This four-day culinary camp is geared toward students with gourmet aspirations of a career in the culinary profession. NDSCS culinary arts faculty help students discover new ingredients used in restaurants; learn French knife skills; bake breads, pastries and desserts; and work together in a professional kitchen. Topics include meat and seafood entrees, salads and dressings, advanced garnishing and buffet presentation.
|Name||North Dakota State College of Science|
|Program Focuses & Features||Cooking|
|Age Range||Residential — Coed Ages 16-18|
|Director||Mary Uhren, Director|
|Residential Fee||$150, 1 week.|
|Dates & Sessions||2 sessions, 1 week long|