Course Catalog

Cooking

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ARTISAN PIZZA
Fee: $79.00
Item Number: 26FCCOKOR002
Dates: 12/10/2026 - 12/10/2026
Times: 6:00 PM - 8:30 PM
Days: Th
Sessions: 1
Building: Lemon and Sage Culinary Collective
Room:
Instructor: Erik Petersen
THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
Master the craft of making artisan pizza, while meeting new people & having an amazing meal. Learn what makes the perfect, Neapolitan-style crust, sauce and topping combos. We will go over cooking them to perfection, whether you are using a pizza oven or a traditional oven. We will also explore dessert pizzas & what you can do with leftover dough! You will learn all the tips you need to host your family and friends to pizza night & the hacks you need to troubleshoot any problems you may encounter. I can't wait to give you the tools you need to confidently make the best pizza you've ever had!

Learning Outcomes:
1. Learn the basic steps of making pizza dough
2. Practice shaping and assembling pizza
3. Gain confidence baking pizza at home
Ages: 18+

AUTHENTIC CHICKEN BIRYAN: DONE RIGHT!Lemon and Sage Culinary Collective
Fee: $79.00
Item Number: 26FCCOKOR010
Dates: 12/2/2026 - 12/2/2026
Times: 6:00 PM - 8:00 PM
Days: W
Sessions: 1
Building: Lemon and Sage Culinary Collective
Room:
Instructor: Maya Rengarajan

Seats Available: 14

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Elevate your cooking with authentic chicken biryani. Learn why this iconic dish demands careful technique—from marination to layering and timing. See how each step impacts flavor and texture, and practice methods that lead to consistently delicious results.

Learning Outcomes:
1. Prepare and layer ingredients for authentic chicken biryani
2. Cook rice and chicken with balanced spices and flavor
3. Assemble and serve a complete biryani dish with proper technique
Ages: 18+

BAKE AND SHARE: QUICK BREADS
Fee: $69.00
Item Number: 26FCCOKOR011
Dates: 12/7/2026 - 12/7/2026
Times: 6:00 PM - 8:00 PM
Days: M
Sessions: 1
Building: Lemon and Sage Culinary Collective
Room:
Instructor: Jodi Leynse
THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
Learn to bake moist, flavorful quick breads that make meaningful, homemade gifts. Practice foolproof methods, explore seasonal flavors, and discover easy ways to package and share your creations with neighbors and loved ones.

Learning Outcomes:
1. Mix and prepare quick bread batters using proper techniques
2. Understand the role of leavening agents and ingredients
3. Bake and evaluate texture, flavor, and doneness of finished breads
Ages: 18+

BANCHAN WORKSHOP: KOREAN SMALL PLATESLemon and Sage Culinary Collective
Fee: $79.00
Item Number: 26FCCOKOR012
Dates: 12/9/2026 - 12/9/2026
Times: 6:00 PM - 8:00 PM
Days: W
Sessions: 1
Building: Lemon and Sage Culinary Collective
Room:
Instructor: Susan Kim

Seats Available: 3

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Create a variety of classic Korean banchan, from seasoned vegetables to quick pickles and savory sides. Learn essential techniques for balancing flavor, texture, and presentation while building a spread you can recreate at home.

Learning Outcomes:
1. Prepare a variety of classic Korean banchan dishes
2. Understand seasoning techniques and ingredient balance
3. Plate and serve banchan as part of a traditional meal
Ages: 18+

BBQ BOOT CAMP
Fee: $159.00
Item Number: 26FCCOKLE001
Dates: 10/19/2026 - 11/9/2026
Times: 6:30 PM - 8:30 PM
Days: M
Sessions: 4
Building: Lehi Campus (opens in new tab)
Room: TG410/Kitchen
Instructor: Matt de la Mare

THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.

Turn up the heat with a hands-on class that will give you all the skills you need to confidently grill or smoke beef, chicken, or pork. Get tried and true recipes for meat and sides as well as tips on how to make it less daunting and more budget friendly.

