Culinary Offerings

At a Glance

LLCC Community Education offers fun, educational, non-credit culinary experiences! These include hands-on enrichment classes, demonstrations, dinners, special nights out, team building and youth programs. 

Local chefs and food experts share their knowledge on a variety of topics and experiences. As the community’s state-of-the-art learning center for culinary education, LLCC invites people of all ages and skills to join us and explore the offerings in each category below.

You are encouraged to register early (at least one week in advance of class start date) as many classes fill quickly.  For more information, call 217-786-2432 or email Community.Education@llcc.edu.

To register for culinary classes, call 217-786-2292 or visit WebAdvisor.

More Registration Info

These dinners are multi-course dining experiences (not hands-on classes). The chef offers remarks on the menu selection for each course. One glass of wine, spirits or beer will be served with each course. Participants must be 21 to register. Register online for a fall 2022 dinner at Bistro Verde. Please note that registrations will be processed in the order received.

If you would liked to be placed on a waiting list for dinners that are currently full, please email Jennifer Lewis or call 217-786-2433.

Student Showcase: Scandinavian Meal

Recent LLCC graduate Lauren Schuster will prepare a Scandinavian feast featuring a family style smorgasbord of pickled items, including sweet jam, rabbit rillette and an Aquavit cocktail. Highlighting more Nordic flavors are courses including salmon, pork and elk, all paired with wine.

  • Chef: Lauren Schuster
  • Date: Fri., Sept. 9
  • Time: 5:30-8:30 p.m.
  • Location: Bistro Verde, Workforce Careers Center
  • Fee: $69

Out of the Ordinary

Chef Michael Higgins, owner of Maldaner’s Restaurant, is known for his seasonal local and regional ingredients often featuring heirloom vegetables, humanely raised meats and slow food, all artistically prepared and presented. Michael promises us a unique dinner using many ingredients that you have probably never heard of that are paired with some uncommon wines.

  • Chef: Michael Higgins
  • Date: Fri., Sept. 23
  • Time: 5:30-8:30 p.m.
  • Location: Bistro Verde, Workforce Careers Center
  • Fee: $69

Classical French - FULL

Join Chef Ty Bergman for a night of Haute and Nouvelle cuisine. French cooking techniques require patience, skill and attention to detail. With its formal techniques used to develop maximum flavor in every dish, this French dinner with have you raising a glass of classic French wine and saying bon appétit! 

  • Chef: Ty Bergman
  • Date: Fri., Nov. 4
  • Time: 5:30-8:30 p.m.
  • Location: Bistro Verde, Workforce Careers Center
  • Fee: $69

Traditional Family Dinner

Jolene Lamb shares her family traditions and recipes in this holiday-themed meal. She hosts her family of 40 every year for the holidays and now brings the experience to the Bistro. Start off with appetizers and bubbly, followed by hearty courses and her favorite wines. Then, end with a show stopping dessert.

  • Chef: Jolene Lamb
  • Date: Fri., Dec. 9
  • Time: 5:30-8:30 p.m.
  • Location: Bistro Verde, Workforce Careers Center
  • Fee: $69

Our baking and pastry classes provide the perfect opportunity to learn to bake breads, pies, pastries and more — just like a professional baker! For ages 19 and over

Crazy Doughnuts

Sweet, savory and salty ingredients come together to make a box of Courtney’s crazy doughnuts.  

  • Instructor: Courtney Minks
  • Date: Sat., March 26
  • Time: 9:30 a.m.-12:30 p.m.
  • Location: Workforce Careers Center, Room 1121
  • Course Codes and Fees: CEW 500-23, $49

Dessert Bar

Popular at catered weddings and parties, dessert bars feature a variety of small, sweet bites.

  • Instructor: Channing Johnson
  • Date: Sat., April 2
  • Time: 9:30 a.m.-12:30 p.m.
  • Location: Workforce Careers Center, Room 1121
  • Course Codes and Fees: CEW 500-26, $49

Cupcake Decorating

Learn to decorate beautiful cupcakes perfect for a spring party.

  • Instructor: Lindee Hall Pratt
  • Date: Sat., April 9
  • Time: 9:30 a.m.-12:30 p.m.
  • Location: Workforce Careers Center, Room 1121
  • Course Codes and Fees: CEW 500-27, $49

Easter and Passover Desserts

Explore the lighter flavors of springtime desserts in this class featuring Easter and Passover favorites.

