3. Mini Chefs - Final

URBAN CAMP 2014

“Mini Chefs”

MONITORS MANUAL URBAN CAMP 2014 “Mini Chefs”

ACTIVA EDUCATIONAL SERVICES www.activa.org 2

Index

RULES FOR MONITORS Page Compulsory instructions 5

MY GROUP Page

Description of my student characteristics 6

TIMETABLE DISTRIBUTION OF ACTIVITIES Page Week I ,Week II 7

MINI CHEFS

Camp Introduction

8

CHEF GEAR Page

The Chef´s Hat 9

The Chef´s Apron 12

Placemat Setting a Table 14

Fruit and Vegetable Napkin 25

Seed Mosaic Napkin Rings 29

The Box Oven 32

MUSIC Page

Chocolate 35

Counting Bananas 36

Apples and Bananas 37

Pat-a-cake 38



One Potato Two Potato 38

Blow Wind, Blow 39

Humpty Dumpty 39

! Oh my Pizza! 39

STORYTELLING Page

The Gingerbread Man 40

Hansel and Gretel by Brothers Grimm

43

COOKING ACTIVITY Page

Fruit and Cheese Kabobs 45

Bread Sticks 47

Sopressata Lollipops 50

Chocolate Spoons 52

Corn Bee Salad 55

Kids Sushi Rolls 58

Mojito 61

Bread Snails 68

BBQ Sauce 73

! Oh My Pizza! 77

TARGETED GAMES Page

Banana Foot Race 79

“It Me or Blow Me Away” 81

Eat your Apple! 83

Egg Toss 86

“Find Me” 87



The Genius of Tarts 88

Orange in the Bucket 92

Potato in Spoon 93

Scoop it! 94

Master Chef 96

CAMP FINAL DIPLOMA 101

MOVIE

Ratatouille 103

MATERIAL RESOURCES Page

CAMP GEAR CRAFTS 104

MUSIC 106

STORYTELLING 107

COOKING ACTIVITIES 108

TRAGETED GAMES 112

CAMP FINAL DIPLOMA 114

MOVIE 115

CAMP EVALUATION 116

EVALUATION: GENERAL OPERATION OF THE CAMP

117

EVALUATION: DEVELOPMENT OF ACTIVITIES 118

EVALUATION: USERS OPINION 119



RULES FOR MONITORS

1. Remember that punctuality is essential, both on arrival and departure. 2. You should warn in advance if you foresee any change in your personal

calendar. 3. The mobile phone is a communication tool with your coordinator. Use the

Activas lanyard to carry it at all times. 4. You must immediately report any incident to your coordinator, 5. It is necessary that you plan ahead the activities, be sure you have the

necessary materials on time and everything will be ready. 6. The facilities must be left clean and tidy after each day. 7. Make sure all children finish their work and take their work home. 8. Remember to check and keep up to date medical records. 9. The day camp is very long, so everyone should take their lunch at midmorning. 10. In order to prevent children losing a garment, you have to establish rules of

order when they are changing clothes. 11. It is important to quickly become familiar with the person picking up each child.

In no case the child will be given to another family member or other person without prior authorization. Nor is it possible for children to go home alone. If you have any questions, contact your coordinator.

12. For ensuring a smooth functioning of the camp is essential mutual respect with

parents, children / and center staff. 13. Do not forget that the camp is outdoors, with lots of movement and activities

going on so hydration and sunscreen are a must for everyone. 14. Remember that this is a ludic activity, designed for all you to have fun.



MY GROUP



TIME TABLE DISTRIBUTION OF ACTIVITIES WEEK I-ll

DAY

TIME WEEK 1-2

Monday Tuesday Wednesday Thursday Friday

09,00

09,30 MORNING WELCOMING / SONG

09,30

10,15 COOKING

ACTIVITY

COOKING

ACTIVITY

COOKING

ACTIVITY

COOKING

ACTIVITY

COOKING

ACTIVITY

10,15

11,00 EATING SNACK

EATING SNACK

EATING SNACK

EATING SNACK

EATING SNACK

STORY TELLING

11,00

11,30 RECESS / LUNCH

11,30

12,00 TARGETED GAME

12,00

13,30 AQUATIC POOL GAMES

13,30

14,00 SONG

MOVIE

SONG

MOVIE

SONG

MOVIE

SONG

MOVIE

SONG

MOVIE



MINI CHEFS CAMP Introduction Cooking with kids can be fun, exciting, adventures and messy, very messy! But it helps them to build certain skills such as math concepts, following orders and oral speech. Therefore there is no doubt that it is an important part of any student’s educational experience. We have selected short and very easy recipes; most of

them do not need to use the oven. Cooking should not take too much time. Since students

can get bored easily. If we are working with mixed age groups it is important to give each student a function to perform, in order to have all students participate and be part of the cooking project.

Let them get observe, touch, smell all ingredients and

cooking utensils as you read to them. Set an example and ensure everyone wash hands and

clean the workplace before the cooking starts. Never, never leave preschoolers alone with cooking

utensils or food that might produce chocking. Not even for a split second. If you have to leave the room, take them with you.

Ask students to help cleaning and picking up after

cooking.



CHEF GEAR In order to start the” Mini Chefs” Summer Camp properly we need students to

have their appropriate Chef outfit. It is essential for any person dealing with

cooking to have his o her Chef hat and apron ready every morning in order to

start activities.

So the first thing students need to do is put on their Chef hat.

The Chef´s Hat

Place: Classroom with tables and chairs. Activity: Art craft.

Grade Level: All ages. Duration: 45 minutes

Materials:

• White cardboard • Bristol board

• Stapler • Scotch Tape

• White plastic bags 30x45 • Scissors

Instructions:

1. Students need to cut a strip of white cardboard (Bristol board) about 10cm

wide.

Preschool level: The teacher should cut out long strips out of cardboard.

Sometimes big cardboard pieces aren’t large enough so it might be

necessary to tape two pieces of cardstock together to reach the necessary

length. The average head contour measurement of a child is 46 cm.

Nevertheless, some exceptions might be for which teacher double check

should with his or her student group.



Primary level: If a teacher wants to extend a bit more this craft unit. Have Preschool level:

Students measure their heads and calculate their appropriate size, cut their

cardboard strip and so on.

2. Students may personalize and decorate the cardboard strip. They can make

a drawing or simply write their name with markers in big letters.

3. Once decorated the strip students should fit the strip around their head and secure it by stapling it closed. Preschool level: definitely will need help with this step



4. Once the ring base of the hat is ready students take a plastic bag and tape

the edges of the plastic bag to the inside of the card board headband, and

“fluff up” the plastic bag.

Students are ready to cook.



The Chef´s Apron

Place: Classroom big table or floor Activity: Art craft.


Materials:

• Scissors • Stapler • Ribbon

• Interlining fabric or plastic

• Ruler • Color markers • Old magazines

Instructions:

The teacher needs to pre cut rectangle shapes out of white interlining fabric or plastic. An average measure for students is as follows. Some exceptions might rise depending on individual student characteristics.

Preschool: 25 cm H x 40 cm L

Primary: 29 cm H x 50 cm L

Once students have the rectangular shape a ribbon should be place on top of the rectangle in transversal position to the corners. And the upper lateral corners need to be folded.



Next the corners need to be secured in order to create a narrow pocket for the passing ribbon. If we are working with interlining fabric material we can use a stapler. If we are working with plastic, scotch tape will be fine to use. TIP: Be careful neither to staple the ribbon nor to close to it. It is essential to leave some space for the ribbon to pass loose.

Will have the ribbon passing through the fold pocket we just created. The remaining corner flaps are trimmed. And all set! Students can wear their apron. Students can personalize their apron by making some drawings or scotch taping some cutouts from magazines.



Placemat Setting a Table



Materials:

• Scissors • Marker

Scissors

Clear paper plastic contact Printout placemat paper

OPTIONAL: White glue , Empty egg box

Etiquette and Manners are part of each age group's lessons as they are important

lessons to learn.

