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.

October 2014

All Baking

Use seasonal produce and impress everyone with Apple Tarte Tatin, Pumpkin Flan, and Pear Crisp. Yummy!

Monday, October 13   
Course #143138

Power Woking

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

Tuesday, October 14   
Course #143538

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.

Wednesday, October 15  
Course #143663

Chicago Gourmet

Get ready for holiday cooking and stock up your pantry with gourmet goodies we gather in some of the finest shops in Chicago. Wear your walking shoes and bring a cell phone and cooler. Cost: $79

Thursday, October 16
7 a.m. - 8:30 p.m.  
Course #143142
Kimberly Center-Alternative

Ole What's Paella?

You’ll find out & make it.

Thursday, October 16   
Course #143651

100 Calorie Desserts

Are you looking to indulge your sweet tooth without feeling guilty? In this class we will prepare several low calorie yet tasty desserts including Lemon Angel cupcakes, Berry Pavlovas, and Chocolate Mousse with a secret ingredient. Please bring some containers for your leftovers.

Monday, October 20  
Course #143153

Cooking with Wine & Spirits

Enhance desserts and sauces with wine and spirits. Over 21 years of age please.

Tuesday, October 21
11 a.m.- 2 p.m.
Course #142688

Cookie Painting

We all know that sugar cookies decorated with royal icing are the next big thing. But, have you ever seen a painted cookie? Whether you enjoy painting or baking (or both!), you’ll love this class. 2 Mamas Baking will provide you with a dozen cookies that are already base-coated with royal icing and ready for some paint. Come and have some fun with us! Please bring a cookie sheet to transport wet cookies.

Tuesday, October 21   
Course #143186

Brunch Favorites

Quiches, crepes, stratas ... fun recipes for your Sunday morning breakfast.

Wednesday, October 22   
Course #143157

Thai One On

Explore Thai cooking, exotic and tasty.

Thursday, October 23   
Course #143553

Quick and Easy Chinese

Learn the technique for healthy stir-frying using a wok or a large skillet. We will practice dishes with meat, vegetables, and tofu. Included in this class will be beef and broccoli, General Tso’s chicken, and baked egg rolls. Please bring some containers for your leftovers.

Monday, October 27  
Course #143150

Gluten Free Chinese

If you are avoiding Chinese restaurants because you are avoiding gluten, then this is the class for you. Come make Orange Beef and Broccoli, Ginger-lime Beef Stir Fry with rice noodles, Five Spice Grilled Chicken thighs with blackberry glaze and yellow rice with spring peas. Who needs to eat out when you can enjoy all this in the comfort of your home?

Tuesday, October 28   
Course #143187

Fresh Pasta, Pestos & Sauces

Learn how to create traditional Italian pastas including ravioli, fettuccini, gnocchi, and classic pesto and tomato based sauces. Delizioso! Please bring some containers for your leftovers.

Wednesdays, October 29   
Course #143140
Pleasant Valley High School

Winter Soups

Corn chowder, French onion soup, Creamy wild rice and mushroom.

Wednesdays, October 29  
Course #143341

Crepe Expectations

This traditional French dish is versatile and really easy to make. The class will learn how to make crepes for all the courses of a meal not just dessert.

Thursday, October 30   
Course #143484


November 2014

Baby Gourmet

Come and prepare some healthful food for your baby. Recommended for babies, ages 9 months and up, who are beginning to handle different textures of food as well as table food. We will be preparing fruited breakfast Quinoa; Acini di Pepe with spinach, ricotta, and parmesan; and chicken with rice and vegetables, among other things. Please bring some baby food containers for freezing.

Monday, November 3
6 - 9 p.m.

Semi-Homemade Holidays

Are you busy working but still want to wow your family for the holidays? Learn everything you need to throw the ultimate get together quickly and easily. Come and make Fiesta Fondue, Prosciutto-tied asparagus, mushroom salad in cheese crisp bowls, garlicky sautéed green beans, brownie truffles, and Chunky Monkey cookies, and get recipes for Holiday Cornish hens with cranberry pecan dressing, Coffee-crusted beef tenderloin with coffee gravy, Christmas Wassail, white chocolate eggnog,and cranberry punch pizzazz and learn how to set the table properly for a formal dinner.

Tuesday, November 4
6 - 9 p.m.

Fruit Curds

Lemon curd, lime curd, and more. They always seem so difficult. We will make a series of different fruit curds to take home and top your favorite ice cream, cream puffs or pound cake.

Wednesday, November 5
6 - 9 p.m.

