| COURSE TITLE | DAY(S) | DATE | TIME | STATUS | |
|---|
Culinary Arts Program
CA = Culinary Arts cert.; BPA = Baking & Pastry Arts cert.
NFS = Nutrition & Food Safety cert.; ServSafe = ServSafe cert.
Wine & Dine classes are demonstrations, not hands-on cooking classes |
A Night in Venice
CA Elective | F | 4/20 | 6:00 PM-9:00 PM | Scheduled | Register |
Many declare Italian cuisine to be Mediterranean cooking at its finest. This class will introduce you to the foods of Venice and the surrounding Veneto area. The cuisine of Venice is different from the rest of Italy - it is more than pasta, and rice reigns supreme. You'll prepare risotto and polenta, as well as a variety of other dishes. Seafood and fish are a major part of Venetian cuisine and you will learn how to prepare them Venice-style. Find out about the food history and folklore of the area. Join us for a night of cooking in Venice and learn why Venetian cuisine is a culinary delight. CAP Elective.
Instructor: Jan Carlton - Culinary expert, local television and radio personality, cookbook author |
An Evening in the Eternal City
CA Elective | M | 1/23 | 6:00 PM-9:00 PM | Scheduled | Register |
Roman meals are social occasions. Simple, fresh, and seasonal ingredients dominate the dishes. The food is robust and unpretentious, like the people who have created it over the centuries. Take a holiday for the evening and eat like a modern Roman.
Instructor: Alexia Miles - Chef |
Asian Snacks and Street Food
CA Elective | M | 3/26 | 6:00 PM-9:00 PM | Scheduled | Register |
Snacking is a much-loved pastime in Southeast Asia, and the preparation of street foods is high art. In larger towns and cities, street foods are available at almost any hour of the day or night, and even in the rural areas there is seldom a time when a snack isn't to be had. In this class we've included recipes for some of the favorite savory snacks and street foods that will easily translate into the North American kitchen. Some are flavor bundles that guests can nibble as they sip drinks and wait to sit down for a meal, while others can be served as an appetizer course or a part of a meal.
Instructor: David Booth - B.A., Chef, Culinary Instructor |
Aw Shucks! The Great American Oyster Class
CA Elective | T | 3/13 | 6:00 PM-9:00 PM | Scheduled | Register |
Winter is prime time for everyone's favorite mollusk, the oyster. Whether you are a connoisseur or a novice who doesn't know an oyster knife from a can opener, here is a class that will have you singing the praises of oysters and understanding a lot more about the vast and complex varieties of this culinary delight. You will be able to examine the subtle flavor differences of various raw oysters during a raw tasting, and then incorporate them into a series of dishes, ranging from elegant appetizers to hearty main courses. Whether you are shucking, roasting or cooking them in some other fashion, you will be a true oyster expert after this class.
Instructor: David Booth - B.A., Chef, Culinary Instructor |
Basic Nutrition and Food Science
NFS Core | TR | 1/17-1/19 | 6:00 PM-9:00 PM | Filled | Jan 13 |
This course will give you an overview of the role nutrition plays in human health. You will learn about the six classes of nutrients: carbohydrates, proteins, fats, vitamins, minerals and water. The basic functions, food sources, and deficiency and toxicity symptoms of each nutrient will be covered. Common nutrition-related disorders in the US will be discussed, as well as basic food safety practices. A light, healthy dinner will be served. NFS certificate requirement and prerequisite to all program core classes.
Instructor: Paula Harrison - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Better Than Takeout
CA Elective | F | 4/6 | 6:00 PM-9:00 PM | Scheduled | Register |
Why better? Because you made it yourself! You control the balance of flavors, you control the oil, you eat it fresh and hot while the vegetables are still crisp. You'll also practice your knife skills and get comfortable with wok cookery, wok selection and seasoning.
Instructor: Sarah Mitchell - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Blowing, Pulling and Casting Sugar
BPA Elective | S | 3/31 | 10:00 AM-2:00 PM | Filled | Jan 3 |
This beginning sugar instruction class is led by Pastry Chef/ICES Certified Master Sugar Artist Regina Bankston. Basic techniques for boiling and working with sugar will be taught, featuring demonstrations on how to blow and pull sugar; bubble sugar and casting sugar included. Come to see what it's all about and enjoy a fun day with sugar!
Instructor: Regina Bankston - Pastry chef, certified master sugar artist |
Brioche and Pate a Choux
BPA Core | TR | 2/21-2/23 | 6:00 PM-9:00 PM | Scheduled | Register |
In this two-day core class you will learn how to make brioche, which is French yeast bread with a fine tender crumb and a dark brown exterior. This richly flavored, versatile bread can be made into Brioche
Instructor: Tom Parfitt - Chef, chocolatier |
Cakes and Classic Stringwork
BPA Elective | W | 5/2 | 5:30 PM-9:30 PM | Scheduled | Register |
Adorn your cakes with beautiful and elegant Stringwork. Pastry Chef/ICES Certified Master Sugar Artist Regina Bankston will show you how make gorgeous cakes using strings both with and without bridges, as well as Oriental stringwork. Advanced level sugar skills are recommended for this course but not required. Dummy cakes will be used. Join us in making elegant cakes!
Instructor: Regina Bankston - Pastry chef, certified master sugar artist |
Cakes and Modeling
BPA Elective | R | 5/24 | 5:30 PM-9:30 PM | Scheduled | Register |
Pastry Chef/ICES Certified Master Sugar Artist Regina Bankston will show you all the secrets to making beautiful figures out of fondant, marzipan, gumpaste, and chocolate. A variety of techniques, including coloring, will be highlighted in this class. Advanced level sugar skills are recommended for this course but not required. Come join us for some amazing cake decorating!
Instructor: Regina Bankston - Pastry chef, certified master sugar artist |
Cakes, Icings, Custards and Mousses
BPA Core | TW | 3/6-3/7 | 12:00 PM-3:00 PM | Scheduled | Register |
In this two-day core class you will learn how to make classic recipes such as angel food cake, high ratio cake, sponge cake and roulade. We will then focus on learning the basics behind different types of icings and glazes, such as Italian meringue butter cream and smooth chocolate ganache. In addition to cakes, you will learn standard methods for making stovetop and baked custards, including cr
Instructor: Tom Parfitt - Chef, chocolatier |
Charcuterie Excursion
CA Beverages and Excursions | F | 3/30 | 12:30 PM-8:00 PM | Filled | Dec 2 |
Join our culinary team on an excursion to two of our area's finest producers of charcuterie products. The day will begin with a visit to Sausage Craft, an artisan sausage maker, where students will enjoy a tour and a hands-on demo led by owner Chris Mattera. The trip continues with a visit to Olli Salumeria for a tour and a look at the process of making high-quality hams and old-world style salamis. The excursion will be capped off by an early dinner at the Roosevelt, Richmond's newest 'gastro pub' where Chef Lee Gregory will offer you selections that includes products seen on the tour that day as well as other locally sourced southern pub fare. Note: Transportation for this excursion will be on University passenger vans driven by approved drivers.
