Class schedule JANUARY-MARCH 2016

Transcription

1 Class schedule JANUARY-MARCH

2 T he Kirkwood Culinary Kitchen at NewBo City Market opened in October 2012 and offers year-round culinary and nutritional classes for the general public. As the community s state-of-the-art learning center for hands-on culinary and nutrition education, the Kirkwood Culinary Kitchen offers a broad range of classes for everyone from the kitchen novice to experienced chefs. Come have fun and learn the tips and tricks you ll need to master your kitchen for an unforgettable culinary experience! CONTENTS January-March 2016 > Calendar at-a-glance... 1 > Cooking Series... 2 What s New Inside? You ve asked, and we ve listened! Materials fees > Culinary Classes... 4 are now included in the cost of tuition. No more hassling with change or remembering to bring cash to class. Just enroll and you re good to go! And remember, Double Your Fun classes mean you get to bring a partner to class for free! KIRKWOOD CULINARY KITCHEN LOCATION NewBo City Market rd Street SE Cedar Rapids, Iowa The Kirkwood Culinary Kitchen at NewBo City Market is located on the corner of 12th Ave. SE and 3rd St. SE in Cedar Rapids, at the site of the former Quality Chef building. For more information, and to register for classes at the Kirkwood Culinary Kitchen at NewBo City Market, visit Like us on Facebook! Follow us on Twitter Double Your Fun Classes priced for two participants. Only one person is required to sign up/pay for the class. The second participant will register during the first meeting time of the class.

3 CULINARY CLASSES AT-A-GLANCE Culinary Classes At-A-Glance Kirkwood Culinary Kitchen at NewBo City Market MARCH FEBRUARY JANUARY Date Day Class Tuition Time 12 Tue Discovering Bread Techniques: Cinnamon Rolls and Sweet Dough $ p.m. 14 Thu American Cuisine: Memphis Style Barbeque $ p.m. 16 Sat Date Night: Hand Rolled Italian Pasta and Meatballs $89 5:30-8 p.m. 19 Tue The Pizza Workshop $ p.m. 23 Sat Adult and Child Chinese Cooking: Egg Rolls, Crabmeat Rangoon and Fried Rice $ p.m. 23 Sat American Cuisine: New Orleans Creole $89 6:30-9 p.m. 25 Mon Junior Chefs: Italian Favorites $45 6:30-8 p.m. 26 Tue Discovering Pasta Classics: Marinara and Bolognese Sauce $ p.m. 30 Sat Spanish Tapas $49 6:30-9 p.m. 2 Tue Discovering Pasta Techniques: Ravioli, Tortellini and More $ p.m. 3 Wed Vegan Indian Cuisine 1 $49 6:30-8:30 p.m. 6 Sat Game Day Prep: Super Bowl Feast $49 1:30-4 p.m. 7 Sun Create Your Own Sugar Cookie House $45 11:30 a.m.-2:30 p.m. 7 Sun Handmade Bratwurst $69 3:30-6:30 p.m. 9 Tue Discovering Pasta Classics: Basil Pesto and Handmade Gnocchi $ p.m. 10 Wed Vegan Indian Cuisine 2 $49 6:30-8:30 p.m. 11 Thu Lunch and Learn: Cupid s Cuisine $ p.m. 13 Sat Date Night: Valentine s Day Dinner $89 6:30-9 p.m. 16 Tue Food and Fermentation: Kimchi and Sauerkraut $29 6:30-8:30 p.m. 17 Wed Czech Cuisine $ p.m. 19 Fri Lunch with a Chef: Soup, Salad and Sandwich $ p.m. 20 Sat Sushi for Beginners $69 2:30-4:30 p.m. 21 Sun Kitchen Basics: Introductory Training for the Home Chef $ p.m. 23 Tue Food and Fermentation: Home-Brewed Kombucha $29 6:30-8:30 p.m. 25 Thu French Comfort Foods $49 6:30-8:30 p.m. 27 Sat Junior Chefs: Culinary 101 $ p.m. 27 Sat Classic Cocktails I $ p.m. 1 Tue The Whole Chicken $55 6:30-8:30 p.m. 5 Sat American Cuisine: Chicago-Style Deep-Dish $69 5:30-7:30 p.m. 8 Tue Artisan Breadmaking at Home $ p.m. 9 Wed Stocking the Vegan Pantry: Traditional Favorites from Healthy Ingredients $45 6:30-8:30 p.m. 12 Sat Classic Cocktails II $ p.m. 13 Sun Sunday Morning Brunch $29 10:30 a.m.-12:30 p.m. 15 Tue The Donut Workshop $39 6:30-8:30 p.m. 16 Wed Comfort Foods of Ireland $ p.m. 17 Thu Canning 101: Salsas and Pickles $29 6:30-8:30 p.m. 18 Fri Cooking with Kids $45 6:30-8:30 p.m. 19 Sat Date Night: Local Wine Pairings $89 6:30-9 p.m. 20 Sun Easter Egg Decorating $ p.m. 22 Tue Pizza Lovers: Flat-bread Style-Pizza $55 6:30-8:30 p.m. 23 Wed Stocking the Vegan Pantry: Using Soy Products with Traditional Favorites $45 6:30-8:30 p.m. 24 Thu Canning 101: Jams and Sauces $29 6:30-8:30 p.m. 26 Sat Cooking with Kids: Sweet Treats $ p.m. Additional questions? Call or

