Culinary Arts


The classic dish of Southern Spain - beautiful butter rice cooked with shrimp, clams, musslels, sausage, and chcken and saffron, peas and red sweet peppers. Be prepared to eat seafood in the shell, served with rustic bread, green salad and caramel flan.

Instructor: Aimee Blume

Supplies/Cost: All tools and will be included for use in the classroom

Location: Ivy Tech Main Campus Room 160

1 Session             7/16/2011                                            Noon - 3 pm                     $35

For the  Paella! class, please enter 10464 in the Register Now search box.

Phyllo: What to do with Phyllo

Learn how to work with delicate, exotic phyllo dough to make appetizers, entrees, and desserts.

Phyllo triangle pies with spinach and cheese. Mediterranean chicken strudel pie in phyllo- lemon

and oregano scented chicken breast with feta cheese, kalamata olives, and roasted sweet red

peppers is folded into an olive oil-brushed phyllo crust for a taste of sunny Greece.

Noon-3:00 p.m. Saturday 6/18 $35

For the Phyllo: What to do with Phyllo class, please enter 10467 in the Register Now search box.

Polenta: Alternative Italian Starch

In areas of Italy, wheat pasta shares at least equal honor with corn in the form of Polenta. In this

class we will make fluffy soft polenta, mold it in a bowl, slice it with a string and serve it with

Italian sausage with sweet and sour peppers. Then we’ll add cheese and chill what’s left to make

crispy fried polenta squares, which we’ll sample with a rich porcini mushroom ragu. Served with

a light salad and focaccia.

Noon-3:00 p.m. Saturday 6/4 $35

For the  Polenta: Alternative Italian Starch class, please enter 10466 in the Register Now search box.


In this class students will explore the Spanish-style appetizers that have become so popular all

over the country. Roasted almonds with rosemary and cracked black pepper, salt-boiled potatoes

with garlicky charmoula sauce, marinated olives with cumin and burnt orange, homemade

crostini, and Manchego cheese with guava jelly.

Noon-3:00 p.m. Saturday 9/21 $35

For the Tapas class, please enter 12241 in the Register Now search box.


Learn to use a bamboo mat to make sushi rolls with safe, cooked ingredients: California rolls

with cucumber, avocado and cream cheese, crab rolls, seaweed salad rolls and more!

Noon-3:00 p.m. Saturday 7/30 $35

For the Sushi class, please enter 10463 in the Register Now search box.

Wok-Velveting and Fried Rice

Learn the ancient Chinese secret of velveting meat to make it extra tender and flavorful. We’ll

create delicious pork fried rice with velveted pork, and Thai fried rice with shrimp.

Noon-3:00 p.m. Saturday 8/13 $35

For the Wok-Velveting and Fried Rice class, please enter 20045 in the Register Now search box.


We will use common pantry ingredients such as chili powder, cumin, onions, flour, broth and

cocoa to make a stunning homemade enchilada sauce - then use it to make shredded beef

enchiladas, served with Crema, homemade Mexican rice and salad.

Noon-3:00 p.m. Saturday 8/27 $35

For the Mexican class, please enter 20046 in the Register Now search box.

NEW! Why Should I Eat My Vegetables? WHY NOT?

Vegetables are powerhouses of nutrients and are good for us and TASTE good, too. Fresh

summer vegetables are the best. They are fresh, flavorful, abundant, and contain nutrients for

our good health. Learn methods of preparation to preserve the most nutrients, to keep the

colors fresh, and to enjoy the most flavors.

5:30-7:30 p.m. Tuesday 7/19 $35

For the NEW! Why Should I Eat My Vegetables? WHY NOT? class, please enter 10384 in the Register Now search box.