Instructor: David Booth - B.A., Chef, Culinary Instructor |
Charcuterie Excursion
CA Beverages and Excursions | F | 4/20 | 12:30 PM-8:00 PM | Filled | Feb 2 |
Join our culinary team on an excursion to two of our area's finest producers of charcuterie products. The day will begin with a visit to Sausage Craft, an artisan sausage maker, where students will enjoy a tour and a hands-on demo led by owner Chris Mattera. The trip continues with a visit to Olli Salumeria for a tour and a look at the process of making high-quality hams and old-world style salamis. The excursion will be capped off by an early dinner at the Roosevelt, Richmond's newest 'gastro pub' where Chef Lee Gregory will offer you selections that includes products seen on the tour that day as well as other locally sourced southern pub fare. Note: Transportation for this excursion will be on University passenger vans driven by approved drivers.
Instructor: David Booth - B.A., Chef, Culinary Instructor |
Chef's Skills
CA Core | WF | 1/25-1/27 | 6:00 PM-9:00 PM | Filled | Jan 3 |
One of the core course offerings, this two-evening class will explore basic, building-block cooking techniques including pan searing and pan sauces, blanching, braising, emulsifying, grilling, steaming, proper pasta cooking and more. CAP Core. Prerequisite: Tools of the Trade: Culinary Arts.
Instructor: Scott Jonte - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Chef's Skills
CA Core | T | 5/15-5/22 | 6:00 PM-9:00 PM | Scheduled | Register |
One of the core course offerings, this two-evening class will explore basic, building-block cooking techniques including pan searing and pan sauces, blanching, braising, emulsifying, grilling, steaming, proper pasta cooking and more. CAP Core. Prerequisite: Tools of the Trade: Culinary Arts.
Instructor: Scott Jonte - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Classic French Desserts
BPA Elective | T | 4/10 | 6:00 PM-9:00 PM | Scheduled | Register |
In this class, we will make some of the classic pastry shop desserts that France is famous for. From classic cakes to elegant cookies and beautiful confections, there's sure to be something for everyone!
Instructor: Tom Parfitt - Chef, chocolatier |
Cooking for One or Two
CA Elective | F | 6/1 | 12:00 PM-3:00 PM | Scheduled | Register |
Cooking for one or two can be frustrating. Most recipes are written for four, six or even eight servings. Learn how to cut existing recipes easily to serve only one or two. You think baking for one or two is non-existent? Think again! Prepare and taste some new recipes geared for single cooking and dining. Forget the take-out deli and fast food chains... eat like a King or Queen!
Instructor: Jan Carlton - Culinary expert, local television and radio personality, cookbook author |
Cooking Science for Non-Scientists
CA Elective | T | 6/5 | 6:00 PM-9:00 PM | Scheduled | Register |
The craft of cooking can be wonderfully enjoyed with a little knowledge about quality and proportions of ingredients along with some understanding of how cooking methods affect the texture, nutrition, appearance and taste of your food. Together, we will use the analytical method to evaluate cooking similar ingredients different ways. We will cook sous vide, roast pork medallions with a balsamic reduction, brine and rub baked chicken, steam and grill lemon nutmeg asparagus, and also make cherry chocolate cookies and cupcakes. Physical, chemical and biological principles associated with these and other cooking methods will be presented with delicious demonstrations.
Instructor: Tom Karnes - Professor, Editor, Core Lab Director, Creative Home Cook and UR CAP graduate |
Crescent City Classics
CA Elective | R | 1/26 | 6:00 PM-9:00 PM | Scheduled | Register |
All-new menu! There's way too much great food in New Orleans to cram into one class, so we're offering this class again featuring a whole new menu. We'll be preparing some classics from the Big Easy using the best seafood and meats available, vegetables typical of New Orleans cuisine and techniques that you'll find in any Bayu kitchen. Gear up for Mardi Gras by cooking like a Cajun!
Instructor: David Booth - B.A., Chef, Culinary Instructor |
Cuisine of Southwestern France
CA Elective | R | 6/7 | 6:00 PM-9:00 PM | Scheduled | Register |
When many people think of French food, they think of Paris or possibly Provence. But, one of the top culinary regions of the world is in the southwest part of France. From truffles to foie gras, it all hails from this rural gastronomic paradise. We will create an authentic menu of specialties from this wonderful region.
Instructor: Alexia Miles - Chef |
Curry around the World
CA Elective | T | 6/19 | 6:00 PM-9:00 PM | Scheduled | Register |
With roots in India, curries are eaten around the globe. Come make and taste authentic recipes that you can easily make at home. You will learn to toast spices, and how to make curry blends and curry paste. We will make curries from Thailand, South Africa, Vietnam and India.
Instructor: Alexia Miles - Chef |
Deconstructing the Cookie
BPA Elective | R | 5/10 | 10:00 AM-1:00 PM | Scheduled | Register |
Thin and crisp or fat and cake-like: how do you like your cookies? If you change small details such as oven temperature, you can have very different results. Come and experiment and determine what makes the 'best' cookie while learning some fundamental baking truths.
Instructor: Tom Parfitt - Chef, chocolatier |
Deconstructing Tofu
CA Elective | R | 6/14 | 6:00 PM-9:00 PM | Scheduled | Register |
In this class, students will learn the differences between types of tofu, how it is made, and various techniques used in cooking and baking. Students will be given a brief history of tofu and how it is used in different parts of the world. After this overview, we will break the class into groups and have each group prepare part of a four-course meal. Each course will incorporate a different type of tofu as well as a different cooking method.
Instructor: Tom Parfitt - Chef, chocolatier |
Dim Sum
CA Elective | R | 5/3 | 6:00 PM-9:00 PM | Scheduled | Register |
Dim Sum, or Chinese tea snacks, started out as a small meal for travelers along the Silk Road. It has grown into a meal where family and friends gather to visit and enjoy good food. Learn how to blend traditional flavors, stuff and cook dumplings and practice those knife skills!
Instructor: Sarah Mitchell - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Favorite Restaurant Desserts
CA Elective | W | 2/1 | 12:00 PM-3:00 PM | Canceled | Jan 26 |
This class will give you hands-on experience re-creating some of America's favorite restaurant-style desserts. We will focus on the main dessert components, as well as garnishing the plates in a beautiful way that is sure to impress your friends and family.
Course # CUL212.14 | Fee: $89
Instructor: Tom Parfitt - Chef, chocolatier |
Fish and Shellfish Identification, Prep and Cookery
CA Core | MW | 2/27-2/29 | 6:00 PM-9:00 PM | Scheduled | Register |
In order to prepare masterpieces using fresh fish and shellfish, you need to know how to identify and purchase them, and how to store, handle and clean them prior to cooking. The first night of this two-night core class will focus on the foundations needed to become comfortable working with fish, including how to choose a fishmonger, how to purchase fish and know what kind of quality you are getting, how to break fish down and to ready it for cooking. You will also learn basic cooking methods, such as grilling, saut
Instructor: David Booth - B.A., Chef, Culinary Instructor |
Flavors of Morocco
CA Elective | W | 5/23 | 9:00 AM-12:00 PM | Scheduled | Register |
Moroccan food may be the last great 'undiscovered' cuisine. It is exotic, yet elegant. The aromatic dishes are full of spices, herbs, fruits, and nuts. These healthy and flavorful recipes are great for entertaining or weeknight meals!
