Cooking/Culinary

All culinary classes are now taught at NMC's Great Lakes Culinary Institute (715 E Front St.)

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More about culinary classes »

Call (231) 995-1700 to registerAmazing Asparagus— 2019-05-09 through  2019-05-09$79— Face to FaceView Details

Thurs., 6-9 p.m., Great Lakes Campus, Rm. 251. Michigan is the second largest producer of asparagus. In this culinary journey, explore some of the many ways to enjoy this local vegetable. Learn how to make a rich and creamy dairy-free asparagus soup, bacon/asparagus twists, garlic shrimp and asparagus with roasted lemon butter, asparagus/goat cheese/bacon tart and more. Bring take-home containers for anything you do not sample in class.

  • Seats available: 0. Call to be placed on waiting list.
  • Location: Great Lakes  —  Maps
  • Course ID = 328980007
Course ClosedCake Decorating with Buttercream — 2019-06-11 through  2019-06-12$79— Face to FaceView Details

Tues. and Wed., June 11 and 12, 6-8:30 p.m., Great Lakes Campus, Kitchen Rm. 251. This class takes the cake when it comes to unleashing your inner pastry chef! Buttercream decorations give your cake an elegant finish for any occasion! In the first session you will learn about layering, cutting and coating a filling cake with a smooth finish, as well as borders and simple designs. The second class focuses on flowers, leaves, writing and different textures. Demonstrations are followed by guided practice and ultimately finishing your own celebration cake for any occasion! All materials are provided, but it is helpful to have a cake turntable; bring one if you have one. No previous skills required.

  • Seats available: 0. Call to be placed on waiting list.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335261
Cooking with Fresh Herbs— 2019-06-20 through  2019-06-20$79— Face to FaceView Details

Thurs., June 20, 6-9 p.m., Great Lakes Campus, Rm. 251. Thyme, sage, tarragon, cilantro, chervil and mint! These fresh herbs and others are appreciated for their complex flavor and the refreshing boost they give foods. End your culinary doldrums and watch your cooking spring to life with the addition of fresh herbs. Rejuvenate a basic chicken salad with a blend of herbs. Herby Provolone Scones, herb-infused butters, and a special herb-goat cheese sorbet transform ordinary meals into something extraordinary. Rosemary cookies show how a natural sweet taste is heightened when mixed with herbs. Also included: tips on growing and freezing herbs, when to cut and how to store fresh herbs, and when to use dry vs. fresh herbs. Bring containers to take home any creations you do not sample in class.

  • Seats available: Approximately 7. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335319
Crepes Francaises Authentiques— 2019-06-04 through  2019-06-04$79— Face to FaceView Details

Tues., June 4, 6-9 p.m., Great Lakes Campus, Rm. 251. There is nothing more French than a crêpe except, perhaps, Chef Vanessa Grasset at Crêpes and Co. In this class, Chef Vanessa shares the secret to mixing and making perfectly airy, paper-thin crêpes that elevate everything they enfold. They are quick to prepare and can be served any time of day. Try her French-style crêpe plate and learn to make crêpes with equipment you already have at home. Prepare sweet and savory fillings for a complete crêpe-making experience. Bring containers to take home any creations you do not sample in class.

  • Seats available: Approximately 5. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335287
Fathers Day Feast: Cooking with Dad or Grandpa (For adult and child age 5+)— 2019-06-15 through  2019-06-15$79— Face to FaceView Details

Sat., June 15, 9:30 a.m.-Noon, Great Lakes Campus, Rm. 251. Celebrate Father’s Day Weekend creating some mouthwatering treats with your dad or grandpa. In this fun, hands-on class you and your dad/grandpa will perfect some surprisingly simple techniques such as cutting, chopping, measuring, mixing and baking. Master and enjoy tasty dishes like Breakfast Nachos, Stromboli Rolls and Chocolate Chip Pizza. Bring containers to take home any creations you do not sample in class. Register the adult only; cost includes one adult and one child.

