Cooking Classes

Eastern Iowa Community Colleges’ Continuing Education Department offers a variety of cooking classes. Most classes take place at the college’s West Davenport Center, 2950 N. Fairmount St. Cost for most of the hands-on classes is $24. Take a virtual tour of the West Davenport Center to see the cooking lab. Below is a list of the upcoming cooking classes available. Classes are from 6 - 9 p.m. unless otherwise noted.

Register online or call the college’s Registration Center at 563-441-4100 or 1-888-336-3907.  

July

Power Woking

Learn to use this versatile Chinese cooking pan and make fun Oriental dishes.

Wednesday, July 27
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Wheat Berries & Flax

Make a salad with them whole, and mill them into flour to make bread.

Thursday, July 28
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August

Boozy Cakes

Includes recipes for cakes made with Champagne, Rum, Amaretto and Guinness Beer.

Monday, August 1
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Pies

In this class, we will learn a versatile pie dough recipe that can be used for sweet or savory dishes. Included in this class will be a stunning quiche, Apple pie and Peach pie... perfect for your summer table!

Tuesday, August 2
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Summers in Tuscany/Italian Cooking

You read the book. You saw the movie. Now come and learn how to make some Tuscan dishes.

Wednesday, August 3
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Artichoke, Artichoke

Artichokes from the can or fresh. Learn how to prepare this edible thistle and see what you can and cannot eat. Make a delicious artichoke dip and clarify butter.

Thursday, August 4
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Fun with Phyllo

Bring in the dough - Recipes for each course, from appetizer through dessert.

Monday, August 8
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Pasta

Never buy dried pasta again. This fresh pasta class will teach you the basics of making pasta, and then will offer up different uses, including Ravioli and Fettuccini.

Tuesday, August 9
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If You Knew Sushi is Back Again

Have fun making sushi; we promise that by the end of the class you will be rocking and rolling.
 
Wednesday, August 10
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Farmer's/Ethnic Markets Chicago

A whirl wind tour with lots of stops including the Farmer’s Market and some ethnic markets. As always, a stop at Trader Joe’s to stock up on some goodies. Wear your walking shoes, and bring a cell phone and a cooler. Cost: $89

Wednesday, August 10
7 a.m. - 8:30 p.m.
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Dry Rubs & Marinades

Infuse flavor into almost anything with dry rubs and marinades.
 
Thursday, August 11
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All Things Chocolate...

Poured Chocolate Ganache’: Take your cake to the next level with this gourmet cake icing, learn how to make molding chocolate and the art of chocolate roses.

Monday, August 15
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All Things Dairy

Who says you can’t have ice cream all year long? Featured in this class will be homemade ice cream, Ricotta cheese, and Mozzarella cheese.

Tuesday, August 16
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Knead Some Dough?

Not money, but bread! Have fun raising what you knead to make meals complete.

Wednesday, August 17
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Knife Skills

Knife skills and vegetable preparation: Learn skills to reduce time and increase efficiency in the kitchen. Cut various fruits and vegetables and prepare a display.

Thursday, August 18
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All Things Meringue!

Cookies, kisses, crusts and pies-learn the secrets of this great light and fluffy dessert!

Monday, August 22
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Cheesecake

Learn a cheesecake base that can be made into any flavor you want. All you need to decide is... what crust?

Tuesday, August 23
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Ham It Up

Recipes for Breakfast, Lunch or Dinner.

Wednesday, August 24
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The Amazing Beet

Learn how to select, care for and prepare this great root vegetable. See just how it can be used for more than just a pickle. Make a Beet Risotto, a Beet Vinaigrette and even a soup.

Thursday, August 25
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Love Creme Brulee

Learn how to make a Crème Brûlée cake that will have your family and guests coming back for more.

Monday, August 29
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What's Up Grill Friend?

More than Burgers and Brats.
 
Tuesday, August 30
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Cast Iron Cookery

See how versatile these classic pans really are as we prepare an oven chicken and Peach Cobbler. Learn how to properly season your cast iron pans for easy maintenance. (If you have a cast iron pan that needs to be seasoned, please bring it to class)

Wednesday, August 31
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