South
Cuisine Unlimited, 7871 Taft St., Taft Plaza, Merrillville, Ind. The kitchen store features 12 teachers offering single-session classes and demonstrations on low-fat cooking, sausagemaking, French pastries, appetizers, brunch, breads and children’s cooking. Also offered will be culinary trips to Long Grove, Chicago’s German and Polish neighborhoods and Kenosha, Wis. Fees: $12 to $18 for classes; trips are $24 to $40. Call 219-738-2443 for schedule.
West
Aprons On, 33W981 Army Trail Rd., St. Charles. In-home, hands-on classes conducted by Judy Hawkins. Specialties are California pizzas, fresh pastas and stuffed pasta. Class size limited to eight. Fee: $20 to $30. Call 708-377-0451 for schedule.
ARG Cooking School and Supply Co., 106 Calendar Court, Suite 223, LaGrange. A variety of participation and demonstration classes are offered covering topics such as Mexican, Italian, French, Mediterranean, dinner for two and breadbaking. Private instruction also available. Classes begin in September. Fee: $25 to $45. Call 708-485-4876 for schedule.
Cheney Cooks, in the Elizabeth Cheney Mansion, 220 N. Euclid, Oak Park. Professional chefs teach hands-on classes in the mansion’s catering kitchen. All classes meet from 7 to 10 p.m. Mondays and Tuesdays beginning Sept. 12. Topics include the cuisines of Spain and Eastern Europe, entertaining, wines and fall harvest foods. Class size is limited to 12. Fee: $60 to $65 for a three-part series; $40 to $45 for a two-part class. Call 708-383-2612 for schedule.
Chez Madelaine, Box 3512, Oak Brook, Ill. 60522-3512. Madelaine Bullwinkel will conduct workshops in her home from 10 a.m. to 3 p.m. Wednesdays starting Sept. 21 and at 6 p.m. Saturdays beginning Oct. 8. Topics include preserving with herbs, grilling game, the magic of mustard, vegetarian harvest menu, international cookies, Thanksgiving foods, cooking with chilies and breadbaking. A beginner series will take place on three Saturday mornings in October. Fees: $55 and up. Write for a schedule and registration form.
College of Du Page, 22nd Street and Lambert Road, Glen Ellyn, offers classes on the central campus in a new cooking lab and in high schools throughout the district. Single-session, non-credit, hands-on classes include topics such as vegetarian and garnishes. Multiple-session classes include appetizers, Thai cuisine, beginning gourmet, soups, pizza, Italian gourmet and basic breads taught by teachers and chefs. A new program, Cook with the Pros, features daylong workshops with teachers such as chef Vivian Kuo-Macht and cookbook author Ruth Law. Fees: $24 to $92. Call 708-858-2800, ext. 2208, for schedule and locations.
Cooking Craft, 1415 W. Main St., St. Charles. This gourmet shop will offer 24 single-session evening cooking classes. Topics include chilies, sausagemaking, entertaining entrees, herbs, tapas, candymaking, wok cooking, soups, food artistry, pizza, pasta and French pastries. Fall classes begin Sept. 22. Reservations required. Fees: $18 to $22. Call 708-377-1730 for schedule.
Du Page-DeKalb Holistic Network. Director Emily Ann Marx, a pastry chef at Kishwaukee Country Club in DeKalb, along with other teachers, offers lectures, seminars, cooking classes and potlucks. Classes offered this fall include a baking extravaganza, autumn harvest cooking, seiten (wheat “meat”), and low-fat and no-fat desserts. Classes begin at the end of Sept. Call 815-895-3106 for locations, fees and a brochure.
Dominick’s Finer Foods, 1935 N. Neltnor Ave., West Chicago. Kim Adamson, seafood department manager, presents a seafood preparation and cooking class. One-hour classes take place at 11 a.m. on the last Saturday of each month. Samples and recipes are available. Free. Call 708-293-4450.
Elgin Community College, Fountain Square Campus, 51 S. Spring St., Elgin, offers non-credit classes. Topics include wedding cakes, soups, fish cookery, meat-cutting and a variety of other classes. Classes begin in September. Fees: $17 to $60. Call 708-697-1000, ext. 6902 for schedule.
Hanson Center, 15W431 59th St., Burr Ridge. The following classes will be offered this fall: Pumpkins-not just for Halloween, by Dori Carre, 2:30 to 5:30 p.m. Oct. 22; turkey and all the trimmings by Madelaine Bullwinkel, 10 a.m. to 1 p.m. Nov. 12; holiday desserts by Dori Carre, 2:30 to 5:30 p.m. Dec. 3. Call 708-325-3857 for fees and reservations.
