Mini Chefs - Final

URBAN CAMP 2014
Mini Chefs
MONITORS MANUAL URBAN CAMP 2014 Mini Chefs
Index
Page
RULES FOR MONITORS
Compulsory instructions
Page
MY GROUP
Description of my student characteristics

TIMETABLE DISTRIBUTION OF ACTIVITIES
Week I ,Week II
Page
7
MINI CHEFS
Camp Introduction
Page
CHEF GEAR
The Chefs Hat
The Chefs Apron
12
Placemat Setting a Table
14
Fruit and Vegetable Napkin
25
Seed Mosaic Napkin Rings
29
The Box Oven
32
Page
MUSIC
Chocolate
35
Counting Bananas
36
Apples and Bananas
37
Pat-a-cake
38
ACTIVA EDUCATIONAL SERVICES
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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
Page
COOKING ACTIVITY
Fruit and Cheese Kabobs
Bread Sticks
Sopressata Lollipops
Chocolate Spoons
Corn Bee Salad
Kids Sushi Rolls
Mojito
Bread Snails
BBQ Sauce
! Oh My Pizza!
45
47
50
52
55
58
61
68
73
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
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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
Page
MATERIAL RESOURCES
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
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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.
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MY GROUP
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TIME TABLE DISTRIBUTION OF ACTIVITIES

WEEK I-ll
WEEK 1-2
DAY
TIME
Monday
09,00
09,30
09,30
10,15
Tuesday
Wednesday
Thursday
Friday
MORNING WELCOMING / SONG

COOKING
ACTIVITY
10,15 EATING
11,00 SNACK
COOKING
ACTIVITY
COOKING
ACTIVITY
COOKING
ACTIVITY
COOKING
ACTIVITY
EATING
SNACK
EATING
SNACK
EATING
SNACK
EATING
SNACK
STORY TELLING
11,00
11,30
11,30
12,00
12,00
13,30
13,30
14,00
RECESS / LUNCH
TARGETED GAME
AQUATIC POOL GAMES
SONG
MOVIE
SONG
MOVIE
SONG
MOVIE
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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 students 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.
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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 Chefs 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 arent 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.
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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
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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.
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The Chefs Apron
Place: Classroom big table or floor
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.
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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.
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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 doesnt 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.
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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.
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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.
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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.
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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.
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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.
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Materials:
A variety of seeds,
beans and spices
Toilet paper tubes
Craft knife
Poster paint or acrylic paint
Paint brush
White
glue
glue
or
tacky
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.
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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.
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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.
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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.
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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.
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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.
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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, CHOOne, two, three, COOne, two, three, LAOne, two, three, TEBeat, beat, beat, and beat
Beat, beat the chocolate.
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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!
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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.
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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!
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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!
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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!"
started to chase to little man.
And the cow
But the Gingerbread Man ran faster, saying,
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"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."
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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.
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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 its 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.
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"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
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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.
Activity: Cooking Activity
Ingredients:
4 cantaloupe or watermelon melon
slices
Cheddar cheese
Fresh strawberries
Fresh grapes
Utensils
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.
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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.
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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.
Hands washed.
Aprons and hat on.
Teacher
Put the butter in a cup under the sun for melting it.
How to prepare:
1. Roll dough until very flat.
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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 dont get lost
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TAKE HOME INSTRUCTION LABELS
Oven instructions:
Heat temperature 250
Cooking time 20 - 30 minutes. Until golden
brown
Oven instructions:
brown
Oven instructions:
brown
Oven instructions:
brown
Oven instructions:
brown
Oven instructions:
brown
Oven instructions:
brown
Oven instructions:
brown
Oven instructions:
brown
Oven instructions:
brown
Oven instructions:
brown
Oven instructions:
brown
Oven instructions:
brown
Oven instructions:
brown
Oven instructions:
brown
Oven instructions:
brown
Oven instructions:
brown
Oven instructions:
brown
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Ingredients:
Utensils:
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.
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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.
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Chocolate Spoons
Activity: Cooking Activity.
Ingredients:
Utensils:
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
Hands washed.
Aprons and hat on.
1. We place a pair of chocolate tablets in our homemade oven. We leave the
chocolate for an hour.
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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.
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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.
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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.
Hands washed.
Aprons and hat on.
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.
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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 bees body students need to
add the sliced black olives.
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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!
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Kids Sushi Rolls
Ingredients:
Utensils:
Butter
Carrots
Cream cheese
Cucumber
Sliced of soft white bread

Plastic knifes
Plastic plates
Roller
Here we have a simple recipe for a Kids friendly sushi.

