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Crafting a Charcuterie Board from Repurposed Woods
Join us for a delightful 2-session woodworking experience as we delve into the enchanting world of charcuterie board-making which will become a treasured keepsake, or gift, and topic of discussion! If you are news to woodworking, we recommend you take the Introduction to Woodworking and Shop Tools Workshop on Oct 9th to get comfortable using the tools prior to taking this course. In this hands-on class, you will learn the art of creating visually stunning and unique charcuterie boards that will impress your guests on any occasion. During the workshop, students will choose from a wide variety of new and repurposed fine woods to create a visually stunning piece that can last a lifetime. Prepared woods may include Maple, Ash, Purple Heart, Walnut, Birch, Australian Eucalyptus, Brazilian Cherry, Oak, Coconut Wood, Ipe, and others. All materials are included in the fee for this course. Students will decide on the design they wish to use and choose their woods. Since the wood will be of various thicknesses, students will need to plane them to an equal thickness and then glue and clamp the wood to form the board. Tools used: mitre saw, table saw, planer, and clamps.For the second class, students will sand or plane their glued boards to get a uniform smooth surface. They will then draw and cut their handle design on the board. Tools used: planer, sander, band saw, scroll saw. Lastly, all boards will be sanded, thoroughly cleaned and coated with food-grade oils to penetrate and seal the boards. Extra oil will be given to each student to repeat this process at home. Tools used: Sander.Note: The electric tool usage can create a bottleneck in the shop, so please be patient and use this time to learn and help others during class time. Please bring safety glasses and a dust mask if you have one. We have a small supply on hand. Long hair will need to be tied back and no open toed shoes.Age: 16+"Tony is a very dedicated, enthusiastic teacher with a clear love of his craft. He was so generous with his time, often starting class early and always willing to stay late to make sure everyone left with a satisfying product. I recommend his class whole-heartedly!"
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Beginners Belly Dance with Yolima!
Welcome to the enchanting world of belly dance! In this four-week beginner series, you’ll briefly explore the foundational movements: hip circles, shimmies, isolations, and graceful arm patterns. Together, we’ll journey through a joyful blend of movement, music, and self-expression. This class is designed to help you cultivate strength, flexibility, confidence, and joy through movement, no matter your age, shape, or experience level. Join us on Mondays in October at Access CVU and discover the magic of dancing in community!Wear comfortable clothing/footwear and bring a water.
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Pasta Making 101
Learn the basic techniques of making fresh pasta by hand in your own kitchen; no machine necessary, just a rolling pin and muscle. You will first learn the techniques for making fresh dough, and then how to form a variety of shapes such as Orcchiette, Cavatelli Garganelli, and bows. In addition you will make sauces to match the different pasta shapes. We will bring out the artist in each of us and it will all taste delicious! It’s simple, delicious, and fun for all generations! This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. "Adele evokes the culinary spirit of my Italian heritage. I experience flashbacks of childhood memories of all-day preparation by multigenerational multitudes milling about in the crazy kitchen for a togetherness to enliven and, well, entertain the senses in anticipation of a transformative culinary extravaganza."
Wed, Oct 1
6:00 - 8:30 PM
Champlain Valley Union High School
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An Evening of Malaysian Food
Join Evelyn for a flavorful evening exploring the rich tastes of Malaysian cuisine. In this hands-on cooking class, you’ll learn how to prepare a beloved Malaysian delicacy: soft, aromatic coconut crepes paired with a savory, fragrant chicken curry. Along the way, Evelyn will introduce you to the unique ingredients and spices that give Malaysian food its distinctive character, sharing practical cooking tips as well as stories from her travels that bring the culture to life. To complete the evening, you’ll discover the comforting sweetness of Bubur Cha Cha, a traditional coconut-based dessert made with colorful sweet potatoes and a medley of delightful ingredients. This dessert is a true celebration of Malaysian flavors—both rich and refreshing. Whether you’re an adventurous cook looking to expand your skills or simply a food lover eager to experience new tastes, this class offers the perfect blend of cooking, culture, and connection. Come hungry, leave inspired, and take home recipes that will transport your kitchen to Malaysia.