Ages: 18+

CAKE POPSLehi Campus
Fee: $69.00
Item Number: 26FCCOKLE002
Dates: 10/21/2026 - 10/21/2026
Times: 7:00 PM - 9:00 PM
Days: W
Sessions: 1
Building: Lehi Campus (opens in new tab)
Room: TG410/Kitchen
Instructor: Melanie Mumme

Seats Available: 3

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Try out all the tips and tricks for creating and decorating fun, tasty cake pops. All supplies provided, including pre-made cake and you get to take home your scrumptious creations.

Learning Outcomes:
1. Learn techniques for shaping, dipping, and decorating cake pops to create visually appealing and delicious treats for parties, gifts, or personal enjoyment.
2. Gain hands-on experience with a fun baking craft that builds confidence in creating desserts without needing advanced baking skills or equipment.
3. Take home finished cake pops to share with friends and family, along with the knowledge to recreate this popular treat for future celebrations or special occasions.
Ages: 18+

CHOCOLATE TASTING - LEHI
Fee: $49.00
Item Number: 26FCCOKLE003
Dates: 10/22/2026 - 10/22/2026
Times: 6:30 PM - 8:00 PM
Days: Th
Sessions: 1
Building: Lehi Campus (opens in new tab)
Room: TG410/Kitchen
Instructor: Ashley Nelson
THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
Discover the whole chocolate process: starting with the cacao pod, to fermenting, drying, roasting, winnowing, conching, tempering, and shaping. Sample chocolate from award winning craft chocolatiers and some alternatives that don't break the bank but are still high quality. Sampling of sipping chocolate and hot cocoas included.
Learning Outcomes:
1. Experience a wide range of chocolates from all over the world
2. Get a good overview of the whole process of how chocolate is made
3. Learn how to discern between different types of chocolate and the nuances to look for when tasting them.
Ages: 18+

COOKING: PHO WITH FRIENDS
Fee: $69.00
Item Number: 26FCCOKLE005
Dates: 11/17/2026 - 11/17/2026
Times: 6:30 PM - 8:30 PM
Days: Tu
Sessions: 1
Building: Lehi Campus (opens in new tab)
Room: TG410/Kitchen
Instructor: Jodi Leynse
THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
Explore, master, and enjoy the layered tastes of a homemade bowl of pho. Pho is the national dish of Vietnam. It consists of slow-simmered broth, typically prepared with beef bones, served with rice noodles, protein and toppings.

Learning Outcomes:
1. Demonstrate the foundational technique of slow-simmering a rich, layered pho broth using traditional Vietnamese ingredients, spices, and aromatics
2. Assemble and balance a complete bowl of pho — broth, rice noodles, protein, and toppings — with an understanding of how each component contributes to the final flavor profile
3. Describe the cultural significance of pho as Vietnam's national dish and connect its ingredients and preparation methods to the broader traditions of Vietnamese cuisine
Ages: 18+

COOKING: THAI TOOLehi Campus
Fee: $149.00
Item Number: 26FCCOKLE011
Dates: 10/20/2026 - 11/10/2026
Times: 6:30 PM - 8:30 PM
Days: Tu
Sessions: 4
Building: Lehi Campus (opens in new tab)
Room: TG410/Kitchen
Instructor: Jodi Leynse

Seats Available: 3

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Continue your Thai cooking journey with spring rolls, beef waterfall salad, pad see ew, laab, and more! Learn the foundation of Thai flavors so you feel confident cooking Thai at home.
Learning Objective:
1. Prepare a selection of Thai dishes and cooking techniques
2. Identify and apply the foundational flavor principles of Thai cuisine, balancing sweet, salty, sour, and spicy elements with confidence
3. Demonstrate the kitchen skills and ingredient knowledge needed to recreate Thai dishes independently at home
Ages: 18+

CREAM PUFFS AND ECLAIRS
Fee: $79.00
Item Number: 26FCCOKOR003
Dates: 10/19/2026 - 10/19/2026
Times: 6:00 PM - 8:00 PM
Days: M
Sessions: 1
Building: Lemon and Sage Culinary Collective
Room:
Instructor: Jodi Leynse
THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
Master the art of making cream puffs and eclairs! Create light, airy choux pastry and fill them with rich, velvety creams. Learn the tips and techniques to perfect these classic French desserts, from piping and baking to glazing and filling.

