Classes:
For schedule and to register,
Register by phone: (817) 821-3124
We don't just teach recipes, we help you build skills and confidence in the kitchen.
Our teachers are state-certified culinary instructors with more than eight years of teaching baking and cooking classes at Central Market, Culinary School of Fort Worth, the Tarrant Area Food Bank's Community Kitchen and the TCU Continuing Education Department.
Whether you're just starting out, or you've been cooking and baking for a while, our classes and workshops offer unique learning opportunities unavailable elsewhere in the Metroplex.
Our hands-on classes emphasize professional techniques so that home bakers and cooks can achieve restaurant or bakery quality results. Recipes and class notes are provided, with substitutions and adaptations when appropriate.
Small class sizes -- some as small as four students, most no larger than eight -- insure plenty of instructor attention for the best possible learning experience. Our students return again and again as new classes are offered, and that is the best recommendation we can receive!
And our classes are narrowly focused in subject matter to offer in-depth study. We love to bake and cook, and are passionate about teaching others. We have fun and learn together.
Class length may vary depending on products made or discussion. Please plan to arrive 10-15 minutes prior to start time to prepare for class. Classes begin promptly on time.
The staff will make every effort to end class on time, but due to the unpredictable nature of some recipes (yeast breads in particular) and class dynamics, a class may go a little over time. Your instructor will do his/her best to stay on schedule; however, be prepared to stay up to 15 minutes after the published ending time.
Classes that do not meet enrollment minimums may be canceled. Students will be notified via e-mail the day before, or earlier if possible, if a class is canceled. Store credit, which can be used for another class, or a refund will be issued. Please check your e-mail, as all class communication is sent that way.
Questions are encouraged at all times. If you need more explanation or a demonstration repeated, please ask. You are here to learn and we are here to teach. Follow-up questions after class are also welcome. Email is preferred for the quickest and best answer.
Classes are taught in our bakery kitchen. As a city-inspected working production kitchen, we kindly ask:
What to wear:
1. Your hair must be covered as completely as possible. You may wear a hat, bandanna or the like. If you do not bring your own head covering, a hair net will be provided for you.
2. You must wear closed-toe shoes. Non-slip soles are preferable; however, tennis shoes or clogs are fine.
We suggest:
* Wear comfortable, practical clothing for baking and cooking. Flowing sleeves and expensive fabrics should be avoided in the kitchen. An apron will be provided for your use during class.
* For the comfort of others and to maintain a professional working atmosphere, please refrain from applying cologne, scented lotions and the like prior to class. (And your instructor is highly allergic! :-) Thanks!)
What to do:
1. Please exercise caution during class: floors are slippery when wet; ovens and ranges may be hot; knives are sharp. Your safety is our primary concern.
2. Wash your hands frequently -- between kitchen tasks, after washing your hands in the restroom (because you will have to touch doorknobs), if you touch your face or hair, etc. -- in the designated hand sink. The hot and cold water is controlled by foot pedals. Paper towels are available to the right of the sink. Instant hand sanitizer is available, and may be used in addition to handwashing, if desired.
3. Please respect our workplace. Do not handle or move ingredients/equipment that are not part of your class, but feel free to ask questions about anything you see, as long as it does not distract from the ongoing instruction.
4. As in most things in life, common sense comes in handy in the kitchen and during class.
Please advise us in advance if you have dietary preferences/restrictions such as vegetarian, vegan, non-dairy, etc. so that we may discuss accomodations. We can adapt many recipes to your needs with advance notice.
Restroom breaks are taken as needed; no permission is required to leave the class area. No smoking is allowed inside; if you must smoke, please go around to the side of the building so that the smoke doesn't blow inside.
Please set cell phones to quiet mode; if you must make or take a call, please leave the instruction area so as not to disturb the class.
Classes must be paid in full at time of reservation. You may transfer your enrollment to another student (as long as the class does not have a prerequisite) up until the time of class, but class fees are not refundable. If you have to miss a class, you may re-schedule once. Please call (817) 821-3124 as soon as you know you will not be able to make it to class.
Refusal to comply with kitchen rules and/or class policies may result in ejection from the class and forfeiture of class tuition and fees.
Food/drink may be brought to class but must be consumed in the classroom area, not into the kitchen.
Students must be 18 years or older, no exceptions. No observers, please. All students must be enrolled in class.
By enrolling in class, you are agreeing that Artisan Baking Co. and its instructors/employees are not responsible for accidents.
Lead instructor:
Gwin Grogan Grimes has been teaching vocational and avocational cooking classes for more than eight years, and is a state-certified culinary instructor.
She was the former chef-manager of the Central Market Cooking School; designed the Pastry Pro curriculum at the Culinary School of Fort Worth; and created and taught culinary classes in the Extended Education program at Texas Christian University.
Chef Grimes has been a volunteer culinary instructor in the Community Kitchen professional training program at the Tarrant Area Food Bank. In addition, she has done numerous cooking demonstrations at events, festivals, meetings and was a regular contributor to Fox 4's "Good Day Dallas" television show.
Chef Grimes studied culinary arts at Bossier Parish Community College in Louisiana and has taken many continuing education classes in her areas of study.
Volunteer opportunities available. Class assistants earn one free class for every two classes worked. Please email us by clicking here for guidelines.
