Find Your Perfect School
Colorado’s restaurant and food service industry exploded in 2019, with the state setting the bar high for eateries in Denver alone. With more than 200 new restaurants launched in the same year, the industry contributes significantly to the state’s economy.
According to the Colorado Restaurant Association, the state is home to 12,000 drinking and eating spots. Colorado’s restaurant industry accounted for almost 10% of the labor force during Colorado’s pre-pandemic era.
Colorado’s agriculture and food industry are often associated with traditional livestock, open fields, farming traditions, and beautiful mountains that exude the American West’s gusto.
As ranching is one of the rich traditions of Colorado, the state enjoys an abundance of winter wheat, sweet corn, lettuce, barley, potatoes, lambs, and other livestock. With sustainability as the primary focus of farmers, Colorado has more organic acres than any other state in the country.
Colorado is a prime spot for food manufacturing companies because of the state’s easy access to livestock, crops, and local farmers. The state ranks 4th in the country for craft beer production and sales. According to the Brewers Association, Colorado has 433 award-winning craft breweries, with nearly 941,000 barrels of craft beer produced annually.
With Colorado’s food and beverage and agriculture industries thriving, the culinary industry showed subsequent growth. The state offers distinct cuisine varieties and culinary options, making Colorado’s culinary industry a gastronomic haven. The unique Colorado cuisine consists of elk, yak, and buffalo meat. Aside from traditional cafés, restaurants, and pubs, food truck businesses also characterize Colorado’s food industry.
Indeed, food enthusiasts can experience Colorado’s diverse dishes—from saloon-style café food to gourmet mountain dishes. Hence, there is never a lack of career opportunities for aspiring and veteran chefs and kitchen personnel in the state! Chefs and head cooks in Colorado make an average of $53,190 annually.
The Best Culinary Schools in Colorado
Pueblo Community College
Pueblo Community College offers a variety of culinary arts programs that have received programmatic accreditations from the American Culinary Federation. PCC’s Associate of Applied Science in Culinary Arts Production and Associate of Applied Science in Culinary Arts Management programs have “Exemplary” status, the highest academic standards by ACFEFNAC or the American Culinary Federation Education Foundation National Apprenticeship Committee.
The Associate of Applied Science in Culinary Arts Management program emphasizes management skills, including purchasing, planning, supervising, and cost controls. The curriculum involves culinary practices, nutrition, and health regulations. A total of 61 credit hours must be completed for the AAS program. After graduation, students can apply for entry-level positions in culinary arts facilities.
PCC’s Associate of Applied Science in Culinary Arts Production program is a 62-credit academic program that will provide students with advanced training and knowledge. They will also explore nutrition, management skills, culinary skills, and health regulations.
Aspiring and veteran culinary professionals can also pursue one out of five certificate programs offered by PCC. Here are some of the certificate options:
- Bartending Service
- Beginning Production & Baking
- Dining Services
- Food Service Management
- Intermediate Production & Baking
The all-new Food Service Management and Bartending Service certificate programs are designed for professionals who already have relevant experience in the current field. The Food Service Management program is a 20-credit certificate program that can be earned in as little as two semesters.
PCC’s Bartending Service certificate will provide training and knowledge on supervising beverage service and managing a bar. Students can complete the Bartending Service certificate in one semester.
All AAS and certificate programs at PCC integrate theories taught in the classroom and combine them with practical learning through culinary facilities. In addition to critical professional skills, students learn technical skills, including using industry technology, equipment, and tools, familiarizing themselves with measurements, and mastering recipes.
Pueblo Community College has several professional affiliations for offering its Culinary Arts program, including the following:
- American Culinary Federation
- ManageFirst®
- National Restaurant Association
- ProStart®
- Pueblo Chamber of Commerce
- Pueblo Latino Chamber of Commerce
- ServSafe®
Pikes Peak Community College
Pikes Peak Community College is undoubtedly one of the best culinary schools in Colorado. It offers a variety of Culinary Arts programs taught by seasoned chef-instructors. Students are prepared to cook in numerous culinary settings and styles.
They also learn in-depth about knife skills, wines and spirits, food safety, and other culinary essentials. With the guidance of skilled chefs, Culinary Arts majors can direct, manage, and participate in food preparation, seasoning, handling, and cooking.