Learning Outcomes:
1. Prepare choux pastry for cream puffs and éclairs
2. Pipe, bake, and fill pastries with smooth creams
3. Finish with simple toppings such as glazes or powdered sugar
Ages: 18+

DESSERT FROM AROUND THE WORLD
Fee: $149.00
Item Number: 26FCCOKLE006
Dates: 11/11/2026 - 12/2/2026
Times: 6:30 PM - 8:30 PM
Days: W
Sessions: 4
Building: Lehi Campus (opens in new tab)
Room: TG410/Kitchen
Instructor: Jodi Leynse
THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
Every culture on earth has a sweet tradition — and the stories behind those desserts are just as rich as the flavors themselves. Over four hands-on evenings, you'll explore a rotating selection of beloved desserts from corners of the globe, discovering new ingredients, techniques, and traditions along the way. Each session you'll cook, taste, and take home recipes to recreate the flavors yourself.

This course is designed to surprise and delight — the instructor will set the opening destinations, and from there student interest and curiosity help guide where the journey goes next. Expect the unexpected, and come ready to try something you have never tasted before.

No prior baking or cooking experience is required — just an open mind and an appetite for discovery.

Learning Objectives:
1. Prepare authentic dessert recipes from multiple global culinary traditions, applying region-specific ingredients, techniques, and flavor principles
2. Identify the cultural and historical context behind each dessert explored, connecting food traditions to the broader stories of the cultures they come from
3. Demonstrate growing confidence and adaptability in the kitchen by successfully working with unfamiliar ingredients, tools, and techniques from diverse culinary traditions
Ages: 18+

EASTERN EUROPEAN DUMPLINGS: PELMENI & PIROHYLemon and Sage Culinary Collective
Fee: $79.00
Item Number: 26FCCOKOR013
Dates: 10/22/2026 - 10/22/2026
Times: 6:00 PM - 8:00 PM
Days: Th
Sessions: 1
Building: Lemon and Sage Culinary Collective
Room:
Instructor: Lenka Dhoju

Seats Available: 11

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Master the craft of making delicious, hand-made dumplings with two authentic fillings - potato and cheese and sauerkraut. You’ll perfect both the dough and the savory fillings that make these dumplings family favorites. Enjoy a relaxed and friendly atmosphere as you share your culinary creations with fellow food enthusiasts. Don’t miss this opportunity to dive into the rich flavors and unique techniques of Eastern European cuisine!

Learning Outcomes:
1. Prepare dough and fillings for traditional Eastern European dumplings
2. Shape and cook dumplings using authentic techniques
3. Appreciate flavors and cultural traditions behind classic dumpling dishes
Ages: 18+

EMPANADAS ARTESANALES: A JOURNEY THROUGH LATIN AMERICA
Fee: $79.00
Item Number: 26FCCOKOR004
Dates: 11/18/2026 - 11/18/2026
Times: 6:00 PM - 8:00 PM
Days: W
Sessions: 1
Building: Lemon and Sage Culinary Collective
Room:
Instructor: Iriadna Lara
THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
Discover the vibrant flavors of Central and South America in this hands-on empanada class! You’ll explore both sweet and savory fillings—whether it's seasoned meats or delightful fruit combinations—all wrapped in perfectly flaky dough. Whether you're a beginner or an experienced cook, you'll leave with delicious creations and a new favorite dish to share—perfect for holiday gatherings and guaranteed to impress your friends and family.

Learning Outcomes:
1. Prepare dough and fillings for Latin American empanadas
2. Shape, seal, and cook empanadas using traditional techniques
3. Explore flavor combinations and regional variations
Ages: 18+

FRENCH MOTHER SAUCES: FOUNDATION OF FLAVOR
Fee: $79.00
Item Number: 26FCCOKOR014
Dates: 10/29/2026 - 10/29/2026
Times: 6:00 PM - 8:00 PM
Days: Th
Sessions: 1
Building: Lemon and Sage Culinary Collective
Room:
Instructor: Tessa Conley
THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
Elevate your cooking by mastering "The Five Mother Sauces. " Learn to prepare béchamel, velouté, espagnole, tomato, and hollandaise while focusing on technique, timing, and consistency. Understand how these sauces become the base for countless recipes.

