What ages can attend?

This camp is designed for children ages 8–12.

What are the camp dates and times?

The session runs June 8th–11th, daily from 1:30 PM–4:30 PM with check‑in at 1:15 PM.

How much does it cost?

The base cost is $275 plus a $60 supply fee for a total of $335.

Are food allergies accommodated?

The camp is nut-free but cannot accommodate egg or gluten allergies—please plan accordingly.

What should kids bring?

Bring an apron, close‑toed shoes, secured hair, and a refillable water bottle.

Is supervision provided?

Yes—qualified instructors and staff run each station and supervise kitchen and service activities.

American Restaurant Week: 4-Day Kids Cooking Camp in Colleyville | Cooking Class | Workshop

At Colleyville Parks & Recreation #5008 Roberts Road Colleyville, TX 76034, American Restaurant Week is a four‑day summer camp that turns kids into kitchen crews and small‑restaurant teams. Running June 8th–11th from 1:30 PM–4:30 PM, this hands‑on program for ages 8–12 focuses on real culinary skills—shopping for ingredients, chopping, baking, plating, and serving—inside a nut‑free learning environment. Cost is $275 plus a $60 supply fee (total $335); check‑in begins at 1:15 PM.

What sets this camp apart is its restaurant rotation: campers open a neighborhood bakery, staff a food truck, run a cozy bistro, and stage a fine‑dining service across four afternoons. Instructors guide knife basics, measuring, safe stovetop skills, and dessert techniques while emphasizing teamwork, timing, and presentation. The day‑by‑day sequence turns abstract recipes into tangible roles—menu planning, ingredient lists, mise en place, and a short front‑of‑house service—so kids experience both the kitchen and the customer side of food.

The program thrives in an urban‑park recreation setting where small groups work at demo stations rather than on isolated worksheets. Expect to see young bakers scoring breads, decorators piping cupcakes, crews assembling handhelds for a simulated food truck rush, and teams plating composed entrees for a final service. The camp is intentionally practical: aprons are encouraged, close‑toed shoes required, and hair must be secured for safety. Staff will not accommodate egg or gluten allergies, so families should plan accordingly.

This camp functions as both skill training and confidence builder. For travelers visiting the area or parents local to Colleyville, it’s a compact afternoon option that blends civic recreation resources with culinary education. The format is excellent for campers who like hands‑on learning, social cooking, and short focused sessions rather than all‑day childcare.

Practical notes: arrive early for the 1:15 PM check‑in so afternoon lessons can begin at 1:30 PM sharp; the session structure relies on each camper’s timely attendance. Bring an apron and a refillable water bottle; staff provide most ingredients and tools. Because the course is a concentrated four‑day sequence, missing a session can interrupt skill progression.

Whether your child dreams of baking, wants to learn kitchen safety, or simply enjoys making food with friends, American Restaurant Week at Colleyville Parks & Recreation offers a memorable, skill‑forward summer experience.

Families appreciate the low student-to-instructor ratio that keeps attention focused and safety high. Instructors often include local cooks and community volunteers who bring regional perspectives on Texas comfort food and seasonal ingredients. The camp’s emphasis on hands-on roles prepares children for simple at-home meal tasks and introduces basic hospitality concepts like pacing, clear communication, and plate composition. Register early to secure a spot; spaces move quickly for summer programming in Colleyville’s community calendar. Expect to take home recipes, new skills, and confidence.