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Chicken and Egg - two of the most versatile ingredients for the simplest of healthy meals to the most elaborate. Save money by learning how to cut up whole chickens and filets, while learning knife skills and cooking techniques; simple home-made Chicken-Soup - for the soul; how to turn one chicken dish to several different meal and eggs beyond the breakfast food. We'll prepare many delicious recipes including appetizers, entrees and desserts.

606391

01

Materials Cost:$22.00

Class Cost:$50.00

Instructor : Suzanne (Landry) Lemagie 

Instructional Method: Combo Lecture/Lab

Weekly - Tue 6:00 PM - 9:00 PM (5/3/2016-5/10/2016)

Location : Santa Barbara, Schott Campus Location : 
  Santa Barbara, Schott Campus.

Room :  27 Culinary Lab

More information online at:  Suzanne's YouTube video



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Roast, grill and bake veggies, fruit desserts, salads, biscuits, soup (yes, soup) and protein entrees! Think beyond the 'hunk of meat' BBQ and explore the many ways of the grill. Learn about marinades and rubs too. We'll also prepare fabulous picnic salad sides to satisfy both the meat lovers and the vegans! Grilled Summer Gazpacho Soup; Grilled Corn Salsa with Seasonal Seafood; Fabulous Grilled Vegetable Platter; Grilled Pineapple; Kebobs, Grilled Grass Fed Steak with Caramelized onions over Wilted Greens; Chicken Sausage over Spring Greens and Buttermilk Dressing are just some of the dishes you will enjoy preparing in class.

606411

01

Materials Cost:$15.00

Class Cost:$31.00

Instructor : Suzanne (Landry) Lemagie 

Instructional Method: Combo Lecture/Lab

Weekly - Sat 9:30 AM - 12:30 PM (6/4/2016-6/4/2016)

Location : Santa Barbara, Schott Campus Location : 
  Santa Barbara, Schott Campus.

Room :  27 Culinary Lab



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Did you ever have a 'great' taco? Ever wonder why one taco is so much better than another? Come and explore a tortilla's journey from corn kernel to griddle, and ways to fold and then season it with nontraditional ingredients. Gain a deep arsenal of salsas; simple ones that come together with a few raw ingredients, and complex ones that deepen in flavor as they simmer, perfuming your kitchen with toasted spices and chilies. And of course, learn to prepare some unexpected taco fillings.

606457

01

Materials Cost:$18.00

Class Cost:$37.00

Instructor : Rodrigo Gimenez 

Instructional Method: Combo Lecture/Lab

Weekly - Sat 11:00 AM - 2:00 PM (4/30/2016-4/30/2016)

Location : Santa Barbara, Schott Campus Location : 
  Santa Barbara, Schott Campus.

Room :  27 Culinary Lab



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It is picnic and BBQ season, but who wants to spend hours preparing? Get some help from the Joe down the street and discover all the delicious prepared and easy to prepare options. From casual to elegant you will have the solutions your guests will love and still have time to enjoy the outing yourself.

606414

01

Materials Cost:$12.00

Class Cost:$31.00

Instructor : Suzanne (Landry) Lemagie 

Weekly - Tue 6:00 PM - 9:00 PM (5/31/2016-5/31/2016)

Location : Santa Barbara, Schott Campus Location : 
  Santa Barbara, Schott Campus.

Room :  27 Culinary Lab

More information online at:  Suzanne's YouTube video



View Details »

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