www.kirkwood.edu/newbo
Welcome
At more than 1,500 square feet of premier
teaching space, the Kirkwood Culinary
Kitchen at NewBo City Market is the
community’s learning center for hands-on
culinary and nutrition education.
Kirkwood Culinary Kitchen opened in late
October 2012 and offers year-round culinary
and nutritional classes for the general public.
Kirkwood has committed to a 10-year lease
as the anchor tenant in the NewBo City
Market facility.
The NewBo City Market is a year-round indoor/
outdoor public market providing a venue for
visitors to shop from food entrepreneurs,
farmers and artisan sellers.
Plans include expanding the Kirkwood youth
culinary camps, nutrition classes and culinary
offerings, and developing new programs such
as a young chef’s academy, culinary teambuilding training, and culinary certifications
through the new space.
CONTENTS | January-March 2015
> Cooking Series
1
> Culinary Classes
2
> Registration
9
Find
your inner
Julia.
KIRKWOOD CULINARY KITCHEN LOCATION
NewBo City Market
1100 3rd Street SE
Cedar Rapids, Iowa
The Kirkwood Culinary Kitchen at
NewBo City Market is located on the
corner of 12th Ave. SE and 3rd St. SE
in Cedar Rapids, at the site of the
former Quality Chef building.
For more information, and to register
for classes at the Kirkwood Culinary
Kitchen at NewBo City Market, visit
www.kirkwood.edu/newbo.
Like us on Facebook!
www.facebook.com/KirkwoodCE
Follow us on Twitter
www.twitter.com/KirkwoodCE
Cooking Series
Cooking Series
Leave your comfort zone behind and invest in advanced
gourmet cooking skills at a reduced price!
Discovering Pasta Series
Discovering Breads Series
The Discovering Pasta series is a three-part tour of
pasta and pasta making. The courses cover a range
from basic fresh Italian style pasta to more Asian
influenced pot stickers. Within each course, the focus
will be on technique and understanding the fundamentals of pasta. In addition to pasta dough, sauces,
fillings, and cooking styles will be covered along the
way. Take all three Discovering Pasta courses for a
discounted tuition by enrolling in the Discovering Pasta
series. Classes included: Classic Fresh Pasta, Ravioli,
Tortellini, and More, and Pierogies and Pot Stickers.
Materials fee $15 per class.
CLFB-5500 / 3 sessions / $99
Tue 6-8pm
Jan 20-Feb 3
Irwin
The Discovering Breads series is a three-part tour of
bread baking. The courses will arm a kitchen novice
with the skills and knowledge to begin baking bread at
home. Each course focuses on techniques essential
to both the professional and casual baker for baking
fun and delicious breads. In addition to working with
dough, there will also be take-and-bake breads and
seasonal treats to complement your creations. Take
all three Discovering Breads courses for a discounted
tuition by enrolling in the Discovering Breads series.
Classes included: Bread Baking Basics, Pretzels and
Twisted Rolls, and Cinnamon Rolls and Sweet Dough.
Materials fee $15 per class.
CLFB-1620 / 3 sessions / $99
Tue 6-8:30pm
Feb 24-Mar 17
Irwin
The Culinary Experience:
A Four Course Basic Series
Fear your kitchen no more! The Culinary Experience
series is for those who want more kitchen confidence.
By taking all four Culinary Experience classes, even
rookie home cooks will learn to prepare an elegant
four course meal guaranteed to impress and surprise
friends and family. This is a hands-on series focused
on learning by doing. Take all four Culinary Experience
courses for a discounted tuition by enrolling in
the Culinary Experience series. Classes included:
Appetizers and Knife Basics, Soups and Salads,
Entrées, and Desserts. Be sure to bring your appetite!
Materials fee $10-$15 per class.
CLFB-5050 / 4 sessions / $199
Thu 6-8:30pm
Jan 28-Feb 18
Dennis
Additional questions? Call 319-398-1022 or 800-332-8833.
Discovering International Foods Series
From tamales to sushi and antipasto to duck a l’orange,
the Discovering International Foods series will take
you on a tour of a few of the world’s major cuisines.
Discovering International Foods is a laid back, four
course series for those with some kitchen confidence.
