The Chef's Academy, a culinary school in Morrisville, is offering a three-part course called "Kitchen Skills Series" for the public.

You can sign up for one class or all three but each class builds upon the skills learned in the previous class. Individual classes cost $99 each or all three can be purchased for $250 and includes a complimentary Mercer knife set. Here is the schedule:

• March 19, "Kitchen 101: Place Everything in its Place," covers knife skills and care, sanitation and food storage, and how to prepare starches and vegetables.
• March 26, "Kitchen 102: Basic Cooking Methods Essential for any Cook," is a hands-on class covering these basic cooking methods: roasting, braising, sautéing, pan frying, steaming, poaching and grilled.
• April 2, "Kitchen 103: Interpret a Recipe to Work with Your Taste," will teach how to adapt a recipe, how to build a pantry, make substitutions and create healthier meals.

The classes are held from 5:30-8:30 p.m. at the school's campus at 2001 Carrington Mill Blvd.

To purchase the classes, go to bit.ly/W7hdpF or call 919-246-9044.

The new schedule of cooking classes at A Southern Season in Chapel Hill has several events featuring local chefs and bakers:

• Baker Lionel Vatinet of La Farm Bakery in Cary will be teaching a class about country French bread at 5 p.m. Jan. 14. Cost: $50.
• Scott Crawford, executive chef at The Umstead Hotel and Spa in Cary, will be teaching a class at 6 p.m. Jan. 24. Cost: $45.
• Mel Melton of Papa Mojo’s Roadhouse near Research Triangle Park will teach Cajun cooking and play with his band, the Wicked Mojos, during a class at 2 p.m. Feb. 3. Cost: $45.
• Former Magnolia Grill owners and chefs Ben and Karen Barker will teach a class on cooking for two at 6 p.m. Feb. 7. Cost: $50.
• Pastry expert Martin Bruner of the fifth-generation The Bakehouse and Cafe in Aberdeen, N.C. will teach how to make classic French macaroons at 2 p.m. Feb. 10. Cost: $35.
• Durham chef Scott Howell of Nana’s restaurant will be teaching seafood cookery at 6 p.m. Feb. 21. Cost: $45.
• Chefs Adam Rose and Isaiah Allen of Chapel Hill’s Il Palio restaurant will teach a class at 6 p.m. Feb. 26. Cost: $50.
• Baker Phoebe Lawless of Durham’s Scratch Bakery will show how to make sweet and savory pastries at 6 p.m. Feb. 28. Cost: $40.
• Masa Tsujimura, owner of Raleigh’s Waraji restaurant, will teach students how to make four popular sushi rolls at 2 p.m. March 10. Cost: $50.
• Chef Christy Quirk of Durham’s Bull Street Gourmet and Market will share recipes for a few dishes from her spring menu at 6 p.m. March 21. Cost: $35.

The complete menus for each class are posted online at southernseason.com. To reserve a space in any of these classes, call 919-929-7133 or go online.

The Durham Spirits Co. has some interesting upcoming classes:

• 6-8 p.m. Sept. 14, Seoul Food, a Korean cooking class where you will learn to make bulgogi, bibimbap, kimchi, whole fried fish with glass noodles and sweet rice with jujubes.
• 1-3 p.m. Sept. 16, Beer Garden Grilling featuring beer-battered pickles, stout-marinated ribs, grilled onions and potato salad and Belgian ale and chocolate-covered pretzel ice cream.
• 6-8 p.m. Sept. 21, a Mediterranean class that will explore the cuisines of Greece, Turkey, Spain and Morocco. The menu includes patatas bravas, tomato and zucchini fritters, fattoush, clams in a garlic broth and honey-infused goat cheese with poached apricots.

Each class costs $59. To register, go to durhamspiritscompany.com.
 

The N.C. Barbecue Society is offering a barbecue boot camp and certified judges class next month near Wilmington.

The two-day event starts at 5 p.m. Sept. 28 with a cookout and mixer with chefs, pit masters and fellow students.