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.
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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
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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 dont 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.
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Mojito
Ingredients:
Utensils:
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.
Hands washed.
Aprons and hat on.
How to prepare it:
1. We gather together in a clean surface all our ingredients
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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
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5. A little trick: to detach more peppermint flavor, put the leaves in the palm of the
hand and slap as clapping.
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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.
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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.
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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
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Bread Snails
Ingredients:
Utensils:
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.
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.
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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.
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7. Each student works to model the snails 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
snails 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 snakes 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.
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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 dont get lost.
Preheat the oven to 450 degrees Fahrenheit
Set in a warm place to rise.
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TAKE HOME COOKING INSTRUCTION LABELS
Oven instructions:
brown
Ingredients:
Oven instructions:
brown
Ingredients:
Oven instructions:
brown
Ingredients:
Oven instructions:
brown
Ingredients:
Oven instructions:
brown
Ingredients:
Oven instructions:
brown
Ingredients:
Oven instructions:
brown
Ingredients:
5-7 cups flour

2 cups warm water
2 teaspoons yeast
2 teaspoons salt
5-7 cups flour

2 cups warm water
2 teaspoons yeast
2 teaspoons salt
5-7 cups flour

2 cups warm water
2 teaspoons yeast
2 teaspoons salt
5-7 cups flour

2 cups warm water
2 teaspoons yeast
2 teaspoons salt
5-7 cups flour

2 cups warm water
2 teaspoons yeast
2 teaspoons salt
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5-7 cups flour

2 cups warm water
2 teaspoons yeast
2 teaspoons salt
5-7 cups flour

2 cups warm water
2 teaspoons yeast
2 teaspoons salt
72
BBQ Sauce
Ingredients:
tsp. mustard
tsp. salt
1 cup ketchup
2 tsp. garlic powder
2tbsp.cider vinegar
4tbsp.darkbrown sugar
Utensils:
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.
Hands washed.
Aprons and hat on.
Students must wash their jar and make sure it is clean enough to use it.
* For those kids which havent brought a jar a plastic cup can be used.
Easy delicious barbecue sauce that students can make to take home and
enjoy!
Instructions:
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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.
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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.
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! Oh My Pizza!
Ingredients:
Utensils:
Bag of white sliced bread

Fried tomato
Olive oil
Shredded mozzarella
Plastic plates
Plastic knifes
Aluminum baking tray
Its 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.
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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 isnt 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.
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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.
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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.
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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.
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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.
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Eat your Apple!
Place: Outdoors

Materials:
Apples
Broomstick
Printed fish template
Scissors
String or yarn 6 meters
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
students 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.
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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.
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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 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 levelFor 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.
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Find Me
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.
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The Genius of Tarts
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
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
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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.
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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.
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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!
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Place: Outdoors.
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.
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Potato in Spoon
Activity: Physical Activity.
Materials:
Potato
Wooden spoons
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.
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Scoop it!
Place: Classroom with chairs and tables.
Materials:
1 or 2 bags of any puff treat
Blindfold
Large bowls
Wood spoons
How to play:
Preschool levelHave 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 levelTwo 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. Its pretty tough since the treats are almost weightless on the spoon and
its very funny to all the other guests who can see that they are scooping up nothing
but air most of the time!
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The game sounds easy until you let them know that they will be blindfolded while
performing this task!
Individual player1. Recommended to be played outdoors.

2. The whole group sits on the floor in circle3. 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.
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Mini Master Chef
Activity :Competition ability
Materials:
Crackers
Sliced olives.
Plastic plates
Canned corn
Strawberries
Plastic knifes
Cheese
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.
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.
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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
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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 students name, sign
and date it.
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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 days 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.
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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 Chefs Hat

15
Bristol board
Scissors
15
Scotch Tape
Stapler
White cardboard large piece
White plastic bags size aprox.30x45
15
The Chefs Apron

Color markers
3 sets
Interlining fabric or plastic

Old magazines
14m
Ribbon
22m
Ruler
Scissors
15
Stapler

Scissors
15
Black Marker
Clear paper plastic contact
7m
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Printout placemat paper
15

