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Culinary Arts

Better Than Takeout
You will learn some quick recipes to satisfy your take-out craving and keep you away from the drive thru. Menu includes: Stone Baked Pizza, Healthy Kung Pao chicken, Black and Bleu Burgers and more.

Date: Friday, Feb 5
Time: 6:00 PM-9:00 PM
CRN: CUL210.12 | Fee: $89
Status: Scheduled
Instructor: Tom Parfitt

Hearty Soups
Soups to warm the soul and fill your belly. You will be serving up hot bowls of Hearty Beef Vegetable, Chicken Tortilla, Italian Wedding, and Baked Potato Soup.

Date: Friday, Jan 29
Time: 6:00 PM-9:00 PM
CRN: CUL210.08 | Fee: $89
Status: Scheduled
Instructor: Glenn Pruden

More Flavors of Morocco
Moroccan food may be the last great 'undiscovered' cuisine. It is exotic, yet elegant. The aromatic dishes are full of spices, herbs, fruits, and nuts. These healthy and flavorful recipes are great for entertaining or weeknight meals!

Date: Thursday, Jan 21
Time: 6:00 PM-9:00 PM
CRN: CUL210.04 | Fee: $89
Status: Scheduled
Instructor: Alexia Miles

Cabernet and Pinot in Depth
Beverages
Discover wine...have fun...help kids! Explore the red wines of the world with Thom Horsey, wine industry veteran of 30 years. Thom has worked for both Robert Mondavi Winery in Napa Valley and Rodney Strong Wine Estates in Sonoma Valley, and has conducted over 500 wine seminars in his career. In this 3-hour class you will learn the basic body, taste and flavor characteristics of Cabernet Sauvignon and Pinot Noir. We will discuss and taste the various styles produced in the key wine growing regions and also discuss various aliases and food-pairing tips. A portion of the instructor's fee is donated to the ARC's Ladybug Fund, which provides funding to families of children with special needs.

Date: Friday, Feb 26
Time: 6:00 PM-9:00 PM
CRN: CUL210.24 | Fee: $89
Status: Scheduled
Instructor: Thomas Horsey

Experience the Essence of Tea
Beverages
To truly experience the essence of tea, attending this class is a must! Learn about the origin and production of loose leaf teas and have the opportunity to taste tea selections from a variety of categories. Watch a demonstration on how to brew each tea using the appropriate tea accessories. Compare the different types of tea in appearance, taste and aroma. Course fee includes handouts, tea tastings, pastries and light sandwiches, and sample teas to take home.

Date: Thursday, Dec 10
Time: 6:00 PM-8:00 PM
CRN: CUL109.03 | Fee: $79
Status: Scheduled
Instructor: Lurline Wagner

Food and Wine Pairing
Beverages
Come and learn in only 3 hours the 3 keys of flawless pairing of food and wine. Learn about body, taste and flavor in the top 10 varietals, and why these are the keys to flawless pairing of a dish with a wine. Wine expert Thom Horsey will empower you to think about wine and food and not just run through a pairing chart. Course includes wine tastings and food for pairing. A portion of the instructor's fee is donated to the ARC's Ladybug Fund, which provides funding to families of children with special needs.

Date: Friday, Dec 4
Time: 6:00 PM-9:00 PM
CRN: CUL109.52 | Fee: $99
Status: New
Instructor: Thomas Horsey

Ladybug Wine School - Wine Deconstructed
Beverages
Discover a revolutionary way to learn about wine from Thom Horsey, who for 20 years has worked for both Robert Mondavi Winery in Napa Valley and Rodney Strong Wine Estates in Sonoma Valley, and has conducted over 500 wine seminars in his career. This 3-session class will allow you to be more confident in making a wine choice that suits your needs. Learn the 'Essential 8' questions to ask that will empower you to find the wine that works for you. Taste and learn all the major grape varieties and learn a 3-step process for flawless food and wine pairing. Learn how to decipher those confusing wine reviews. Explore the differences between body, taste and flavor, and why these are crucial to a life-long appreciation of wine. A portion of the instructor's fee is donated to the ARC's Ladybug Fund, which provides funding to families of children with special needs.

Dates: Monday, Nov 23-Dec 7
Time: 6:30 PM-9:00 PM
CRN: CUL109.34 | Fee: $259
Status: Scheduled
Instructor: Thomas Horsey
Dates: Monday, May 24-Jun 21
Time: 6:00 PM-9:00 PM
CRN: CUL210.69 | Fee: $259
Status: Scheduled
Instructor: Thomas Horsey

Red Wines of the World
Beverages
Discover wine...have fun...help kids! Explore the red wines of the world with Thom Horsey, wine industry veteran of 30 years. Thom has worked for both Robert Mondavi Winery in Napa Valley and Rodney Strong Wine Estates in Sonoma Valley, and has conducted over 500 wine seminars in his career. In this 3-hour class you will learn the importance of Body, Taste and Flavor in red wines and how these are vital to a life-long appreciation of wine. You will be led on a tour through all the red grape varieties of the world, including Port. Learn how to ask the right question to ensure you get the wine that best suits you. Discover the 8 tips of 'Flawless Matching' with food and wine. A portion of the instructor's fee is donated to the ARC's Ladybug Fund, which provides funding to families of children with special needs.

Date: Monday, May 17
Time: 6:00 PM-9:00 PM
CRN: CUL210.66 | Fee: $89
Status: Scheduled
Instructor: Thomas Horsey

Saivignon Blanc and Chardonnay In Depth
Beverages
Discover wine...have fun...help kids! Explore the red wines of the world with Thom Horsey, wine industry veteran of 30 years. Thom has worked for both Robert Mondavi Winery in Napa Valley and Rodney Strong Wine Estates in Sonoma Valley, and has conducted over 500 wine seminars in his career. In this 3-hour class you will learn the basic body, taste and flavor characteristics of Sauvignon Blanc and Chardonnay. We will discuss and taste the various styles produced in the key wine growing regions and also discuss various aliases and food-pairing tips. A portion of the instructor's fee is donated to the ARC's Ladybug Fund, which provides funding to families of children with special needs.

