Want to open your own bakery? Or at least be able to whip up a European genoise or a great Amercian layer cake? We cover all things cake this week, from the tiniest cupcakes to fondant-draped layer cakes. (We’ll put together lunch too – one cannot live on buttercream alone!). As always, the final day is our “Chef Cake Challenge”, where teen get creative for our “judge’s table”!


  • The camp is for students ages 10-15 years of age
  • CU will provide beverages and lunch for our students while they work.
  • The series is five half-days, Monday through Friday, from 9:30 AM to 1:00 PM; August 18-22
Date: Mon   Aug 18  
Time: 9:30 am - 1:00 pm
Ages: 10-15
Price: $395
(Seats Available)

Summer steak fest – let’s do a great whiskey sauce for the steaks and pair them with a local craft ale. And sides made from the best of the local farmer’s market. You know, this might be our favorite summer entertaining meal. Other than hot dogs, that is.

Cheese and Chorizo Dip
Whiskey-glazed Steak
Herbed Potato Salad
S’mores Sundaes

We have wine and beer available for purchase, by the bottle or glass. (Southborough is not a BYOB town.)

Note: Tuition price is per couple.

Type: Hands On
Date: Sat   Aug 23  
Time: 6:30 pm - 9:30 pm
Ages: Adults
Price: $150

* Class Full *


Making homemade mozzarella is just too much fun. In this mini workshop, you’ll learn a little (just a little!) science behind cheesemaking, how to find ingredients, and how to make this classic mozzarella at home. We’ll also show you how to make homemade, ricotta, too, while your mozzarella sets up. Best part of making cheese? Eating it!

Type: Hands On
Date: Thu   Sep 4  
Time: 7:00 pm - 8:30 pm
Ages: Adults
Price: $35
(Seats Available)
Date: Sat   Sep 6  
Time: 6:00 pm - 8:30 pm
Ages: Adults
Price: $0
(Seats Available)
Date: Mon   Sep 8  
Time: 4:00 pm - 4:00 pm
Ages: Adults
Price: $0

* Class Full *


Very Basic 1 is our beginner cooking capsule – four one-night classes that cover the basics of knife skills, simple soups and stocks, and sauces; easy vegetable preparations; how to cook eggs; and the methods for cooking familiar cuts of beef, pork, chicken, and fish. We discuss building a pantry of ingredients and selecting a small batterie of equipment  included, as well as tips for menu planning, nesting tasks, shopping smarter, and sources for ingredients.

The goal of this series is about building your skills and confidence as well as training your tastebuds. At the completion of this capsule, you should be ready to put together some simple meals for yourself and family.

Who should take it: Individuals who have done a small amount of cooking – you may have just a handful of recipes you feel confident about – or those who have been cooking for years but have never had formal training and lack confidence about what they’re doing in the kitchen.

Week 1: (Sept 9) Basic Knifes Skills; Simple Stocks and Soups; Easy Vegetable Prep
Week 2: (Sept 16) Moist Heat Cooking Methods; Simple Sauces; Equipment for Moist Heat
Week 3: (Sept 23) Dry Heat Cooking Methods;  Simple Sauces; Equipment for Dry Heat
Week 4: (Sept 30) Pasta, Rice, and Grains; Modern Casseroles; Extras

Students receive a certificate of completion at the end of the session. 

A light snack prepared by our staff and non-alcoholic beverages provided – so you can survive!

Type: Hands On
Date: Tue   Sep 9  
Time: 6:30 pm - 10:00 pm
Ages: 16+
Price: $300
(Seats Available)
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