Instructor: Alexia Miles - Chef |
Food and Wine Pairing
CA Beverages and Excursions | R | 1/5 | 6:00 PM-9:00 PM | Scheduled | Register |
Come and learn in only three hours the three keys of flawless pairing of food and wine. Learn about body, taste and flavor in the top 10 varietals, and why these are the keys to flawless pairing of a dish with a wine. Wine expert Thom Horsey will empower you to think carefully about wine and food, and not just run through a pairing chart. Course includes wine tastings and food for pairing. Note: A portion of the instructor's fee is donated to the ARC's Ladybug Fund, which provides funding to families of children with special needs.
Instructor: Thomas Horsey - Rodney Strong Wine Estates |
Food Labeling/Analysis and Menu Planning
NFS Core | MW | 4/16-4/18 | 6:00 PM-9:00 PM | Scheduled | Register |
This course will provide you with tools to help you plan healthy meals for yourself and others. You will learn the characteristics of a healthy diet, the latest Dietary Guidelines for Americans, and the ChooseMyPlate menu planning tool. You also will learn how to read a food label to make healthier food choices, and what to look for in an ingredients list.
Instructor: Paula Harrison - Instructor, Office of Community and Professional Education, School of Continuing Studies |
For the Love of Chocolate
CA Elective | T | 2/14 | 10:00 AM-1:00 PM | Canceled | Feb 6 |
Who doesn't love chocolate?! Whatever the time of year, chocolate is a favorite part of many people's diets. But chocolate isn't only for desserts. Indulge in a chocolate spree, preparing and sampling some sinfully good tasting desserts, hors d'oeuvres and entrees featuring chocolate. Learn the history, folklore and dos and don'ts of chocolate preparation.
Course # CUL212.21 | Fee: $89
Instructor: Jan Carlton - Culinary expert, local television and radio personality, cookbook author |
French Crepes
CA Elective | R | 3/1 | 6:00 PM-9:00 PM | Scheduled | Register |
In France, crepes are truly works of art. Crepes can be sweet or savory, are quite versatile at any meal, and can be a fabulous make-ahead dish. Come learn to make the perfect batter and create your own works of art!
Instructor: Alexia Miles - Chef |
Fresh Catch Virginia
CA Elective | M | 4/2 | 6:00 PM-9:00 PM | Scheduled | Register |
Summer will soon be here and the time is right for eating fresh seafood! But what is fresh and what is local, and how do you tell the difference? Join Dave Booth and see what's being caught locally, how to find it and pick it out, and what to do with it once you have it. The best fish is fresh fish - and after this class you'll know how to both obtain and prepare it.
Instructor: David Booth - B.A., Chef, Culinary Instructor |
Fresh Pasta Workshop
CA Elective | R | 4/12 | 12:00 PM-3:00 PM | Scheduled | Register |
This course will give you hands-on experience in the craft of creating a variety of fresh, from-scratch pastas. You'll learn several different shapes, including ravioli, tortellini and linguini, as well as some delicious fillings and sauces to complete your pasta creations.
Instructor: Tom Parfitt - Chef, chocolatier |
Frozen and Plated Desserts
BPA Core | TW | 5/29-5/30 | 6:00 PM-9:00 PM | Scheduled | Register |
This two-day 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, sorbet and granita, which are delicious and satisfying when eaten alone or when used as an element of a more complicated dessert. As with all successful desserts, we'll spend time focusing on plate d
Instructor: Tom Parfitt - Chef, chocolatier |
Fun-Do Fondue
CA Elective | F | 2/24 | 6:00 PM-9:00 PM | Scheduled | Register |
Join in the fun with fondue! Whether for brunch, lunch, dinner or dessert, fondue cooking is a delightful dining experience for family or friends. Learn tips for making the fondue occasion memorable, but easy on the workload. Prepare and sample a traditional cheese fondue, as well as more unusual fare. How about a decadent chocolate fondue with rum to tantalize your taste buds? You'll think fondue is indeed fun-do!
Instructor: Jan Carlton - Culinary expert, local television and radio personality, cookbook author |
Great Seafood on a Budget
CA Elective | W | 2/22 | 10:00 AM-1:00 PM | Scheduled | Register |
Many times, people who are planning a menu for a large group don't think they can serve good seafood, or worse, they compromise quality for quantity. With the right recipe combinations, you can have the best of both worlds: seafood that tastes great and won't break the bank. In this class you will not only get some great ideas on what to serve guests or even a hungry family, but you will also get advice on how to plan, purchase and create great seafood meals while sticking to your budget.
Instructor: David Booth - B.A., Chef, Culinary Instructor |
Heart Healthy Eating
NFS Elective | W | 5/23 | 6:00 PM-8:00 PM | Scheduled | Register |
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.
Instructor: Paula Harrison - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Herbs and Spices
CA Core | TR | 1/31-2/2 | 6:00 PM-9:00 PM | Filled | Dec 7 |
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 or 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. Prerequisite: Tools of the Trade: Culinary Arts.
Instructor: Glenn Pruden - C.E.C., Executive Chef, University of Richmond |
Herbs and Spices
CA Core | MW | 6/4-6/6 | 6:00 PM-9:00 PM | Scheduled | Register |
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 or 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. Prerequisite: Tools of the Trade: Culinary Arts.
Instructor: Glenn Pruden - C.E.C., Executive Chef, University of Richmond |
Italian Desserts
BPA Elective | F | 3/16 | 6:00 PM-9:00 PM | Scheduled | Register |
Italians are known for their love of food! In this class we will make some of Italy's favorite sweet treats, the perfect conclusions to a wonderful meal!.
Instructor: Tom Parfitt - Chef, chocolatier |
Italian Family Feast
CA Elective | W | 2/22 | 6:00 PM-9:00 PM | Scheduled | Register |
Gathering family and friends around the table for Sunday Supper is almost a lost tradition that definitely should make a comeback! A relaxed day and a comforting meal to enjoy can do wonders to recharge everyone for the rushed weekdays ahead. Learn to make a fabulous family feast that is simple enough for weeknights, but special enough to be appreciated even more when time allows you to savor every bite.
Instructor: Sarah Mitchell - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Kicked-Up Burgers, Sides and Beverages
CA Elective | R | 4/26 | 6:00 PM-9:00 PM | Scheduled | Register |
Grab a date and settle in for an evening of extraordinary burgers and sides with fun beer and wine pairings. There is something for everyone, from black bean and portobello burgers to burgers stuffed with chipotle goat cheese. These are not your everyday burgers and fries! Note: Class fee is a per person charge.
Instructor: Sarah Mitchell - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Kids and Parents: Baking
CA Youth | S | 1/21 | 10:00 AM-1:00 PM | Scheduled | Register |
Attention kids (ages 5-15) and a parent: COOKING CAN BE FUN! Learn to prepare some of your favorite foods. Bring Mom or Dad and impress them as a junior chef. You will delight your taste buds and learn some of the basic rules and tools of the baking world. You will also get to enjoy everything prepared in class. Note: class fee is a per-person charge. Ages 5 and up.
Instructor: Jan Carlton - Culinary expert, local television and radio personality, cookbook author |
Kids and Parents: Cupcakes
CA Youth | S | 5/19 | 10:00 AM-1:00 PM | Scheduled | Register |
Yes, they are trendy right now, but they are always a treat that is welcomed by all. Who doesn't want a whole cake just to themselves? We'll talk about baking science, tips for decorating and how to keep cupcakes moist. Ages 5 and up. Note: class fee is a per-person charge.
