BSC Kids Culinary Program

The Bayview School of Cooking’s programs for kids strive to provide a fun and safe environment where children can learn age-appropriate cooking skills as well as an appreciation for new and different foods.

In order to guarantee your child a seat in a camp or a class,
pre-registration is required. Call (360) 754-1448 to register!

National Parks of Washington Kitchen Adventures
Join us for some summer fun as we “explore” the majestic national parks of Western Washington, in the kitchen! Meet Irene and her helpers at BSC to learn to cook fun food that’s inspired by Paradise Inn of Mt. Rainier National Park and Lake Quinault Lodge of Olympic National Park. Become an expert chef as you chop, slice, bake, and sauté, cooking up delicious dishes such as Wild Blackberry Cobbler, Sasquatch Burgers, and Hoh Rainforest Cookies. Get ready for two fun-filled days of
culinary surprises!


Summer Camps for Ages 5-8
Instructor: Irene Schade, Kids Culinary Arts Program CoordinatorTwo Sessions: 9-11:30 am/Monday and Tuesday
• July 15th and 16th
• August 12th and 13th
$95 per student*

Monday: Mt. Rainier National Park—Paradise Inn
• Paradise Inn Beecher’s Mac and Cheese
• Yakima Spinach Salad with Candied Walnuts and Pear Vinaigrette
• Wild Blackberry Cobbler

Tuesday: Olympic National Park—Lake Quinault Lodge
• Sand Dollar Pancakes with Marionberry Syrup
• Sasquatch Burger with Oven Fries
• Hoh Rainforest Cookies
*Includes: Recipe Booklet, Measuring Spoons & Cups and Mixing bowl

National Parks of the West Culinary Trek
Take an imaginary trek through the Grand Canyon, Glacier Park, Yellowstone and Yosemite, with Irene and her assistants as your guides on the culinary journey! During this four-day camp, create fun and unique dishes inspired by the stately lodges at each park, including Navajo Frybread, Bison Meatballs, Bear Paw Cookies, and Huckleberry Pancakes! Become an expert chef as you chop, slice, bake, and sauté, cooking up
delicious food inspired by our majestic national parks!

Summer Camps for Ages 9-13
Instructor: Irene Schade, Kids Culinary Arts Program Coordinator
Four Sessions 9-11:30AM/Monday-Thursday• July 8th-11th
• July 22nd-25th
• August 5th-8th
• August 19th-22nd
$190 per student*

Monday: Grand Canyon—El Tovar
• Black Bean Soup with Lime Sour Cream
• Navajo Frybread
• El Tovar House Salad-greens, jicama, pine nuts, berries, and goat cheese
• Bright Angel Trail Mix Cookie

Tuesday: Glacier Park—Glacier Park Lodge
• Backpacker’s Best Granola Bar
• Fireside Trailhead Burger with Secret Sauce
• Homemade Oven Fries
• Montana Banana Split, with a roasted-in-the-peel banana

Wednesday: Yellowstone—Old Faithful Inn
• Huckleberry Pancakes
• Old Faithful Inn’s Geyser Grains and Kale Salad
• Bison Meatballs
• Bear Paw Cookies

Thursday: Yosemite—Ahwahnee Hotel
• Fiscalini Farm Cheddar Cheese Soup
• Sourdough Croutons (served with soup)
• Campfire-Roasted Cauliflower with Apple-Smoked Bacon
• S’mores on a Stick
*Includes: Recipe Booklet, Measuring Spoons & Cups and Mixing bowl