The following cooking classes for Chicago and the suburbs were compiled for the Food Guide by Dianne Hugh and Andrew Rehm. Inclusion does not represent endorsement by The Tribune.
Adult education
College of Du Page, 425 22d St., Glen Ellyn, offers non-credit classes in beginning gourmet cooking, basic breads, cake decorating, traditional Christmas dinners, gingerbread houses, Chinese and Indian appetizers and garnishes. Fee: $20 to $75. Call 708-858-2800 ext. 2193 for location, fees and schedule.
Elgin Community College offers classes throughout the fall at the Fountain Square Campus, 51 S. Spring St., Elgin. Topics include low-cholesterol cooking, holiday cooking, oriental cooking and cake decorating. Classes begin in September. Fees: $15 to $40. Call 708-888-6903 or
708-888-6905.
Francis W. Parker Evening Classes, 330 W. Webster Ave., will offer classes in dim sum, southwestern cooking, seafood and Italian food. ”Secrets from Great Chefs” features demonstrations and tastings from such restaurants as Eurasia, Ann Sather, Itto Sushi and Spiaggia. Classes begin Oct. 10. Registration began Sept. 4. Class size limited. Fee: $20 to $30 plus lab fee; discounts for students and seniors. Call 549-5904 or 549-5905 for schedule.
Adult Evening School of Lake Forest High School, 1285 N. McKinley Rd., Lake Forest, offers ”Cooking with Style” to be taught by the Art of Food Cooking School instructors Paul Lindemuth and Ann Straus. The four sessions are ”Provencale French Dinner Party,” ”A Taste of Italy,” ”Homespun Pleasures” and ”Fresh Food Fast.” Classes begin Sept. 15. and will be held from 1 to 3 p.m. Fee: $45 per class; $172 for the four-class series. Call 708-234-3600, ext. 140.
Live and Learn Program of the Latin School, 59 W. North Ave., offers a variety of classes at various Chicago locations. Call 664-8760 for fee and schedule information.
McHenry County College, U.S. Hwy. 14 and Lucas Road, Crystal Lake. A variety of classes, including ethnic cooking, are offered. Classes begin mid- September. Call 815-455-3700 for schedule and fees.
Monnacep Program of Oakton Community College. Evening classes covering cooking with herbs, microwaves, pies and tarts, soups, sauces and stocks will be offered. Classes are held in schools in Maine and Niles Townships. Schedule available. Fee: $27 to $67. Call 708-982-9888.
Moraine Valley Community College, 10900 S. 88th Ave., Palos Hills. The college offers classes in pizza and calzones, catering, pies and pastry and homestyle Italian. Classes are held at various locations. Classes begin Sept. 10. Schedule available. Fees: $15 to $62. Call 708-974-5745.
New Trier Extension will offer classes taught by Kristin James on such topics as gourmet pizzas, breads and soups and food from New Orleans. The program is open to all, regardless of place of residence. Classes begin Sept. 17. Class size limited to 12. All classes are held at New Trier Central, 3013 Illinois Rd., Wilmette. Fees: $30 to $72. Call 708-256-7070.
Northwest Township High School District 214 Community Education, 2121 S. Goebbert Rd., Arlington Heights. Classes will include microwave cooking for 1 or 2, festive hors d`oeuvres, cooking the low cholesterol way and basic breads. Classes are held in the evenings beginning Sept. 17 at Rolling Meadows High School, John Henry High School and Prospect High School. Class size limited. Fees: $17 to $44. Call 708-364-8707.
Schaumburg Park District offers classes such as ”Entertaining with Ease,” ”Kid`s Snack Shop” and ”Breakfast Club.” Classes begin Sept. 26 at various locations. Fee: $10 to $47. Call 708-980-2115.
Triton College, 2000 5th Ave., River Grove, offers such classes as canning, French pastry, Cooking for 1 or 2 and a variety of ethnic classes. Classes begin Sept. 17. Fee: $19 to $60. Call 708-456-0300, ext. 500 for schedule.
Waubonsee Community College, Ill. Hwy. 47 at Harter Road, Sugar Grove. Classes will include ”Put Your Wok to Work,” ”Some Like it Hot!”
”Eggrolls,” and ”Holiday Cookies.” Classes begin Sept. 17 and last 3 hours. Classes are held at various locations. Fee: $10 to $60 plus lab fees. Call 708-466-4811, ext. 650 or 360 for schedule and location.
Ethnic classes
Asian/Oriental
Ranjana Bhargava, 6730 S. Euclid Ave., Chicago. Bhargava teaches vegetarian Indian cooking. She teaches authentic dishes with ideas for western adaptation. Classes are held four times a year beginning in October. Fee: $25. Call 363-3684.
