Good food makes for great moods!

Have fun. Meet new people. And simply enjoy a new experience.

All great reasons to enroll in a cooking or baking class. Whether you sign up as a couple, with your besties or buddies or for a mother-daughter experience, you’re sure to have a few laughs and learn something new.

Enjoy small class sizes, personalized work stations and expert local chefs.

Plus perk up your palette as you enjoy a generous portion of the food you helped prepare.

And if you might be ready to open your own little eatery, learn from those who’ve been there in the Food Service Management certificate program.

We offer hands-on cooking classes in culinary and bakery and pastry arts, along with lecture-demonstration classes as electives across all our programs. Our classes about wines and beers of our own region and from around the world are continual favorites, along with international-themed cooking and demonstration classes.

Join our contact list or review classes below. Discover all that the Center for Culinary Arts has to offer.

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Center for Culinary Arts
School of Professional & Continuing Studies
University of Richmond, Va. 23173
(804) 422-COOK

Center for Culinary Arts Classes
Around the Chef's Table: Aw Shucks
Course Offerings (1)
Friday, December 16, 2016; 
6:00 - 9:00 pm
Instructor: Dave Booth
CRN: CUL117.59
Fee: $99
Class is FILLED (8/16).
Description
NEW! A new twist on an old favorite! In this class, students will taste and compare raw oysters from different regions and will be led in a discussion about what makes them different and how to know what you like when heading out to your fishmonger. Students will then be treated to dishes prepared by the chef using oysters in a variety of ways. The planned menu will include Oyster Po' Boy, Oysters and Sashimi Tuna with Cilantro Glaze and Pineapple Wasabi, Oyster Stew, and Oysters Rockefeller. Note: This class is demonstration and tasting, not hands-on cooking. The foods prepared and sampled, while substantial, are for the purposes of learning and will not necessarily comprise a complete meal for participants. Beverages complimentary to the fare will be offered for sampling with the food. Ages 21 and over.

Asian Noodle Dishes
Course Offerings (1)
Thursday, December 8, 2016; 
6:00 - 9:00 pm
Instructor: Dave Booth
CRN: CUL117.52
Fee: $99
Class is FILLED (8/29)
Description
NEW! Noodle dishes are a staple of many different Asian cuisines. Spend an evening creating dishes from China, Japan, Vietnam, and Korea, utilizing cooking styles and ingredients unique to each culture. CAP elective.

Beers of Europe
Course Offerings (1)
Friday, December 2, 2016; 
6:00 - 8:00 pm
Instructor: Brendan Pevarski
CRN: CUL117.48
Fee: $79
Description
NEW! Europe has a long history of brewing and created many of the beer styles that are popular today, such as lagers and IPAs. We will be discussing the history of these styles as we taste our way through some of the most popular and flavorful beers of Europe. Note: This is a sit-down lecture event. Fairly substantial hors d'oeuvres will be offered for the enjoyment of those attending, although there will be no beer and wine pairings per se unless specifically stated in the course description. Ages: 21 and over.

Fabulous Foods of Georgia
Course Offerings (1)
Monday, December 5, 2016; 
6:00 - 9:00 pm
Instructor: Alexia Miles
CRN: CUL117.50
Fee: $99
Description
NEW! Explore the rich and complex world of Georgian cuisine. Georgia is sandwiched between Europe and Asia, and its food certainly draws the best from both. Discover a very flavorful balance with tart and sweet, using lots of herbs, nuts, cheeses, and vegetables. CAP elective.

Healthier Baking
Course Offerings (1)
Friday, December 9, 2016; 
1:00 - 4:00 pm
Instructor: Joshua Carroll
CRN: CUL117.53
Fee: $99
Description
NEW! Enjoy an afternoon of learning how to bake some of your simple favorites using alternatives for items like wheat flours, processed sugars, eggs, and fats. We will be working with gluten-friendly items and ingredients that are often used in vegan baking. Some of the baked goods we will make include granola, vegan chocolate cupcakes, gluten-friendly chocolate chip peanut butter cookies, and a vegan chocolate mousse.

Healthy Cooking: Poaching and Steaming
Course Offerings (1)
Tuesday, November 29, 2016; 
6:00 - 9:00 pm
Instructor: Dave Booth
CRN: CUL117.46
Fee: $99
Description
NEW! Sometimes learning to eat healthier can mean changing techniques, not just changing foods. Poaching and steaming are two methods that are great for producing delicious food with fewer calories. Join us for a night of exploring these two methods. Students will prepare dishes that are easy to prepare, taste great, and are low in fat yet high in nutrients and vitamins.

Kids and Parents: Gingerbread Classics
Course Offerings (1)
Saturday, December 10, 2016; 
10:00 am - 1:00 pm
Instructor: Stephanie Charns
CRN: CUL117.54
Fee: $69
Class is FILLED (10/10)
Description
NEW! There's more to gingerbread than just houses! Create delicious, gingerbread-inspired treats including Molasses-Ginger Cookies, Gingerbread Cake with Pears, Gingerbread Caramels, Gingerbread Cookie S'Mores, and Gingerbread Spiced Granola. Note: class fee is a per-person charge and children must be accompanied by a paying, participating adult. Ages 5 and up.