The Happy Table Cooking School, inside the Famous Liquors Store, 105 E. Roosevelt Rd., Lombard. Director Mary O’Neill brings chefs, winemakers and teachers from around the country to the store’s teaching kitchen. Subjects range from international cooking to regional American cooking and sweets. Fee: $15 to $25. Call 708-953-8899 for schedule.
Kitchentoys Cookery, Old World Village, 518 Market Loop, West Dundee. Margaret Ann Holze will teach holistic living, simple vegetarian fare and whole-grain baked goods. Fee: $10. Call 708-551-2665 for schedule and registration.
Moraine Valley Community College, 10900 S. 88th Ave., Palos Hills, offers non-credit, multiple-session cooking classes on topics such as beginning cake decorating, cooking fundamentals, appetizers, soups and catering for fun and profit. Fees: $25 to $60. Classes begin Sept. 15. Call 708-974-5745 for information or 708-974-2110 for registration.
La Buona Cucina, Doris Rochetti will offer four-week classes covering menus from appetizers to desserts. Classes begin week of Sept. 25. Students must register early. Fee: $95 for four weeks. Call 708-345-6817 for location and times.
Lorrie Price, Streamwood. Price, a former cooking instructor at Harper College, offers classes in breadmaking, cakes, cheesecakes, poultry, chocolates, cooking with wine, gourmet pizzas, grilling, Italian cuisine, puff pastry, sausagemaking, soups, stews, tarts and pies and more. Call 708-830-2572 for location, schedule, fees and registration.
Waubonsee Community College, Illinois Highway 47 at Harter Road, Sugar Grove, offers classes on topics such as low-fat cooking, piemaking, Italian, stir-frying, vegetarian cooking. Classes begin Sept. 14. Fees: $12 to $24, plus lab fee. Call 708-466-4811, ext. 650.
WINE
Chicago Wine School, 1633 N. Halsted St., offers classes and seminars throughout the year on basics, varietals and regional wines. Single-session classes this fall will be on topics such as budget bubbly, Cognac, Rhone wines and port. Classes will be at 6:30 p.m. and begin Sept. 14. Fees: $35 per class to $225 for a five-part series. Call 312-266-9463 for a schedule.
Cooking and Hospitality Institute of Chicago, 361 W. Chestnut St., offers a wine with food class, 6:30 to 8:30 p.m. Oct. 3. Fee: $50. Call 312-944-0882 for reservations.
Norris University Center, on the Evanston campus of Northwestern University, will offer two levels of six-week wine appreciation courses beginning Oct. 10, and a six-week bartending class for home entertainment. Fee: $65. Call 708-491-3903 for schedule.
PROFESSIONAL
Clea’s Castle Cooking School and Catering, Oak Park. Clea Wilcox offers a variety of five-day classes, including cake decorating, vegetable and fruit carving, buffet catering, ice carving and three levels of baking classes. Also offered are a 12-class international cooking course and classes in sanitation and safety, nutrition and supervisory development. Fees: $125 for five classes. Some supplies must be purchased. Classes begin in October. Call 708-383-8245 or 708-383-1849 for schedule.
College of Du Page, 22nd Street and Lambert Road, Glen Ellyn, offers a two-year associate’s degree and specialized one-year certificates. Areas of study include food service administration, culinary arts, pastry arts, hotel/motel and beverage management. Courses include quantity food, pastry preparation and international cooking. Fall quarter begins Sept. 21. Call 708-858-2800, ext. 2315, for fees and schedule.
College of Lake County, 19351 W. Washington St., Grayslake, offers an associate’s degree and certificates in culinary arts and food service management. Single courses, such as catering management, also are available. Day and evening classes began Aug. 22; the next semester begins Jan. 23, 1995. Food-service sanitation course is offered throughout the year. Call 708-223-6601, ext. 2823, for fees and schedule.
Cooking Academy of Chicago, 2500 W. Bradley Pl., in the kitchen of Bodine Electric Co. French chef Monique Hooker has launched a new culinary school with hands-on classes for apprentice professional cooks and involved amateurs, including a 6-month full-time culinary certification program and a baking program. The fall session begins Sept 7. Sanitation certification courses begin Aug. 29. Call 312-478-3517, ext. 312, for a brochure and fee schedule.
Cooking and Hospitality Institute of Chicago, 361 W. Chestnut St., offers an associate’s degree. Certificate programs also are available in cooking, baking and pastry, and restaurant management. Classes start at frequent intervals and are offered on a full- and part-time basis lasting from six months to two years. CHIC has been selected to participate in the Federal Direct Student Loan Program for the 1995-96 school year. Call 312-944-2725 for fees and schedule.
Davea Career Center, 301 S. Swift Rd., Addison. Food service program educates junior and senior high school students and adults in all aspects of food service. Students operate a dining room, catering service and delicatessen. Classes, which began Wednesday, are offered part-time or full-time through June. Call 708-620-8770 for fees and schedule.