If you are looking to discover new foods while learning
a few new tricks of the trade, join Chef Daniel for food,
fun, and a few new friends. Take all four Discovering
International Foods courses for a discounted tuition by
enrolling in the Discovering International Foods series.
Classes included: French Cuisine, Italian Cuisine,
Mexican Cuisine, and Japanese Cuisine. Be sure to
bring your appetite! Tuition includes all fees.
CLFB-1392 / 4 sessions / $239
Wed 6-8:30pm
Feb 25-Mar 18
Dennis
1
General Culinary
General Culinary Classes
Learn the techniques and recipes to master your kitchen!
Adult and Child Chinese Cooking:
Egg Rolls, Crabmeat Rangoon and Fried Rice
This Chinese cooking class will teach adult and child
duos to prepare authentic recipes. End this culinary
experience by enjoying your meal together! Materials
fee $15 per duo. Double Your Fun offerings are priced
for two participants. Only the adult has to sign up and
register for the class. The child will be required to register during class.
CLFB-1327 / 1 session / $39
>61943
Sat 2-4pm
Jan 3
Liao
Greek Cooking Tiropita: Greek Cheese Pie
This Greek cheese pie is made with layers of crispy
phyllo dough and a filling of feta and Kefalotiri
cheeses. Learn to make homemade phyllo and cheese
for this yummy pie! Materials fee $10.
CLFB-1360 / 1 session / $39
>62307
Mon 6-8:30pm
Jan 12
Rieck
Discovering Butchery: The Whole Chicken
Join Chef Valerie as she demonstrates typical and
delicious French dishes made with cheese, including baked camembert, cheese quiche and gougeres
(cheese puffs). Materials fee $15.
CLFB-1475 / 1 session / $39
>62299
Sun 12-2pm
Jan 4
Martin
Want to save money and put dinner on the table?
Learning basic, at-home butchering techniques will
improve your cooking, and save you money. Join Chef
Andrew for an introduction to basic chicken butchery
and cooking. This class will cover basic knife skills,
pan searing, and roasting. Recipes for chicken stock,
sanitation techniques, and safety tips will also be
covered. Materials fee $20.
CLFB-4600 / 1 session / $39
>61948
Tue 6-8pm
Jan 13
Irwin
The Pizza Workshop: Handmade, Homemade
Classic Cocktails
Handmade, homemade pizza is a fun dish perfect for
sharing with family and friends. Limitless toppings
and endless variety makes this dish creative and fun
to master. Learn to construct the perfect pizza beginning with the dough and sauce, and ending with classic pizza toppings. Come have fun with great food,
and leave with the skills to make the best handmade,
homemade pizzas at home! Materials fee $10.
CLFB-7150 / 1 session / $49
>61933
Tue 6-8:30pm
Jan 6
Irwin
Ready to impress your friends Mad Men style? Come
discover the art of creating classic cocktails. You’ll
discuss traditional recipes, glass selection, a little
historical perspective and a few modern variations on
classics. Must be 21 or older to attend. Materials fee
$20.
CLFB-3075 / 1 session / $39
>61937
Thu 6-8pm
Jan 15
Kosek
Cheese in French Cuisine
French Breakfast: Stuffed Croissants
Homemade Gorditas
Learn how to make your own gorditas. In Mexican
cuisine a gordita is a small cake made with corn
flour and stuffed with cheese, meat, or other fillings.
We will prepare these from scratch to try in class, but
will also prepare enough to take some home! Please
bring a container for leftovers. Materials fee $30.
CLFB-1335 / 1 session / $49
>62305
Thu 6-8:30pm
Jan 8
Hernandez
2
This is a hands-on French breakfast class introducing you to stuffed croissants. We’ll experiment with
ham and cheese, and spinach and cheese creations.
You will also walk away knowing how to make real
French croissants! Materials fee $15.
CLFB-1475 / 1 session / $39
>61952
Sat 12-2pm
Jan 17
Martin
Register at www.kirkwood.edu/newbo
GENERAL CULINARY
Julia Child’s Favorites: Poulet Basquaise
(Basque Chicken) and Chicken Dijon
Join Chef Valerie as she demonstrates a typical dish from French Basque country. Poulet
Basquaise is a stew made with tomatoes and bell
peppers. Chicken Dijon is made with traditional French
white wine and mustard. Julia really knows the best
French food! Materials fee $15.