PPCC is also one of the few culinary schools in Colorado that have received programmatic accreditation from the American Culinary Federation. Its Associate of Applied Science in Baking and Pastry program has “Exemplary” status from the ACF.
As an overview, aspiring culinary arts majors can pursue one of the following Culinary Arts programs:
- Associate of Applied Science – Baking and Pastry
- Associate of Applied Science – Culinary Arts
- Associate of Applied Science – Food Service Management
- Associate of Applied Science – Sustainability & Dietary Cuisine
- Baking Certificate
- Basic Skills Certificate
- Culinary Arts Certificate
- Food Service Management Certificate
The AAS in Baking and Pastry program will prepare students to obtain professional experience as an Assistant Pastry Chef, pursue a career as a Bakeshop Station Chef, and immerse in advanced training as a pastry chef. It offers a curriculum that helps graduates become Certified Pastry Culinarians through the ACF.
The Culinary Arts associate program will help students familiarize the different practices and general knowledge and skills involved in working in a professional kitchen. The program consists of four major culinary fundamentals, including nutrition, catering and baking, kitchen supervision and management, and food sanitation and preparation. After completing the AAS program, graduates can become Certified Cooks acknowledged and certified by the ACF.
PPCC’s Food Service Management program will prepare students to work in management and supervisory roles in the food and beverage industry. In addition to the rigorous training, students are qualified to obtain the Manage First Professional Credential.
Students pursuing the Baking Certificate are prepared for a career in the art of baking and pastries. The Basic Skills Certificate is for students wanting to pursue a profession in the food service industry. They will learn more about basic cooking and baking skills, management skills, and national sanitation standards.
Aspiring station cooks, journeyman cooks, and other culinary enthusiasts can pursue PPCC’s Culinary Arts Certificate to provide essential skills and knowledge in entrée preparation, cold and hot food production, menu planning, sanitation, nutrition, saucier station, and basic cooking. The Food Service Management Certificate is suitable for students wanting to become supervisors in food service management.
All certificate programs will require examinations, while all associate programs will require a rigorous internship program that connects students with local culinary facilities for on-the-job training.
Auguste Escoffier School of Culinary Arts
The Auguste Escoffier School of Culinary Arts—the most well-known culinary school in Colorado—offers online and on-campus culinary programs. Recognized as the biggest culinary school in the U.S., Escoffier is the #1 culinary school globally by Chef’s Pencil. Auguste Escoffier’s Boulder, Colorado campus is the only accredited school in the U.S. to offer 100% online degree programs and diplomas with culinary arts classes and industry externships. The school has also received accreditation from the Accrediting Council for Continuing Education and Training.
The Auguste Escoffier School of Culinary Arts features numerous Culinary Arts associate and diploma programs. Aspiring and professional culinary enthusiasts can pursue the 60-week Associate of Occupational Studies Degree in Culinary Arts program. They can obtain a comprehensive foundation of marketable food service management, operations, and preparations.
As part of the culminating requirement, students will complete the Farm To Table® Experience where they work on a local farm. Through the culminating experience, they will have an in-depth understanding of ingredient sourcing and the connection between producers and the kitchen table. In addition to the Farm To Table® Experience, students must also complete an externship program in an actual kitchen, hotel, local restaurant, or other food service facility.
The Diploma in Culinary Arts program features general and specialized courses in cuisine preparation and food service. Students work side-by-side with their culinary peers through the test kitchen in the Boulder culinary school. It is a 30-week diploma program that prepares students to join the culinary workforce in various food service establishments.
The school’s Chef Educators will provide personalized mentoring services to help students in their academic journey. Since two-thirds of the diploma program highlights the practical application of skills and knowledge, students will understand universal and classical culinary methods. The program also offers a 6-week internship program.
Escoffier has two academic programs in baking and pastry, including the Associate of Occupational Studies Degree in Baking and Pastry and a Diploma in Pastry Arts. The associate program will educate and train students for a career in the food service and hospitality industry with a concentration in pastry. It is a holistic program that features practical experiences, demonstrations, and lectures in pastry arts.
Students are required to complete a 12-week industry externship program. The Diploma in Pastry Arts program provides students with a core foundation of pastry arts and prepares them for entry to mid-level careers as assistant pastry chefs, pastry assistants, and bakers.