Instructor: Sarah Mitchell - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Kids and Parents: Farm-Fresh Fun Fare
CA Youth | S | 4/21 | 10:00 AM-1:00 PM | Scheduled | Register |
Chef Stephanie provides hands-on learning and in-depth knowledge to young, aspiring chefs. In this class, she will present creative ways to use fresh fruits and vegetables from your garden or local farmers' market. This course will combine hands-on participation with instructor demonstration. Fruits and vegetables on the menu include: asparagus, zucchini, strawberries, blueberries, and peaches. Ages 5 and up. Note: class fee is a per-person charge.
Instructor: Stephanie Charns - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Kids and Parents: Homemade Pastas
CA Youth | F | 2/3 | 5:30 PM-8:30 PM | Canceled | Jan 26 |
Homemade pasta is so much better than that from a box. Once you've made it yourself, you'll see it's really not difficult. It's actually quite fun to work the dough and crank it out with a pasta machine, especially when kids and parents are working together and having fun while they're at it. Ages 5 and up. Note: class fee is a per-person charge.
Course # CUL212.15 | Fee: $59
Instructor: Sarah Mitchell - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Kids Cookies and Cocoa
CA Youth | S | 2/18 | 10:00 AM-1:00 PM | Scheduled | Register |
In this class, students will learn to make a variety of cookies ranging from thumbprints to bar cookies. Additionally, the students will make homemade cocoa. This course will combine hands-on participation with instructor demonstration. Ages 7-13.
Instructor: Stephanie Charns - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Kids Global Pocket Foods
CA Youth | S | 3/17 | 10:00 AM-1:00 PM | Scheduled | Register |
In this class, students will work together to prepare a variety of interest pocket foods from around the world. This course will combine hands-on participation with instructor demonstration. Ages 7-13.
Instructor: Stephanie Charns - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Korean Cuisine
CA Elective | T | 3/20 | 6:00 PM-9:00 PM | Scheduled | Register |
Korean is becoming the hot new culinary influence, from food trucks in Los Angeles to Mom and Pop Korean barbeque joints. Come learn that theres's a lot more to it than kimchi and spice. Korean food is easy, fast, fresh, and full of healthy flavors.
Instructor: Sarah Mitchell - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Late Spring at the Farmers Market
CA Elective | M | 5/21 | 6:00 PM-9:00 PM | Scheduled | Register |
Join us to explore the types of fresh root vegetables, greens and other delicious produce typically available this time of year from local growers. You'll prepare a delicious meal while we take some of the mystery out of these lesser-used culinary delights.
Instructor: David Booth - B.A., Chef, Culinary Instructor |
Lecture: Dining with the Washingtons
CA Elective | M | 4/23 | 6:00 PM-9:00 PM | Scheduled | Register |
What could dining with the Washingtons have been like? Have you ever wondered how the first First Family wined and dined? Join the Library of Virginia and renowned Culinary Historian Nancy Carter Crump for a discussion of her acclaimed book on this very topic. Learn what formal and everyday dining was like at Mount Vernon while you sample the delectable foods served at George & Martha's table.
Instructor: Martin Gravely - Chef; Food Columnist for Richmond Magazine; Facility and Culinary Coordinator; Certified Food Safety Manager |
Mardi Gras!
CA Elective | W | 2/15 | 6:00 PM-9:00 PM | Scheduled | Register |
Learn about the history and cooking techniques common in Cajun and Creole cuisine. Discover some New Orleans-inspired dishes including Jambalaya, etoufee, and gumbo. CAP Elective.
Instructor: Brian Kennon - Chef |
Meat Prep and Cookery
CA Core | TR | 2/7-2/9 | 6:00 PM-9:00 PM | Filled | Jan 13 |
This class will focus on understanding the differences between various cuts of meat and poultry and learning interesting and delicious ways to prepare them. We will explore, among other things, proper cooking temperatures, basic butchery, seasoning, searing and sauce making. CAP Core. Prerequisite: Tools of the Trade: Culinary Arts.
Instructor: Tom Steele - Chef and owner, Steele Grille Catering Company, CIA graduate, certified food safety manager |
Meat Prep and Cookery
CA Core | MT | 4/30-5/1 | 6:00 PM-9:00 PM | Scheduled | Register |
This class will focus on understanding the differences between various cuts of meat and poultry and learning interesting and delicious ways to prepare them. We will explore, among other things, proper cooking temperatures, basic butchery, seasoning, searing and sauce making. CAP Core. Prerequisite: Tools of the Trade: Culinary Arts.
Instructor: Tom Steele - Chef and owner, Steele Grille Catering Company, CIA graduate, certified food safety manager |
Mid-Winter Italian Feast
CA Elective | M | 1/30 | 6:00 PM-9:00 PM | Scheduled | Register |
Shrug off those winter doldrums with a classic Italian meal that is sure to warm the belly, heart and soul. This menu will consist of hearty, hot dishes needed to shake off the chill outside. Learn classic techniques for soups, pastas and braises while enjoying a fun evening with a friend or a gang of friends. You'll go home feeling like you've just spent a great night at your favorite trattoria in Tuscany.
Instructor: David Booth - B.A., Chef, Culinary Instructor |
More Chef's Skills
CA Core | MW | 5/7-5/9 | 6:00 PM-9:00 PM | Scheduled | Register |
One of the core course offerings, this two-evening class will explore basic, building-block cooking techniques including frying, soup-making, thickening, roasting, poaching, broiling, sauteing and more. CAP Core. Prerequisite: Tools of the Trade: Culinary Arts. Note: It is not necessary to have taken Chef's Skills prior to attending this course. Rather, it is intended as a complimentary study of other building-block cooking techniques.
Instructor: David Booth - B.A., Chef, Culinary Instructor |
Mystery of the Q
CA Elective | WF | 5/16-5/18 | 6:00 PM-9:00 PM | Scheduled | Register |
Dry Rub or Mop? Low and Slow or Fast? Come master the smoke and become a BBQ Pit Master in this exciting and fun class. We will be making rubs and sauces for baby back ribs, pork butts, beef brisket and chicken. Oh, and did we mention beer?!
Instructor: Glenn Pruden - C.E.C., Executive Chef, University of Richmond |
Nutrition Through the Life Cycles
NFS Core | T | 6/5-6/12 | 12:00 PM-3:00 PM | Scheduled | Register |
This course will focus on the changing nutrient needs that occur throughout a person's lifetime. We will begin with the nutrient needs of pregnancy and lactation, and then look at the nutrient needs and concerns that arise during infancy, childhood, adolescence, middle adulthood, and older adulthood.
Instructor: Paula Harrison - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Pastries and Other Delightful Goodies
BPA Elective | M | 3/12 | 6:00 PM-9:00 PM | Scheduled | Register |
There's nothing like a flavorful pastry to satisfy one's sweet requirements. In this class we'll learn what makes a pastry 'short', some dos and don'ts in pastry making, and short-cut baking tips. Learn also some new twists on old favorites and how to try some new additions to your own recipes. Sugar, egg and fat substitutions will also be explored. Come satiate your pastry cravings with some new ideas: the baking will be good!
