Registration will open on or before February 1, 2019!

July 16–18, 2018 | 3 Days

Location:  Times
Room 3130, Student Union
521 East Avenue North
La Crosse, WI 54601
July 16: 8:30 a.m.–4:30 p.m.
July 17: 8:30 a.m.–4:30 p.m.
July 18: 8:30 a.m.–5:30 p.m.

This program's theme is barbeque. Participants will learn about grilling, roasting, sauteing, smoking and various barbeque applications.


Day 1: July 16, 2018

8:30–9:00 a.m.  Camper drop-off
9–9:30 a.m.  Get to know your fellow campers
9:30–10:30 a.m.  Introduction to Food Safety and Sanitation:
Handwashing, basid food safety, tour kitchen, terminology, equipment and temperatures
10:30 a.m. – Noon Knife cuts/cooking techniques
Campers will prepare their own meal for lunch
Noon–1 p.m.  Lunch
1–2 p.m Prep vegetables for big dinner using knife skills
2–3:30 p.m.  Nutrition knowledge, trivia game, and fruit carving demonstration
Prepare health snacks
3:30–4:30 p.m.  Demo dinner entrée
4:30 p.m.  Dismissal

Day 2: July 17, 2018

8:30–9:00 a.m.  Camper drop-off
9 a.m. –Noon  Mexican Theme
Build-Your-Own Burrito Bowl or Quesadilla
Noon–1 p.m.  Lunch
1–2 p.m Dessert demo
2–4:30 p.m.  Review recipes and begin preparation for big dinner
4:30 p.m.  Dismissal

Day 3: July 18, 2018

8:30–9:00 a.m.  Camper drop-off
9–10:30 a.m.  Breakfast ideas
10:30 a.m. – Noon Etiquette
Table setting
Serving your guests
Noon–1 p.m.  Lunch
1–4:30 p.m.  Review recipes and prepare for big dinner
4:30–5:30 p.m.  Big Dinner with your family
5:30 p.m.  Dismissal