4 COOKING SERIES Cooking Series Leave your comfort zone behind and invest in advanced gourmet cooking skills at a reduced price! Discovering Pasta Classics Series The Discovering Pasta Classics series is a three-part exploration of classic pasta dishes. The courses cover from-scratch preparations of sauces and pairings of both handmade and dried pastas. The focus of each class is to encourage an understanding of the history, flavor components and preparation techniques of entire dishes. In addition to recipes, the classes feature plating demonstrations and tastings. For a discounted tuition, take all three Discovering Pasta Classics classes by enrolling in the series. Classes include: Marinara and Bolognese Sauce, Ravioli, Tortellini and More; and Basil Pesto and Handmade Gnocchi. CLFB-5500 / 3 sessions / $149 >78156 Tue 6-8 p.m. Jan 26-Feb 9 Vegan Indian Cuisine Series Indian cuisine is exotic, but is not out of the reach of the home cook. Discover a variety of spices and simple techniques you can apply to everyday cooking. Recipes will be included. Classes include Vegan Indian Cuisine 1, and Vegan Indian Cuisine 2. CLFB-6081 / 2 sessions / $79 >78434 Wed 6:30-8:30 p.m. Feb 3-Feb 10 Burt Stocking the Vegan Pantry Series Many signs, and many doctors, are pointing us toward the use of more and more plant foods in our regular diet. How do we keep our traditional family favorite menus, but use healthy ingredients, and what ingredients should we stock in our pantry? We ll talk a little about why the vegetarian diet is important both individually and socially, a lot about ingredients with which to stock the pantry and how they might be used, and we ll demonstrate the preparation of dishes using no meat or dairy. Classes include Traditional Favorites from Healthy Ingredients, and Using Soy Products with Traditional Favorites. CLFB-6031 / 3 sessions / $79 >78418 Wed 6:30-8:30 p.m. Mar 9-Mar 23 Burt Canning 101 Series This series will cover introductory skill and applications for canning and preserving. We will make salsas, pickles, jams and tomato-based sauces. Classes include Canning 101: Salsas and Pickles, and Canning 101: Jams and Sauces. CLFB-1819 / 2 sessions / $50 >78222 Thu 6:30-8:30 p.m. Mar 17-Mar 24 Food and Fermentation Series This two-part series will cover various fermented foods and drinks, including kimchi, sauerkraut and kombucha. Learn everything you need to know to create these fermented favorites at home. Classes include Food and Fermentation: Kimchi and Sauerkraut, and Food and Fermentation: Home-Brewed Kombucha. CLFB-3200 / 2 sessions / $50 >78235 Tue 6:30-8:30 p.m. Feb 16-Feb 23 Rosenberger 2 Register at