As Mini Chefs students must learn how to set a proper table. So with this craft

students will have a placemat that will teach them how to set properly a table is

below.

The teacher should start by reviewing vocabulary for the different elements in a

table.

Once reviewed the teacher will hand out the table print out elements for students

to cut out. Children should cut them and paste them on their Size A3 paper.

Elements should be colored and paste where they belong.

Preschool level - For young age group teacher can handout the printed template

that doesn’t require cutting only coloring. And review with them the elements. As

an extra idea students can draw food on the plate, liquid on glass etc.

Primary Simple level- Teacher handouts the printed template for cutting the table

elements.



Primary Advanced level- Teacher hands out a plain placemat .Students cut out the utensils.

The teacher calls out the place of setting a typical table setting students follow direction and paste.

TEACHER GLUING CALL OUT INSTRUCTIONS:

• Fork to the left. The extra fork on the far left in this picture is the salad fork.

• Plate center 1 inch from edge of table

• Knife and spoon to the right

• Knife should be closest to the plate with the blade facing toward plate

• Napkin under fork or on top of plate

Finally if students wish they can make a drawing in the back of the placemat in

order to have a double sided placemat.

When finished the placemats may be covered with plastic contact paper by both

sides to waterproof them and for students to take home and use it.





















Fruit and Vegetable Napkin



Materials:

Fruits: (apples, pears, oranges, bananas, lemons)

Vegetables:(broccoli, cauliflower, bell peppers, potatoes, carrots, corn, mushrooms, Chinese cabbage)

Knife Cloth napkin

Poster paint Chopping board

Plastic plates or trays Fabric white Napkin

Fruit and vegetable upon personal criteria choice.

We will use fruits and vegetables to create exciting prints on paper or fabric. Make

fun random prints or combine them to create interesting images. Depending on the

supply material we can also use fruit and vegetable prints to decorate our aprons,

placemats, table cloths, bandanas, shirts, or even your summer dresses.

Instructions:

1. Clean the fruits and vegetables. Wash and towel dry.



2. Prepare the fruits and vegetables by cutting or trimming them. Here are

some suggestions:

Apples and pears- cut lengthwise in half;

Bananas- cut in half;

Oranges and lemons- cut crosswise in half; Corn- cut in half and insert a stick

to make a handle;

Bell peppers- slice crosswise in half, remove the seeds;

Broccoli and cauliflower - separate into individual florets;

Mushrooms- slice button or any round mushrooms lengthwise in half;

Potatoes and carrots- slice into quarters, wedges or cut into specific shapes

such as a flower or star;

Chinese cabbage- trim off the base, we are going to use this part for

painting.

3. Put paint in shallow plates or containers. Prepare your sketch paper as well.



4. Dip a fruit or vegetable in one color of paint, making sure that the bottom is evenly-coated with paint.

5. Press the fruit or vegetable firmly on your sketch paper. This Chinese cabbage print looks just like a rose!

6. Students will discover how each ingredient can make a unique and interesting print. Broccoli makes sponge-like prints that are great for making trees.



7. Students can even make funny characters such as these baker, ballerina and clown. Details like the facial features or the patterns on the clothes can be done with the finger.



Seed Mosaic Napkin Rings



Materials:

•A variety of seeds, beans and spices •Toilet paper tubes

•Craft knife •Poster paint or acrylic paint •Paint brush

•White glue or tacky glue

Students will complete dressing up their tableware by making charming napkin rings with seeds perfect for a garden table setting in a summer afternoon dinner.

Instructions:

1. Cut a toilet paper tube into three sections, with each section about 1.5 inches wide.

2. Each paper tube section will be the base for our napkin ring. Paint each one with a background color.



3. Prepare various seeds, grains, beans and spices.

4. Apply a thick layer of white glue or tacky glue on a small area of the napkin ring base. Tacky glue is a thicker variety of white glue and bonds things quicker than white glue.

5. Sprinkle seeds onto the glue. It is better to work on a section at a time. If white glue is used each section you should let set before moving on to the next.

6. Students continue until they have covered the entire surface of the napkin ring.

Preschool level: young ones will find more easy and spontaneous to mix 2 or more types of seeds on a tray. After applying a thick layer of glue on the napkin ring, they sprinkle the seed with a spoon or simply roll the napkin ring onto the tray full of seeds.



Here are some notes and ideas for your mosaic design:

Doing simple geometric designs like stripes or triangles are the most doable for younger kids because it allows them to just sprinkle on the seeds.

Try out a more intricate design by carefully lining up the seeds rather than sprinkling them onto the napkin ring

Finally we students allow the finished napkin rings to dry completely.

If you're concerned about the seeds coming off, you can seal in the seeds by covering the surface of the napkin ring with a thick layer of white glue. Squeeze on a glob of glue and spread it with a paint brush, covering even the spaces between the seeds.

Remember: White glue and tacky glue will dry clear.



The Box Oven



Materials:

• Card box • Scissors • Aluminum foil

Scotch tape

Black marker Cutter or knife ( monitor use

only)

OPTIONAL: White glue , Empty egg box

Amazing but in this craft students will build an oven that will really works. For this craft we need the whole group participation. The craft has several jobs to be done which can be easily made by any age student. Proper job designation should be made by teacher.

Instructions:

1. First students should scotch tape close the box. Then the teacher should cut the top contour of the box and a lateral flap in one side of the box. A knife or sharp scissors may be used only by the teacher.



2. Then students: line the whole interior of the box with foil paper. Except for

the inner bottom part where a piece of black construction paper is placed so it fit the bottom of the box. If necessary it can be tape by the edges (Two pieces might be necessary depending the size of the box).

3. Students roll or crumple some newspaper and fit it around the inside edges of the box. This is the insulation. Some tape can be used to

4. Students cut some plastic film a bit larger than the top lid opening to seal it

with some scotch tape. This creates a layer of air as insulation that keeps heat in the box.

5. Students may draw outline the oven details such as buttons, numbers lateral

lid handle with the black marker.



6. OPTIONAL DECORATION: Students tear apart: the remaining box. In order

to cut out some shapes for:

Oven details:

Burners: Need to cut out four large circles, four medium and four small sized circles out of the torn box.

Students glue on top of the box the large circles and then the medium sized circles pretending to be the burners.

Oven buttons: Students glue the small sized cardboard circles in the lateral side of the box above the opening flap. From the egg cartoon four egg cups need to be cut out and scotched taped on top off the small circles.

The food is introduced by rising lateral opening flap or (lid) which should remain closed when food is cooking.

AT THIS POINT TEACHER CAN TELL STUDENTS THEY ARE READY TO COOK THEIR THIS SOLAR OVEN

Teacher may give students a break and connect this craft activity later

on with MNI PIZZA RECIPE.



MUSIC

Entering a classroom can be intimidating for people of any age. For children

learning a foreign language, it can be particularly daunting. Music will help

make the camp time warm and inviting.

We cannot expect students to fully understand all the lyrics, as some are in

other languages. What we want students to have a fun time repeating and

singing lyrics in English related to food and cooking.

COPY OF CD AUDIO AVAILABLE FOR SOME OF THE MUSIC

Some of these songs are short nursery rhymes perfect to use while children are cooking or playing. The teacher can connect link some songs to some of the Cooking activities or targeted games since most songs are product.

Chocolate

May be linked to “Chocolate Spoons” cooking activity.

http://bussongs.com/songs/chocolate.php

Beat, beat the chocolate,

Little peanut nose!

One, two, three, CHO-

One, two, three, CO-

One, two, three, LA-

One, two, three, TE-

Beat, beat, beat, and beat

Beat, beat the chocolate.



Counting Bananas

May be linked to “Banana Foot Race” targeted game.

http://bussongs.com/songs/counting-bananas.php

One banana, two bananas,

One, two, three.

Three bananas for me!

Four bananas, five bananas,

Four, five, six.

Six bananas for me!