Tue, Oct 7
6:00 - 8:30 PM
Champlain Valley Union High School
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Jason Lam (flickr)
(CC BY 2.0)
Eritrean/Ethiopian Cuisine - Vegetarian Specialties
Learn simple techniques to prepare ethnic food that is rich in flavor. Eritrean/Ethiopian cooking relies on a diverse range of herbs & roots to develop characteristics quintessential to the cuisine. Everyone will participate making a variety of vegetarian dishes including: Spiced mushroom - organic mushroom cooked with berbere spice, onion, garlic, ginger and tomato Curried lentils - split red lentils cooked with onion, garlic, ginger, tomato and curry powder. (Alganesh's signature dish) Greens - spinach cooked with red onion, ginger, garlic, fresh tomato, jalapeno and rosemary. Experience the culture and enjoy a delicious meal that will nourish your soul! This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. "Alganesh offers a variety of fare in her Ethiopian/Eritrean cooking class: instruction, encouragement, cultural knowledge and enthusiasm! I left the class full of delicious food AND enthusiasm and capacity to create this satiating cuisine at home!"~ Emmy
Thu, Oct 9
6:00 - 8:30 PM
Champlain Valley Union High School
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New
Fall Baking: Pumpkin Roll
Get into the spirit of the season with this hands-on baking class focused on mastering the art of the classic pumpkin roll! Whether you're a beginner baker or looking to refine your skills, Adele will guide you step-by-step through creating a soft, spiced pumpkin cake rolled around a luscious cream cheese filling. You’ll learn essential techniques like proper cake rolling, achieving the perfect texture, and preventing cracks—plus tips for beautiful presentation and make-ahead storage. At the end of the class you'll take home a portion of your own homemade pumpkin roll, ready to impress at any autumn gathering. Come ready to mix, roll, and taste your way through this festive favorite! This is a participatory cooking class. Students will work in pairs to make a roll that will then be shared. Let us know during registration if you are gluten free.
Mon, Oct 13
6:00 - 8:30 PM
Champlain Valley Union High School
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Candy Making: Chocolate, Caramel & More
As with many holidays, Halloween is an occasion celebrated with candy. Hordes of prowling kids take to the streets hunting door to door through the cold evening in pursuit of the next sweet fix. And yet, like many foods, commercialism has gotten the better of us, and we have let massive corporations take the fun of candy making out of our hands and onto store shelves. We have lost the recipes of earlier generations for the sake of convenient bags of industrially manufactured, chemically enhanced sugar covered in cardboard flavored chocolate. But it wasn’t always this way; parents used to treat children to homemade sweets that were fun for kids of all ages. Join us as we learn a few old candy recipes that will make your holiday season something special! We’ll learn how to cook chocolate caramels, candied fruits, gummies, and even candy bars with crunchy filling! This Halloween don’t be haunted by leftover plastic bags full of metallically-sweet artificial additives. Use your cooking tricks to share a real treat with your visitors this season. You’ll be so delighted with the results you may even be tempted to keep them for yourself! This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. "Jacob is knowledgeable, enthusiastic, and good with cooks of all skill levels. He really exemplifies what CVU Access courses are all about!"
Thu, Oct 16
6:00 - 8:30 PM
Champlain Valley Union High School
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Bex Walton (flickr)
(CC BY 2.0)
Gnocchi Times 3
Gnocchi or Italian dumplings, the much loved pasta hearty enough for a main meal or as a primo course, are created with ease in this class! Prepare the most well known potato based gnocchi, make Giuseppe Verde’s favorite, ricotta and spinach, and finally create Adele's favorite, the parmesan cheese gnocchi made with semolina flour. Add some Del’ Amore Sauce, some salad, and mange! Fun for the whole family and friends as everyone can lend a hand in making this handmade treat. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. "Adele evokes the culinary spirit of my Italian heritage. I experience flashbacks of childhood memories of all-day preparation by multigenerational multitudes milling about in the crazy kitchen for a togetherness to enliven and, well, entertain the senses in anticipation of a transformative culinary extravaganza."
