NEISD - Community Education
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Candy Making for the Holidays

Unwrap the basics of candy making using candy wafers, including how to melt them, create filled, layered candies, dipped treats and even sculpt with candy clay. Your Wilton Method Trained Cake Decorating instructor, Melissa Tarun will share packaging and gift ideas for your treats. A $10 supply fee is payable to the instructor at the beginning of class and includes take-home supply kit.

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Chicken 101

Did you know you can make a sauce out of chicken wings? Did you know a chicken carcass can be turned into broth? After this class you will be capable of utilizing an entire chicken like a kitchen professional. You will learn how to break down a whole chicken and debone it and how to use individual parts and different types of cooking methods. This class can help your wallet in the grocery store and expand your culinary abilities. Please wear closed toe shoes and an apron; tie back long hair, remove all jewelry below the wrists and bring a to-go container to class. A $20 supply fee is payable to instructor Katrina Filippone at the beginning of class.

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Continue the Tradition - Quick & Easy Tamales

Continue the tradition of making pork tamales with Chris Gonzales of San Antonio Tamales. In this hands-on class, you will learn the process for making tamales from start to finish. You will learn how to season and prepare the pork, prepare the corn husks, the proper techniques for spreading masa, and steaming the prepared tamales. Help preserve this tradition for future generations. A $10 supply fee is payable to the instructor at the beginning of class. Come hungry!

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DIY Holiday Cupcakery

Spread joy this holiday season with cupcakes! You will learn the basics of buttercream and fondant cupcake decorating during this fun, hands-on class. Please bring six undecorated cupcakes (any flavor) and an apron. A $12 supply fee is payable to instructor Melissa Tarun and includes frosting and other decorating supplies.

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German Beef Rouladen

A wonderful comfort food, this traditional German meat dish will surprise you with its perfect balance of texture and flavors. German native Andrea Meyer will share her recipe and cooking tips so you can create perfectly formed rouladen with its flavorful fillings and exquisite gravy in this hands-on cooking class. As a bonus, you will learn how to make bread dumplings. Please bring a to-go container, an apron and a $12 supply fee, which is payable to the instructor at the beginning of class.

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German Christmas Cookies - Butterplätzchen

Join Andrea Meyer, a native German, and learn how to bake authentic German Christmas cookies. You will receive her Oma’s recipe, learn how to create these amazing cookies and take home freshly bakes goodies to share with your family. In Germany, these cookies are only baked for Christmas. They are much thinner than the butter cookies in the US and are created in shapes like stars, bells, moons, Christmas trees etc. The fun part is to decorate them with sugar sprinkles, almond slivers or chocolate. Please bring a to-go container, an apron and a $10 supply fee, which is payable to the instructor at the beginning of class.

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German Christmas Cookies - Vanillekipferl

Join native German Andrea Meyer and learn how to bake authentic German Christmas cookies. You will receive her Oma’s recipe, learn how to create these amazing cookies, and take home freshly bakes goodies to share with your family. As a bonus, you will learn how to make your own vanilla sugar. The almond crescent cookies originate from Vienna, Austria and are easy to make. Vanillekipferl are an all-time favorite and have been baked in Germany during Christmas for a very long time. They will melt in your mouth and quickly become your favorite Christmas cookie. Please bring a to-go container, an apron and a $10 supply fee, which is payable to the instructor at the beginning of class.

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German Hefe Nusszopf - Braided Yeast Bread with Nut Filling

Are you looking for a delicious dessert for Thanksgiving? Do you want to surprise your family with this heavenly German Nut Braid? Join Andrea Meyer, native German, and learn how to bake and authentic German Hefe Nusszopf. This delicious sweet braid is made of yeast dough and filled with a combination of nuts and raisins. Glazed to perfection, this dessert will quickly become one of your favorites. Please bring a to-go container, an apron and a $10 supply fee, which is payable to the instructor at the beginning of class.

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Kaffee & Kuchen (Coffee & Cake)

The German tradition of afternoon coffee and cake is a wonderful time to sit down and catch up with family and friends. There is not a specific cake for this tradition, so it can be an elaborate torte or just a simple sponge cake topped with seasonal fruit. German native Andrea Meyer will share her favorite recipe and students will craft sponge cakes topped with seasonal fruit (known in Germany as Obstkuchen). Treat yourself to a slice of cake and some freshly brewed coffee. Students will work together in class to create multiple cakes. Please bring a to-go container and a $10 supply fee, which is payable to the instructor at the beginning of class.