Fruits: (apples, pears, oranges, bananas, lemons
Vegetables:(broccoli, cauliflower, bell peppers, potatoes,
carrots, corn, mushrooms, Chinese cabbage)
Knife (Monitor use only)
Fabric cloth napkin
15
Poster paint
3 sets
Chopping board
Plastic plates or trays

Variety of seeds, beans and spices
1 bag of each
Toilet paper tubes

Black Poster paint or acrylic paint
Paint brush
15
White glue or tacky glue
The Box Oven

Aluminum foil
3m
Black marker
Card box 1 medium size
Card box 1 small size
Cutter or knife(monitor use only)

Scotch tape
Scissors
Center
Monitor
Group
Quantities: amounts indicated for a Group of 15 children

SHEET FOR THE MONITOR (do not detach from the dossier.
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Material resources
MUSIC
Qty.*
List of materials
Based on group of 15 students
Audio equipment CD player

Printed lyrics
Audio files or CD music copy
15
15
Center
Monitor
Group
SHEET FOR THE MONITOR (do not detach from the dossier
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Material resources
STORYTELLING
Qty.*
List of materials
15
The Gingerbread Man

Printed copy of the story
Hansel and Gretel

Printed copy of the story
Center
Monitor
Group
SHEET FOR THE MONITOR (do not detach from dossier).
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Material resources
COOKING ACTIVITIES
Qty.*
List of materials
15
Cantaloupe or watermelon
Cheddar cheese

Ingredients:
Fresh strawberries
1kg
Fresh grapes
1kg
Utensils
Cookie cutters
Small wooden skewers
15
Plastic plates
15
Kitchen plastic film roll
3m
Cutting board
Knife ( Monitor use only)
7 packs
1 pack
3 bags
15
15
Bread Sticks
Ingredients:
Dough
Butter
Parmesan Cheese
Utensils
Pizza cutters
Aluminum foil
3 meters. roll
Plastic kitchen film
Plastic
plates
3 meters roll
15
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Roller
2 cans
Ingredients:
Green olives
30 thinly-cut slices Spanish ham
1/2kg
30 thin grissini (long Italian bread sticks
4 bags
Utensils:
Plastic knives
15
3 tablet bars
15
Plastic film wrap
3m rolls
Plastic plates
Chocolate Spoons
Ingredients:
Chocolate for melting
Toppings (Sprinkles, mini candies, crushed
peppermint candies, nuts, marshmallows
Utensils:
Homemade oven
Plastic spoons
15
Mini plastic dishes to hold all the decorative toppings
Corn Bee Salad

Black olives
2 cans
Celery
Cheese ( Babybel type)
30
Corn
4 cans
Lettuce
Olive oil
Salt
Utensils:
Big plastic bowl
Plastic plates
Can opener
15
Plastic cups
Strainer
1
1
Paper napkins
15
Plastic knives
15
Kids Sushi Rolls
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Ingredients:
Butter
1 pack
8
Carrots
Cream cheese
Cucumber
2 packs
3
Sliced soft white bread
1 bag
Utensils:
roll
Plastic knifes
15
Plastic plates
15
Roller
Mojito
Ingredients:
lime
piece of watermelon
sprig of mint
Brown sugar
I bag
I bag
1 bottle
3
15
15
1 bag
Crushed ice
Soda( sprite-Gaseosa)
Utensils:
mortar or metal spoons
1 wide glass
1 Shaker( jar with lid)
Bread Snails
Ingredients:
5-7 cups flour,
Warm water
Salt
Small bag
Yeast
1 pack
Utensils:
Big plastic cups
Bowls
Small regular plastic cups
1 roll
Plastic plates
15
Toothpicks
I pack
Printout: take home oven instructions

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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.
5m
BBQ label printout.
! Oh My Pizza!
Ingredients:
Bag of white sliced bread
Fried tomato
1
4 packs
Olive oil
1 small bottle
Shredded mozzarella
4 bags
Utensils:
Plastic plates
15
Plastic knifes
15
5m
Aluminum baking tray
Center
Monitor
Group
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Material resources
TRAGETED GAMES
Qty.*
List of materials
15
Banana Foot Race

Bananas
Masking tape
15
1
Bag of popcorn or puffed snack
1 bag
Drinking straws
15
1
Masking tape
Eat your Apple!

