Culinary Workshops

Whether you are a novice in the kitchen or a professional chef, our Culinary Arts courses are fun, informational and can help you become a better, safer cook. Classes are taught by professional chefs in Gateway’s Racine and Elkhorn state-of-the-art kitchens. Courses include demonstration and hands-on training on a variety of cooking-related topics, and you always get to take home what you make. 

For the workplace
Culinary classes are great team-building exercises! Bring in your team to strengthen comradery and foster workplace collaboration by practicing leadership, teamwork and following instructions in the kitchen. 

For  professional chefs and restaurateurs 
Want to get ahead in your restaurant career? We offer the ServSafe training and certification program accredited by the American National Standards Institute - Conference for Food Protection. ServSafe training and certification is widely recognized and sought-after for restaurants looking to fill management positions. 


ServSafe Manager Live Review & Exam
This single-day session blends lecture, video and activities to help participants study and review for the ServSafe Manager Exam, which will be administered at the end of the session. This workshop includes the most current edition of the ServSafe Manager’s Book, lunch, live review session and all exam fees.

Baked Goods for Gluten-Free
This course will give you the confidence to prepare easy and delicious gluten-free baked goods. This workshop consists of demo, hands-on baking, recipe sharing and, of course, tasting!

Basic Pie Crust and Pie Fillings
Learn the lifetime skills of making and rolling pie dough by hand, making crust, choosing great-tasting fruit and tips and tricks to bake picture-perfect pies! 

Learn to make delicious and beautiful cheesecakes using one simple recipe that can be adapted to please any palate. 

Essential Knife Skills 
Gain confidence at the cutting board with the chef’s most important tool--the knife. Your expert instructor will help you hone existing knife skills and practice fundamental cuts for vegetables.