Dawson Technical Institute, Chicago City-Wide Colleges, 3901 S. State St., offers a 52-week culinary arts training program. It also offers 10-week courses in sanitation, short-order cooking, pantry work and table service. Classes begin Sept. 19. Class size is limited to 25. Call 312-451-2000 for schedule and fees.
Elgin Community College, 1700 Spartan Drive, Elgin. Programs leading to an associate’s degree or certificate, or a management diploma from National Restaurant Association. Classes include baking and cooking, ice carving, inventory control, purchasing, sanitation and management. Classes started Monday (but night classes will start Sunday). Call Michael Zema at 708-697-1000, ext. 7461 or 7382.
Harper College, 1200 W. Algonquin Rd., Palatine, offers Hospitality Management, a two-year career program leading to an associate’s degree in applied science. One-year certificate programs are offered in bread and pastry, culinary arts, hospitality management and, new this year, hotel management. Classes began Monday. Fee: $36 per credit hour. Call program director Pat Beach at 708-925-6874.
Hospitality Programs at Harold Washington College, 30 E. Lake St., offer an associate’s degree in hotel-motel management. The program also offers food service sanitation training at several locations and in several languages; programs lead to certification. Call 312-553-5800 for schedule and fees.
Indiana Vocational Technical College, 1440 E. 35th Ave., Gary, Ind. The college offers a two-year associate’s degree program. Classes range from culinary theory and skills to advanced classical cuisine. Classes began Tuesday. Class size limited to 15. Call Deborah Ward at 219-981-1111 for fees and schedule. For classes in East Chicago, Ind., at the De La Garca Center, 410 E. Columbus Drive, call 219-392-3600.
Joliet Junior College, 1216 Houbolt Ave., Joliet, offers a one-year certificate and two-year associate’s degree in culinary arts. Classes are in principles of quantity food preparation, advanced food and pastry, nutrition and menu planning, culinary arts management and courses in baking and pastry and a la carte buffet banquets. Non-credit courses are available in gourmet cooking and cake decorating. Classes began Aug. 22. The next semester starts Jan. 9. Call 815-729-9020, ext. 2255, for schedule and fees.
Kendall College Culinary School, 2408 Orrington Ave., Evanston, offers a full-time, 21-month program leading to an associate’s degree; a 9-month culinary professional certificate program; and 2- and 4-year programs in hospitality management. Courses cover all culinary skills, sanitation, cost control, nutrition, communications, management principles and menu planning. Admission dates are September, January, April and June; 40 enrollees each admission period. Call 708-866-1300.
Lexington Institute of Hospitality Careers, 10840 S. Western Ave., offers women associate’s degrees in food service and lodging, including courses in food service administration, facilities management, dietary management and hotel management. Financial aid and job placement are available. Non-credit cooking classes for adult women also are available. Classes begin Aug. 30. Call 312-779-3800 for fees.
Moraine Valley Community College, 10900 S. 88th Ave., Palos Hills, offers an associate’s degree in restaurant/hotel management and culinary arts and a certificate program in baking/pastry arts, culinary arts management and restaurant/hotel management. Call 708-974-5320 for fees and schedule.
Roosevelt University, 430 S. Michigan Ave., offers a four-year undergraduate degree in hospitality management, with food and beverage management as one area of concentration. Fall semester begins Sept. 1. Call 312-341-4321.
St. Augustine College, 1333 W. Argyle St., offers a bilingual vocational certificate program at 1812 S. Ashland Ave. to train Spanish-speaking people in restaurant cooking and continental and international cuisine. The 13-year-old bilingual institution offers a 39-week or 48-weekend intensive course in International Cuisine. Financial aid is available. Call 312-878-8756.
Triton College, 2000 5th Ave., River Grove, offers an associate’s degree in culinary management. Day, evening and weekend classes are available, and class size is limited to 12. Classes include quantity food production, international cuisine, baking and ice carving. New this year is a hotel lab for hospitality management training. A full-service restaurant is operated by students. Classes begin Sunday. Fees: $40 a credit hour. Call chef Jerome Drosos, 708-456-0300, ext. 624, for information.
Washburne Trade School, 3233 W. 31st St., offers an 80-week chef training program for certification. It covers European cooking, baking and pastry, appetizers, entrees, sanitation, butchering, ice sculpture and business. Applications are accepted from 9 a.m. to 2:30 p.m. daily in the counseling office, Room 201. Fee: $3,664 for the entire program. Class size ranges from 25 to 35. The fall semester begins Sept. 20. Call Jennifer Jones at 579-6100, ext 6101.
Wilbur Wright College, 3400 N. Austin Ave., offers a professional cooking certificate program preparing students to work in a restaurant or professional kitchen as a cook or chef’s assistant. Courses include the principles of cooking and food service sanitation. Classes begin Sept. 12. Call 312-481-8800 for fees.
