Ever wondered how to make the perfect polenta? Thought about transforming your backyard into an edible garden? Do the very words “bananas foster flambe” make your mouth water? If so, you’ll want to take a look at a whole new series of culinary classes being offered this summer through University of Hawaii Maui College’s EdVenture program, which range from farm-to-table organic field trips to a class dedicated to the flavors of India and the complex spice mixtures of curry.

“There’s such a huge interest in cookbooks and culinary TV shows, but sometimes it can be a little intimidating to actually try your hand at something like a curry or bouillabaisse,” said EdVenture instructor and Executive Chef Michael Spina. “These noncredit classes are a great way to focus on mastering a new dish, and fun because you’re guided every step of the way along with fellow foodies.”

The international cooking classes include “Flavors of Italy & Spain,” “Flavors of India” and “Cooking Seafood,” which covers the appropriate cooking methods for different types and cuts of fish and shellfish, and the spices needed to make bouillabaisse and paella.

For the truly adventurous, “Table-side and Flambe Cooking” introduces students to the lost art of table-side cooking, where they’ll learn how to make steak Dianne and bananas foster.

“Sharing food is a way for people to build relationships and bond with others,” said Lori Teragawachi, director of UH-Maui College’s Office of Continuing Education. “We love the diversity of foods at our potluck parties. There’s a lot to learn about different cultures and lifestyles by exploring various foods.”

That’s not to say that if you’re looking to brush up on your basics there isn’t something for you too. Spina will teach “Culinary Basics 1” and “Culinary Basics 2,” which take students from basic cooking steps to various cooking methods including sauteing, roasting and braising.

EdVenture is also partnering with the Sustainable Living Institute of Maui on a variety of farm-to-table classes. Organic farmer Gerry Ross of Kupa’a Farms and ‘Aipono award-winning chef Jeff Sheer are offering “From Farm to Table Part 1,” which covers how to grow and harvest your own produce and then prepare a delicious, locally harvested organic lunch. “From Farm to Table Part 2,” presented by Evan Ryan of Pono Grown Farm and Holistic Nutritionist Danielle Ryan, teaches the art of creating an edible landscape in your yard and how to prepare a nutritious meal using backyard-harvested produce.

“I want to reach out to more people with the farm-to-table concept. That’s why I’m offering the workshops with SLIM this summer,” said Sheer. “Plus I love working with Gerry and Janet at Kupa’a Farm. Their produce offering is so diverse and I love working with that each week.”

These new summer culinary classes start at $89, with one- to two-day sessions taking place throughout the month of July. To learn more or register, visit maui.hawaii.edu/edventure.

EdVenture offers continuing education, career training and professional development courses in a wide range of topics including agriculture, energy, business, computers and technology, art, languages, Hawaiian culture, food innovation and College for Kids.

* Dr. Lui K. Hokoana is Chancellor of the University of Hawaii Maui College. Ka’ana Mana’o, which means “sharing thoughts,” is scheduled to appear on the fourth Sunday of each month. It is prepared with assistance from UH-Maui College staff and is intended to provide the community of Maui County information about opportunities available through the college at its Kahului campus and its education centers.