Register today to expand your culinary knowledge and learn to eat sensibly at this summer’s Chefs of Tomorrow cooking camps at Winona State University.

Students entering grades 6-10 in fall 2013 can sign up for Chefs of Tomorrow – Bakers Edition.

Future chefs will learn how to work with both exotic ingredients and local sustainable ingredients. Each participant will prepare a gourmet breakfast and a four-course family dinner.

Young bakers will also learn how to make cakes, pies, cookies and breads from scratch, topped off with homemade frosting and icing.

There will be food to take home and an open house for families each week.

Classes are led this year by Chef Randy Hansen. Hansen, sous chef with Chartwells Dining Service, has more than 25 years of experience in the kitchen.

Chefs of Tomorrow – Bakers Edition will meet 1 to 4 p.m. daily July 29-Aug. 2 at the Tau Center on WSU’s west campus.

Registration is $130 per student and includes all necessary supplies.

For more information or to register, visit WSU’s Summer Camps.