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 the hands-on classes is $19. Take a virtual tour of the West Davenport Center to see the cooking lab. Below is a list of the upcoming cooking classes available.



Bread Puddings

Prepare the conventional bread pudding as well as variations using different breads, croissants and fruit flavors.

Tuesday, January 27
6 - 9 p.m.

Sushi Lovers/ Your Japanese Kitchen

Your Japanese Kitchen Sushi Lover-Let’s make Sushi! We will be making Sushi seasoning and Sushi rice. I’ll demonstrate sushi bowls and some rolls with fish and vegetables. You will experience a Japanese sushi tour. Please bring a bottle for sushi vinegar and containers for your leftovers.

Wednesday, January 28
6 - 9 p.m.

Crème Brulee & Other Custards

Come and prepare sumptuous Crème Caramel (Flan), Crème Brulee, Panna Cotta and Custard Filled Cream Puffs with Chef Barb.

Thursday, January 29
6 - 9 p.m.


February 2015

Thar She Blows

Fish and seafood cookery.

Monday, February 2
6:30 – 9:30 p.m.


Celebrate Mardi Gras- Gumbo has a rich history and is often called the greatest contribution of Louisiana kitchens to American cuisine. We will first learn to make a perfect Roux, then different types of gumbo. This class will prepare a chicken and sausage Gumbo. We will work on a surprise dessert while our gumbo cooks. Bring containers for leftovers because there will be plenty!

Tuesday, February 3
6 - 9 p.m.

Get Sauced

Learn to make a simple marinara using pantry staples, a gooey cheese sauce for the best Mac and Cheese, and savory gravy to top your mashed potatoes.

Wednesday, February 4
6 - 9 p.m.

Give Me Five Minutes a Day....

Want to bake your own bread but you think you don’t have the time? I will share the wonders of the Artesian Bread in 5 minutes a Day. We will be making many different baked items out of one dough. You must bring a 5-6 qts plastic storage container with lid.......... an ice cream bucket is perfect! You will want to take this dough home!!!

Thursday,  February 5
10:30AM - 1:30PM


Jambalaya is a classic Creole dish that combines rice with a variety of other ingredients such as tomatoes, onions, peppers and some type of meat or shellfish. We will use sausage to make this delicious South Louisiana dish. We will make a dessert while we’re cooking. Bring containers with lids for leftovers.

Tuesday, February 9
6 - 9 p.m.

Soups and Stews

Learn the 4 types of soup bases and how to improvise to make a soup your own.

Tuesday, February 10
1 - 4 p.m.

A Chocolate Feast

We’re having a chocolate fest and what’s a chocolate fest without brownies? Of course we will make brownies but with a twist, these are Gluten-Free & refined sugar free and simple enough that anyone can make them. Try your hand at Blender black bean brownies then make Blackberry chocolate jam, homemade chocolate milk syrup (with no refined sugar) and chocolate chip quinoa trail mix balls. Next try chocolate BBQ sauce and a chocolate coconut martini. I will provide the milk for all our chocolate decadence, you provide the appetite.

Tuesday, February 10
6 - 9 p.m.

Chocolate Sugar Cookies

We all know that chocolate is #1 on Valentine’s Day. Come whip up some chocolate sugar cookies with the gals from 2 Mamas Baking. We’ll decorate our cookies with Royal icing (with flavor options from coffee to raspberry for you to try!). These will be the perfect gift for your significant other or a special treat for your kids (or a little something for you to keep from everyone else and enjoy yourself). Please bring a cookie sheet with you to transport your wet cookies.

Wednesday, February 11
6 - 9 p.m.

Pizza!! Pizza!!

Nothing is better than a great healthy pizza. We will be making gourmet pizza, using herb and whole wheat flour crusts. And you can make fresh mozzarella cheese in your own kitchen using ingredients right from the grocery store. I’ll demonstrate and show you techniques and tips that I have learned. Only equipment you need is a colander and a thermometer! We will finish off that hot and delicious pizza while discussing making your own sauces and different toppings you can use. And yes, I will talk with my mouth full!!!!

Thursday,  February 12
6 - 9 p.m.


Nothing beats a steaming dish of Manicotti dripping with tomato sauce and loaded with cheese, and in my opinion, nothing compares to homemade.

Monday, February 16
6 - 9 p.m.

Tap in Tapas

Great little dishes from Spain.

Tuesday, February 17
6:30 – 9:30 p.m.


We’ll be breaking down this lunchbox classic to the basics! Learn to make an easy white bread, homemade peanut butter, and homemade jelly!

Wednesday, February 18
6 - 9 p.m.

Pasta Primer

Pasta is a major staple in our house and homemade pasta is easy, simple and delicious to make. We will make egg noodles, Spinach Fettuccini and Semolina Linguini.

Thursday,  February 19
6 - 9 p.m.

Heavy Hors D'Oeuvres

Appetizers for a few or a crowd - Crab Cakes, Potato Skins, Buffalo Shrimp, and Bacon Wrapped Chicken.

Monday, February 23
6 - 9 p.m.


