Culinary

We’ve updated our return-to-campus protocols to follow the U.S. Centers for Disease Control and Prevention (CDC) guidelines and Responsible RestartOhio Guidance for Institutions of Higher Education. Visit tri-c.edu/coronavirus for up-to-date information on Tri-C’s COVID-19 response.

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We are in the process of developing the class schedule. If you are interested in taking one of these classes, click on the course name and submit a course inquiry by clicking on "Request Information."

• ZCKG-1097: Asian Dumplings
• ZCKG-1145: Basics of Bread Baking
• ZCKG-1210: Basics of Gluten-Free Cooking
• ZCKG-1213: Basics of Low Carb/Sugar Cooking
• ZCKG-1153: Brewing Craft Beer
• ZCKG-1199: Cajun Classics
• ZCKG-1200: Classic Pastry Favorites: Eclairs and Cream Puffs
• ZCKG-1192: Event Planning Basics I
• ZCKG-1193: Event Planning Basics II
• ZCKG-1198: Filled Breads
• ZCKG-1138: French Macarons
• ZCKG-1211: Hummus and Homemade Crackers
• ZCKG-1203: Instant Pot: Your Ally in the Kitchen
• ZCKG-1188: Introduction to Hard Cider Making
• ZCKG-1195: Italian Dinner
• ZCKG-1013: Knife Skills
• ZCKG-1204: Meal Prep With the Instant Pot
• ZCKG-1202: Mexican Dinner
• ZCKG-1196: Noodle Bowls
• ZCKG-1206: Sauces
• ZCKG-1208: Sausage Making
• ZCKG-1205: Soups
• ZCKG-1197: Spoon Desserts
• ZCKG-1201: Tamales and Tacos
• ZCKG-7041: Vegan Dinner