  • Seats available: Approximately 12. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335312
Just for the Halibut— 2019-07-09 through  2019-07-09$89— Face to FaceView Details

Tues., July 9, 6-9 p.m., Great Lakes Campus, Rm. 251. Halibut is the worlds premium white-fleshed fish and wildly popular with all kinds of chefs. Learn how to sauté, grill and poach this fine fish of the sea. Pick up techniques for keeping fish from sticking to the pan or grill and how to tell when it is done--every time. Take your culinary skills up a notch by exploring the modernist concept of sous vide or cooking under vacuum. Then, discover how to do it at home without buying expensive equipment. Explore how to appropriately pair halibut with different fruits, vegetables, herbs and spices. Learn various plating methods to impress your friends! Bring containers to take home any creations you do not sample in class.

  • Seats available: Approximately 10. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335328
Course ClosedMacarons - Macaroons - Meringue — 2019-06-27 through  2019-06-27$69— Face to FaceView Details

Thurs., June 27, 6-8:30 p.m., Great Lakes Campus, Kitchen Rm. 251. Do you love to bite into a creamy, crispy, chewy and beautifully delicate French treat? Impress your friends with these fancy cookies for your next party! Learn the slight differences in creating three unique egg-white based cookies, all popular in the world of sweets. After the demonstration of each method, you will have the opportunity to get creative by experimenting with colors and flavors. Each student will have the opportunity to bake and enjoy their own creations: authentic French macarons and coconut macaroons as well as a variety of meringue shapes and flavors. Bring containers to take home any creations you do not sample in class.

  • Seats available: 0. Call to be placed on waiting list.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335268
Call (231) 995-1700 to registerParty Foods with Flair— 2019-05-21 through  2019-05-21$69— Face to FaceView Details

Tues., May 21, 6-8:30 p.m., Great Lakes Campus, Rm. 251. Warmer weather is here, and it is time for fun gatherings for families and friends! Are you hosting any graduation parties or Memorial Day festivities? Delight your summer guests with colorful, delicious and healthful party food. Learn new knife skills as you create salads, main dishes and beverages that are easy to prepare, store and transport for all your summer events. All menu items are deliciously gluten and dairy-free. Bring containers to take home any creations you do not sample in class.

  • Seats available: Approximately 9. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335274
Rubs - Marinades and Sauces— 2019-06-10 through  2019-06-10$79— Face to FaceView Details

Mon., June 10, 6-9 p.m., Great Lakes Campus, Rm. 251. Break out the grill -- it is that time of the year when warm weather and longer days inspire us to cook outdoors. Intensify the taste of your grilled dishes this summer with a combination of herbs, spices, vinegars and oils. Whether you prefer the tenderizing quality of a marinade, or the zip of a rub, poultry, meat, fish and vegetables all benefit from time spent in these sauces and dry mixes. From a Greek Shish-ka-bob marinade to a zesty horseradish sauce and an Indonesian satay marinade, add excitement to your flame-kissed meals with these grill-friendly recipes. Bring containers to take home any creations you do not sample in class.<br><br>

  • Seats available: Approximately 10. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335296
Sensational and Delicious Summer Dishes— 2019-07-16 through  2019-07-16$79— Face to FaceView Details

Tues., July 16, 6-9 p.m., Great Lakes Campus, Rm. 251. Dishes that taste as good as they make you feel! Learn how to use fresh, local produce to make a variety of quick and easy dishes that are delicious and truly satisfying- and oh so good for you! You will learn to blend up soup in 5 minutes, make a satisfying salad, and turn vegetables into pasta that will not weigh you down. Top it all off with a surprisingly sweet dessert (that everyone will love) with no refined sugar or dairy. Try all of the creations during the class! Menu will include zucchini dill soup, Mediterranean kale salad, watermelon gazpacho, zucchini noodles marinara, and coconut cake with fresh berries and cream--come hungry! Bring containers to take home any creations you do not sample in class.