  • Instructor: Adam Volk
  • Date: Sat., April 16
  • Time: 9:30 a.m.-12:30 p.m.
  • Location: Workforce Careers Center, Room 1121
  • Course Codes and Fees: CEW 500-29, $49

Biscuit Bar

Ditch the canned biscuit dough and learn to make biscuits from scratch. Then up your biscuit game with the addition of savory and sweet ingredients to create a biscuit spread fit for a brunch buffet bar.

  • Instructor: Charlyn Fargo Ware
  • Date: Sat., Sept. 10
  • Time: 9:30 a.m.-12:30 p.m.
  • Location: Workforce Careers Center, Room 1121
  • Course Codes and Fees: CEW 500-46, $49

Pretzels

Learn the technique for making dough, rolling, shaping, boiling and baking pretzels at home.  Prepare accompanying dips.

  • Instructor: Lindee Hall Pratt
  • Date: Sat., Sept. 17
  • Time: 9:30 a.m.-12:30 p.m.
  • Location: Workforce Careers Center, Room 1121
  • Course Codes and Fees: CEW 500-49, $49

Sticky Fingers

Yes, your fingers will get sticky in this class featuring cinnamon rolls and sticky buns.

  • Instructor: Lindee Hall Pratt
  • Date: Sat., Oct. 1
  • Time: 9:30 a.m.-12:30 p.m.
  • Location: Workforce Careers Center, Room 1121
  • Course Codes and Fees: CEW 500-54, $49

That's How We Roll

Nothing tastes and smells better than warm rolls straight from the oven. Learn to bake these wonderful little yeasty bites just in time for the holidays and impress your guests with homemade dinner rolls at your table. 

  • Instructor: Charlyn Fargo Ware
  • Date: Sat., Nov. 5
  • Time: 9:30 a.m.-12:30 p.m.
  • Location: Workforce Careers Center, Room 1121
  • Course Codes and Fees: CEW 500-69, $49

Yule Log

Bûche de Noël or yule log cake is a Christmas tradition. We will show you step by step how to make, bake, fill, roll and decorate your very own.

  • Instructor: Jolene Lamb
  • Date: Sat., Nov. 12
  • Time: 9:30 a.m.-12:30 p.m.
  • Location: Workforce Careers Center, Room 1121
  • Course Codes and Fees: CEW 500-71, $49

Holiday Cookies Around the World

Explore world cultures through their holiday customs and cookies.  Bake a variety of cookies from around the world.

  • Instructor: Jolene Lamb
  • Date: Sat., Nov. 19
  • Time: 9:30 a.m.-12:30 p.m.
  • Location: Workforce Careers Center, Room 1121
  • Course Codes and Fees: CEW 500-74, $49

Holiday Candies

Spend the day transforming sugar and chocolate into your own handmade candy creations.

  • Instructor: Lindee Hall Pratt
  • Date: Sat., Dec. 3
  • Time: 9:30 a.m.-12:30 p.m.
  • Location: Workforce Careers Center, Room 1121
  • Course Codes and Fees: CEW 500-77, $49

To be a great cook, you must first learn the basics! Join our culinary instructor for hands-on cooking classes on the skills every cook needs in their repertoire. For ages 19 and over (unless indicated otherwise)

Korean Cooking

Explore Korean flavors and traditional dishes in class. Learn the tips to making great kimchi.  

  • Instructor: Kimsimone Manning
  • Date: Thu., March 31
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-24, $49      

Pasta Party

Join Chef Tracy for her most popular class. Prepare a variety of pasta shapes from scratch along with fillings and sauces.  

  • Instructor: Tracy Stout
  • Date: Fri., April 1
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-25, $49      

Pantry Staples

Learn to cook with what you have on hand. Delicious meals can be made without shopping at specialty markets for exotic ingredients.

  • Instructor: Bradley Teel
  • Date: Thu., April 7
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-18, $49

Fermentation

Owner of Natural Artistry, Chef Jim has perfected the art of fermenting and using natural ingredients to produce flavorful foods that promote good gut bacteria to flourish. Learn how he does it.

  • Instructor: James Boosinger
  • Date: Thu., April 14
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-28, $49

Grilling 101

Chef Lakesha has been instrumental in aiding our LLCC culinary students in the process of learning to grill. Join her for an evening of fabulous grilled foods.

