Facebook pixel Creative Arts | Culinary

Culinary

Personal Enrichment

Offered through Continuing Education

@ Online | Off-Site

Get cooking! Our Culinary Arts classes are brimming with flavor from instructors who will share their knowledge, techniques and tips with you, giving you the confidence you need to make cooking a simple, fun and creative experience! Explore areas like Baker’s Delight, International Flavors, the Main Event, Appetizers and Sides, and Tips and Tricks.

Program Contact

Continuing Education

Phone

314-984-7777

Register online now

Quick Navigation

Class schedules provided below may change.

Click the orange button above to view the most up-to-date class details, including dates, classrooms, etc.


Classes offered in-person may be rescheduled, canceled or transitioned to an online format based on COVID-19 guidelines. Students are required to follow COVID-19 guidelines for classroom participation, which includes, but is not limited to, use of masks and social distancing requirements.


Unless otherwise specified in the course description, registration for online classes closes three business days prior to the class start date.

 

What’s in Your Spice Cabinet? An Exploration of Spices

Have you built up a collection of spices at home, but don’t know what to do with them? Have you ever wanted to make your dinner menus more exciting, but felt lost about which spices to use in which recipes? In this exploratory lecture and discussion class, learn about a wide variety of spices from anise to turmeric, where they come from, how to identify high quality varieties, what each spice looks, tastes, and smells like, and what types of foods and cuisines each spice goes well with. Students will be sent course packet with a list of the spices the class will cover. Registration/withdrawal/refund deadline: Feb. 9.
FOOD-747 | 1 session | $23 AGE 60+ | $29 REG
P01 W 7-8:30 p.m. | Michelle Melton
Feb. 17 | Online

Introduction to Food Photography

Do you want to take better photos of your food to improve your blog or elevate your tasty business? This class has the recipe to get you there! Through hands-on, interactive projects, learn photography fundamentals, composition, styling and editing. By the end of this course, identify your niche and personal photography style, grow a beautiful backdrop and prop collection and develop a portfolio. Supplies required include digital camera or smartphone camera (preferred) and laptop; supply list of additional supplies will be provided.
FOOD-722 | 5 sessions | $94.50 AGE 60+ | $139 REG
P01 M 6-9 p.m. | Deva Williamson
March 22-April 19 | Online

Entertaining and Cooking With Friends

DIY Fondue Party at Home

Join us as we make fondue together from the comfort of our own homes. During this class, you’ll be able to follow along with the instructor step-by-step as you make a simple, highly customizable fondue cheese sauce on the stovetop, sautéed garlic shrimp and some very quick and easy side dishes. While a classic fondue set can help keep your fondue warm for a lengthy party, you do not need one to enjoy fondue at home! Students will be emailed the recipe packet three days before class.
FOOD-722 | 1 session | $27.50 AGE 60+ | $35 REG
P02 F 6:30-8:30 p.m. | Michelle Melton
April 30 | Online

Couples Cook: Cajun Cooking

Grab your partner and visit the Big Easy for the night! Get a taste of New Orleans cuisine as you make a savory and delicious chicken andouille sausage gumbo. Learn the process of developing the complex flavors that go into a rich and robust authentic NOLA gumbo. Then, finish the night with the sweet goodness of peach pecan bread pudding with a caramel bourbon sauce. See location details on registration page.
FOOD-755 | 1 session | $52.50 AGE 60+ | $65 REG
P01 F 6-9 p.m. | Brittany Coates
Feb. 12 | Culinary Arts House

Couples Cook: Caribbean Night

Explore the Caribbean islands! Imagine the sand between your toes and ocean breeze blowing, while dining on traditional Caribbean cuisine. You’ll start with a small bite appetizer of spicy Panamanian shrimp, followed by a Savoy entrée of Caribbean curry fish with rice. See location details on registration page.
FOOD-755 | 1 session | $52.50 AGE 60+ | $65 REG
P02 F 6-9 p.m. | Brittany Coates
April 9 | Culinary Arts House

Main Meals and Sides

Coastal Mexican Cuisine

Seafood plays a major role in Mexican cuisine. Coctel de camarones (shrimp cocktail) with avocado dressing and a delicious seafood stew from Tampico will set the stage for the start of a beautiful meal. Pescado a la Veracruzana is a famous fish dish that combines chiles and tomatoes from the New World and a very Spanish addition of capers and olives. From the city of Acapulco, you have fish filets baked in foil with tomatoes, cilantro and red onions. Arroz al estilo costeño, or rice cooked coastal style, will accompany the fish dishes. This class is part demonstration and part hands-on. Please bring a container for food to take home. See location details on registration page.
FOOD-734 | 1 session | $35 AGE 60+ | $49 REG
P01 M 6-9 p.m. | Prabha Pergadia
April 26 | Culinary Arts House