Instructor: Jan Carlton - Culinary expert, local television and radio personality, cookbook author |
Phytochemical and Functional Foods
NFS Elective | R | 3/22 | 10:00 AM-12:00 PM | Scheduled | Register |
This course will examine phytochemicals or plant compounds that are believed to promote health and lend protection against heart disease, cancer, and eye problems associated with aging. You will discover the specific health benefits of phytochemicals such as beta-carotene in carrots, lutein in spinach, lycopene in tomatoes, and allicin in garlic. You also will learn how functional foods such as yogurt, flaxseed, and soy can improve your health.
Instructor: Paula Harrison - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Preventative Nutrition and Weight Loss
NFS Core | M | 2/6-2/13 | 6:00 PM-9:00 PM | Scheduled | Register |
This course will examine the role of weight control and food choices in preventing conditions such as high blood pressure, heart disease, cancer, diabetes, Alzheimer's disease, and osteoporosis. Successful weight loss strategies will also be covered.
Instructor: Paula Harrison - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Quickbreads, Tarts, Pies and Meringues
BPA Core | TW | 4/3-4/4 | 6:00 PM-9:00 PM | Scheduled | Register |
In this two-day core class you will learn basic methods for making classic pastry standards. Once you master these methods, you will be equipped to create all kinds of pastries with unlimited flavor combinations. We will focus on three types of quick breads: muffins, biscuits/scones, and tea cakes, reviewing some classic flavor combinations as well as discussing ways to build your own custom flavor profiles. This course also includes hands-on instruction for making several types of pie and tart doughs. You'll create fabulous fruit pies and delicious tarts with time spent on different decorating techniques to take your confections to the next level. In addition, you will learn how to make different kinds of meringue, including decorating meringue and baked meringue cookies. BPA core. Prerequisite: Tools of the Trade: Baking and Pastry.
Instructor: Tom Parfitt - Chef, chocolatier |
Ready, Set, Scallop
CA Beverages and Excursions | W | 5/2 | 8:00 AM-5:00 PM | Scheduled | Register |
We will travel to Seaford, Virginia to visit The Seaford Scallop Company (a division of Seatrade International) to learn all about scallops, including fishing rules and regulations and closed areas for harvesting. We will also cover the biology of the scallop and talk about biomass and sustainability of the species. If we are lucky, there may be a fresh boat unloading product and we can take part in watching the haul come in. Either way, we will participate in a quality control inspection of fresh and frozen scallops and cover the differences between sizes and what constitutes a dry pack vs. a processed scallop. Afterward, we will head to Colonial Williamsburg to eat a wonderful lunch at Le Yaca, where we will have a prix fixe menu that, of course, will feature the wonderful bivalve we just learned about - so Get Ready, Get Set, Scallop! Note: Transportation for this excursion will be on University passenger vans driven by approved drivers.
Instructor: Brian Kennon - Chef |
Review: Baking and Pastry
BPA Core | S | 6/23 | 10:00 AM-2:00 PM | Scheduled | Register |
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 as a few ingredients that you MUST use, to create your masterpiece! You will then present your dish to the chef for critique. Note: A week 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: Baking and Pastry Tools of the Trade, successful completion of five core classes and successful completion of at least four elective courses. Students must submit 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, refer to the binder you received during Tools of the Trade, or by clicking on this link: http://spcs.richmond.edu/personal/culinary/bpa-certificate.html
Instructor: Tom Parfitt - Chef, chocolatier |
Review: Culinary Arts
CA Core | M | 6/18 | 6:00 PM-9:00 PM | Revised | Register |
This is your time to show off your 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: Tools of the Trade, successful completion of four core courses, and successful completion of at least four elective courses. Students must submit 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, refer to your binder you received during Tools of the Trade, or by clicking on this link http://spcs.richmond.edu/personal/culinary/certificate.html
Course # CUL212.105 | Fee: $99 | Register Now!Scheduling Note: Date change; current date is accurate.
Instructor: Glenn Pruden - C.E.C., Executive Chef, University of Richmond |
Review: Culinary Arts
CA Core | R | 6/21 | 6:00 PM-9:00 PM | Scheduled | Register |
This is your time to show off your 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: Tools of the Trade, successful completion of four core courses, and successful completion of at least four elective courses. Students must submit 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, refer to your binder you received during Tools of the Trade, or by clicking on this link http://spcs.richmond.edu/personal/culinary/certificate.html
Instructor: Glenn Pruden - C.E.C., Executive Chef, University of Richmond |
Review: Nutrition and Food Science
NFS Core | W | 6/20 | 6:00 PM-8:00 PM | Scheduled | Register |
The nutrition review is your final project before obtaining your certificate. Students will complete a nutrition-related project and be evaluated by the instructor. Prerequisite: Must have completed all core and elective courses prior to taking this class. Prerequisites: Introduction to Basic Nutrition and Food Science, successful completion of three core courses, and successful completion of at least three elective courses. Students must submit 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, refer to your binder you received during Tools of the Trade, or by clicking on this link: http://spcs.richmond.edu/personal/culinary/certificate.html.
Instructor: Paula Harrison - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Savory Pastries
CA Elective | F | 4/27 | 6:00 PM-9:00 PM | Scheduled | Register |
Cultures all around the world have their own versions of delicious, savory filled pastries. From the samosa of India to the empanadas of Spain, you'll learn a variety of filled pastries and accompanying sauces. Starting with some simple dough techniques, you'll learn how to make and shape these pastries, as well as how to create the delicious fillings for each type. These savory sensations are perfect for appetizers and entertaining, as well as adding variety to your dinner-table fare.
Instructor: Tom Parfitt - Chef, chocolatier |
Seafood Pasta Dishes From Around the World
CA Elective | M | 6/11 | 6:00 PM-9:00 PM | Scheduled | Register |
From the United States to Asia, Europe and Africa, cooks have combined regional pastas and rices with native seafood to create some of the most traditional and widely recognized dishes in the world. In this class, you will have a chance to explore not only these pastas and seafoods, but also the seasonings and techniques that make them unique to their region or country. These flavor combinations and authentic combinations are sure to be a hit with dinner guests, or offer a rich alternative to everyday meals.
Instructor: David Booth - B.A., Chef, Culinary Instructor |
Serious From-Scratch Brunch
CA Elective | W | 3/14 | 9:00 AM-12:00 PM | Scheduled | Register |
Never mind assembling purchased lox and bagels or buying canned corned beef hash, packaged hollandaise or crepe batter: let's make all of that stuff from absolute scratch!
Instructor: Martin Gravely - Chef; Food Columnist for Richmond Magazine; Facility and Culinary Coordinator; Certified Food Safety Manager |
ServSafe Certification
ServSafe | F | 3/2 | 9:00 AM-5:00 PM | Scheduled | Register |
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 safely handle food 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.
Instructor: Martin Gravely - Chef; Food Columnist for Richmond Magazine; Facility and Culinary Coordinator; Certified Food Safety Manager |
ServSafe Certification
ServSafe | T | 5/8 | 9:00 AM-5:00 PM | Scheduled | Register |
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 safely handle food 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.
