Check out our Upcoming School Break Camps!

SUMMER 2021 CAMP - NOW ENROLLING

Age groups, days & times, pricing

Ages 7-10:

• All camp sessions run 9:30am-12:30pm unless otherwise specified.
• School Break “Half-day” Camp Sessions- $94 per camp half-day
• Weekly "Half-day" Camp Sessions- $450 per camp week

Ages 11-17:

• All camp sessions run 1:30-4:30pm for "half day" and 9:30am-2:30pm for "full day" unless otherwise specified.
• School Break “Half-day” Camp Sessions- $94 per camp half-day
• Weekly "Half-day" Camp Sessions- $450 per camp week
• Weekly "Full-day" Camp Sessions- $650 per camp week

SUMMER BREAK CAMP WEEKS 2021: Click on your child's age group for more information

THE FINER DETAILS

• All camp sessions run 9:30am-12:30pm unless otherwise specified.
• All events are led by a chef instructor
• Max attendance is currently 10 students (Camps fill up fast!)
• All camp weeks revolve around a pre-planned theme
• Essential kitchen safety will be taught along with culinary skills
• Tuition will be pro-rated for enrollment after the start of a camp week as long as there is space available
• Does your child have an allergy? Read more here
• Call us to process your purchase and request a 10% discount for any additional siblings enrolled during the same camp week or camp day. Discount MUST be applied by our staff at the time of booking in order to receive this discount. Not combinable with other discounts or offers.

Here are a few of the COVID-19 safety protocols we have implemented to support children, staff, and families:

• Uncorked Kitchen staff will wear masks at all times in the building and when working with children. Gloves will be worn when appropriate.
• Children are required to wear masks to participate.
• Sanitization of high-traffic and high-touch areas, including the bathrooms, has been increased.
• Maximum group size of 10 kids in the kitchen, spaced socially distanced apart at their workstations.
• Junior chefs will be cooking in the kitchen, have access to gloves if requested, and will be reminded often to wash their hands in the kitchens.
• All cooking participants will be cooking all of their dishes from start to finish; we will not have any group prepared menu items.
• To support more air flow, we will have the garage doors open as much as possible, weather permitting.
• Pickup and drop off procedures have been updated to eliminate a high volume of foot traffic in the building. These procedures are emailed out to the person who enrolled the student in the camp, typically the weekend prior to the start of their camp week, along with our updated waiver to complete.