Learning Outcomes:
1. Prepare the five classic French mother sauces
2. Recognize differences in texture, flavor, and use
3. Incorporate sauces into everyday cooking
Ages: 18+

FROM MEAT TO SNACK: JERKY MADE EASYWestern Hills Meats
Fee: $79.00
Item Number: 26FCCOKOR015
Dates: 10/31/2026 - 10/31/2026
Times: 10:00 AM - 12:00 PM
Days: Sa
Sessions: 1
Building: Western Hills Meats
Room:
Instructor: Keith Mitchell

Seats Available: 2

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Learn to make flavorful jerky from beef, pork, or any meat you choose. This hands-on class covers selection, slicing, marinating, seasoning, and drying techniques. Perfect for beginners, you’ll create delicious, preservative-free snacks and take home recipes to craft your own jerky anytime.

Learning Outcomes:
1. Prepare and season meat for jerky making
2. Understand drying methods and food safety basics
3. Store and preserve jerky for quality and shelf life
Ages: 18+

GALBI AT HOME: KOREAN BBQ SHORT RIBSLemon and Sage Culinary Collective
Fee: $89.00
Item Number: 26FCCOKOR016
Dates: 10/20/2026 - 10/20/2026
Times: 6:00 PM - 8:00 PM
Days: Tu
Sessions: 1
Building: Lemon and Sage Culinary Collective
Room:
Instructor: Susan Kim

Seats Available: 12

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Learn to prepare tender Korean galbi using marinated beef short ribs. Create a rich soy-garlic marinade and grill to perfection while balancing sweet and savory flavors. Gain hands-on skills for prepping, marinating, and cooking classic Korean BBQ at home.

Learning Outcomes:
1. Prepare and marinate Korean galbi (short ribs)
2. Grill or cook galbi using proper techniques
3. Balance flavors for a savory-sweet marinade and finish
Ages: 18+

HOLIDAY GINGERBREAD CHOCOLATE START BREADLemon and Sage Culinary Collective
Fee: $79.00
Item Number: 26FCCOKOR005
Dates: 11/12/2026 - 11/12/2026
Times: 6:00 PM - 8:00 PM
Days: Th
Sessions: 1
Building: Lemon and Sage Culinary Collective
Room:
Instructor: Lenka Dhoju

Seats Available: 1

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Let's travel to Europe! Create a festive pull-apart star bread flavored with warm gingerbread spices and filled with rich chocolate. In this hands-on class, you’ll learn dough preparation, shaping techniques, and baking tips to craft a beautiful holiday centerpiece perfect for sharing.

Learning Outcomes:
1. Prepare enriched dough flavored with gingerbread spices
2. Shape and assemble a decorative pull-apart star bread
3. Bake and present a festive bread suitable for holiday gatherings
Ages: 18+

HOMEMADE BACON
Fee: $79.00
Item Number: 26FCCOKOR006
Dates: 10/12/2026 - 10/12/2026
Times: 6:30 PM - 8:30 PM
Days: M
Sessions: 1
Building: The Utah Meat Collective
Room:
Instructor: Tom Wheatley
THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
Learn the addictive art of homemade bacon with a hands-on approach. Discover why homemade beats store-bought, apply the cure to your own pork belly, and take home freshly smoked bacon. Experience the joy of crafting bacon you'll never want to buy pre-made again! This course will be held at The Utah Meat Collective in Spanish Fork, UT.

Learning Outcomes:
1. Understand the basics of curing pork belly for bacon
2. Apply dry-curing techniques and seasoning methods
3. Complete the curing and smoking process at home
Ages: 18+

MEAL PREP: THREE NIGHT FIX
Fee: $149.00
Item Number: 26FCCOKLE009
Dates: 10/21/2026 - 10/28/2026
Times: 6:30 PM - 8:30 PM
Days: W
Sessions: 2
Building: Lehi Campus (opens in new tab)
Room: TG410/Kitchen
Instructor: Jodi Leynse
Registration for this course is now closed.
If you have any questions, please call 801-863-8012.
Weeknight dinners don't have to mean stress, last-minute decisions, and a refrigerator full of groceries you don't know what to do with. Learn a smarter, more efficient approach to shopping, prepping, and cooking — turning one weekly grocery haul into three varied, delicious dinners that practically cook themselves when 6 pm rolls around.

