Culinary Center Information
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How to Register for Classes:
There are 3 ways to sign-up for classes
- Register On-Line through Acteva
- Stop by Customer Service to register in person
- Call us at (916) 488-2800 8:00 a.m. to 9:00 p.m. PST
To guarantee your place in a class, payment must be received when you enroll
You can pay in two ways: at our Customer Service Booth near the produce entry way OR through our online payment service Acteva. If you enroll with out payment you will be placed on a payment pending list until payment is received and then you will move into a position in the class roster.
Also, we encourage you to please sign up a minimum of 48 hours prior to the day of the class. Classes do fill up and sell out!Registration is required for all events including those that are free.
Seating and enrollment are on a first-come, first-served basis. If a class is sold out, please call (916) 488-2800 or email email@example.com to be placed on our waiting list.
With some exceptions, registration closes 48 hours prior to class. The Culinary Center reserves the right to allow participants into a class without registration.
Classes range from 1 to 3 hours in length, unless otherwise indicated.
Students are typically divided into groups at the instructor’s discretion.
All participants in Hands-On classes must be at least 18 years of age, unless indicated otherwise.
Please wear flat, close-toed shoes, and comfortable clothing to hands-on classes.
Class usually, but not always, consists of a brief lecture and hands-on cooking, followed by eating at the end of class.
Most demonstration classes are open to participants of all ages.
Attendees of classes in which wine is served must be at least 21 years of age.
We are happy to refund your purchase 48 hours in advance of any class. Unfortunately, refunds and/or transfers of credit cannot be given for no-shows or cancellations made less than 48 hours prior to the class.
Although we make every effort to avoid changes in our schedule, the Culinary Center reserves the right to cancel any class due to low enrollment, substitute instructors, and alter recipes due to product availability and seasonality.