Maine Adult Education Program
with Constantine Zoulamis
Next session: December 2nd to 9th, 2026
In this hands-on class, you’ll learn to prepare classic Greek appetizers like tzatziki, stuffed grape leaves, and giant beans. We’ll also create hearty, comforting soups, including lentil, great northern bean, and the traditional avgolemono, featuring both chicken and meatball variations. All materials/ingredients provided.
with Deb Arter
Next session: November 5th, 2026
Time to get out the sweaters and have some tea! Scones are the perfect accompaniment! In this 3-hour class, we will make: Harvest Pumpkin Scones, Double Ginger Scones, Savoy Hotel Classic Scones, Maple Bacon Scones, and Cranberry Orange Scones. All ingredients provided. No experience needed. Be sure and bring a container to take home samples. You will fall in love with these flavors!
with Tony Garreton
Next session: September 14th, 2026
Join Tony for this special one-night cooking workshop! Ropa vieja is a classic Caribbean dish of shredded beef stewed in a flavorful tomato-based sauce with peppers, onions, and spices, traditionally made with flank steak or chuck roast that is slow-cooked until tender. The name means "old clothes" in Spanish, referring to the shredded meat's appearance. It's typically served with white rice, black beans, and other vegetables. Special Note: The instructor will provide the shredded beef already cooked, while students will prepare the side dishes together in class. The instructor will go over how students can make the shredded beef at home. Please bring containers to take food home with you! *There is a $25 ingredients fee, payable to the instructor at class.
with Mark Shinners
Next session: October 7th to 21st, 2026
This class is presented by NE Food Safety. Learn what you need to stay safe, keep customers safe and pass the CFPM exam. All key points are covered, from cleaning and sanitization to cooking temperatures, purchasing, supervision, HACCP and more! Price includes unlimited practice questions, book, class, and proctored exam. Students will be taught information in a variety of manners, including an exciting round of Food Jeopardy. The instructor is bilingual (Spanish/English), with over a decade of experience instructing adult learners at hospitals, VAs, colleges and universities, restaurants and hotels, and more. He will use the ServSafe method for instruction of the FDA code so that you will be ready to pass the exam!
with Mark Shinners
Next session: October 7th to 21st, 2026
This class is presented by NE Food Safety. Learn what you need to stay safe, keep customers safe and pass the CFPM exam. All key points are covered, from cleaning and sanitization to cooking temperatures, purchasing, and proper methods of food preparation and delivery. Price includes unlimited practice questions, book, class, and proctored exam. Students will be taught information in a variety of manners, including an exciting round of Food Jeopardy. Your instructor will be bilingual (Spanish/English), with over a decade of experience instructing adult learners at hospitals, VAs, colleges and universities, restaurants and hotels, and more. Upon completion of this course participants will receive a certificate of completion. *This certification program runs concurrently with the food manager class. Students may opt to take the food manager exam during the last night, on 4/29 if they desire.
with Mark Shinners
Next session: October 28th to November 4th, 2026
This class is presented by NE Food Safety. Learn what you need to stay safe, keep customers safe and pass the CFPM exam. All key points are covered, from cleaning and sanitization to cooking temperatures, purchasing, and proper methods of food preparation and delivery. Price includes unlimited practice questions, book, class, and proctored exam. Students will be taught information in a variety of manners, including an exciting round of Food Jeopardy. Your instructor will be bilingual (Spanish/English), with over a decade of experience instructing adult learners at hospitals, VAs, colleges and universities, restaurants and hotels, and more. Topics covered include correct ID Process, Drink Measurement, DRAM Shop Law, Negligence, How to Diffuse Difficult Situations, BAC rate and Intoxication Factors, as much more. This class is fun, but it’s also important. Get your team trained before the busy season! *There will be no alcohol on premise.