CLFB-1475 / 1 session / $39
>62295
Sun 11:30am-1:30pm
Jan 18
Martin
Embracing Winter Produce
Winter produce is often easy to overlook, but if
prepared correctly, it can become delectable. In
this class we will prepare a three-course meal including caramelized onion and rosemary mushroom pizza,
lemony kale salad and winter fruit parfaits. Materials
fee $10.
CLFB-1760 / 1 session / $29
>65075
Sat 12:30-2pm
Jan 24
Heringhausen
Create Your Own Frozen Meals
Breakfast to Go
Learn hands-on how to make fast breakfast items
to go. We will be making breakfast cookies, bars,
and oatmeals. All these items will be fresh and healthy
breakfast items to eat on the run. Materials fee $25.
CLFB-7000 / 1 session / $34
>64904
Mon 6-8pm
Jan 19
Hernandez
There will be no more, “What’s for dinner?” after you
leave this hands-on cooking class. Come ready to
prepare a week’s worth of meals to take home and
freeze. All recipes will feed four to six people and can
be customized according to tastes. Bring your friends,
and enjoy an evening of cooking, laughter and fun.
Materials fee $50.
CLFB-8050 / 1 session / $49
>64680
Sun 4-6pm
Jan 25
Smith
Discovering Pasta: Classic Fresh Pasta
Want to make your own fresh pasta? Join Chef Andrew
for an introduction to classic Italian style fresh pasta.
This class will cover kneading dough, making sauces,
rolling pasta, and cutting different shapes. The class
finishes with fresh pasta to take home, and dough
to make more. For a discounted tuition, take all
three Discovering Pasta courses by enrolling in the
Discovering Pasta series. Materials fee $15.
CLFB-5520 / 1 session / $39
>64826
Tue 6-8pm
Jan 20
Irwin
Sweet and Savory Crepes
Learn how to make crepe batter and how to stuff
them. You will learn recipes for gourmet sweet
crepe suzettes (orange cream and flambe) and stuffed
savory crepes with mushrooms, spinach, ham, and
cheese. Materials fee $15.
CLFB-1475 / 1 session / $39
>64885
Sun 11:30am-1:30pm
Jan 25
Martin
Discovering Pasta: Ravioli, Tortellini and More
Uncooking 101 - Nut Milks
Introduction to raw, living food and how to uncook
foods that you and your family will love or at least
be curious about. Learn the benefits of raw, living food,
the 20+ categories of food that makeup raw, living
food, and how to make nut milks and cream.
CLFB-6090 / 1 session / $29
>64926
Wed 6-8pm
Jan 21
Grati2ude Group
Bring home new skills and a delicious dinner. Join
Chef Andrew for an introduction to stuffed and filled
pastas. This class will cover making dough, two types
of fillings, and shaping pastas. The class finishes with
fresh pasta and fillings to take home. For a discounted
tuition, take all three Discovering Pasta courses by
enrolling in the Discovering Pasta series. Materials fee
$15.
CLFB-5520 / 1 session / $39
>64827
Tue 6-8pm
Jan 27
Irwin
Plant Based Whole Foods Cuisine 1:
Vegetables
Using vegetables as a focal point allows us to eat
seasonally, therefore locally, which maintains the
healthiest way to eat. The range of phytonutrients is
wide and varied over the year, while fiber and micronutrient content is maintained. Explore the general guidelines and take home recipes suited for a vegan cuisine.
Materials fee $10.
CLFB-6006 / 1 session / $35
>65120
Thu 6-8pm
Jan 22
Burt
Additional questions? Call 319-398-1022 or 800-332-8833.
3
GENERAL CULINARY
The Culinary Experience:
Appetizers and Knife Basics
Authentic Chinese Cooking:
Kung Pao Chicken and Chicken with Broccoli
Fear your kitchen no more! The Appetizers and Knife
Basics class is for those who want more kitchen
confidence in preparing delicious appetizers and
understanding the difference between kitchen knives.