Middle Eastern Mezze + More

Homemade Hummus: Gone are the days of hosting a party and opening up a tub of that store-bought stuff! Learn how to make your own rich, creamy hummus from scratch - You’ll never go back to the tub! Shakshuka (Tunisian Eggs): And you thought you knew every way to make an egg. A Middle Eastern delicacy, Shakshuka is a classic breakfast dish made with a bold tomato sauce with eggs delicately cooked inside. Revamp your next brunch with this unique dish! Roasted Eggplant with T’hina: Eggplants are a staple in Middle Eastern kitchens. Prepare a simple, yet sophisticated side dish (or vegetarian entree) using a few simple ingredients. Israeli Chopped Salad: Cucumbers, tomatoes, and onions come together in a crisp, refreshing salad!!!

Thursday, November 6
6 - 9 p.m.

Gingerbread House

This is a two-part class for parents and children. During the first class, we will prepare the gingerbread dough and bake the houses. The second class will be devoted to decorating our creations.(Suggested age 6 and above)

2 Weeks Saturday
Begins November 8
10:30 a.m. - 12 p.m.

Heavy Hors D’Oeuvres

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

Tuesday, November 11
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 Artisian 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!!!

Wednesday, November 12
6 - 9 p.m.

Hungarian Classic Comfort Food

Chicken Paprikas /Potato Paprikas: A classic peasant dish, Potato Paprikas is a hearty dish made with very inexpensive ingredients (potatoes, onions, and paprika). It’s a crowd-pleaser and a nice variation from mashed potatoes. Nokedli with Hungarian Tomato Soup: You’ve never had tomato soup like this! Learn my family’s tangy and rich tomato soup recipe served with tiny dumplings called Nnokedl. Lángos: Hungarian Fried Bread… need I say more?

Thursday, November 13
6 - 9 p.m.

Thanksgiving Leftovers

Too many leftovers after your holiday dinner and your family hates leftovers? Make them into something new. We will make sliced turkey salad with cranberry vinaigrette and corn bread croutons, mixed greens with fingerlings and bacon, and potato leek bisque.

Tuesday, November 18
6 - 9 p.m.


Learn the secret to these tasty treats. We will be making Cannoli shells as well as sweet and creamy ricotta filling. Please bring some containers for your treats.

Wednesday, November 19
6 - 9 p.m.
Pleasant Valley High School

Grandma’s Fried Chicken Dinner

Do you ever want to make a meal from start to finish and not sure what to put together? We are going to prepare your grandma’s fried chicken, mashed potatoes and gravy, creamed corn and individual peach cobblers.

Wednesday, November 19
6 - 9 p.m.

The Church Supper

Explore the history of Pot-Luck meals and the meals of the thirties, forties and fifties. Explore and prepare typical recipes from local church cook books.

Thursday, November 20
1 - 4 p.m.

A Feast for the Eyes

Have you ever wondered how food looks so good in the magazines? Learn some secrets of food photography from a pro! In this class, participants will learn the secrets to cooking, plating, and photographing beautiful food. No professional photography equipment required! *students must provide their own camera (smart phone, point and shoot, or DSLR)

Thursday, November 20
6 - 9 p.m.

Let’s Go Nuts

Learn the secret to making popular holiday candies featuring nuts as the star ingredient! We’ll make delicious candies including buttery peanut brittle, toffee, and more. Please bring some containers for your treats.

Monday, November 24
6 - 9 p.m.

Turkey Cookie Platter

Need an awesome centerpiece for your holiday dessert table? Come spend an evening with the gals from 2 Mamas Baking and then revel in the compliments you’ll receive when you show up with this at Thanksgiving. Please bring a cookie sheet to take your wet cookies home.

Tuesday, November 25
6 - 9 p.m.


December 2014

Cupcake Creations

This fun class will teach you some easy decorating techniques without the fussy equipment. For example, you can decorate a Daisy cupcake with marshmallows and gumdrops or create a baseball cupcake with red licorice candy. We will learn two basic cupcake and frosting recipes, and travel through different stations to create many beautiful cupcakes to enjoy. Please bring some containers for your leftovers.
Monday, December 1
6 - 9 p.m.

Tour of the South

If you ever wanted to tour the South’s favorite dishes, then this is the class for you. We will make South Carolina Shrimp Perloo, Southern Sweet Corn Fritters, Cajun Roasted Cauliflower Steaks with homemade Cajun seasoning. I’ll bring the sweet tea to wash it down with so just bring your appetite.

Tuesday, December 2
6 - 9 p.m.

Homemade Pasta

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

Wednesday, December 3
6 - 9 p.m.