Date: Monday, Apr 19
Time: 6:00 PM-9:00 PM
CRN: CUL210.49 | Fee: $89
Status: Scheduled
Instructor: Thomas Horsey

Tasting California
Beverages
This class is a culinary journey of California with wines, cheeses and foods representing the bounty of the Golden State. We will focus on several wine growing regions including Napa/Sonoma, Paso Robles, Santa Barbara and Mendocino; highlighting the food and wines of each area as we go.

Dates: Wednesday, May 5-May 19
Time: 6:30 PM-9:00 PM
CRN: CUL210.58 | Fee: $259
Status: Scheduled
Instructor: Sam King

White Wines of the World
Beverages
Discover wine...have fun...help kids! Explore the white wines of the world with Thom Horsey, wine industry veteran of 30 years. Thom has worked for both Robert Mondavi Winery in Napa Valley and Rodney Strong Wine Estates in Sonoma Valley and has conducted over 500 wine seminars in his career. In this 3-hour class you will learn the importance of Body, Taste and Flavor in white wines and how these are vital to a life-long appreciation of wine. You will be led on a tour through all the white grape varieties of the world. Learn how to ask the right question to ensure you get the wine that best suits you. Discover the 8 tips of 'Flawless Matching' with food and wine. We will also discuss sherry, sparkling and dessert wines. A portion of the instructor's fee is donated to the ARC's Ladybug Fund, which provides funding to families of children with special needs.

Date: Monday, May 10
Time: 6:00 PM-9:00 PM
CRN: CUL210.61 | Fee: $89
Status: Scheduled
Instructor: Thomas Horsey

Bakeshop Basics
Core
Good baking depends on understanding basic techniques. In this 2-session core course, you will learn the fundamentals to create great baked goods at home. Explore basic, building block baking techniques including custards, dough, creaming, tempering, blind baking and more. Menu includes: Cinnamon-Apple Butter Cake Pumpkin Pie Ice Cream Linzer Cookies Chambord Cheesecake Eclairs Cheese Souffl? Denver Quiche
Prerequisite: Tools of the Trade

Dates: Tuesday, Wednesday, Mar 23-Mar 24
Time: 6:00 PM-9:30 PM
CRN: CUL210.37 | Fee: $179
Status: Scheduled
Instructor: Tom Parfitt

CEC Review
Core
This is your time to show off your culinary skills, cooking techniques and knowledge you have gained during your prior 39 hours or more in the Culinary Arts Program. Cooking teams will be formed to prepare a meal that is presented to the certified executive chef instructor for sampling. The chef will conclude this class with a critique of each team on all areas of food preparation.
Prerequisite: Tools of the Trade, successful completion of four core courses, and successful completion of at least four elective courses
Note: Student must submit Graduation Application and fee along with the registration for this class. All pre-requisites must be completed prior to the class date. Contact Martin Gravely (mgravel2@richmond.edu or (804) 422-2665) for a graduation application

Date: Tuesday, May 11
Time: 6:00 PM-9:00 PM
CRN: CUL210.62 | Fee: $89
Status: Scheduled
Instructor: Glenn Pruden
Date: Thursday, May 20
Time: 6:00 PM-9:00 PM
CRN: CUL210.67 | Fee: $99
Status: Scheduled
Instructor: Glenn Pruden
Date: Wednesday, May 26
Time: 6:00 PM-9:00 PM
CRN: CUL210.71 | Fee: $99
Status: Scheduled
Instructor: Glenn Pruden

Chef's Skills
Core
One of the core course offerings, this two-evening class will explore basic, building-block cooking techniques including pan searing and pan sauces, blanching, braising, emulsifying, grilling, steaming, proper pasta cooking and more. Menu includes: Grilled Tuscan Salad with Herbed Vinaigrette Pan Seared Pork Loin with Whole Grain Mustard Demi-glaze Mashed Potatoes Haricot-verts Grilled Chicken Breast with Lemon and Capers over Linguini with Fire Roasted Tomato Sauce Caramel Walnut Tart
Prerequisite: Tools of the Trade

Dates: Monday, Wednesday, Jan 25-Jan 27
Time: 6:00 PM-9:00 PM
CRN: CUL210.06 | Fee: $169
Status: Scheduled
Instructor: Tom Parfitt
Dates: Tuesday, Wednesday, Feb 9-Feb 10
Time: 6:00 PM-9:00 PM
CRN: CUL210.15 | Fee: $169
Status: Scheduled
Instructor: Tom Parfitt
Dates: Tuesday, Wednesday, Mar 2-Mar 3
Time: 6:00 PM-9:00 PM
CRN: CUL210.26 | Fee: $169
Status: Scheduled
Instructor: Tom Parfitt

Fish and Shellfish Identification, Prep, Cookery
Core
In order to prepare masterpieces using fresh fish and shellfish, you need to know how to identify and purchase them, and how to store, handle and clean them prior to cooking. The first night of this two-night core class will focus on the foundations needed to become comfortable working with fish, including how to choose a fishmonger, how to purchase fish and know what kind of quality you are getting, how to break fish down and ready it for cooking. You will also learn basic cooking methods, such as grilling, saut?ing, roasting and braising, and develop some classic, simple sauces to compliment your fish dishes. The second night you will learn the differences and similarities that exist in the major shellfish categories, discuss the proper way to buy, transport and store them at home, and ready them for cooking. You will then prepare some simple basic recipes that will highlight the freshness and flavors of the shellfish using methods that will work any time you are preparing these tasty treats. Menu includes: Roasted fish fillets Braised fish with pan sauce Pan saut?ed fish with citrus buerre blanc Grilled Tuna with Basil Compound Butter Poached Salmon with Leek Sauce Roasted Oysters with Spinach and Cream Steamed Mussels with White Wine and Parsley Shrimp and Lobster Risotto Pan Seared Scallops with Butter Sauce
Prerequisite: Tools of the Trade

