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- Fee: $0.00
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Instructor:
Capacity Remaining: 35
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Dates: 3/16/2026 - 4/6/2026
Times: 4:00 PM - 5:00 PM
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Sessions: 4
Days: M
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Building: KVCC Culinary Allied Health Building
Room: 107
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Discover practical, science-backed nutrition you can actually use. This engaging group class is designed for adults who want to build confidence around food, nutrition, and everyday healthy habits. Through interactive activities, guided discussion, and real-world examples, participants will explore how nutrition fits into daily life—no perfection required. You’ll gain tools to make informed food choices, stretch your food dollars, and support your overall well-being in ways that feel realistic and sustainable. Classes are highly participatory, encouraging questions, conversation, and shared learning in a supportive environment.
What you can expect:
● Easy ways to apply nutrition concepts to real-life meals and routines
● Personalized goal-setting to support lasting, healthy habits
● Practical strategies for managing food resources and budgeting
● Cooking demonstrations or hands-on cooking to build skills and confidence Whether you’re just getting started or looking to refresh your approach to healthy eating, this class offers approachable guidance, practical skills, and a welcoming space to learn together.
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Get ready to set the table for success in this professional chef level crash course, combining excellent nutrition with expert planning. This program aims to cut through all the noise in the nutritional health space to provide you with the knowledge to make informed choices when planning meals at home. Join our Medical Culinary team to explore the different components of taste and their relationship to the whys of nutritional needs, learn simple methods to plan intuitively balanced meals packed with nutritional goodness, follow along in building a personal fruit & grain salad from the comfort of your seat, and learn the culinary superpower that is batch cooking. Neither your mind or body will be left hungry!
- Fee: $25.00
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Instructor: William Barrett
Capacity Remaining: 26
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Dates: 3/17/2026 - 3/17/2026
Times: 5:30 PM - 7:00 PM
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Sessions: 1
Days: Tu
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Building: KVCC Culinary Allied Health Building
Room: 107
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- THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
Do you enjoy food and beer? Come down to the KVCC Culinary and Allied Health building for an immersive culinary experience where trained chefs and brewers will walk you through the beer and food pairing of the night from our "Taps on Tuesdays" menu.
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Fee: $15.00
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Instructor: Brian Lindberg
Capacity Remaining: 0
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Dates: 3/24/2026 - 3/24/2026
Times: 5:00 PM - 6:00 PM
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Sessions: 1
Days: Tu
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Building: KVCC Culinary Allied Health Building
Room: 418 Restaurant
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American Craft and Food Themed
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Food is the problem ... and food is also the solution! Poor health impacts our well-being and our economy. Lack of access to affordable healthy foods and the resulting poor dietary choices, contribute to the onset of preventable diseases and a reduced quality of life. For anyone interested in learning more about the health crisis faced by everyday Americans, this is the first step to addressing it, one person at a time.
- Fee: $15.00
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Instructor: William Barrett
Capacity Remaining: 27
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Dates: 3/26/2026 - 3/26/2026
Times: 5:30 PM - 7:00 PM
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Sessions: 1
Days: Th
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Building: KVCC Culinary Allied Health Building
Room: 107
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The tools of the culinary trade shouldn’t be a hurdle that holds you back from creating amazing and healthy meals at home. Knives and sharp culinary instruments can certainly be intimidating, but come join our culinary experts at KVCC and we’ll teach you all you need to know to keep yourself safe in the kitchen. We also have advanced techniques, a myriad of produce to cut into and tastings to entice even seasoned culinarians. This hands-on course is open to all skill levels and ages 12+.
- Fee: $20.00
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Instructor: William Barrett
Capacity Remaining: 2
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Dates: 4/15/2026 - 4/15/2026
Times: 5:30 PM - 7:00 PM
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Sessions: 1
Days: W
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Building: KVCC Culinary Allied Health Building
Room: 107
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- Fee: $0.00
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Instructor:
Capacity Remaining: 36
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Dates: 4/20/2026 - 5/4/2026
Times: 4:00 PM - 5:00 PM
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Sessions: 3
Days: M
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Building: KVCC Culinary Allied Health Building
Room: 107
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Discover practical, science-backed nutrition you can actually use. This engaging group class is designed for adults who want to build confidence around food, nutrition, and everyday healthy habits. Through interactive activities, guided discussion, and real-world examples, participants will explore how nutrition fits into daily life—no perfection required. You’ll gain tools to make informed food choices, stretch your food dollars, and support your overall well-being in ways that feel realistic and sustainable. Classes are highly participatory, encouraging questions, conversation, and shared learning in a supportive environment.
What you can expect:
● Easy ways to apply nutrition concepts to real-life meals and routines
● Personalized goal-setting to support lasting, healthy habits
● Practical strategies for managing food resources and budgeting
● Cooking demonstrations or hands-on cooking to build skills and confidence Whether you’re just getting started or looking to refresh your approach to healthy eating, this class offers approachable guidance, practical skills, and a welcoming space to learn together.
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Each month our Culinary team selects an item from a local farmer to feature for a session of exploration and fun. This month will be the fabled Ramp (AIlium tricoccum). This peppery wild edible is a favorite of foragers in the Northeast, eventually making its way into farmer's market stands throughout the region. Their unique growth habit keeps them elusive in Michigan's forests. Ramps sprout in the early spring for a brief ( 4-6 weeks) burst of growth, before dying back for the rest of the year. Join chef Russell Barrett to learn the various ways to prepare, cook and enjoy the bounty of Michigan's produce! Participants will be treated to tastings of this feature using the leaves for a wonderful foraged salad, pickled, in pesto, compound butter and dried for a seasoning that can be used all year.
- Fee: $0.00
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Instructor: William Barrett
Capacity Remaining: 17
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Dates: 4/28/2026 - 4/28/2026
Times: 5:30 PM - 7:00 PM
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Sessions: 1
Days: Tu
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Building: KVCC Culinary Allied Health Building
Room: 107
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Each month our Culinary team selects an item from a local farmer to feature for a session of exploration and fun. This month will be the mysterious and elusive mushroom. During the spring months, many forages flock to the woods in the hopes of finding morel mushrooms (morchella sp.) but come away empty handed. There are of course other welcome seasonal staples popping at the sometime. These include Oyster, Wine Cap, Dryad's Saddle (Pheasant Back), Shitake(non native), Wood Ear mushrooms and the occasional odd summer /fall species. Join chef Russell Barrett (Certified Wild Mushroom ExpertMC00872) to learn the various ways to prepare, cook and enjoy the bounty of Michigan's produce! Participants will be treated to tastings of this feature including a wild mushroom ragu and a simple ramen made with "umami powder" derived from various delicious species. *This class will involve discussions of traits and growing patterns of some common edible mushrooms, but does not prepare or condone those without training to identify or consume any wild edible without expert guidance.
- Fee: $15.00
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Instructor: William Barrett
Capacity Remaining: 19
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Dates: 5/14/2026 - 5/14/2026
Times: 5:30 PM - 7:00 PM
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Sessions: 1
Days: Th
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Building: KVCC Culinary Allied Health Building
Room: 107
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Community Programs