Irresistible Vegetables: Who Knew? First Edition

Are you tired of cooking corn, broccoli, carrots and peas the same way every night? Rediscover the wonders of veggies through simple (and often quick) recipes that will leave your family coming back for more. We’ll work through cooking techniques and preparation tricks for more than a dozen different veggie recipes including roasted lemon pepper cauliflower, Chinese green beans, Marsala brussel sprouts, roasted tomato soup, chocolate zucchini bread, crab stuffed mushrooms and more! Students will be emailed the recipe packet three days before class. Registration/withdrawal/refund deadline: Feb. 25.
FOOD-735 | 1 session | $29 AGE 60+ | $35 REG
P01 W 7-8:30 p.m. | Michelle Melton
March 3 | Online

More Irresistible Vegetables! Second Edition

Are you looking for more new ideas to make vegetables the star of your meals or the centerpiece of a tasty snack? We’ll walk through cooking techniques and preparation tricks for more than a dozen veggie recipes and explore restaurant favorites and gourmet appetizers including parmesan baked green bean French fries, stuffed Gouda chorizo baby bell peppers, Cajun corn succotash, honey roasted butternut squash, black bean brownies, minestrone, cauliflower fried rice and more. Students will be emailed the recipe packet three days before class. Registration/withdrawal/refund deadline: March 18.
FOOD-735 | 1 session | $29 AGE 60+ | $35 REG
P02 W 7-8:30 p.m. | Michelle Melton
March 24 | Online

Even More Irresistible Vegetables! Third Edition

In this third installment of irresistible vegetables, we’ll continue to explore the wonderful world of veggies with even more delicious recipes. Learn cooking techniques and preparation tricks for more a dozen different veggie recipes including Greek salad, roasted broccoli corn chowder, cheddar zucchini corn muffins, basil pesto pasta salad, sesame orange broccoli, mushroom flatbread and more. Students will be emailed the recipe packet three days before class. Registration/withdrawal/refund deadline: April 1.
FOOD-735 | 1 session | $29 AGE 60+ | $35 REG
P03 W 7-8:30 p.m. | Michelle Melton
April 7 | Online

Cooking Basics

Introducing very basic, slow-paced food preparation for individuals needing one-on-one assistance with skill development.

Comfort Foods

Learn to cook two comforting meals that are great for sharing, taught at a slower pace with one-on-one assistance for beginner-level skill development. During the first session, you’ll prepare tator tot casserole, seasoned green beans and homemade fruit salad. The next week, create skillet lasagna, oven-fired parmesan zucchini and s’mores casserole. Bring take-home containers. See location details on registration page.
FOOD-723 | 2 sessions | $51 AGE 60+ | $65 REG
P02 M 6-9 p.m. | Latoya Chauncey
March 22-March 29 | Culinary Arts House

Spring Meals

Cook two delectable meals that are perfect for the spring season, taught with one-on-one assistance for beginner-level skill development. In the first session, we’ll prepare fish stick tacos, Mexican street corn, fried hash browns and cinnamon ice cream. The second session will include chicken pot pie, green garden salad and muddy buddies. Bring take-home containers. See location details on registration page.
FOOD-723 | 2 sessions | $51 AGE 60+ | $65 REG
P01 M 6-9 p.m. | Latoya Chauncey
April 5-12 | Culinary Arts House

Cake Decorating

Introduction to Cake Decorating

Learn the basics of buttercream, ganache and fondant and gain hands-on experience assembling flawless tiers. Practice leveling cake layers, filling and icing a cake with sharp edges. Familiarize yourself with the most commonly used piping tips for writing with icing and adding decorative borders and flowers. First class is fun and informational. Supply list will be sent. Supplies extra.
FOOD-701 | 4 sessions | $103.50 AGE 60+ | $139 REG
P01 Tu 6-9 p.m. | Deva Williamson
March 23-April 13 | Online

Sculpting with Buttercream and Buttercream Flowers

Learn to sculpt and pipe elaborate buttercream flowers in this class filled with insider tips and tricks. By the end of the class, you’ll know how to pipe swoon-worthy flowers, make an authentic buttercream, and balance color buttercream colors for more appealing flowers. Supply list will be provided during first class.
FOOD-702 | 4 sessions | $103.50 AGE 60+ | $139 REG
P01 Th 6-9 p.m. | Deva Williamson
March 25-April 15 | Online


If you are a person with a disability who requires an accommodation in order to participate in any program or activity, please contact the Continuing Education Access Office at 314-984-7704 as soon as possible in advance of the program for consideration of your accommodations request. It is helpful to receive accommodations requests at least 10 days in advance of a program. With less advance notice, it may be difficult to meet needs of interested members.


Helpful CE Links:

My CE Account | Registration Options | General Information | Class Locations | Contact Us

Back to top