All classes are held between 6:30 p.m. to 9:30 p.m.
Sushi I
Learn to prepare vinegared rice and four different kinds of rolled sushi, including Traditional Maki, Inside-out Maki and Temaki (no raw fish).
Mon evening, April 6
Specialty Sushi Rolls
Caterpillar Roll, Volcano Roll, Fusion Roll and Korean BBQ Beef Roll. No raw fish. (for those completed Sushi I)
Thur evening, April 9
Asian Wrap
Chinese Lettuce Wrap with Scallop, Thai Spring Roll Wrap with Chicken, and Vietnamese Rice Paper Wrap with Shrimp and Pork.
Thur evening, April 16
Chinese Meatballs
Sweet and Sour Chicken Balls, Braised Pork Meatballs with Suey Choy (Chinese Cabbage), and Steamed Beef Balls with Watercress.
Mon evening, April 20
Asian Noodle II
Japanese Ginger Pork with Somen Noodle Soup. Singaporean Stir-fried Kwai Teow (rice noodle), and Korean Stir-fried Noodle with Beef and Vegetable.
Thur evening, April 23
Shanghai (Eastern Chinese) Cuisine I
Eight Treasures Stir-fry, Rice with Pork Ribs and Bok Choy, and Sweet and Sour Shrimp with Crispy Rice Cake.
Mon evening, April 27
Thai Cuisine III
Vermicelli Soup with Shrimp and Meat Ball, Panang Curry with Chicken, and Stir-fried Beef with Mixed Vegetables.
Thur evening, April 30
Asian Appetizer II
Sushi Pizza, Thai Fish Cakes, and Potato Seafood Croquette.
Mon evening, May 4
Char Siu (Chinese BBQ Pork)
Learn to make this popular pork item using a wok, Dutch oven or oven. Learn how to use Char Siu to make Char Siu Burger, an appetizer and a stir-fried spaghetti with vegetables.
Thur evening, May 7
Wonton Soup
Cantonese Style Shrimp and Pork Wonton, Shanghai Style Pork and Vegetable Wonton, and Szechuan Style Spicy Wonton.
Mon evening, May 11
Chinese Tofu Dishes III
Tofu and Seafood Soup, Braised Tofu with Chicken, Vegetables and Oyster Sauce, and Pan-fried Egg-dipped Tofu.
Thur evening, May 14
Szechuan (Western Chinese) Cuisine III
Hot and spicy dishes such as Stir-fried Beef and Eggplant with Spicy Hot Sauce, Steamed Szechuan Peppery Chicken, and Stir-fried Scallop with Vegetable.
Thur evening, May 21
Chinese Noodles IV (New)
Stir-fried Rice Rolls with Chicken and Vegetables, Crispy Chow Mein with Beef and Gailan, and Stir-fried Rice and Bean Thread Vermicelli with Eggplant and Meat Sauce.
Mon evening, May 25
Asian Cuisine II (New)
Japanese Fried Pork Chop, Indonesian Hot and Spicy Badong Beef, and Singaporean Hai Nan Chicken with Rice and 3 Dipping Sauces.
Thur evening, May 28
Cantonese (Southern Chinese) Cuisine X (New)
Mayonnaise Shrimp with Walnut, Chinese Beef Stew with Vegetable, and Steamed Chicken with Chinese Sausage and Mushroom.
Mon evening, June 1
Chinese Vegetarian Dishes III (New)
Learn to make 3 delicious and nutritious vegetarian dishes using veggie beef, tofu and vegetables.
Thur evening, June 4
Thai Grilled Dishes I
Grilled Shrimp with Spicy Mango Sauce, Grilled Chicken Breast with Sweet Chili Sauce, and Grilled Beef Steak with Fiery Dipping Sauce.
Mon evening, June 8