Culinary Courses

Spring 2020


Foodie Fridays Series

A "foodie" is a person who has a refined interest in food, a gourmet. They seek new food experiences as a hobby rather than simply eating out of convenience or hunger. To fully experience food you need to understand the art of making it. Come join us in learning the classic culinary techniques and how to recreate them at home.

Fee: $57 Senior Adult Fee: $35 Materials Fee: $60 Registration Fee: $8

CLN-010-J | 04/10/20-06/12/20 | C. Staff | Check WebAdvisor for course details and Register


Foodie Friday: Mastering Knife Skills

Sharpen your knife skills and learn to handle a knife like a professional Chef. Learn how to choose a quality knife and how to maintain it so it lasts a lifetime. Practice and understand the importance of classic French culinary cuts, and leave the class with confidence, knowing how to cut almost anything without cutting yourself! Menu: Crudités platter

Fee: $21 Materials Fee: $20 Registration Fee: $8

CLN-011-J | 04/10/20-04/10/20 | C. Staff | Check WebAdvisor for course details and Register


Foodie Fridays: Mother Sauces, Part I

Sauces are often considered one of the greatest tests of a chef?s skill. The successful pairing of a sauce with food demonstrates technical expertise, and an understanding of food. In Part One, you will learn how to make a roux and how to use it as a thickener. You'll also learn how to make three of the mother sauces, focusing on the most popular bechamel sauce, which can be used to make an array of derivative sauces. Menu: Portabella Mushroom Sauce and Mornay Cheese Sauce, served over penne pasta

Fee: $21 Materials Fee: $20 Registration Fee: $8

CLN-012-K | 05/08/20-05/08/20 | C. Staff | Check WebAdvisor for course details and Register


Foodie Fridays: Mother Sauces, Part 2

Sauces are often considered one of the greatest tests of a chef?s skill. The successful pairing of a sauce with food demonstrates technical expertise, and an understanding of food. In Part Two, you will learn one of the trickiest to master, Hollandaise sauce. You will learn the ability to judge and evaluate the technique used to add flavor, texture, and color to any dish. Menu: Roasted Asparagus with Hollandaise Sauce, and Garlic Crostini with Marinara Sauce.

Fee: $21 Materials Fee: $20 Registration Fee: $8

CLN-013-L | 06/12/20-06/12/20 | C. Staff | Check WebAdvisor for course details and Register


Summer 2020