DATES: Monday - Friday: July 27-31, 2020 

TIME: 8:30am – 4:30pm


  • $375 for Series 
  • $100 per day 

LOCATION: San Luis Obispo Campus Room 4720

INSTRUCTOR: Heather Hunter

QUESTIONS: Contact instructor at heather.a.hunter@outlook.com 

July 27: Beginning Baking

This unique, hands-on experience will allow students to develop simple skills to create a variety of desserts, breads and confections. There is focus on all aspects of creating artisan breads, pastries, cookies, and other baked goods. They will develop the skill and confidence of working in the kitchen while learning professional baking techniques.

July 28: Just Cakes

Julia Child said it best: “A party without cake is just a meeting.” Whether vanilla, chocolate, simple, elaborate, layered, bundt, or otherwise, cake holds a special place in our hearts. Join our cake-only techniques series to learn new techniques, styles, and recipes for cake preparation and decorating.

July 29: Knife Skills with an Aptitude for Appetizers

This class is designed to instill confidence in the kitchen, teach students proper technique for handling knives and ingredient selection. It will explore the wonders of creating bite-sized morsels that are either served before the start of a meal or in lieu of a meal. Appetizers must be flavorful and perfectly seasoned; the balance and blend of all their components must be clearly projected in just a bite or two of food. This is a hands-on class where the students will work in small groups to create perfect little bites. We will be tasting and evaluating appetizers that they complete by the end of the day. Parents and guests are invited to join us at the end of the day to judge completed work in a friendly competition! Students are encouraged to bring in their own creative ideas as for what they want to make.

July 30: Regional Cuisine

This is an opportunity for students to explore and prepare traditional and modern interpretations of international classic cuisine. We will take a journey ‘around the world’ learning about different regional cuisine. Create entire meals utilizing regional ingredients, flavor profiles, and cooking methods. The locals would be proud!

July 31: Food Wars

This is a competition-based class designed for intermediate or at least confident cooks. The students will face each other, in small groups, and will be challenged with mystery boxes, sabotages, mandatory ingredients and any other fun obstacle their mildly zany teacher can come up with. Parents and guests are invited to join us at the end of the day to judge completed work. Not for the faint of heart!