Classes starts at 8 a.m. Sept. 29 with instruction on how to cook whole hogs, pork shoulders, Boston butts, chicken, pork ribs, beef brisket, whole beef tenderloins, beef prime rib and whole wild salmon. Students are also taught how to make eastern North Carolina vinegar-based sauce and Lexington-style barbecue dip and rubs along with side dishes such as collards, baked beans and banana pudding.

Attendees also are taught how to judge North Carolina Barbecue Society events and leave as certified judges.

The two-day camp ends with a party and buffet from 6-10 p.m. Sept. 29.
The event, which is held in Castle Hayne, costs $395 per person. For more information about the event or to register, go to ncbbqsociety.com.

The Cookery in Durham has a few interesting classes on the horizon:

• Noon-3 p.m. Sept. 29, Brewing with an Extract on Your Stovetop by Triangle Brewing Co. owner Rick Tufts. Cost: $40.
• 6:30 p.m. Oct. 11, Fermentation 101 with April McGreger of Farmer's Daughter. You will take home jars of kimchi and sauerkraut. Cost: $40.
• 6:30 p.m. Oct. 17, Whole Chicken Butchery by Katie and Justin Meddis of Rose's Meat Market and Sweet Shop. Cost: $55.
• 6 p.m. Oct. 25, Whole Hog Butchery by Katie and Justin Meddis of Rose's Meat Market and Sweet Shop. Cost: $70.

To register, you have to go to the website: http://durhamcookery.com.
 

Here's a list of upcoming food events across the Triangle: 

Kids in the Kitchen: Cheese Please
Spend time with the cooking school staff exploring the fabulous world of cheese. Ages 9-12. 4 p.m. today. $35. A Southern Season, 201 S. Estes Drive, Chapel Hill. 919-929-7133. http://bit.ly/xTIDoH.
Frances Mayes and Ed Mayes
Durham author of "Under the Tuscan Sun" Frances Mayes, and Ed Mayes, author of "The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen." 7:30 p.m. Friday. Quail Ridge Books & Music, 3522 Wade Ave., Raleigh. 828-1588. www.quailridgebooks.com/.
Protein, Carbohydrates, and Fat: Creating a balanced and healthy plate
With Breana Lai. 2 p.m. Sunday. $35. A Southern Season, 201 S. Estes Drive, Chapel Hill. 919-929-7133. http://bit.ly/xuoEnt.
Yankee Meets Dixie
Brian Dornetto and Marilyn Markel. 1 p.m. Saturday. $35. A Southern Season, 201 S. Estes Drive, Chapel Hill. 919-929-7133. http://bit.ly/zIo7GL.

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Here is a list of upcoming cooking classes and food events:

Neighborhood Appreciation Party
Sponsored by Draft Carolina Burgers & Beers. Participating downtown Raleigh residents will be asked to show identification to receive a Good Neighbor card, making them eligible for  specials of half-priced food (one item per person), a $6 32-ounce mug of North Carolina beer, and free billiards and shuffleboard. 5 p.m. Thursdays. Draft Carolina Burgers & Beers, 510 Glenwood Ave, Raleigh. http://draftraleigh.com.
Farm Dinner
Join Foster's Market every other Thursday for a casual, family-style meal made from fresh ingredients from local farms. Reservations are required and are $25 and include a three-course meal, with an option of adding a $12 wine pairing. 6:30 p.m. Thursday. Foster's Market, Chapel Hill, 750 Martin Luther King Jr. Blvd., Chapel Hill. www.fostersmarket.com/menus/special-menu/.
The World of Tea: A Tour of Classic Origins
North Carolina native James Norwood Pratt has served the cause of tea around the world since 1980 as an instigator of interest and a teacher. Author of the "New Tea Lover's Treasury," a lyrical journey of tea, and "James Norwood Pratt's Tea Dictionary," Pratt will share the origins, development and lore while we taste teas from the major tea groups. 1 p.m. Saturday. $25. A Southern Season, 201 S. Estes Drive, Chapel Hill. 877-929-7133. www.southernseason.com.