Kids and Parents: Holiday Baking
Course Offerings (1)
Saturday, December 3, 2016; 
10:00 am - 1:00 pm
Instructor: Joshua Carroll
CRN: CUL117.49
Fee: $69
Class is FILLED (8/22)
Description
NEW! Bring the kids for a morning of creating individualized treats for friends and family during the holidays. We will learn how to make easy and fun snowmen out of donut holes and white chocolate, holiday tree cupcakes using buttercream and ice cream cones, homemade hot chocolate with mint marshmallows, and monogramed and stenciled sugar cookies to hang on your tree. Perfect for giving to teachers and relatives! Note: class fee is a per-person charge and children must be accompanied by a paying, participating adult. Ages 5 and up.

Meat Prep and Cookery: Poultry
Course Offerings (1)
November 30, 2016 through December 7, 2016
Wednesdays: 6:00 - 9:00 pm
Instructor: Martin Gravely
CRN: CUL117.47
Fee: $199
Description
This class will explore poultry cooking in its many interesting and delicious forms and take students' poultry cooking skills to the next level. We will employ basic butchery, flavorful ingredients, and numerous fun cooking techniques in the production of terrific, from-scratch dishes. CAP core.

Product Sourcing & Inventory Management
Course Offerings (1)
Tuesday, December 6, 2016; 
2:00 - 4:00 pm
Instructor: Martin Gravely
CRN: CUL117.51
Fee: $69
Description
All-important to an operation's success is the understanding of the ins and outs of product sourcing, inventory maintenance, and cost controls. Focal issues will include, among other things, ABC purchasing, vendor relationships, menu planning to control costs, proper food storage and rotation, and food cost calculation. Note: This is a lecture class.

Review: Baking and Pastry
Course Offerings (1)
Tuesday, December 13, 2016; 
5:30 - 9:30 pm
Instructor: Joshua Carroll
CRN: CUL117.56
Fee: $99
Description
This is your time to show off your baking skills and knowledge gained during your time in the baking and pastry arts program. You will work as an individual to plan and execute a plated dessert using several of your newly-learned skills and techniques. You will be given the entire pantry to use, as well two ingredients that you MUST use, to create your masterpiece! You will then present your dish to the chef for critique. Note: A week or two prior to the review you will be told what the 'secret' ingredients are so you will have time to plan your dish. BPA Core. Prerequisites: Successful completion of five core classes and at least five elective courses. Students must submit the graduation application and a separate $75 application fee prior to enrolling in this class. All prerequisites must be completed prior to the class date. For a graduation application, visit this link: http://spcs.richmond.edu/document/cap/culinary-arts-certificate-app.pdf

Review: Culinary Arts
Course Offerings (1)
Wednesday, December 14, 2016; 
6:00 - 9:00 pm
Instructor: Glenn Pruden
CRN: CUL117.57
Fee: $99
Description
This is your time to show off the 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. CAP Core. Prerequisites: Successful completion of four core courses and at least five elective courses. Students must submit the graduation application and a separate $75 application fee prior to enrolling in this class. All Prerequisites must be completed prior to the class date. For a graduation application, visit this link: http://spcs.richmond.edu/document/cap/culinary-arts-certificate-app.pdf

Review: Food Service Management
Course Offerings (1)
Thursday, December 15, 2016; 
6:00 - 9:00 pm
Instructor: Martin Gravely
CRN: CUL117.58
Fee: $89
Description
This is your time to apply all of the skills and knowledge attained in the program. Students will perform case study exercises, complete a food service management-related project and receive feedback from the instructor. Prerequisite: Successful completion of eight Food Service Management courses. Students must submit the graduation application and a separate $75 application fee prior to enrolling in this class. All prerequisites must be completed prior to the class date. For a graduation application, visit this link: http://spcs.richmond.edu/document/cap/culinary-arts-certificate-app.pdf

Review: Nutrition & Food Science
Course Offerings (1)
Monday, December 12, 2016; 
6:00 - 8:00 pm
Instructor: Paula Harrison
CRN: CUL117.55
Fee: $69
Description
The nutrition review is your final project before obtaining your certificate. Students will complete a nutrition-related project and be evaluated by the instructor. Prerequisites: Successful completion of ten Nutrition and Food Science classes. Students must submit the graduation application and a separate $75 application fee prior to enrolling in this class. All prerequisites must be completed prior to the class date. For a graduation application visit this link: http://spcs.richmond.edu/document/cap/culinary-arts-certificate-app.pdf

Vegetarian Diet Planning
Course Offerings (1)
Monday, November 28, 2016; 
6:00 - 8:00 pm
Instructor: Paula Harrison
CRN: CUL117.45
Fee: $69
Description
This course will examine the reasons why people choose to adopt a vegetarian diet, the various types of vegetarian diets, the nutrients at risk in vegetarian diets, and diet planning strategies to insure adequate intake of calories and nutrients. We also will look at some of the health benefits associated with a plant-based diet. Note: This is a lecture class.