Seven, eight, nine, ten!

Ten bananas for me!

Eleven, twelve, thirteen.

Thirteen bananas for me!

Fourteen, fifteen, sixteen.

Sixteen bananas for me.

Seventeen, eighteen, nineteen, twenty!

Twenty bananas for me.

Bananas to the left.

Bananas to the right.

Bananas turn around.

Bananas sit down.

Now peel your bananas and take a bite!

http://bussongs.com/songs/counting-bananas.php



Apples and Bananas

May be linked to “An Apple Today!” targeted game.

http://bussongs.com/songs/apples-and-bananas.php

I like to eat

I like to eat

I like to eat

Apples and bananas

I like to eat

I like to eat

I like to eat

Apples and bananas.

Now change the vowel sounds to A, E, I, O, and U in each verse:

Ay lake tay ate

Ay lake tay ate

Ay lake tay ate

ay-pulls aynd bay-nay-nays

Ay lake tay ate

Ay lake tay ate

Ay lake tay ate

ay-pulls aynd bay-nay-nays.

E: Ee leek tee eet eeples eend beeneenees

I: Eye like ty ite iples eye-nd bi-ni-nis

O: Oh loke toe oat oh-ples oh-nd bononos

U: Ooh luke too oot ooples oond boonoonoos.



Pat-a-cake

http://www.nurseryrhymes.org/pat-a-cake.html

Pat-a-cake, pat-a-cake, baker's man.

Bake me a cake as fast as you can,

Pat it and prick it and mark it with B,

And bake it in the oven for baby and me.

Patty cake, patty cake, baker's man.

Bake me a cake as fast as you can,

Pat it and prick it and mark it with B,

And bake it in the oven for baby and me.

One Potato Two Potato May be linked to “Potato Spoon Relay” targeted game.

http://www.nurseryrhymes.org/one-potato-two-potato.html

One potato, two potato,

Three potato, four,

Five potato, six potato,

Seven potato, more!



Blow Wind, Blow May be linked to “Eat me or blow me away “targeted game.

http://www.nurseryrhymes.org/blow-wind-blow.html

Blow wind, blow

And go, mill, go

That the miller may grind his corn

That the baker may take it

And into bread make it

And bring us a loaf in the morn.

Humpty Dumpty May be linked to “Egg Toss “targeted game.

http://www.nurseryrhymes.org/humpty-dumpty.html

Humpty Dumpty sat on a wall.

Humpty Dumpty had a great fall.

All the king's horses and all the King's men

Could not put Humpty together again.

! Oh my Pizza! May be linked to “! Oh my Pizza! “Targeted game.

http://bussongs.com/songs/the-pizza-song.php.

Pizza, Pizza - it's a treat. Pizza, pizza - fun to eat!

Stringy, gooey cheese so yummy; Pepperoni in my tummy. Pizza, pizza - it's a treat. Pizza, pizza - fun to eat!

http://www.nurseryrhymes.org/blow-wind-blow.html



STORYTELLING

The folktale is a story, passed down verbally from generation to generation. Each

storyteller told the stories a little differently, making them more interesting and

fascinating as the ages passed. Different folktales bear the characteristics of the

culture, folklore and customs of the people from which they originated.

If necessary stories may be simplified by the teacher in order to be understood by

students.

The Gingerbread Man Once upon a time, an old woman and her husband lived alone in a little old house. The couple had no children, and being lonely, the woman decided to make a boy of gingerbread. She carefully mixed the batter, rolled out the dough, and cut out a very nice gingerbread man. She added sugar icing for his hair, mouth, and clothes, and she used candy chips for buttons and eyes. What a fine looking gingerbread man he was! The old woman put him in the oven to bake. After he was fully done, she slowly opened the oven door. Up jumped the gingerbread man, and he ran out the door saying, Gingerbread Man "Run, run, as fast as you can! You can't catch me! I'm the Gingerbread Man!" The old woman and the old man ran after him, but they could not catch him. And so the Gingerbread Man ran and ran. While he running, he met a cow.

"Moo," said the cow. "You look very fine! Fine enough to eat!" And the cow started to chase to little man.

But the Gingerbread Man ran faster, saying,



"I ran away from an old woman. I ran away from an old man, and I can run

away from you! I can!"

And he laughed.

"Run, run, as fast as you can! You can't catch me! I'm the Gingerbread Man!"

The cow ran after the Gingerbread Man, but she could not catch him.

The Gingerbread Man kept running, and soon he met a horse.

"N..e..i..g..h...Neigh," said the horse. "You look might tasty! I think that I would

like to eat you."

"But you can't!" said the Gingerbread Man.

"I ran away from an old woman. I ran away from an old man. I ran away from a

cow, and I can run away from you! I can!"

And so he ran singing,


The horse ran after the Gingerbread Man, but he could not catch him.

The Gingerbread Man ran and ran, laughing and singing. While he ran, he met a

chicken.

"Cackle, cackle!" said the chicken. "You look fine enough to peck for dinner. I'm

going to eat you, Mr. Gingerbread Man!"

But the Gingerbread Man just laughed.

"I ran away from an old woman. I ran away from an old man. I ran away from a

cow. I ran away from a horse, and I can run away from you! I can!"

And so he ran singing,


The chicken ran after the Gingerbread Man, but she could not catch him.

The Gingerbread Man was proud that he could run so fast.

"Nobody can catch me," he thought.

So he kept on running until he met a fox. He just had to tell the fox how he ran

faster than all the others.

"Mr. Fox," he said, "As tasty as I appear to be. I cannot let you catch and eat me.

I ran away from an old woman. I ran away from an old man. I ran away from a

cow. I ran away from a horse. I ran away from a chicken, and I can run away from

you! I can!"

But Mr. Fox did not seem to care.

"Why would I want to bother you?" asked Mr. Fox. "You don't even look that

tasty. No, young man, I don't want to eat you at all."

The Gingerbread Man was so relieved.

"Well, indeed, Mr. Fox," said the Gingerbread Man. "If you don't mind, I think I'll

take a little rest here."



So the Gingerbread Man stopped running and stood still. And right when he

stood still...SNAP! went Mr. Fox's jaws right into the Gingerbread Man until he was

gone.

"He was very tasty after all," thought the fox.

Hansel and Gretel by Brothers Grimm Once upon a time a very poor woodcutter lived in a tiny cottage in the forest with his two children, Hansel and Gretel. His second wife often ill-treated the children and was forever nagging the woodcutter. "There is not enough food in the house for us all. There are too many mouths to feed! We must get rid of the two brats," she declared. And she kept on trying to persuade her husband to abandon his children in the forest. "Take them miles from home, so far that they can never find their way back! Maybe someone will find them and give them a home." The downcast woodcutter didn't know what to do. Hansel, who, one evening, had overheard his parents' conversation, comforted Gretel. "Don't worry! If they do leave us in the forest, we'll find the way home," he said. And slipping out of the house he filled his pockets with little white pebbles, and then went back to bed. All night long, the woodcutter's wife harped on and on at her husband till, at dawn, he led Hansel and Gretel away into the forest. But as they went into the depths of the trees, Hansel dropped a little white pebble here and there on the mossy green ground. At a certain point, the two children found they really were alone: the woodcutter had plucked up enough courage to desert them, had mumbled an excuse and was gone.