Lakshmi Gidwani, 433 Sunset Dr., Wilmette, will hold Thai, Vietnamese, Filipino and Indian cooking classes in her home. Classes will be held the second Wednesday of the month from 10 a.m. to noon. Class size limited to 8. Gidwani also organizes outings for women`s groups to the Indian area of Chicago and offers special classes for groups of 6 to 8. Fee: $30 for two sessions. Call 708-251-4916.
Ruth Law, Box 323, Hinsdale, will teach classes on the foods of China, Vietnam, Malaysia, Thailand, Singapore, Indonesia and the Phillipines. She also leads cooking tours to Hong Kong, Bangkok, Malaysia and Indonesia. Call 708-986-1595 for schedule and fees.
Memories of China, 1050 N. State St., offers classes taught by Olivia Tee. Four-week classes feature three items such as mu shu pork, scallops with hot bean sauce and stir-fried noodles. Classes are 2 to 4 p.m. Saturdays beginning in October. Fee: $50 per series. Call 642-1800.
Oriental Food Market and Cooking School, 2801 W. Howard St. Pansy and Chu-Yen Luke, owners and instructors, will offer cooking classes featuring Mandarin, Hunan, Szechwan and Cantonese recipes. Classes are from 6:30 to 8:30 p.m. Wednesdays for six weeks beginning Sept. 12. One-session classes, held from noon to 2:30 p.m. Saturdays, include Thai cooking, low-sodium cooking and Japanese cooking. Fee: $20 for Saturday classes; $80 for six-week classes. Call 274-2826.
French
Le Titi de Paris, 1015 W. Dundee Rd., Arlington Heights. Chef/owner Pierre Pollin will offer a series of classes on fish, duck and chicken, dessert and chocolate. Classes run from 10 a.m. to noon beginning Sept. 19. Fee: $55, includes lunch afterwards. Class size is limited. Call 708-506-0222.
Italian
La Cucina Italiana, 130 E. Randolph Dr., Suite 1945, Chicago. Cooking teacher Maria Battaglia, together with Italian chefs Angelo Foiera, Antonio Creti and Gabriele Ferron, will conduct classes on fish, regional Italian, risotto and dessert. Classes will be held at The Culinary School of Kendall College in Evanston Mondays, beginning Feb. 4, from 3:30 to 6:30 p.m. Fee:
$100 per 3-hour session. Call 819-4121.
Papa Milano of Lincoln Park, 1970 N. Lincoln Ave., Chicago. Chef Sean Chance will conduct classes on different regions of Italy; future topic suggestions are welcome. Classes begin Sept. 10 at 7:30 p.m. Class size limited to 50. Fee: $20. Call 988-PAPA.
Spanish
The Spanish Studio, 722 W. Diversey Pkwy. Chef Asier will teach three classes on tapas, paella and other Spanish specialties from 7 to 8:30 p.m. Tuesdays. Food and wine included. Fee: $100. Call 348-2216.
Professional
Chicago Hospitality Institute at Chicago City-Wide Colleges, 226 W. Jackson Blvd., offers food service, sanitation, pantry worker, short-order cook, foodstyling, commercial baking classes and more throughout the year. A training program is offered for the city`s hotel/motel, food service and travel/tourism industries. Basic or advanced certificate or an associate degree in food service administration can be obtained in 16-week classes offered on weekdays, evenings and Saturdays. Classes are held in the Loop and at Olive-Harvey City Colleges. Fee: $26 each credit hour for Chicago residents and a registration fee of $20 each semester. Call 855-8235.
Chinese American Service League Inc., 310 W. 24th Pl. The league offers culinary training for cooking in a Chinese restaurant. Classes begin Nov. 19. Fees are based on a sliding scale based on income with a preference given to low-income students. Call 791-0418.
Clea`s Castle, Cooking School and Catering, Box 3116, Oak Park 60303. Clea Wilcox teaches mainly chefs and advanced culinary students in
participation classes on topics such as Chinese cuisine, baking, cake decorating, pulled and blown sugar, pasta and low-calorie gourmet foods. Classes begin Sept. 17 and are mainly single sessions from 9 a.m. to 3 p.m. Also offered are business, nutrition and sanitation classes complying with regulations of the State of Illinois and the City of Chicago. Fee: $25 to $135. Call 745-0033.
College of Du Page, 425 22d St., Glen Ellyn, offers a two-year associate degree in applied science and specialized one-year certificates. The areas of study include food service administration, culinary arts, pastry arts and hotel operations. Courses also include quantity food and pastry preparation and international cooking. Call 708-858-2800, ext. 2315 for fees and schedule. College of Lake County, 19351 W. Washington St., Grayslake, offers an associate of applied science degree and certificates in culinary arts and food service management. Day and evening classes are underway; the semester begins Sept. 10. The next foodservice sanitation course also begins Sept. 10. Fee:
$33.10 per credit hour for in-district residents; $130 per credit hour out-of- district. Call 708-223-6601, ext. 523.
