2017 Camps

February Winter Break (Ages 9 –12 Sold Out)

Feb. 20–23
8:30 a.m.–12:30 p.m.

Join us this winter break for a 4–day cooking series. Campers will learn and practice essential kitchen skills and master some basic fundamentals of cooking—all while having fun! Each day will consist of a culinary challenge team challenge, skill lessons and opportunities to meet professionals from the Co-op and of course cook delicious food!

All week we will cover fundamentals such as basic knife skills, how to read and follow a recipe, measuring and mixing, and the importance of kitchen safety. Campers will be expected to respect the rules of the kitchen as well as clean up at the end of each day.

At the end of camp, each young chef will take home a packet of the recipes they made and an experience they will never forget.


April Spring Break (Ages 13–17)

April 17–18
9:00 a.m.–3:00 p.m.

This two day intensive class for teens is an introduction to essential kitchen skills and fundamentals of cooking. Teens will work together to learn techniques for everything from grilling and searing, creating luscious sauces, making pizza and pasta from scratch to making a perfect chocolate soufflé. We will also cover the basics of proper knife handling, how to read and follow recipes, shopping for food and the importance of kitchen safety.
These two days will be packed with information!

At the end, your teen will come home with a packet of recipes and the confidence to create meals at home.

SIGN UP HERESpace is limited! Class limit: 12.


Summer Cooking Camps (Ages 9–12;)

June 26–30
9:00 a.m.–3:00 pm*
Theme: Around the World - SOLD OUT

Come take a cooking trip around the world with stops in Asia, Europe, Africa, South America and home again to North America! Each day we will stop on a different continent to discover the different flavors, dishes and cultures. Along the way, we will cover fundamentals such as basic knife skills, how to read and follow a recipe, shopping for ingredients, measuring and mixing, and the importance of kitchen safety.

We will emphasize team work as well as give time each day for personal reflection. Campers will be expected to respect the rules of the kitchen as well as clean up at the end of each day- just like real chefs.

At the end of the week, each young chef will take home a packet of the recipes they made and an experience they will never forget. Come ready for a cultural adventure with food!

This class is currently SOLD OUT. Contact ERogers [at] coopfoodstore.com (Emily Rogers) to be placed on waiting list.

July 24–28
9:00 a.m.–3:00 pm*
Theme: The Science of Cooking

Why does adding yeast make bread rise? What makes the simple egg so extraordinary? Did ketchup really originate from pickles? For five fun-filled days, kids will experience a world of hands-on culinary exploration into the science of cooking! Each day we will explore different ingredients and techniques to learn about how food works.

In addition we will cover fundamentals such as basic knife skills, how to read and follow a recipe, shopping for ingredients, measuring and mixing, and the importance of kitchen safety. We will emphasize team work as well as give time each day for personal reflection. Campers will be expected to respect the rules of the kitchen as well as clean up at the end of each day- just like real chefs.

At the end of the week, each young chef will take home a packet of the recipes they made and a foundation of cooking that will benefit them for a lifetime.

SIGN UP HERESpace is limited! Class limit: 12.

August 21–25
9:00 a.m.–3:00 pm*
Theme: Cooking with Books

From age-old classics to new favorites, during this week of camp we will use inspiration from some of our much loved books to explore different recipes and cooking styles. Like young Laura Ingalls, we will explore local foods and what it means to eat from the land. We will let our imaginations soar with Willy Wonka as we turn the learning center into our own Chocolate factory and candy shop. Like Alice and Charlie we will discover the true meaning of happiness with friends, family and pie!

Each day will feature a new book and new ideas, fundamentals such as basic knife skills, how to read and follow a recipe, measuring and mixing, and the importance of kitchen safety. We will emphasize team work as well as give time each day for personal reflection. Campers will be expected to respect the rules of the kitchen as well as clean up at the end of each day.

At the end of the week, each young chef will take home a packet of the recipes they made and an experience they will never forget.

SIGN UP HERESpace is limited! Class limit: 12.

* $10 extra per day for extended hours ( Early drop-off 8:30 a.m. and Late-pickup 4:00 p.m. )

Suggested reading list for Summer Camps: (not required, but encouraged!)

  • Pie by Sarah Weeks (ages 9–12)
  • Fortunately, the Milk by Neil Gaiman (ages 8–12)
  • Harry Potter and the Sorcerer’s Stone by J.K. Rowling (ages 9–12)
  • Charlie and the Chocolate Factory by Roald Dahl (ages 8–12)
  • Little House in the Big Woods by Laura Ingalls Wilder (ages 8–12)
  • Mother Goose Nursery Rhymes (all ages)

Hanover Store
45 South Park Street
Hanover, NH 03755
(603) 643-2667
7 am-8 pm

Co-op Market
43 Lyme Road
Hanover, NH 03755
(603) 643-5252
Mon.-Fri. 6 am-8 pm
Weekends 7 am-8 pm

Lebanon Store
12 Centerra Parkway
Lebanon, NH 03766
(603) 643-4889
7 am-8 pm

White River Junction
209 Maple Street
WRJ, VT 05001
(802) 295-3400
7 am-8 pm

Service Center
51 South Park St.
Hanover, NH 03755
(603) 643-6650
Mon.-Fri. 8 am-4:30 pm
Sat. 8 am-noon

(for select repairs)

Commissary
47 A St.
Wilder, Vt.
603-442-4406
Mon.-Fri. 6 am-2 pm