Each session features a brand new menu of three dishes. You'll work together with classmates to prep every ingredient the way a restaurant line cook would — efficiently, intentionally, and without wasted effort. Then you'll cook all three dishes together and taste the entire menu before heading home. You won't leave empty handed either — your prepped ingredients go home with you, ready to turn into dinner all week long.

This is a course for adults who want to spend less time stressed in the kitchen and more time actually enjoying what comes out of it.

Learning Outcomes:
1. Apply line-cook prepping techniques to efficiently prepare three varied, balanced dinners from a single weekly grocery haul
2. Demonstrate smart ingredient management strategies that reduce waste, save time, and make weeknight cooking faster and more enjoyable
3. Plan and execute a flexible weekly meal prep system that can be adapted to different menus, household sizes, and personal food preferences
Ages: 18+

MERRY MOCKTAILS: HOLIDAY CREATIONS
Fee: $79.00
Item Number: 26FCCOKOR017
Dates: 12/3/2026 - 12/3/2026
Times: 6:00 PM - 8:00 PM
Days: Th
Sessions: 1
Building: Orem Campus (opens in new tab)
Room: TBA
Instructor: Chrystal Beebe
THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
Create festive mocktails featuring bright cranberries, fresh rosemary, and sparkling finishes. You learn to mix balanced, beautifully presented drinks that bring something special to any holiday gathering. These recipes are perfect for hosting, celebrating, and adding a creative touch to your seasonal table.

Learning Outcomes:
1. Prepare festive mocktails using seasonal flavors and ingredients
2. Balance sweetness, acidity, and presentation for appealing drinks
3. Create drinks suitable for holiday gatherings and celebrations
Ages:18+

PIE MAKING - APPLE
Fee: $49.00
Item Number: 26FCCOKWA004
Dates: 11/5/2026 - 11/5/2026
Times: 6:00 PM - 8:00 PM
Days: Th
Sessions: 1
Building: Wasatch Campus (opens in new tab)
Room: Kitchen
Instructor: Beka Ralph
THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
Making your own pies from scratch is both rewarding and delicious. Learn great tips and tricks as you make your own apple pie, crust to filling, and then take it home to bake. Pie-pan and pastry blender provided for you to keep.

Supply List:
- Apron
- Mixing bowl
Ages:18+

SOURDOUGH BREAD BASICS - LEHI
Fee: $69.00
Item Number: 26FCCOKLE010
Dates: 10/13/2026 - 10/13/2026
Times: 6:00 PM - 9:00 PM
Days: Tu
Sessions: 1
Building: Lehi Campus (opens in new tab)
Room: TG410/Kitchen
Instructor: Jodi Leynse
THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
Explore the basics of sourdough. Learn what it is, where you begin, and how to maintain a sourdough start. Get your own sourdough starter and make your own dough while savoring crusty sourdough bread loaves, sourdough sandwich bread, and other sourdough creations.
Learning Objectives:
1. Identify the key stages of the sourdough process — from active starter through fermentation, shaping, and baking — by observing and handling dough at each phase
2. Demonstrate the foundational techniques of mixing, folding, and preparing sourdough dough, applying them to create a take-home dough ready for baking
3. Describe the role of a sourdough starter in the fermentation process and explain the basic care and feeding practices needed to maintain it at home
Ages: 18+

SOURDOUGH BREAD BASICS - OREM
Fee: $69.00
Item Number: 26FCCOKOR007
Dates: 10/5/2026 - 10/5/2026
Times: 6:00 PM - 8:00 PM
Days: M
Sessions: 1
Building: Lemon and Sage Culinary Collective
Room:
Instructor: Jodi Leynse
Registration for this course is now closed.
If you have any questions, please call 801-863-8012.
Explore the basics of sourdough. Learn what it is, where you begin, and how to maintain a sourdough start. Get your own sourdough starter and make your own dough while savoring crusty sourdough bread loaves, sourdough sandwich bread, and other sourdough creations.