Night fell but the woodcutter did not return. Gretel began to sob bitterly. Hansel too felt scared but he tried to hide his feelings and comfort his sister. "Don't cry, trust me! I swear I'll take you home even if Father doesn't come back for us!" Luckily the moon was full that night and Hansel waited till it’s cold light filtered through the trees. "Now give me your hand!" he said. "We'll get home safely, you'll see!" The tiny white pebbles gleamed in the moonlight, and the children found their way home. They crept through a half open window, without wakening their parents. Cold, tired but thankful to be home again, they slipped into bed. Next day, when their stepmother discovered that Hansel and Gretel had returned, she went into a rage. Stifling her anger in front of the children, she locked her bedroom door, reproaching her husband for failing to carry out her orders. The weak woodcutter protested, torn as he was between shame and fear of disobeying his cruel wife. The wicked stepmother kept Hansel and Gretel under lock and key all day with nothing for supper but a sip of water and some hard bread. All night, husband and wife quarreled, and when dawn came, the woodcutter led the children out into the forest. Hansel, however, had not eaten his bread, and as he walked through the trees, he left a trail of crumbs behind him to mark the way. But the little boy had forgotten about the hungry birds that lived in the forest. When they saw him, they flew along behind and in no time at all, had eaten all the crumbs. Again, with a lame excuse, the woodcutter left his two children by themselves. "I've left a trail, like last time!" Hansel whispered to Gretel, consolingly. But when night fell, they saw to their horror, that all the crumbs had gone. "I'm frightened!" wept Gretel bitterly. "I'm cold and hungry and I want to go home!" "Don't be afraid. I'm here to look after you!" Hansel tried to encourage his sister, but he too shivered when he glimpsed frightening shadows and evil eyes around them in the darkness. All night the two children huddled together for warmth at the foot of a large tree. When dawn broke, they started to wander about the forest, seeking a path, but all hope soon faded. They were well and truly lost. On they walked and walked, till suddenly they came upon a strange cottage in the middle of a glade. "This is chocolate!" gasped Hansel as he broke a lump of plaster from the wall. "And this is icing!" exclaimed Gretel, putting another piece of wall in her mouth. Starving but delighted, the children began to eat pieces of candy broken off the cottage. "Isn't this delicious?" said Gretel, with her mouth full. She had never tasted anything so nice.



"We'll stay here," Hansel declared, munching a bit of nougat. They were just about to try a piece of the biscuit door when it quietly swung open. "Well, well!" said an old woman, peering out with a crafty look. "And haven't you children a sweet tooth?" "Come in! Come in, you've nothing to fear!" went on the old woman. Unluckily for Hansel and Gretel, however, the sugar candy cottage belonged to an old witch, her trap for catching unwary victims. The two children had come to a really nasty place. "You're nothing but skin and bones!" said the witch, locking Hansel into a cage. I shall fatten you up and eat you!" "You can do the housework," she told Gretel grimly, "then I'll make a meal of you too!" As luck would have it, the witch had very bad eyesight, an when Gretel smeared butter on her glasses, she could see even less. "Let me feel your finger!" said the witch to Hansel every day to check if he was getting any fatter. Now, Gretel had brought her brother a chicken bone, and when the witch went to touch his finger, Hansel held out the bone. "You're still much too thin!" she complained. When will you become plump?" One day the witch grew tired of waiting. "Light the oven," she told Gretel. "We're going to have a tasty roasted boy today!" A little later, hungry and impatient, she went on: "Run and see if the oven is hot enough." Gretel returned, whimpering: "I can't tell if it is hot enough or not." Angrily, the witch screamed at the little girl: "Useless child! All right, I'll see for myself." But when the witch bent down to peer inside the oven and check the heat, Gretel gave her a tremendous push and slammed the oven door shut. The witch had come to a fit and proper end. Gretel ran to set her brother free and they made quite sure that the oven door was tightly shut behind the witch. Indeed, just to be on the safe side, they fastened it firmly with a large padlock. Then they stayed for several days to eat some more of the house, till they discovered amongst the witch's belongings, a huge chocolate egg. Inside lay a casket of gold coins. "The witch is now burnt to a cinder," said Hansel, "so we'll take this treasure with us." They filled a large basket with food and set off into the forest to search for the way home. This time, luck was with them, and on the second day, they saw their father come out of the house towards them, weeping. "Your stepmother is dead. Come home with me now, my dear children!" The two children hugged the woodcutter. "Promise you'll never ever desert us again," said Gretel, throwing her arms round her father's neck. Hansel opened the casket. "Look, Father! We're rich now . . . You'll never have to chop wood again." And they all lived happily together ever after



COOKING ACTIVITY If teachers decide to enhance the snack time at this summer camp session, here

are some quick and simple creative snacks for students to prepare. The objective

of the activity is to expose students to the food of other countries. Preparing and

enjoying some international recipes will enhance the cultural knowledge of out

camp assistants.

Fruit and Cheese Kabobs

Place: Classroom with tables and chairs. Activity: Cooking Activity


Ingredients: Utensils

4 cantaloupe or watermelon melon slices

Cheddar cheese

Fresh strawberries Fresh grapes

Cookie cutters

Small wooden skewers

Plastic plates

Cutting board

Knife ( Monitor use only)

Kitchen plastic film

Time to have a refreshing fruit snack. Previous recommendations:

Hands washed. Aprons and hat on. And all the working surfaces clean. Cut sharp points from skewers to avoid puncture.

Teacher:

Should cut in slices the cantaloupe (watermelon) and cheese.



Students: May wash the strawberries and pluck of any green leafs. Wash the grapes

How to prepare:

1. Students cut shapes out of the fruit and cheese using cookie cutters.

2. Students thread fruit and cheese onto small skewers. Teacher supervision is necessary for young students for not to pinch themselves with skewers.

3. Once finished students may place their skewers in a flat storage container or wrap it up with plastic film to eat it at home.



Bread Sticks



Ingredients: Utensils:

Dough Butter Parmesan Cheese

Pizza cutters

Aluminum foil

Plastic kitchen film

Plastic plates

Roller

Ready to practice some cutting skills! To ease up the work will work with prepared dough. Previous recommendations:

Hands washed. Aprons and hat on. And all the working surfaces clean.

Teacher

Put the butter in a cup under the sun for melting it.

How to prepare:

1. Roll dough until very flat.



2. Butter the dough: Students can either butter it with the hand or brush.

3. Students cut thing long slices using either plastic knifes or the hand pizza cutter.

Preschool level - Grab the slices and place them on top of the foil wrapped cardboard.

Primary level- May grab the slices and twist them. When placing them on the tray they must press down both ends of the slice so the twist shape remains.

4. Sprinkle with parmesan cheese or grated cheese

4. Finally the bread sticks are set on a plastic plate and covered with plastic film

to take home and cook.

5. The teacher distributes the printouts strips containing oven instructions for

students to take home.

TIP: the strip labels may be scotched taped to each plate so they don’t get lost



TAKE HOME INSTRUCTION LABELS

Oven instructions:

Heat temperature 250º

Cooking time 20 - 30 minutes. Until golden

brown

Oven instructions:


Cooking time 20 - 30 minutes. Until golden brown

Oven instructions:



brown

Oven instructions:



Oven instructions:



brown

Oven instructions:



Oven instructions:



brown

Oven instructions:



Oven instructions:



brown

Oven instructions:



Oven instructions:



brown

Oven instructions:



Oven instructions:



brown

Oven instructions:



Oven instructions:



brown

Oven instructions:



Oven instructions:



brown

Oven instructions:





Sopressata Lollipops




Green olives 30 thinly-cut slices Spanish ham 30 thin grissini (long Italian bread

sticks)

Plastic knives

Plastic film wrap

OPTIONAL: cream cheese

Time for an authentic Tapa snack! How to prepare it:

1. Students Place a slice of Spanish ham ( salami) on a clean work surface

2. OPTIONAL or skip to step 2: Take the slice of salami and swipe a layer of cream cheese

3. Take the slice of ham or salami and lay a grissini (breadstick) on top. If breadsticks are too thin students can use two. The breadstick must be left partially overhanging the salami.



4. Students roll the ham (salami) around the breadsticks.

5. Insert an olive at one end to hold it.

6. Repeat with the remaining ingredients.



Chocolate Spoons

Place: Classroom with tables and chairs. Activity: Cooking Activity.



Chocolate for melting

Toppings (Sprinkles, mini candies, crushed peppermint candies, nuts, marshmallows

Homemade oven

Plastic spoons

Mini plastic dishes to hold all the decorative toppings

Previous recommendations:


1. We place a pair of chocolate tablets in our homemade oven. We leave the

chocolate for an hour.



