Dates
Jun 28 – Jul 3 (FULL)
Grades
Costs
Embark on a flavorful journey around the globe! This camp is designed for high school students who love food and want to explore the art of cooking through global traditions. Participants will learn essential culinary techniques, cultural food history, and presentation skills—all while creating dishes that represent diverse regions. Parents can be confident their students will gain hands-on experience, teamwork skills, and a deeper appreciation for international cuisine.
In addition to the regular items needed for camp, a Culinary Arts camper should plan to wear long pants and closed-toed shoes while in the kitchen. For field trips, we will be doing a significant amount of walking, so make sure to bring comfortable walking shoes.
| 9 a.m.-noon | Sauces and salad dressing |
| Noon | Lunch |
| 12:30 p.m. | Farm-to-table shopping and menu creation |
| 2 p.m. | Farm-to-table dinner prep |
| 4:45 p.m. | Dinner and discussion |
| 5:30-6 p.m. | Clean-up and dismissal |
(Exact times and session content may vary.)
Camp check-in for all campers is on Sunday between 2–4 p.m. at the Welcome Center.
Day camp drop-off each day will be from 8–8:30 a.m. at the Welcome Center.
When you arrive on campus, follow the signs to the Welcome Center to check-in. Our camp counselors will give you your camp schedule and camp T-shirt. If you have a camp balance, you can take care of it at this time.
Day Camp pick-up each day will be from 4:30–5 p.m. in the Welcome Center. Camps generally end on Friday at noon. Check your specific camp schedule for times of final presentations, performances or concerts that may take place after noon on Friday.
Day campers must live in or stay with family in the immediate Greenville area.
Campers may be required to be on campus from 8:30 a.m.–9 p.m. on camp days.
Check your camp schedule for specific details.
Day campers can also enjoy a fun highlight of our camp experience, the Bruins Bash, on Wednesday from 7–9 p.m.
Lunch and dinner are included in the camp cost.
Phones may be used at certain time during the week of camp depending upon activities.
A modest amount of spending money is suggested for The Den, vending machines and Bruins Shop.
Please note: BJU cannot be responsible for money, valuables or personal articles.
Overnight Campers:
At EDUcamp, we want to create an environment that is appropriate and comfortable for all campers. In order to do this, we have a dress code that we ask all campers to abide by. Please review these guidelines to ensure that your camper’s attire aligns with our camp standards:
Tops:
Bottoms:
Inappropriate Themes or Images:
Lunch will be served in our dining common in an all-you-can-eat buffet style. Any food concerns (allergies, diet restrictions, etc.) can be noted in the online registration form.
Rob Hansen has been working in food service for more than 25 years. In addition to teaching Culinary Arts at BJU, he has worked with Chef Rodney Freidank, Shaun Garcia and Greg Teal. He has had the privilege of working as part of the culinary team at Soby’s New South Cuisine, Table 301 Kitchen and Catering, The Lazy Goat and Highway 301. He has also served as the Executive Chef for the Greenville Drive.