Learning Outcomes:
1. Maintain and care for a sourdough starter
2. Understand fermentation and dough development
3. Shape and prepare dough for baking
Ages: 18+

SOUTHERN GUMBO: FROM ROUX TO FLAVORLemon and Sage Culinary Collective
Fee: $79.00
Item Number: 26FCCOKOR019
Dates: 10/26/2026 - 10/26/2026
Times: 6:00 PM - 8:00 PM
Days: M
Sessions: 1
Building: Lemon and Sage Culinary Collective
Room:
Instructor: Jodi Leynse

Seats Available: 11

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Create authentic gumbo by mastering the foundation—roux, aromatics, and seasoning. Learn why technique matters and how each step builds flavor. Leave with a deeper understanding of this classic dish and the skills to make it at home.

Learning Outcomes:
1. Prepare a traditional gumbo using classic techniques
2. Build flavor with roux, spices, and ingredients
3. Cook and serve a balanced, flavorful gumbo
Ages: 18+

STEAMED BUNSLemon and Sage Culinary Collective
Fee: $79.00
Item Number: 26FCCOKOR008
Dates: 11/7/2026 - 11/7/2026
Times: 10:00 AM - 12:00 PM
Days: Sa
Sessions: 1
Building: Lemon and Sage Culinary Collective
Room:
Instructor: Stephanie Yu

Seats Available: 1

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Learn to cook Chinese food with an easy starter, Steamed Buns. Wrap savory pork in a soft bread dough and seal it with a masterful twist!

Learning Outcomes:
1. Prepare and knead a traditional steamed bun dough to achieve a soft, fluffy texture.
2. Make a savory pork filling and properly assemble and seal steamed buns using a classic twisting technique.
3. Steam buns successfully and apply techniques for serving and storing homemade steamed buns.
Ages: 18+

SUSHI: INTRODUCTIONOishii Sushi
Fee: $89.00
Item Number: 26FCCOKOR009
Dates: 12/7/2026 - 12/7/2026
Times: 6:00 PM - 8:00 PM
Days: M
Sessions: 1
Building: Oishii Sushi
Room:
Instructor: Eric Liidaa

Seats Available: 7

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Impress your family or friends with sushi skills. Enjoy an evening of great sushi you learn to make yourself! All materials provided.
Learning Outcomes:
1. Identify basic sushi ingredients and tools used in sushi preparation.
2. Practice simple sushi rolling techniques with provided materials.
3. Create and enjoy finished sushi rolls made during class.
Ages: 18+

TACOS TO DIE FOR: TORTILLAS AND SALSA FROM SCRATCHLemon and Sage Culinary Collective
Fee: $79.00
Item Number: 26FCCOKOR020
Dates: 11/2/2026 - 11/2/2026
Times: 6:00 PM - 8:00 PM
Days: M
Sessions: 1
Building: Lemon and Sage Culinary Collective
Room:
Instructor: Iriadna Lara

Seats Available: 1

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Let's celebrate Día de los Muertos through food and tradition. Focus on the tow pillars of great tacos -- fresh corn tortillas and vibrant salsa. Learn hands-on techniques and why these elements are the hardest to master. Enjoy prepared fillings, a traditional drink, and a festive culture setting.

Learning Outcomes:
1. Make fresh tortillas using traditional methods
2. Prepare salsa of the day with balanced flavors
3. Assemble tacos using fresh, simple ingredients
Ages: 18+

TINY GINGERBREAD HOUSESWasatch Campus
Fee: $69.00
Item Number: 26FCCOKWA006
Dates: 11/16/2026 - 11/16/2026
Times: 6:00 PM - 8:00 PM
Days: M
Sessions: 1
Building: Wasatch Campus (opens in new tab)
Room: Kitchen
Instructor: Krista Lewis

Seats Available: 2

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Make six charming tiny gingerbread houses in class and take home your own set of cookie cutters to make more. These are perfect to decorate a holiday table or serve them perched on the rim of a mug of cocoa. You will learn how to mix and decorate with royal icing like a pro. All supplies included.