Instructor: Martin Gravely - Chef; Food Columnist for Richmond Magazine; Facility and Culinary Coordinator; Certified Food Safety Manager |
ServSafe Re-Certification - Test Only
ServSafe | F | 3/2 | 3:00 PM-5:00 PM | New | Register |
This test is designed for students to become re-certified ServSafe Managers. It is available only to students who have already been certified and need to obtain a new certification. Students will be given the ServSafe examination and upon successfully passing this test, will become certified ServSafe managers. NOTE: Class fee includes ServSafe study materials and examination.
Instructor: Martin Gravely - Chef; Food Columnist for Richmond Magazine; Facility and Culinary Coordinator; Certified Food Safety Manager |
ServSafe Re-Certification - Test Only
ServSafe | T | 5/8 | 3:00 PM-5:00 PM | New | Register |
This test is designed for students to become re-certified ServSafe Managers. It is available only to students who have already been certified and need to obtain a new certification. Students will be given the ServSafe examination and upon successfully passing this test, will become certified ServSafe managers. NOTE: Class fee includes ServSafe study materials and examination.
Instructor: Martin Gravely - Chef; Food Columnist for Richmond Magazine; Facility and Culinary Coordinator; Certified Food Safety Manager |
Shuckin' and Pickin' Excursion
CA Beverages and Excursions | W | 6/13 | 8:00 AM-6:00 PM | Filled | Jan 13 |
Travel to the Northern Neck region of Virginia to experience the lives of the watermen on the Chesapeake Bay. Learn about two of the Commonwealth's most storied seafood products: the blue crab and the oyster. We will travel to Cowart Seafood in Lottsburg to see an oyster house and explore its operations. See and learn about new aquaculture techniques in place to help sustain the viability of oyster species. We will then travel to Little River Seafood in Reedville to learn all about the Chesapeake's favorite crustacean. We will then enjoy a late lunch/early dinner at Tommy's Restaurant in Reedville (a local favorite) before heading back. Note: Transportation for this excursion will be on University passenger vans driven by approved drivers.
Instructor: Brian Kennon - Chef |
Souffles
CA Elective | R | 2/16 | 6:00 PM-9:00 PM | Scheduled | Register |
Souffl
Instructor: Alexia Miles - Chef |
South by Southwest Brunch
CA Elective | S | 3/24 | 10:00 AM-1:00 PM | Scheduled | Register |
Combining two favorite cuisines into one favorite meal, southwestern flavors permeate popular southern brunch dishes in this class. Learn a bit about the food from both areas of the country and how to make it like your southern granny would (had she relocated to New Mexico!).
Instructor: Sarah Mitchell - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Special Diets
NFS Core | TR | 3/6-3/8 | 9:00 AM-12:00 PM | Scheduled | Register |
Several special diets will be examined, including those that help manage lactose intolerance, gluten intolerance, irritable bowel syndrome, diabetes, hypertension, high cholesterol, metabolic syndrome, arthritis, and food allergies. The vegan diet will be covered as well.
Instructor: Paula Harrison - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Specialties of Spain and Portugal
CA Elective | F | 6/15 | 6:00 PM-9:00 PM | Scheduled | Register |
Geographically located side-by-side in Europe, the cuisines of Spain and Portugal are similar but distinct. You'll prepare and sample some of the specialties, such as the national dish of Spain, paella. Enjoy tapas: a variety of appetizers to titillate the taste buds. Learn the origin of these pleasing food delicacies and join us around the table for an evening of delicious dining.
Instructor: Jan Carlton - Culinary expert, local television and radio personality, cookbook author |
Springtime in Paris
CA Elective | T | 4/17 | 6:00 PM-9:00 PM | Scheduled | Register |
Come explore the world of the French bistro while creating a truly French menu that celebrates the birth of a new spring. This class will focus on the techniques that make the bistro more than just a casual restaurant and celebrate it for what it is - a culinary classic.
Instructor: David Booth - B.A., Chef, Culinary Instructor |
Springtime Party - Hors d'oeuvres and Appetizers
CA Elective | F | 5/4 | 6:00 PM-9:00 PM | Scheduled | Register |
Are you serving the same old recipes? Try something different! Prepare and sample some new offerings for you to serve at your next party. Learn some short-cut recipes that you can make in a hurry. Make your appetizers, hors d'oeuvres and other party foods ones that your guests will remember!
Instructor: Jan Carlton - Culinary expert, local television and radio personality, cookbook author |
Springtime Soups and Stews
CA Elective | R | 4/26 | 10:00 AM-1:00 PM | Scheduled | Register |
Spring's thaw and the reemergence of farmers' markets from their winter hiatus provide us with a break from the limited ingredients available during the winter months. Cool days and long nights continue to remind us that summer is still a ways off, making spring the perfect time for a big pot of soup! Come explore the flavors of early spring and create exciting hearty soups and stews that utilize the flavors of spring, while warming us up for those last long weeks before it finally heats up for good.
Instructor: David Booth - B.A., Chef, Culinary Instructor |
Stocks and Sauces
CA Core | MW | 1/9-1/11 | 6:00 PM-9:00 PM | Filled | Jan 3 |
Sauces are known as the cornerstone of culinary preparation, and they start with a quality stock. Learn the principles of making high quality stocks from scratch in this two-night core course. We will prepare basic brown sauce, bechamel sauce, veloute sauce, and an emulsified sauce. You will then learn to create other sauces from these basic sauces. You will be amazed at the variety of stocks and sauces that you can easily make at home and modify to your own tastes. CAP Core. Prerequisite: Tools of the Trade: Culinary Arts.
Instructor: Glenn Pruden - C.E.C., Executive Chef, University of Richmond |
Stocks and Sauces
CA Core | TW | 4/24-4/25 | 6:00 PM-9:00 PM | Scheduled | Register |
Sauces are known as the cornerstone of culinary preparation, and they start with a quality stock. Learn the principles of making high quality stocks from scratch in this two-night core course. We will prepare basic brown sauce, bechamel sauce, veloute sauce, and an emulsified sauce. You will then learn to create other sauces from these basic sauces. You will be amazed at the variety of stocks and sauces that you can easily make at home and modify to your own tastes. CAP Core. Prerequisite: Tools of the Trade: Culinary Arts.
Instructor: Glenn Pruden - C.E.C., Executive Chef, University of Richmond |
Super Super Bowl Snacks
CA Elective | S | 1/28 | 4:00 PM-7:00 PM | Canceled | Jan 23 |
Just in time for the big game, we will bring the tailgate indoors and learn to prepare some favorite football snacks.
Course # CUL212.11 | Fee: $89
Instructor: Brian Kennon - Chef |
Tapas and Small Plate Entertaining
CA Elective | M | 3/5 | 6:00 PM-9:00 PM | Scheduled | Register |
Small plates of tempting treats that can be passed are central to the theme of Spanish Tapas. In this course we will examine the idea of tapas and how it translates to America, and we'll make some of the more complex offerings one might find on a traditional Tapas menu. CAP Elective.
Instructor: David Booth - B.A., Chef, Culinary Instructor |
Techniques of Healthy Cooking
NFS Elective | R | 5/31 | 10:00 AM-1:00 PM | Scheduled | Register |
Moist heat cooking methods such as steaming, poaching and simmering have long been utilized by chefs to keep foods moistened and flavorful without compromising healthiness and nutrition. In this class, students will be offered a chance to explore how chefs use these techniques to make dishes that are not only delicious but also nutritious. Students will see that just because something tastes good doesn't mean it has to be bad for you.