Cooking and Hospitality Institute of Chicago Inc., 361 W. Chestnut St. Professional certificate programs are offered in cooking, baking and pastry and restaurant management. Classes are offered on a full-time and part-time basis, lasting from 6 months to 1 year. Fee: $3,000 to $4,800. Call 944-0882 for schedule.
Culinary Arts & Services Inc., 739 Roosevelt Rd., Building 8, Suite 308, Glen Ellyn. Many four-hour workshops and several seminars are offered to food professionals on topics ranging from microwave basics to foodstyling. Professional Development Units can be earned. Class sizes are limited. Fee:
$45 to $700. Call 708-469-3400.
Dawson Technical Institute, Chicago City-Wide Colleges, 3901 S. State St. Dawson offers a 48-week culinary arts training program and a sanitation course. Fee: $1,300 for culinary arts training; $72 for sanitation course. It also offers five-week courses in foodstyling, commercial baking, waiter training, pantry worker training, sanitation and short-order cook training beginning in October and November. Class size limited to 25. Fee: $50 to $150. Call 624-7300.
Elgin Community College, 1700 Spartan Dr., Elgin. Accredited programs are available in culinary arts leading to an associate in applied science degree, vocational specialist certificate and restaurant management certificates leading to an associate in applied science degree. Ice sculpting also is taught. Fall classes are underway. Spring classes begin in January. Fee: $31 per credit hour plus lab fee. Call 708-697-1000, ext. 435 or 708-888-7382.
Harper College, Algonquin and Roselle Roads, Palatine, offers a culinary arts and bread and pastry arts certificate program and a food service career management program. Classes include basic and advanced baking and cooking, menu planning, food service standards and sanitation. Classes are in progress. Call 708-397-3000, ext. 2250 for schedule and fee information.
Indiana Vocational Technical College, 5727 Sohl Ave., Hammond, Ind. Two-year associate degree program and single-session classes are held on a semester basis. Classes range from culinary theory and skills to advanced classical cuisine. Classes began Aug. 27. Spring semester begins Jan. 14. Class size limited to 15. Call 219-937-9422 for fee and schedule information. Joliet Junior College, 1216 Houbolt Ave., Joliet, offers a one-year certificate and two-year associate degree in culinary arts. Classes are in principles of quantity food preparation, advanced food and pastry, nutrition and menu planning and culinary arts management. Non-credit courses are available in gourmet cooking and cake decorating. Classes are underway; the next semester starts Jan. 14. Late registration available. Call 815-729-9020, ext. 255, for schedule and fee information.
Kendall College Culinary School, 2408 Orrington Ave., Evanston, offers a 21-month associate degree in culinary arts. Students have the option of continuing for 21 more months to earn a bachelor of arts degree in hospitality management. Classes begin quarterly in September, January, March and June. Class size limited to 40 students. Call 708-866-1304 for fees and schedule.
Lexington Institute of Hospitality Careers, 10840 S. Western Ave., offers women an associate of applied science degree program in food service and lodging. Students may concentrate in professional cooking, restaurant management, dietary management or hotel management. Cooking classes for high school students and seminars for homemakers also available. Classes began Sept. 4. Fee: $1700 per semester for full-time students; $125 per credit hour for part-time students. Call 779-3800 for more information.
Moraine Valley Community College, 10900 S. 88th Ave., Palos Hills. The college offers an associate in applied science degree in restaurant/hotel management, as well as certificate programs. Classes include personnel, menu planning, inventory control and catering. Classes are underway. Fee: $37 per credit hour for in-district students; $126 per credit hour for out-of-district students. Call 708-974-4300.
Roosevelt University, 400 S. Michigan Ave., offers a degree in hospitality management. This four-year program provides food and beverage and restaurant management classes. Fall semester began Aug. 30. Fee: $771 for each 3-semester-hour class. Call 341-4322.
St. Augustine College, 1333 W. Argyle St., is offering a bilingual vocational program at 1812 S. Ashland Ave. to train Hispanics with limited English proficiency in the field of restaurant cooking and continental and international cuisine. Students will participate in a 32-week training course beginning in October. Call 829-1617.
Triton College, 2000 5th Ave., River Grove, offers a certificate program in hospitality industry administration, dining room service and culinary training, and a two-year associate degree in hotel, motel, restaurant or fast- food management. Classes are underway. Next semester begins in January. For class schedules and fee information, call 708-456-2500, ext. 810.
Washburne Trade School, 3233 W. 31st St., offers a chef training program. The program has five phases: orientation and general cooking, soups, salads and hors d`oeuvres, pastry, entrees and specialties. Each lasts about 16 weeks. A waiting list exists. Fee: $400 lab fee per phase. Call 650-4400.
