Pashi Sandhu


Fifteenth year. South Asian Curry Cooking. $100 for four-session series, $25 for individual class plus $5 food fee. Call to arrange times. 3612 Ordway St. NW.


Basic Kneads

Bobby Ericsson (703) 232-9228 or (703) 425-9131

Fifth year. Baking With Whole Grains Workshop. Held weekly, call for details. Free. Springfield, Va.

Debbie Olin

(703) 820-1555

Third year. Basic Breads Workshop: honey whole wheat, egg bread, wine and cheese bread, etc. Includes both demonstration and participation, 10:30 a.m.-2 p.m., Sept 26, $25.

Northern Virginia Fine Arts Association

(703) 548-0035

Baking in a Modern Mode will cover chocolate desserts, fruit desserts, breads, pastry, holiday baking. Five lessons. Hours: 6:30-8:30 p.m.. Dates: Oct. 14, Oct. 21, Oct. 28, Nov. 4, Nov. 11, $100 a series or $20 per lesson (NVFAA members receive a 20 percent discount). For application write to The Northern Virginia Fine Arts Association, The Athenaeum, 201 Prince St., Alexandria, VA 22314.


Amy Malone School of Cake Decorating

(703) 820-1555

Fifteenth year. Certified member of the International Association of Cooking Professionals. Beginner Cake Decorating, six sessions, 10 a.m.-noon, or 7:30-9:30 p.m., starting Sept. 15, $45; Pizza Pizazz, 7-10 p.m., Sept. 16, $25; Vegetable Floral Bouquets, 7:30-9:30 p.m., Sept. 24, $20; Garnishes I, 7:30-9:30 p.m., Oct. 1, $20; Commercial Decorating 10 a.m.-2:30 p.m., Oct. 3, $25; Easy Pasta, 7-10 p.m., Oct. 8, $25; Hors d'oeuvres, noon-3 p.m., Oct. 10, $25; Chocolate Artistry, 7-10 p.m., Oct. 15, $25; Garnishes II, 9:30-11:30 a.m., Oct. 17, $20; Intermediate Cake Decorating, 6 sessions, 10 a.m.-noon, or 7:30-9:30 p.m., beginning Oct. 27, $50; Halloween Workshop, 7-10 p.m. $20, Oct. 29, $20; Simplified Candymaking, 10 a.m.-2:30 p.m., Oct. 31, $25; Bread Dough Gifts and Ornaments, 7-10 p.m., Nov. 11, $25; Garnishes III, 7:30-9:30 p.m., Nov. 12, $20; Buche de Noel, 10 a.m.-1 p.m., Nov. 14, $15; Marzipan, 10 a.m.-1 p.m., Nov. 21, $25; Figure Piping, 10 a.m.-2:30 p.m., Nov. 28, $25; Gingerbread House Workshop, 10 a.m.-1 p.m. or 7-10 p.m., Dec. 3, Dec. 10, $25; Christmas Workshop, 10 a.m,.-4 p.m., Dec. 5, $35, 6010 Jan Mar Dr., Falls Church, Va.

Connie's Confectionary

(301) 868-9444 (Clinton, Md.)

(301) 428-1400 (Germantown, Md.)

Twelfth year. At Germantown Commons Shopping Center and Clinton Village Mart. All sessions are offered at both stores and are two hours long unless otherwise noted. Cake Decorating I, 6 sessions, 6:30 p.m., Sept. 23-Oct. 28 and Nov. 11-Dec. 16, $30; Cake Decorating II, 6 sessions, 6:30 p.m., Sept. 22-Oct. 27, $40; Cake Decorating III, 6 sessions, 6:30 p.m., Nov. 10-Dec. 15, $45; Basic Candy, one session, 11 a.m., Oct. 10, (Clinton), 9:30 a.m., Oct. 10 (Germantown) $12; Party Foods Class, 2 sessions, 6:30 p.m., Oct. 23 and Nov. 6 (Clinton), Nov. 9 and 16 (Germantown), $42; Choco-Paste Roses, one class, noon, Oct. 24 (Clinton), 6:30 p.m., Oct. 22 (Germantown), $14; Wedding Seminar, two sessions, 6:30 p.m., Oct. 26, Nov. 1 (Clinton), 6:30 p.m., Oct. 5, 19 (Germantown), $28; Christmas Panorama Egg Ornaments, two sessions, 1 p.m., Oct. 31, Nov. 7 (Clinton), 6:30 p.m., Nov. 12, 19 (Germantown), $24; Gingerbread House, two-sessions, 11 a.m., Nov. 14, 21, $28; Holiday Cookies, molded, cut-out and fancy, 11 a.m., Nov. 28, $12; Wilton Video Night, 6:30 p.m., Nov. 30 (Clinton), Dec. 7 (Germantown), free by registration only; Gingerbread House Ornaments, 6:30 p.m., Dec. 3, $15; Christmas Chocolate Candy I and II, two-sessions, 11 a.m., Dec. 5, 12 (Clinton), 11 a.m., Dec. 5 and 2 p.m., Dec. 12 (Germantown, $24. Parent/Child Christmas Candy Class, one session, 2 p.m., Dec. 6 or Dec. 13, $12, Chocolate Birthday Parties (Germantown only) for children or adults, 1 1/2 hours of party and instruction in chocolate candy making; includes a decorated cake, ice cream and drinks. Call for details.

Fairfax County

Department of Recreation and Community Services

(703) 691-2672

Twenty-second year. Cake Decorating, eight weekly 2-hour sessions beginning week of Sept. 21, $32, call for exact location.

Maranatha Creations

Terry Bork (301) 384-1634

Cake Decorating, Basic and Intermediate, eight-session courses; Candymaking I and II, 2 sessions; Gingerbread House, two sessions; Holiday Cookies, two sessions; Vegetable Bouquets, one session. Classes are held in Montgomery and Prince Georges Counties. Taught in English and Spanish. Call for times, prices and location (after 3:30 p.m.)

Takoma Park Recreation

Belle Ziegler (301) 270-4048

Beginning Cake Decorating with instructor Gloria Thomas, eight-session course meeting Tuesday evenings from 7-9 p.m. starting Oct. 6, $25. Pre-registration is required. 7500 Maple Ave., Takoma Park, Md.


The Birthday Baker

Beverly Kobrinetz (301) 460-3191 or (301) 871-2868

Tenth year. Baking and International cooking for children. Specialties include bread dough animals and unicorn pizza. Monday-Thursday at 4 p.m., 14104 Blazer Ln., Silver Spring, Md.

Culinary Kids

Gail Osgood and Suzanne Chollet 229-0838

Fall and winter classes for ages 4-10. Bethesda.


Felicia Levy

(202) 654-8893

Fifteenth year. Cantonese, Northern and Szechuan cuisine, including a variety of make-ahead dishes for a Chinese banquet. Six lessons, 7-9 p.m., starting Sept. 22, $80. 6131 Nevada Ave. Chevy Chase, Md.

