Course Catalog

Cooking

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ARTISAN PIZZA
Fee: $79.00
Item Number: 26SCCOKOR002
Dates: 7/30/2026 - 7/30/2026
Times: 6:00 PM - 8:30 PM
Days: Th
Sessions: 1
Building: Indigo 355
Room:
Instructor: Britnee Fullmer
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. In this class we will cover; what makes the perfect, chewy sourdough 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 BRAZILIAN CHEESE BREAD: PÃO DE QUEIJO
Fee: $79.00
Item Number: 26SCCOKOR003
Dates: 8/1/2026 - 8/1/2026
Times: 10:00 AM - 12:00 PM
Days: Sa
Sessions: 1
Building: Lemon and Sage Market
Room:
Instructor: Luciene Vieira da Paixao
THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
Master the techniques and enjoy these warm, delicious bites at home or with friends as you learn to make authentic Brazilian Cheese Bread (Pão de Queijo) in this hands-on course! This naturally gluten-free, savory snack is made with tapioca flour and cheese, offering a perfect treat for any occasion.
Learning Outcomes:
1. Learn the basic ingredients used in pão de queijo
2. Practice preparing and baking cheese bread
3. Gain confidence recreating the recipe at home
Ages: 18+

BALANCED BITES: HEALTHY COOKING MADE EASY
Fee: $49.00
Item Number: 26SCCOKLE099
Dates: 7/14/2026 - 7/14/2026
Times: 6:30 PM - 8:30 PM
Days: Tu
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 how to cook meals that fuel your body and delight your taste buds. Learn to decode nutrition labels, balance your plate with whole foods, and prepare dishes from banana sushi to veggie-packed soups and chocolate custard. Walk away with practical skills and recipes that make healthy eating effortless and enjoyable.

Learning Outcomes:
1. Develop healthy cooking skills and smart food prep strategies.
2. Decode nutrition labels and food guidelines, understand macronutrients, portion sizes, and how to make informed choices that fit your lifestyle
3. Build balanced, satisfying meals that combine proteins, whole foods, and vegetables into dishes that fuel your body and taste incredible.
Ages: 18+

BBQ BOOT CAMP - OREM
Fee: $159.00
Item Number: 26SCCOKOR010
Dates: 7/27/2026 - 8/17/2026
Times: 6:30 PM - 8:30 PM
Days: M
Sessions: 4
Building: OREM CAMPUS H5 (opens in new tab)
Room:
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.
Learning Outcomes:
1. Learn basic BBQ tools and grilling techniques
2. Practice managing heat and timing
3. Gain confidence using a grill or smoker
Ages: 18+

CAKE POPS
Fee: $59.00
Item Number: 26SCCOKLE001
Dates: 7/1/2026 - 7/1/2026
Times: 7:00 PM - 9:00 PM
Days: W
Sessions: 1
Building: Lehi Campus (opens in new tab)
Room: TG410/Kitchen
Instructor: Melanie Mumme
Registration for this course is now closed.
If you have any questions, please call 801-863-8012.
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+

COOKING BEYOND BORDERSLehi Campus
Fee: $149.00
Item Number: 26SCCOKLE002
Dates: 7/8/2026 - 8/5/2026
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: 2

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Transform your kitchen into an adventure. Explore how flavors, techniques, and ingredients from different culinary traditions can be combined intentionally into bold new dishes. Create Orange Chicken Burritos, Jerk Chicken Carbonara or other boundary pushing combinations that work beautifully together.

Learning Outcomes:

1. Learn essential cooking techniques and how to apply them across multiple culinary traditions.
2. Identify which elements from diverse culinary traditions complement each other and why certain unexpected pairing succeed.
3. Learn to taste and adjust recipes to your own liking.

Ages: 18+
No class July 22nd

KOREAN BULGOGIOff campus Location
Fee: $79.00
Item Number: 26SCCOKOR005
Dates: 8/6/2026 - 8/6/2026
Times: 7:00 PM - 9:00 PM
Days: Th
Sessions: 1
Building: Lemon and Sage Market
Room:
Instructor: Susan Kim

Seats Available: 4

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Create a complete and satisfying Korean meal! Learn to make classic Korean Bulgogi with tender marinated beef, along with two delicious traditional side dishes that perfectly compliment the main dish.
Learning Outcomes:
1. Identify key ingredients and flavors used in traditional Korean bulgogi.
2. Prepare bulgogi and two complementary Korean side dishes using basic techniques.
3. Serve a complete Korean-style meal with confidence
Ages: 18+

PIE NIGHT
Fee: $59.00
Item Number: 26SCCOKLE005
Dates: 7/22/2026 - 7/22/2026
Times: 6:30 PM - 8:30 PM
Days: W
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.

Make your own pie from scratch, crust to filling! Learn how to make a flaky scrumptious crust, and how to bake for different fillings. Take your pie home just in time for a Pie-o-neer celebration!

Learning Outcomes:

1. Build pie crusts with confidence – prepare and shape crusts using proper techniques for even texture, stability, and delicious results
2.Create flavorful fillings – mix and prepare pie fillings with the right consistency, sweetness, and flavor balance
3.Assemble and bring home your own pie – complete a homemade pie from crust to filling, ready to share at your Pioneer Day celebration

Ages: 18+

QUICK BREADS
Fee: $59.00
Item Number: 26SCCOKLE006
Dates: 7/7/2026 - 7/7/2026
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.
Savor the season a little longer with breads that you can whip up without the rise time, and load with seasonal flavors!