5 Additional questions? Call or

6 GENERAL CULINARY General Culinary Classes Learn the techniques and recipes to master your kitchen! Discovering Bread Techniques: Cinnamon Rolls and Sweet Dough Join us for a baking experience that will please everyone s sweet tooth! This class will cover making sweet breads, cinnamon rolls and cream cheese frosting. The class finishes with a pan of take-and-bake cinnamon rolls. CLFB-1618 / 1 session / $55 >74372 Tue 6-8 p.m. Jan 12 American Cuisine: Memphis Style Barbeque Come enjoy the delicious world of Memphis style BBQ! You will learn about and sample dry and wet style smoked pork dishes and the differences in preparing each. Though Memphis style BBQ focuses primarily on pork, we will sample a few other dishes featuring smoked chicken and smoked salmon. Come hungry! CLFB-5901 / 1 session / $59 >76432 Thu 6-8 p.m. Jan 14 Schelin Date Night: Hand Rolled Italian Pasta and Meatballs Making pasta dough by hand is a simple and fun evening activity for couples. Learn how to create the perfect pasta dough, how to roll and prepare the dough, and the various sauces and meatballs that you can create to accompany your fresh pasta. Feel free to bring your own wine and beer to enjoy. Price includes all food and materials fees, as well as registration for two people. Must be 21 to attend. CLFB-1770 / 1 session / $89 >73808 Sat 5:30-8 p.m. Jan 16 TBA The Pizza Workshop Want to make your own homemade pizzas? Join Chef Andrew for a relaxed evening enjoying everything about pizza. This class will cover making pizza dough, pizza sauces, selecting toppings and forming your own pizza. The class finishes with your own pizza to take home. Price includes all food and material fees. CLFB-7150 / 1 session / $55 >73690 Tue 6-8 p.m. Jan 19 Adult and Child Chinese Cooking: Egg Rolls, Crabmeat Rangoon and Fried Rice This Chinese cooking class will teach adult and child duos to prepare authentic recipes. End this culinary experience by enjoying your meal together! CLFB-1327 / 1 session / $59 >73672 Sat 2-4 p.m. Jan 23 Liao American Cuisine: New Orleans Creole Learn how to make a traditional Gumbo and Po Boys - New Orleans style! It wouldn t be a New Orleans class if you didn t also learn how to make a French Quarter Beignet! CLFB-5901 / 1 session / $89 >76433 Sat 6:30-9 p.m. Jan 23 Junior Chefs: Italian Favorites From fresh pizza dough to homemade tomato sauce, Italian cooking is fun and the dishes are delicious! Come learn some new cooking techniques and enjoy freshly-prepared Italian cuisine to share with your family. For ages 6-10 with a parent. CLFB-9950 / 1 session / $45 >78141 Mon 6:30-8 p.m. Jan 25 Dougherty 4 Register at

