerators are available so a cooler is not necessary. 11. If your child(ren) will not be attending for any reason, please phone the Department of Nutrition and Dietetics as soon as possible at (314) 977-8523 or e-mail me at linckm3@slu.edu. 12. Parking is strictly enforced on campus. If you need to park on campus, please park in the East Hickory garage located across from Allied Health on Rutger. The daily fee is a maximum of $5.00 or $1.50 per hour. Metered parking is available on Caroline Street directly in front of the Allied Health Building as well as on Virginia Avenue.

DEPARTMENT OF NUTRITION AND DIETETICS DOISY COLLEGE OF HEALTH SCIENCES SAINT LOUIS UNIVERSITY 3437 N. CAROLINE STREET ST. LOUIS, MO 63104 ND.SLU.EDU 314.977.8523


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