Dates: Monday, Wednesday, Feb 1-Feb 3
Time: 6:00 PM-9:00 PM
CRN: CUL210.10 | Fee: $169
Status: Scheduled
Instructor: David Booth
Dates: Monday, Wednesday, Mar 8-Mar 10
Time: 6:00 PM-9:00 PM
CRN: CUL210.30 | Fee: $169
Status: Scheduled
Instructor: David Booth

Herbs and Spices
Core
In this two-night core class you will learn the differences between herbs and spices - how to buy and store herbs and spices, and when to use fresh or dry herbs. You will make spice blends and fresh herb marinades for a variety of dishes. You will have the opportunity to taste and handle some of the lesser-used herbs and spices that you can add to your recipes at home! CAP Core. Pre-requisite: Tools of the Trade.
Prerequisite: Tools of the Trade

Dates: Wednesday, Thursday, Dec 9-Dec 10
Time: 6:00 PM-9:00 PM
CRN: CUL109.25 | Fee: $169
Status: Filled Nov 10
Instructor: Glen Pruden
Dates: Tuesday, Thursday, Feb 2-Feb 4
Time: 6:00 PM-9:00 PM
CRN: CUL210.11 | Fee: $169
Status: Scheduled
Instructor: Glenn Pruden
Dates: Monday, Tuesday, Apr 5-Apr 6
Time: 6:00 PM-9:00 PM
CRN: CUL210.43 | Fee: $169
Status: Scheduled
Instructor: Glenn Pruden

Meat Prep and Cookery
Core
This class will focus on understanding the differences between various cuts of meat and poultry and learning interesting and delicious ways to prepare them. We will explore, among other things, proper cooking temperatures, basic butchery, seasoning, searing and sauce making.
Prerequisite: Tools of the Trade.

Dates: Monday, Tuesday, Apr 12-Apr 13
Time: 6:00 PM-9:00 PM
CRN: CUL210.46 | Fee: $169
Status: Scheduled
Instructor: Martin Gravely

More Bakeshop Basics
Core
This class will explore even more building block techniques; including creaming, pre-fermenting, blind baking, piping and more. Menu includes: Cinnamon-Apple Butter Cake, Linzer Cookies, Chambord Cheesecake, Eclairs, Cheese Souffl? and Asparagus-Goat Cheese Quiche.
Prerequisite: Tools of the Trade

Dates: Tuesday, Wednesday, Apr 20-Apr 21
Time: 6:00 PM-9:30 PM
CRN: CUL210.50 | Fee: $179
Status: Scheduled
Instructor: Tom Parfitt

More Chef's Skills
Core
One of the core course offerings, this two-evening class will explore basic, building-block cooking techniques including frying, soup-making, thickening, roasting, poaching, broiling, sauteing and more.
Prerequisite: Tools of the Trade
Note: Menu includes: Crab & Corn Chowder Cumin, Coriander & Lemon-Rubbed Roasted Chicken Quarters Sun-Dried Tomato, Arugula & Pistachio Cous Cous Gingered Shoestring Veggies Mini White Pizzas Gougeres Eggs Benedict Sun-Dried Tomato Pesto Pork Tenderloin with Black Truffle Oil Drizzle Marinated Cracked Black Pepper-Roasted Garlic Shrimp Panko-Crusted Artichokes with Chile Aioli Macadamia Pineapple Caramel

Dates: Tuesday, Thursday, Dec 15-Dec 17
Time: 6:00 PM-9:00 PM
CRN: CUL109.32 | Fee: $169
Status: Filled Aug 28
Instructor: Tom Parfitt
Dates: Wednesday, Thursday, Feb 17-Feb 18
Time: 6:00 PM-9:00 PM
CRN: CUL210.20 | Fee: $169
Status: Scheduled
Instructor: Tom Parfitt
Dates: Wednesday, Thursday, Mar 17-Mar 18
Time: 6:00 PM-9:00 PM
CRN: CUL210.34 | Fee: $169
Status: Scheduled
Instructor: Tom Parfitt
Dates: Thursday, Friday, Apr 15-Apr 16
Time: 6:00 PM-9:00 PM
CRN: CUL210.48 | Fee: $169
Status: Scheduled
Instructor: Tom Parfitt

Stocks and Sauces
Core
Sauces are known as the cornerstone of culinary preparation, and they start with a quality stock. Learn the principles of making high quality stocks from scratch in this two-night core course. We will prepare basic brown sauce, b?chamel sauce, veloute sauce, and an emulsified sauce. You will then learn to create other sauces from these basic sauces. You will be amazed at the variety of stocks and sauces that you can easily make at home and modify to your own tastes.
Prerequisite: Tools of the Trade

Dates: Wednesday, Friday, Jan 20-Jan 22
Time: 6:00 PM-9:00 PM
CRN: CUL210.03 | Fee: $169
Status: Scheduled
Instructor: Glenn Pruden
Dates: Monday, Tuesday, Feb 22-Feb 23
Time: 6:00 PM-9:00 PM
CRN: CUL210.22 | Fee: $169
Status: Scheduled
Instructor: Glenn Pruden
Dates: Monday, Wednesday, Mar 29-Mar 31
Time: 6:00 PM-9:00 PM
CRN: CUL210.40 | Fee: $169
Status: Scheduled
Instructor: Glenn Pruden

Tools of the Trade
Core
This three-hour course combines a hands-on knife skills session with an in-depth discussion of food sanitation, kitchen safety and the proper use of different kinds of cooking equipment. It is designed as an introduction to both the culinary arts program and its instructional facility, and is geared toward properly preparing students for participation in future hands-on classes at the Center for Culinary Arts. Light snacks are provided