Learning Outcomes:
1. Learn quickbread fundamentals – mix batters properly, avoid overmixing, and understand how leavening agents create tender, fluffy breads without yeast.
2. Incorporate seasonal ingredients creatively – select and prepare fresh, in-season flavors to customize your breads with optimal taste and texture.
3. Bake with confidence at home – master timing, pan preparation, and doneness tests so you can recreate and adapt quickbread recipes year-round.
Ages: 18+

SIP IN STYLE: MOCKTAILS WORKSHOP
Fee: $79.00
Item Number: 26SCCOKOR013
Dates: 8/6/2026 - 8/6/2026
Times: 6:00 PM - 8:00 PM
Days: Th
Sessions: 1
Building: National Guard Building (opens in new tab)
Room: NG102
Instructor: Chrystal Beebe
THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
Join an expert from The Vibe Mocktails to learn hands-on zero-proof mixology. Create fruit juice and Non Alcholic-based mocktails, craft your own alcohol replacements, and master the secret to balanced drinks. Fun, flavorful, and interactive—become the mocktail bartender your friends love!
Learning Outcomes:
1. Prepare simple zero-proof mocktails using fruit juices and non-alcoholic ingredients.
2. Practice balancing flavors to create well-rounded, enjoyable drinks.
3. Create basic alcohol-free substitutes to use in mocktail recipes.
Ages: 18+

SUSHI: INTRODUCTION
Fee: $79.00
Item Number: 26SCCOKOR007
Dates: 8/3/2026 - 8/3/2026
Times: 6:00 PM - 8:00 PM
Days: M
Sessions: 1
Building: Oishii Sushi
Room:
Instructor: Eric Liidaa
THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
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+

THE FOUR ELEMENTS OF FLAVOR: A GUIDED TASTING CLASSOrem West Campus
Fee: $109.00
Item Number: 26SCCOKOR015
Dates: 7/13/2026 - 8/3/2026
Times: 6:00 PM - 7:30 PM
Days: M
Sessions: 4
Building: National Guard Building (opens in new tab)
Room: NG102
Instructor: Jodi Leynse

Seats Available: 11

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Discover the art of balanced cooking in this sensory tasting course inspired by "Salt, Fat, Acid, Heat." Through guided flavor exploration, hands-on tastings, and dynamic ingredient pairings, you’ll learn how these four elements shape every dish. Build confidence, sharpen your palate, and create harmonious flavor combinations with intention and joy.

Learning Outcomes:
1. Identify how salt, fat, acid, and heat influence flavor and balance in food.
2. Practice tasting techniques to recognize and adjust basic flavor elements.
3. Apply simple flavor-balancing concepts when combining ingredients.
Ages: 18+

TRADITIONAL PAD THAI AND THAI DESSERT EXPERIENCE
Fee: $79.00
Item Number: 26SCCOKOR020
Dates: 6/25/2026 - 6/25/2026
Times: 6:00 PM - 8:00 PM
Days: Th
Sessions: 1
Building: Lemon and Sage Market
Room:
Instructor: June Williamson

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

Let’s celebrate Thailand’s Queen Suthida’s birthday by learning how to make authentic Pad Thai! You’re going to be hooked once you’ve tasted this classic Thai dish. This savory rice noodle dish is full of exotic flavors, such as tamarind, tofu, and red chilies (optional)! A sweet surprise will also top off your meal! Let’s have a happy cooking session!

Ages: 18+

WORLD SPICES 101: FLAVOR, AROMA, AND PAIRINGOrem West Campus
Fee: $109.00
Item Number: 26SCCOKOR016
Dates: 7/13/2026 - 8/3/2026
Times: 7:30 PM - 9:00 PM
Days: M
Sessions: 4
Building: National Guard Building (opens in new tab)
Room: NG102
Instructor: Jodi Leynse

Seats Available: 5

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Discover spices from around the world—where they come from, how they taste, and how to combine them with confidence. You’ll explore the essentials of building flavor and blending spices with purpose in a four-week, taste-forward workshop. No cooking required—just curiosity and a willingness to upgrade your seasoning game.
Learning Outcomes:
1. Identify common spices from different regions and describe their basic flavor profiles.
2. Practice tasting and combining spices to build balanced flavor blends.
3. Apply simple strategies for using spices confidently in everyday seasoning.
Ages: 18+

HOMEMADE CHEESES
Fee: $149.00
Item Number: 26SCCOKLE004
Dates: 6/9/2026 - 6/30/2026
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: 1
REGISTRATION FOR THIS CLASS IS CLOSED. This class is already in session.
Get cheesy with home-made goat and cow cheeses you will love! Learn what it takes to make milk into a wonderful variety of cheeses you can make right in your own home. All material provided. Bring an apron if you like.

Learning Outcomes:
1. Learn how acid and enzymes (rennet) transform milk proteins into curds, and how pH levels affect texture and flavor development throughout the cheesemaking process.
2. Recognize how precise temperature management influences curd formation, texture, and moisture content.
3. Gain the confidence and practical skills to replicate these cheeses in their own kitchens using accessible equipment.
Ages: 18+

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