Appetizers and Knife Basics will teach the basics of
knife cuts as you prepare three classic appetizers. If
you want to discover new foods and techniques while
learning to efficiently and safely use your knife, join
Chef Daniel for food, fun and a few new friends. For
a discounted tuition, take all four Culinary Experience
courses by enrolling in the Culinary Experience series.
Bring your appetite! Materials fee $10.
CLFB-5055 / 1 session / $59
>65297
Wed 6-8:30pm
Jan 28
Dennis
Learn authentic Chinese cooking that is fun and easy.
Why go out for Chinese when you can make it in your
own kitchen? Several quick and easy recipes will be
shared and all using inexpensive ingredients. No cooking experience is needed to take part in this fun, interactive class. Tuition includes all fees.
CLFB-1325 / 1 session / $39
>64944
Mon 6-8pm
Feb 2
Liao
Oven Baked Chicken Fajitas with Mexican Rice
This will be a healthy version of a traditional
chicken fajita. We will use all fresh ingredients to
make this amazing meal with authentic Mexican rice.
We will be eating in class so bring a container for leftovers. Materials fee $25.
CLFB-1335 / 1 session / $34
>64901
Thu 6-8pm
Jan 29
Hernandez
Healthy Dips
In this course, you will learn how to make four
different dips that each originated in different parts
of the world. You will learn how to prepare authentic
hummus, guacamole, avocado-tuna dip, and eggplant
dip. Materials fee $15.
CLFB-1475 / 1 session / $39
>65112
Sat 12:30-2:30pm
Jan 31
Martin
4
Discovering Pasta: Pierogies and Pot Stickers
Explore beyond the borders of everyday pasta. Join
Chef Andrew for an evening making pasta that feels
right at home in Cedar Rapids. This class will cover
making pierogi dough, classic and new fillings, and
different methods for cooking pot stickers. Be sure to
bring a take home container! For a discounted tuition,
take all three Discovering Pasta courses by enrolling in
the Discovering Pasta series. Materials fee $15.
CLFB-5520 / 1 session / $39
>64828
Tue 6-8pm
Feb 3
Irwin
The Culinary Experience: Soups and Salads
Fear your kitchen no more! The Soups and Salads
Basics class is for those who want more kitchen
confidence in understanding the basics about preparing delicious soups and salads. Explore the basics of
various greens, homemade dressings and thickening
sauces as you prepare three classic soups and salads.
Join Chef Daniel for food, fun and new friends as you
discover new foods and techniques. For a discounted
tuition, take all four Culinary Experience courses by
enrolling in the Culinary Experience series. Bring your
appetite! Materials fee $10.
CLFB-5060 / 1 session / $59
>65300
Wed 6-8:30pm
Feb 4
Dennis
Register at www.kirkwood.edu/newbo
GENERAL CULINARY
Plant Based Whole Foods Cuisine 2:
Beans and Grains
Beans and grains maintain a healthy protein balance
essential for life. Eating a wide variety of beans and
grains ensures that the body gets all of the essential
amino acids. Learn proven techniques and take home
recipes for cooking a wide variety of different beans
and grains. Materials fee $10.
CLFB-6002 / 1 session / $35
>65132
Thu 6-8pm
Feb 5
Burt
The Whole Chicken
Want to save money and put dinner on the table?
Learning basic, at-home butchering techniques will
improve your cooking, and save you money. Join Chef
Andrew for an introduction to basic chicken butchery
and cooking. This class will cover basic knife skills,
pan searing, and roasting. Recipes for chicken stock,
sanitation techniques, and safety tips will also be
covered. Materials fee $20.
CLFB-4600 / 1 session / $39
>64950
Tue 6-8pm
Feb 10
Irwin
Leafy Greens!
From collards to kale, from Spanish to Swiss chard,
join Chef Jen to learn which leafy greens are healthiest and how to prepare them correctly for the best
flavor. Materials fee $10.
CLFB-7920 / 1 session / $29
>64683
Sat 12:30-2pm
Feb 7
Heringhausen
Cooking with...Eggplant!
Eggplant often scares people, but by following a couple
of simple techniques and an understanding of how
eggplant cooks, it can be sweet, palatable and delicious. Discover how easy it is to prepare eggplant for
cooking, how to bread, bake and shallow fry eggplant,
and get suggestions for seasoning simple eggplant
dishes. Learn how to prepare several eggplant dishes
including a Middle Eastern favorite, baba ghanoush, an
Indian dish of pickled eggplant, vegan eggplant parmesan and eggplant steak with lemon dill sauce. Bring a
container to take home samples. Materials fee $10.
