Summer Camp Registration is open! We look forward to having your kiddos in camp with us!
Summer Camp 2026
DATES: June 22nd-August 7th, 2026
WHO: Camp is open to kids entering TK (age 4) through 6th grade (age 12). Please note: Not all weeks are open to all ages! Refer to the information below to see which age ranges are offered per week.
WHAT: A to Z Cooking School offers a lot of fun food-related activities including cooking demonstrations and age-appropriate recipe prep. We teach safety, nutrition, sensory exploration, taste testing, nature, art and physical activities.
WHERE: Camp will be held at Santa Barbara Middle School: 1321 Alameda Padre Serra, Santa Barbara, CA 93103
WHEN: Weekly camps begin the week of June 22nd and run through August 7th
TIME: Camp day is 9:00am - 3:00pm
PRICING: Cost for a week of camp is $495. This includes lunch, morning snack and afternoon snack. Just think – you don’t have to pack lunches all week long!
SPECIAL REQUIREMENTS FOR TK/KINDER:
Must be at least 4 years old by May 1st 2026
Must be fully potty trained and will not need assistance in the bathroom
Must have circle time experience
Must have learned to take turns
CANCELLATION AND DISMISSAL:
We know there are plenty of kids entering kindergarten who are mature for their age, who have older siblings, etc. Please respect our decision and do not request a waiver. Please do not sign up your child for a Littles Camp (1st grade) if they have not completed kindergarten. They will be removed from camp, and no refunds will be issued. Thank you for your understanding and support in being sure this is a great camp for everyone!
Weekly Themes & Age Ranges
Week 1 (6/22 to 6/26): MASA MAP (Going into 1st—3rd grade | Going into 4th—6th grade) Much of Latin American cooking is naturally gluten-free, relying on corn, beans, and tubers rather than wheat! We’ll dive into the world of masa, learning how corn is transformed into dough and used in beloved dishes arepas and tacos from across the Americas. Along the way, campers will discover regional flavors, traditional techniques, and how culture, geography, and history shape what ends up on the plate. Bonus: This is a great week for your celiac kiddos to attend! Before the start of camp, we scrub our kitchen from top to bottom to remove cross-contamination, and ensure no outside treats with gluten are brought in. If your child has celiac or gluten intolerance, please contact us before February 24th to secure early registration.
Week 2 (6/29 to 7/3): BAKING (Going into 1st—3rd grade | Going into 4th—6th grade) During Baking Week we’ll of course whip up traditional treats—but the oven can do so much more than dessert! Campers will learn foundational baking skills while making both sweet and savory dishes like biscuit pot pie and chocolate almond cookies. Expect hands-on mixing, measuring, and plenty of delicious results to share.
Week 3 (7/6 to 7/10): FARM TO TABLE (Going into TK/K | Going into 1st—3rd grade) This colorful week is a celebration of the rainbow and the bounty of local ingredients. We’ll create dishes that highlight bright citrus, hearty ancient grains, and the incredible flavors of sun-ripened vegetables. Campers will learn what grows locally, how it grows, and who takes care of it—building a deeper connection between the farm, the kitchen, and their plates.
Week 4 (7/13 to 7/17): BAKING (Going into TK/K | Going into 1st—3rd grade | Going into 4th—6th grade) During Baking Week we’ll of course whip up traditional treats—but the oven can do so much more than dessert! Campers will learn foundational baking skills while making both sweet and savory dishes like biscuit pot pie and chocolate almond cookies. Expect hands-on mixing, measuring, and plenty of delicious results to share.
Week 5 (7/20 to 7/24): NOODLES (Going into TK/K | Going into 1st—3rd grade | Going into 4th—6th grade) Back by popular demand, this fan-favorite week is all about noodles! Long and slurpy, short and chewy—we love ‘em in all their forms. Campers will explore noodle dishes from around the world and learn just how many varieties we can enjoy. Pad Thai! Mac and Cheese! Udon! With hands-on cooking, bold flavors and all kinds of new sauces and soups, noodles week is guaranteed to be a hit with your young foodies!
Week 6 (7/27 to 7/31): BAKING (Going into 1st—2nd grade | Going into 3rd—4th grade | Going into 5th—6th grade) During Baking Week we’ll of course whip up traditional treats—but the oven can do so much more than dessert! Campers will learn foundational baking skills while making both sweet and savory dishes like biscuit pot pie and chocolate almond cookies. Expect hands-on mixing, measuring, and plenty of delicious results to share.
Week 7 (8/3 to 8/7): EURO TRIP (Going into 1st—2nd grade | Going into 3rd—4th grade | Going into 5th—6th grade) Grab your passport—we’re traveling through Europe one bite at a time! Campers will explore countries like Italy, France, and Spain through classic dishes and regional flavors. Think patatas bravas, neapolitan pizza, and ratatouille. Along the way, they’ll learn essential techniques, discover how ingredients vary from place to place, and experience how tradition and culture influence European cuisine.
Questions? Please reach out to info@atozcookingschool.org