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Bob Jones University

Culinary

What's cooking?

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Get a glimpse of the exciting world of professional food service! Start off with some basics like chopping. You’ll try new things and work on new techniques every day. What is the best part? You get to eat all of the wonderful foods that you create. Just be prepared… you might be expected to cook dinner when you get home.

Activities

  • Enjoy a “farm to table” day where we will visit a local farmers market, see what fresh/local items are available, write our dinner menu and purchase the items needed to prepare our menu.
  • Get behind-the-scenes tours of several Greenville restaurants, talk to professional chefs and enjoy dinner at one of the restaurants.
  • Learn how to make pasta from scratch.
  • Create desserts from scratch.
  • Tour local downtown restaurants.
  • Grow spiritually through devotions and Bible challenges.


Sample Schedule

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.)

Supply List

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.

General Information

Arrival/Departure

When to Arrive

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.

What to do When You Arrive

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.

When to Depart

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

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.

What to Bring

What to Bring

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:

  • Twin bedding or a sleeping bag and pillow
  • Toiletries
  • Towels and shower shoes
  • Bible

What to Wear

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:

  • Camper may wear loose-fitting shirts.
  • Sleeveless, midriff-bearing, or tight-fitting shirts are not permitted.

Bottoms:

  • Shorts that approach the knee are acceptable.
  • Loose-fitting jeans and athletics pants are permitted.
  • Mid-thigh shorts or tight-fitting pants are not allowed.

Inappropriate Themes or Images:

  • Clothing with inappropriate themes, offensive language or explicit images is not allowed.
  • Campers should refrain from wearing attire that may be considered offensive or disrespectful to others.

Accommodations

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.

Camp Director

Rob Hansen

Rob Hansen

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.

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