Take your cooking skills up a notch in a small-group setting. These hands-on classes focus on tricks of the trade, and range in skill level from "recreational" to "master."
All About Party Food
DESCRIPTION - (H) We’ll bring out the host in you, so you can prepare for your next affair with confidence. Join us and learn how to make a variety of party foods—all delicious and easy to put together.
INSTRUCTOR(S) -
Apron's Staff
Basic Knife Skills
DESCRIPTION - (H)
At the end of this class, you will have a good handle on all of the classic knife cuts including slicing, dicing, julienne, and chiffonade.
INSTRUCTOR(S) -
Apron's Staff
Bayou Basics
DESCRIPTION - (H) Enjoy the taste of the bayou and the flavors of Crescent City in this three-week series, which will highlight the everyday dishes of Cajun and Creole cooking.
INSTRUCTOR(S) -
Apron's Staff
Cooking For 1 or 2
DESCRIPTION - (H) Most cookbooks seem to provide recipes for four or more, which probably leaves you
with a lot of leftovers. But not anymore. This series will give you new and delicious meal
ideas for your entire week while helping you plan out smaller portions.
INSTRUCTOR(S) -
Apron's Staff
Dorm Room Dining
DESCRIPTION - (H) Ever wonder what you could create with a toaster oven, a microwave, and an electric skillet? A feast that will have your friends calling you the campus gourmet! In this three-part series, we will teach you some basic techniques and skills needed to create tasty but easy recipes. Plus, learn some helpful tips that will save you time and space.
INSTRUCTOR(S) -
Apron's Staff
Intermediate Techniques
DESCRIPTION - (H) If you’re a food enthusiast with a significant comfort level in sautéing, slicing, and dicing, this is the class for you. We will prepare full menus while learning several intermediate culinary techniques.
INSTRUCTOR(S) -
Apron's Staff
Seafood Techniques
DESCRIPTION - (H) Learn what you need to know about seafood, including selection and preparation of fish and shellfish. This is an advanced-level class designed for those who have a significant comfort level sautéing, slicing, and dicing.
INSTRUCTOR(S) -
Apron's Staff
The Basics of Culinary
DESCRIPTION - (H)
This six-part series is for every home chef, regardless of experience level. We will prepare full menus while focusing on techniques used by professionals, including knife skills, sauces, sautéing, roasting, grilling, and braising. Every class will include time to savor each culinary feat mastered by the students. Students will also receive a certificate upon completion of the class.
INSTRUCTOR(S) -
Apron's Staff