Franklin Chow Caterers

(202) 265-5651

Twelfth year. Small groups. Lessons in deboning, marinating, fire pot, stir-frying and steaming. Series of two classes, 2-5 p.m., Oct. 24, 31; Nov. 14, 21; Dec. 5, 12; Jan. 9, 16; Feb. 20, 27; Apr. 9, 16. $36, 1851 Columbia Rd. NW, No. 501

Kevin Marvelle

(301) 656-7406

Fifth year. Eight 3 1/2-hour classes consist of hands-on experience with all aspects of meal planning, preparation and cooking. Class limited to four students. Sundays, 4:30-8 p.m., dates to be arranged, 121 Quincy St., Chevy Chase, Md.

The Chinese Cookery Inc.

Joan Shih (301) 236-5311

Fifteenth year. Chinese Cuisine, five 2-hour classes for each level: Basic, Advanced, Gourmet l, Gourmet ll, Gourmet lll, Szechuan, Hunan, $80 to $85; Japanese Sushi, two hours, $25; Chinese Cooking for Children, five 2-hour classes, $85. Classes are offered from 7-9 p.m. weekdays or 11 a.m.-1 p.m. on Saturdays. Private lessons are available by appointment. 14209 Sturtevant Rd. Silver Spring, Md.

Vilma Grace

(301) 299-2651

Shortcuts in Chinese stir-fry food preparation for the busy person. Taught by cookbook author and TV chef. Two sessions, Sept. 28, Oct. 5, 7-9 p.m. $45. 8800 Cord Circle, Potomac, Md.

Ms. Wu

(301) 983-0733START NOTE cq.END NOTE

High fiber and low cholesterol diet cooking course. Students will cover basic principles of nutrition, food selection and preparation. Learn to prepare a variety of delicious Chinese dishes in a healthful, low-cholesterol fashion, four sessions, $79; Dim sum, 3 sessions for $69. Call for more information. Potomac, Md.

Madame Yee

(301) 229-6266

Sixteenth year. Get a free copy of instructor Madame Yee's "You Can Cook Anything Chinese," and join in on a shopping trip during four two-hour weekly classes beginning Wednesday Sept. 23, 7:30-9:30 p.m. or Thursday Sept. 24, 10 a.m.-noon. $85. 6809 Barr Road, Bethesda, Md.


Linda Farrell/Class Act Catering

(703) 820-1555

Seventh year. Successful Catering Workshop, offers menu suggestions, planning food quantities, advertising, pricing, contracts and recipes, 10 a.m.-1 p.m., Sept. 19, $25. 6010 Jan Mar Dr. Falls Church, Va.

Lois Carter

(301) 762-0176

Twelfth year. Menus for brunch, lunch, dinner and cocktail buffet. Four lessons, every Wednesday beginning Oct. 7, 10:30 a.m.-12:30 p.m., $20. 10509 Unity Ln. Potomac, Md.

Margot Hahn

(202) 363-4144

Twelveth year. How to give a party and take a nap before the company comes. Six lessons, 10 a.m.-noon, $150. Northwest, D.C.


Kitchen Bazaar

Five Locations

Two-session classes, exploring basics of food processors while preparing a full meal. Register through any Kitchen Bazaar store, deadline is one week before the class, payment due upon registration. $40. For further information call individual locations: Courses: Falls Church, Seven Corners Shopping Center (703) 534-0220, 7-9 p.m., Sept. 16, 23; Bethesda: Montgomery Mall, (301) 365-5555, 7-9 p.m., Sept. 16, 23; Washington D.C., 4455 Connecticut Ave. NW, 244-1550; 6:30-8:30 p.m., Sept. 17, 24; Annapolis, Annapolis Mall, (301) 224-4414, 7-9 p.m., Sept. 17, 24; Towson, Towson Plaza, Md., (301) 337-8900, 7-9 p.m., Sept. 17, 24.

Northern Virginia Community College

Jackie Boston (703) 670-2191 ext. 242

Ninth year. Preparing a variety of foods in a microwave oven as well as hints and tips for everyday meal preparation. Four sessions, Wednesdays, 7-9:30 p.m., Oct. 14th-Nov. 4th. $55 plus $12 food fee, Woodbridge Campus, 15200 Neabsco Mills Rd.


Carol Mason, Chanterelle Caterers

(202) 363-3900-day (202) 333-2448-evening

Sixteenth year. Lessons in techniques and principles of French cooking and their application to other cuisines. Classes include both demonstration and participation. Bill Cook of Pearsons Liquors will also offer brief wine tastings to accompany each meal, Wednesday evenings, 7-9 p.m., $25. Daytime classes also available, 3714 Macomb St. NW.

Elizabeth Esterling

(202) 333-4451

Eleventh year. Easy, elegant, do-ahead intermediate and advanced French cuisine lessons. Baking, food processor and microwave techniques included in five 2 1/2-hour lessons. Call for dates and times. $150. 1619 34th St. NW.


Albert H. Coleman

(202) 832-3950

Fourth year. Charcoal Cooking using a covered grill, weekends or by appointment, $30 per person, $50 per couple. Classes held on weekends or by appointment. Call or write P.O. Box 56142, Washington, D.C. 20011.

Ann Yonkers

The American Table (202) 362-8228

Sixth year. Daytime and evening classes with the co-author of "Capital Entertaining," a guide to Washington area caterers and party sites. Culinary Techniques, five-session full-participation course preparing stocks and soups, chicken, fish, vegetables, meats, pastas and grains, Tuesdays from 7-10 p.m., beginning Sept. 29, $150/series, $35/class; Mediterranian Meals: The Cooking of Sicily and Provence, two-session course with wine-accompanied meals, 7-10 p.m., Nov., 12, 19, $65/series, $40/class; Holiday Feasts, two-sessions, 7-10 p.m., Thursdays, Dec. 3, 10, $75/series, $40/class; Microwave Cooking, one session, learn to prepare fish, seafood, vegetables and sauce, 7-10 p.m., Jan. 12, $35; Yeast Breads, one session, 7-10 p.m., Jan. 19, $30; Cheap Cuts and Glorious Greens, one session, 7-10 p.m., Feb. 9, $35. Culinary Techniques (Spring), four sessions, 7-10 p.m., Thursdays, beginning Feb. 25, $130/series, $35/class; American Focus: Techniques and Ingredients in the Cooking of the South and Southwest, two sessions, 7-10 p.m., Tuesdays, April 19, 26, $65/series, $35/class; Grilling, includes lessons in home-smoking, two sessions, 7-10 p.m., Tuesdays, May 3, 17, $65/series, $35/class. Reservations and payment in advance, limited enrollment.