Tue, Oct 21
6:00 - 8:30 PM
Champlain Valley Union High School
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An Evening of Chinese Food
Spend an enjoyable evening with Evelyn as you explore the art of creating delicious noodle dishes, beginning with a classic favorite: Chicken and Shrimp Lo Mein. In this hands-on class, you’ll discover the variety of ingredients that can be used to build flavor and texture in lo mein, as well as learn about different noodle types and easy alternatives you can use at home. Evelyn will guide you through techniques that make this dish both approachable and versatile, giving you confidence to recreate it in your own kitchen. To end the evening on a sweet note, you’ll prepare Mango Sago Pomelo Pudding—a refreshing dessert that originated in Hong Kong and has become a modern Asian favorite. This creamy, fruity treat combines the brightness of mango with the delicate textures of sago pearls and pomelo. Along the way, you’ll learn how to properly handle and prepare these delicate ingredients to achieve the perfect balance of flavors and consistency. Whether you’re a beginner or an experienced home cook, this class is designed to expand your skills while treating you to a delicious cultural experience.
Tue, Nov 4
6:00 - 8:30 PM
Champlain Valley Union High School
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Introduction to Vermont Cheeses
Want to learn more about Vermont cheese? Join Amy, an expert in food and beverage tasting, and taste your way through five different styles of cheese made in Vermont. You’ll start by discussing the difference between taste and flavor, helping you learn to describe what you experience during our tasting. For each cheese, we’ll explore the type of milk used, its production location, techniques, and where to buy it locally. Amy will provide resources, including books and a list of local shops, so you can continue enjoying Vermont cheese after our tasting. Amy wants to make the world of artisanal cheese accessible to everyone.
Wed, Nov 5
6:30 - 8:00 PM
Champlain Valley Union High School
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Edsel Little (flickr)
(CC BY 2.0)
Eritrean/Ethiopian Cuisine - Focus on Meat and Vegetables
Join Alganesh for another night of Eritrean cooking as she introduces a combo of new meat and vegetable dishes served at special occasions. Learn how this cultural event is celebrated, and be ready to enjoy a delicious meal with the class at the end. Menu: Curried Chicken, Spiced lentils and mildly seasoned spinach. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. "Alganesh led us in preparing delicious food and a wonderful experience learning about Ethiopian and Eritrean cuisine. Well timed for cooking and enjoying within the class time frame and cognizant of folks attending after work. Highly recommend!" - M. A. "I loved this class! Alganesh is a wonderful, joyful teacher who makes the class so enjoyable and everything tastes so delicious. I have taken all of her classes and will take them again." "It was a wonderful class. She was very enthusiastic, the recipe was easy to follow, and the product was delicious! I would love to take more of her classes." Michelle A.
Thu, Nov 13
6:00 - 8:30 PM
Champlain Valley Union High School
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Tourtiere: Traditional French Canadian Meat Pie
Tourtière, a French Canadian meat pie dish originating from Quebec, is a meal that will keep you and your family and friends warm on a cold winter evening. Generally served around Christmas time, this meat pie is made with a various meats, vegetables, and spices. The filing is unique, but the crust is the "piece de resistance" with Adele’s tried and true "Hot Crust" method that yields a flaky pie crust that is delicious and simple to make. This is a perfect dish to make ahead and freeze for additional chilly nights. Adele will demonstrate her secret methods with the class, and then each student will get to sample the results before making their own small pie to take home and freeze or bake at your leisure! This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipe on the night's menu. This class will meet inside CVU.
Wed, Nov 19
6:00 - 8:30 PM
Champlain Valley Union High School
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New
Souffle- Savory, Sweet & Everything Nice
Soufflé is a delicious treat rarely seen in kitchens these days, relegated to the dessert menus of fancy french restaurants. Few if anybody still makes them in their home kitchen. They are considered a dish best avoided, seen as too finicky, too time consuming, and too hard to make. A dish lost to time, still suffering from the stigma of bygone years. Yet these difficult delectables still have the sophistication to impress, and with the right knowledge and equipment, soufflés become quick and easy to make. Come and learn the art and science behind how to turn simple eggs into an elegant dinner. You'll learn about stabilizing egg foam, the soufflé base, and you'll practice making both sweet and savory soufflés, before getting to try the finished product. Use the skills you learn to impress family and friends next time you host dinner. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. "Jacob is knowledgeable, enthusiastic, and good with cooks of all skill levels. He really exemplifies what CVU Access courses are all about!"