Russian Flavors

Cold Borsch: Traditional cold beetroot soup. It’s cooler than Gazpacho. Pelmeni: It’s like Russian ravioli, super tasty! Russian Baked Apples: It’s warm, comforting and delicious with a big scoop of ice cream.

Thursday, December 4
6 - 9 p.m.

Holiday Gifts

Make some homemade gifts that are sure to delight. Lip balm, truffles, hot cocoa mix and caramels are on the agenda for this evening. Please bring some containers or a grocery bag to take home your treats!

Monday, December 8
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.

Wednesday, December 10
6 - 9 p.m.


The versatile egg. Learn to make Challah (a European egg bread) to use to make decadent French toast. Master the skill of poaching eggs and make a rich Eggs Benedict, Quiche and round out your egg mastery with an easy Pavlova (meringue dessert from Australia).

Thursday, December 11
6 - 9 p.m.

Parent/Child Holiday Cookie

This is what holiday memories are made of! Come bake and decorate sugar cookies with the ladies from 2 Mamas Baking. Walk away with an entire batch of sugar cookies to share with friends and family over the holidays. It’s sure to be fun! We ask that children be 7 years of age or older. Also, please bring a cookie sheet (or 2) along to transport wet cookies.

Saturday, December 13
9 a.m. - 12 p.m.


These are the perfect indulgence for that sweet tooth of yours. They also make the perfect gift. This class will teach students how to prepare three types of truffles: French cocoa- dusted ruffles, traditional chocolate covered truffles, and cake ball truffles. Please bring some containers for your goodies.

Monday, December 15
6 - 9 p.m.

German Holiday

Learn how to celebrate the holidays in Germany with roasted goose filled with apples, chestnuts, onions and spices, Weihnachtsrotkraut (Christmas red cabbage) and Marzipan Weinachtsplatzchen (Marzipan Christmas cookies) and other recipes. Find out the one thing you should never eat on New Year’s if you want good luck in the following year.

Tuesday, December 16
6 - 9 p.m.


January 2015

Fly Away!

Chicken wing lovers, unite. We will prepare baked wings that are both crispy and savory. Sauces will include a tangy Asian style and traditional buffalo, among others. Please bring some containers for your leftovers.

Monday, January 12
6 - 9 p.m.

Gluten-Free Breads

It’s getting cold out there, what better way is there to stay in and get warm than by baking breads? Avoiding gluten you say? No problem, these are all gluten-free. We will make a wonderful sandwich bread, a yummy zucchini and a slightly spicy pumpkin. All free of gluten but big on flavor.

Tuesday, January 13
6 - 9 p.m.

Pies/Pie Crust

Pie Crust - How to make, keep and freeze. Let’s make a pie! Hmmm….

Wednesday, January 14
6 - 9 p.m.

Stretch Your Food Budget

In a time when food prices continue to rise, we will look at ways to cut your expenses. We will prepare money-saving meals ... talk about different ideas to make a meal go further, and we’ll help evaluate your food budget. Bring your latest grocery receipt to help us find methods to save you money, and don’t forget a container to take home leftovers!

Wednesday, January 15
6 - 9 p.m.


You’ve heard of Quinoa and how good it is for you, but how do you cook it? We will make baked Quinoa with spiced apples and carrots, spicy Mexican Quinoa, plus you’ll take home more quinoa recipes and ideas.

Tuesday, January 20
6 - 9 p.m.

HomeMade Noodles

There is something so comforting about homemade noodles-from the blending process that feels old worldly to their substantial taste and bite. Then we’ll incorporate them into main dishes, side dishes and soups. Truly a comfort food.

Wednesday, January 21
6 - 9 p.m.

Biscuits in the Oven

Biscuits are a quick and easy way to dress up any meal. We will be covering basic rolled biscuits and drop biscuits, including sweet and savory options.

Wednesday, January 21
6 - 9 p.m.
Pleasant Valley High School

Awesome Quick Breads

Walk away from the tube/box. Prepare a variety of breads; Biscuits, drop and rolled, Muffins and Popovers.

Thursday, January 22
6 - 9 p.m.

Baking 101

Work with your child to learn how to bake. We will go step-by-step to make simple, delicious desserts that your child can bake on their own. Terms, measuring skills and techniques will all be taught in the class. Have a fun morning with your child and take home a cake that they made with you. (Suggested age 10 and above)

Saturday, January 24
9 a.m. - 12 p.m.

Scones, Quick Breads & Spreads

Learn the basic techniques for preparing wedge scones and quick breads. We will also be preparing some easy freezer jams and spreads to go with our fabulous baked goods. Please bring some containers for your leftovers.
Monday, January 26
6 - 9 p.m.

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.