(301) 984-4519-Jessica Schaffer

or Mary W. Smith (White Flint)

(703) 556-4519-Sally Pleasants (Tysons Corner)

First year. Microwave Finesse: Simplify Your Holiday Cooking, noon-1:30 p.m., Nov. 12; Thanksgiving Desserts, noon-1:30 p.m., Nov. 19; Opening House Entertaining: Appetizers and Holiday Beverages, noon-1:30, Dec 3; Baking: A Holiday Tradition, noon-1:30, Dec. 10; Gift Giving Ideas from the Kitchen, noon-1:30, Dec. 17. All classes are free.

Culinary School of Washington

(202) 745-COOK or toll-free 800-624-2314

The Culinary School of Washington, accredited by the Council for Non-Collegiate Continuing Education, offers five intensive training programs, in addition to more than 100 short courses for the amateur and professional. Executive Gourmet Chef Program and Chef Program (each six months) are professional programs providing both theoretical and hands-on training in French, Italian, Spanish, Chinese and American cuisines, restaurant law, baking and pastries, dining room and beverage management, $4,990 plus $485 for books and materials; International Pastry and Confectionary Program, a six-month (25-week) intensive professional program emphasizing pastries, yeast products, cakes and icings, production techniques, and management skills, $4,990 plus $485 for books and materials; International Buffet Catering Program, a six-month (25-week) intensive program covers catering law, food and beverage cost control, menu planning. New classes form every month, 7 a.m.-6 p.m., Saturdays and Sundays beginning in September; The Professional Host Program, an 8-week intensive program emphasizing the position of the host/hostess, maitre d' and sommelier as a viable career. Areas covered include dining room management, supervisory skills, food and beverage cost control, and wines, $1,995 plus $485 for books and materials. 7 a.m. to 6 p.m., Saturdays and Sundays, beginning in September. For exact dates and admissions information call or write: Admissions, The Culinary School of Washington, 1601 Connecticut Avenue, NW Suite 200, Washington, D.C. 20009


(703) 534-1559

Fifth year. Dining In, preparing elegant French, Italian or Oriental at your home, by appointment; Birthday Parties, one-session in garnishing platters, creating vegetable animals, 1:30-4 p.m., Saturdays, beginning September 19; Garnishing: Basics and Beyond, one session, 10 a.m.-12:30 p.m., beginning Sept. 19, Arlington, Va. Call for more information.


Julie Dannenbaum (800) 624-6070 or (304) 536-1110

Eleventh year. Classical French Cuisine, New Trends in Vegetable Cookery, Great American Cuisine, Creative Cooking with a Touch of the Orient, Pastries and Desserts, Italian Cooking, and Continental Spa Cuisine. Sessions are scheduled for weeks of March 6-11, March 13-18, March 20-25, April 10-15, $1,025 double occupancy in March, $1,125 double occupancy in April (single occupancy, add $75,) White Sulphur Springs, WV.

L'Academie De Cuisine

(301) 986-9490START NOTE cq END NOTE

Eleventh year. L'Academie De Cuisine, accredited by the International Association of Cooking Schools and approved by the Maryland Board of Education, offers both professional and amateur programs: The Culinary Career Training Program is full-time, two-year program of study and externship, teaches theoretical skills and techniques of fine food planning, preparation, and presentation. Semester begins Sept. 21, tuition, $11,500; Theory and Techniques of Cooking is a part-time, nine-month program on understanding food and its preparation with the correct technical applications, 3-hour session, Mondays, 10 a.m or 6:30 p.m. beginning Sept. 14th, $1,865; Practique Course, part-time, nine-month program on basic techniques, Mondays, 2 p.m. or Tuesdays, 7 p.m. starting Sept. 14th/15th, $2,085; Pastry Program, part-time, six-month program, in-depth study in specialized field of pastry. Demonstration and participation format. Mondays, 6:30 p.m. and Saturdays, 1 p.m. starting Sept. 19th, $3,450; Catering Course, specialized food for catering and catering as a business, for advanced students, both lecture and demonstration, eight classes, Thursdays, 7 p.m. beginning Oct. 1, $450; Basic Techniques of Cooking, introductory course (beginning/intermediate) on the application of cooking techniques, participation format, four classes, Thursdays at 7 p.m. beginning Oct. 1, $160; Theory and Techniques of Oriental Cooking, covers cooking techniques and ingredients of eight Asian countries, lecture/demonstration format, four classes, 7 p.m., Tuesdays beginning Sept. 22, $100; Business Etiquette Seminar Lunch, discussion of business entertaining during a buffet lunch, 1 1/2-hour session, noon, Oct. 23, $22; Basic Breadmaking, covers yeast doughs, basic techniques and variations, two classes, Wednesdays at 7 p.m., Sept. 30, Oct. 7, $55; Basic Pastry Course, covers doughs and batters, six classes, Wednesdays, 7 p.m., beginning Oct. 14, $200; French Cooking Course, demonstration class covering classical and modern French cuisines, 3-hour session, Wednesdays at 7 p.m. or Thursdays at 10:30 a.m., beginning Sept. 23/24, $35; Regular classes below: Weekly regional, Indian, Italian, continental, English, American, entertaining, $25-$35; Weekly Basic Technique Classes, knife handling, chicken boning, stocks, sauces, etc. Saturdays. $18-$22; Childrens' classes, basic cooking techniques, etiquette, holiday specials. Fridays, 4-5:30 p.m, $15-$17; Great Luncheons, demonstration French luncheon class. Fridays, noon-1:30 p.m., Sept. 25th, Oct. 16th. $20; Great Dinners, demonstration, seven-course French sit-down dinner. Saturday, 7 p.m., Oct. 17th. $75; Food Science, taught by guest teacher Shirley Corriher, Nov. 10 through Nov. 14 at 7 p.m.; Italian Renaissance, taught by guest teacher Giuliano Bugialli, to be held in March, 1988. Saturday Classes: English Inn Food, 10 a.m.-noon, Sept. 19, $22; Indian Seafood Dishes, 10 a.m.-noon, Sept. 26th, $20; Indian Summer Vegetarian Meal, 2-4 p.m., Sept. 19th, $18; Appetizers with a Difference, 2-4 p.m., Sept. 26th, $22. Call or write for additional information: 5021 Wilson Lane, Bethesda, Md. 20814.

