Program Overview

In addition to our highly regarded degree program offerings, The Gulf Coast Culinary Institute offers the most comprehensive recreational cooking and wine appreciation program on the Gulf Coast. In no other school will you find more unique class concepts and schedule options. All instructors hold certification through the American Culinary Federation, the American Hotel and Lodging Association or the Society for Wine Educators.

Class Overview

Our classes are geared for people of all ages. Some class concepts are very broad, while others are inherently advanced and esoteric. However, in all cases, our approach is to run intimate, “hands-on,” full participation, three to five hour classes. Maximum enrollment in hands-on classes is 10 to 16 students (the exact number depends on the kitchen/room assignment and the course material being taught). No one leaves the class hungry or thirsty.

Class Structure

As a rule, classes last three to five hours. Typically, a class consists of three segments: a brief lecture, cooking and eating. At the end of the class, participants gather to enjoy the food they have prepared. Wine is paired with most meals. Participants must be at least 21 years of age in classes that serve wine.

Instructors

Instructors come from professional food and beverage backgrounds and hold industry-recognized certifications.

Summer 2008 Class Schedule

Click the course name to see the full course description. If you find a course or courses you are interested in taking, call 251-968-3104. Payment in full must be made five business days prior to class to hold your registration.

May

• CEU200C80. Sushi
  Saturday May 31 - 1pm – 5pm
  Instructor: Douglas
  $40

June

• CEU104D80. Thailand
  Saturday June 14 - 1pm – 6pm
  Instructor: Douglas
  $50
• CEU103C80. Fresh Catch Cooking
  Saturday June 28 - 1pm – 5pm
  Instructor: Douglas
  $35

July

• CEU202D80. Spain
  Saturday July 19 - 1pm – 6pm
  Instructor: Douglas
  $50

Need more information?

Contact Ed Bushaw on the Gulf Shores Campus for more information.