Auguste Escoffier School of Culinary Arts offers three all-new programs for plant-based culinary arts, namely Online Plant-Based Culinary Arts Diploma, Online Plant-Based Culinary Arts Associate Degree, and Plant-Based Cuisine Diploma. Students can complete their program in 60 weeks, two years, or 42 weeks respectively.
Western Colorado Community College
Western Colorado Community College is hailed as one of the best culinary schools in Colorado and is best known for its culinary arts, pastry arts, and baking programs. Each program has a small class size, providing personalized attention from experienced chef-instructors.
WCCC’s Associate of Applied Science in Culinary Arts program is a 62-semester hour program that teaches students the fundamental culinary skills and techniques to succeed in a professional kitchen. Students will learn in-depth regarding special topics, including International Cuisine, Center of the Plate, Nutrition for the Hospitality Professional, American Regional Cuisine, and Advanced Garde Manger and Hors d’Oeuvres.
The Technical Certificate in Food Preparation consists of 5 to 59 semester hours for completion. 50% of the required credit hours must be completed at WCCC or Colorado Mesa University. Students will take foundational courses in baking, sustainable cuisine, food safety & sanitation, and other culinary program fundamentals.
Both diploma and associate programs will provide students with the opportunity to learn in a state-of-the-art commercial kitchen lab. Since WCCC is a division of Colorado Mesa University, students will have complete access to the university’s amenities, including student recreation, meal plans, study rooms, and libraries. Culinary Arts majors may be required to have or purchase appropriate chef’s clothing and cooking tools. Costs will vary depending on each student’s brand of tools and preferences.
Western Colorado Community College offers two Baking and Pastry Arts programs that gained an excellent reputation as a career starter and training ground. Both programs strengthen students’ proficiencies and knowledge to produce fruit and frozen desserts, ice creams, cakes, chocolates, quick bread, and other types of pastries. Students pursuing any of the Baking and Pastry Arts programs will have the opportunity to participate in competitions and catering events.
Aside from the general course objectives, the Associate of Applied Science in Baking and Pastry program will include management and business courses, including business information technology, supervision, purchasing, and nutrition. To graduate, they must have at least 60 semester hours. They will complete courses that cover essential aspects of baking, including Introduction to Baking, Food Safety & Sanitation, Advanced Baking, Dietary Baking, and Cake Decorating.
WCCC’s Technical Certificate in Bakeshop Production will strengthen students’ understanding and proficiencies in fruits and international desserts, quick bread, yeast products, and other pastry products. The program will also prepare students for a baccalaureate program in hospitality management or the equivalent associate-level discipline.
All Baking and Pastry programs at WCCC meet the prerequisites for a Bachelor of Applied Science in Hospitality Management and Interdisciplinary Studies.
Colorado Mountain College
A list of the best traditional culinary schools in Colorado wouldn’t be complete without Colorado Mountain College. The school has a simplified track that allows students to choose from two programs, namely the Culinary Apprenticeship Track and the Culinary Internship Track. It is among the most affordable programs in Colorado, offering high-quality and practical education in culinary arts.
CMC’s Culinary Apprenticeship Track integrates a Culinary Arts degree with an ACF apprenticeship program. Students will have a practical learning experience combined with the Associate of Applied Science in Culinary Arts degree.
Given it is a holistic culinary arts program, students will complete the associate degree and an apprenticeship through an ACF-accredited program. After completion, graduates will have the opportunity to pursue the U.S. Department of Labor Journey Cook certification. They will also be eligible to take and pass the ACF’s Certified Sous Chef examination.
In the Apprenticeship track, students will complete at least 4,000 hours of paid apprenticeship or on-the-job training in a maximum of six different restaurants or food establishments. The average student can complete the program in three years or equivalent to nine semesters. The program is sponsored by the Keystone Resort and recognized as an Exemplary Program by the ACF Education Foundation.
Students will rotate their apprenticeship hours in various kitchen facilities every six months. The facilities include the Keystone Conference Center, The Ski Tip Lodge, The Alpenglow Stube, the Keystone Ranch, and other establishments in the resort.
As paid apprentices, students may be eligible to enjoy benefits packages, including mountain resort discounts, ski passes, and health benefits. Aspiring students will start every fall semester and limited slots during the spring semester. As a minimum requirement, applicants must have at least six months or one year of professional experience in a restaurant.