CLFB-1720 / 1 session / $39
>64740
Sun 6-8pm
Feb 8
Smith
The Culinary Experience: Entrees
Fear your kitchen no more! The Entree Basics class is
for those who want more kitchen confidence in understanding the basics of preparing savory entrees. From
grilling to braising, duck to lamb and sauces to chutneys, Entree Basics will teach you how to prepare three
classic entrees. If you want to discover new foods and
cooking techniques, join Chef Daniel for food, fun and
a few new friends. Take all four Culinary Experience
courses for a discounted tuition by enrolling in the
Culinary Experience series. Be sure to bring your appetite! Materials fee $15.
CLFB-5065 / 1 session / $59
>65302
Wed 6-8:30pm
Feb 11
Dennis
Uncooking 101 - Nut Cheeses
Using raw, living food lifestyle basics, learn
about different methods of preparation blending,
processing, dehydrating, and sprouting. Learn how to
make nut cheeses like cream cheese, parmesan, and
pineapple nut cream.
CLFB-6090 / 1 session / $29
>64928
Thu 6-8pm
Feb 12
Grati2ude Group
Greek Lamb Valentine Dinner
Do something different this year for Valentine’s
Day! Prepare a special dinner with lamb for your
valentine or special guest. Enjoy an evening with Crete
native and cooking expert Eleonora who grew up eating
and cooking lamb. You will be surprised at how delicious lamb can be. To accompany the lamb, you will
learn how to make a traditional Greek salad and a delicious Greek dessert. Bring your appetite. Materials fee
$15.
CLFB-1360 / 1 session / $35
>64744
Mon 6-8:30pm
Feb 9
Rieck
Provencal Cuisine
Learn to make Provencal stuffed vegetables with
slowly oven-cooked seasoned minced meat and
pesto soup, a rich vegetable soup made of beans,
carrots, potatoes, zucchini, tomatoes with olive oil,
garlic, and basil. Materials fee $15.
CLFB-1475 / 1 session / $39
>64897
Sun 11:30am-1:30pm
Feb 15
Martin
Iowa Pork Tenderloin
What says “Iowa” more than a fried pork tenderloin
sandwich? Join Chef Andrew and learn how to use one
of Iowa’s best cuts of meat. This class will cover cleaning the tenderloin, making breaded tenderloin, and
making a stuffed roast. This class finishes with a roast
to take home. Materials fee $20.
CLFB-4600 / 1 session / $39
>64951
Tue 6-8pm
Feb 17
Irwin
Additional questions? Call 319-398-1022 or 800-332-8833.
5
GENERAL CULINARY
The Culinary Experience: Desserts
Discovering Breads: Bread Baking Basics
Fear your kitchen no more! The Dessert Basics class
is for those who want more kitchen confidence in
topping off the perfect meal with the perfect dessert.
From cakes to custards and fruit sauces to chocolate,
Dessert Basics will teach you how to prepare three
classic desserts. If you want to discover new foods and
cooking techniques, join Chef Daniel for food, fun and
a few new friends. Take all four Culinary Experience
courses for a discounted tuition by enrolling in the
Culinary Experience series. Be sure to bring your appetite! Materials fee $10.
CLFB-5070 / 1 session / $59
>65303
Wed 6-8:30pm
Feb 18
Dennis
Fresh baked bread is delicious and easy to make. Join
Chef Andrew for a great beginning in making bread
from scratch. Learn simple methods and use easy to
find products to make delicious breads. Perfect for
beginners who like hands-on cooking experiences. For
a discounted tuition, take all three Discovering Breads
courses by enrolling in the Discovering Breads series.
Materials fee $10.
CLFB-1622 / 1 session / $39
>64696
Tue 6-8:30pm
Feb 24
Irwin
Plant Based Whole Foods Cuisine 3: Soy
Soy is important in a plant based diet due to its
complete protein profile. Soy contains all the essential amino acids necessary for life and has become an
important component of the plant based diet. Learn
which soy products are most important, including
those that are less desirable. Materials fee $10.
