Open Kitchen Workshops

Open Kitchen

Open Kitchen Workshops

Chef-led, technique-driven, hands-on lessons
for those seeking serious fun and serious deliciousness


The faculty of the Institute for the Culinary Arts at Metropolitan Community College, as well as other industry professionals, 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.

All courses are held at the Fort Omaha Campus, Institute for the Culinary Arts, Building 22.
The classes are limited to 16 students. All classes must have eight enrolled participants seven days prior to session date, or they will be canceled.
*No discounts.

To register, click the course title links below,  call 531-MCC-5231 or visit the Continuing Education Culinary Courses page.  Enrollment for winter workshops is open.  Register Today! 


Baking School: Custards & Fillings!*
Saturday, Jan. 6 | 9 a.m. - 3 p.m. | $75

Join us for this in-depth workshop on creams, custards, fillings and glazes. Lunch is included. Also Offered in this Series: Cookies, Quick-Breads, Pies & Tarts | Cake, Pate Choux, Meringue, and Garniture. (one session)

NEW! Cuisines: Thai*
Wednesday, Jan. 17 | 6-9 p.m. | $50

Explore the exciting flavors of Thai cuisine. We will explore traditional ingredients, techniques and flavor concepts, and prepare essential Thai dishes including pad thai, curries, and fresh spring rolls, and more. (one session)

NEW! Pairing Studio: Stout*
Friday, Jan. 26 | 6-9 p.m. | $60

Enjoy a 5-course meal paired with stout. Chef Michael Combs and Derek Peterson will discuss, demonstrate, and share the history, food affinity and flavor of these roasts, black beers. Must be 21 and over to enroll. (one session)

Foundations: Knife Skills*
Wednesday, Jan. 31 | 6-9 p.m. | $50

If you want to be a home chef, you need to start at the beginning. Knife skills are the fundamental building blocks of the culinary arts. (one session)


Foundations: Pasta Basics*
Wednesday, Feb. 7 | 6-9 p.m. | $50

This course focuses methods for fresh scratch pasta: pasta dough, pasta production and pasta cookery. In addition, you will produce fresh and flavorful sauces that compliment your fresh pasta. (one session)

Chocolate Lover’s Workshop*
Monday, Feb. 12 | 6-9 p.m. | $50

The class will focus on chocolate candies, snacks, ganache, & caramels while adding some creative ability and unique flavor combinations. This class will keep you fully engaged while creating a delicious assortment of classic confections. (one session)

NEW! Pairing Studio: South African Wines*
Friday, Feb. 16 | 6-9 p.m. | $60

Enjoy a five-course meal paired with selected white and red wines highlighting this lesser-known wine region. Nina Sodj and wine expert, Lauren Balak, will discuss, demonstrate, and share the history, food affinity and flavor of these great wines. Must be 21 and over to enroll. (one session)

NEW! Cuisines: Indian*
Wednesday, Feb. 21 | 6-9 p.m. | $50

You will learn to prepare dishes that are flavorful, authentic, and rooted in centuries of tradition in the subcontinent of India. We will take tradition and add some modern twists from today's kitchens and lifestyles. (one session)

Foundations: Trout Butchery & Cookery*
Wednesday, Feb. 28 | 6-9 p.m. | $50

Learn to fabricate & debone a whole trout, then prepare your fish with three cooking methods: grilling, frying, and en papillote. (one session)


NEW! Pairing Studio: Scotch*
Friday, March 9| 6-9 p.m. | $60

Executive Chef Michael Combs leads students through a 5-course meal, while Master Distiller Zac Triement guides students through the history and tradition of Scotch. Students will explore the taste and food affinities of the distinct reginal varieties of this spirit. 21 and over. (one session)

Foundations: The Incredible Egg*
Wednesday, March 14 | 6-9 p.m. | $50

When you learn the seven functions of eggs, you will not only be able to prepare great eggs but also learn cooking methods that apply to many foods. Prepare classics like eggs benedict, omelets, frittatas and, of course, the most amazing of sauces, hollandaise. (one session)

NEW! Cuisines: American Southwest*
Wednesday, March 21 | 6-9 p.m. | $50

Explore the melded flavors, and cooking methods of the American Southwest in this hands-on workshop. (one session)

Breads: Sweet Doughs!*
Saturday, March 25 | 9 a.m. - 3 p.m. | $75

Just in time for Easter, learn to make soft, decadent breads - brioche, cinnamon buns, and challah. Our focus will be enriched doughs, and the basics of braiding and shaping. Lunch is included. (one session)‚Äč

For detailed course and registration information, call 531-MCC-5231 or see course descriptions above.

Metropolitan Community College does not discriminate on the basis of race, color, national origin, religion, sex, marital status, age, disability, or sexual orientation in admission or access to its programs and activities or its treatment or hiring of employees.