The Culinary Internship Track program offers a shorter length to start a profession in the culinary industry. It features a year-round schedule that incorporates job experience and classroom time. Since it is a learning while working-program, students can easily earn their Culinary Arts degree in six months. Each student will have a schedule consisting of the best combination of practicing and learning every semester. Students’ courses are coordinated with CMC’s resort partners and culinary program. They can immediately apply for Vail Resorts, Sonnenalp Hotel, and The Ritz-Carlton Bachelor Gulch.
CMC’s culinary facilities feature state-of-the-art kitchen equipment, including a tilting skillet, steam-jacketed skillet, thermal circulator, and Sous vide vacuum sealer. While its Edwards campus has a large garden that provides fresh produce for culinary classes, the Vail Valley is a frontrunner for training students in the aspect of Sustainable Cuisine and service operations.
The School of Natural Cookery
The School of Natural Cookery is a professional plant-based culinary school in Colorado for aspiring chefs, health professionals, and home cooks. The institution offers Natural Cook® Training in two ways to complete a plant-based program for students. Aspiring students can pursue the Independent Study or the Natural Chef Diploma program.
Regardless, both programs empower all types of chefs to have control of their health through the creative process of plant-based culinary and healthy food. The objective of each program involves raising awareness about ingredients and teaching methods of handling and preparing healthy foods.
The Independent Study program is for students of any professional-level experience wanting to participate in the Natural Cook Training in their schedule and pace. The program doesn’t involve mandatory homework and weekly participation. It is an excellent program for experienced chefs, families, and individuals who don’t require any certificate while strengthening their culinary expertise.
Students may participate in live weekly Q&A sessions when their schedule permits. With self-paced 24/7 online courses, students can learn as much as they prefer and start their program immediately. Independent Study topics include Language of Intuitive Cooking, Knife Skills, Meal Composition, Energetic Nutrition, and various techniques for inventing.
The School of Natural Cookery’s Natural Chef program is one of the few state-approved private occupational programs. The Natural Chef Diploma has a curriculum that prepares students to have a comprehensive experience and knowledge of plant-based ingredients. They are equipped with the essential tools to transform popular dishes into whole, plant-based, gluten-free, and sugar-free dishes. The program also includes lab sessions held through nine-month training using online technology.
Students will spend 15 to 25 hours per week on average, including 100% online lab sessions. They also attend weekly, live online meetings with an assigned teacher. The program is available during February, June, and October. After completing the program, students will receive their Natural Chef Diploma.
All training programs at The School of Natural Cookery are open to all culinary levels and anyone ready to immerse themselves in a holistic study of plant-based cuisine. If you are a health coach, nutritionist, or doctor, you will automatically receive discounts when enrolling in one of SNC’s Natural Cook® Training programs.
The School of Natural Cookery also accepts aspiring Natural Cook® teachers. They must complete a paid teacher training or apprenticeship program while completing the Natural Chef program. As teacher trainees, they will be observers and Teaching Assistants and eventually facilitate their full training observed by SNC’s master instructors. Eligible teachers will be invited into a 14 to 18-month commitment and become potentially hired as Natural Cook® educators.
Evergreen Cooking School & Market
Evergreen Cooking School & Market offers an all-in-one culinary haven in the heart of Evergreen. It is a holistic venue for purchasing gourmet spices and sauces, browsing unique gifts, shopping for fresh produce and meat, and indulging in delicious recipes. Aspiring and seasoned chefs and other culinary enthusiasts can also enroll in one of the classes offered at the cooking school.
Interested participants can pursue Hands-On, Demonstration, or Private Party Cooking Classes. The Hands-On cooking classes are simply by hand, as its name implies. Culinary students will learn more about culinary techniques, including slicing, stirring, cutting, and shopping. Classes are facilitated by Evergreen’s Chef Tyler. Each student will have a station, completing a variety of tasks and accomplishing integral activities toward completing a specific meal.
Demonstration cooking classes are the ideal format for a perfect night out. Chef Mark will demonstrate the preparation, handling, process, and cooking of a 3- to 4-course meal. If you’re at home, you can watch and follow along with the recipes being showcased by the chef himself.
Are you planning something uncommon for your corporate team-building activities? Evergreen Cooking School’s Private Party cooking classes will accommodate larger attendees, allowing them a unified class style, menu, and schedule of classes. The culinary school will require advance payment to make a reservation for Private Party cooking classes. The price is on a per-person basis. In case of cancellation, students must be informed within seven days to avail of an ECS gift card. Otherwise, cash refunds aren’t provided when canceling the classes.