2. Before we start, we make sure to have all your toppings separated into their own containers, and be sure each student has at least two spoons to work with.

3. Students need to prepare a place where to place their spoons. Covering the area with some wax paper and by simply propping them up with - the edge of a plate or the book will be enough for spoons to be at level. So that when we pour in the melted chocolate it doesn't spill over.

4. Once your chocolate is melted, the teacher may go round pouring some chocolate on each students spoon or f the group level are old enough they can dip their spoon into the bowl where the melted chocolate is. They will need to stir their spoon around and turn it over to make sure they have got it all covered in chocolate.

5. Then students should set the spoon onto an area covered with wax paper.



Once all the spoons are dipped in chocolate students can start decorating the spoons to their desire with the various topping choices. But students can't slow down their pace too much as the chocolate may harden and decorations may not stick properly.

6. Then students simply decorate their spoon with small sweets, silver balls, cake sprinkles, jelly beans etc.

7. Once decorated we let them cool off until they harden a bit. However, due to the season and the hot weather they might not harden but keeping them under the shade in a cool place will help.



Corn Bee Salad



Ingredients: Utensils

Black olives Celery

Cheese Corn

Lettuce Olive oil Salt

Big plastic bowl Plastic plates

Can opener Paper napkins

Plastic cups Plastic knives Strainer

We are in hot days and we need some fresh nature healthy recipe. So will prepare a fun Corn Bee salad. Previous recommendations:


Teacher- The teacher should be in charge of opening the black olive and corn cans in

order to avoid cuts.

The teacher should organize the group into small groups for preparing the ingredients.



Students-

Some students should wash the lettuce and slice it. Others should pour the olives into small plastic cups.

Celery must be washed too, and stripped.

Preparation:

1. Each child receives two round cheeses. We use one for the head and the other we cut in half for the body.

2. We place the whole cheese facing up and behind it the two half cheeses

standing. To complete the stripe effect of the bee’s body students need to add the sliced black olives.



3. Next students create the wings by placing corn in a wing shape pattern. And

fill it with the shredded lettuce.

4. Finally, students may proceed to work on the facial details. Two black olives can be the eyes, for the eye pupils they can use a corn. A black olive can work for a nice smile. And for the antennae a strip of celery.

5. Finally, we season the salad with some oil and salt. And ready to eat!



Kids Sushi Rolls




Butter Carrots

Cream cheese Cucumber

Sliced of soft white bread

Kitchen plastic film Plastic knifes

Plastic plates Roller

Here we have a simple recipe for a Kids friendly sushi. Previous recommendations:

Hands washed. Working surfaces must be clean. Teacher hands out some plastic film to work on to each student. Teacher should pre cut and slice carrots and cucumber in thin slices.

1. Each student gets a slice of bread which they will cut off the surrounding crusts.



2. Once cut are off, students will place their slice of bread on top of the piece of plastic film. Then students flatten the slice of bread using a rolling pin or heavy can.

3. Once flatten students should spread some thin butter on one side of the bread slice.

4. Students put a slice of ham. Spread cream cheese



5. And put some precut carrot strips or cucumber strips. Once ingredients set on the bread is time to roll the bread in wards. Students need to roll it tight. With the help of the plastic film students make sure to pres it a bit to make sure the shape remains

Preschool level- will need some help in this process.

Once rolled students can open up the plastic film and gently cut it in slices.

Ready serve and eat! If students don’t want to it they may wrap it in plate and cover it with plastic film wrap. TIP: remind parents when picking up student that food should no remain under heat for long time before consuming otherwise should be deleted.



Mojito




• 1 lime • 1 piece of watermelon • 1 sprig of mint • 2 shots of “Sprite or Gaseosa” • 3 tablespoons brown sugar • Crushed ice

• Soda

• Mortars or metal spoons

• Shakers( jaws with lid)

• Wide Bowls

• 8 small plastic bags

• Disposable plastic cups

So cool and so sweet. And if having a fruit like watermelon, much better too. So to

enliven the summer evenings will teach our students how to prepare a refreshing

non-alcoholic “Mojito” with a watermelon touch.



How to prepare it:

1. We gather together in a clean surface all our ingredients



2. Clean Peppermint. Separate the leaves from the branches and reserve for later sprig for garnish.

3. Cuts lime diced (not sliced as with lemon). A lime out 12 small pieces. And also cut watermelon.

4. A wide bowl cast 3 slices of lime 4 mint leaves, 2 tablespoons brown sugar, 3 for the sweet tooth, and 3 pieces of watermelon. All should be smashed as much as possible with a spoon or mortar. Long strips of mint un smashed leaves of mint should be removed otherwise will get stuck on the straw when drinking



5. A little trick: to detach more peppermint flavor, put the leaves in the palm of the hand and slap as clapping.



6. In small plastic bags pour some ice and have students smash it against the floor or wall in order to crush it. (Teacher supervision recommended to avoid accidents).

7. Pour some crushed ice on the glass and add the 2 shots of “Sprite” or “Gaseosa”

a.

8. Pour into Shaker to cups one covering the other may work for primary kids and a jar with lid for Preschool level will be better. Shake well.



9. Put crushed ice again, this time to the edge of the cup, and fill the remaining space with soda.

10. Pour into a plastic cup and serve.



11. Decorate the glass or cup with a straw with flag scotched taped to it a printed label.

And you have a Mojito ready. Enjoy it





Bread Snails




5-7 cups flour, all-purpose is fine unless you wish to alter it for health reasons

2 cups warm water

2 teaspoons salt

2 teaspoons yeast

3 big plastic cups

3 bowls

3 small regular plastic cups


Plastic plates

Toothpicks

Printout: take home oven instructions

Recipe yields: 8 bread snails.

Children like to find snails on the yard and play with them. Today we are going to

take the snail shape to the kitchen. Our Mini Chefs will learn a simple bread dough

recipe work their team work ability by pouring ingredients, kneading the dough and

making simple snail shape buns to take home to cook in the oven.

Previous recommendations: Since student groups might be from 9 and up students. We recommend creating groups. This can be groups of three.

Once we have the groups formed we must make sure students have:

Hands washed.

And all the working surfaces are clean.

How to prepare:

1. Each group gets a big plastic bowl to work on.



2. On a big plastic cup: Students mix he yeast 2 regular size cups of warm water (not hot).

On the bowl:

Students combine the salt with two or three cups of flour.

3. Students add the (flour/salt) duo to the water, stirring. Gradually more flour

is added as the mixture is stirred until the dough holds together and is not

wet.

4. Students must sprinkle a bit of flour on a clean working surface and dumped

the dough into it, and start kneading.

5. The dough is kneaded until it is smooth. About ten minutes by hand. To

make sure it is ready student can do the stretch test. They must hold the

dough up to the light and stretch a portion of it. If they can see light through

it before it breaks, it is ready to shape it.

6. Students divide the dough in equal amounts to the number of members in

the group.



7. Each student works to model the snail’s body and its house out his or her

portion by :

a. Splitting their portion in two pieces.

b. With one piece they roll a long cylinder to form the body part. At the

beginning, it should be of a bigger diameter as it will be the head,

while the end should be thinner as it will be the tail.

c. The tick part of the cylinder needs to be flatten this part will be the

snail’s head.

d. Then they take a second dough piece and roll it in a cylinder. Bend its

end. Twirl the dough into a spiral.

e. Students stick the shell on the snake’s body. And pinch two toothpicks

into the snails heads

f. Finally the snail bread figure is set on a plastic plate and covered with plastic

film. Expect some dough rising.



The teacher distributes the printouts strips containing bread ingredients description

and oven instructions for students to take home.

TIP: the strip labels may be scotched taped to each plate so they don’t get lost.

Preheat the oven to 450 degrees Fahrenheit

Set in a warm place to rise.



