Access www.smas.purdue.edu. Click on the appropriate "Schedule Tabloid" to view course offerings.

Please refer to our education schedule to find any courses. We list all the courses we are offering up through the end of the year.

A27: The fastest and best way to get your questions answered is to post your question(s) on our farum at: We suggest you do NOT send your question(s) through email. The reason was that we get hundreds of email daily. Although we try our best to respond to every email, it is extremely difficult to respond to every question individually. Plus, the group effort of our forum can certainly help you better. Thank you for your understanding!

Courses will be offered during the summer, fall and spring semesters. Courses offered during the summer typically meet twice a week. Courses scheduled during the fall and spring semesters typically meet once a week. Class sessions are normally three hours. Classes are offered Monday, Tuesday, Wednesday or Thursday. Exact times and locations may vary. You will be notified of specific class schedules each term.

On our home page. Look for the gray button in the Facts at a Glance section. Select the workshop, complete the form and pick up your email for a password. Then complete your profile so college coaches can find you when they search. Be sure to PAY for your workshop as places will only be held if your payment is received. SEATING IS VERY, VERY LIMITED FOR BOTH SESSIONS! Once we are sold out, we are sold out.

Peanut oil has been used by the Chinese for hundreds of years because of its high oil content and because it can be extracted easily by a primitive process. In recent years, other vegetable oils have become increasingly popular in Chinese kitchens. Polyunsaturated vegetable oils, such as corn, soybean, cottonseed and sunflower oil, are being used.

Absolutely not! In the first place, a good Chinese fish should not be oily. Perhaps the reason why some restaurant dishes are so oily is that their stoves give of a tremendous amount of heat while the dish is being cooked; extra oil is used to prevent food from sticking and burning. A great portion of the ingredients in Chinese dishes are vegetables, which are low in calories. In addition, the traditional Chinese menu does not call for too many deep-fried dishes.

Yes, under the supervision of expert chefs or simply following the farm-house landlady: in both cases you will have the possibility of spending an afternoon learning local cuisine or to follow a full immersion course of 2/3 days. You will be able to share together with your "teachers", their love for gastronomy, wine and local traditions: you may rediscover also some culinary practices which had been handed down from generation to generation and then, unfortunately, forgotten.

Yes. Providers may offer PDPs for such courses if the provider is registered with the Department of Education.

We try to offer our courses on a rotating basis. Most courses will be offered at least once every two years.