Instructor: David Booth - B.A., Chef, Culinary Instructor |
The Art of Roasting
CA Elective | W | 2/8 | 6:00 PM-9:00 PM | Filled | Feb 3 |
When done correctly, roasting is a cooking technique that provides any food (meat, seafood, vegetables, even fruit) with a crisp, almost crunchy texture while sealing in moisture and showing off the natural flavors. In this class we will explore the wonderful world of roast, hitting all four categories mentioned. After this class you will definitely feel comfortable cooking anything in your oven.
Instructor: David Booth - B.A., Chef, Culinary Instructor |
The Japanese Table
CA Elective | T | 6/12 | 6:00 PM-9:00 PM | Scheduled | Register |
It's not sushi every night in Japan. Learn a menu for a more typical everyday Japanese meal. These dishes are always prepared with an emphasis on fresh seasonal ingredients, delicate flavorings and beautiful presentations to please the eye as well as the stomach!
Instructor: Sarah Mitchell - Instructor, Office of Community and Professional Education, School of Continuing Studies |
The Professional Plate
CA Elective | R | 4/5 | 12:00 PM-3:00 PM | Scheduled | Register |
This class will focus on those things that separate good and great dishes. Students will explore flavor balance, the role of acidity, understanding how to salt, textural and color contrast, and eye-popping plating; all to culminate in the creation of gorgeous, delicious offerings worthy of the finest restaurants.
Instructor: Martin Gravely - Chef; Food Columnist for Richmond Magazine; Facility and Culinary Coordinator; Certified Food Safety Manager |
Tools of the Trade: Baking and Pastry
BPA Core | M | 1/16 | 6:00 PM-9:00 PM | Filled | Jan 13 |
This three-hour course combines a hands-on piping-skills lesson with an in-depth discussion of food sanitation, kitchen safety and the proper use of different kinds of pastry and baking equipment. It is designed as an introduction to both the baking and pastry arts program and its instructional facility, and is geared toward properly preparing students for participation in future hands-on baking classes at the Center for Culinary Arts. Light snacks are provided. BPA certificate requirement and prerequisite to all baking core classes.
Instructor: Tom Parfitt - Chef, chocolatier |
Tools of the Trade: Baking and Pastry
BPA Core | F | 3/23 | 12:00 PM-3:00 PM | Scheduled | Register |
This three-hour course combines a hands-on piping-skills lesson with an in-depth discussion of food sanitation, kitchen safety and the proper use of different kinds of pastry and baking equipment. It is designed as an introduction to both the baking and pastry arts program and its instructional facility, and is geared toward properly preparing students for participation in future hands-on baking classes at the Center for Culinary Arts. Light snacks are provided. BPA certificate requirement and prerequisite to all baking core classes.
Instructor: Tom Parfitt - Chef, chocolatier |
Tools of the Trade: Baking and Pastry
BPA Core | R | 5/17 | 6:00 PM-9:00 PM | Scheduled | Register |
This three-hour course combines a hands-on piping-skills lesson with an in-depth discussion of food sanitation, kitchen safety and the proper use of different kinds of pastry and baking equipment. It is designed as an introduction to both the baking and pastry arts program and its instructional facility, and is geared toward properly preparing students for participation in future hands-on baking classes at the Center for Culinary Arts. Light snacks are provided. BPA certificate requirement and prerequisite to all baking core classes.
Instructor: Tom Parfitt - Chef, chocolatier |
Tools of the Trade: Culinary Arts
CA Core | T | 1/10 | 6:00 PM-9:00 PM | Filled | Jan 3 |
This three-hour course combines a hands-on knife skills session with an in-depth discussion of food sanitation, kitchen safety and the proper use of different kinds of cooking equipment. It is designed as an introduction to both the culinary arts program and its instructional facility, and is geared toward properly preparing students for participation in future hands-on classes at the Center for Culinary Arts. Light snacks are provided. Note: CAP certificate requirement which is a prerequisite to all culinary arts core classes.
Instructor: Tom Parfitt - Chef, chocolatier |
Tools of the Trade: Culinary Arts
CA Core | W | 1/18 | 6:00 PM-9:00 PM | Filled | Jan 13 |
This three-hour course combines a hands-on knife skills session with an in-depth discussion of food sanitation, kitchen safety and the proper use of different kinds of cooking equipment. It is designed as an introduction to both the culinary arts program and its instructional facility, and is geared toward properly preparing students for participation in future hands-on classes at the Center for Culinary Arts. Light snacks are provided. Note: CAP certificate requirement which is a prerequisite to all culinary arts core classes.
Instructor: Tom Parfitt - Chef, chocolatier |
Tools of the Trade: Culinary Arts
CA Core | T | 2/28 | 6:00 PM-9:00 PM | Filled | Feb 6 |
This three-hour course combines a hands-on knife skills session with an in-depth discussion of food sanitation, kitchen safety and the proper use of different kinds of cooking equipment. It is designed as an introduction to both the culinary arts program and its instructional facility, and is geared toward properly preparing students for participation in future hands-on classes at the Center for Culinary Arts. Light snacks are provided. Note: CAP certificate requirement which is a prerequisite to all culinary arts core classes.
Instructor: Tom Parfitt - Chef, chocolatier |
Tools of the Trade: Culinary Arts
CA Core | R | 4/19 | 6:00 PM-9:00 PM | Scheduled | Register |
This three-hour course combines a hands-on knife skills session with an in-depth discussion of food sanitation, kitchen safety and the proper use of different kinds of cooking equipment. It is designed as an introduction to both the culinary arts program and its instructional facility, and is geared toward properly preparing students for participation in future hands-on classes at the Center for Culinary Arts. Light snacks are provided. Note: CAP certificate requirement which is a prerequisite to all culinary arts core classes.
Instructor: Tom Parfitt - Chef, chocolatier |
Tools of the Trade: Culinary Arts
CA Core | M | 5/14 | 6:00 PM-9:00 PM | Scheduled | Register |
This three-hour course combines a hands-on knife skills session with an in-depth discussion of food sanitation, kitchen safety and the proper use of different kinds of cooking equipment. It is designed as an introduction to both the culinary arts program and its instructional facility, and is geared toward properly preparing students for participation in future hands-on classes at the Center for Culinary Arts. Light snacks are provided. Note: CAP certificate requirement which is a prerequisite to all culinary arts core classes.
Instructor: Tom Parfitt - Chef, chocolatier |
Tools of the Trade: Culinary Arts
CA Core | F | 6/15 | 12:00 PM-3:00 PM | Scheduled | Register |
This three-hour course combines a hands-on knife skills session with an in-depth discussion of food sanitation, kitchen safety and the proper use of different kinds of cooking equipment. It is designed as an introduction to both the culinary arts program and its instructional facility, and is geared toward properly preparing students for participation in future hands-on classes at the Center for Culinary Arts. Light snacks are provided. Note: CAP certificate requirement which is a prerequisite to all culinary arts core classes.
