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Think Again Schedule - Noncredit Classes

Every semester — fall, spring and summer — we schedule about 400 noncredit classes for the Richmond community. Classroom-based courses are scheduled during daytime and evening hours on weekdays and weekends. And online classes are available at your convenience.Think Again Schedule

Noncredit Programs and Classes

The School of Professional and Continuing Studies offers a wide array of noncredit courses and programs for enrichment and professional development. We offer classroom-based programs, and in conjunction with our educational partners we offer a wide array of online noncredit programs. Search the Think Again schedule for our noncredit classes.

Noncredit classes and certificate programs can be used for professional development. Take a class to improve existing skills or add new skills. Or earn a professional certificate to improve your chances at promotion or to retool for new career opportunities.

And noncredit classes can be for fun, too. Jewelry making and our extensive selection of cooking classes and wine-and-dine options are perennial favorites throughout the Richmond community. And we continue to expand our partnerships with local venues for unique experiences like glass-blowing and golf.

PSAT Prep

“Our daughter increased her PSAT score 140 points from Sophomore to Junior year. We think your PSAT class in October helped her a great deal. So we send you many thanks!”

— Parent of student in PSAT Prep Class

Academic Excellence

“I am as motivated and prepared as ever to succeed in high school!”

— Student in Academic Excellence class, fall 2016

Academic Excellence

“The instructor really had me engaged and listening. Included real life examples to help learn and understand topics.”

— Student in Academic Excellence class, fall 2016

Fund Development Institute

“The Fund Development Institute was simply phenomenal. A one-stop shop for development professionals. Taught by some of central Virginia’s most successful development professionals, you’ll gain firsthand insight into what it takes to succeed in all facets of the development process.”

— Betty H. Adams, Executive Director, Southern Virginia Higher Education Center

Grantwriting & Management Institute

“I highly recommend the week-long Grant Writing & Management Institute. I came in knowing very little about grant writing. I left feeling confident about tackling my upcoming grant writing projects. Along the way, I met new friends and colleagues in the local nonprofit world. I can’t imagine anyone regretting the decision to take this class. It is career changing.”

— Mary Delicate, Delicate Research

Spanish for Beginners

“I really loved this class — a great for a non-students to learn Spanish, great price and a good time. I also really enjoyed the reading and video classes when helped me learn more Spanish language and culture. I would love to take the next level of Spanish in the fall!”

— Spanish for Beginners student, spring 2016

Spanish through Film & Culture

“I really enjoyed this class; a great idea and a great way to be exposed to ‘living’ Spanish from all over the world.”

— Monika, Spanish through Film & Culture student

Richmond's Historic Monuments

“I loved the field trips, photos and videos. A great course! Very relaxed and informative.”

— Susan, student from Richmond’s Historic Monuments

Individual French Tutoring

“Allison [Maltby] has been a wonderful teacher and advocate. She is always prompt, organized and most of all supportive and encouraging.”

— Susan, French tutoring recipient

Fund Development Institute

“Fantastic comprehensive institute to educate and motivate attendees.... Great faculty and open learning environment to enhance the experience. A ‘must attend’ for all development staff.”

— Amy Harris, Longwood University

Fund Development Institute

“This week was an intense and deeply rewarding experience. I recommend it for anyone in the nonprofit world who is in or contemplating development. It is helpful for people at all levels of the organization and time in the field.”

— Karen Thornton, University of Richmond School of Law

Fund Development Institute

“A meaningful and engaging exploration into all things ‘development’; this is THE course/program to do.”

— Andrew Lunney, Wilton House Museum

Fund Development Institute

“I have used the Institute on Philanthropy information for months now and it has truly changed the way I interact and write to our donors! I was planning on signing up for the Planned Giving Institute in March.”

— Katherine Bulifant, Longwood University

Fall Into Watercolors

“Donna is an amazing instructor and artist. I had never picked ip a paintbrush, but Donna took her time to explain brushes, paints and techniques in a way I could understand.”

— Student from “Fall into Watercolor” class

Institute on Philanthropy

“I can’t stress how powerful this institute has been for my own professional development. To have the wealth of knowledge in our professors available for our training was so beneficial to our learning. Thank you so much.”

— Fund Development Institute participant

SPCS Events

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Upcoming Culinary Classes

American Sandwich Classics (Elective)
Course Offerings (1)
Thursday, April 13, 2017; 
6:00 - 9:00 pm
Instructor: Martin Gravely
CRN: CUL217.42
Fee: $99
Class is FILLED (1/23). Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
NEW! Celebrate and enjoy some of America's most amazing sandwich creations while also learning some terrific general kitchen techniques. Students will work together to make their own mustard and mayo from scratch, cook lobster, fry oysters, roast beef, and do much more. We'll even make our own pickles and potato chips!

