Food and Cooking

cooking and food classes




Register for Summer Classes


Inspire your menu!







CAKE DECORATING (LFS 0026)Create beautiful cakes for all occasions. Try your hand at creating fancy cake borders, flowers to adorn your cake, sugar molding and much more. Work with both buttercream and royal icings plus chocolate paste and rum sugar using the tools of the trade. Also offered for credit FSM173-C01.


CATERING SOCIAL AND CORPORATE EVENTS (LFS 0099): You will learn the principles of off and on premise catering. Using College resources you’ll produce foods and manage rooms to model catering activities. The class will culminate with an on-premise catered event produced by students. Also offered for credit FSM299-065.

GARDE MANGER (LFS 0029): Provides students with skills and knowledge in the preparation of cold hors d’oeuvres, sandwiches, salads, garnishes, pates, terrines, mousses, vegetable carving, chaud froid sauce, tallow and ice carving. Should have experience in food preparation. Combined Lecture/Lab. Also offered for credit FSM163-C65.


BACKYARD COOKING (LFS 0505): Dust off the grill and dig out the fire pit! Get ready to impress your friends and neighbors this barbeque season by testing out some new recipes and cooking skills. Participants will learn the ins and outs of cooking over an open fire using a cast iron Dutch oven while preparing a light meal and dessert. While the food simmers on the coals, put together a collection of fun and tasty recipes, and take the opportunity to chat with other backyard chefs.

COOKING 101 (LFS 0096): Do you feel that you cannot even boil water without help, let alone make a complete dinner? If yes, sign up for this course. Gain knowledge of cooking basics from our expert Susan Suerth, a former restaurant owner who currently owns a local catering business and is a food service director. Discover common techniques, learn to use pans, bakeware and utensils, understand how to measure accurately, read a recipe, cook with herbs and spices, and more. You will apply what you have learned by making a simple and delicious main course each night. Come hungry, as you will eat the meal you make in class and take leftovers home.

COOKING 102 (LFS 0377): After Cooking 101, persist in learning and practicing various techniques under the expert guidance of Sue Suerth, former restaurant owner and now owner of a local catering business and food service director. Each week you will gain additional culinary confidence as you create main courses in several different ways: steamed, baked, boiled and microwaved. Continue to arrive hungry, as you will again eat what you make and take leftovers hom

COOKING WITH FRESH INGREDIENTS (LFS 0044): Enjoy the pleasures of cooking farmer’s market produce and bring harmony to your summer table. Leave behind the heavier meals of winter and spring as you learn techniques to maximize flavors and please your palate with minimal effort. We will be preparing breakfasts, lunch, appetizers, dinners, and desserts. Discover the joy of eating fresh food, locally grown. A perfect activity to share with your family and friends.

HOME CANNING AND FOOD PRESERVATION (LFS 0006): This class is filled with everything you need to know to start canning and preserving food at home! Explore the historic importance of food preservation and the recommended safety measures to make quality, shelf-stable foods that will last all year. Participants will see the start-to-finish process of home water bath canning and will make a sampling of seasonal salsas, pickles, and jams to take home and enjoy.


A HIGH TEA PARTY-INDIA STYLE (LFS 0038): Learn to make mouthwatering Indian street food and chai tea in this class. We will make a delicious vegetable platter of pakoras - vegetables of your choice dipped in garam flour to make fritters. You will also make masala chai, a must-have, hot flavored beverage infused with herbs. Shilpi Saxena’s Indian cooking classes have successfully taught many the art of Indian cooking.

FLAVORS OF INDIA SERIES - VEGETARIAN SPECIAL (LFS 0083): Traditional Indian food is widely appreciated for its simple use of herbs and spices. Shilpi Saxena will help you discover the world of rich culture and explore the possibilities of cooking desi-style. This series includes: A High Tea Party-India Style, Nuts About Breads, and The Classic Meal. All dishes feature Farm-to-Table cooking ingredients and techniques.

INDIAN COOKING: NUTS ABOUT BREADS (LFS 0031): If there’s anything that will make you fall in love with Indian Food, it’s the bread, stuffed with vegetables and layered in delectable butter. You will learn the art of basic dough making and will make a selection of fresh breads including finger-licking Aloo (Potato), Gobi (Cauliflower), Lachha (Layered), and Spinach varieties. Shilpi Saxena’s Indian cooking is well known in the Chicagoland area. She has successfully taught many the art of Indian cooking.

INDIAN COOKING: THE CLASSIC MEAL (LFS 0039): Experience an evening in New Delhi led by Shilpi Saxena. Prepare an authentic North Indian meal by making the mother of all lentil dishes, Dal Makhani, served with cumin-flavored long grain Basmati rice and cool cucumber mint yogurt dip.




Please note, not all courses are offered every semester.