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Create new delicacies with cuisines and techniques from around the world.
 
Gather around your stovetop as Chef Cheyne guides you and your guests in a culinary lesson of your choice!  Be it exotic Asian, humble Cajun or tasty Italian, you can host a small-scale catered party in your home without the work and watch this entertaining chef at work. You pick the cuisine, date and number of guests (7 to 12). Chef Cheyne will sweep in and host an entertaining and delicious cooking lesson. Your guests will be treated to a party that they'll talk about for awhile. An easy event to host! Food costs to be paid to instructor.

Schedule : ; ; Class Skip Dates :Self-Paced

Tuition: $249.00

Materials Cost: $0.00

Location : To Be Announced Location : 
  To Be Announced.

Rm. Home kitchen

Instructor : Bradford Keith 

Please read: Date, time and menu to be arranged with ...More



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Gather around your stovetop as Chef Cheyne guides you and your guests in a culinary lesson of your choice!  Be it exotic Asian, humble Cajun or tasty Italian, you can host a small-scale catered party in your home without the work and watch this entertaining chef at work. You pick the cuisine, date and number of guests (2 to 6). Chef Cheyne will sweep in and host an entertaining and delicious cooking lesson. Your guests will be treated to a party that they'll talk about for awhile. An easy event to host! Food costs to be paid to instructor.

Schedule : ; ; Class Skip Dates :Self-Paced

Tuition: $149.00

Materials Cost: $0.00

Location : To Be Announced Location : 
  To Be Announced.

Rm. Home kitchen

Instructor : Bradford Keith 

Please read: Date, time and menu to be arranged with ...More



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Imagine a crisp, delicate and buttery Florentine cookie shell, studded with homemade candied orange peel, drizzled with chocolate Grand Marnier sauce, sprinkled with pistachios and then filled with the most luscious, creamy and lightly sweet, orange scented ricotta cream. Learn to make these transcendent cannoli to devour at the end of class. Not strictly traditional, but even more decadent and delicious!  Wow your guests with this wonderful, beloved treat! Materials fee: $20.

Schedule : Weekly - Sat 10:00 AM - 1:30 PM; starting 4/28/2018, ending 4/28/2018

Tuition: $30.00

Materials Cost: $20.00

Location : Platt Middle Location : 
  Platt Middle.

Room :  Food lab 501

Instructor : Raven Muehlgay 

Please read: A $20 materials fee is payable to instructor.



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Brightly colorful, relatively easy to prepare and bursting with delicious fresh flavor, this silky, pureed dill accented carrot soup is a lovely expression of springtime and a delight to the senses! This elegant dish will be accompanied with a light cucumber and mini sweet pepper salad. We'll complete the meal with fresh strawberry puff pastry tartlets with lemon zested cream.  Materials fee: $30.

Schedule : Weekly - Sat 10:00 AM - 1:30 PM; starting 5/12/2018, ending 5/12/2018

Tuition: $45.00

Materials Cost: $30.00

Location : Platt Middle Location : 
  Platt Middle.

Room :  Food lab 501

Instructor : Raven Muehlgay 



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Learn to cook fast, easy and inexpensive meals and treats that support your beloved pet's immune system and keep common ailments at bay. Using common ingredients typically found in your pantry and refrigerator you can make delicious and healthy treats and main meals that incorporate seasonal produce. Your dog will love the meals and treats you bring home and will be beggin' you to take this class! A $15 materials fee is payable to instructor.

Schedule : Weekly - Tue 6:00 PM - 8:00 PM; starting 3/13/2018, ending 3/13/2018

Tuition: $49.00

Materials Cost: $15.00

Location : Arapahoe Campus Location : 
  Arapahoe Campus.

Room :  Food lab 318

Instructor : Cheryl Bauer 

Please read: A $15 materials fee is payable to instructor.



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Interested in trying a vegan diet? It's easier than you think! Vegans don't eat just salad so you'll learn how to veganize some easy, classic meals. You'll leave knowing how to choose and prepare a huge variety of delicious and nutritious foods that just happen to be free of meat, animal dairy and eggs! Day one will focus on nutrition tips and the basics of transitioning to vegan whole foods. You'll sample some of the best new vegan products on the market as well as how best to select and prepare beans, grains and other staples of a plant-based diet.  Day two will be a day of creating! You'll make milks,simple cheeses and great meat substitutes using mushrooms, seitan, jackfruit, steel cut oats, walnuts and other easy to obtain ingredients. Materials fee: $10

Schedule : Weekly - Sat 12:00 PM - 3:00 PM; 2 sessions; starting 4/21/2018, ending 4/28/2018

Tuition: $89.00

Materials Cost: $10.00

Location : Arapahoe Campus Location : 
  Arapahoe Campus.