Judy Harris

(703) 768-3767

Ninth year. Instructor is a certified teacher of the International Association of Cooking Professionals. All classes meet at 7 p.m., last 3 hours and average $22-$25 including food and wine unless otherwise noted: All About Apples, Sept. 21; Fast and Fresh Fish II, Sept. 24; Italian 15-Minute Gourmet, Sept. 29; All About Herbs and Dinner, Oct. 1; Homemade Ice Creams, Oct. 5; Chinese Dinner Buffet, Oct. 8; Delectable Vegetable, Oct. 13; Sensational Sauces, Oct. 15; International Veal Tout de Suite, Oct. 20; French Wine Tasting, Oct. 21; Mario Cardullo's Italian Regional Pasta Sauces, Oct. 26; Octoberfest Dinner and Beer Tasting, Oct. 27; More Bread Baking, Oct. 29; Party Hors d'Oeuvres II, Nov. 2; Party Hors d'Oeuvres II, 10 a.m., Nov. 3; L'Auberge Chez Francois Dinner, Nov. 5; Holiday Sweet Yeast Breads, Nov. 9; French 15-Minute Gourmet, Nov. 12; Fast and Fresh Fish II, 10 a.m., Nov. 13; Spanish Tapas Party, Nov. 17; Nuts About Nuts, Nov. 19; Chocolate Fantasies, Nov. 23; Easy and Elegant Garnishing, Nov. 24; Warming Winter Soups, Jan. 7; Szechuan Dinner, Jan. 11; 15-Minute Gourmet, Jan. 13; French Duck Dinner Party, Jan. 20; Chicken Tout de Suite, Jan. 21; International Beef Tout de Suite, Jan. 26; Mad About Muffins, Jan. 27. 2402 Nordok Place, Alexandria, Va. Call for brochure.

What's Cooking! Cooking School

Phyllis Frucht (301) 983-1807

Twenty-fifth year. Mussels Magic: cook mussels in pernod, Billi Bi and moules mariniere, 7:30-9:30 p.m., Thursday, Oct. 1, $25; The Chinese Vegetarian: spring rolls, eggplant Szechuan, Singapore noodles and sesame salad, 7:30-9:30 p.m., Thursday, Oct. 8, $25; Sushi: Nori rolls, Nigiri tidbits and a California cone, 7:30-9:39 p.m., Thursday, Oct. 15, $25; Phyllo workshop, tiropeta, chicken strudel and baklava, 7:30-9:30 p.m., Thursday, Oct. 22, $25; Bread Baking: basic white bread to cinnamon-raisin swirl and herb-cheese monkey bread, 7:30-9:30 p.m., Thursday, Oct. 29, $25; 7805 Mary Cassatt Dr., Potomac, Md.

Suzanne Sutton Maricle

(301) 977-3411

Seventh year. Natural Foods Cooking, six 2 1/2-hour sessions, $55 or two 4-hour workshops, $36, begins in Oct. and Jan. Days, evening and weekend hours available; Natural Foods Cooking for Kids, six 2 1/2-hour sessions, begins in Oct., Jan. and April, $40. Afternoon and weekend hours available; Creative Cooking from the Garden, one 5-hour workshop, begins Oct., April, and July, $18; Whole Grain Baking, four 2-hour sessions, $37, or one 5-hour workshop, $19, begins Oct. and Jan., day, evening and weekend hours available. 16428 Keats Terrace, Rockville, Md.


(703) 821-3020

Throughout the fall the store will host chefs of popular area restaurants. The chefs will demonstrate their specialties and answer questions. For additional information please call. Tysons Corner.

World of Cuisine

Marcia Fox 998-3079

Fourth year. Participation classes, $35 per session with meal, classes last approximately three hours. At Bailey's Crossroads: Fish Wizardry, 6:30 p.m., Sept. 22, or 10 a.m., Oct. 1; American Piecrust, 6:30 p.m., Sept. 29; Elegant Dinner Party, 6:30 p.m., Oct. 5 or 10 a.m.. Oct. 7; Bread baking, 6:30 p.m., Oct. 13 or 10 a.m., Oct. 14; Brunch, 6:30 p.m., Oct. 21; Couples class, 6:30 p.m., Oct. 17; Italian, 6:30, Oct. 27. or 10 a.m., Nov. 12; Beyond Pasta, 6:30 p.m., Nov. 2; Dinner from the Iberian Peninsula, 6:30 p.m., Nov. 4; Spanish Tapas, 6:30 p.m., Nov. 10; Thanksgiving Workshop, 6:30 pm., Nov. 17; Entertaining for the Holidays, 6:30, Nov. 30 or 10 a.m., Dec. 1; Hors d'Oeuvres, 6:30 p.m., Dec. 2 or 10 a.m., Dec. 8. At Belle Haven area (all 10 a.m. classes): American Piecrust, Sept. 30; Brunch, Oct. 21; Italian, Oct. 28; Elegant Dinner, Nov. 11; Soups and Breads, Nov. 18; Couples Class, Nov. 21; Hors d'Oeuvres, Dec. 2; Bread, Jan. 13; Dinner from the Iberian Peninsula, Jan. 27.

Vesta Crosby


Twenty-second year. Courses have strong emphasis on nutrition. Limited to four students, classes are held Thursdays from 3 to 6 p.m., November through March. Series of five classes (beginner, intermediate or advanced), $175. Capitol Hill.

Vista International Hotel

429-1700, ext. 1570

American food will be featured in this series of courses taught by Executive Chef Stuart Conway. Art of Cooking class will meet one night every other month, covering one topic, from 6 to 9 p.m. beginning Sept. 28: The Immortal Salmon, (not participation), includes recipes, four-course dinner and wine, 6 to 9 p.m., Sept. 28, $30; Make Your Own Gingerbread House is taught by Vista's Exective Pastry Chef, 10 a.m.-noon, 2 to 4 p.m., Nov. 21 and Dec. 5, reservations suggested, $30, other classes available, call for information. 1400 M St. NW.

Edible Flowers: Louise Jackson (301) 986-4927 or 9556

First year. Class includes demonstration, tasting and take-home literature and recipes. Recipes include pickled day lily buds, candied flowers, fried stuffed zucchini blossoms, cream of daylily soup, herb flowers in salads, etc. Two-hour classes meet 7:30 p.m., Wednesday, Sept. 30 or 2 p.m., Sunday, Oct. 4th, $20, pre-registration is required, 10 person limit. 5422 Moorland Ln., Bethesda, Md.


Eva F. Poulos

(301) 299-6467

Seventh year. Spinach Pie and Brandy Nut Cake, 7-9 p.m., Sept. 17; Pastichio and Baklava, 7-9 p.m., Nov. 19; Baked Shrimp with feta cheese and Custard Phyllo Pastry Cake, 7-9 p.m., Jan. 18. All classes $18., includes wine with meal.


Suburban Hospital

(301) 530-2072

Food preparation demonstrations and taste testing combined with nutrition lectures based on the American Heart Association Culinary Heart Kitchen Course. Six-session course, Thursdays at 6:30-8:30 p.m., begins Sept. 17. 8600 Old Georgetown Rd., Bethesda, Md.

Gloria R. King

(301) 340-1194

Fifth year. Special Diet Kitchen -- an on-going series of cooking classes for persons on special diets, including cancer, diabetes, low cholesterol and low fat, low sodium, hypoglycemia, weight loss and weight maintenance, and drug and alcohol recovery. Series of 10 classes, taught as a unit. Classes are offered 10 a.m.-noon and 2-4 p.m. on Mondays with Saturday afternoon classes available. Oct. 7 through Dec. 5. $200. A series of two classes on Menu Planning and Cooking for the Holidays, offered on Saturdays, 2 p.m., Nov. 14 and Nov. 28, $25/class; and "Recovering from the Holidays" 8-session series, begins Monday Jan. 11, $200/series. Rockville.

