| Class # | Subject | Catalog # | Section | Title | Enrollment Cap | Wait List | Currently Enrolled | Seats Available |
|---|---|---|---|---|---|---|---|---|
| 19719 | LLFW | 241 | 001 | Sweet Creations: Tiered Cake | 12 | 0 | 13 | -1 |
| 19720 | LLFW | 267 | 001 | Sweet Creations: Piping Tech | 12 | 0 | 10 | 2 |
| 14432 | LLFW | 416 | 001 | Gathering Wild Mushrooms | 15 | 0 | 13 | 2 |
| 8501 | LLFW | 489 | 001 | Whiskies of the World | 36 | 0 | 36 | 0 |
| 20967 | LLFW | 514 | 002 | The Art of Charcuterie Platter | 10 | 0 | 10 | 0 |
| 14434 | LLFW | 578 | 001 | Coffee: From Crop to Cup | 15 | 0 | 14 | 1 |
| 19722 | LLFW | 578 | 002 | Coffee: From Crop to Cup | 15 | 0 | 15 | 0 |
| 14435 | LLFW | 592 | 001 | Baking Pretzels | 12 | 0 | 12 | 0 |
| 19723 | LLFW | 597 | 001 | Autumn Cocktails and Bitters | 12 | 0 | 12 | 0 |
| 16358 | LLFW | 604 | 001 | Wine & Gourmet Popcorn Pairing | 36 | 0 | 34 | 2 |
| 16390 | LLFW | 611 | 001 | Loose Leaf Tea: An Intro | 12 | 0 | 12 | 0 |
| 19725 | LLFW | 611 | 002 | Loose Leaf Tea: An Intro | 12 | 0 | 12 | 0 |
| 19726 | LLFW | 617 | 001 | Japanese Tea Ceremony | 12 | 0 | 8 | 4 |
| 19730 | LLFW | 625 | 001 | Tequilas and Mezcal | 36 | 0 | 29 | 7 |
| 19729 | LLFW | 626 | 001 | Espresso Explained | 5 | 0 | 5 | 0 |
| 19728 | LLFW | 626 | 002 | Espresso Explained | 4 | 0 | 4 | 0 |
| 19727 | LLFW | 626 | 003 | Espresso Explained | 5 | 0 | 5 | 0 |
| 19782 | LLFW | 630 | 001 | Rum and Chocolate | 36 | 0 | 36 | 0 |
| 19783 | LLFW | 631 | 001 | Curry Fusion Cooking | 8 | 0 | 8 | 0 |
| 19690 | LLFW | 632 | 001 | Delight in Authentic French | 8 | 0 | 8 | 0 |
| 19973 | LLFW | 632 | 002 | Delight in Authentic French | 8 | 0 | 7 | 1 |
| 19752 | LLFW | 633 | 001 | Meet the Winemaker! | 38 | 0 | 38 | 0 |
| 19753 | LLFW | 634 | 001 | Wines of Piemonte, Italy | 26 | 0 | 22 | 4 |
| 19764 | LLFW | 635 | 001 | Exploring the Historic Region | 30 | 0 | 30 | 0 |
| 19768 | LLFW | 636 | 001 | Understanding Fortified Wines | 20 | 0 | 20 | 0 |
| 19754 | LLFW | 637 | 001 | Sip, Savor, Celebrate | 30 | 0 | 27 | 3 |