Room :  Food lab 318

Instructor : Multiple Instructor :
 1.Donna Marino  2.Dale Ball 



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Tap into Chef Cheyne’s massive repertoire of scrumptious recipes and cooking expertise with pasta sauces ranging from fast piccata, marsala and putanesca to slower and more complex bechamel, marinara and various Asian varieties. These meals are healthy works of culinary art and are budget friendly. A $20 materials fee is payable to instructor. Get a taste of Chef Cheyne's knife techniques . . .  

Schedule : Weekly - Wed 6:30 PM - 8:30 PM; 2 sessions; starting 2/28/2018, ending 3/7/2018

Tuition: $95.00

Materials Cost: $20.00

Location : Arapahoe Campus Location : 
  Arapahoe Campus.

Room :  Food Lab 318

Instructor : Bradford Keith 



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The natural fermentation process traditionally was used to preserve food and drink and has enjoyed a recent revival due to its many probiotic health benefits. Fermented foods and/or beverages introduce highly bioavailable beneficial bacteria into the gut, leading to improved digestion, better nutrient absorption and enhanced immune function. Recent research has even linked consumption with better mental health and lowered social anxiety! You'll learn how to make kombucha, milk kefir, coconut yogurt and sauerkraut. This fun and informal workshop will be a mix of demonstration and hands-on work. A $6 materials fee, payable to instructor, covers the cost of the kombucha kit.

Schedule : Weekly - Tue 6:00 PM - 7:30 PM; starting 2/20/2018, ending 2/20/2018

Tuition: $29.00

Materials Cost: $6.00

Location : Erin's Home Kitchen Location : 
  Erin's Home Kitchen.

Room :  Home kitchen

Instructor : Erin Williams 



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The natural fermentation process traditionally was used to preserve food and drink and has enjoyed a recent revival due to its many probiotic health benefits. Fermented foods and/or beverages introduce highly bioavailable beneficial bacteria into the gut, leading to improved digestion, better nutrient absorption and enhanced immune function. Recent research has even linked consumption with better mental health and lowered social anxiety! You'll learn how to make kombucha, milk kefir, coconut yogurt and sauerkraut. This fun and informal workshop will be a mix of demonstration and hands-on work. A $6 materials fee, payable to instructor, covers the cost of the kombucha kit.

Schedule : Weekly - Thu 6:00 PM - 7:30 PM; starting 5/17/2018, ending 5/17/2018

Tuition: $29.00

Materials Cost: $6.00

Location : Erin's Home Kitchen Location : 
  Erin's Home Kitchen.

Room :  Home kitchen

Instructor : Erin Williams 

Please read: A $6 materials fee is payable to instructor.



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Think of this as an amateur alternative to professional culinary school. In lieu of pro chef expertise, you will learn everyday cooking skills in a fun, practical and lively environment. Recipes abound on the internet, but techniques make a lifelong chef! Prepare ten fresh, healthy and fast go-to dishes to impress your foodie friends. Small class size guarantees a personal experience. A $35 materials fee is payable to instructor. Get a taste of Chef Cheyne's knife techniques . . .

Schedule : Weekly - Mon 6:30 PM - 8:30 PM; 3 sessions; starting 3/5/2018, ending 3/19/2018

Tuition: $135.00

Materials Cost: $35.00

Location : Arapahoe Campus Location : 
  Arapahoe Campus.

Room :  Food Lab 318

Instructor : Bradford Keith 

Please read: A $35 materials fee is payable to the ...More



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Almost everyone loves a good vodka sauce, but this version, accented with chile and delicious pancetta, and tossed with spaghetti, is off the charts. After preparing the sauce and spaghetti, we top the dish off with freshly grated pecorino romano and oregano leaves. You'll also prepare a light tricolore salad and bake crispy chocolate biscotti with toasted hazelnuts to complete this scrumptious and satisfying meal! Materials fee: $25.

Schedule : Weekly - Sat 10:00 AM - 1:30 PM; starting 4/7/2018, ending 4/7/2018

Tuition: $55.00

Materials Cost: $25.00

Location : Platt Middle Location : 
  Platt Middle.

Room :  Food lab 501

Instructor : Raven Muehlgay 

Please read: A $25 materials fee is payable to instructor.



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Join Kasandra for some sweet fun learning the art of cake decorating.  In this course, you will learn the basics of cake design and inspiration. You'll layer, stack and buttercream a cake to smooth perfection.  Decorate your cake with buttercream flowers and designs, as well as fondant flowers and figures, ending with a fully decorated artisan cake made by you!  With basic step-by-step instructions and one-on-one time with the instructor, it'll be a piece of cake!  Materials fee: $35.

Schedule : Weekly - Sat 9:00 AM - 12:00 PM; 3 sessions; starting 5/5/2018, ending 5/19/2018

Tuition: $129.00

Materials Cost: $35.00

Location : Arapahoe Campus Location : 
  Arapahoe Campus.

Room :  Food lab 318

Instructor : Kasandra Gaiser 

Please read: A $35 materials fee is payable to instructor



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