Access At CVUHS

This 10-week cooking class will cover cooking safety (including safe cutting techniques), healthy cooking hygiene, and how to cook various simple foods. This course is adapted to be accessible for people with Down syndrome and other intellectual disabilities. The classes will break each cooking task down into manageable steps. Cooking topics may include: no bake cookies, pasta, nachos, coffee/tea, and seasonal treats using a toaster food safety including how to decipher expiration dates, how to know when food is cooked, how to identify mold, how to properly clean the kitchen, how to avoid burning yourself on the stove and pans following steps of a recipe team work in a shared kitchen space memory techniques to remember to turn the stove and oven off. This course will run for 10 weeks and the lessons will build on each other with the chance for lots of repetition. While students will snack during each class, there will not be full meals provided during every class; students are recommended to plan accordingly. Aids are welcome to join a student. A needs assessment covering food sensitivities/allergies, past cooking experiences and more will be part of the registration process. This class is intended for young adults ages 14 and older. June 1st will be a makeup day in case of instructor illness or weather cancellations.

Learn to make fresh fettuccine from scratch using a hand crank pasta maker while a deliciously rich and flavorful bolognese sauce simmers to perfection. Enjoy some Italian tunes and learn a few Italian phrases while you cook. The instructor will share tips carried down from her Roman grandmother and mother for a truly authentic Italian meal. Making pasta is a fun activity to do together with friends and family of all ages and this class is all you’ll need to learn how. The classic bolognese sauce includes pork and beef, but a vegetarian version can also be offered upon request. 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.

Unlock the secrets of artisan-style sourdough bagels in this hands-on, step-by-step course designed for home bakers of all skill levels. Whether you’re just learning to work with a sourdough starter or you already bake bread regularly, Natalie will teach you how to make your own delicious sourdough bagels at home. Sourdough bagels typically require rising overnight, so for this one evening class, you will use dough that has already risen and learn the techniques from there. Students will shape, boil, and bake their bagels, and then of course get to taste test! You will experiment with different toppings and mixtures, and leave with all the knowledge (and a recipe) to continue making bagels at home on your own. This class is open to students 13 and older; younger students are welcome to attend with an adult caregiver who is also registered. This is a participatory class. Students will work together in pairs to make and bake their bagels. A couple notes on Sourdough starter from your instructor if you do not already have your own: You can purchase it through the Village Bakehouse in Williston. We have partnered with them for this class and a link to purchase will be e-mailed to you before the class meets. I will then bring your starter for you to class. If you would like to try making your own starter, I can chat with you at the end of class and provide a starter recipe. Are you looking to learn the ins and outs of baking your own Sourdough bread? Join Natalie in March for Baking 101: Sourdough Bread.

Continue the fun in Korean Street Food: Part Two with an evening devoted to crispy, savory, and refreshing favorites found at bustling street stalls. In this hands-on class, we’ll start with twigim, Korea’s beloved assortment of deep-fried treats, learning proper battering and frying techniques for light, crunchy results. Next, we’ll make so-tteok skewers—chewy rice cakes and savory sausage glazed and grilled to create the perfect sweet-savory bite. To balance the richness of the menu, we’ll end the evening with a refreshing strawberry cheong, a traditional fruit syrup drink. Depending on what’s in season in May, we’ll explore other fruits as well, creating a cooling beverage to refresh and reset after the indulgence. This is a participatory cooking class. Students will work in small groups, explore ingredients and techniques, and enjoy the meal together in true Korean street-food style. For students aged 13 and older. "Evelyn is such an enthusiastic instructor, and draws on her life experiences to share her joy of Asian cooking. I love her classes."

Join Evelyn and spend an engaging evening exploring the art of Asian dumplings, beginning with the creation of a versatile base filling that serves as the foundation for a variety of dumpling styles. You’ll learn how this single filling can be shaped and adapted for boiling, steaming, and pan-frying, allowing you to create multiple styles of dumplings with confidence. The class will also cover preparing a flavorful broth for wonton soup and show you how to turn dumplings into a complete, satisfying meal. 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. The menu for this class contains shellfish and gluten, and unfortunately these can not be avoided. Please contact Access at access@cvsdvt.org or 802-482-7194 with any questions. For students aged 13 and older. This is a participatory cooking class. A small group of students will work together at each cooking station to complete the recipe on the night's menu. "Evelyn is an amazing instructor. She’s passionate about food... and excited to share her knowledge."