If participants don’t meet the minimum number of attendees, Evergreen Culinary School will automatically cancel the classes. To choose a cooking class, the group can select one of the previous menus of the chef. Culinary students can also mix and match from previous menus. Students who prefer their culinary recipes can collaborate with the chef.
ECS offers these cooking classes featuring popular culinary creations:
- Hands-On Cooking Class: Pizza
In the Pizza Hands-On cooking class, Chef Tyler Cyre will teach students to make pizza dough from scratch. He will also teach basic knife skills for garnishing and topping pizzas.
- Hands-On Cooking Class: Sausage Making
With an emphasis on cooking methods and knife skills, students will become proficient in a variety of culinary skills including, butch, grind, stuff, and cook sausages. They will also produce French-style mashed potatoes and gravy to garnish a complete meal.
- Demonstration Class: European Classics
Chef Mark will train students to cook classic recipes inspired by authentic Italian and French cuisines. Students will create a French Onion soup and prepare roasted red peppers with lemon ricotta. They will also learn to cook tender veal shanks braised in vegetable sauce and wine. A bottle of complimentary wine is included in the Demonstration class.
Vegan Fusion Culinary Academy
Vegan Fusion Culinary Academy is one of the best culinary schools in Colorado, especially for aspiring plant-based chefs, vegans, passionate home cooks, and culinary professionals. It is one of the pioneer culinary schools in plant-based cooking. The Academy offers a variety of culinary programs, namely the Aspiring Chefs, Culinary Professionals, and Passionate Home Cooks programs.
Aspiring Chefs is an intensive four-month culinary program setting the foundational skills for future professionals to succeed in plant-based cuisine. The program features innovative and traditional culinary techniques, unique vegan philosophy, culinary expertise, and classroom activities. Some of the topics discussed include knife skills, plant-based butter, dairy, cheese, and meats, pickled and fermented food, vegan spreads, condiments, tahini and aioli, and a variety of modern and classic equipment.
Vegan Fusion’s Aspiring Chefs program includes two unique concentrations: Business Insights and Food as Medicine, led by Naturopathic Physician Dr. Ashley Boudet. Students are taught to cook with the help of their natural senses while discovering a comprehensive understanding of how whole grains, vegetables, and fruits benefit the body and mind. They will also learn how diet can boost the immune system and how vital nutrients in plant-based ingredients are important to the body’s functions and processes.
On the contrary, Business Insights will discuss more career opportunities. It includes how to launch your vegan restaurant or business, teaching vegan meal preparations, writing a recipe book, becoming a personal vegan chef, and cooking in culinary establishments.
The Culinary Professionals program features state-of-the-art vegan culinary classes and consulting services for culinary managers and business owners venturing to develop their team’s plant-based knowledge and skills. Although Vegan Fusion offers pre-structured classes, the school can also customize training for a team of culinary professionals within the same company. The program is offered two options, namely a one and two-day Chef Training and a 5-day Chef Training.
The Passionate Home Cooks program highlights a fun and informative way of learning how to cook vegan recipes and expand their vegan culinary skills through classes and workshops. Regardless of whether you’re a veteran or a newbie, Vegan Fusion’s Passionate Home Cooks classes offer morning, evening, and weekend classes and workshops that discover the art of raw cooking and vegan philosophy.
Students can choose from 5-Day Immersions, 1 3-Day Workshop, or Evening Classes. Some of the themes offered under this program include wellness weekends, baking, kids’ camps, seasonal cooking, and farm-to-table experiences.
A variety of Corporate Wellness programs and events are also available in Vegan Fusion, including Vegan Socials, Pop-Up Dinners, Movie Screenings, Guest Speakers, and Lifestyle Classes.
Cook Street School of Culinary Arts
Denver-based Cook Street School of Culinary Arts has four concentrations in its Culinary Arts program. Once enrolled, students will have an accelerated program, with 80% focused on practical culinary experience and 20% coursework. The school is regulated by the State of Colorado Department of Higher Education Division of Private and Occupational Schools. Cook Street, a recipient of the ACFEF Quality Program Approval, is also endorsed by the American Culinary Federation Foundation.