Date: Friday, Nov 20
Time: 1:00 PM-4:00 PM
CRN: CUL109.22 | Fee: $59
Status: Scheduled
Instructor: Martin Gravely
Date: Monday, Jan 18
Time: 6:00 PM-9:00 PM
CRN: CUL210.01 | Fee: $59
Status: Scheduled
Instructor: Tom Parfitt
Date: Tuesday, Jan 19
Time: 6:00 PM-9:00 PM
CRN: CUL210.02 | Fee: $59
Status: Scheduled
Instructor: Tom Parfitt
Date: Thursday, Jan 28
Time: 6:00 PM-9:00 PM
CRN: CUL210.07 | Fee: $59
Status: Scheduled
Instructor: Tom Parfitt
Date: Thursday, Feb 25
Time: 6:00 PM-9:00 PM
CRN: CUL210.23 | Fee: $59
Status: Scheduled
Instructor: Tom Parfitt
Date: Thursday, Apr 1
Time: 6:00 PM-9:00 PM
CRN: CUL210.41 | Fee: $59
Status: Scheduled
Instructor: Tom Parfitt

Yeast Breads - Basics of Bread Baking
Core
In this two-night core class, you will be introduced to equipment, techniques and methods to bake your own delicious bread. Learn to work with yeast and create doughs from different flours. We will make pan breads, hearth style and two step (starter) breads. Menu includes: Old Fashioned White Bread Wheat Bread Focaccia Dinner Rolls Whole Wheat Italian Semolina Loaf Country French Yeasted Sweet Dough
Prerequisite: Tools of the Trade

Dates: Thursday, Mar 4-Mar 11
Time: 6:00 PM-9:30 PM
CRN: CUL210.27 | Fee: $179
Status: Scheduled
Instructor: Alexia Miles

Asian Noodles
Elective
Noodles are eaten at all times of the day and night throughout Asia. Served hot or cold, you will find them in stir fries, salads, soups, etc. In this class we will make noodles from China, Vietnam, Thailand and Malaysia. Come experience the wonderful variety of Asian noodles.

Date: Thursday, Mar 25
Time: 6:00 PM-9:00 PM
CRN: CUL210.38 | Fee: $89
Status: Scheduled
Instructor: Alexia Miles

Aw Shucks! The Great American Oyster Class
Elective
Winter is prime time for everyone's favorite mollusk, the oyster. Whether you are a connoisseur or a novice who doesn't know an oyster knife from a can opener, here is a class that will have you singing the praises of oysters and understanding a lot more about the vast and complex varieties of this culinary delight. You will be able to examine the subtle flavor differences of several raw oysters during a raw tasting, as well as then incorporate more oysters into a series of dishes, ranging from elegant appetizers to hearty main courses. Whether you are shucking, roasting or cooking them in some other fashion, you will be a true oyster expert after this class.

Date: Monday, Mar 22
Time: 6:00 PM-9:00 PM
CRN: CUL210.36 | Fee: $89
Status: Scheduled
Instructor: David Booth

Baking Beyond the Basics - Croissants, Danish, Puf
Elective
Enhance your baking skills! This course takes you beyond the basics and into more advanced techniques. Once you master these classic pastry dough recipes, you will be able to create endless combinations, both savory and sweet. This course will also touch on proper storage techniques so you can pull out your dough and put together pastry shop delicacies without spending all day in the kitchen! By applying the same techniques for croissant making, you can also make puff pastry, Danish and Brioche puff.
Note: Menu includes: Chocolate Croissant Almond Croissant Butter Croissant

Date: Tuesday, Nov 24
Time: 6:00 PM-9:00 PM
CRN: CUL109.68 | Fee: $89
Status: Filled Nov 10
Instructor: Tom Parfitt

Cake Decorating
Elective
Join pastry chef and chocolatier Tom Parfitt for a cake decorating workshop! We will provide the cakes and icings, and you will make them beautiful! Learn several techniques, starting with how to ice a cake smoothly. Then you will learn how to make gum paste flowers, marzipan roses, shell borders, fine piping, filigree techniques, and much more!

Dates: Monday, Tuesday, Apr 5-Apr 6
Time: 10:00 AM-1:00 PM
CRN: CUL210.42 | Fee: $169
Status: Scheduled
Instructor: Tom Parfitt
Dates: Thursday, Friday, May 27-May 28
Time: 6:00 PM-9:00 PM
CRN: CUL210.72 | Fee: $169
Status: Scheduled
Instructor: Tom Parfitt

Chocolate Workshop
Elective
Chocolate demystified! Learn about chocolate from bean to bar. Like fine wine, chocolate has amazing complexities and levels of flavor. Each has unique attributes, from flavor notes to texture to finish, all varied by origin, cacao content and level of roasting and blending. Join this chocolate workshop - just in time to make some yummy holiday treats!
Note: Menu includes: Tempering Ganache Truffles Caramel Truffle Tart Chocolate Tastings

Date: Monday, Dec 14
Time: 6:00 PM-9:00 PM
CRN: CUL109.71 | Fee: $89
Status: Filled Nov 10
Instructor: Sarah Mitchell

Cooking for Mardi Gras - The 'Big Easy' Way
Elective
Sample the traditions of New Orleans. Flavors of 'The Big Easy' and the surrounding area are a blend of different cultures that have greatly influenced today's American culinary offerings. Learn about and enjoy the history and foods of Mardi Gras and then prepare them for your next party.

Date: Tuesday, Feb 16
Time: 6:00 PM-9:00 PM
CRN: CUL210.19 | Fee: $89
Status: Scheduled
Instructor: Jan Carlton

Cooking for One or Two
Elective
Cooking for one or two can be frustrating. Most recipes are written for four, six or even eight servings. Learn how to easily cut existing recipes to serve only one or two. You think baking for one or two is non-existent? Think again! Prepare and taste some new recipes geared for single cooking and dining. Forget the take-out deli and fast food chains... eat like a King or Queen!

