HOUGHTON — Michigan Technological University Dining Services announced a new series of Community Cooking Classes offered in May at The Eatery in McNair Hall. Designed for home cooks of all skill levels, these immersive, hands-on classes provide an opportunity to sharpen essential techniques, expand culinary knowledge, and learn directly from MTU Husky Eats Executive Chef Erik Copeland and Sous Chef Ron Edwards.

Whether participants are new to the kitchen or looking to refine their skills, each two-day course offers expert instruction in a welcoming, educational environment. Courses are $50 per person, which includes both class sessions and ingredients.

Each class features:

Day 1: Kitchen safety fundamentals, knife skills, and preparation of a small takeaway dish

Day 2: A deeper exploration of the course theme, culminating in the preparation of a complete meal while building on newly learned techniques

Course Offerings:

• Knife Skills & Mother Sauces, May 12 & 14. Master the foundations every great cook relies on. Participants will learn proper knife handling and create two classic French “mother sauces” — Béchamel and Hollandaise — key building blocks for countless dishes. Day one concludes with the preparation of an aioli-composed salad. On day two, participants will put their skills to work crafting a rich, from-scratch macaroni and cheese and mastering eggs Benedict with Hollandaise sauce. This class is ideal for anyone looking to cook smarter, safer, and more confidently.

• Basic Home Butchery, May 19 & 21. Take the mystery out of preparing meat at home. This hands-on class teaches participants how to break down a whole chicken while learning how to maximize each cut. Instruction also includes proper tools and techniques for trimming a pork tenderloin. On day two, participants will prepare a complete roasted chicken meal while reinforcing essential knife skills and kitchen safety practices.

• Fundamentals of Seasoning: Herbs and Spices, May 26 & 28. Discover how herbs and spices can transform everyday ingredients into extraordinary meals. Participants will explore the fundamentals of seasoning and flavor-building, beginning with the preparation of chimichurri, a vibrant uncooked sauce from Argentina and Uruguay. Day two focuses on applying seasoning knowledge by creating a marinade for steak and experimenting with herb and spice combinations that elevate home cooking from simple to spectacular.

Class registration opened Monday and seating is limited to 12 per course. To learn more about each course and purchase tickets, visit: https://dineoncampus.com/MTU/summer-cooking-classes

All classes are held at Michigan Technological University, The Eatery at McNair Hall 1801 Townsend Drive, Houghton, MI

Final course details, including appropriate attire and parking information, will be emailed to participants after registration. For additional questions, contact huskyeats@mtu.edu or call 906-487-1861 during business hours.