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Let's Get Saucy

When you hear “sauce,” what comes to mind? A good repertoire of sauces can add smiles to your dinner guests' faces and take any dish to the next level. In this fun, hands-on class led by Katrina Filippone you will learn to create the “mother sauces” – five classic French sauces, and how to troubleshoot with thickening agents and liquid when oopsies happen. Please wear closed toe shoes and an apron; tie back long hair, remove all jewelry below the wrists and bring a to-go container to class. A $13 supply fee is payable to the instructor at the beginning of class.

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Oktoberfest Series: Bake Your Own Bavarian Pretzels

Learn how to make super delicious Bavarian style soft pretzels. German native Andrea Meyer will teach you how to make the pretzel dough, form the perfect pretzel and share her tips on how to bake the most delicious soft pretzel like a pro. Treat yourself and your family to this fun, hands-on experience. A $10 supply fee is payable to the instructor at the beginning of class.

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Oktoberfest Series: German Schnitzel & Potato Salad

Bring an apron, roll up your sleeves and learn how to prepare Schnitzel and German potato salad. German Schnitzel is made with pork and is served with a vinegar-based potato salad - it's the best! German native Andrea Meyer will share her tips and tricks for creating this quintessential German dish. Every tourist to Germany has had Schnitzel, and now you can learn how to make it - perfectly - in your own kitchen! Treat yourself to this fun, hands-on cooking class. Please bring a to-go container, an apron and a $12 supply fee, which is payable to the instructor at the beginning of class.

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Oktoberfest Series: Sweet Bavaria

Bavarian cooking is usually known for it's hearty and rustic dishes, however, there is a sweet side to Bavaria that you will discover during this fun, hands-on cooking class. Learn how to make Kaiserschmarrn (Sweet omelette with raisins and rum) and Apfelkuechle (a traditional German pastry made with sliced apples, dipped in a batter and pan fried). Prepare yourself for an authentic Bavarian culinary experience, as German native Andrea Meyer will share her favorite childhood desserts with you. A $10 supply fee is payable to the instructor at the beginning of class.

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Sharpening Your Knife Skills

Would you like to chop food fast and accurately like the chefs on “The Food Network?” Learn how to sharpen your knives, the different types of knives and their uses and how to make cuts like the professionals do. Please wear closed toe shoes and an apron; tie back long hair, remove all jewelry below the wrists and bring a to-go container to class. Instructor Katrina Filippone is a graduate of The Art Institute of San Antonio and a former pastry cook and baker. A $14 supply fee is payable to the instructor at the beginning of class.

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Step into Fall - Soups & Stews

Fall is here! Are you looking forward to cozy and delicious soups and stews that warm your body and soul? Do you want to learn new recipes and explore new ways of healthy eating? Join Chopra Center Certified Instructor Andrea Meyer for this hands-on Ayurvedic cooking class. Andrea will teach you how to prepare seasonal dishes and show you how to apply Ayurvedic principles in the kitchen. Please bring a to-go container, apron and a $10 supply fee, which is payable to the instructor at the beginning of class. Students will also take home a unique spice blend made during class.

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The Indian Food Diaries: A Variety of Dhal

Are you a vegetarian who is looking to spice up your cuisine? What about someone who is trying to incorporate a different type of protein into their diet? Instructor Raji Kailasam has just the dish for you, Dhal. In this class, you will learn how to make a staple protein dish for most vegetarians. You will get crafty with five types of legumes and beans in order to make a few varieties of Dhal. Bring to-go containers and an apron. A $10 supply fee is payable to the instructor at the beginning of class.

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The Indian Food Diaries: Chana Masala

As we evolve as a global community, our interest in world cuisine is also expanding, while enriching our minds and bodies. This session of The Indian Food Diaries will focus on “Chana Masala,” a popular chickpea dish. You will learn more than one method to cook the dish while making your own curry powder (or Garam masala), preparing the gravy and making the actual dish. Instructor is Raji Kailasam. Bring a to-go container, cutting board, apron and a $10 supply fee, which is payable to the instructor at the beginning of class.

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The Indian Food Diaries: Samosa

Are you looking to spice up your dinner menu? In this class, you will learn how to make a flaky, buttery, Indian stuffed pastry known as Samosa. You will learn how to make the dough which is not only easy to prepare but versatile. The inside will consist of spices and potatoes. Samosas can either be baked or fried. Bring a to-go container, cutting board, a rolling pin, an apron and a $10 supply fee, which is payable to the instructor at the beginning of class. The instructor is Raji Kailasam.

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