To be a great cook, you must first learn the basics! Join our culinary instructor for hands-on cooking classes on the skills every cook needs in their repertoire. For ages 19 and over.
Spring 2025
Souper Bowl
Chef 鈥淢ama鈥 Kim is known for her hearty and heartwarming soups. Join her for another popular class preparing a variety of soups.
- Instructor: Kim Carter
- Date: Thu., Jan. 30
- Time: 5:30-8:30 p.m.
- Location: Workforce Careers Center, Room W1107
- Ages: 19 and over
- Cost: $69
- Course code: CEW 500-010
Super Bowl Snacks
Please everyone from the football enthusiast to the halftime show watcher with crunchy, salty, sweet and creamy delights.
- Instructor: Channing Fullaway-Johnson
- Date: Thu., Feb. 6
- Time: 5:30-8:30 p.m.
- Location: Workforce Careers Center, Room W1107
- Ages: 19 and over
- Cost: $69
- Course code: CEW 500-011
Sausage Making
Learn the basics of making fresh sausages such as Italian, breakfast, and bratwurst.
- Instructor: Jevon Shaw
- Date: Thu., Feb. 20
- Time: 5:30-8:30 p.m.
- Location: Workforce Careers Center, Room W1107
- Ages: 19 and over
- Cost: $69
- Course code: CEW 500-027
Fermentation Part 1
In this introductory class, you will explore the traditional methods of food preservation that use beneficial bacteria to convert the sugars in food into lactic acid. This process creates delicious and nutritious fermented foods like sauerkraut and kimchi.
- Instructor: Peter Glatz
- Date: Sat., Feb. 22
- Time: 9:30 a.m.-12:30 p.m.
- Location: Workforce Careers Center, Room W1107
- Ages: 19 and over
- Cost: $69
- Course code: CEW 500-028
Firehouse Family Meal
In a firehouse, meals are either prepared hot and fast or low and slow. Learn hearty recipes that can feed a full house anytime.
- Instructor: Cory Johnson
- Date: Thu., March 6
- Time: 5:30-8:30 p.m.
- Location: Workforce Careers Center, Room W1107
- Ages: 19 and over
- Cost: $69
- Course code: CEW 500-029
Fermentation Part 2
This course explores the art and science of fermentation beyond the basics. Building upon a foundation in fermentation, students will delve deeper into the techniques and microorganisms used to create complex and flavorful fermented foods and beverages.
- Instructor: Peter Glatz
- Date: Sat., March 22
- Time: 9:30 a.m.-12:30 p.m.
- Location: Workforce Careers Center, Room W1107
- Ages: 19 and over
- Cost: $69
- Course code: CEW 500-015
Hooked on Salmon
Learn all about the great nutritional value of adding salmon to your diet with creative new recipes and cooking methods.
- Instructor: Scott Marshall
- Date: Thu., March 27
- Time: 5:30-8:30 p.m.
- Location: Workforce Careers Center, Room W1107
- Ages: 19 and over
- Cost: $69
- Course code: CEW 500-016
Advanced Knife Skills
Master the art of precision in our Advanced Knife Skills class, designed for seasoned cooks looking to elevate their culinary techniques. You鈥檒l learn advanced cuts, including brunoise, chiffonade and oblique, while also mastering the essentials of knife care, sharpening and honing to keep your blades razor-sharp. This hands-on experience will not only refine your skills but also transform the way you approach ingredients in the kitchen.
- Instructor: Ty Bergman
- Date: Thu. April 10
- Time: 5:30-8:30 p.m.
- Location: Workforce Careers Center, Room W1107
- Ages: 19 and over
- Cost: $69
- Course code: CEW 500-030
Indonesian
A collection of various regional culinary traditions come together in the nation of Indonesia. These traditions bring together rich flavors in dishes, such as nasi goreng and chicken satay.
- Instructor: Adam Maas
- Date: Thu., April 17
- Time: 5:30-8:30 p.m.
- Location: Workforce Careers Center, Room W1107
- Ages: 19 and over
- Cost: $69
- Course code: CEW 500-017
Farm Fresh Produce Featuring Vegetarian Cuisine
Chef Kevin uses fresh seasonal local produce to create balanced vegetarian meals.
- Instructor: Kevin Sullivan
- Date: Fri., April 18
- Time: 5:30-8:30 p.m.
- Location: Workforce Careers Center, Room W1107
- Ages: 19 and over
- Cost: $69
- Course code: CEW 500-018
Freezer Meals
Spend the evening in the kitchen prepping all the components of a meal and packaging portions in containers to freeze. When you鈥檙e looking for an easy weeknight meal and trying to avoid processed foods, you can just reach for a freezer meal. Participants will work in groups to prepare, package and take-home freezer meals.
- Instructor: Kim Carter
- Date: Thu., April 24
- Time: 5:30-8:30 p.m.
- Location: Workforce Careers Center, Room W1107
- Ages: 19 and over
- Cost: $69
- Course code: CEW 500-019