7 GENERAL CULINARY Discovering Pasta Classics: Marinara and Bolognese Sauce Classic pasta sauces are a chef s best friend. Join Chef Andrew for an informational evening of cooking the classic sauces Bolognese and marinara. This class will cover from-scratch preparations of sauces and classic pairings with pasta. For a discounted tuition, take all three Discovering Pasta Classics classes by enrolling in the Discovering Pasta Classics series. CLFB-5520 / 1 session / $59 >78151 Tue 6-8 p.m. Jan 26 Spanish Tapas Learn to make simple, healthy and delicious smallbite Spanish tapas recipe. Featuring fresh ingredients, seafood and cured meats. Spanish tapas are always a crowd pleaser! Feel free to bring your own wine and beer to enjoy. Must be 21 to attend. CLFB-1315 / 1 session / $49 >78163 Sat 6:30-9 p.m. Jan 30 Discovering Pasta Techniques: Ravioli, Tortellini and More Bring home new skills and a delicious dinner! Join Chef Andrew for an introduction to stuffed and filled pastas. This class will cover making dough, two types of fillings and shaping pasta. The class finishes with fresh pasta and fillings to take home. CLFB-5520 / 1 session / $59 >78152 Tue 6-8 p.m. Feb 2 Vegan Indian Cuisine 1 Learn techniques for using cumin, roasted cumin, brown mustard seed and coriander, as well as the classic technique for preparing the perfect basmati rice. Also learn simple seasonings for beans and vegetables. This class can stand alone or serve as an introduction to Vegan Indian Cuisine 2. CLFB-6080 / 1 session / $49 >78437 Wed 6:30-8:30 p.m. Feb 3 Burt Game Day Prep: Super Bowl Feast Leave class with everything you need for your game day gathering. We will prepare a variety of dishes including chicken wings, chili, dips, and other finger foods and snacks. CLFB-1660 / 1 session / $49 >78164 Sat 1:30-4 p.m. Feb 6 Create Your Own Sugar Cookie House Bring your child for this fun, interactive class where we will make our own custom Valentine s Day house! Start with a sugar cookie house base, add on frosting and top with candy goodies galore! Each child will go home with their own house to enjoy for Valentine s Day! CLFB-1071 / 1 session / $45 >78397 Sun 11:30 a.m.-2:30 p.m. Feb 7 TBA Handmade Bratwurst Come learn the finer points of creating your own bratwurst! This class will cover selecting and grinding meat and stuffing your own bratwurst using natural casings. You ll make cheddarwursts in class. Please bring several gallon freezer bags to take your entire arsenal of handmade brats home with you to enjoy later. CLFB-4600 / 1 session / $69 >78567 Sun 3:30-6:30 p.m. Feb 7 Prochaska Discovering Pasta Classics: Basil Pesto and Handmade Gnocchi Pesto is a simple, delicious and versatile sauce. Potato gnocchi are a subtle, soft and flavorful pasta. Join Chef Andrew for a hands-on pairing of these classic dishes. This class will cover from scratch preparations of potato gnocchi and basil pesto. For a discounted tuition, take all three Discovering Pasta Classics classes by enrolling in the Discovering Pasta Classics series. CLFB-5520 / 1 session / $59 >78154 Tue 6-8 p.m. Feb 9 Vegan Indian Cuisine 2 In this class we will look at more complex recipes and techniques that build on Vegan Cuisine 1, however, it is not a prerequisite. Explore recipes using beans, tempeh, tofu and vegetables. Recipes will be more involved but will be demonstrated fully during the class. CLFB-6080 / 1 session / $49 >78439 Wed 6:30-8:30 p.m. Feb 10 Burt Lunch and Learn: Cupid s Cuisine Cupid s Cuisine is a hearty lunch to fill your heart s delight! Enjoy an appetizer, entree and dessert guaranteed to surprise your valentine. Grab a friend, boss or partner and come dine and dash with us. Leave with all of the recipes so you can woo your sweetheart with these romantic valentine ideas. CLFB-7600 / 1 session / $25 >78287 Thu 12-1 p.m. Feb 11 Birchansky Date Night: Valentine s Day Dinner Instead of dinner reservations, why not prepare your meal together? Start your romantic evening for two with canapés prepared by the chef. Then spend the evening preparing your entree with your partner. Finally, take home delectable treats to share, including chocolate-covered strawberries and truffles. Feel free to bring a bottle of wine (and glasses) to enjoy while you cook and learn! Must be 21 to attend. CLFB-1770 / 1 session / $89 >78159 Sat 6:30-9 p.m. Feb 13 Additional questions? Call or