  • Seats available: Approximately 11. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335340
Summer Appetizers— 2019-07-11 through  2019-07-11$79— Face to FaceView Details

Thurs., July 11, 6-9 p.m., Great Lakes Campus, Rm. 251. Does the thought of making simple appetizers appeal to you? Learn how to use many in season fruits and veggies in simple mouthwatering appetizers. Get ready to make luscious tasting appetizers using pre-made Puff Pastry dough. You will also create a variety of tarts including an Asparagus and Leek Tart and Wild Mushroom and Goat Cheese Tart. Plus learn how to slow bake tomatoes with garlic and basil and discover the many ways to add them to a variety of dishes. After sampling these tasty morsels, leave with new recipes and techniques to create with your own ingredients. Bring containers to take home anything you do not sample in class.

  • Seats available: Approximately 11. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335335
The Future of Eating— 2019-07-30 through  2019-07-30$79— Face to FaceView Details

Tues., July 30, 6-9 p.m., Great Lakes Campus, Rm. 251. Sous vide? Foam? Spherification? What do these mean? Modernist Cuisine! Thanks to modernism, you will try things you have not tasted before and savor things you did not even know existed. Develop a basic understanding of the art and science of Modernist Cuisine in this demo and hands-on cooking class. Explore the newest techniques in laboratory-inspired cooking and learn how Modernist Cuisine is forever changing the way we look at food. Bring containers to take home any creations you do not sample in class.

  • Seats available: Approximately 13. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335351
Up North Pasties — 2019-05-30 through  2019-05-30$79— Face to FaceView Details

Thurs., May 30, 6-9 p.m., Great Lakes Campus, Rm. 251. You have eaten these hand-held pies traditionally found in the Upper Peninsula and now you can find out how to create your own! Discover how to make traditional English Cornish Pasties, a yeast-free pastry dough filled with a savory meat mixture. You will also make a sweet Michigan apple filling. Learn quick and easy short-cut methods to try at home and gain tips on freezing these pies. Enjoy the fruits of your labor in class and bring a container to take home one or two to share with family and friends.

  • Seats available: Approximately 14. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335281
Call (231) 995-1700 to registerAmazing Asparagus— 2019-05-09 through  2019-05-09$79— Face to FaceView Details

Thurs., 6-9 p.m., Great Lakes Campus, Rm. 251. Michigan is the second largest producer of asparagus. In this culinary journey, explore some of the many ways to enjoy this local vegetable. Learn how to make a rich and creamy dairy-free asparagus soup, bacon/asparagus twists, garlic shrimp and asparagus with roasted lemon butter, asparagus/goat cheese/bacon tart and more. Bring take-home containers for anything you do not sample in class.

  • Seats available: 0. Call to be placed on waiting list.
  • Location: Great Lakes  —  Maps
  • Course ID = 328980007
Call (231) 995-1700 to registerParty Foods with Flair— 2019-05-21 through  2019-05-21$69— Face to FaceView Details

Tues., May 21, 6-8:30 p.m., Great Lakes Campus, Rm. 251. Warmer weather is here, and it is time for fun gatherings for families and friends! Are you hosting any graduation parties or Memorial Day festivities? Delight your summer guests with colorful, delicious and healthful party food. Learn new knife skills as you create salads, main dishes and beverages that are easy to prepare, store and transport for all your summer events. All menu items are deliciously gluten and dairy-free. Bring containers to take home any creations you do not sample in class.

  • Seats available: Approximately 9. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335274
Up North Pasties — 2019-05-30 through  2019-05-30$79— Face to FaceView Details

Thurs., May 30, 6-9 p.m., Great Lakes Campus, Rm. 251. You have eaten these hand-held pies traditionally found in the Upper Peninsula and now you can find out how to create your own! Discover how to make traditional English Cornish Pasties, a yeast-free pastry dough filled with a savory meat mixture. You will also make a sweet Michigan apple filling. Learn quick and easy short-cut methods to try at home and gain tips on freezing these pies. Enjoy the fruits of your labor in class and bring a container to take home one or two to share with family and friends.