Thu, Nov 20
6:00 - 8:30 PM
Champlain Valley Union High School
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An Evening of Japanese Food
Join Evelyn for a flavorful evening learning to make two Japanese-inspired favorites: Katsudon and a no-bake Matcha Tiramisu. The class begins with Katsudon, a comforting rice bowl topped with golden, crispy pork cutlet simmered in a savory-sweet sauce. Along the way, Evelyn will share the origins of pork katsu and demonstrate a special technique to achieve a perfectly crisp cutlet—without the usual kitchen mess or splattering oil that frying often brings. This method will make it easier and more enjoyable to recreate the dish at home. To round out the evening, you’ll prepare a Japanese twist on a classic Italian dessert: no-bake Matcha Tiramisu. Using clever substitutions, Evelyn will guide you through a simple yet elegant recipe that highlights the earthy richness of matcha. The result is a dessert that is not only light and refreshing but also a true crowd-pleaser, perfect for sharing during holidays or special occasions. This class is designed for cooks of all levels who want to discover approachable techniques while enjoying the taste and culture of Japanese cuisine. Come ready to cook, learn, and savor every bite.
Tue, Dec 2
6:00 - 8:30 PM
Champlain Valley Union High School
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Grittibänz – Swiss Bread Men
Grittibänz, are charming little bread-men that are a popular holiday treat in Switzerland. Roughly translated – “Gritti” refers to a figure with legs apart, and “bänz” is the short form for the name Benedikt. The bread is made from a lightly sweet yeast dough, similar to brioche or challah. They’re widely made in homes and bakeries across the German speaking part of the country and are a beloved tradition throughout the holiday season. Enjoy with honey or jam during class, and bring some home for all to share! If you enroll with a child (under 12), please only enroll as one registration. You will work together to make a batch of Grittibanz! Note: Only enroll for 1 spot during registration of a child/adult pair.
Wed, Dec 3
5:30 - 7:00 PM
Champlain Valley Union High School
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Edsel Little (flickr)
(CC BY 2.0)
Eritrean/Ethiopian Injera
Injera is a unique and well-known staple food in Ethiopian & Eritrean cuisine. This spongy sourdough flatbread is a mixture of Teff (nutrient-dense and gluten-free), barley, corn, and self-rising flours. During class Alganesh will demonstrate the steps of the dough making process, including how to mix flours properly, and students will be able to carefully observe the batter as it readies to be baked. Everyone will then take a turn cooking injera before sitting down together to enjoy a dinner prepared by Alganesh. One meat and two vegetarian dishes will be served. This class is a combination of demonstration and participation as Alganesh condenses the extended bread making process into a 1-night class. After Alganesh demonstrates the dough preparation process, a small group of 3-4 students will work together at each cooking station to cook their Injera. "I loved this class! Alganesh is a wonderful, joyful teacher who makes the class so enjoyable and everything tastes so delicious. I have taken all of her classes and will take them again." "I loved this class, learned a lot, and would definitely take other classes from her. Wonderful evening of learning and sharing of a different culture. Memorable!" "This was our second class at Access, and second with Alganesh. I can't recommend enough. Alganesh is very warm and welcoming. She has put a lot of thought and consideration into her classes. We had a fun time learning about Eritrean and Ethiopian culture, and learning how to make Injera, the foundation of their cuisine. The best part, of course, was getting to eat our delicious food at the end! Thank you for a wonderful evening!"
Thu, Dec 4
6:00 - 8:00 PM
Champlain Valley Union High School
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Italian Cookies: Part 1
Prepare ahead and reduce your holiday stress level! Make 3 different Italian cookies: biscotti, amaretti, and Florentines. All are delicious, and Florentines are even gluten free! Complete the process for each recipe, and take home cookies to share with friends and family. Learn the when and how of preparing ahead, including the freezing of uncooked dough before completely cooking each delicious treat. Freshly baked cookies, ready in minutes, for the holiday season! This is a participatory baking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. "Adele evokes the culinary spirit of my Italian heritage. I experience flashbacks of childhood memories of all-day preparation by multigenerational multitudes milling about in the crazy kitchen for a togetherness to enliven and, well, entertain the senses in anticipation of a transformative culinary extravaganza."