8 GENERAL CULINARY Food and Fermentation: Kimchi and Sauerkraut Raw cultured vegetables are powerful super foods and include sauerkraut, kimchi, pickles and many others. If you buy sauerkraut or kimchi at the store, it is usually pasteurized which destroys the many strains of health promoting bacteria and naturally occurring enzymes that help with digestion and improving our gut health. Come and learn how easy it is to make your own kimchi and sauerkraut and get on the road to good health! CLFB-3205 / 1 session / $29 >78237 Tue 6:30-8:30 p.m. Feb 16 Rosenberger Czech Cuisine Come create and enjoy some classic and comforting dishes from the Czech Republic! CLFB-1345 / 1 session / $45 >78342 Wed 6-8 p.m. Feb 17 Kosek Lunch with a Chef: Soup, Salad and Sandwich Come join us for a fun demo-style class over your lunch hour. Your chef will create a classic lunch of Caesar Salad, White Bean and Kale Soup, and Tartine Nicoise. All you need to bring is an appetite and a drink of your choice. CLFB-1865 / 1 session / $25 >78215 Fri 12-1 p.m. Feb 19 Sushi for Beginners Looking to be a little more adventurous? Did you know that not all Sushi contains raw fish? In fact, sushi is the rice and sashimi is the raw fish that often accompanies the flavorful rice. Have fun creating traditional sushi rolls and inside-out rolls with wasabi and soy dipping sauce. CLFB-1330 / 1 session / $69 >78343 Sat 2:30-4:30 p.m. Feb 20 TBA Kitchen Basics: Introductory Training for the Home Chef This immersive, hands-on culinary class will give you the basic knife skills and culinary techniques you need to master your kitchen. Each week, we will focus on knife skills and techniques, while focusing on a different part of a four-course meal: Appetizer, Soups and Salads, Entrees and Desserts. By the end of the last class, you will have all the skills you need to create a four-course meal from scratch at home. CLFB-6400 / 4 sessions / $149 >78217 Sun 2-4 p.m. Feb 21-Mar 13 Dougherty Food and Fermentation: Home Brewed Kombucha Kombucha is a fermented, delicious probiotic tea. Through the power of fermentation, regular tea is transformed into a nutritionally alive drink that nourishes your body with compounds that detoxify, energize, support your immune system, streamline your digestive system, clarify your skin and elevate your mood. We ll brew up some kombucha and get you started with the skills to make it at home! CLFB-3205 / 1 session / $29 >78238 Tue 6:30-8:30 p.m. Feb 23 Rosenberger French Comfort Foods Join us for an evening creating our cold weather French favorites: boeuf bourguignon, soupe a l oignon and cassoulet. CLFB-1475 / 1 session / $49 >78169 Thu 6:30-8:30 p.m. Feb 25 Junior Chefs: Culinary 101 Learn knife skills, basic food preparation and handling, and kitchen safety. Students will work in teams. You will be competing on Junior Master Chef in no time! Ages CLFB-9950 / 1 session / $39 >78166 Sat 1-4 p.m. Feb 27 Classic Cocktails I Ready to impress your friends Mad Men style? Come discover the art of creating classic cocktails. You ll discuss traditional recipes, glass selection, a little historical perspective and a few modern variations on classics. Must be 21 to attend. CLFB-3075 / 1 session / $65 >78389 Sat 6-8 p.m. Feb 27 Kosek The Whole Chicken Want to save money and put dinner on the table? Learning basic, at-home butchering techniques will improve your cooking and save you money. Join Chef Andrew for an introduction to basic chicken butchery and cooking. This class will cover basic knife skills, pan searing and roasting. Recipes for chicken stock, sanitation techniques and safety tips will also be covered. CLFB-4600 / 1 session / $55 >78388 Tue 6:30-8:30 p.m. Mar 1 American Cuisine: Chicago Style Deep-Dish Italian influence combines with an American innovation in this Chicago style pizza class. Come prepared to learn what makes Chicago style pizza unique to the windy city, and be sure to bring your appetite! Learn how to make a true pizza pie, the Chicago way! Students will make classic Chicago style deep-dish pizzas as well as Chicago style stuffed pizzas. CLFB-5901 / 1 session / $69 >78340 Sat 5:30-7:30 p.m. Mar 5 Clark 6 Register at