Ages: 18+

TINY MOMENTS: BENTO CAKE DECORATING
Fee: $59.00
Item Number: 26FCCOKLE013
Dates: 10/12/2026 - 10/12/2026
Times: 6:30 PM - 8:30 PM
Days: M
Sessions: 1
Building: Lehi Campus (opens in new tab)
Room: TG410/Kitchen
Instructor: Mariah Proctor

THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.

Create a small, personal-sized layered cake perfect for yourself or a special occasion. Learn essential techniques for stacking, frosting, and decorating these adorable mini cakes with smooth finishes and creative designs.

Learning Outcomes:

1. Bake, stack, and crumb coat a 2-layer bento cake with even layers and stable structure
2. Apply smooth buttercream finishes using proper frosting and smoothing techniques
3. Decorate bento cakes with piping, lettering, and personalized designs for any occasion

Ages: 18+

TRADITIONAL MEXICAN TAMALES: RAJAS CON QUESOLemon and Sage Culinary Collective
Fee: $79.00
Item Number: 26FCCOKOR022
Dates: 12/14/2026 - 12/14/2026
Times: 6:00 PM - 8:00 PM
Days: M
Sessions: 1
Building: Lemon and Sage Culinary Collective
Room:
Instructor: Iriadna Lara

Seats Available: 8

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Learn to make authentic tamales from scratch, with a focus on masa, filling, and wrapping techniques. Prepare rajas con queso - roasted, sliced poblano pepper strips (rajas) simmered with onions, garlic, and cheese. Understand what makes tamales tender and flavorful. Enjoy your creations with a traditional drink.

Learning Outcomes:
1. Prepare masa and rajas con queso filling
2. Assemble and wrap tamales using traditional techniques
3. Steam tamales to achieve proper texture and flavor
Ages: 18+

COOKING: PERSIAN
Fee: $149.00
Item Number: 26FCCOKLE004
Dates: 9/14/2026 - 10/5/2026
Times: 6:30 PM - 8:30 PM
Days: M
Sessions: 4
Building: Lehi Campus (opens in new tab)
Room: TG410/Kitchen
Instructor: Merriam Shelley
Seats Available: -1
REGISTRATION FOR THIS CLASS IS CLOSED. This class is already in session.
Persian cuisine is built on centuries of tradition — fragrant spices, slow-developed flavors, and techniques passed down through generations. Over four hands-on evenings, you'll step inside that tradition and cook your way through some of its most beloved dishes. This isn't a demonstration class; you'll be at the stove, working with real ingredients, real methods, and real Persian flavor.

Each session pairs a cultural overview with group cooking instruction, giving context to what's on the plate and why it matters. Dishes explored across the four nights include Tahchin (crispy saffron rice with chicken), Kuku Sabzi (herb frittata), Joojeh Kabob (grilled saffron chicken), Morgh Aloo (chicken with prunes and apricots), Salad Shirazi, and Persian Love Cake. You'll also get into the foundational skills that make Persian cooking distinctive — parboiling and steaming rice, achieving the perfect crispy tahdig, and cooking with signature spices like saffron, turmeric, and dried mint. Every session ends with a recipe packet to take home.

Learning Outcomes:
1. Prepare a selection of traditional Persian dishes using authentic ingredients, spices, and hands-on cooking techniques
2. Demonstrate foundational Persian rice methods, including parboiling, steaming, and producing a crispy tahdig
3. Describe the cultural significance of key Persian dishes and ingredients, connecting food traditions to their broader historical context
Ages: 18+