When it’s cold outside it’s nice to warm up with spicy Cajun food. We’ll make gluten-free crawfish beignets, mock turtle soup, New Orleans-style BBQ shrimp (which is neither grilled nor has BBQ sauce but that’s the name) and dirty rice with Corn Marque Choux on the side. We’ll learn more about New Orleans coffee and I’ll have a steaming pot ready to taste.

Tuesday, February 24
6 - 9 p.m.

Curry in a Hurry

Mouthwatering exotic dishes of India.

Wednesday, February 25
6 - 9 p.m.


Make your own dairy products and simple cheese. We will make sour cream, buttermilk, Ricotta, Mozzarella, and cottage cheese.

Thursday,  February 26
6 - 9 p.m.



Homemade Pasta

Prepare fresh pasta as well as delicious red and white sauces.

Monday, March 2
6 - 9 p.m.

French Provincial

Not the furniture, but the cuisine.

Tuesday, March 3
6:30 – 9:30 p.m.

Angel Food Cake

We will explore angel food cake from scratch. From chocolate to classic white .. we will fill them and frost them. Be sure to bring an angel food cake pan to class so you may take the cake home.

Wednesday, March 4
6 - 9 p.m.

Entree Pies

Pies aren’t only for dessert. Prepare main dish pies including Shepherd’s Pie, Chicken Pot Pie and a yummy Beef Pie with a puff pastry crust.

Thursday,  March 5
6 - 9 p.m.

Saint Patrick's Day Feast

From the traditional corned beef and cabbage to soda bread, plus other favorites including the Reuben Sandwich and desserts. Baileys Irish Cream Cake and Crème de Menthe cake.

Monday, March 9
6 - 9 p.m.

Gourmet Goodies & Equipment/Chicago

Shops that sell kitchen ware, spices, baked goods, olive oil....all that a gourmand could want! So wear your walking shoes, bring your cell phone and a cooler. Cost: $79

Tuesday, March 10
7 a.m. - 8:30 p.m.
Kimberly Center-Alternative Ed

Thai One On

Explore Thai cooking, exotic and tasty.

Tuesday, March 10
6 - 9 p.m.


What to stock, how to shake, stir and serve like a pro. Learn how to make a better drink for yourself and your friends and become a more discerning consumer when you are enjoying spirits and cocktails. You will be introduced to the essential tools of bartending, the proper techniques and preparation methods. Once you know these basics you will be prepared to tackle any drink recipe, experiment with your own original cocktails and plan a cocktail party. Cost: $89

4 Weeks Wednesday,
Begins March 11
6:00 - 8:30PM
The Outing Club

Brunch Favorites

Quiches, Crepes, Stratas ... fun recipes for your Sunday morning breakfast.

Wednesday, March 11
6 - 9 p.m.

The Quest of a Perfect Quesadilla

Where does the quest for the perfect quesadilla start? Well, it starts by making your own Queso Fresco Mexicano cheese and your own corn tortillas. We will make several different quesadillas after we conquer an easy basic cheese .... made from grocery store items.

Thursday,  March 12
6 - 9 p.m.

Cream Puffs

Ever wonder how to make those tender hollow little cream puff shells? Join us to find out! Learn the history and basic techniques of creating sweet and savory pastries from Pate Choux (pot-a-shoo) dough. You will make your own dough and create éclairs and cream puffs. We’ll also make pastry cream, whipped cream, and chocolate Ganache in class to fill your puffs.

Tuesday, March 17
6 - 9 p.m.

Empty Nester/Cook

Enjoy the foods you love on a smaller scale.

Wednesday, March 18
6 – 9 p.m.

Lasagna Dinner

We will make an awesome Italian salad, homemade lasagna, garlic bread and Cannolis.

Thursday,  March 19
6 - 9 p.m.


Truffles are the easiest chocolate candies to make and the most sensually satisfying to eat!

Monday, March 23
6 - 9 p.m.

Leftovers Upcycled

Pot pie out of leftover roasted chicken, Shepherd’s Pie from leftover mashed potatoes, and rice pudding from leftover rice.

Tuesday, March 24
6 - 9 p.m.


New recipes using eggs, from appetizers to main dishes to desserts.

Wednesday, March 25
6 - 9 p.m.

Progressive Dinner

A fun way to entertain and share hosting. Join the fun from appetizers, soup, salad, entrée to dessert.

Thursday,  March 26
6 - 9 p.m.

Parent/Child Easter Cookie

There’s no better version of an Easter Egg than one in cookie form. We’ll be baking up some Easter shapes and decorating them. We’ll also decorate bunny face cookies on sticks that will make for some silly photos. For this class, we will bring along Royal icing transfers, sprinkles, and edible glitter to make the cookies even more fun to decorate. It’s going to be a blast! Remember to bring a cookie sheet to transport your wet cookies.

Saturday, March 28
9 a.m. - 12 p.m.

Pies/Pie Crust

Pie Crust - How to make, keep and freeze. Then we’ll make a pie. Hmmm...

Monday, March 30
6 - 9 p.m.

Vietnamese Cooking

Ever wonder what Pho was?

