Explore & Learn

Field trips at Young Chefs Culinary Academy are designed to extend classroom learning into real-world culinary environments. These experiences allow students to explore food systems, professional kitchens, farms, bakeries, and culinary careers in a structured, age-appropriate, and supervised setting.

• Field trips are available to enrolled students in per-class, half-program, and full-program options unless otherwise noted.
• Some trips may be limited by age, skill level, or program track.
• Enrollment priority may be given to full-program students for limited-capacity trips.

• Field trips are optional and not required for program completion.
• Alternative in-class learning activities will be provided if a student does not attend.

• Trips are scheduled during regular class hours or designated academy days.
• Students are supervised at all times by academy instructors and approved chaperones.
• Student-to-adult ratios meet or exceed safety standards based on age group.

• Transportation details (drop-off, pick-up, or group transport) will be clearly communicated for each trip.
• Parents are responsible for timely arrival and pickup unless otherwise specified.

• Academy apron or uniform shirt is required unless stated otherwise.
• Closed-toe shoes are mandatory.
• Students must follow all academy conduct and safety expectations.

• Some field trips may include an additional fee to cover admission, materials, or transportation.
• Fees are clearly listed prior to registration and are non-refundable once committed.

• Allergy information and emergency contacts must be up to date.
• First aid kits and emergency procedures are carried on all trips.
• Students who do not follow safety expectations may be removed from future field trip opportunities.

• Trips may be canceled due to weather, partner availability, or safety concerns.
• If canceled by the academy, families will receive a credit or alternative experience.