9 General Culinary Artisan Breadmaking At Home Bake the classic wholesome breads that have sustained life for countless generations. Join Chef Andrew for an evening of baking and working with the classic, simple wheat, white, and rye dough. This class covers kneading, rolling and baking bread loaves. The focus of the class is producing six full loaves of bread, some baked in class, and some baked at home. CLFB-1655 / 1 session / $45 >78129 Tue 6-8 p.m. Mar 8 Stocking the Vegan Pantry: Traditional Favorites from Healthy Ingredients Many signs, and many doctors, are pointing us toward the use of more and more plant foods in our regular diet. How do we keep our traditional family favorite menus and use healthy ingredients; and what ingredients should we stock in our pantry? We ll talk a little about why the vegetarian diet is important both individually and socially, a lot about ingredients with which to stock the pantry and how they might be used, and we ll demonstrate, using no meat or dairy, the preparation of tofu cheese toasties, stuffing and gravy, and Eggplant parmesan with garlic bread. CLFB-6032 / 1 session / $45 >78429 Wed 6:30-8:30 p.m. Mar 9 Burt Classic Cocktails II This class picks up where the first class left off with the creation of your own cocktails. Be sure to bring your own shaker or mixology kit. Must be 21 to attend. CLFB-3075 / 1 session / $55 >78391 Sat 6-8 p.m. Mar 12 Kosek Sunday Morning Brunch Come enjoy all your brunch favorites in one morning! We will start with scones, learn the basics of quiche, and finish with Eggs Benedict. Add a Bloody Mary or a mimosa, and this will be the perfect morning meal to fuel your weekend. Must be 21 to attend. CLFB-7000 / 1 session / $29 >78165 Sun 10:30 a.m.-12:30 p.m. Mar 13 The Donut Workshop Learn how to make your favorite donuts. Everything from raised donuts and cake donuts, to filled donuts and long johns. Learn how to create new and delicious combinations to put a gourmet twist on a classic breakfast favorite. You ll learn tips and tricks from a professional chef on how to make the best fresh homemade donuts. Bring your appetites, and don t forget to bring containers to bring home the leftovers! Ages 14 and up. CLFB-7000 / 1 session / $39 >78286 Tue 6:30-8:30 p.m. Mar 15 Kosek Comfort Foods of Ireland Spend the evening immersed in Irish culture and food. Learn all about traditional Irish comfort foods and pub favorites! CLFB-1348 / 1 session / $39 >73800 Wed 6-9 p.m. Mar 16 Kosek Canning 101: Salsas and Pickles We will cover canning fundamentals by utilizing different salsa recipes and preparations. We will also make a few varieties of pickles. Participants will be able to take home what they make in jars that will be provided in class. CLFB-1820 / 1 session / $29 >78224 Thu 6:30-8:30 p.m. Mar 17 Cooking with Kids Explore various recipes that allow creativity and individualization, and are guaranteed to please both the child and the parent. This is a hands-on class allowing you and your child to cook together. Ages 8-12 with a parent. CLFB-1036 / 1 session / $45 >78236 Fri 6:30-8:30 p.m. Mar 18 Dougherty Additional questions? Call or