Around the Chef's Table: Tel Aviv
Course Offerings (1)
Thursday, April 27, 2017; 
6:00 - 9:00 pm
Instructor: Martin Gravely
CRN: CUL217.48
Fee: $99
Class is FILLED (12/7). Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
NEW! Join Program Manager Martin Gravely for a fun and delicious evening focusing on the cuisine of Tel Aviv. We will discuss this city's many culinary influences while learning to prepare several great dishes. Planned menu: Falafel, Chicken Schnitzel, Shakshuka with Lamb Merguez and Malabi. 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.

Brunch Favorites
Course Offerings (1)
Tuesday, March 28, 2017; 
6:00 - 9:00 pm
Instructor: Glenn Pruden
CRN: CUL217.35
Fee: $99
Class is FILLED (1/23). Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
NEW! Join this class and get yourself prepared for your next terrific brunch. Chef Glenn will work with students to cook some of his favorite brunch dishes and make a specialty brunch beverage. Students will learn to make great quiche, frittatas, and much more.

Business Planning and Market Research
Course Offerings (1)
April 10, 2017 through April 12, 2017
Mondays and Wednesdays: 6:00 - 9:00 pm
Instructor: Jim Maxwell
CRN: CUL217.41
Fee: $179
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
This lecture course will provide an introduction to many key aspects of business planning and market research. This includes key elements of writing and preparing a restaurant or food service business plan for the purposes of preparing for financing with a bank or venture capital partner, attracting strategic business partners, assisting management with operations, planning for the business, developing and writing an executive summary, implementing missions and values, designing an operations chart, developing policies and procedures, and forecasting financial growth and projections. The market research portion will cover key elements of market research and planning. Specifically, this course teaches how to conduct an environmental scan of the marketplace for purposes of assisting with business and marketing planning and implementation. Students will learn how secondary and primary research is conducted in refining a business plan and developing brand identity. Also covered will be creating marketing messages, developing and implementing benefits and value statements, marketing strategy, and utilization of the internet and other tools for secondary research. This class includes focus-group exercises to demonstrate the importance of primary research.

Cake Decorating Workshop
Course Offerings (1)
Saturday, March 25, 2017; 
10:00 am - 3:00 pm
Instructor: Joshua Carroll
CRN: CUL217.33
Fee: $179
Class is FILLED (1/17). Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
Join pastry chef and baker Joshua Carroll for a terrific cake decorating workshop. We will provide the cakes and icings, and you will make them beautiful! We will cover basics such as beautiful icing techniques, border piping and making decorations like lace, ruffles, grape clusters and more. We will also focus on flowers such as roses, daisies, and tulips, as well as leaves and writing techniques. BPA Core.

Cakes, Icings, Custards and Mousses Workshop (Core)
Course Offerings (1)
Saturday, June 10, 2017; 
10:00 am - 3:00 pm
Instructor: Joshua Carroll
CRN: CUL317.04
Fee: $179
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
In this Saturday workshop you will learn how to make classic recipes such as angel food cake, sponge cake, chiffon cake and roulades. We will focus on learning the basics behind different types of icings and glazes, such as Italian and Swiss buttercreams and chocolate ganache. In addition to cakes, you will learn standard methods for making stovetop and baked custards, mousses, and Bavarian creams. BPA core.

Classic Italian Desserts
Course Offerings (1)
Friday, April 7, 2017; 
6:00 - 9:00 pm
Instructor: Joshua Carroll
CRN: CUL217.40
Fee: $99
Class is FILLED (1/17). Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
NEW! Come for an evening of learning how to make some of your favorite Italian desserts. We will make tiramisu, biscotti, cannoli, gelato, panna cotta, zabaglione, and amoretti cookies while also briefly discussing the history of Italian desserts.

Cuisine of Southwestern France
Course Offerings (1)
Tuesday, March 21, 2017; 
6:00 - 9:00 pm
Instructor: Alexia Miles
CRN: CUL217.32
Fee: $99
Class is FILLED (1/17). Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
When many people think of French food, they think of Paris or possibly Provence. Yet one of the top culinary regions of the world is actually the southwest part of France. From truffles to foie gras, so much hails from this rural gastronomic paradise. We will create an authentic menu of specialties from this wonderful region.

Dining Room Operations
Course Offerings (1)
Monday, May 8, 2017; 
6:00 - 9:00 pm
Instructor: Danny DeBoer
CRN: CUL217.53
Fee: $89
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
In this class students will be given an overview of the basics of dining room operations. Topics to be covered include types of service, banquet service, serving etiquette, wine service, communication with the back of the house, and handling customer concerns. The class will be a combination of lecture and discussion.