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Here is a round up of food events, classes and food tours across the Triangle:

Basics of Wine Tasting
Mary Margaret began her wine career helping manage the cellars at Balthazar in New York, and has since worked in many sectors of the wine industry. She is completing the Wine & Spirits Education Trust Diploma program. 6 p.m. Thursday. $30. A Southern Season, 201 S. Estes Drive, Chapel Hill. 929-7133. www.southernseason.com
Chef in the Market Cooking Demonstration
Join us at the Durham Farmers' Market as chef Dave Alworth from Guglhupf Cafe creates delicious, easy-to-prepare dishes using the abundance of locally grown, seasonal produce. 10 a.m. Saturday. Free. Durham Farmers' Market, 502 Foster St., Durham. 484-3084. www.durhamfarmersmarket.com
Fuquay Mineral Spring Inn and Garden Cooking Classes
6 p.m. Tuesdays. $45 per class, or $40 each for the set of five classes. Fuquay Mineral Spring Inn and Garden, 333 S. Main St., Fuquay-Varina. 552-3782.
Classic French Cuisine
A graduate with honors from l'Academie de Cuisine in Gaithersburg, Md., Lynn Edgar now teaches classes at the UNC Wellness Center in Chapel Hill and works as a personal chef. 6 p.m. June 1. $35. A Southern Season, 201 S. Estes Drive, Chapel Hill. 929-7133. www.southernseason.com

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Here is a list of upcoming cooking classes and food events in the Triangle:

Canning Classes
There are a couple more chances this month to take free canning workshops offered by the Johnston County Cooperative Extension. The workshops will be held 9 to 11 a.m. Thursday, and 1 to 3 p.m. April 28 at the campus. Johnston County Cooperative Extension Service, 2736 N.C. 210, Smithfield. 989-5380. http://johnston.ces.ncsu.edu.
Strawberry Fest
Come out for Strawberry Fest at Western Wake Farmers' Market. Take a tasting tour through the market, and enjoy with samples of creative strawberry dishes prepared with market ingredients. 8 a.m. Saturday. Free. Western Wake Farmers' Market, 1225 Morrisville Carpenter Road, Cary. www.westernwakefarmersmarket.org
Spring Cleansing with Seasonal Greens
Demystifying the basics of preparing greens, this class offers charts of greens and other seasonal foods, tips on preparing raw and cooked greens, tools that make preparation much easier and recipes for smoothies, salads and cooked greens. 2:30 p.m. Saturday . $10 fee includes class and refreshments. Cafe Harmony, 5645 Creedmoor Road, Raleigh. careharmony@att.net. 510-6910. www.cafeharmony.net.
Herons' Easter Brunch Buffet
This Easter, Herons at The Umstead Hotel and Spa invites guests to celebrate the holiday with a seasonal brunch buffet. 11 a.m.-5 p.m. Sunday. $65. Herons, 100 Woodland Pond, Cary. 447-4200.
Margaux's 19th Annual Easter Luncheon
North Raleigh icon Margaux's Restaurant is hosting a special holiday event for diners who want to celebrate with family and friends in style. Starting at 11 a.m. Sunday. $10.95 - $29.95 per person. Margaux's, 8111 Creedmoor Road, Raleigh. 846-9846. www.MargauxsRestaurant.com.

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Nick Malgieri is the former executive pastry chef at Windows on the World, a cookbook author and cooking instructor. He will be teaching two classes at Southern Season in Chapel Hill. Here is the schedule:

• 1 p.m. April 16, Around the World with Malgieri's new cookbook,  "Bake! Essential Techniques for Perfect Baking." The class costs $50.
• 2 p.m. April 17, Spectacular Cakes, Simple to Elaborate, $50.

To see the full menu for each class, go to www.southernseason.com.

To make a reservation, call 929-7133.