Lunch Classes

Crêpes (Also offered as a dinner class on March 23, early evening. See below.)

Like pancakes, but better. We’ll learn to make traditional French crêpes. Once you’ve mastered the easy flip, you can explore the endless flavor combinations that work with this delicate pancake. Our savory crêpes will include vegetables, optional ham and cheese. Our sweet crêpes will include fresh or cooked fruit. Meal includes wheat (flour), eggs and dairy (milk and cheese). Meat is optional.

• Friday, March 31
• 11:30 a.m.-12:30 p.m.
• Tiger Food Lab
• $15 per person, price includes all materials and lunch

Registration closes March 27 at 5 p.m.

Scratch Mac ‘n’ Cheese

No Velveeta here. We’re going to make a cheese sauce from scratch and create mac ‘n’ cheese as you like it — a little bit fancy or as classic comfort food. The basics of this roux-thickened sauce will come in handy for making other sauces such as silky gravies, sauce for lasagna or moussaka, pot pie fillings and potato dishes. Meal includes dairy (cheese and milk), but no meat.

• Friday, April 7
• 11:30 a.m.-12:30 p.m.
• Tiger Food Lab
• $12 per person, price includes all materials and lunch

Registration closes April 3 at 5 p.m.

Sushi (Also offered as a dinner class on April 18, early evening. See below.)

Why should sushi chefs have all the fun? We are going to put our knife skills to work cutting matchstick vegetables (and optional fish) and rolling our own sushi. We’ll talk rice and seaweed (nori), explore pickled ginger and wasabi, and practice thinly slicing avocado. Meal is vegetarian, but includes optional fish or shellfish and soy.

• Friday, April 14
• 11:30 a.m.-12:30 p.m.
• Tiger Food Lab
• $15 per person, price includes all materials and lunch

Registration closes April 10 at 5 p.m.

Dinner Classes

Sushi (Also offered as a lunch class on April 14. See above.)

Why should sushi chefs have all the fun? We are going to put our knife skills to work cutting matchstick vegetables (and optional fish) and rolling our own sushi. We’ll talk rice and seaweed (nori), explore pickled ginger and wasabi, and practice thinly slicing avocado. Meal is vegetarian, but includes optional fish or shellfish and soy.

• Tuesday, April 18
• 5:30-6:30 p.m.
• Tiger Food Lab
• $15 per person, price includes all materials and dinner.

Registration closes April 14 at 5 p.m.

Spring Seminar Series

March 24 -  Dr. Deranda Lester (UofM Psychology) 
April 14 - Dr. Todd Layne (UofM College of Health Sciences)

BLS Certification Course

Campus Recreation offers a series of FREE American Heart Association Basic Life Support Certification classes throughout the year, thanks to a grant provided by BlueCross BlueShield of TN Foundation. 

The goal of the Basic Life Support Course is to train participants to save lives of victims in cardiac arrest through high-quality cardiopulmonary resuscitation (CPR). The American Heart Association designed the BLS course to teach healthcare professionals how to perform high-quality CPR individually or as part of a team. BLS skills are applicable to any healthcare setting. BLS students will learn rescue techniques for adults, children and infants.

This course will include a combination of videos, skills practice and testing. A written test will be administered at the end of the course. The BLS for Healthcare Providers covers core materials, including:

• adult, child, and infant CPR, including one and two-rescuer scenarios and use of the bag-valve mask and other breathing barriers.
• foreign-body airway obstruction (Heimlich maneuver) for adult, child, and infant (conscious and unconscious).
• AED (Automated external defibrillation) on both adult and child.
• special resuscitation situations and cardiopulmonary emergencies.

Limited spaces are available. Once you register for this class, you MUST attend. Participants who register for a class and fail to show up, arrive late or leave before the class ends will not be able to register for future courses. Courses are held in the Student Recreation and Sports Complex (Former Rec Center) Fitness Studio.