Frozen and Plated Desserts (Core)
Course Offerings (1)
May 25, 2017 through May 26, 2017
Thursdays and Fridays: 6:00 - 9:00 pm
Instructor: Joshua Carroll
CRN: CUL217.64
Fee: $199
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
This core class will focus on building-block techniques used to create successful restaurant-style desserts. We will discuss and practice using contrasting textures and complementing flavors to create complete dessert plates. This course also covers instruction on ice cream and sorbet, which are delicious and satisfying when eaten alone or when used as elements of more complicated desserts. As with all successful desserts, we'll spend time focusing on plate decor and ways to enhance the visual appeal for each of your creations. Note: BPA core.

Heart Healthy Eating
Course Offerings (1)
Wednesday, June 7, 2017; 
6:00 - 8:00 pm
Instructor: Paula Harrison
CRN: CUL317.03
Fee: $69
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
This course will explain the latest dietary recommendations for a healthy heart. You will discover the latest recommendations for blood lipid values, blood pressure, and BMI, and will learn dietary strategies to keep these indicators at healthful levels. Principles of the DASH diet and the Mediterranean diet will be covered and sample menus will be provided. A grocery shopping list and a list of tips for eating out will be included. Note: This is a lecture class.

Herbs and Spices (Core)
Course Offerings (1)
May 30, 2017 through June 1, 2017
Tuesdays and Thursdays: 6:00 - 9:00 pm
Instructor: Pruden Glen
CRN: CUL317.01
Fee: $199
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
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 versus 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. Planned Menu: Parmesan Herb Butter on Baguette, Fresh Herb Roasted Chicken, Tortellini with Vegetables and Fresh Herbs, Vegetable Fritatta, Minted Peas, Rosemary and Garlic Grilled Pork, BBQ Rubbed Roasted Chicken, Grilled Beef Fajitas, Tokyo Tuna, Mango Curry Chicken and Rice and Wilted Spinach with Nutmeg.

Kids and Parents: Intro to Terrific Baking
Course Offerings (1)
Saturday, April 29, 2017; 
10:00 am - 1:00 pm
Instructor: Stephanie Charns
CRN: CUL217.50
Fee: $69
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
Do you enjoy baking but want to learn more? Make fun and easy desserts that will be enjoyed by everyone, including Ice Cream Cone Cupcakes, Chocolate Cream Pie, Apple Cranberry Muffins, and Sun Dried Tomato and Pesto Monkey Bread. Note: class fee is a per-person charge and children must be accompanied by a paying, participating adult. Ages 5 and up.

Knife Skills (Elective)
Course Offerings (1)
Tuesday, June 13, 2017; 
6:00 - 8:00 pm
Instructor: Gravely Martin
CRN: CUL317.05
Fee: $79
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
Nothing can carry a cook further, or more greatly enhance the joy of cooking, than the possession of strong basic knife skills. In this hands-on class, students will learn about selecting and maintaining knives, choosing the right cutting board, and making quick, safe work out of all sorts of kitchen cutting tasks.

Nutrition for Successful Aging
Course Offerings (1)
Friday, June 16, 2017; 
10:00 am - 12:00 pm
Instructor: Paula Harrison
CRN: CUL317.06
Fee: $69
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
This class focuses on the special nutrient concerns of older adults. Since older adults often need fewer calories but more vitamins and minerals, meal planning is very important. Students will learn which nutrients are of particular concern, as well as the recommended intakes and best food sources for those nutrients. Food-medication interactions and meal planning tips will be discussed as well. Note: This is a lecture class.

Preventative Nutrition: Alzheimers and More
Course Offerings (1)
Monday, May 1, 2017; 
2:00 - 4:00 pm
Instructor: Paula Harrison
CRN: CUL217.51
Fee: $89
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
NEW! In this course, students will learn how the right food choices can help prevent conditions such as osteoporosis, Alzheimer's disease, and macular degeneration of the eyes. The roles of particular vitamins, minerals, antioxidants, and omega-3 fatty acids will be covered, including findings from recent research. This is a lecture class.

Review: Baking and Pastry (Core)
Course Offerings (1)
Tuesday, June 20, 2017; 
5:30 - 9:30 pm
Instructor: Joshua Carroll
CRN: CUL317.09
Fee: $99
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
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 spcs.richmond.edu/culinary.

Review: Culinary Arts (Core)
Course Offerings (1)
Thursday, June 22, 2017; 
6:00 - 9:00 pm
Instructor: Pruden Glen
CRN: CUL317.11
Fee: $99
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
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 spcs.richmond.edu/culinary.

Review: Food Service Management
Course Offerings (1)
Wednesday, June 21, 2017; 
6:00 - 9:00 pm
Instructor: Martin Gravely
CRN: CUL317.10
Fee: $89
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
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 spcs.richmond.edu/culinary.