10 General Culinary Date Night: Local Wine Pairings Wines from local wineries paired with seasonal dishes: all the ingredients for an impressive date night. We will cover preparation and the basics of wine pairing. Must be 21 to attend. CLFB-1770 / 1 session / $89 >78160 Sat 6:30-9 p.m. Mar 19 Easter Egg Decorating Bring your child to this fun, interactive cooking class! Each pair will learn how to properly boil a hard boiled egg and the secrets to getting the egg to peel off the shell perfectly. After we are done boiling the eggs and letting them cool, we ll work on the dyeing process and fun different techniques you can use! Each pair will go home with a dozen decorated eggs. CLFB-1038 / 1 session / $25 >78571 Sun 3-5 p.m. Mar 20 TBA Pizza Lovers: Flat-bread Style Pizza Students will make several variations of the micro-thin crust varietals, including traditional flat-bread style and thin cracker crust style pizza. CLFB-7156 / 1 session / $55 >78153 Tue 6:30-8:30 p.m. Mar 22 Clark Stocking the Vegan Pantry: Using Soy Products with Traditional Favorites Many signs, and many doctors, are pointing us toward the use of more and more plant foods in our regular diet. How do we keep our traditional family favorite menus and use healthy ingredients; and what ingredients should we stock in our pantry? We ll talk a little about why the vegetarian diet is important both individually and socially, a lot about ingredients with which to stock the pantry and how they might be used, and we ll demonstrate using no meat or dairy, the preparation of mock tuna and mock chicken salad, sweet and sour tofu, black bean-tofu chili, butternut squash mousse and blackberry mousse. CLFB-6032 / 1 session / $45 >78431 Wed 6:30-8:30 p.m. Mar 23 Burt Canning 101: Jams and Sauces We will conclude our canning series with a variety of jams and tomato-based sauces. Participants will be able to take home their completed jams and sauces in provided jars. CLFB-1820 / 1 session / $29 >78225 Thu 6:30-8:30 p.m. Mar 24 Cooking with Kids: Sweet Treats Come to the kitchen for some cookie baking and decorating fun! Ages 6-9 with a parent. CLFB-1036 / 1 session / $35 >78168 Sat 1-3 p.m. Mar 26 8 Register at

11 Registration Four easy ways to register: Online at Call or between 8 a.m. and 5 p.m. any weekday. Fill out the enrollment form below and mail with payment. Continuing Education Kirkwood Community College 6301 Kirkwood Blvd. SW Cedar Rapids, Iowa Fill out the enrollment form below and fax to Please register me for: Class No. Class Title Tuition Name Address City State ZIP Phone (day) Phone (evening) Address Social Security # MasterCard Visa Discover Card Number Expiration date: / / Signature: Tuition enclosed: $ Classes are subject to cancellation if registration is insufficient. Registration is not complete until payment is received. Seating is limited and may fill prior to the deadline. Kirkwood Community College assumes no liability for accidents that occur while participating in Continuing Education classes and provides no funds to cover medical costs. Participants are reminded that participation is entirely voluntary and are strongly urged to have their own health insurance. It is understood that participation is voluntary and Kirkwood Community College is not responsible for injuries or accidents and all liability against them is waived. Kirkwood Community College declares and affirms to its students, employees and to the public that it does not discriminate on the basis of sex, race, color, creed, religion, national origin, age, physical or mental ability, sexual orientation, gender, gender identity, physical attributes, veteran status, genetic information, socioeconomic status, and actual or potential parental, family or marital status in its educational programs, activities, admission procedures or employment practices. The College affirms its commitment to comply with all applicable federal and state laws, regulations and orders. If you have questions or complaints related to compliance with this policy, please contact Michael Roberts, Executive Director of Human Resources at Kirkwood Community College, 313 Kirkwood Hall, 6301 Kirkwood Blvd., SW, Cedar Rapids, IA 52404, or by phone to , or to michael.roberts@kirkwood.edu; or Vice President, Student Services, Jon Buse, 115 Iowa Hall, at , or to jon.buse@kirkwood.edu; or Vice President, Academic Affairs, Bill Lamb, 100 Iowa Hall, at , or to bill.lamb@kirkwood.edu; or the Director of the Office for Civil Rights, U.S. Department of Education, Citigroup Center, 500 W. Madison, Suite 1475, Chicago, IL 60661, phone number , fax

12 Class schedule JANUARY-MARCH 2016 Continuing Education Kirkwood Community College 6301 Kirkwood Blvd. SW Cedar Rapids, Iowa Non-Profit Organization U.S. Postage Paid Cedar Rapids, Iowa Permit No. 94