Date: Friday, Mar 5
Time: 10:00 AM-1:00 PM
CRN: CUL210.28 | Fee: $89
Status: Scheduled
Instructor: Jan Carlton

Cooking with Cheese
Elective
Adding cheese to the menu, whether for a main-course meatless meal or any other course, is a great, economical way to get protein and to be satisfied. We'll discuss many types of cheese, preferred cooking methods and substituting lower fat versions of your favorite flavors.

Date: Tuesday, Mar 16
Time: 6:00 PM-9:00 PM
CRN: CUL210.33 | Fee: $89
Status: Scheduled
Instructor: Sarah Mitchell

Curry around the World
Elective
With roots in India, curries are eaten around the globe. Come make and taste authentic recipes that you can easily make at home. You will learn to toast spices, make curry blends and curry paste. We will make curries from Thailand, South Africa, Vietnam and India.

Date: Thursday, Feb 11
Time: 6:00 PM-9:00 PM
CRN: CUL210.16 | Fee: $89
Status: Scheduled
Instructor: Alexia Miles

Decadent Desserts - Mousses and Bavarians
Elective
Mousses and Bavarians - Learn the basic technique to make rich and decadent Bavarian, mousse and mousse cakes. You will see that by using your own creativity, the flavor possibilities are endless and delicious! Chocolate mousse, white chocolate Bavarian and orange dreamsicle mousse are just some of the recipes you'll learn.

Date: Friday, May 7
Time: 6:00 PM-9:00 PM
CRN: CUL210.60 | Fee: $89
Status: Scheduled
Instructor: Tom Parfitt

Dim Sum - Chinese Tea Snacks
Elective
Dim Sum, or Chinese tea snacks, started out as a small meal for travelers along the Silk Road. It has grown into a meal where family and friends gather to visit and enjoy. Learn how to blend traditional flavors, stuff and cook dumplings and practice those knife skills! Menu includes: Hundred Corner Pearl Balls Shanghai Curry Buns Pot Stickers Sesame Prawn Toasts
Note: Menu includes: Hundred Corner Pearl Balls Shanghai Curry Buns Pot Stickers Sesame Prawn Toasts

Date: Wednesday, Dec 16
Time: 6:00 PM-9:00 PM
CRN: CUL109.73 | Fee: $89
Status: Scheduled
Instructor: Sarah Mitchell

Dining with Julia and Simka
Elective
Julia Child was a French-cooking-made-easy inspiration for American cooks during the last part of the 20th century. She is still revered today. Her cookbook collaborator and good friend, Simone Beck (Simka), taught culinary classes in France for many years. Instructor Jan Carlton had the pleasure of meeting Julia several times and studied French cooking in France with Simka. Learn the secret to preparing the best omelet and other specialties. Enjoy an evening of cooking and sampling several of Julia and Simka's favorite recipes. As Julia would say in her charming way, 'Bon App?tit!'

Date: Thursday, Apr 8
Time: 6:00 PM-9:00 PM
CRN: CUL210.45 | Fee: $89
Status: Scheduled
Instructor: Jan Carlton

Explore India Through Food
Elective

Date: Friday, Mar 26
Time: 6:00 PM-9:00 PM
CRN: CUL210.39 | Fee: $89
Status: Scheduled
Instructor: Asha Doshi

Exploring Sushi
Elective
This is a thorough introduction to sushi, including the history, etiquette and what it takes to become a true sushi master. Proper seafood selection and preparation, rice making and sushi making techniques will be covered; including nigiri, maki, gunkan and handroll.

Date: Friday, Feb 19
Time: 6:00 PM-9:00 PM
CRN: CUL210.21 | Fee: $89
Status: Scheduled
Instructor: Sarah Mitchell

Hearty Seafood Soups and Stews
Elective
As the weather starts to cool down, it's time to think about warming soups and stews to take the chill off. This doesn't mean you can't enjoy the same quality seafood that you've been grilling all summer - you just have to change the way you prepare it! Spend a night creating hearty filling soups and stews that feature the great flavors of the sea. Whether your favorite is creamy or brothy, spicy or mild, the recipes tackled in this class will make you comfortable preparing any type of soup or stew that calls for fish or shellfish as a primary ingredient.

Date: Thursday, Dec 3
Time: 6:00 PM-9:00 PM
CRN: CUL109.13 | Fee: $89
Status: Filled Sep 14
Instructor: David Booth

Herbs Galore
Elective
Is it 'erb' or 'herb'....as in the name? Spelled 'herb', Europeans pronounce it 'herb', while most Americans call it 'erb'. Fresh herbs have become the 'norm' in today's cooking. Learn how to grow and use these flavor enhancers. Prepare and taste recipes with favorite herbs as well as recipes using some unusual herbs. Come get in the herb groove and add more zip to your cooking with the addition of fresh herbs.

Date: Monday, Apr 26
Time: 6:00 PM-9:00 PM
CRN: CUL210.53 | Fee: $89
Status: Scheduled
Instructor: Jan Carlton

Holiday Party Foods
Elective
What's new for entertaining this year? Prepare sumptuous but easy recipes for holiday parties for family or friends. Learn some short-cut tips for making holiday cooking easier. Turn an ordinary cake or dessert into something special. Be the 'host or hostess with the mostest' this year! Make your holiday party one guests will always remember fondly.

Date: Saturday, Dec 5
Time: 1:30 PM-4:30 PM
CRN: CUL109.40 | Fee: $89
Status: Scheduled
Instructor: Jan Carlton

Hummus 5 Ways and Flat Breads
Elective
Learn to create (along with various quick flat breads for pairing) five wonderfully colorful and flavorful versions of hummus: roasted red pepper, spinach and feta, black bean, kalamata olive and roasted eggplant.