Montgomery General Hospital

(301) 681-9733

Fourth year. Courses feature gourmet recipes and food demonstrations stressing the recommendations of the American Heart Association and American Cancer Society. Program is taught by a registered dietitian, four-session class, 10-11:30 a.m., beginning Sept. 14, Sept. 19, Nov. 2, Nov. 7, $35 plus $5 food fee. To register please call or write Nutrition Center I, Montgomery General Hospital Community Health, Suite 214, 344 University Blvd., Silver Spring, Md. 20901.

Natural Foods Cooking

Mary Carlisle (301) 647-5754

First year. Whole grains, beans, tofu, tempeh, desserts, etc. Days or evenings available. $10 per class. 110 Brent Rd., Arnold, Md.

Prince Georges YMCA

(301) 262-4342

First year. Eat for Health classes are designed for people who wish to further their knowledge and skills in specific aspects of nutrition and cooking: Nutrition Booster, focus on substitions, ways to keep old recipes and boost your nutritional value, two 2-hour sessions, 10 a.m. or 7 p.m., Nov. 3, Nov. 5, $10; Whole Grains for the Whole Family, whole grains in breads, cereals, pasta and as an ingrediant in soups, casseroles or meat based dishes, two 2-session classes, 10 a.m. or 7 p.m., Nov. 17, Nov. 19, $10; Reinventing the Sandwich, reducing fatty fillings with healthful substitutions, two 2-hour sessions, 10 a.m. or 7 p.m., Dec. 1, Dec. 3, $10; Full of Beans, incorporating dried beans and peas in menus, two 2-hour sessions, 10 a.m. or 7 p.m., Dec. 8, Dec. 10, $10; Holiday Eating, how not to lose control, two 2-hour sessions, 10 a.m. to 7 p.m., Dec. 15, Dec. 17. 3501 Moylan Drive, Bowie, Md.


Susan Joseph (301) 951-0974

Third year. Gourmet low-fat cooking for every day and entertaining. Small, full-participation groups use food processor, microwave and wok to prepare dishes. Four-class series meets Tuesdays, 11:30 a.m.-2 p.m. or Thursdays, 7:30-10 p.m. beginning Oct. 27 or Oct. 29, $95/series or $25/class. 7530 Hampden Ln. Bethesda, Md.


Sherbanoo Aziz

(703) 684-7062

Instructor Sherbanoo Aziz will come to your home and prepare an array of authentic East Indian dishes for a dinner party. Spices, ingredients and recipes will be supplied. Call for more information.


Maria I. Bezerra


First year. Course in Latin American cooking, with emphasis on Brazilian. Four-session course from 1-3 p.m. on Sundays, Jan. 31, Feb. 14, Mar. 6, Mar. 20, $160 includes full dinner each week, $45/class. For information or to register write to 2511 Woodley Rd. NW Washington, D.C. 20008.

Bonnie Gay and Cecile Parchment

(703) 356-9539

Carribean cooking class taught by a native of Jamaica. Chicken in Coconut Milk, Real Banana Bread, Jamaicain Meat Pies, Tropical Coconut Pie and Fruit Punch will be demonstrated and served. Two 3-hour classes, $35, Sept. 14, Sept. 21 or Oct. 14, Oct. 21. Call for more information and reservations. Classes in Northwest Washington.

Cary Pollack

(703) 549-7129

Ninth year. Weekday evenings. Wok Cookery, four 3-hour sessions, $82; French Cuisine, four 3-hour sessions emphazing elegant dishes, $82; Cooking of India, two 3-hour sessions, $42; Hungarian Cuisine, one 3-hour session, $21; Secrets of Barbecue, one 3-hour session, $22. Alexandria, Va.

Conchita Enriquez Ioas

(703) 931-8781

Third year. Tapas, gazpacho, paella and flan are a few of Spain's traditional dishes taught in English or Spanish by a native. Dates and times arranged to suit students. $20 per class. Paella class $25. Alexandria/Falls Church area.

Joan Wood

(703) 250-3697

Fourth year. Day and evening classes offered by member of the International Association of Cooking Professional in Northern Italian specialties, pizza and Italian breads, stuffed pizzas, homemade pasta and ravioli, diet menus and vegetarian specialties, French and International Dishes. Call for dates and times. Joan Wood's Cooking School, Burke, Va.

Kitchen Thyme

(703) 759-4677

Seventh year. The following courses are offered Mondays from 10 a.m.-12:45 p.m.: Hunan Chinese Style, Sept. 28; Cuisinarts-Basic Class, Oct. 5; Microwave Cooking, Oct. 19; Fall Fruit Pastries, Oct. 26; Classic French Desserts, Nov. 2; Fish Comparison Class, Nov. 9; Holiday Breads, Nov. 16. Following classes are offered Tuesday evenings from 7-9:45 p.m.: Cuisinarts-Technique Class, Oct. 13; Microwave Cooking, Oct. 20; Planning a Holiday Open House, Nov. 3; Following classes are offered Friday evenings from 7-10 p.m.: Cajun Food and Jazz Festival, Sept. 18, Fall Herb Harvest, Oct. 16. Classes range from $10 to $25 per person. 774-C Walker Rd., Great Falls, Va.

Suzanne C. Cramond

(703) 549-5281

French, Italian, Spanish, Moroccan cuisine, table setting and wine serving, four 3-hour sessions on consecutive Saturdays from 9 a.m.-noon, beginning Sept. 5, $100, 37 W. Delray Ave., Alexandria, Va.

Oriental Cooking Class

(703) 683-8930

Second year. Specializing in Chinese, Vietnamese, Thai and Japanese cooking. How to open and run an oriental restaurant included. Taught individually or in groups up to five. Call to arrange times. 3300 Landover St., Alexandria, Va.

Potluck Gourmet Kitchen Shop

(703) 371-2288

Continental cuisine. A series of four classes, all held in the evening, re-creates the cuisine of the finest restaurants of Europe, $125/series; Poached Egg in Tomato Cream with Parmesan, Cassoulet, Fruit Tart with Frangipane, Oct 14; Tomato Stuffed with Avocado Mousse, Rack of Pork with Applesauce, Sweet Potato, Chocolate Eclairs, Oct 21; Escargot in Garlic Butter, Crusty Fillet of Fish with Sweet and Sour Sauce, Rice Pilaf, Spicy Apple Pie, Oct 28; Manhattan Clam Chowder, Pork Chops in Mustard Sauce, Ratatouille, Spicy Pumpkin Pie, Nov 4; Saturday Morning classes, Unusual Party Foods, 10:30-1:30, Oct. 10, $12.50; Pastries of the Season, 10:30 a.m-1:30 p.m., Oct. 24, $12.50; Clay Baker Class, 10:30 a.m.-1:30 p.m., Nov 7, $12:50; Holiday Recipes, 10:30 a.m.-1:30 p.m. Nov 21, $12:50. 314-316 William Street, Fredericksburg, Va. 22401.


