white marble cutting board with skeleton fingers grabbing some halloween-themed charcuterie foods including cheese, fruit and meat

A Spooky Grown Up Halloween

0.05 Credits | Catalog Number: 60316600E

Join a culinary demonstration! If Halloween themed food seems like just candy loaded kid stuff or too downright creepy, students will love this Gothic grown up appetizer party! Chef Shelly will create an elegantly dark charcuterie board, some great sides and a punch to get you in the mood for Halloween celebrations. Recipes include Elegantly Goth Charcuterie Board, Mummy Biscuit Wrapped Sausages, Sweet and Salty Chocolate Halloween Bark, and Sinister Graple Punch.

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Waupaca
Oct 24, 2025
Fri 6:00PM - 8:00PM
In Person Classroom
$35.92
Register for the Waupaca class from Oct 24, 2025  Details about the Waupaca class from Oct 24, 2025
Class Schedule
Date(s) Day/Time Room
Oct 24, 2025 Fri 6:00PM - 8:00PM Waupaca Regional Center WAP111
Books/Materials
Course materials are not required for this course section.
Capacity
26 seats available
instructor
Michelle Platten
notes

Culinary Demonstration

Please note: For this session, the Mummy Biscuit Wrapped Sausages will be swapped out for a Spiderweb 7 Layer Dip.

Delivery Mode: Please visit www.fvtc.edu/flexible-learning before the first day of class to learn how content in this section is delivered.

Students may also call in to register for this course section at 920-735-5645.




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Appleton
Oct 31, 2025
Fri 9:00AM - 11:00AM
In Person Classroom
$35.92
Register for the Appleton class from Oct 31, 2025  Details about the Appleton class from Oct 31, 2025
Class Schedule
Date(s) Day/Time Room
Oct 31, 2025 Fri 9:00AM - 11:00AM Appleton Main Campus E108
Books/Materials
Course materials are not required for this course section.
Capacity
8 seats available
instructor
Michelle Platten
notes

Culinary Demonstration

Delivery Mode: Please visit www.fvtc.edu/flexible-learning before the first day of class to learn how content in this section is delivered.

Students may also call in to register for this course section at 920-735-5645.


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