CLFB-6004 / 1 session / $35
>65133
Thu 6-8pm
Feb 19
Burt
Discovering International Foods: Italian Cuisine
A fun, hands-on class focusing on the creation of
a classic Italian meal from appetizer to dessert.
Discovering Italian Cuisine is a laid back class for
those with some kitchen confidence. If you are looking to discover new foods while learning a few new
tricks of the trade, join Chef Daniel for food, fun and a
few new friends. For a discounted tuition, take all four
Discovering International Foods courses by enrolling in
the Discovering International Foods series. Bring your
appetite! Tuition includes all fees.
CLFB-1394 / 1 session / $69
>65107
Wed 6-8:30pm
Feb 25
Dennis
A Taste of Sake
This class is an experience in pairing tasty bites
with a selection of sake from warm sake to plum
sake. Come taste the flavor of sake! Must be 21 or
older to attend. Materials fee $20.
CLFB-1333 / 1 session / $29
>64923
Sat 12-2pm
Feb 21
Smith
Beer Based Dishes
Learn how to use beer as the base for cooking
chicken and salmon. Leave class with the recipes
and the knowledge to recreate these unique dishes
anytime at home. Materials fee $15.
CLFB-3020 / 1 session / $39
>64976
Sun 11:30am-1:30pm
Feb 22
Martin
Authentic Chinese Cooking:
Sesame Chicken and Hot and Sour Soup
Learn authentic Chinese cooking that is fun and easy.
Why go out for Chinese when you can make it in your
own kitchen? Several quick and easy recipes will be
shared and all using inexpensive ingredients. No cooking experience is needed to take part in this fun, interactive class. Materials fee $10.
CLFB-1325 / 1 session / $29
>64945
Mon 6-8pm
Feb 23
Liao
6
Russian and Ukrainian Cooking:
Authentic Goulash
Join Russian and Ukrainian native Nina to learn how to
prepare authentic goulash. Goulash is a comfort dish
that is popular throughout Russia, Ukraine and many
parts of Europe. This protein-filled recipe is different
from most American goulash recipes and does not
incorporate pasta, but is served with soft white bread.
Priyatnogo appetita! Materials fee $15.
CLFB-1310 / 1 session / $35
>64739
Thu 6-9pm
Feb 26
Scroggins
Adult and Child Chinese Cooking:
Egg Rolls, Crabmeat Rangoon and Fried Rice
This Chinese cooking class will teach adult and child
duos to prepare authentic recipes. End this culinary
experience by enjoying your meal together! Materials
fee $15 per duo. Double Your Fun offerings are priced
for two participants. Only the adult has to sign up and
register for the class. The child will be required to register during class.
CLFB-1327 / 1 session / $49
>64948
Sat 2-4pm
Feb 28
Liao
Register at www.kirkwood.edu/newbo
General Culinary
Southern Comfort Food
Come in, sit down, and learn to prepare southern
comfort food. Warm your heart with simple southern inspired meals. Materials fee $25.
CLFB-4300 / 1 session / $39
>64736
Sun 4-6pm
Mar 1
Smith
Discovering Breads: Pretzels and Twisted Rolls
Want to expand your bread baking horizons? Join Chef
Andrew for a look deeper into making breads. This
class will cover making pretzels, braiding rolls, and
making star rolls. Be sure to bring take home containers. For a discounted tuition, take all three Discovering
Breads courses by enrolling in the Discovering Breads
series. Materials fee $15.
CLFB-1618 / 1 session / $39
>64714
Tue 6-8:30pm
Mar 3
Irwin
Discovering International Foods:
French Cuisine
A fun, hands-on class focusing on the creation of a
first class French meal from appetizer to dessert.
Discovering French Cuisine is a laid back class for
those with some kitchen confidence. If you are looking to discover new foods while learning few new tricks
of the trade, join Chef Daniel for food, fun and a few
new friends. For a discounted tuition, take all four
Discovering International Foods courses by enrolling in
the Discovering International Foods series. Bring your
appetite! Tuition includes all fees.