TAKE HOME COOKING INSTRUCTION LABELS

Oven instructions:

Heat temperature 250º Cooking time 20 - 30 minutes. Until golden brown

Ingredients:

5-7 cups flour 2 cups warm water

2 teaspoons yeast 2 teaspoons salt

Oven instructions:


Ingredients:



Oven instructions:


Ingredients:

5-7 cups flour

2 cups warm water 2 teaspoons yeast

2 teaspoons salt

Oven instructions:


Ingredients:

5-7 cups flour

2 cups warm water 2 teaspoons yeast 2 teaspoons salt

Oven instructions:


Ingredients:



Oven instructions:


Ingredients:

5-7 cups flour

2 cups warm water 2 teaspoons yeast

2 teaspoons salt

Oven instructions:


Ingredients:

5-7 cups flour

2 cups warm water 2 teaspoons yeast 2 teaspoons salt



BBQ Sauce




½ tsp. mustard

½ tsp. salt

1 cup ketchup 2 tsp. garlic powder

2tbsp.cider vinegar

4tbsp.darkbrown sugar

Big plastic cups

Empty jars.

Label printout

Tablespoons

Thin string or yarn.

BBQ label printout.

An all traditional American BBQ sauce used to spice meat, chicken wings etc. Previous recommendations:

Hands washed.

Aprons and hat on.

And all the working surfaces clean.

Students must wash their jar and make sure it is clean enough to use it.

* For those kids which haven’t brought a jar a plastic cup can be used.

Easy delicious barbecue sauce that students can make to take home and

enjoy!

Instructions:



1. Once students have washed and dried the jars they are ready start.

2. The teacher can display the ingredients in small plates for students use

and sharing.

3. Students will be preparing their BBQ sauce in a plastic cup.

4. When teacher signals students should grab the ingredients with the

appropriate measuring utensil and pour it into their cup.

(Some students might experience problems with the vinegar smell)

5. Once all ingredients are in students should mix them stirring them

properly until well blended.



6. Once mixed they pour their mixture (BBQ sauce) into their container

(jar).

Students with no container jar can use the plastic cup and cover it with

some plastic film.

7. The teacher hands out some labels for students to put their name and

insert a string to tie around on their BBQ sauce.





! Oh My Pizza!




Bag of white sliced bread Fried tomato

Olive oil

Shredded mozzarella

Plastic plates

Plastic knifes


Aluminum baking tray

It’s time to put in practice our home made box oven. With this simple three step recipe. Students will make and bake their own pizza.


Once we have the groups formed we must make sure students have: Hands washed. And working surfaces clean. Teacher sets in plastic plates the ingredients to share

How to prepare:

1. Students cut the crust off their slice of bread. And cut it in half forming to triangles.



2. Once cut of the side crusts students put some tomato sauce. Sprinkle some shredded cheese

3. Put some drops of olive oil.

And ready to put in our home made oven or if there isn’t enough time students can

take it home wrapped in plastic film.

OVEN COOKING:

Put pizzas in aluminum tray inside the oven. Open the lateral lid of the box oven

and insert the pizzas in a tray. To increase heat the door must be closed at all times.

Open the upper lid where the burners are and leave the lid half way opened facing

the sun. A ruler or stick might help holding the lid.

Cooking time: according to weather conditions and food appearance in this case

the cheese should be melting.



TARGETED GAMES We have searched for simple games related with food. The following games are simple with a special food “Zest”. The fun depends on how exciting and motivated students are by the monitor.

Banana Foot Race

Place: Outdoors or classroom without furniture Activity: Physical activity


Materials:

• Bananas • Masking tape

How to play:

1. Clear the center of a long room by moving furniture to the side. (If playing

the game outdoors, find a level area that is free of holes, stumps or rocks.)

Place two masking tape at one end of the room (or outdoor area) to mark

the starting line for each team. Place two or more masking tape pieces about

20 meters away from the first tape marks. This will mark the finish line for

each team.

2. Divide the group of children into two teams. Have players of each team face

their starting line, with team members lined up behind one another.

3. A banana is given to the first to the first member of each team.



4. Players place the banana on top of one foot, adjusting it so it will balance

there.

5. When signaled "Ready, Set, Go!" the players must walk to the opposite line

as quickly as possible while keeping the banana on top of one foot all the

way.

6. If the banana falls off a player's foot, the player must go back to the starting

line, re-balance the banana on his foot, and start toward the finish line

again.

7. When players get to the finish line with the banana still on their foot, they

must take the banana in one hand and run back to the starting line. Hand

the banana to the second player on the team, who must balance the banana

on his foot and start walking toward the finish line.

8. The first team to return the banana to player 1 of his or her team wins.



“It Me or Blow Me Away”

Place: Classroom with tables and chairs. Activity: Physical Activity.


Materials:

• Bag of popcorn or puffed snack • Drinking straws

• Masking tape

How to play:

1. Use a long dinner table or the floor for this competitive game.

2. Set a Starting Line and a Finish Line (10 to 15 feet apart.)

3. Give each player a drinking straw and popcorn (puffed corn) or any light weight treat. If it is a round shape much better for the game.

4. Students must know they must move their popcorn l from the starting line to

the finish Line using only the Straw.



5. The 1st person to get their treat across the finish line wins.

6. This blowing game can be played as a relay race. (If played as a relay race

we have to make sure all players have their own straws.

Preschool level- Students can use the straw like a hockey stick or use it as a straw and blow. Primary level- For this age group we can make a path to follow by marking the floor with some masking tape.



Eat your Apple!

Place: Outdoors Activity: Physical activity


Materials:

• Apples • Broomstick

• Scissors • String or yarn 6 meters

• Printed fish template

Preparation:

1. This can be done by the whole group

2. Various lengths of string or yarn are cut8 aprox. 50 cm depending on the student’s height and area where we will be hanging the apples.) The apples have to be at an appropriate mouth level.

3. Each string or yarn is tied to a broom stick or tree.

4. Our strings need to be tight up to a broomstick or another long string which will be also suspended up high. A corner with side dents to support a broomstick or two poles to tie our long string would be perfect.



How to play:

1. We will have stand behind a starting line.

2. When the teacher signals “Go eat your apple!” students may run to the

apples and choose one apple to start eating it up.

Preschool level- we may let them use one hand only to hold the string not

the apple itself.

Primary level- Students are not to use their hands at any time.

3. The teacher may set a time for the task. When she considers it has been

enough he or she calls “Stop eating your apples!”

4. At this time judging begins to see which apple has been eaten the most and

that is the winner.





Egg Toss

Place: Outdoors. Activity: Physical activity.


Materials:

• Eggs

OPTIONAL: to avoid messy left over we can have boiled eggs for preschoolers.

How to play:

1. For this outdoor food game you will need an egg for every two kids. This game can get messy so we should make sure to have a way for the children to clean off after playing or have pre boiled eggs.

2. This can be played by two people or by teams of two players playing by

turns. If played by separate two member teams we can have player select a partner.

3. We start by having each team standing facing each other about 50 cm apart.

4. Students start to throw the egg from one team member to the other. After

each successful catch they should take ½ a step backwards so that the distance between the players increases and they toss the egg again.

5. Continue this until only one team is remaining with an unbroken egg. This

team is declared the winner.

Preschool level- Students can sit apart and simply roll the egg gently on the floor to his or her opposite partner Primary level-

For a second round or extra level of difficulty, you can give both team members an egg. Then start the game the same way except each team member will need to both throw and catch every round.



“Find Me”

Place: Classroom with tables and chairs. Activity: Mental, physical ability.


Materials:

Alphabet pasta

Black card board sheets

Mixed shapes of pasta

Plastic plates

How to play: We distribute a black cardboard sheet to each student or team. Preschool level-

We pour a bowl mixed shape dry pasta for each player.

When signaled players have to dig into the soup or pasta bowl using their hands and create the figure requested by the teacher on top of the black cardboard.