Tuesday, March 31
6:30 – 9:30 p.m.




Fun to do in the Spring: Chicken & Spinach, Ham & Asparagus and Strawberry Dessert Crepes.

Wednesday, April 1
6 – 9 p.m.

Individual Meatloaf Dinner

We are going to make individual meatloaves, made your way! We will have several different ingredients for you to choose from to put in your personal meatloaf. Beer Dip for our appetizer, Parsley Buttered Potatoes, vegetable and Mom’s Apple crisp.

Thursday,  April 2
6 - 9 p.m.


Make cheesecakes from scratch; plain, chocolate, lemon and cherry. This hands-on training will give you experience in blending the ingredients and how to decorate, garnish and top cheesecakes that look fabulous.

Monday, April 6
6 - 9 p.m.

Texicali Rose

Basic Tex/Mex cooking.

Tuesday, April 7
6:30 – 9:30 p.m.

Canning 101

Have you ever wanted to learn how to can? We will go into the do’s and don’ts of canning so you can preserve nutritious, local food safely. We will discuss boiling water baths, pressure canning, jars, lids and all sorts of equipment. Bring your questions .... and who knows, you may take something special home with you!

Wednesday, April 8
6 - 9 p.m.

Spring Menu
Using the seasonal ingredients that are fresh and available now.

Thursday,  April 9
1 - 4 p.m.

Simply Chinese

Want to cook Chinese food, but don’t know where to get the right ingredients? Or the cooking method sounds too complicated? See how easy fixing your favorite Chinese dishes can be. After this class, cooking Chinese basic fried rice, Stir fried vegetables and KungPao chicken will be a breeze.

Thursday,  April 9
6:30 – 9:30 p.m.

Meatballs Galore

Meatballs are a very versatile menu item that can be prepared in many ways with a variety of sauces.

Monday, April 13
6 - 9 p.m.

Farmer's/Ethnic Markets Chicago

A whirl wind tour with lots of stops. 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: $79

Tuesday, April 14
7:00AM - 8:30PM
Kimberly Center-Alternative Ed

Gluten-Free Baking Secrets

Secrets to successful GF baking. Make an easy muffin mix for when you want muffins in a hurry and a flour blend for quick cooking of all kinds. I will walk you through tried and true techniques of GF baking and we will make cappuccino chocolate chip muffins, banana bread and savory crackers plus old fashioned Southern biscuits that will make your mouth water. Top it off with a decadent carrot cake and a cup of hot coffee and you’ll leave with everything you need to know for successful GF baking.

Tuesday, April 14
6 - 9 p.m.

Chickens in your Backyard

Ever want really fresh eggs? We will discuss raising chickens in your backyard. Learn about different breeds, where and how to buy chicks, different types of coops and egg safety. Wear your garden clothes as we will be handling chicks and mature hens. We will also be going over city ordinances about raising hens.

Wednesday, April 15
6 - 9 p.m.

Ole What's Paella?

You’ll find out & make it.

Wednesday, April 15
6 - 9 p.m.

Smoked Turkey Breast Dinner

Learn how to brine and then smoke a turkey breast. This is the juiciest turkey we have ever eaten. We will also prepare party potatoes, fresh green beans and apple dumplings for dessert.

Thursday,  April 16
6 - 9 p.m.

Thai Dinner

A Favorite Thai Dinner: Shrimp with a Peanut sauce and a cucumber salad.

Monday, April 20
6 - 9 p.m.

Mystically Moroccan

Learn how easy it is to make dishes from Morocco and the Middle East.

Tuesday, April 21
6:30 – 9:30 p.m.

Fruit Jams

All new fruit jam recipes to add to your Spring and Summer bounty.

Wednesday, April 22
6 - 9 p.m.

Knoyour Knife

Mince, dice, chop and Julienne. Fillet a fish and more. Bring your favorite knives to class.

Thursday,  April 23
1 - 4 p.m.

You can Tuscan

Cuisine of Tuscanny.

Thursday,  April 23
6:30 – 9:30 p.m.

Homemade Ravioli

Prepare ravioli with meat and vegetable fillings.

Monday, April 27
6 - 9 p.m.

Sushi Lovers/ Your Japanese Kitchen

Your Japanese Kitchen Sushi Lovers Let’s make Sushi! We will be making Sushi seasoning, Sushi rice and cooked rice with sugar and sesame. I’ll demonstrate sushi bowls and some rolls with fish and vegetables. You will experience a Japanese sushi tour. Please bring a bottle for sushi vinegar and containers for your leftovers.

Tuesday, April 28
6 - 9 p.m.


The French say we eat with our eyes. Learn to jazz up your food with eye catching details. Garnish with sugared fruit or edible flowers, make lemon and lime butterflies, candied citrus peel, carrot curls, zucchini flowers, chocolate shapes and caramel roses and see how each of them can add appeal to everyday or holiday meals.

Wednesday, April 29
6 - 9 p.m.

Beer Can Chicken in the Grill

Learn how to season the chicken and the beer, tortellini salad and awesome brownies! And a delicious corn dip appetizer.

Thursday,  April 30
6 - 9 p.m.