Mimmetta Lo Monte

(202) 342-9858

Ninth year. Sicilian and Italian cooking classes include instruction, three-course meal and wine. Four-session course held on Monday nights, 6:30-9:30 p.m., Oct. through May, $120. 1685 35th St. NW, Washington, D.C.


Culinary Bouquets Cooking School

Susan Fuller Slack (703) 642-1684

Tenth year. All classes offered at 10 a.m.-2 p.m. or 6-10 p.m. Intro. to Elegant Japanese Kappo Cuisine, Oct. 5, $40; Southeast Asian Barbecue, Oct. 8, $35; The Cooking of Southeast Asia: A Medley of Autumn Salads, Oct. 14, $35; Japanese Autumn Meal Served in Lacquered Box, Oct. 28, $40; Holiday Entertaining, Nov. 5, $40; Artful Ways With Noodles, Nov. 12, $35; Fresh Cranberry, Pumpkin and Chocolate Desserts, Nov. 19, $30; Oriental Appetizer Buffet, Dec. 4, $35; Holiday Bread Basket, Dec. 10, $25; Take Home a Plum Pudding, Dec. 17, $35. 4825 Kingston Dr., Annandale, Va.

Fumi Takahashi

(301) 587-0611

Eleventh year. Courses include Introduction to Japanese Cooking, Quick Contemporary Dishes, "Zen Monk" Cooking (vegetarian), $25 including food and sake. Students will also learn how to serve in proper dishes. Call for exact times. 8013 Sligo Creek Parkway, Takoma Park, Md.

Oriental Gourmet

Helen Beyer (703) 250-4565

Eighth year. Instructor resided in Japan seven years. Participation classes (bring own knife and cutting board). Moo Shu Pork, one 3-hour session, 7 p.m. Sept. 24, at Woodson High School, or 10 a.m., Oct. 3, at Bryant Center, $13 plus $4 food; Wok Talk Dinners, two 3-hour sessions, 7 p.m., Sept. 29, Oct. 6, $19 plus $10 food; Onabe (Japanese Fondue) Workshop, one 3-hour session, 7 p.m., Oct. 14, at Lake Braddock H.S., or 7 p.m., Oct. 19 at Chantilly H.S., or 10 a.m., Nov. 14, at Bryant Center, $13 plus $5 food; Osushi Work Shop, 7 p.m., Oct. 29, at W. Springfield H.S., $13 plus $5 food; Tempura Work Shop, 7 p.m., Nov. 3, at Woodson H.S., $13 plus $5 food. Private classes and demonstrations of both Japanese and Chinese cooking can be arranged.


Adult Education Program

Arlington Public Schools

(703) 684-9000

Nutrition, six 1-hour classes, 7 p.m., Sept. 17th, $21; Infant Nutrition, 7 p.m., Dec. 13, five 2-hour classes, $23; Low Fat/Low Salt Cooking, 7 p.m., Sept. 17, five 2-hour classes, $23; Cooking for Allergies, 7 p.m., Oct. 22, five 2-hour classes, $23; Basic Cooking, 7 p.m., Sept. 16, five 3-hour classes, $41; Fall Vegetables, 6:30 p.m., Nov. 4, two 3-hour classes $20; Vegetable Cookery ll, 7 p.m., Sept. 15, five 3-hour classes, $41; Fish and Shellfish, 7 p.m., Sept. 17, five 3-hour classes, $41; Ice Creams and Sorbets, 6:30 p.m., Sept. 15, one 3-hour class, $10; Cookies, 6:30 p.m., Sept. 22, two 3-hour classes, $20; Favorite Whole Wheat Bread, 7 p.m., Sept. 17, one 3-hour class, $10; Little-Knead Whole Wheat Bread, 7 p.m., Sept. 24, one 3-hour class, $10; Introduction to Baking, 7 p.m., Sept. 14, four 3 1/2-hour classes, $38; Cake Decorating, 7 p.m., Sept. 16, four 3 1/2-hour classes, $38; Wedding Cake, 10 a.m., Sept. 19, one six-hour class, $20; Wok Cooking, 7 p.m., Sept. 15, one 3-hour class, $10; Chinese Cooking, 7 p.m., Sept. 22, six 3-hour classes, $34; Chinese Specialties, 7 p.m., Oct. 1, four 3-hour classes, $34; Wonton, Egg and Spring Rolls, 7 p.m., Sept. 17, two 3-hour classes, $20; Vietnamese Cooking, 7 p.m., Oct. 21, three 2 1/2-hour classes, $23; Saigon Quick and Simple, 7 p.m., Nov. 23, three 2 1/2-hour classes, $23; Vietnamese Vegetarian Cookery, 7 p.m. Sept. 23, three 2 1/2-hour classes, $23; Homemade Pasta, 7 p.m., Oct. 21, four 3-hour classes, $34; Dry Pasta, 7 p.m., Oct. 27, five 3-hour classes, $41; Pizza Workshop, 7 p.m., Oct. 7, one 2 1/2-hour class, $10; French Cuisine l, 7 p.m., Sept. 17, four 3-hour classes, $34; French Cuisine ll, 7 p.m., Nov. 5, four 3-hour classes, $34; German Cooking, 6:30 p.m., Sept. 17, four 3 1/2-hour classes, $38; Flambe' Workshop, 7 p.m., Oct. 15, one 3-hour class, $10; Intro. to the World of Cheeses, 7 p.m., Oct. 22, two 3-hour classes, $14; Party Foods, 7 p.m., Nov. 11, two 3-hour classes, $20; Cooking for Singles, 7 p.m., Sept. 16, five 3-hour classes, $41; Art of Gardemanger, 6:30 p.m., Sept. 15, four 3 1/2-hour classes, $38; Gala Buffet, 10 a.m., Oct. 3, one 6-hour class, $20; Microwave Vegetables, 10 a.m. or 7 p.m., Sept. 14th, one 3-hour class, $10; Microwave Appetizers, 7 p.m. or 10 a.m., Sept. 15, one 3-hour class, $10; Microwave Meats, 10 a.m. or 7 p.m., Oct. 5 and 6, one 3-hour class, $10; Microwave Quick Breads, 7 p.m., Oct. 12 or 10 a.m., Oct. 13, one 3-hour class, $10; Microwave Pies, 7 p.m., Oct. 26 or 10 a.m., Oct. 27, one 3-hour class, $10; Microwave Cakes, 7 p.m, Nov. 2, or 10 a.m., Oct. 3, one 3-hour class, $10; Microwave Special Treats, 7 p.m., Nov. 9 or 10 a.m., Nov. 10, one 3-hour class, $10; Cooking with Herbs and Spices, 6:30 p.m., Sept. 17, two 3-hour classes, $20. For Arlington residents, count on a deduction in price.

