Fall Term 2011
Perfect Pies
Learn the basics of making pies, including types of pie crusts, mixing, rolling and baking as well as how to make savory as well as fruit pies and cooked fillings. During class, we will make single and double crust pies, including latticing, also 'dutch' or crumb toppings, and meringue for soft or cooked fillings. Students should bring an apron and rolling pin and wear closed-toe shoes. The focus will be on using seasonal fruits and veggies, and on holiday baking. We'll taste pies for lunch and dessert. Other equipment and ingredients will be provided. Bring a sack lunch if you have special nutritional requirements. Meet in the Center Building cafeteria by the coffee bar.
23846 - 10 am-3 pm, Sa, Nov 12, CEN Rm 108 (5 hrs $59) (Senior $44) - Scheetz
Winter Term 2012
New! Artisan Bread in Five Minutes A Day
Join artisan bread baker and teacher, Sandy Scheetz, in learning how to have fresh bread on your table daily with very little effort and not a lot of your time. Based on the popular book by the same name (authors Zoe Francois and Jeff Hertzberg), you can have this hands-on experience that teaches you the fundamentals of bread baking from scratch, and the recipes that can save you hundreds of dollars in groceries every year. We will make, bake and eat what we make. Yum! This class is for novices and experienced bakers alike. Students should bring an apron and bench knife (if you have one) and wear closed-toe shoes. Equipment and ingredients will be provided. Meet in the Center Building cafeteria by the coffee bar.
33904 - 6-9:30 pm, F, Jan 20, CEN Rm 108 (8 hrs $59) (Senior $51) - Scheetz
Introduction to Artisan Bread Baking
Join artisan bread baker and teacher, Sandy Scheetz, in learning formulas and techniques necessary to make classic handcrafted, slow-rise European and American breads, including sour dough breads—all in your own home. We will make and bake San Francisco sourdough, Italian breads and healthy, all-purpose, whole wheat sandwich bread and even more. Students need to bring to class a bench knife (if you have one) and apron, wear closed-toe shoes. Gather in the Center Building Cafeteria by the coffee bar..
33903 - 6-8:30 pm, F, Feb 10, CEN Rm 108 (8 hrs $59) (Senior $51) - Scheetz
NEW! Delicious Nutrition On a Tight Budget
Learn from a master, with decades of experience in low-cost shopping and excellent preparation of low-cost meals for older adults and others with special diets. Learn how to apply his wisdom to your own special setting. This class will preview a hands-on class on the same subject offered in partnership with River Road Park & Recreation and the Successful Aging Institute of Lane Community College.
6-8 pm, W, Feb 8, Eugene Public Library (2 hrs No Charge) - Ferris (SAI Course)
NEW! 5 Star Meals On a 1 Star Budget
Dining like a king doesn’t have to cost a king’s ransom. You don't have to sacrifice good nutrition to prepare mouth watering meals for your family. Let Chef David Ferris show you how, in a series of three fun, informative and delicious, hands-on workshops that will get your taste-buds tingling, and your creative juices flowing. For registration, cost, and payment contact our co-sponsor, River Road Park & Recreation at 541.688.4052.
6-9 pm, M, Feb 27-Mar 12, RRPK (9 hrs) - Ferris (SAI Course
See current schedule for classes offered this term
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