Mon, Dec 8
6:00 - 8:30 PM
Champlain Valley Union High School
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Chocolate Candy Making 101
Come join us for a fun night of chocolate making, just in time for holiday gifting! In this course we will use a variety of different types of candy molds to make professional looking chocolates. You will learn how to make solid chocolates using milk and dark chocolate, and also how to make yummy filled chocolates with caramel and peanut butter. We will end the class by using a variety of decorative boxes, bags and foil wrappers to package up our chocolates. Each participant will leave with a variety of two dozen handmade chocolates. Please let us know during registration if you prefer milk or dark chocolate, or both. For students aged 13 and older. Children aged 8 and up are welcome to join with an adult caregiver who is also registered.
Wed, Dec 10
6:00 - 8:30 PM
Champlain Valley Union High School
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Popular
Botanical Mocktails, Cocktails & Mixed Drinks
This workshop will teach everything you need to know to start making flavorful herbal drinks at home using ingredients and supplies that you likely already have in your pantry. Join Kelley Robie, of Horsetail Herbs, as we infuse, stir, and sip our way to sprucing up bare-bones drinks into something tastier, aromatic, and pleasing to the senses. We will explore the anatomy of a well-made drink, discover how to transform a cocktail into a mocktail (non-alcoholic drink) and learn what supplies to have on hand. We will do some taste testing, then make some recipes, using syrups, honey, botanical vinegars, bitters, teas, and tinctures. You do not need to drink alcohol to enjoy the recipes and techniques shared in this class!
Thu, Dec 11
6:00 - 8:00 PM
Champlain Valley Union High School
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Italian Cookies: Part 2
Come make 3 classic old world favorites: Ravioli Dolci, a pastry filled with a mixture of nuts, chocolate and dried fruits then baked, so yummy! Pizzelli, a treat from the Abruzzo region of Italy, also known as the Italian waffle cookie. (Expert tip- these make wonderful ice cream sandwiches!) Sesame cookies, a cookie wholesome enough for breakfast, that can easily be made gluten free! Join Adele for a productive and delicious evening. This is a participatory baking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. "Adele evokes the culinary spirit of my Italian heritage. I experience flashbacks of childhood memories of all-day preparation by multigenerational multitudes milling about in the crazy kitchen for a togetherness to enliven and, well, entertain the senses in anticipation of a transformative culinary extravaganza."
Tue, Dec 16
6:00 - 8:30 PM
Champlain Valley Union High School
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New
Choux Pastry: From Savory to Sweet
The exquisite éclair. The classic profiterole. The addictive gougère. All of these famous French snacks have something in common; they’re made from choux pastry. The strange, gummy dough resulting from water, flour and eggs mixed together and cooked twice creates a wonderfully airy and crunchy casing begging to be filled with chocolate, pastry cream, cheese or anything the heart desires. These wonders of the pastry art can seem as daunting as building a croquembouche, but with practice and the right technique, delicious crunchy treats are only an oven away. Learn how to perfect your choux dough and assemble classic pastries, how to use craquelin to make your creations even crunchier, and practice famous fillings such as crème légèar, beurre au chocolate, and of course cheese. Join us for an evening of choux pastry delight and bring home the joys of a French Patisserie to your own home kitchen. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. "Jacob is knowledgeable, enthusiastic, and good with cooks of all skill levels. He really exemplifies what CVU Access courses are all about!"
Thu, Dec 18
6:00 - 8:30 PM
Champlain Valley Union High School
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Lunar New Year: Malaysian Traditions
Celebrate the joy and traditions of the Lunar New Year with Evelyn in this engaging and flavorful cooking class. The evening begins with Yee Sang, also known as the prosperity tossed salad—a vibrant and symbolic dish popular in Malaysia and other parts of Southeast Asia. Evelyn will guide you through the colorful array of ingredients that make up this festive salad, each carrying its own special meaning of abundance, health, and good fortune. Together, you’ll learn how to prepare and assemble Yee Sang before joining in the fun tradition of tossing it high for prosperity. To finish the evening on a sweet note, you’ll enjoy Taiwanese baked mochi, made with coconut milk for a rich and chewy texture. This comforting treat pairs beautifully with the celebration, offering a taste of another cherished Asian tradition. Throughout the class, Evelyn will share captivating stories about Lunar New Year customs, exploring how different cultures across Asia celebrate with unique foods, rituals, and delicacies. Whether you’re curious about the traditions or simply love trying new dishes, this class promises an evening filled with culture, flavor, and festive cheer.
Tue, Jan 13 2026
6:00 - 8:30 PM
Champlain Valley Union High School
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