Apples
8m
12
2 bags
15
Broomstick
Scissors
String or yarn
Egg Toss
Eggs
Find Me
Alphabet pasta
Black card board sheets
15
Mixed shapes of pasta
2 bags
7
Plastic plates
The Genius of Tarts

Clear liquid glue
Cut out colored paper
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15
Shaving foam
Small bowls
4
7
Small spatulas /or Ice cream sticks

Styrofoam board or any sturdy board
15
7

Oranges
15
Plastic buckets
15
Potato in Spoon
Potato
15
Wooden spoons
15
15
Scoop it!
Any air puffed treat
Blindfold
2 bags
2
Large bowls
Wood spoons
Mini Master Chef

Crackers
1 pack
Canned corn
4 cans
Cheese
Sliced olives.
3 bags
Strawberries
1 kg
Plastic plates
Plastic knifes
15
15
15
2 cans
Safety pins for medals
Medal printouts
Center
Monitor
Group
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Material resources
CAMP FINAL DIPLOMA
Qty.*
List of materials
Diploma Award Printout
Ratatouille
Center
Monitor
Group

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Material resources
MOVIE
Qty.*
List of materials
Ratatouille ( Movie copy)
Ratatouille
Center
Monitor
Group
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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 didnt 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.
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EVALUATION: GENERAL OPERATION OF THE CAMP
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EVALUATION: DEVELOPMENT OF ACTIVITIES
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EVALUATION: USER OPINION
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URBAN CAMP 2014

MONITORS MANUAL URBAN CAMP 2014 Mini Chefs

RULES FOR MONITORS

Description of my student characteristics

The Chefs Apron

Placemat Setting a Table

Fruit and Vegetable Napkin

Seed Mosaic Napkin Rings

The Box Oven

Apples and Bananas

ACTIVA EDUCATIONAL SERVICES

MONITORS MANUAL URBAN CAMP 2014 Mini Chefs

One Potato Two Potato

Blow Wind, Blow

The Gingerbread Man

Hansel and Gretel by Brothers

Banana Foot Race

Eat your Apple!

ACTIVA EDUCATIONAL SERVICES

MONITORS MANUAL URBAN CAMP 2014 Mini Chefs

The Genius of Tarts

Orange in the Bucket

CAMP FINAL DIPLOMA

CAMP FINAL DIPLOMA

EVALUATION: GENERAL OPERATION OF THE

EVALUATION: DEVELOPMENT OF ACTIVITIES

EVALUATION: USERS OPINION

ACTIVA EDUCATIONAL SERVICES

MONITORS MANUAL URBAN CAMP 2014 Mini Chefs

RULES FOR MONITORS

Remember that punctuality is essential, both on arrival and departure.

You must immediately report any incident to your coordinator,

Remember to check and keep up to date medical records.

ACTIVA EDUCATIONAL SERVICES

MONITORS MANUAL URBAN CAMP 2014 Mini Chefs

ACTIVA EDUCATIONAL SERVICES

MONITORS MANUAL URBAN CAMP 2014 Mini Chefs

TIME TABLE DISTRIBUTION OF ACTIVITIES

MORNING WELCOMING / SONG

ACTIVA EDUCATIONAL SERVICES

MONITORS MANUAL URBAN CAMP 2014 Mini Chefs

MINI CHEFS CAMP Introduction

ACTIVA EDUCATIONAL SERVICES

MONITORS MANUAL URBAN CAMP 2014 Mini Chefs

The Chefs Hat

Place: Classroom with tables and chairs.

Activity: Art craft.

Grade Level: All ages.

White plastic bags 30x45

MONITORS MANUAL URBAN CAMP 2014 Mini Chefs

ACTIVA EDUCATIONAL SERVICES

MONITORS MANUAL URBAN CAMP 2014 Mini Chefs

Students are ready to cook.

ACTIVA EDUCATIONAL SERVICES

MONITORS MANUAL URBAN CAMP 2014 Mini Chefs

The Chefs Apron

Place: Classroom big table or floor

Activity: Art craft.

Grade Level: All ages.

ACTIVA EDUCATIONAL SERVICES

MONITORS MANUAL URBAN CAMP 2014 Mini Chefs

ACTIVA EDUCATIONAL SERVICES

MONITORS MANUAL URBAN CAMP 2014 Mini Chefs