July 03, 2018
The Keeter Center at College of the Ozarks hosts Culinary Day CampThe Keeter Center at College of the Ozarks hosted the 11th annual Culinary Day Camp for children, ages 12 to 18, who were interested in cooking and culinary arts. Seventeen campers participated in the program, which was held on June 18-22, 2018.
For about half of the campers, this was their second year to participate.
Campers prepare Coca-Cola cake at the 11th annual Culinary Day Camp.
The theme for this year’s Culinary Day Camp at The Keeter Center was Southern favorites.
POINT LOOKOUT, MO. — The Keeter Center at College of the Ozarks hosted the 11th annual Culinary Day Camp for children, ages 12 to 18, interested in cooking and culinary arts. Seventeen campers participated in the program, which was held June 18-22, 2018.
Throughout the week, campers explored culinary arts with a hands-on, interactive workshop sponsored by the C of O Dietetics and Hotel/Restaurant Management (HRM) Programs.
Angie Ioannides, kitchen supervisor, and Lamae Koogler, assistant professor of hotel and restaurant management, educated students about the “Farm to Table” meals they prepared. The following culinary arts and restaurant management students also helped with the camp:
· Baylee Jacobs, junior culinary arts major, from Blackwell, Oklahoma
· Jeremy Hagler, senior culinary arts major, from Forsyth, Missouri
· Alex Furguson, junior hotel and restaurant management and special event management major, from Willow Springs, Missouri
· Aisha Taban senior culinary arts and restaurant management major, from Kampala, Uganda
Camp participants explored the campus and learned about the College’s homegrown foods, such as vegetables from the garden, pork from the hog farm, and dairy products from the dairy farm.
This year’s theme was how to cook Southern favorites, everything from fried chicken to several varieties of pickles.
It was Ioannides’s second year leading the program.
“The kids do everything from start to finish. It’s hard work,” Ioannides said.
“A highlight of the culinary camp was learning how to make different foods,” said Abby Sundahl, from Branson, Missouri. “I probably would have never known how to make fried chicken if I hadn’t gotten to do it. It was a lot better than just doing trial and error at home.”
Other events included a campus tour, lunch at the Pearl Rogers Dining Hall, and a reception on Friday evening at The Keeter Center. The reception was a dinner—fully planned, prepared, and served by the participants—for two members of the students’ families.
About College of the Ozarks
College of the Ozarks is a private, Christian, liberal arts college, located in Point Lookout, Missouri, on a 1,000-acre campus. Christian values, hard work, and financial responsibility comprise the fundamental building blocks of the “Hard Work U.” experience. The College earns numerous accolades yearly, including No. 1 Best Value Regional College in the Midwest and No. 1 Most Innovative School in the Midwest by U.S. News & World Report for 2018. To achieve its vision, the College pursues academic, vocational, Christian, patriotic, and cultural goals. These goals are mirrored in School of the Ozarks, a laboratory school that completes the K-college model.
The Keeter Center — the College’s award-winning lodge, restaurant, and conference facility — was ranked a Top Small Hotel in the U.S. by TripAdvisor for 2018. It features historic lodging, fine dining, and meeting rooms. With more than 350 student workers, it is the largest work station on campus. Follow College of the Ozarks at www.facebook.com/collegeoftheozarks or on Twitter @CofOHardWorkU.
07.03.18 – Tara McCloskey