Review: Nutrition & Food Science
Course Offerings (1)
Monday, June 19, 2017; 
6:00 - 8:00 pm
Instructor: Paula Harrison
CRN: CUL317.08
Fee: $69
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
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 10 NFS required 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 spcs.richmond.edu/culinary.

ServSafe Certification
Course Offerings (1)
Tuesday, May 9, 2017; 
9:00 am - 5:00 pm
Instructor: Martin Gravely
CRN: CUL217.54
Fee: $159
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
In this class you will learn the requisite information needed to obtain your ServSafe Certification. The first part of the class will focus on preparing you with the knowledge you need to handle food safely in a professional environment. We will focus on sanitation, the flow of food through your operation, and how to prevent foodborne illness. In the second stage of class you will be given your ServSafe examination. If you successfully pass this test you will become a certified ServSafe manager. Note: Class fee includes ServSafe study materials and examination. There is an $80 non-refundable fee once your ServSafe book is mailed. We will mail your book to the address provided in your registration account. If you need your book mailed to a different address, please contact us at 804-422-2665 immediately after enrolling. If you haven't received your book within ten business days after enrolling, please notify us. You will need to bring your book and unaltered answer sheet to class. If you don't bring them there will be an $80 charge for additional materials. Students are responsible to read and study the ServSafe Manager's book prior to coming to class. It is optimal, though not required, to allow 2-3 weeks of study time prior to the class.

ServSafe Re-Certification - TEST ONLY
Course Offerings (1)
Tuesday, May 9, 2017; 
2:00 - 5:00 pm
Instructor: Martin Gravely
CRN: CUL217.55
Fee: $109
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
This test is designed for students to become re-certified ServSafe Managers. It is available only to students who have been previously certified and need to obtain a new certification. Students will be given the ServSafe examination and become certified ServSafe managers upon successfully passing this test. NOTE: Class fee includes ServSafe study materials and examination. There is an $80 non-refundable fee once your ServSafe book is mailed. We will mail your book to the address provided in your registration account. If you need your book mailed to a different address, please contact us at 804-422-2665 immediately after enrolling. If you haven't received your book within ten business days after enrolling, please notify us. You will need to bring your book and unaltered answer sheet to class. If you don't bring them there will be an $80 charge for additional materials. Students are responsible to read and study the ServSafe Manager's book prior to coming to class. It is optimal, though not required, to allow 2-3 weeks of study time prior to the class. Students will have two hours to complete the examination. We have an extra hour built in to the class to allow for pre-test arrangements. Note: Taking the ServSafe test ONLY does not satisfy the requirements for the Food Service Management Certificate.

Teen Cooking: Latin American Delights
Course Offerings (1)
Saturday, May 20, 2017; 
10:00 am - 1:00 pm
Instructor: Stephanie Charns
CRN: CUL217.61
Fee: $69
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
NEW! In this fun, social, hands-on class, Chef Stephanie Charns will teach you how to make a simple Latin American-inspired meal sure to impress your friends and family. Students will learn interesting new techniques to improve their kitchen acumen. Ages 13-19.

Terrific Thai (Elective)
Course Offerings (1)
Thursday, April 20, 2017; 
6:00 - 9:00 pm
Instructor: Glenn Pruden
CRN: CUL217.45
Fee: $99
Class is FILLED (12/15). Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
NEW! Join us to learn just how simple, fun, and creative Thai cooking is. Students will learn secrets for combining aromatic herbs and spices with authentic ingredients to create the flavors that make Thai cuisine uniquely delicious.

Traditional Cookies with a Twist (Elective)
Course Offerings (1)
Friday, April 21, 2017; 
1:00 - 4:00 pm
Instructor: Joshua Carroll
CRN: CUL217.46
Fee: $99
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
NEW! Join us for an afternoon of making some of your favorite cookies into something just a bit more unique. Oatmeal Raisin Cookies become Quinoa Apricot & Caramel Apple Cookies, Peanut Butter Cookies become Cashew Butter & Nutella Cookies, Chocolate Chip Cookies become Banana Toffee & S'mores Cookies, and your favorite Sugar Cookie is now filled with Almond or Raspberry!

Traditional European Cakes (Elective)
Course Offerings (1)
Friday, June 16, 2017; 
6:00 - 9:00 pm
Instructor: Joshua Carroll
CRN: CUL317.11
Fee: $99
Class held at the University of Richmond Center for Culinary Arts, 9722 Gayton Rd.
Description
Join Chef Joshua Carroll for an evening of preparing terrific European-style cakes and tortes while we learn about the differences between what we think of as 'cakes' and the originals that influenced them. We will prepare sponge cake, Bavarian cream, ganache, couverture chocolate, and European buttercream then use them to create a few traditional favorites including Dobos Torte, Sacher Torte, Opera Torte, and Charlotte.