  • Instructor: Lakesha Jackson
  • Date: Fri., May 6
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-30, $49

Cooking on a Budget

As food costs rise, it can be a challenge to prepare affordable meals. Learn how to stretch your food dollar further with tips and recipes to make meals that taste like you spared no expense.

  • Instructor: LLCC Staff
  • Date: Thu., Sept. 15
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-47, $49

Fall Harvest

Celebrate the big bounty from the autumn harvest and create a variety of hearty and fresh dishes from all the classic fall flavors.

  • Instructor: LLCC Staff
  • Date: Thu., Sept. 22
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-50, $49

Barbeque

Get your classic BBQ on in this class with ribs, chicken, coleslaw, cornbread and several BBQ sauce styles. Prepare and enjoy this BBQ lunch feast.

  • Instructor: Dustin Coons
  • Date: Sat., Sept. 24
  • Time: 9:30 a.m.-12:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-51, $49

On a Sheet Pan

Make meals full of flavor and variety, yet light on the cleanup. When you prepare meals on a single sheet pan, the flavor spreads to all ingredients and the cleanup is a snap.

  • Instructor: Kim Carter
  • Date: Thu., Sept. 29
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-52, $49

Pizza at Home

Skip the delivery and make pizza from scratch at home. Learn what ingredients make the perfect dough and how to select and combine toppings for traditional and not so traditional-styled pizza.

  • Instructor: Ty Bergman
  • Date: Thu., Oct. 20
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-57, $49

Korean Cooking

Explore the perfect combination of Korean flavors infused with southern soul food. Kimchi braised green, Korean fried chicken and even Korean flavored shrimp and grits.

  • Instructor: Kimsimone Manning
  • Date: Thu., Oct. 27
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-60, $49

Freezer Meals

Spend the morning in the kitchen prepping all the components of a meal and packaging portions in containers to freeze. When you’re looking for an easy weeknight meal and trying to avoid processed foods, you can just reach for a freezer meal. Participants will work in groups to prepare, package and take home freezer meals.

  • Instructor: Kim Carter
  • Date: Sat., Oct. 29
  • Time: 9:30 a.m.-12:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-62, $49

Holiday Recipes

Join us in the kitchen to prepare a holiday feast. Learn the secrets to dishes so full of flavor your family won’t stop talking about them.

  • Instructor: Kim Carter
  • Date: Fri., Nov. 11
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-70, $49

Japanese

Japan has many fun and delicious foods aside from the now popular sushi and ramen. Join Chef Joshua in cooking some of the fun and exciting comfort foods of Japan from okonomiyaki, Japanese curry, udon soups, tonkatsu and others.

  • Instructor: Joshua Dineen
  • Date: Thu., Nov. 17
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-72, $49

Flavors of India

Spices can be fun and exciting! Explore the many flavors of India with Chef Joshua. We will be making homemade naan bread and dosa, then preparing several popular Indian dishes like butter chicken, tandoori chicken, biryani and korma. Then we'll enjoy a fun dessert of gulab jamun with masala chai.

  • Instructor: Joshua Dineen
  • Date: Thu., Dec. 1
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-79, $49

Work side-by-side with your child in these hands-on classes!

When registering, the fee for an adult with one child is $55. If registering a second child, there is an additional fee of $25. Register all participants at the same time (limit  of two children per adult). 

Chinese Takeout

Instead of going out for takeout, get the whole family together and make classic Chinese takeout for dinner. You and your child will get hands-on experience preparing a variety of recipes in class. 

  • Instructor: Lakesha Jackson
  • Date: Sat., Oct. 22
  • Time: 9:30 a.m.-12:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: Adult, CEW 500-59, $55; first child, YES 500-29, $0; second child, YES 500-40, $25.

Want to spend a fun night out with your friends or significant other? Then join us in the kitchen for a Special Night Out watching chef demonstrations, enjoying a cocktail, glass of wine or craft beer and preparing some of the dishes on the menu for a fun and tasty night out. Spirits, wine or beer is served; must be 21 to register. Alcohol is limited to two drinks per person.

Appetizers & Cocktails

Chef Channing brings her best party catering appetizers and cocktails for a crowd in the fun night out class.

  • Instructor: Channing Johnson
  • Date: Thu., April 28
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 501-06, $59

The Heat Is On

Back by popular demand, Chef Marcus will show you how to use your broiler to turn up the heat on restaurant style dishes.