COOKING: TASTE OF INDIA
Fee: $149.00
Item Number: 26FCCOKLE015
Dates: 9/17/2026 - 10/8/2026
Times: 6:30 PM - 8:30 PM
Days: Th
Sessions: 4
Building: Lehi Campus (opens in new tab)
Room: TG410/Kitchen
Instructor: Sandhya Bhatia
Seats Available: -3
REGISTRATION FOR THIS CLASS IS CLOSED. This class is already in session.
Indian cuisine is a feast for every sense; bold colors, complex aromas, and layers of flavor built from spices and techniques passed down through generations. Cook your way through some of India's most beloved dishes, including Chicken Tikka Masala, Butter Chicken, Chapati, and Basmati Rice. Eat everything you make along the way. Get to know each spice up close — how it smells, how it tastes, and what it does for your body. Pick up some cultural literacy that will change how you think about and talk about Indian food. All materials provided.
Learning Outcomes:
- Prepare a selection of authentic Indian dishes using traditional ingredients, spices, and hands-on cooking techniques
- Identify key Indian spices by taste, aroma, and health properties, understanding how each contributes to the flavor and nutritional profile of the dishes they define
- Identify common cultural and linguistic misconceptions about Indian food and explain the correct cultural context behind key culinary terms and traditions
Ages: 18+

MEAL PREP: THREE NIGHT FIX
Fee: $149.00
Item Number: 26FCCOKLE008
Dates: 9/9/2026 - 11/4/2026
Times: 6:30 PM - 8:30 PM
Days: W
Sessions: 2
Building: Lehi Campus (opens in new tab)
Room: TG410/Kitchen
Instructor: Jodi Leynse
Seats Available: 9
REGISTRATION FOR THIS CLASS IS CLOSED. This class is already in session.
Weeknight dinners don't have to mean stress, last-minute decisions, and a refrigerator full of groceries you don't know what to do with. Learn a smarter, more efficient approach to shopping, prepping, and cooking — turning one weekly grocery haul into three varied, delicious dinners that practically cook themselves when 6 pm rolls around.

Each session features a brand new menu of three dishes. You'll work together with classmates to prep every ingredient the way a restaurant line cook would — efficiently, intentionally, and without wasted effort. Then you'll cook all three dishes together and taste the entire menu before heading home. You won't leave empty handed either — your prepped ingredients go home with you, ready to turn into dinner all week long.

This is a course for adults who want to spend less time stressed in the kitchen and more time actually enjoying what comes out of it.

Learning Outcomes:
1. Apply line-cook prepping techniques to efficiently prepare three varied, balanced dinners from a single weekly grocery haul
2. Demonstrate smart ingredient management strategies that reduce waste, save time, and make weeknight cooking faster and more enjoyable
3. Plan and execute a flexible weekly meal prep system that can be adapted to different menus, household sizes, and personal food preferences
Ages: 18+

THE SWEET KITCHEN
Fee: $149.00
Item Number: 26FCCOKLE012
Dates: 9/30/2026 - 10/28/2026
Times: 6:30 PM - 8:30 PM
Days: W
Sessions: 4
Building: Lehi Campus (opens in new tab)
Room: TG410/Kitchen
Instructor: Jodi Leynse
Seats Available: 1
REGISTRATION FOR THIS CLASS IS CLOSED. This class is already in session.
Forget the candy aisle — the real thing is made by hand, and it is far more rewarding than anything wrapped in cellophane. Over four hands-on evenings you'll explore the art and science of handcrafted candy making, working your way through a range of techniques and confections that go from surprisingly simple to genuinely spectacular. Each session you'll take home a sample of everything made in class — perfect for sharing, gifting, or keeping entirely to yourself.

You'll dive into chocolate work including tempering and truffle making, sugar cooking techniques for toffee and hard candy, and whipped confections like homemade marshmallows that are nothing like what comes out of a bag. Along the way you'll build a real understanding of the science behind each technique — why sugar behaves the way it does, what makes chocolate snap and shine, and how small adjustments change everything about the final result.

This course is designed for adults who love food, enjoy hands-on learning, and want to add something truly special to their kitchen repertoire — no prior candy making experience needed.

Learning Outcomes:
1. Demonstrate foundational candy making techniques including chocolate tempering, sugar cooking, and whipped confection preparation across a variety of handcrafted recipes
2. Explain the basic science behind key candy making processes — including sugar stages and chocolate crystallization — and apply that understanding to troubleshoot and refine results
3. Produce a selection of handcrafted confections from scratch that can be confidently recreated and adapted at home for everyday enjoyment or gift giving
Ages: 18+

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