A class series for the everyday home cook
looking for the next level of extraordinary.

The chefs at the Institute for the Culinary Arts offer classes in basic culinary skills, advanced culinary techniques and culinary specialties. These classes are designed for non-professionals but teach the same time-tested techniques that professionals learn, using both hands-on and demonstration techniques.

Foundation courses teach different culinary skills every quarter and enable you to learn new techniques in each class. Healthy foundation courses teach culinary techniques and how to use fresh ingredients to build a foundation for healthy cooking. Specialty courses teach a specialty to people that understand basic cookery and want to learn something new. Whether it be international, American regional or seasonal, understanding ingredients and techniques unique to the lesson, you will be able to create new and delicious menus at home.

All courses are held at the Fort Omaha Campus, Institute for the Culinary Arts, Building 22, Room 210 from 6–9 p.m. on Wednesday evenings. Cost: $50 The classes are limited to 16 students.

Foundation courses

Cream Pies
COOK-132N-70 (synonym 209732)
July 10
Great bakers begin by learning the skills and techniques needed to be successful. Explore techniques of making the perfect pie crusts, ways to 'change up' classic cream filling and the perfect whipped or meringue toppings.

Healthy Foundations

Super Foods
COOK-131N-70 (synonym 209726)
June 26
Super foods are a superior source of antioxidants and essential nutrients—nutrients we need but cannot make ourselves. Learn from a registered dietitian how to add these foods to your daily diet using summer fruits and vegetables.

Vegetable Side Dishes
COOK-134N-70 (synonym 209734)
July 31
Harvest flavor and health by adding vegetables to your menu. Learn to finesse great texture and taste in this class. We will make roasted broccoli, crunchy slaw, lemon tarragon asparagus, garlic snap peas, spicy chilled cucumbers, sweet potato soufflé and orange soy-glazed carrots.

Specialty courses

Cuisines – Sushi
COOK-113N-70 (synonym 209724)
June 19
Asian cuisine is fresh, flavorful and healthy. Learn the technique of making perfect sushi rice and finding the freshest ingredients to prepare sushi rolls that are masterpieces for the eyes as well as the palette.

The Art of Grilling II
COOK-136N-70 (synonym 209854)
July 17
This is one of our most popular classes, taught on the Bistro patio using both charcoal and gas grilles. Learn techniques for grilling chops, chicken, burgers and steak.

Cuisines – Floribbean
COOK-133N-70 (synonym 209733)
July 24
Floribbean is generally a mingling of culinary influences from Caribbean islands like the Bahamas, Barbados, Haiti and Jamaica. These island cooking styles have mixed with Australian and Southern U.S. dishes to create a style unlike anything else in the world. Join us and explore the intricate pairings of powerful spices and a variety of fresh ingredients.

Cuisines – Mexican
COOK-135N-70 (synonym 209735)
Aug. 7
Explore the diverse culture of Mexico on this exciting tour of local cuisine. Through the use of authentic techniques and the preparation of traditional fare, this course focuses on some of the staple dishes of this flavorful nation.

The Art of Grilling I
COOK-107N-70 (synonym 209857)
Aug. 14
This class explores the tantalizing variety of barbequing methods. Whether is by a dry or wet rub, hot or cold smoking or Kansas City- or Saint Louis-style sauce, you will find something to sink your teeth into in this class held on the Bistro outdoor patio.

To register, call 402-457-5231.