Cook Street’s Culinary Arts program features a holistic curriculum, emphasizing Italy and France’s regional wines and cuisines. However, specialized attention will also highlight other cuisines, including fusion and regional aspects. With highly engaging and practical learning methods of instruction, students will learn and obtain a comprehensive understanding of Pastry, Savory, Techniques and theory, and Wine Training as its major components.
Students will explore these topics under each major component:
- Pastry
- Cakes & Butter Cream
- Custards & Soufflés
- High Altitude Baking
- Sugar Cookery
- Tart Components
- Savory
- Butchery & Fabrication
- Foie Gras
- Fusion
- Herbs & Spices
- Methods of Cooking Meat, Poultry, and Rabbit
- Techniques & Theory
- Culinary Tools & Equipment
- Food Costing
- Menu Construct
- Old-World & New-World Wines
- Weights & Measurements
The 3-week Wine Education program features a curriculum that offers a holistic introduction to the basic components of sensory evaluation when drinking wines. Students will discover the different wine flavors, aroma, and appearance. They also become proficient in the basics of wine terminology. Aside from wine, students will also receive instruction on spirits and beers.
The Culinary Arts program has a 10:1 student-to-faculty ratio in the kitchen. The program’s all-inclusive tuition already covers the comprehensive program itself, wine and pastry training, industry application, required class materials, chef’s uniform, knife kit, textbooks, field trips, and the ServSafe® Certification.
A non-traditional culinary school, The Cook Street School of Culinary offers financial aid options in tuition discounts, student loans, military benefits, in-house payment plans, and the Denver Community Credit Union.
Cook Street features a plethora of short-term culinary classes. The classes are categorized into five major types: One-Night Classes, Classic Techniques, Baking & Pastry Classes, Series Classes, and Wine, Beer & Spirits Classes.
The Seasoned Chef
The Seasoned Chef is another Denver-based culinary school that inspires creativity and strengthens culinary skills for aspiring and seasoned chefs, home cooks, culinary professionals, and other culinary creatives. Since 1993, the school has already trained individuals regardless of their expertise and experience through various culinary classes. The chef-instructors at The Seasoned Chef offer valuable culinary skills and expertise that build upon students’ confidence in the kitchen.
The culinary school offers a diverse range of classes to suit everyone. The Seasoned Chef’s classes are categorized into five major classifications:
- Live, Online Cooking
- In-Person Cooking
- Private “Take Over”
- Cooking On-Demand
- Young Chefs Cooking Camp
Each class includes samples of all ingredients prepared and cooked in class. Every recipe packet features step-by-step instructions so that students can easily create their favorite dishes at home.
The Live Online Cooking consists of Adult Classes, Kids Classes, Culinary Technique Series, and Private Group Classes. Each class will require a complete registration. Once registered, students will receive their recipes, ingredients checklist, and a Zoom link for registration and access to the class session. Since it is an interactive session, students can ask questions in real time. The class duration ranges between 30 to 90 minutes, depending on the complexity of the cuisine. After the session, students will receive a link to the video recording for reference.
The In-Person Cooking will provide students with the opportunity to register for one or more classes on the evening’s menu. Each recipe will be prepared and cooked individually or with a group during the class. Students will receive their recipe packet as a reference. The chef-instructor conducts an introductory lecture, a knife skill demonstration, and classes featuring safety.
Although all the necessary ingredients are provided, students will be responsible for the weights and measurements of each recipe. Students will create their dishes from start to finish, with occasional assistance from chef-instructors. Throughout the program, the chef will gather all students for various culinary techniques and preparations. Depending on the culinary theme, in-person classes have 12 to 18 students, with classes lasting two to three hours.
The Cooking On-Demand features specific mini culinary classes with a particular theme and culinary style. Each class is classified according to The Seasoned Chef’s specialties, including A Pasta Maker’s Trip, Chef Aarika, Chef Andy, Chef Dan, Chef Darren, Chef Devin, Chef Jenna, Culinary Technique Series, and Young Chef.
Lastly, The Seasoned Chef offers the Young Chefs Cooking Camp program for children aged 11 and up. A professional chef-instructor facilitates all camp sessions. Each class will discuss chef knife skills and kitchen safety. Before participating, guardians or parents must complete and sign the waiver and notify the school of their kids’ food allergies. The school offers a 10% sibling discount for all camp sessions. Each camp has a maximum attendance of 16 children.