Bring your apron and get ready to learn during four culinary classes through Rend Lake College’s Community and Corporate Education Division. The courses will cover cooking and baking, along with cake decorating, couponing, and working with local herbs.
Learn to cook in smaller portions with RLC Culinary Arts Instructor Jeff Fairbanks in Cooking for One. This course is perfect for single individuals or couples. Over three weeks, participants will learn easy and nutritious breakfast recipes, entrée recipes, and desserts, all while improving on cooking skills, portion control, and meal planning. The class costs $30, plus a $30 supply fee, and meets from 5 – 8 p.m. Wednesdays from Feb. 15 through March 1 in the Student Center, Room 103, on the Ina campus.
Get the kids involved in the kitchen with Cake Decorating for Kids. Children between the ages of 8 and 14 are invited to learn basic cake decorating steps from Instructor Beth Mandrell, such as leveling a cake, icing a cake, and using bags and tips to make springtime decorations. All students will need to bring a baked cake – 8” round or square – with them to class. The class costs $10, plus a $10 supply fee, and meets from 6 – 8 p.m. Tuesday, March 7, in the Student Center, Room 103, on the Ina campus.
Take a break from cooking and baking to try your hand at Couponing 101 with Instructor Kristi Deer. Learn how to save money by using store ads and create a plan for money-saving strategies. All participants should bring a Sunday newspaper to the class date. The class costs $15. The first session will meet from 9 a.m. – noon Saturday, Feb. 25 in the Historic Schoolhouse on the Ina campus. A second session meets from 5:30 – 8:30 p.m. Tuesday, March 28, at Hamilton County Senior High School in McLeansboro. Both sessions will cover the same material.
Join Chef Fairbanks again in April to learn everything about fresh herbs during Growing, Preserving and Cooking with Herbs. Fairbanks alongside Instructor Christina Lueking will teach participants how to identify, harvest, and preserve fresh herbs, along with how to classify culinary herbs as robust or fine (mild) herbs. Finally, watch as instructors prepare dishes using fresh and dried herbs native to Southern Illinois. The class costs $10 and meets from 5 – 8 p.m. Saturday, April 29, in the Student Center, Room 103, on the Ina campus.
To learn more about these classes, or any others this spring, call 618-437-5321, Ext. 1714. Pre-registration may be done in person, via phone call, or by emailing email@example.com.