2026 AO Summer Camp
Little Restaurateurs (Day Camp)
Little Restaurateurs (Day Camp)
What does it really take to run a successful restaurant? Little Restaurateurs is an immersive, hands-on culinary and restaurant management programme that invites students to step into the roles of chef, manager, and entrepreneur. Guided by a master chef with Michelin level training and Swiss hospitality expertise, students explore the foundations of European gastronomy, professional kitchen operations, dining etiquette, and food & beverage entrepreneurship.
Address
Address
AISL Harrow Hong Kong, 38 Tsing Ying Road, Siu Lam, Tuen Mun, New Territories, Hong Kong
Fees include
Fees include
For day camps, the fee includes study materials, providing the necessary resources for each student's daily activities and learning experiences.
Please be aware that transportation to and from the camp, flight tickets, visa fees, and personal travel insurance are not included in the camp fees and should be arranged separately by the participants.
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Programme Highlights
1) RealWorld, HandsOn Culinary Experience
Learning comes alive each day through interactive demonstrations and practical cooking sessions, supported by a mini kitchen setup. Students progress from introductory cooking to preparing appetizers, main courses, and classic European desserts such as crème brûlée and tiramisu, gaining confidence and technical skills in a professionalstyle environment.
2) From Culinary History to Modern Fine Dining
Students begin their journey by exploring the rich history of European gastronomy, from the Medici era and Louis XIV to Escoffier, cuisine naturelle, and modern fine dining. This foundation helps students understand how culinary traditions shape today’s best restaurants and inspires them to think creatively and critically about food culture.
3) Professional Dining Etiquette & Service Excellence
Beyond the kitchen, students learn the art of hospitality. They are introduced to proper dining etiquette, table settings, glassware, and cutlery—understanding not only what to use, but when and why. This knowledge builds confidence, social awareness, and an appreciation for professional service standards.
4) Restaurant & F&B Entrepreneurship
Students step into the mindset of a restaurant owner by learning what it takes to open and run a food business. Through guided discussions, they explore menu planning, customer experience, cost awareness, and critical success factors in restaurant management—discovering that great food must be supported by smart decisionmaking.
5) Learn from a Master Chef with Swiss Expertise
The programme is led by a master chef with extensive training in Michelin‑rated restaurants and a strong background in Swiss hospitality, a global benchmark for precision, discipline, and excellence. Students benefit from rare industry insights and best practices that are seldom offered in youth programmes.
6) Restaurant Practice Day – A RealWorld Showcase
The programme culminates in an unforgettable Restaurant Practice Day, where students put everything they’ve learned into action in an actual restaurant setting. Parents are invited as guests to enjoy the dishes and service prepared by their children, giving students a powerful sense of achievement and realworld management experience.
Learning Outcomes
By the end of the programme, students will:
- Understand the full restaurant experience: Gain insight into culinary operations, service standards, menu planning, food safety, and customer experience—seeing how all elements work together to run a successful restaurant.
- Develop teamwork, leadership, and communication skills: Work collaboratively in kitchen and management roles, learning how effective communication and cooperation are essential in highpressure, realworld environments.
- Strengthen creativity with structure: Express their own culinary ideas while learning to balance creativity with practical considerations such as resources, presentation, and guest experience.
- Build futureready life skills: Enhance problemsolving, critical thinking, adaptability, and confidence—skills that extend far beyond the kitchen and apply to any future pathway.
- Gain authentic, confidencebuilding experience: Present their work, reflect on their learning, and experience the pride of serving real guests in a professional setting.
Camp Details
Dates: 13-16 July; 20-23 July 2026
Location: AISL Harrow Hong Kong
Age Group: 8-11 years
Camp Type: 4 Half-Day Camp
Language: English
Terms and Conditions
We have a number of policies in place to assure the quality of our programmes, their administration and the safety of the children and staff who take part in them. Please take a moment to review our policies and guidelines.
Please also read through our Personal Information Collection Statement to understand how we may carefully use your personal data.