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Course Description

These hands-on baking classes will teach students about the ingredients and techniques needed to prepare bread, pies, tarts, cakes and cookies.

As a safety precaution participants must wear long pants and covered shoes. Aprons, kitchen towel and other personal items may also be brought to class.

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Type
In-Person
Days
Sa
Time
9:00AM to 12:00PM
Dates
Jan 10, 2026
Schedule and Location
Contact Hours
3.0
Course Fee(s)
Tuition non-credit $75.00

Section Notes

Baking Series: Breads of the World – 5 Breads

In this hands-on class students will learn the primary components of all breads and the ratios used to make a number of bread varieties. Italian Country Bread, Challah, Rosemary Potato Bread, Lavash and Irish Soda Bread will all be made and of course, you get to take home your creations.

As a safety precaution students should wear non-slip covered shoes and long pants. Students may bring personal items, including an apron, a kitchen towel, and food containers.

Only enrolled student may attend the course. Parent/guardian must complete the consent form and may not stay to chaperone.


 
Type
In-Person
Days
F
Time
9:00AM to 12:00PM
Dates
Feb 06, 2026
Schedule and Location
Contact Hours
3.0
Course Fee(s)
Tuition non-credit $60.00

Section Notes

Pies and Tarts: Dough, Rustic Apple, Custard Pie

In this hands-on baking class students will learn the basics of making tender and flakey pie crusts and then jump straight into making a variety of fillings starting with the classic Rustic Apple Tart. Then, the keys to making great custard pies via blind baking the crust, a great technique for a less soggy bottom crust. Lastly, the classic Linzer Tart made with a delicious spiced almond crust and fruit jam filling.

As a safety precaution students should wear non-slip covered shoes and long pants. Students may bring personal items, including an apron, a kitchen towel, and food containers.

Only enrolled student may attend the course. Parent/guardian must complete the consent form and may not stay to chaperone.

 

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