CLFB-1396 / 1 session / $69
>65109
Wed 6-8:30pm
Mar 4
Dennis
Plant Based Whole Foods Cuisine 4:
Soups and Sauces
Soups are important to include in your diet, as they
are highly digestible and provide nutrients easily available to the body. Soups are also a great way to use
up leftovers! Sauces add a final level of panache to
meals and can take a very simple preparation to the
next level, creating delicious meals for both daily
meals and dinner parties. Recipes will be provided and
techniques applicable beyond these recipes will be
discussed. Materials fee $10.
CLFB-6010 / 1 session / $35
>65136
Thu 6-8pm
Mar 5
Burt
Junior Chefs: Italian Favorites
From fresh pizza dough to homemade tomato
sauce, Italian cooking is fun and the dishes are
delicious! Come learn some new cooking techniques
and enjoy freshly-prepared Italian cuisine to share with
your family. For ages 7-15. Materials fee $10.
CLFB-9950 / 1 session / $29
>64953
Sat 12:30-2pm
Mar 7
Heringhausen
French Breakfast: Croissants
A hands-on French breakfast class introducing you
to the best tastes of French cuisine. Learn how to
make authentic croissants with a French native and
caterer from Iowa City. Ooh la la! A great way to start
any morning! Materials fee $15.
CLFB-1485 / 1 session / $39
>64751
Sun 11am-1pm
Mar 8
Martin
Greek Appetizers with Tzatziki Dip
Learn about a delicious way to enjoy three different
dips using eggplant, artichokes and mushrooms
with a Greek ethnic flair. Materials fee $10.
CLFB-1360 / 1 session / $35
>64746
Mon 6-8:30pm
Mar 9
Rieck
Additional questions? Call 319-398-1022 or 800-332-8833.
7
General Culinary
Uncooking 101 - Desserts
Homemade Gorditas
An introduction to the raw, living food lifestyle.
Learn how to make black forest chocolate cake.
CLFB-6090 / 1 session / $29
>64929
Tue 6-8pm
Mar 10
Grati2ude Group
Learn how to make your own gorditas. In Mexican
cuisine a gordita is a small cake made with corn flour
and stuffed with cheese, meat, or other fillings. We will
prepare these from scratch to try in class, but will also
prepare enough to take some home! Please bring a
container for leftovers. Materials fee $30.
CLFB-1335 / 1 session / $49
>64682
Mon 5:30-8pm
Mar 16
Hernandez
Discovering International Foods:
Mexican Cuisine
A fun, hands-on class focusing on the creation of an
authentic Mexican meal from appetizer to dessert.
Discovering Mexican Cuisine is a laid back class for
those with some kitchen confidence. If you are looking to discover new foods while learning a few new
tricks of the trade, join Chef Daniel for food, fun and a
few new friends. For a discounted tuition, take all four
Discovering International Foods courses by enrolling in
the Discovering International Foods series. Bring your
appetite! Tuition includes all fees.
CLFB-1398 / 1 session / $69
>65110
Wed 6-8:30pm
Mar 11
Dennis
Discovering Breads: Cinnamon Rolls and
Sweet Dough
Join Chef Andrew for a baking experience for everyone’s
sweet tooth. This class will cover making sweet breads,
cinnamon rolls, and cream cheese frosting. The class
finishes with a pan of take-and-bake cinnamon rolls.
For a discounted tuition, take all three Discovering
Breads courses by enrolling in the Discovering Breads
series. Materials fee $15.
CLFB-1618 / 1 session / $39
>64716
Tue 6-8:30pm
Mar 17
Irwin
Savory Waffles
Waffles aren’t just for breakfast anymore! Gain an
introduction to the savory side of waffles. Come
explore new flavors of waffles and creative dinner
ideas. Let’s bring fun into the kitchen while exciting
your taste buds. So come experience the savory side
of waffles! Materials fee $10.
CLFB-7025 / 1 session / $29
>64734
Thu 6-8pm
Mar 12
Smith
French Brunch
This demonstration course will focus on four
different classic French brunch entrees. Join
French native Valerie as she prepares eggs benedict,
croque-monsieur, chive and cream cheese omelets,
and pain perdu. Enjoy tasting samples as the meals
are completed. Materials fee $15.