Programs in Adult and Community Education

PACE (202) 651-5044

PACE offers cooking classes that are interpreted for the hearing impaired at Gallaudet University. Party Planning/Liability, host a successful party and still maintain responsibility for the safety of your guests. Recipes for nonalcoholic drinks and other snacks. Wednesday, 3-5 p.m., Oct. 7, or Thursday, 7-9 p.m., Oct. 20. Free; Thai Cooking, Wednesday, 5:30-9:30 p.m. Oct. 14, $15; Filipino Cooking, Wednesday, 5:30-9 p.m., Oct. 28, $15; Italian Cooking: Meatless dinner plus unfamiliar specialties, Thursday, 6-9 p.m. Nov. 5, $15; Vegetarian Diet Tips, Thursday, 11:30 a.m.-1:30 p.m., Dec. 3, Free; Microwave Browning and Baking, Wednesday, 5:30-9 p.m., Nov. 11, $15; Making Tofu, Tuesday, 6-9 p.m. Nov. 17, $3; Baozi (Dim Sum) Preparing steamed dumplings stuffed with a variety of meats and vegetables, Wednesday, 6-9 p.m., Nov. 18, $15.

Fairfax County

(703) 893-1090

Professional Cooking Courses: Opening and Operating a Restaurant, one 3-hour session, 9 a.m., Sept. 26, $18; Opening a Gourmet Food Shop, one 3 1/2-hour session, 6:30 p.m., Oct. 6, $14; Catering, two 2 1/2 hour sessions, 7 p.m., begins Sept. 30, $14; Catering for Buffets and Receptions, six 3-hour sessions, 7 p.m., begins Oct. 14, $54, The Art of Carving, one 3-hour session, 7 p.m., Nov. 2, $21; Pastry Art, two 3-hour sessions, 7 p.m., Sept. 23, $29; Buffet Display Techniques, one 3-hour session, 7 p.m., Nov. 18, $18; Menu Planning and Cost Control, two 3-hour sessions, 7 p.m., Nov. 16, $16; Professional Cooking Skills Development, four 3-hour sessions, 7 p.m., begins Sept. 21, $59; Cooking: Back to Basics, four 2 1/2-hour sessions, 7 p.m., begins Sept. 23, $45; Monticello for Today, one 3-hour session, 7 p.m., Oct. 21, $19; Open Hearth Cooking at Gunston Hall, one 4-hour session, noon, Oct. 31, $21; Cajun Cooking, one 2 1/2-hour session, 7 p.m., Sept. 23, $17; Wonderful World of Herbs, two 2 1/2-hour sessions, 7 p.m., Sept. 23, $25; Pizza (for adult and child, 8 and up) one 2-hour session, 7 p.m. Oct. 7, Oct. 15, $16; Pizzas and Breads, one 3-hour session, 7 p.m., Sept. 22, $18; Versatile Chicken, one 3-hour session, 7 p.m., Sept. 29, Nov. 10, $17; Microwave Basics, four 2 1/2-hour sessions, 10 a.m. begins Oct. 6, 7 p.m. begins Oct. 28; $44; Ethnic Vegetarian Cooking, three 3-hour sessions, 7 p.m., Oct. 20, $41; Cooking for One or Two, one 2 1/2 hour session, 7 p.m., Oct. 22, $16; Culinary Hearts Kitchen Demonstration, one 3-hour session, 7 p.m., Sept. 29, Oct. 15, 10 a.m., Oct. 26, $18; Cooking Light Demonstration, two 2 1/2-hour sessions, 7 p.m., begins Sept. 24, $25; The Art of Bread Making, four 2 1/2-hour sessions, 7 p.m. begins Sept. 24, 10 a.m. begins Oct. 22, $38; Breadmaking Workshop (adult and child age 8 and up), one 3-hour session, 7 p.m., Oct. 8, $14; Pie Pastry Workshop, one 3-hour session, 7 p.m., Oct. 21, $17; Classical Croissants, one 3-hour session, 7 p.m., Oct. 22, $17; Strudel Workshop, one 3-hour session, 7 p.m., Oct. 21, Nov. 11, $18; Walnut Potica-Austrian Holiday Bread, one 3-hour session, 7 p.m., Nov. 4, Dec. 2, $17; Danish Pastry, two 3-hour sessions, 7 p.m., Nov. 9, $27; Shortbreads and Scones Workshop one 2 1/2-hour session, 7 p.m., Oct. 8, $15. Entertaining: Do-Ahead Dinner Parties, four 3-hour sessions, 7 p.m. begins Sept. 24, $52; Country Inns, one 2 1/2-hour session, 7 p.m., Oct. 7, $17; Do Ahead Beef Wellington Demonstration, one 3-hour session, 7 p.m., Oct. 22, Oct. 27, $20; Holiday Garnishes, two 3-hour courses, 7 p.m, begins Nov. 4, $27; Cheese Tasting Party two 2 1/2-hour sessions, 7 p.m., begins Nov. 24, $28; Catch of the Day, two 3-hour sessions, 7 p.m., begins Sept. 23, $33; Cocktail Party Foods, three 3-hour sessions, 7 p.m. begins Sept. 30 or Oct. 20, $38; Working with Puff Pastry, one 3-hour session, 7 p.m., Nov. 11, Nov. 16, $18; Afternoon Tea, one 3-hour session, 7 p.m., Sept. 24, $17; International Cuisine: Marvelous Mexican, one three-hour session, 7 p.m., Oct. 14, $18; South American Specialties, one 3-hour sessions, 7 p.m., Oct. 26, $18; Basic French Cuisine, four 3-hour sessions, 7 p.m., begins Sept. 22, $59; Elegant French, four 3-hour sessions, 7 p.m., Oct. 20, $59; From the Old Country-Germany, three 2 1/2 hour sessions, 7 p.m., begins Sept. 21, $36; Middle Eastern Cuisine, one 3-hour session, 7 p.m., Oct. 13, $19; Party Foods from India, one 3-hour session, 7 p.m., Sept. 22, $17; Indian Kofto Curry, one 3-hour session, 7 p.m. Oct. 6, $18; India Butter Chicken, one 3-hour session, 7 p.m., Sept. 29, $18; Chinese Cooking I, four 3-hour sessions, 7 p.m., begins Sept. 21, or Sept. 23, $49; Chinese Cooking II, four 3-hour sessions, 7 p.m., begins Oct. 26, $49; Oriental Grocery Tour, one 5-hour session, 10 a.m., Oct. 17, $26; Egg Roll-Spring Roll Workshop, one 3-hour session, 7 p.m., Oct. 1, $17; Moo Shu Pork, one 3-hour session, 10 a.m., Oct. 3, 7 p.m., Sept. 24, $17; Wok-Talk Dinners, two 3-hour sessions, 7 p.m., begins Sept. 29, $29; Tempura Workshop, one 3-hour session, 7 p.m., Nov. 3, $19; Osushi Workshop, one 3-hour session, 7 p.m., Oct. 29, $18; Onabe Workshop, one 3-hour session, 10 a.m., Nov. 14, or 7 p.m., Oct. 14, or 7 p.m., Oct. 19, $18; Holiday Cooking: Williamsburg Christmas Dinner, one 2 1/2-hour session, 7 p.m., Nov. 16, Nov. 18, $18; Holiday Entertaining, one 3-hour workshop, 7 p.m., Nov. 17, Dec. 1, $18; Edible Gifts Demonstration, two 2 1/2-hour session, 10 a.m. begins Nov. 17, 7 p.m. begins Nov. 3, 7 p.m. begins Nov. 5; Christmas Cookies (adults and children ages 8 and up), one 2 1/2 hour session, 7 p.m., Dec. 1, $17; Yule Log Demonstration, one 3-hour session, 7 p.m., Nov. 17, $16; Christmas Breads, one 3-hour sessions, 7 p.m., Dec. 3, Dec. 7, $17; Gingerbread House Demonstration, one 3-hour session, 7 p.m., Nov. 18, $16; Gingerbread House (adults and children ages 8 and Up), two 2 1/2-hour sessions, 10 a.m., begins Dec. 5; 7 p.m., begins Nov 30, Dec. 2, Dec. 3; $23; Food Service Sanitation, six 3-hour sessions, 7 p.m., begins Oct. 19, $55; Food Service Sanitation, Saturday class, four 4 1/2-hour sessions, 9 a.m., begins Oct. 3, $55. Locations are at area high schools and community center.