Date: Wednesday, Apr 14
Time: 6:00 PM-9:00 PM
CRN: CUL210.47 | Fee: $89
Status: Scheduled
Instructor: Glenn Pruden

Indian Delight
Elective
Cuisine from southern India is very delicious and healthy. Unlike what most people consider 'Indian' food, it is not loaded with rich sauces or gravies. The dishes are very light, easy to make, and perfect for vegetarians or those who want to add more healthful dishes to their meals. Explore a variety of dishes from southern India, including Upama (cream of wheat), Uttapam (rice pancake), Idli (steamed rice or cream of wheat cake), and Tamarind (lemon rice).

Date: Wednesday, Dec 2
Time: 6:00 PM-9:00 PM
CRN: CUL109.46 | Fee: $89
Status: Scheduled
Instructor: Asha Doshi

Pastries and Other Delightful Goodies
Elective
So, you hunger for some good pastries. There's nothing like a flavorful pastry to satisfy one's sweet requirements. In this class we'll learn what makes a pastry 'short', some dos and don'ts in pastry making and short-cut baking tips. Learn also some new twists on old favorites and how to try some new additions to your own recipes. Sugar, egg and fat substitutions will also be explored. Come satiate your pastry cravings with some new ideas; the baking will be good!

Date: Tuesday, May 25
Time: 6:00 PM-9:00 PM
CRN: CUL210.70 | Fee: $89
Status: Scheduled
Instructor: Jan Carlton

Root Veggies
Elective
Root vegetables are starchy tuber and taproots of plants. Let's pull them up and eat them and all their inherent sweet, starchy, vitamin-laden yummy-ness. Discover great ways to use root vegetables like in soups, braises, mashes, roasts, root vegetable chips, fries, gratins, hash browns and root vegetable salads. Root vegetables? Wow, I didn't know I would like that!

Date: Monday, Mar 1
Time: 6:00 PM-9:00 PM
CRN: CUL210.25 | Fee: $89
Status: Scheduled
Instructor: Glenn Pruden

Seafood Pasta Dishes From Around the World
Elective
From the United States to Asia, Europe and Africa, cooks have combined regional pastas and rices with native seafood to create some of the most traditional and widely recognized dishes in the world. In this class, you will have a chance to explore not only these pastas and seafoods, but also the seasonings and techniques that make them unique to their region or country. These flavor combinations and authentic combinations are sure to be a hit with dinner guests, or offer a rich alternative to everyday meals.

Date: Wednesday, Apr 7
Time: 6:00 PM-9:00 PM
CRN: CUL210.44 | Fee: $89
Status: Scheduled
Instructor: David Booth

Soups, Stews and Chilis
Elective
Warm up the winter with a great class of making one-pot comfort food meals. Come and learn methods of soup and stew making along with all the fixin's for fiery chilis. Recipes to include New England Clam Chowder, Maryland Crab Soup, Brunswick Stew, and White Bean Chicken Chili. Even though it's going to be cold outside, it will be a warm Saturday of soups that eat like a meal!!!!

Date: Saturday, Jan 23
Time: 10:30 AM-1:30 PM
CRN: CUL210.05 | Fee: $89
Status: Scheduled
Instructor: Brian Kennon

Spice Up Your Cooking
Elective
Have you ever wondered about the history of spices? There actually was a spice road. What spices were used in earlier times? Do you know which spices were used as currency? What is the most expensive spice? You'll learn some of the history and background about spices, as well as which spices go best with certain foods in an evening of Spice Up your Cooking. In addition, you will also prepare and taste dishes using spices that will titillate your taste buds. Come cook, have fun and learn to spice up your culinary creations.

Date: Saturday, Apr 3
Time: 1:30 PM-4:30 PM
CRN: CUL210.64 | Fee: $89
Status: Scheduled
Instructor: Jan Carlton

Spring Pizza Party
Elective
Come join us for homemade pizza with fresh spring toppings. We'll make both white and whole wheat doughs, with freezing and thawing instructions so you can make a big batch and save some for later. Menu includes: Basic White and Whole Wheat Doughs, Asparagus and Fingerling Potato Pizza, Mediterranean Spiced Lamb Pizza, Grilled Pizzas with Both Savory and Sweet Toppings.

Date: Friday, Apr 23
Time: 6:00 PM-9:00 PM
CRN: CUL210.52 | Fee: $89
Status: Scheduled
Instructor: Sarah Mitchell

Thai
Elective
Thai food is one of the world's greatest cuisines. In this class you will learn to make some of the most popular dishes of Thailand, using authentic Thai ingredients as well as recipes Alexia collected while working as a chef in Thailand.

Date: Tuesday, Apr 27
Time: 6:00 PM-9:00 PM
CRN: CUL210.54 | Fee: $89
Status: Scheduled
Instructor: Alexia Miles

The Candy Shop - Truffles, Bon Bons and More
Elective
Turn your kitchen into a candy shop. You will learn how to make truffles, chewy caramels, candied nuts, chocolate turtles and more. Chocolate tempering will be discussed and demonstrated.

Date: Saturday, Jan 30
Time: 10:00 AM-2:00 PM
CRN: CUL210.09 | Fee: $89
Status: Scheduled
Instructor: Tom Parfitt

True Mexican Classics
Elective
Now that the proper ingredients are so easily available, why not step your Mexican cooking up a level or two from quesadillas and from-a-kit tacos? Menu includes: Mixiote de Pollo (chicken flavored with dried chilis), Pressure Cooker Carnitas, Sweet Potato Tamales, Mexican Rice with Cilantro Dressing and Mexican Chocolate Cake

Date: Tuesday, May 4
Time: 6:00 PM-9:00 PM
CRN: CUL210.57 | Fee: $89
Status: Scheduled
Instructor: Sarah Mitchell

Vegetarian Soups for Winter
Elective
Enjoy very vegetarian soups during cold days of winter! Soups can be made many different ways and some of them are very easy and quick to make. You can be creative to make soups from vegetables, lentils and grains using different spices and herbs.

