KCC PM Camp-Breakfast All Day Day 1- Chefs will learn to prepare a classic breakfast. Eggs their way and stuffed French toast as well as Turkey or Pork bacon. Day 2- Chefs will make breakfast frittata and homemade cinnamon rolls from scratch. Day 3- Chefs will make biscuits and gravy and a fresh fruit salad. Day 4- Chefs will participate in a breakfast-inspired "Chopped" event class. They will use all of their skills learned throughout the week to present a dish to the instructors. COVID protocols will include the following: 1. 2 chefs per 8-foot table unless siblings or friend approved from parents. 2. Masks will be worn unless 6 feet apart. They can remove it when they are eating, at their 8 ft work station, or during outside breaks for full-day chefs. 3. Temperature checks required upon entry for chefs and staff 4. Hand sanitizer will be provided at all stations along with frequent hand washing. 5. If your chef isn't feeling well or has a fever they are asked to stay home. We will make arrangements for another camp. 6. The Lead chef will not wear a mask but stay far away from Jr. chefs while instructing in a very large space.