Chicago Botanic Garden Winter 2019

Youth & Family To register, visit chicagobotanic.org/education or call (847) 835-6801. 57 Leaders in Training Grades 8 – 10 Ages 13 – 15 The Leaders in Training (LIT) enrichment program builds leadership skills that are essential for success in high school, college, and career. Each LIT spends two weeks assisting with Camp CBG in the morning and working on 21st-century life skills in the afternoon. Students apply for this opportunity in winter and then interview for a position. Students who are accepted must attend a mandatory training session in June prior to their summer session. For an application and more information, please contact the camp manager at (847) 835-8361. $420 | Learning Campus ITW Kitchen Camps Cooking campers will cook up something good each day in the teaching kitchen. Each camp below focuses on vegetables and fruits harvested from the Garden (when available) and healthy recipes. Camp tuition includes materials fee. Please note: We will make every attempt to accommodate participants with food allergies by substituting alternative ingredients as needed, however, our kitchen is not certified gluten-free and it is not kosher. Kindly consider your child’s needs before enrolling in any camp involving cooking and food. Cooking A – Z Grades 1 – 3 Most children are 6 to 8 The kitchen challenge this week is to make recipes that use ingredients that start with every letter of the alphabet. Campers will make a new recipe every day, and bring home an A – Z recipe book at the end of the week. $188/$235 per child per camp | ITW Kitchen, Learning Campus Monday through Friday, 9:30 a.m. – noon July 6 – 10 July 27 – 31 Botany in the Kitchen Grades 3 – 4 Most children are 8 or 9 This new full-day camp allows young chefs to spend more time in the kitchen. Campers will review kitchen safety, learn how to properly hold a knife and chop, cook savory and sweet muffins, create homemade spaghetti sauce, and more. Pack a nut-free lunch that does not require refrigeration. $384/$480 per child per camp | ITW Kitchen, Learning Campus Monday through Friday, 9:30 a.m. – 3 p.m. June 15 – 19 July 13 – 17 August 3 – 7 Cuisine Grades 5 – 7 Most children are 10 to 12 Campers will discuss menu techniques and preparation; learn principles of cooking with fruits, vegetables, and grains; improve knife-handling skills; and learn the importance of kitchen safety, setting a table, plating dishes, and creating a healthy meal. Pack a nut-free lunch that does not require refrigeration. $384/$480 per child per camp | ITW Kitchen, Learning Campus Monday through Friday, 9:30 a.m. – 3 p.m. June 22 – 26 July 20 – 24 August 10 – 14