Date: Friday, Mar 5
Time: 6:00 PM-9:00 PM
CRN: CUL210.29 | Fee: $89
Status: Scheduled
Instructor: Asha Doshi

Vegetarian Workshop
Elective
This class is a comprehensive primer of vegetarian cooking. Students will learn about and work with such items as beans, grains, tofu and a wide variety of delicious vegetables. Menu includes: Spaghetti Squash with Caramelized Onions, Pine Nuts, and Fresh Basil, Falafel with Marinated Tomato Cucumber Salad, Coconut-Mint Spring Vegetables with Fragrant Rice, Samosa with Pineapple Chutney, Vegan Rocky Road Cake, and more.

Dates: Thursday, Friday, Apr 29-Apr 30
Time: 6:00 PM-9:00 PM
CRN: CUL210.55 | Fee: $169
Status: Scheduled
Instructor: Tom Parfitt

Vietnam Pho and Clay Pot Cooking
Elective
Bold and vibrant, Asian cuisine is one of the hottest culinary trends going. You will prepare flavorful pho broth with chicken stock, lemongrass, star anise, spicy ginger and other ingredients to create wonderful bowls of pho noodles. Additionally, we'll learn to prepare Southern-Style Vietnam Catfish in Clay Pot, Jicama Rolls and Shrimp Spring Rolls with Dipping Sauce.

Date: Monday, May 3
Time: 6:00 PM-9:00 PM
CRN: CUL210.56 | Fee: $89
Status: Scheduled
Instructor: Glenn Pruden

Winter Squash
Elective
You will be amazed at the rich, sweet, and savory flavor of Winter Squash. Come cook from appetizers to desserts. Work with some of the following: Acorn, Butternut, Spaghetti, Hubbard, Pumpkins and more if available.

Date: Monday, Feb 8
Time: 6:00 PM-9:00 PM
CRN: CUL210.14 | Fee: $89
Status: Scheduled
Instructor: Glenn Pruden

Yeast Breads-Basics of Breadbaking
Elective
In this two-night core class, you will be introduced to equipment, techniques and methods to bake your own delicious bread. Learn to work with yeast and create doughs from different flours. We will make pan breads, hearth style, and two step (starter) breads.
Prerequisite: Tools of the Trade
Note: Menu includes: Old Fashioned White Bread Wheat Bread Focaccia Dinner Rolls Whole Wheat Italian Semolina Loaf Country French Yeasted Sweet Dough

Dates: Tuesday, Dec 1-Dec 8
Time: 6:00 PM-9:30 PM
CRN: CUL109.89 | Fee: $179
Status: Filled Sep 9
Instructor: Alexia Miles

Cooking with Tofu
Healthy Cooking
Cooking with creativity can change one's thinking entirely about vegetables, beans and tofu. Learn how to make them appealing by adding different flavors and simple spices from around the world. Spices are like paint to create the art that one can enjoy for the rest of their life; so come and let's explore together these things in an evening of fun and good, healthy food.

Date: Thursday, May 6
Time: 6:00 PM-9:00 PM
CRN: CUL210.59 | Fee: $89
Status: Scheduled
Instructor: Asha Doshi

Deliciously Healthy
Healthy Cooking
This lecture/demo course is designed to help enable students to prepare meals in accordance with the 2005 Dietary Guidelines for Americans, so that meals are both tasty and healthy. Prepared dishes will be sampled during class and recipes provided to take home. There will be plenty of opportunities to ask questions related to dietetics and healthy cooking.

Date: Tuesday, Mar 9
Time: 6:00 PM-9:00 PM
CRN: CUL210.31 | Fee: $89
Status: Scheduled
Instructor: Melissa Janes

Quick and Healthy Cooking
Healthy Cooking
Quick food doesn't have to mean FAST food. We'll go over some tips to make cooking healthy, fast and convenient. Menu includes: Spicy Shrimp and Salmon with Rice Noodles and Miso Broth, Chicken Lettuce Wraps with Tahini Sauce and a Seafood Steamer Pot.

Date: Thursday, May 13
Time: 6:00 PM-9:00 PM
CRN: CUL210.63 | Fee: $89
Status: Scheduled
Instructor: Tom Parfitt

Season To Taste with Herbs and Spices
Healthy Cooking
Bring flavorful, healthy vegetarian food to the table by using herbs and spices instead of a lot of salt. Onions, garlic, ginger, cilantro, basil, oregano, turmeric, chili powder, cumin, cinnamon, cardamom, coriander seed, nutmeg and more will be employed in delicious tandem with beans, vegetables and grains.

Date: Thursday, Apr 22
Time: 6:00 PM-9:00 PM
CRN: CUL210.51 | Fee: $89
Status: Scheduled
Instructor: Asha Doshi

Vegetarian Mediterranean
Healthy Cooking
Mediterranean food has so many flavors. It is also one of the healthiest foods in the world. Learn to cook falafel, bulgur wheat salad, eggplant dip and more. Some of these dishes can be prepared in advance.

Date: Saturday, May 22
Time: 10:00 AM-1:00 PM
CRN: CUL210.68 | Fee: $89
Status: Scheduled
Instructor: Asha Doshi

Wine and Dine - A Mardi Gras Celebration
Wine and Dine
Enjoy a culinary tour through the bayous of Louisiana and the streets of the French Quarter with Chef Brian Kennon and wine aficionado Maurice Franck from Cellar Door Distributors. Enjoyed with be a delicious menu of Cajun Seafood Gumbo, Fried Oyster Po'Boy Sliders, Black and Blue Chicken , Shrimp Creole, Crawfish Etoufee and traditional Fat Tuesday King Cake.

Date: Friday, Feb 12
Time: 6:00 PM-9:00 PM
CRN: CUL210.17 | Fee: $99
Status: Scheduled
Instructor: Brian Kennon

Wine and Dine - Italian Delight
Wine and Dine
Join chef and Culinary Program Coordinator Martin Gravely, along with Don Carlstrom of J.W. Sieg Wines for an evening of exploring the cuisine and wines of Italy. On the menu: Calamari Fritti with Roasted Chili-Caper Aioli, White Bean, Pancetta & Escarole Stew with Truffle Drizzle, Caramelized Duck Breast with Roasted Garlic Demi-Glace and Wild Mushroom-Arugula Risotto and Classic Tira Mi Su.