Montgomery College

Janet Saros (301) 279-5185 or 279-5176

Sixteenth year. Basic Food Preparation: stocks, sauces, soups, meats, poultry, seafood, vegetables and salads, lecture and cooking lab; Advanced Food Preparation, baking and international cuisine, lecture and cooking lab. Both day and evening classes, cost varies according to student's place of residence. Planned for January: Basic Food Preparation. Catering. Rockville.

Montgomery County Public Schools

Adult Education (301) 942-8304

Introduction to Chinese Cooking, six 2-hour classes; 7:30 p.m., begins Sept. 16, 17, $27 plus $13.50 food and materials fee; Chinese One-Dish Meals, seven 2-hour classes, 7:30 p.m., begins Sept. 15, $30, plus $15.50 food and materials fee; Chinese Dishes Szechuan Style, seven 2-hour classes, 7:30 p.m., begins Sept. 17, $30, plus $15.50 food and materials fee; Quick and Easy Chinese Dishes, six 2-hour classes, 7:30 p.m., begins Sept. 15, $27, plus $13.50 food and materials fee. More classes available, call for information.

Prince George's Community College


Offering various non-credit courses around Prince George's county: Oriental Cooking I, 7-9:30 p.m., Sept. 30-Oct. 14, in Bowie, $40; Oriental Cooking II, 7-9:30 p.m., Oct. 21-Nov. 4, in Bowie, $40; Thai-Continental Soup and Chicken, 10:30 a.m.-1 p.m., Oct. 3, in Greenbelt, $15; The Art of Garnishing, 7-9:30 p.m., Oct. 9th, in Greenbelt, $15; Proper British Tea, 2-4:30 p.m., Oct. 17., in Greenbelt, $15. Tuition does not include fees for materials.


Baltimore Vegetarians

(301) 752-VEGV

A one-day vegetarian conference including cooking demonstrations of Ethiopian, Indian and Low-Cholesterol dishes, Oct. 17, noon-6 p.m. on Lovely Lane at 22nd and St. Paul Streets. in Baltimore, $5 before Sept. 1, $7:50 before Oct. 12 and $10 at the door. To register or for more information write to P.O. Box 1463, Baltimore, Md. 21203, or call.

Kevin Waldon

Chef Waldon's Vegetarian Cookery School (202) 332-8444

Focus on gourmet vegetarian meals that will improve your health. Level I classes offer hearty protein, low-fat, low-salt, high-fiber dishes with no refined sugar. Level II classes offer more exotic dishes created with vintage wines and sherries, fertile eggs, rich dairy products and natural sweeters. Most classes have complete meals with salad and beverage. Level I: Cooking for Your Heart, Cooking for Diabetics, Cooking with Tofu and Tempeh, Cooking for Busy People, Cooking for One, Finger Foods: Appetizers and Snacks, San Francisco Sourdough Bread baking, The Art of Chinese Stir-Frying; Level II: Cooking with Wine and Sherries, Cooking for Busy People, Creative Sauce Making, Cooking for One, Festive Holiday Sweets, Jewish Vegetarian Cooking, The Art of Cooking for a Man (for women only), The Art of Cooking for a Woman (for men only). Lecture/Dance Party series also available. Classes are $30 each or two for $50. Call or write for class schedule. P.O. Box 2317, Washington, D.C. 20013.

First Class Inc.

(202) 797-5102

Intro. to Vegetarianism: Teacher Claire Wilson of the Board of Directors of the Vegetarian Society will give background information on vegetarianism, meal planning tips, recipes, information on area resources and samples. Frozen yogurt and granola will be served for lunch, noon-1:30p.m., Wednesday, Oct. 21, $15. 1522 Conn. Ave. NW.

The Sunflower Yoga Company

Sarabess Forster (301) 445-3882

Sixth year. Healthful eating with whole grains, organic fruits or vegetables prepared with no salt, sugar or additives; tofu as appetizers, main dishes, salad dressing and pa~te', and desserts; how to prepare macrobiotic dishes, with recipes, diet guide, and cassette tape of workshop. Prepare and eat a seven-course meal, Sat. Nov. 14th, 6-9 p.m., and Sun. Nov. 22, 6-9 p.m., $25. 1305 Chalmers Rd., Silver Spring, Md.


First Class Inc.

(202) 797-5102

All courses are taught by Ron Ludin President of the Washington Institute for Wine Appreciation. Intro. to Wine Appreciation: Learn to taste and appraise, read wine labels, cellar wine. Sample approximately 40 wines. Three 3-hour sessions, 7:30 p.m., Tuesdays, begins Sept. 15, $25 and a $27 wine and materials fee; Jordan Vineyards: A Vertical Tasting from 1976 through 1983, 8-10 p.m., Oct. 9th, $11 plus a $15 wine and materials fee; How to Start a Wine Cellar, for those living in big houses or small apartments, 7-9 p.m., Sept. 25, $11 plus $4 materials fee. 2659 Conn. Ave. NW