  • Seats available: Approximately 14. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335281
Crepes Francaises Authentiques— 2019-06-04 through  2019-06-04$79— Face to FaceView Details

Tues., June 4, 6-9 p.m., Great Lakes Campus, Rm. 251. There is nothing more French than a crêpe except, perhaps, Chef Vanessa Grasset at Crêpes and Co. In this class, Chef Vanessa shares the secret to mixing and making perfectly airy, paper-thin crêpes that elevate everything they enfold. They are quick to prepare and can be served any time of day. Try her French-style crêpe plate and learn to make crêpes with equipment you already have at home. Prepare sweet and savory fillings for a complete crêpe-making experience. Bring containers to take home any creations you do not sample in class.

  • Seats available: Approximately 5. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335287
Rubs - Marinades and Sauces— 2019-06-10 through  2019-06-10$79— Face to FaceView Details

Mon., June 10, 6-9 p.m., Great Lakes Campus, Rm. 251. Break out the grill -- it is that time of the year when warm weather and longer days inspire us to cook outdoors. Intensify the taste of your grilled dishes this summer with a combination of herbs, spices, vinegars and oils. Whether you prefer the tenderizing quality of a marinade, or the zip of a rub, poultry, meat, fish and vegetables all benefit from time spent in these sauces and dry mixes. From a Greek Shish-ka-bob marinade to a zesty horseradish sauce and an Indonesian satay marinade, add excitement to your flame-kissed meals with these grill-friendly recipes. Bring containers to take home any creations you do not sample in class.<br><br>

  • Seats available: Approximately 10. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335296
Course ClosedCake Decorating with Buttercream — 2019-06-11 through  2019-06-12$79— Face to FaceView Details

Tues. and Wed., June 11 and 12, 6-8:30 p.m., Great Lakes Campus, Kitchen Rm. 251. This class takes the cake when it comes to unleashing your inner pastry chef! Buttercream decorations give your cake an elegant finish for any occasion! In the first session you will learn about layering, cutting and coating a filling cake with a smooth finish, as well as borders and simple designs. The second class focuses on flowers, leaves, writing and different textures. Demonstrations are followed by guided practice and ultimately finishing your own celebration cake for any occasion! All materials are provided, but it is helpful to have a cake turntable; bring one if you have one. No previous skills required.

  • Seats available: 0. Call to be placed on waiting list.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335261
Fathers Day Feast: Cooking with Dad or Grandpa (For adult and child age 5+)— 2019-06-15 through  2019-06-15$79— Face to FaceView Details

Sat., June 15, 9:30 a.m.-Noon, Great Lakes Campus, Rm. 251. Celebrate Father’s Day Weekend creating some mouthwatering treats with your dad or grandpa. In this fun, hands-on class you and your dad/grandpa will perfect some surprisingly simple techniques such as cutting, chopping, measuring, mixing and baking. Master and enjoy tasty dishes like Breakfast Nachos, Stromboli Rolls and Chocolate Chip Pizza. Bring containers to take home any creations you do not sample in class. Register the adult only; cost includes one adult and one child.

  • Seats available: Approximately 12. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335312
Cooking with Fresh Herbs— 2019-06-20 through  2019-06-20$79— Face to FaceView Details

Thurs., June 20, 6-9 p.m., Great Lakes Campus, Rm. 251. Thyme, sage, tarragon, cilantro, chervil and mint! These fresh herbs and others are appreciated for their complex flavor and the refreshing boost they give foods. End your culinary doldrums and watch your cooking spring to life with the addition of fresh herbs. Rejuvenate a basic chicken salad with a blend of herbs. Herby Provolone Scones, herb-infused butters, and a special herb-goat cheese sorbet transform ordinary meals into something extraordinary. Rosemary cookies show how a natural sweet taste is heightened when mixed with herbs. Also included: tips on growing and freezing herbs, when to cut and how to store fresh herbs, and when to use dry vs. fresh herbs. Bring containers to take home any creations you do not sample in class.

