Chef Gracy Day Camp

During this four-day camp in July, students were provided lessons on the MyPlate system, food safety, and food preservation.  While campers engaged in hands-on opportunities in the kitchen, they learned about measuring foods and basic knife skills.  By the end of the camp, they were able to develop their own recipes.

Activities included a field trip to a local farm, canning strawberry jam, making butter, experimenting with sugary drinks and solid fats, and a ‘Chopped Junior’ challenge on the last day.