MicroChef Cooking Classes
Eastern Florida State College invites students ages 8-18 to explore the world of baking through its MicroChef Summer Camp program. These hands-on camps help build foundational and intermediate culinary skills in a fun, supportive environment.
Days: Monday-Thursday
Time: 9:00 am to 12:00 pm
Location: Eastern Florida State College Cocoa Campus
1519 Clearlake Rd, Cocoa FL, 32922
Drop off and pick up will be at building 11
Registration is on a week by week basis. So young aspiring chefs can sign up for one week or multiple. Each age group has 4 weeks tied to it. However, age groups can not intermingle. More information on each level is detailed below.
The MicroChef Summer Camp for Beginners is perfect for ages 8–12 who are new to the kitchen. Students learn essential skills such as measuring and mixing ingredients, following recipes step by step, practicing kitchen safety, and mastering basic baking techniques. They'll create a variety of treats, including cookies, brownies, cupcakes with simple frosting, muffins, quick breads, and no-bake desserts—all with no prior experience required.
MicroChef Cooking Classes
Program Overview
- Delivery Method
- On Campus
- Location
- Cocoa
- Contact Information
- Blair Pott
pottb@easternflorida.edu
321-433-7514
For older students ready to take the next step, the Intermediate MicroChef Summer Camp offers advanced instruction for ages 13–18. Participants focus on professional baking techniques such as working with yeast doughs and laminated pastries, cake assembly and piping, plated dessert presentation, and understanding professional kitchen workflow. Sample recipes include yeast breads and rolls, layered cakes with decorative piping, choux pastries, tarts, custards, and pastry creams.
Both camps emphasize hands-on, instructor-guided learning while fostering creativity, confidence, and teamwork. All materials and supplies are included, and classes are held in person at EFSC’s Cocoa campus from June 1 through August 7, with weekly sessions available.
Cost & Registration Information
EFSC's MicroChef Summer Camps are offered in-person on the Cocoa campus June 1 - August 7, Monday through Thursday. Timing is listed above. The prices are determined on a per week basis. So, aspiring chefs can attend all of the classes in their age group or only take one or two. Please submit the interest form and select the MicroChef Cooking Classes option for additional information.
Cost: $75-$100 per week (Summer Camp for Beginners, ages 8-12) (Classes for safety reasons are capped at 8-10 students)
Beginner week 1 (Cupcake Fundamentals) June 1st through June 5th For week one pricing it is $95
Beginner week 2 (Sweet Treat Lab) June 22nd through June 25th Week 2: $90
Beginner week 3 (Introduction to Quick Breads) July 6th through July 9th Week 3: $85
Beginner week 4 (No-Bake Workshop) July 27th through July 30th Week 4: $90
Cost: $100-$150 per week (Intermediate Summer Camp, ages 13-18) (Classes for safety reasons are capped at 8-10 students)
Intermediate week 1 (Yeast doughs) : June 8th through 11th For week one pricing is $115 (Canceled)
Intermediate week 2 (Laminated Doughs): June 15th through 18th Week 2: $140 (Canceled)
Intermediate week 3 (Cake preparation/assembly Fundamentals): July 13th through 16th Week 3: $130 (Canceled)
Intermediate week 4 (Dessert Planning & Plate Design): August 3rd through August 6th $150 (Canceled)
There will be two breaks where camp will not be held. Those weeks are the week of the 4th of July June 29th to July 2nd including the Friday-Sunday as the college is closed and July 20th through the 23rd including Friday and the weekend.
Social Security Number Policy
In compliance with Florida statute 119-07(1): SSNs are requested for the sole purpose of registering non-credit, continuing education students. SSNs are confidential, are immediately converted to student IDs (B numbers) to ensure confidentiality, and may be used for no other purpose. SSNs may only be disclosed to another agency or governmental entity if necessary for the receiving agency or entity to perform its duties and responsibilities as authorized by law.
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