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You are here » HomeCulinary AcademyYoung Adult & Kid Programs → Current Schedule

Young Adult & Kid Programs - Current Schedule

Classes are open to the public and are $114/person (Inclusive of service charge)
  • Schedule

      The Culinary Academy 2017 Summer Schedule

      Spring Break Kids Camp
      April 10, 12 and 14 (Monday to Friday)

      A hands-on spring cooking camp taught by Biltmore chef instructors. We lead kids on exciting cooking adventures to learn kitchen safety, recipes and skills to create tasty and fun dishes! The day camp is open to children ages 9-16. Students are grouped by age and work in our fully equipped, professional kitchen. Class size is limited to 15 campers

      Registration open to one day, two day or three day camp.

      Monday, Wed and Friday
      April 10, 12 and 14
      9-2pm  

      1 day $95
      2 days $165 (190)
      3 days $250 (285)

      View Spring Camp Registration Form (PDF)

      Kids Camps
      June, July and August | $545

      A hands-on cooking camp taught by Biltmore chef instructors with special workshops by our acclaimed hotel chefs. The week long sessions are open to children ages 9-16. Students are grouped by age and work in our fully equipped, professional kitchen. Class size is limited to 15 campers. The weekly camps run Monday - Friday 9am - 2pm all summer long and include lunch, apron, and all materials.


      Session 1       June 12-16 ***SOLD OUT***
      Session2        June 19- 23 ***SOLD OUT***
      Sesson3         June 26-30
      Session4        July 3 – July 7 (no class July 4) $436
      Session5        July 10-14
      Session6        July 17-21
      Session7        July 24-28
      Session8        July 31-Aug4
      Session9        Aug 7-11
      Session10      Aug 14-18

      $545 – includes lunch, apron and all materials

      View Summer Camp Registration Form (PDF)

      CURRICULUM INCLUDES

      Kitchen safety
      Basic sanitation
      Identification and proper usage of kitchen tools and equipment
      Techniques and ingredients of International cuisines
      Techniques of baking and pastry
      Menu planning
      Techniques of presentation and garnishing
      Introduction and exposure to the hotel chefs and their kitchens

      For more information or to register for a class please call (305) 913-3131.

 

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