Charcuterie and Salumi - 36073 - CA A490 - 001
Class Schedule: February 12th - 26th Mondays from 9am to 3pm and March 22nd Friday
at 3pm
In this class students will learn advanced French and Italian techniques in the preparation
of fermented sausages, dry curing, and smoked meats.
CannaBasics2 - 36074 - CA A490 - 002
Class Schedule: Feb 16th - 24th Fridays 5:30pm - 8:30pm and Saturdays 10am - 4pm
CannaBasics 2 is an educational hands-on class that builds upon the foundation of
its predecessor, CannaBasics, to provide students with comprehensive knowledge and
practical skills for cooking with cannabis safely and within legal boundaries. This
course delves deeper into the art of cannabis-infused cuisine, covering essential
topics such as dosage control, strain selection, decarboxylation, and extraction methods.
With a focus on responsible consumption and compliance with local regulations, CannaBasics
2 equips students with the expertise needed to create delicious, cannabis-infused
dishes while prioritizing safety and legality. *You must be 21 to register. There
will be no handling or consumption of cannabis in this class. We will work theoretically
with approved substitutions in recipes.*
From Bean to Bar - 36075 - CA A490 - 003
Class Schedule: January 19th - 27th Fridays 5:30pm - 8:30pm and Saturdays 10am - 4pm
Join Chocolate Maker Ryan Wiswesser of Chugach Chocolates in learning about the chocolate
making process. From tastings to hands-on techniques, this class will be sure to indulge
all of your chocolate cravings!
African Diaspora - 36841 - CA A490 - 004
Class Schedule: January 20th - February 3rd Saturdays from 1am - 4pm
Join Fatoumata Faye, a Culinary Arts alumnus as she guides you through the cuisines
and flavors of Gambia, Nigeria, and Morocco.
Food Preservation Home Canning, Fermenting, and Dehydrating - 37027 - CA A490 - 007
Class Schedule: Feb 9th 5:30pm - 8:30pm, Feb. 10th 10am - 4pm, March 22nd 5:30pm
- 8:30pm, and March 23rd 10am - 4pm
An introduction to preserving foods at home using pressure canning, boiling water
bath, fermenting, and dehydrating methods. In this lab, students will make and take
home the product of varied preservation techniques, including canned soup, dried pasta,
pickles, cultured dairy, jams, dehydrated produce, and fermented foods and beverages.
From Grain to Glass - 37002 - CA A490 - 101
Class Schedule: March 22nd - April 20th Fridays 5pm - 7pm and Saturdays 4pm - 8pm
Join brewer/owner Ted Rosenzweig of Turnagain Brewing for an introduction to beer
brewing, beer science, and the range of beer styles. Together, we will brew a batch
of beer, sample some classic beers, and taste our creations expertly paired with delicious
bites. *Must be 21 years or older to register. Proof of age will be required.
Butchery 101: Beef - 36936 - CA A490 - 006
Class Schedule: April 6th - 20th Saturdays 9am - 3pm
Experienced butcher and beef expert, Chris Miller, will guide you through the world
of beef butchery through demonstrations, and hands-on learning. Learn how to fabricate
primal cuts into secondary cuts and explore the process of hanging and dry aging.
Modernist Cuisine - 36935 - CA A490 - 005
Class Schedule: April 8th - 22nd Mondays 9am - 3pm
Over three sessions we will dive into the world of modernist cuisine. We will prepare
gels, foams, glue meats, aerate, compress and cook sous vide. This is a great opportunity
for anyone with an understanding of food and cooking to expand the realm of possibility,
or an opportunity for novice cooks to have fun and explore. We will eat our preparations.