Date: Friday, Mar 12
Time: 6:00 PM-9:00 PM
CRN: CUL210.32 | Fee: $99
Status: Scheduled
Instructor: Martin Gravely

Wine and Dine - Late Winter
Wine and Dine
Warm days and cold nights mean spring is on its way. This menu celebrates the early harvest as well as the robust flavors of the chilly months. Join chef and chocolatier Tom Parfitt, along with Bryon Jones from The Country Vintner for a menu of Caramelized Onion and Goat Cheese Tartlettes with Roasted Tomato Coulis, Mixed Greens with Orange Supremes, Toasted Almonds, and Red Onion Vinaigrette, Roasted Pork Loin with Whole Grain Mustard Demi-Glace, Roasted Garlic, Spring-Onion Mashed Potatoes and Grilled Zucchini, and Warm Dark-Chocolate Tart with Raspberries and Vanilla Bean Ice Cream.

Date: Friday, Apr 9
Time: 6:00 PM-9:00 PM
CRN: CUL210.73 | Fee: $99
Status: Scheduled
Instructor: Tom Parfitt

Wine and Dine - Spring
Wine and Dine
Spring is in full tilt; and what better time than now for a seasonal culinary celebration with chef and Culinary Program Coordinator Martin Gravely and Thom Horsey of Rodney Strong Wine Estates! On the menu: Asparagus and Leek Bisque , Grilled Caesar Salad with Rosemary Croutons, Pan-Seared Halibut Florentine with Parmesan Potato Croquettes and Panna Cotta with Orange Sauce and Spring Berries.

Date: Friday, May 14
Time: 6:00 PM-9:00 PM
CRN: CUL210.65 | Fee: $99
Status: Scheduled
Instructor: Martin Gravely

Wine and Dine - Valentine's Date-Night
Wine and Dine
Join chef and chocolatier Tom Parfitt and Clint Emerson from Dionysus Imports for a surf and turf menu that includes Seared Sea Scallops with Pancetta and Pink Peppercorn Beurre Blanc, Shrimp and Lobster Bisque, Petit Filet with Bleu Cheese Butter and Wild Mushroom Jus, Dark Cherry Cheesecake and Assorted Truffles.

Date: Saturday, Feb 13
Time: 6:00 PM-9:00 PM
CRN: CUL210.18 | Fee: $99
Status: Scheduled
Instructor: Tom Parfitt

Wine and Dine Fridays - Sweet and Spicy Menu
Wine and Dine Second Fridays
Coming up with exciting home-run dishes and then adeptly pairing them with delicious wines (ones that won't break the bank) can be a huge challenge! This series of evening programs promises to be an entertaining and informative social experience designed to help you accomplish just those things. Interesting dishes will be demonstrated, plated and served right before your eyes - either by a resident culinary instructor or visiting chef - and then paired with wines by local experts who will be in attendance to discuss each selection. Themes will be designed to both fit the season and explore the world's many interesting cuisines and wine-making regions. The evening will begin with a social hour and move into seating for a multi-course dinner and 'the show'. Join chef Tom Parfitt for a night of sweet and spicy food for the cold winter months!
Note: Menu includes Vegetable Pakoras (Spiced Fritters) with Pineapple Chutney, Indian Spiced Chicken Breast with Jaggery Glaze, Dried Cherries and Pecans over Saffron Rice with Massala Vegetables, and Frangipane Tart for dessert. All dishes will be expertly paired with delicious wines provided by Thom Horsey from Rodney Strong Wines.

Date: Friday, Dec 11
Time: 6:00 PM-9:00 PM
CRN: CUL109.67 | Fee: $99
Status: Filled Nov 10
Instructor: Tom Parfitt

Kids Cupcake Bakeshop
Youth Programs
Yes, they are trendy right now, but they are always a treat that is welcomed by all. Who doesn't want a whole cake just to themselves? We'll talk about baking science, tips for decorating and keeping cupcakes moist. Menu includes: Moist Yellow Cupcakes, Decorator Icing, Whipped Ganache Icing, S'mores Cupcakes, Orange-Strawberry Cupcakes

Date: Saturday, Mar 20
Time: 10:00 AM-1:00 PM
CRN: CUL210.35 | Fee: $59
Status: Scheduled
Instructor: Sarah Mitchell

Valentine's Delights for Kids
Youth Programs
Come have fun, prepare and taste some fabulous mouth-watering goodies for Valentine's Day. Turn this Valentine's Day into a special event by making and sampling, among other things, to-die-for chocolate truffles and a devastatingly sinful chocolate torte and taking some treats home at class' end.

Date: Saturday, Feb 6
Time: 1:30 PM-4:30 PM
CRN: CUL210.13 | Fee: $59
Status: Scheduled
Instructor: Jan Carlton

Schedule Changes
Canceled
Filled
New
Revised

Programs of Study
Personal Enrichment
Animal Studies
Au Pair Enrichment
Communications and Writing
Culinary Arts
Fit-N-Well
Foreign Language
History
Home and Garden
Leisure and Wellness
Music and Dance
Personal Finance
Photography
Sports and Games
The Arts
Youth Programs
Professional Development
Career Development and Enhancement
Communications and Writing
Computer Skills
Institute on Philanthropy
Interior Decorating
Landscape Design
Music and Dance
Personal Finance

Certificate & Program Details
Center for Career Management
Au Pair Enrichment Program
Culinary Arts Program
Fitness Instructional Program
Home Inspection Training
Institute on Philanthropy
Interior Design Certificate
Landscape Design Certificate
Online Classes/Certification
SAT Preparation Program


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