Instructor: Tom Parfitt - Chef, chocolatier |
Treasures of the Old Dominion
CA Elective | T | 3/20 | 10:00 AM-1:00 PM | Scheduled | Register |
Chefs working in Virginia have traditionally valued the bounty of the region. Multiple seasons with long streaks of temperate weather, bountiful oceans, and rich grazing land all combine to provide Virginia's chefs with a treasure trove from which to create meals. Join us for an evening of discovering some of the finest seasonal produce and freshest seafood and local meats, utilizing them to create dishes that are Virginia traditions and yet contemporary in style. CAP Elective.
Instructor: David Booth - B.A., Chef, Culinary Instructor |
Valentine's Day Dinner: French Bistro
CA Elective | T | 2/14 | 6:00 PM-9:00 PM | Filled | Feb 1 |
What could be more romantic than a Valentine's Day dinner for two in a quaint little bistro on the banks of the Seine? If you can't go there, do the next best thing. Bring your Valentine to our kitchen and prepare a fabulous French bistro-style meal while learning the techniques of a true culinary treasure.
Instructor: David Booth - B.A., Chef, Culinary Instructor |
Vegetarian Diet Planning
NFS Elective | S | 4/28 | 10:00 AM-12:00 PM | Scheduled | Register |
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.
Instructor: Paula Harrison - Instructor, Office of Community and Professional Education, School of Continuing Studies |
Vegetarian Workshop
CA Core | F | 6/8 | 12:00 PM-5:00 PM | Scheduled | Register |
This class is a comprehensive primer of vegetarian cooking. Utilizing fundamental cooking techniques, students will learn about and work with such items as beans, grains, tofu and a wide variety of delicious vegetables.
Instructor: Tom Parfitt - Chef, chocolatier |
Vietnam Pho and Clay Pot Cooking
CA Elective | M | 2/20 | 6:00 PM-9:00 PM | Scheduled | Register |
Bold and vibrant, Asian cuisine is one of the hottest culinary trends going. You will prepare flavorful pho broth with chicken stock, lemongrass, star anise, spicy ginger and other ingredients to create wonderful bowls of pho noodles. Additionally, we'll learn to prepare Southern-Style Vietnam Catfish in Clay Pot, Jicama Rolls and Shrimp Spring Rolls with Dipping Sauce.
Instructor: Glenn Pruden - C.E.C., Executive Chef, University of Richmond |
Wine and Dine: Early St. Patrick's Day Feast
CA Beverages and Excursions | F | 3/9 | 6:00 PM-9:00 PM | Filled | Dec 2 |
There's a lot more to Irish cuisine than corned beef and cabbage. Come taste some of the true culinary classics from the Emerald Isle with Chef Dave Booth and Jeff Albright from Roanoke Valley Wine. Courses will be paired with wines that complement the selections, and diners will be offered a chance to taste Irish beers as well. This evening of great food and fun will whet the palate for a truly magnificent St Patrick's Day while widening your view of the great tastes of Ireland. Note: This is a demonstration dinner event, not a hands-on cooking course.
Instructor: David Booth - B.A., Chef, Culinary Instructor |
Wine and Dine: Early Valentines
CA Beverages and Excursions | F | 2/10 | 6:00 PM-9:00 PM | Filled | Dec 2 |
Join chef and chocolatier Tom Parfitt and Harry Tatian from Country Vintner for a surf-and-turf menu that includes Seared Sea Scallops with Pancetta and Pink Peppercorn Beurre Blanc, Shrimp and Lobster Bisque, Petit Filet with Bleu Cheese Butter and Wild Mushroom Jus, Dark Cherry Cheesecake and Assorted Truffles. Note: This is a demonstration dinner event, not a hands-on cooking course.
Instructor: Tom Parfitt - Chef, chocolatier |
Wine and Dine: Southern Seafood Dinner
CA Beverages and Excursions | F | 5/11 | 6:00 PM-9:00 PM | Filled | Dec 2 |
Join Chef/Instructor Tom Steele for a delicious evening of southern-inspired fare that includes lots of great seafood. House favorite beverages will also be paired. On the menu: Cocktail Black Bean Cakes with Chipotle Remoulade. Coconut Fried Shrimp with Honey-Dijon Glaze and Carmelized Tri-colored Bell Peppers, Sauteed Lump Crabmeat, Andouille Sausage and Leeks Vol au Vent with Pommerey Cream Veloute, Lightly Blackened Mahi with Red Onion Marmalade, Spoonbread and Country Greens. Dessert is Dirty Banana Cheesecake with Godiva Chocolate Drizzle. Note: This is a demonstration dinner event, not a hands-on cooking course.
Instructor: Tom Steele - Chef and owner, Steele Grille Catering Company, CIA graduate, certified food safety manager |
Wine and Dine: Spring has Sprung
CA Beverages and Excursions | F | 4/13 | 6:00 PM-9:00 PM | Filled | Dec 2 |
Join chef Martin Gravely for a delicious evening of seasonal fare and matching wines. On the menu: White Pizza Bites with Spinach and Truffle Oil, Asparagus Veloute with Garlic Croutons and Creme Fraiche, Chicken Chesapeake Beurre Blanc (stuffed with Smithfield ham and lump crab) and Strawberry Shortcake. Note: This is a demonstration dinner event, not a hands-on cooking course.
Instructor: Martin Gravely - Chef; Food Columnist for Richmond Magazine; Facility and Culinary Coordinator; Certified Food Safety Manager |
Wine Blending Workshop
CA Beverages and Excursions | R | 3/29 | 6:00 PM-9:00 PM | Scheduled | Register |
Join wine expert Thom Horsey for an evening of learning about the world's great wine varieties and then using that new-found knowledge to create your very own blend. After blending, everyone's new creation will be evaluated and discussed. A portion of the instructor's fee is donated to the ARC's Ladybug Fund, which provides funding to families of children with special needs. Hors d'oeuvres will be provided.
Instructor: Thomas Horsey - Rodney Strong Wine Estates |
Wines of Italy and France
CA Beverages and Excursions | F | 2/17 | 6:00 PM-9:00 PM | Filled | Jan 3 |
Join wine expert Thom Horsey as we explore the wines of Italy and France. We will cover all the main wine growing regions of both countries, and learn how to 'decode' their labels so you can make a more informed choice. Course includes wine tastings and light hors d'oeuvres. A portion of the instructor's fee is donated to the ARC's Ladybug Fund, which provides funding to families of children with special needs. Hors d'oeuvres will be provided.
Instructor: Thomas Horsey - Rodney Strong Wine Estates |
Wines of the Northwest U.S.
CA Beverages and Excursions | F | 6/22 | 6:00 PM-9:00 PM | Scheduled | Register |
Come explore the numerous terrific wines of the great Northwest with wine aficionado Thom Horsey. Wines from Northern California, Oregon and Washington will be discussed and tasted. A portion of the instructor's fee is donated to the ARC's Ladybug Fund, which provides funding to families of children with special needs. Hors D'oeuvres will be provided.
Instructor: Thomas Horsey - Rodney Strong Wine Estates |
Yeast Breads - Basics of Bread Baking
BPA Core | W | 3/21-3/28 | 6:00 PM-9:30 PM | Scheduled | Register |
In this two-night core class, you will be introduced to equipment, techniques and methods to bake your own delicious bread. Learn to work with yeast and create doughs from different flours. We will make pan breads, hearth style and two-step (starter) breads. BPA Core. Prerequisite: Tools of the Trade: Baking and Pastry.
Instructor: Alexia Miles - Chef |