Cooking Camps

What are Cooking Camps all about?

• Each of our unique programs offer participants individualized attention in a safe environment from a professional and caring adult leadership team. 
• All participants learn basic life skills about and related to cooking. 
• We focus on weights, measures, ingredients and their uses, how to use tools and utensils, how to interpret and follow a recipe, basic cooking skills, basic table setting and service, basic manners, food safety 101, and kitchen safety 101. 
• Our TOP CHEF participants learn and experience teamwork, budgeting, shopping, recipe creation, presentation and friendly competition. 
• We present and teach curriculum creatively and age appropriately. Because our curriculum is very "hands-on", we limit the size of our sessions/classes to a maximum of 12-16 participants. 
• We provide all materials, ingredients, and utensils required.

Why choose Camp Cook?

• We offer a specialty cooking camp experience where participants make everything with their own hands.
• Each participant has their own work station, ingredients, & utensils.
• Our session/class sizes are small and participants are grouped by age
• Our recipes are purpose driven, kid-tested, and unique to Camp Cook.
• Our staff to student ratios are 1:6 (1 adult to every 6 participants), guaranteeing your child/youth individualized attention.
• Our staff is made up of teachers and college students specializing in education and/or culinary arts.
• All staff are required to have background checks and are CPR and First Aid certified.
• Our entire team have been thoughtfully and thouroghly trained. 
• Many of our staff are returning team members.
• Our entire team loves kids and is dedicated to making positive contributions to their lives.
• Campers have a great time, learn great skills, eat alot, expand their palates, and take home everything they make, and recieve a copy of all recipes.

Registration & Payments

• Registration for camp begins March 22, 2010.  Space is extremely limited.  
• A deposit of $50 per participant/per programis required at the time of registration to secure your camp selections.  NO registration fees this year! 
• EARLY BIRD DISCOUNT if you register by May 1st.
• Final balances are due May 15th, 2010. 
• All registrations after May 15th must be paid in full at the time of registration.  A specific program guide is sent via email one week prior to your camp week detailing recipes and activities for your week of camp. 

Refunds & Cancellations

All requests for cancellations must be submitted in writing by email to  This e-mail address is being protected from spambots. You need JavaScript enabled to view it or fax 281.855.4202 to our main office.

1. Cancellations made by May 15th, 2010 will be refunded in full. After May 15th no cash refunds are given. All cancellations must be made by NO LATER than seven days prior to your program week.  At the time of cancellation a credit, less a $5.00 service charge, will be given.  "No shows"  will not receive credit.  If you do not submit a written request for cancellation by this deadline, you will be responsible for payment for that program week.  This policy applies to all programs, add-on's and fees.
2. Camp Cook reserves the right to cancel any camp not meeting enrollment minimum, to change recipes, or substitute instructors.
3. Camp Cook reserves the right to cancel any day(s) of any program due to inclement weather or any other situation which might compromise the safety of our participants, their families, or our staff.  Camp Cook does not refund for cancellations due to these circumstances.

Arrival & Pick-Up Procedures

All participants must be escorted, signed in and out each day. No "curbside" drop-off or pickup is allowed.

How to Register & Other Information

1. REGISTRATION OPENS MARCH 22, 2010.
2. Select your location and desired programs.
3. For cancellations on before and after camp, or merchandise, please call Camp Cook at 281.855.9779.
4. Please feel free to contact us if you have any additional questions.