Hands-on Cooking Classes Bring New Skills and Social Experiences to Freed-Hardeman University Students

Students at Freed-Hardeman University, a private university in Henderson, Tennessee, are stepping out of the classroom and into the kitchen through a growing series of hands-on cooking classes led by the dining team from Metz Culinary Management.

Since February, students have filled limited-capacity workshops focused on fruit bouquet design, sushi making, and pasta preparation, with each class blending practical culinary instruction with a highly social, interactive atmosphere. The initiative is led by Executive Chef Claude Tubbs, who joined the university dining program earlier this year as part of Metz's new partnership with the university.

The classes, held in a community space within the dining hall rather than a commercial kitchen, are intended to feel approachable and accessible for students with little or no cooking experience. Attendance has been capped at 25 students per class, with waitlists quickly forming after registration opens.

"These classes are a great way to connect with the student population and allow us to engage with them in a unique setting," said Chef Tubbs. "Students get a real-time example of how to navigate a recipe and can course-correct with guidance if they encounter any difficulties. Since cooking unfamiliar items can be intimidating, these classes provide a gateway for them to cook with ease."

The series began with a fruit bouquet workshop on February 12, followed by a sushi-making class on March 19 and a pasta-making class on April 28. Students register through QR-code signups promoted through campus dining social media channels, flyers, and digital signage.

Chef Tubbs said student feedback has helped shape the direction of the series. "I tend to listen to the class while executing the current one because students tend to tell you what they want to do," he explained. "Sushi- and pasta-making were two of the things they were excited about, for example. I want to be sure we accommodate their interests."

In addition to recipe instruction, students also learn foundational kitchen techniques including knife skills, food safety, workspace organization, and ingredient preparation. Participants can take home the food they create during the workshops.

According to Alexis Kwon, Associate Director of Marketing for Metz Culinary Management, the popularity of the classes reflects students' growing interest in experiential campus activities that combine entertainment with practical life skills. "We're creating an experience that today's students really enjoy, but we're also helping them build confidence and practical skills they can carry with them long after graduation," she said. "These classes give them something memorable and useful at the same time."

Kwon noted that the workshops also create opportunities for students to interact directly with campus dining staff in a relaxed environment outside the traditional dining experience. "It brings the chefs out into the student community in a different way," she said. "Students get to see the people behind their dining program as approachable mentors and teachers, not just the team preparing meals behind the scenes."

Freed-Harademan students can look forward to more cooking classes in future semesters.