Cooking & Coloring: The Series

In This Section

Classes will have a special class coloring sheet, recipes sheet, and fun activities to go with the theme of the class. Topics for each class will have demos and hands-on activities.

Each class can also be taken individually if you cannot commit to the full series

October 2 - 23, 2026
Week 1: Dumplings, Wonton Dessert, and Spring Rolls - Register Online Course will do homemade dumpling dough use in two ways. One way will be with a veggie and/or meat filling then mixed with a variety of spices and herbs. The second type will be fruit mixed with cream cheese and fall seasonings then wrapped in the home-made dough. The last activity will be fresh seasonal vegetables with rice noodles wrap in a spring wrapper and then the class will create a dipping sauce for sweet and savoring items.
Week 2: Lollipops and Chocolate - Register Online The first part of class will focus on lollipop making; the students will choose their flavors and colors and learn about the mixture that boils to high temperatures. The second part will focus on chocolate. The class will sample different levels of chocolate and then practice dipping and mold chocolate.
Week 3: Caramels and Homemade Taffy - Register Online The first part of the class will focus on the 3 levels of caramel to be made for different projects. The second part of the class will make old-fashioned taffy and get to choose their colors and flavors. There will be samplings of well know caramels to get inspiration.
Week 4: Seasoning & Spices, Omelets and Pancake Art - Register Online Indulge your creative side while learning the basics of crafting delicious truffles and a sweet fried bread dessert. Enjoy a chocolate tasting, live demo, hands-on dessert making, and a themed coloring activity. Wrap up with a take-home dessert coloring recipe book, photo time, and a tasty treat!

October 2 - 23, 2026

Week 1: Dumplings, Wonton Dessert, and Spring Rolls - Register Online

Course will do homemade dumpling dough use in two ways. One way will be with a veggie and/or meat filling then mixed with a variety of spices and herbs. The second type will be fruit mixed with cream cheese and fall seasonings then wrapped in the home-made dough. The last activity will be fresh seasonal vegetables with rice noodles wrap in a spring wrapper and then the class will create a dipping sauce for sweet and savoring items.

Week 2: Lollipops and Chocolate - Register Online

The first part of class will focus on lollipop making; the students will choose their flavors and colors and learn about the mixture that boils to high temperatures. The second part will focus on chocolate. The class will sample different levels of chocolate and then practice dipping and mold chocolate.

Week 3: Caramels and Homemade Taffy - Register Online

The first part of the class will focus on the 3 levels of caramel to be made for different projects. The second part of the class will make old-fashioned taffy and get to choose their colors and flavors. There will be samplings of well know caramels to get inspiration.

Week 4: Seasoning & Spices, Omelets and Pancake Art - Register Online

Indulge your creative side while learning the basics of crafting delicious truffles and a sweet fried bread dessert. Enjoy a chocolate tasting, live demo, hands-on dessert making, and a themed coloring activity. Wrap up with a take-home dessert coloring recipe book, photo time, and a tasty treat!

Enroll Now in the Series

DATES: 4 Fridays. October 2 - 23, 2026.

TIME: 6:00 - 9:00 p.m.

FEE: $200

LOCATION: San Luis Obispo Campus Room 4028

INSTRUCTOR: Dominique Kramer

QUESTIONS: Contact instructor at dkramer81@yahoo.com

Class Schedule – Please Note:
Our class schedules may be subject to change. You can view the most current class status anytime on the Community Programs website. To stay up to date after registering, please monitor your email, as any changes will be sent to the email address we have on file.

Meet the instructor
Dominique Kramer	Dominique Kramer has been in the food industry for 20 years + with training from Johnson and Wales University for Culinary Arts and Bachelors in Food Service Management. Chef Dom has been a chef at the Winter Olympics in Utah in 2002, at Microsoft in Silicone Valley, working for School food industry and catering.