Culinary
Flooded Cookies
Join Pastry Instructor, Chef Amy, in the Bake Shop and learn how to create the stunning, flooded iced cookies you see all over Instagram and TikTok. Chef Amy breaks down the steps for a perfect base cookie and teaches you how to achieve the correct consistency for your icing, so you, too, can make Instagramable cookies to wow your friends and families. Several basic piping techniques are covered. Class fee includes all materials and supplies.
All students must wear closed-toe shoes, and we recommend that you bring an apron and a container to take your treats home.
| Cost: $69 Dates: 06-SEP-2024 Seats Available: 11 (12 total) Building: Heritage Hall Campus: Toledo-area Campus Subject: Culinary Schedule: Friday, Sep. 06 (6:00 P.M. - 9:00 P.M.) - Amy Morford |
Advanced Flooded Cookies
Now that you have the cookie bug, step up your skills to incorporate new skills and techniques, working with thicker icing consistencies and a few additional pieces of "equipment." Join Chef Amy in the Bake Shop, and create the most Instagramable cookies for your events this season! Class fee includes all materials and supplies.
All students must wear closed-toe shoes, and we recommend that you bring an apron and a container to take your treats home.
| Cost: $69 Dates: 01-NOV-2024 Seats Available: 12 (12 total) Building: Heritage Hall Campus: Toledo-area Campus Subject: Culinary Schedule: Friday, Nov. 01 (6:00 P.M. - 9:00 P.M.) - Amy Morford |
Intermediate Flooded Cookies
In this class students will build on the techniques learned in the basic cookie class. We will work with a thicker consistency icing and use fine working tools, expand on basic skills for more detailed techniques & learn how to create cookie and cupcake garnishes. Bring a container to take home 4-6 cookies, bring an apron, and please wear closed toe shoes, non-slip if possible. Class fee includes all materials and supplies.
| Cost: $69 Dates: 11-OCT-2024 Seats Available: 12 (13 total) Building: Heritage Hall Campus: Toledo-area Campus Subject: Culinary Schedule: Friday, Oct. 11 (6:00 P.M. - 9:00 P.M.) - Amy Morford |
Flooded Cookie Prequel
Now that you have the skills to create those Instagram ready flooded cookies, please join Chef Amy in the Bake Shop to improve and perfect your already amazing foundational cookie. Chef will demonstrate the technical skills of mixing your cookie dough as well as walk you thru color, texture, flavor options and best rolling practices. You will also get the chance to experiment with different icing colors using a variety of base colors. To finish we will look at online shopping for tools and accessories while we nibble the sample cookies. WE look forward to seeing you again!
| Cost: $39 Dates: 06-DEC-2024 Seats Available: 25 (25 total) Building: Heritage Hall Campus: Toledo-area Campus Subject: Culinary Schedule: Friday, Dec. 06 (6:00 P.M. - 9:00 P.M.) - Amy Morford |
Baking & Pastry FUNdamentals - Pastry Cream
| Cost: $45 Dates: 12-OCT-2024 Seats Available: 12 (12 total) Building: Heritage Hall Campus: Toledo-area Campus Subject: Culinary Schedule: Saturday, Oct. 12 (9:00 A.M. - 11:00 A.M.) - Amy Morford |
Baking & Pastry FUNdamentals - Pate a Choux
Learn the timeless versatility of the classic pate a choux (pat a shoe). Chef Amy will walk you thru the two stages of cooking, show you how to pipe accurate and consistent product, and we’ll talk about many varieties and flavor profiles possible for this product. All students will make a bake a batch of pate a choux and will take home a sampling of all the product (container provided). Lactose modifications can be made at reservation time. No gluten free or egg free options available for this class. Register early to ensure your seat in this class. Instructor: Chef Amy Morford
| Cost: $45 Dates: 07-SEP-2024 Seats Available: 9 (9 total) Building: Heritage Hall Campus: Toledo-area Campus Subject: Culinary Schedule: Saturday, Sep. 07 (9:00 A.M. - 11:00 A.M.) - Amy Morford |
Baking & Pastry FUNdamentals - Meringue
Airy, elegant, fat-free meringue, simple, versatile, easy and just TWO ingredients. Discuss with Chef Amy the differences and pros and cons of Swiss, French and Italian meringues. Learn the Italian Technique, practice a few piping methods and take your meringue home with you (container provided). This class has gluten free, lactose free, egg allergen option which can be accommodated at time of reservation. Register early to ensure your seat in this class. Instructor: Chef Amy Morford
| Cost: $54 Dates: 02-NOV-2024 Seats Available: 12 (12 total) Building: Heritage Hall Campus: Toledo-area Campus Subject: Culinary Schedule: Saturday, Nov. 02 (9:00 A.M. - 11:00 A.M.) - Amy Morford |