Chef Kim Carter led the “Make, Bake and Donate” culinary camp last week. Participants in the camp prepared a variety of baked goods, including made-from-scratch dog treats, breads and cupcakes. Then, the students shared the love by donating some of the baked goods made in class — 800 frozen and baked dog treats, mover than 200 cookies, eight loaves of honey wheat bread, 100 buttermilk dinner rolls and 55 cupcakes — to local charities and animal shelters.