  • Instructor: Marcus Holmes
  • Date: Fri., April 29
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 501-12, $59      

Cinco de Mayo

Cinco de Mayo, or the fifth of May, is a holiday that celebrates Mexican culture, food and drink. Prepare a party feast with margaritas, of course.  

  • Instructor: Bradley Teel
  • Date: Thu., May 5
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 501-07, $59  

Girls Night Out: Cocktails

Learn to make some fun party cocktails, ideal for a girls’ night, and prepare tasty appetizers with Chef Lakesha for the perfect party.

  • Instructor: Lakesha Jackson
  • Date: Fri., Sept. 16
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-48, $59  

French Cuisine

Chef David Radwine knows the art of French cooking. He once met Julia Child herself. Join David in the kitchen to prepare a classic French dinner while you sip on a glass of old world wine.

  • Instructor: David Radwine
  • Date: Fri., Sept. 30
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-53, $59  

Cook the Book: "The Godfather"

In celebration of "The Godfather's" 50th anniversary, Chef Charlyn Ware will lead you in preparing an Italian feast from a cookbook inspired by this Francis Ford Coppola classic. Revenge is a dish best served cold.

  • Instructor: Charlyn Fargo-Ware
  • Date: Fri., Oct. 21
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-58, $59

Spanish Dishes

Spanish cuisine is bursting with rich flavors and sharp contrasts. Explore all the flavors with Chef David while preparing tapas and other dishes. Spanish wine and sangria will be served.

  • Instructor: David Radwine
  • Date: Fri., Oct. 28
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-61, $59  

Cook the Book: "Harry Potter"

One thing is for sure, there are many fun and flavorful recipes to be found in "Harry Potter"-inspired cookbooks. Sip on a cold “Butterbeer” while you make everything from dinner to dessert with Chef Dustin Coons leading you in our kitchen, located at platform 9 ¾.

  • Instructor: Dustin Coons
  • Date: Thu., Nov. 3
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-68, $59  

English Fare

Recently returning from a trip to England, chef Bradley Teel will share some of his favorite recipes to create English classics, such as fish and chips, pasties and sticky pudding. Enjoy a stout beer with this class menu.

  • Instructor: Bradley Teel
  • Date: Fri., Nov. 18
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-73, $59

Steak Night

A classic date night dish – restaurant style steak. Prepare your own steak dinner with guidance from a restaurant chef. Then, dine with a perfectly paired red wine.

  • Instructor: LLCC staff
  • Date: Fri., Dec. 2
  • Time: 5:30-8:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: CEW 500-76, $59

Spring is in ... the kitchen!

April showers may bring May flowers, but no need to wait for Mother Nature when you can bring spring to your kitchen right away! 

LLCC Community Education and College for Kids have compiled a virtual spring bouquet of seasonally fun and delicious opportunities for you to spend quality kitchen time on your own or with friends and family. Follow along as you prepare and enjoy a variety of meals and baked goodies that are sure to make your mouth water.  

Learn More

Taste Like a Pro

Are you interested in expanding your knowledge of wines? Here's a great place to start. Learn to taste, talk and evaluate wines. Go from grape to glass with Dr. Geoff Bland, original owner of The Corkscrew Wine Emporium. Must be 21 or over to register.

  • Instructor: Geoff Bland
  • Date: Thu., Oct. 6
  • Time: 5:30-8:30 p.m.
  • Location: Bistro Verde, Workforce Careers Center
  • Course Codes and Fees: CEW 500-55, $49

Designed specifically for budding young chefs ages 8-18, these classes are the perfect opportunity for youth to explore their interests and build their culinary skills. View youth culinary opportunities here.

Sushi Roll

The art of making sushi starts with making the perfect rice. Practice chopping assorted veggies and cooked seafood before rolling up California, Hawaiian and spicy tuna rolls. Dessert sushi roll included.

  • Instructor: Tracy Stout
  • Date: Saturday, April 16, 2022
  • Time: 9:30 a.m.-12:30 p.m.
  • Location: Workforce Careers Center, Room 1107
  • Course Codes and Fees: YES 500-14, $49

Gift certificates

Gift certificates for Culinary Offerings have become popular to give as gifts! Please call the LLCC Community Education office at 217-786-2432 if you are interested in this option.