Summer 2026 Culinary Camps
For students age 12 and up*
For over 20 years, Hands On Gourmet has provided culinary education and teambuilding events to the San Francisco Bay area. Since we call ourselves HOGs, we’re happy to announce our Little Pigs cooking day camps for aspiring chefs age 12 and up. Each 5-day cooking or baking camp is designed to give students hands-on culinary experience led by highly trained chefs. Our beautiful kitchen overlooking the SF Bay is the perfect real-world setting for your Little Pig to get excited about the culinary arts, gain practical skills, and work in teams.
We guarantee small groups of no more than 8 students per chef instructor.
*please contact us if you feel your younger student is ready to tackle more advanced skills
Summer Culinary Camps
Session 1 - Kitchen Fundamentals: June 15-19
Session 2 - World Traveler: June 22-26
Monday-Friday 9am-3pm
Summer Baking Camps
Session 3 - Baking the Basics: July 6-10
Session 4 - Advanced Baking: July 13-17
Monday-Friday 9am-3pm
Kids can cook at Hands On Gourmet
June 15-19 Kitchen Fundamentals
June 15-19 Kitchen Fundamentals
June 15-19 Kitchen Fundamentals
Learn essential techniques including knife skills, kitchen organization, food safety, vegetable preparation, basics of protein cookery and finish the week with a market basket team challenge
June 22-26 World Traveler
June 15-19 Kitchen Fundamentals
June 15-19 Kitchen Fundamentals
Explore the authentic flavors and cuisines of Italy, Thailand, Mexico, India, and Spain. Each day will highlight essential ingredients and encourage students to try new flavors and dishes.
July 6-10 Baking the Basics
July 6-10 Baking the Basics
July 6-10 Baking the Basics
For students newer to baking, we will explore the basics of proper measuring, temperature, humidity and technique to craft delicious items such as cookies, pizza, truffles, muffins, tarts and more. Lunch will be served daily.
July 13-17 Advanced Baking
July 6-10 Baking the Basics
July 6-10 Baking the Basics
Throughout the week, we will build on techniques and recipes to create several classic dishes including donuts, cheesecake, pretzels, baguettes, eclairs, layer cakes, scones and more.
Lunch will be served daily.
