With information about Dutch oven cooking and the proper way to prepare wild game, Southern Utah State College evening classes will enhance the culinary skills of novices and chefs alike.

A course on the handling and preparation of wild game meats is scheduled each Tuesday from 7-9 p.m., beginning Tuesday, Oct. 2, through Dec. 4. FN 292, section 32, will be taught in room SC 210 and the fee is $35."Wild Game Meats - Handling and Preparation" is a hands-on class for students to learn methods of cleaning, aging and preparing meats such as venison, birds, fish and small game.

In FN 292, section 33, students will use and care for a Dutch oven as a cooking tool and will prepare meats, vegetables, breads, stews and desserts.

An added incentive to taking the "Dutch Oven Cooking Workshop," is that students sample their work at the end of each class period. "Dutch Oven Cooking" is scheduled each Thursday from 4-6 p.m., Oct. 4-Dec. 6, and the fee is $35.

At the conclusion of the class, students are required to cook a dish, said instructor Richard Dotson. "Families and friends are invited to test the student's work the last day of class," said Dotson. "It turns into a tasty class experience for everyone."