Food and Drink
1-On-1 Baking
Baking
- Intro to Sourdough
- French Baking and Conversation
- Great British Baking Class: Sweet Rolls and Breads
- Great British Baking Class: Savory Bakes
Beer and Cider
Students must be 21 years old or older to participate in classes serving alcohol.
Butchering for the Home Chef
- On the Farm: Hog Processing Basics
- On the Farm: Curing Heritage Pork
- On the Farm: Making Sausage
- On the Farm: Art of Organ Meats
Fundamental Techniques
International Cuisine
- Ethiopian Lentils
- Ethiopian Cuisine: Veggies
- Ethiopian Cuisine: Doro Wot and Veggies
- Indian Vegetarian Curry Dishes
- Indian Vegetarian Street Food
- Latin American Soups
- Mexican Soups for Winter
- Sandwiches Around the World
- Scottish Burns Supper
- Emerald Island Cooking
- Mexican Moles
- Mexican Brunch
- European Winter Stuffed Vegetables
Nutritional Goals with Plant-Based Foods Series
- Nutritional Goals with Plant-Based Foods Series
- Plant-Based Protein
- Fiber From Plants
- Healthy Carbs From Plants
- Healthy Plant-Based Fats
- Vitamins, Minerals and Micronutrients
Sweet Treats
Wine
Students must be 21 years old or older to participate in classes serving alcohol.
Wine Pairing
Discover how food can alter your experience of a wine. Students must be 21 years old or older to participate in classes serving alcohol.
Wine: Vineyard Visit
Students must be 21 years old or older to participate in classes serving alcohol.