For example: CAR – HOUSE – FLOWER - MAN

The student who first makes the figure wins. Primary level-

We pour dry alphabet pasta in plastic bowls.

When signaled, players have to dig into the pasta bowl, using their hands and find the letters to spell their name.

The student who first spells his or her name wins the game. Other games include who can find a three- or four-letter word in the fastest

amount of time.

Other games include who can find a three- or four-letter word in the fastest amount of time.



The Genius of Tarts

Place: Classroom with tables and chairs. Activity: Physical Activity, creative ability


Materials:

Clear liquid glue Cut out colored paper

Food coloring or poster paint Plastic bowl or ice cream tub

Shaving foam

Small bowls Small spatulas

Styrofoam board or any sturdy board Food coloring or poster paint

Plastic bowl or ice cream tub

OPTIONAL: Birthday candle

Prepare a suitable container to turn into your cake. Cakes come in different shapes and sizes so you may use your preferred shape or size. A paper bowl, ice cream tub, small box or similar container can be used.

Instructions:

1. We prepare a suitable container to turn into your cake. Cakes come in different shapes and sizes so you may use your preferred shape or size. A paper bowl, ice cream tub, small box or similar container can be used.

1. If you want to be able to put a candle on your cake, make a small hole at the bottom of the container just big enough for a real birthday candle or a



pretend candle made out of a short piece of drinking straw or a broken piece of crayon.

2. Cut Styrofoam board or any sturdy board for your cake's base. Attach the

container at the center of the board using a glue gun.

3. Dispense shaving foam on 3 or more small bowls. Some clear liquid glue is

added to each bowl.

1. Put a few drops of food coloring or poster paint into each bowl of shaving foam. Think about what colors or "flavors" you want your cake to have. Add the appropriate color to the shaving foam (e.g. pink for "strawberry", brown for "chocolate", yellow for "butter", etc.) Stir until the colors are well-blended.



2. Use a small spatula to spread the shaving foam like icing on your cake. Apply a thick layer until the container is entirely covered.

3. Make an icing border on top of your cake.

4. You can use a small sandwich bag with the corner tip torn or a syringe (without the needle) to make more defined designs.



5. Students can Sprinkle add some more beads or sequins to further decorate your cake.

6. Stick a real birthday candle or a pretend candle (e.g. short drinking straw or

a broken piece of crayon) at the center of your cake. Anchor it firmly on the hole you made in Step 2.

Teacher should supervise no eating and advice to STUDENTS that this sweet-looking cake is just an art project and is not edible!



Orange in the Bucket

Place: Outdoors. Activity: Physical activity


Materials:

Oranges Plastic buckets

How to play:

1. Give each pair an apple and a plastic bucket.

2. The pairs must stand 1 meter apart.

3. One player will hold the bucket and one will hold the orange.

4. When you say, "Toss," the players will try to toss the orange into their

partner's bucket. If they make it, they are still in the game and must take a

giant step back.

5. If they miss, they are out of the game.

6. The team who can toss the orange into the bucket from the longest distance

wins the game.



Potato in Spoon

Place: Classroom with tables and chairs. Activity: Physical Activity.


Materials:

Potato Wooden spoons

OPTIONAL: Birthday candle

How to play:

1. This is a great outdoors game for students to play.

2. All the players are divided into two teams and each team is then divided into

two groups – one at point A and one at point B. T

3. The first player is given a potato in a spoon to carry it from point A to point B.

At that point the potato and spoon are handed off to the next competitor, who

carries it back to point A to the next competitor.

4. If the player drops the potato, he must go back to where he or she started from.

5. The first team to complete the relay wins.



Scoop it!

Place: Classroom with chairs and tables. Activity: Physical activity


Materials:

1 or 2 bags of any puff treat Blindfold

Large bowls

Wood spoons

How to play: Preschool level-

Have kids form a big circle and let them know they will be playing a simple game

where all they have to do is sit in the middle of the circle and see how many cotton

balls they can Scoop up and place into the bowl within 30 seconds. (If you have less

than 8 kids play for 45 or 60 seconds.)

More difficulty:

1. We set to teams at a time each of two players.

2. Players in each team have one of their wrists tied to their partner.

3. A bowl filled with puffed corn treat is set in one place and not further

another bowl, but his one is empty.

4. Players have to transport as much puffed snacks from the full bowl to the

empty bowl. All under a certain regulated time.

Primary level-

Two players at a time- try to spoon puffed corn treats from the bowl on their lap

into the bowl held behind their head. They only have 30 seconds to get as many in

as possible. It’s pretty tough since the treats are almost weightless on the spoon and

it’s very funny to all the other guests who can see that they are scooping up nothing

but air most of the time!”



The game sounds easy until you let them know that they will be blindfolded while performing this task! Individual player-

1. Recommended to be played outdoors.

2. The whole group sits on the floor in circle-

3. A player is selected; he or she is blindfolded and sits in the middle of the

circle.

4. A bowl and spoon are placed next to him in the middle of the circle snacks

are dropped all around them.

5. With their classmates cheering and advising the player has 30 seconds to

pick as many snacks. Some will get stepped by the player but it is part of the

game.

6. Once the time is up, take the blindfold off and count how many snacks are in

the bowl.

7. The player to get the most cotton bowls in the bowl Wins.

This version is quite fun to watch and frustrating to play as you won't know whether

you picked up any cotton balls until the blindfold comes off.



Mini Master Chef

Place: Classroom with tables and chairs. Activity :Competition ability


Materials:

Crackers

Canned corn Cheese

Sliced olives.

Strawberries

Plastic plates

Plastic knifes Safety pins for medals

Ingredients are optional and teachers personal criteria.

Printed and cutout medals

These popular TV shows can be easily adapted to a youth group setting. In these shows, contestants are required to cook a meal, given a theme or ingredients, within a time limit. In the youth group version, the kids in your group are required to do the exact same thing! Students will be playing their own version of "Master Chef" in the classroom. Previous recommendations:

Hands washed. Aprons and hat on. And all the working surfaces clean

How to play: The teacher needs divide the group into cooking teams

1. We provide children with four or five ingredients and teams have equal amounts of ingredients.

2. Students are instructed to make an original and appetizing snack.



3. Have other students or parents when picking their child judge the

competition.

4. The teacher wards medals to the teams.

5. The teacher can take pictures of each dish.

AWARD MEDAL PRINTOUT









CAMP FINAL DIPLOMA

As final incentive to our camp participants we can hand out a diploma for completing successfully their participation in this exciting summer camp session Teacher should printout the diploma template fill in the student’s name, sign and date it.





MOVIES

As a camp themed movie we have selected a movie related with cooking and food. It is important to use movies ONLY as a last resource of dead time filler. That is last minutes at the end of each day’s journal in order for students to relax or cool down while waiting parents to pick them up.

Ratatouille

Running time:111 minutes A rat named Remy dreams of becoming a great French chef despite his family's wishes and the obvious problem of being a rat in a decidedly rodent-phobic profession. When fate places Remy in the sewers of Paris, he finds himself ideally situated beneath a restaurant made famous by his culinary hero, Auguste Gusteau. Despite the apparent dangers of being an unlikely - and certainly unwanted - visitor in the kitchen of a fine French restaurant, Remy's passion for cooking soon sets into motion a hilarious and exciting rat race that turns the culinary world of Paris upside down.



Material resources

CHEF GEAR CRAFTS

In the attached list down below find the necessary materials for the proper conduct of the activities. The base quantity is estimated upon a ratio of 15 students per group. Cross out with an (X) the materials you do not have for your disposal in the center. The school coordinator will be responsible for providing you with them.

Green color bullet: repeated base material in several activities (?): Individual, group quantity necessities must be evaluated.