CLFB-1475 / 1 session / $39
>65114
Sat 12:30-2:30pm
Mar 14
Martin
French Vegetarian Cuisine
Learn to make vegetarian lasagna with vegetables, cheese, and aromatic herbs and a salmon
broccoli quiche with crust from scratch. This is a
hands-on class with tasting samples. Materials fee
$15.
CLFB-1475 / 1 session / $39
>64887
Sun 11:30am-1:30pm
Mar 15
Martin
8
Discovering International Foods:
Japanese Cuisine
A fun, hands-on class focusing on the creation of a
traditional Japanese meal from appetizer to dessert.
Discovering Japanese Cuisine is a laid back class for
those with some kitchen confidence. If you are looking
to discover new foods while learning a few new tricks
of the trade, join Chef Daniel for food, fun and a few
new friends. For a discounted tuition, take all four
Discovering International Foods courses by enrolling in
the Discovering International Foods series. Bring your
appetite! Tuition includes all fees.
CLFB-1399 / 1 session / $69
>65111
Wed 6-8:30pm
Mar 18
Dennis
The Better Biscuit
Learn how to make outstanding biscuits with a
professional baker! Master the ins and outs of
biscuit making and leave with a great new baking skill!
Materials fee $10.
CLFB-1645 / 1 session / $34
>65093
Sat 1-3pm
Mar 21
Kosek
Cornbread Entrees
Cornbread has grown past just being a side item.
Learn to make buffalo chicken cornbread with blue
cheese salad, cilantro lime cornbread dumpling with
chorizo, and ancho shrimp on smoked gouda cornbread. Enjoy these new dinner ideas. Materials fee
$30.
CLFB-1655 / 1 session / $29
>64938
Sun 4-6pm
Mar 22
Smith
Register at www.kirkwood.edu/newbo
Registration
Four easy ways to register:
Online at www.kirkwood.edu/ce
Call 319-398-1022 or 1-800-332-8833
between 8 a.m. and 4:30 p.m. any weekday.
Continuing Education
Kirkwood Community College
6301 Kirkwood Blvd. SW
Cedar Rapids, Iowa 52404
Fill out the enrollment form below and
mail with payment.
Fill out the enrollment form below and
fax to 319-398-7185.
Please register me for:
Class No.
Class Title
Tuition
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Registrations are due one week prior to the start of class. Classes are subject to cancellation if registration is
insufficient. Registration is not complete until payment is received. Seating is limited and may fill prior to the deadline.
Kirkwood Community College assumes no liability for accidents that occur while participating in Continuing Education classes and provides no
funds to cover medical costs. Participants are reminded that participation is entirely voluntary and are strongly urged to have their own health
insurance. It is understood that participation is voluntary and Kirkwood Community College is not responsible for injuries or accidents and all
liability against them is waived.
Kirkwood Community College declares and affirms to its students, employees and to the public that it does not discriminate on the basis of
sex, race, color, creed, religion, national origin, age, physical or mental ability, sexual orientation, gender, gender identity, physical attributes,
veteran status, genetic information, socioeconomic status, and actual or potential parental, family or marital status in its educational programs,
activities, admission procedures or employment practices. The College affirms its commitment to comply with all applicable federal and state
laws, regulations and orders. If you have questions or complaints related to compliance with this policy, please contact Michael Roberts,
Executive Director of Human Resources at Kirkwood Community College, 313 Kirkwood Hall, 6301 Kirkwood Blvd., SW, Cedar Rapids, IA 52404,
or by phone to 319-398-5572, or email to michael.roberts@kirkwood.edu; or Vice President, Student Services, Jon Buse, 115 Iowa Hall, at
319-398-5584, or email to jon.buse@kirkwood.edu; or Vice President, Academic Affairs, Bill Lamb, 100 Iowa Hall, at 319-398-5509, or email to
bill.lamb@kirkwood.edu; or the Director of the Office for Civil Rights, U.S. Department of Education, Citigroup Center, 500 W. Madison, Suite
1475, Chicago, IL 60661, phone number 312-730-1560, fax 312-730-1576.
Continuing Education
Kirkwood Community College
6301 Kirkwood Blvd. SW
Cedar Rapids, Iowa 52404
Non-Profit Organization
U.S. Postage
Paid
Cedar Rapids, Iowa 52406
Permit No. 94