  • Seats available: Approximately 7. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335319
Course ClosedMacarons - Macaroons - Meringue — 2019-06-27 through  2019-06-27$69— Face to FaceView Details

Thurs., June 27, 6-8:30 p.m., Great Lakes Campus, Kitchen Rm. 251. Do you love to bite into a creamy, crispy, chewy and beautifully delicate French treat? Impress your friends with these fancy cookies for your next party! Learn the slight differences in creating three unique egg-white based cookies, all popular in the world of sweets. After the demonstration of each method, you will have the opportunity to get creative by experimenting with colors and flavors. Each student will have the opportunity to bake and enjoy their own creations: authentic French macarons and coconut macaroons as well as a variety of meringue shapes and flavors. Bring containers to take home any creations you do not sample in class.

  • Seats available: 0. Call to be placed on waiting list.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335268
Just for the Halibut— 2019-07-09 through  2019-07-09$89— Face to FaceView Details

Tues., July 9, 6-9 p.m., Great Lakes Campus, Rm. 251. Halibut is the worlds premium white-fleshed fish and wildly popular with all kinds of chefs. Learn how to sauté, grill and poach this fine fish of the sea. Pick up techniques for keeping fish from sticking to the pan or grill and how to tell when it is done--every time. Take your culinary skills up a notch by exploring the modernist concept of sous vide or cooking under vacuum. Then, discover how to do it at home without buying expensive equipment. Explore how to appropriately pair halibut with different fruits, vegetables, herbs and spices. Learn various plating methods to impress your friends! Bring containers to take home any creations you do not sample in class.

  • Seats available: Approximately 10. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335328
Summer Appetizers— 2019-07-11 through  2019-07-11$79— Face to FaceView Details

Thurs., July 11, 6-9 p.m., Great Lakes Campus, Rm. 251. Does the thought of making simple appetizers appeal to you? Learn how to use many in season fruits and veggies in simple mouthwatering appetizers. Get ready to make luscious tasting appetizers using pre-made Puff Pastry dough. You will also create a variety of tarts including an Asparagus and Leek Tart and Wild Mushroom and Goat Cheese Tart. Plus learn how to slow bake tomatoes with garlic and basil and discover the many ways to add them to a variety of dishes. After sampling these tasty morsels, leave with new recipes and techniques to create with your own ingredients. Bring containers to take home anything you do not sample in class.

  • Seats available: Approximately 11. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335335
Sensational and Delicious Summer Dishes— 2019-07-16 through  2019-07-16$79— Face to FaceView Details

Tues., July 16, 6-9 p.m., Great Lakes Campus, Rm. 251. Dishes that taste as good as they make you feel! Learn how to use fresh, local produce to make a variety of quick and easy dishes that are delicious and truly satisfying- and oh so good for you! You will learn to blend up soup in 5 minutes, make a satisfying salad, and turn vegetables into pasta that will not weigh you down. Top it all off with a surprisingly sweet dessert (that everyone will love) with no refined sugar or dairy. Try all of the creations during the class! Menu will include zucchini dill soup, Mediterranean kale salad, watermelon gazpacho, zucchini noodles marinara, and coconut cake with fresh berries and cream--come hungry! Bring containers to take home any creations you do not sample in class.

  • Seats available: Approximately 11. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335340
The Future of Eating— 2019-07-30 through  2019-07-30$79— Face to FaceView Details

Tues., July 30, 6-9 p.m., Great Lakes Campus, Rm. 251. Sous vide? Foam? Spherification? What do these mean? Modernist Cuisine! Thanks to modernism, you will try things you have not tasted before and savor things you did not even know existed. Develop a basic understanding of the art and science of Modernist Cuisine in this demo and hands-on cooking class. Explore the newest techniques in laboratory-inspired cooking and learn how Modernist Cuisine is forever changing the way we look at food. Bring containers to take home any creations you do not sample in class.

  • Seats available: Approximately 13. This will be confirmed at checkout.
  • Location: Great Lakes  —  Maps
  • Course ID = 350335351
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