List of materials Qty.*

Based on group on 15 students 15

The Chef´s Hat 15 Bristol board

Scissors

15 Scotch Tape

2 Stapler

1 White cardboard large piece

White plastic bags

8 White plastic bags size aprox.30x45 15

The Chef´s Apron

Color markers 3 sets

Interlining fabric or plastic 14m Old magazines

4 Ribbon

22m Ruler

2 Scissors

15 Stapler

1

Placemat Setting a Table Scissors 15 Black Marker 3 Clear paper plastic contact 7m



Printout placemat paper 15

Fruit and Vegetable Napkin

Fruits: (apples, pears, oranges, bananas, lemons

Vegetables:(broccoli, cauliflower, bell peppers, potatoes,

carrots, corn, mushrooms, Chinese cabbage) Knife (Monitor use only) 1 Fabric cloth napkin

15

Poster paint

3 sets

Chopping board

1

Plastic plates or trays

7

Seed Mosaic Napkin Rings Variety of seeds, beans and spices 1 bag of each Toilet paper tubes Black Poster paint or acrylic paint 1 Paint brush 15 White glue or tacky glue 7

The Box Oven

Aluminum foil 3m Black marker 5

Card box 1 medium size 1

Card box 1 small size 1

Cutter or knife(monitor use only) Scotch tape 2 Scissors 5

Center

Monitor

Group

Quantities: amounts indicated for a Group of 15 children

SHEET FOR THE MONITOR (do not detach from the dossier.



Material resources MUSIC



List of materials Qty.* Based on group of 15 students 15

Audio equipment CD player 1

Printed lyrics 15

Audio files or CD music copy 1

Center

Monitor

Group

Quantities: amounts indicated for a Group of 15 children SHEET FOR THE MONITOR (do not detach from the dossier



Material resources STORYTELLING




Based on group of 15 students 15

The Gingerbread Man

Printed copy of the story 1

Hansel and Gretel

Printed copy of the story 1

Center

Monitor

Group

Quantities: amounts indicated for a Group of 15 children SHEET FOR THE MONITOR (do not detach from dossier).



Material resources COOKING ACTIVITIES In the attached list down below find the necessary materials for the proper conduct of the activities. The base quantity is estimated upon a ratio of 15 students per group. Cross out with an (X) the materials you do not have for your disposal in the center. The school coordinator will be responsible for providing you with them.




Fruit and Cheese Kabobs

Ingredients: Cantaloupe or watermelon 1 Cheddar cheese 2 Fresh strawberries 1kg Fresh grapes 1kg

Utensils Cookie cutters

15 Small wooden skewers

15 Plastic plates

15

Kitchen plastic film roll 3m

Cutting board

1 Knife ( Monitor use only)

1

Bread Sticks

Ingredients: Dough

7 packs Butter

1 pack Parmesan Cheese 3 bags

Utensils Pizza cutters 15 Aluminum foil 3 meters. roll Plastic kitchen film

3 meters roll Plastic plates

15



Roller 7 Sopressata Lollipops

Ingredients: Green olives

2 cans 30 thinly-cut slices Spanish ham

1/2kg 30 thin grissini (long Italian bread sticks 4 bags

Utensils: Plastic knives

15

Plastic film wrap 3m rolls

Plastic plates 15

Chocolate Spoons

Ingredients: Chocolate for melting

3 tablet bars Toppings (Sprinkles, mini candies, crushed peppermint candies, nuts, marshmallows

?

Utensils:

Homemade oven 1 Plastic spoons

15 Mini plastic dishes to hold all the decorative toppings 4

Corn Bee Salad

Black olives

2 cans Celery

1 Cheese ( Babybel type)

30 Corn

4 cans

Lettuce 1

Olive oil 1

Salt 1 Utensils:

Big plastic bowl

1

Plastic plates 15 Can opener

1 Paper napkins

15 Plastic knives

15 Plastic cups 7 Strainer 1

Kids Sushi Rolls



Ingredients: Butter

1 pack Carrots

8 Cream cheese 2 packs Cucumber

3 Sliced soft white bread 1 bag

Utensils: Kitchen plastic film

roll Plastic knifes

15 Plastic plates

15 Roller 7

Mojito

Ingredients: lime

4 piece of watermelon

1 sprig of mint

2 Brown sugar

I bag Crushed ice

I bag

Soda( sprite-Gaseosa) 1 bottle

Utensils: mortar or metal spoons

3 1 wide glass

15 1 Shaker( jar with lid) 15

Bread Snails Ingredients:

5-7 cups flour, 1 bag Warm water ? Salt Small bag Yeast 1 pack

Utensils: Big plastic cups

3 Bowls

3 Small regular plastic cups

3 Kitchen plastic film

1 roll Plastic plates 15 Toothpicks I pack Printout: take home oven instructions ?



BBQ Sauce

Ingredients: Mustard 2 jars Salt 1 small bag Ketchup or Fried tomato sauce 5 packs Garlic powder 1small jar Cider vinegar 1 small bottle Dark brown sugar 1 small bag

Utensils: Big plastic cups 15 Empty jars. 15 Plastic tablespoons 15 String or yarn. 5 m BBQ label printout. ?

! Oh My Pizza! Ingredients:

Bag of white sliced bread 1 Fried tomato 4 packs Olive oil 1 small bottle Shredded mozzarella 4 bags

Utensils: Plastic plates 15 Plastic knifes 15 Kitchen plastic film 5m Aluminum baking tray 1

Center

Monitor

Group




Material resources

TRAGETED GAMES




Banana Foot Race Bananas 15 Masking tape

1

“It Me or Blow Me Away”

Bag of popcorn or puffed snack

1 bag

Drinking straws

15

Masking tape 1

Eat your Apple! Apples

15

Broomstick 1

Scissors 3

String or yarn 8m

Egg Toss Eggs 12

“Find Me” Alphabet pasta

2 bags

Black card board sheets

15

Mixed shapes of pasta

2 bags Plastic plates 7

The Genius of Tarts

Clear liquid glue

5

Cut out colored paper

?

Food coloring or poster paint

?



Plastic bowl or ice cream tub

15

Shaving foam 4

Small bowls

7

Small spatulas /or Ice cream sticks

15

Styrofoam board or any sturdy board

7

Orange in the Bucket

Oranges 15

Plastic buckets 15

Potato in Spoon

Potato 15

Wooden spoons 15

OPTIONAL: Birthday candle 15

Scoop it! Any air puffed treat 2 bags

Blindfold

2 Large bowls 2 Wood spoons 2

Mini Master Chef Crackers 1 pack

Canned corn

4 cans

Cheese 3 bags

Sliced olives.

2 cans Strawberries 1 kg

Plastic plates 15 Plastic knifes

15 Safety pins for medals 15 Medal printouts ?

Center

Monitor

Group




Material resources

CAMP FINAL DIPLOMA




Diploma Award Printout Ratatouille

1

Center

Monitor

Group




Material resources MOVIE




Ratatouille ( Movie copy) Ratatouille

1

Center

Monitor

Group




CAMP EVALUATION

When evaluating the camp, we should consider analyzing three issues:

A) General operation of the camp. Analyze compliance with the goals we

set at the beginning of camp and, above all, the overall operation of the

camp, and the accomplishment of the established program.

B) Development of Activities. This is a response to answer how have the

activities proposed worked, the suitability of the activities which was liked

best and why, which one was liked the least and why, what can be

improved. We can point out proposals for future activities.

C) Review of the recipients or users. This section will assess the attitude of

the participants in the camp (boys and girls), but also of the parents. For

this evaluation we should will collect the response of children to the camp

(if they liked coming to the camp if they are happy or enjoyed it, if there

was a successful integration of children who didn’t belong to the school.)

we should talk every day with parents when they pick up or bring their

children to the camp. So we collect impressions that once analyzed, will

allow us to draw conclusions about the running of the camp and allow us

to resolve, possible conflicts or specific issues pertaining to the children or

the camp itself.

Next are included special cards where we can collect evaluation results from the

three sections covered.



EVALUATION: GENERAL OPERATION OF THE CAMP



EVALUATION: DEVELOPMENT OF ACTIVITIES



EVALUATION: USER OPINION



Documents

3. Mini Chefs - Final