Food and Beverage Courses

Build your cake baking and decorating skills over two days in this hands-on class designed for beginners and those looking to improve their techniques. You will learn how to mix and bake a balanced cake, level and stack layers, and prepare smooth, stable frosting. Through guided instruction, you will practice essential decorating techniques such as crumb coating, icing, piping borders, and simple designs. As you progress, you will gain confidence in assembling and finishing a polished, professional-looking cake. By the end of the class, you will leave with your own decorated cake and the skills to recreate beautiful cakes at home.

Struggling to perfect your cheesecake? Let us help you build your skills with this classic favorite. In this hands-on class, you will work in groups to create a variety of cheesecakes, each inspired by a different flavor combination. As you learn techniques and tips for success, you will gain the confidence to create beautiful, show-stopping desserts for holidays and special occasions year-round.

In this hands-on, 3.5-hour class, you’ll learn the fundamentals of sourdough baking while enjoying the reward of fresh bread. You’ll explore the health benefits of sourdough, learn how to care for and maintain a starter, and practice essential techniques for mixing, kneading, shaping, and baking sourdough bread. You’ll make one dough ball during class. The one you make in class, you'll be able to take home with you to bake. There will also be one baked by the instructor during class, which you'll have a chance to taste. You’ll also take home a sourdough starter made with locally grown flour, along with guidance on how to feed and maintain it, and a recommended supply list to continue baking on your own. Perfect for beginners and anyone looking to build confidence with sourdough baking.

Discover the art of creating buttery, flaky croissants from scratch in this hands-on baking class. You will learn the essential techniques behind making beautifully layered pastry dough, from mixing and laminating to shaping and baking. With guidance from your instructor, you will create both sweet and savory croissants while gaining the skills and confidence to recreate these bakery favorites at home. Along the way, you'll learn tips for achieving light, golden layers and enjoy sampling your freshly baked creations.

Step into the world of wine with confidence. In this beginner-friendly course, you’ll learn to taste wine like a professional, explore classic varietals, and debunk common wine myths. You’ll also gain a solid foundation in wine service and get introduced to the basics of food and wine pairing. Whether you're a wine enthusiast or exploring a career in hospitality or wine sales, this course is the perfect starting point. No prior experience needed. Upon completion, you’ll earn the Beginning Sommelier Badge and be prepared to advance to the next level. Lunch is provided.

This intermediate wine course builds on basic knowledge to explore the world of wine more deeply. Students learn about the major wine-producing countries, how climate and soil affect grape growing, and how different winemaking styles influence the finished wine. Structured tastings help sharpen your palate and develop professional-level sensory analysis skills. Completion of this course earns the Intermediate Sommelier Badge and prepares students for advance sommelier program. Lunch is provided on Saturday.

Master the art and science of wine. In this final level, you’ll dive deep into the major wine-producing countries—France, Italy, Spain, Argentina, the United States, and more—learning the regional differences, varietals, and vintage impacts that define great wines. You’ll explore advanced pairing strategies, refine your blind tasting skills, and gain practical sommelier experience. Completion of this course includes a written and blind tasting exam and earns you the Advanced Sommelier Badge, Level Three Certification, and the official Madison College Sommelier Pin, a mark of your accomplishment and expertise in the field. Lunch is provided on Saturdays.