Continuing Education in Wilton is offering two new cuisine courses this fall involving Moroccan cooking and bread-making.Lauren Kohr, a professional chef and founder of LDK Kitchen, will lead Continuing Education\u2019s Moroccan Cooking: Spice Up Your Kitchen course on Thursday, Oct. 15.\u201cParticipants will learn to explore new and exciting flavors of North African cooking, including savory dishes using cinnamon, ginger, cumin, and fresh and dried coriander,\u201d said Kohr.\u201cThe class will be hands-on, as we will learn how to make chicken tagine with preserved lemon and olives, pita bread from scratch, and couscous with currents, pistachios and herbs.\u201dMoroccan cooking is \u201cincredibly diverse,\u201d said Kohr, \u201cas it reflects the history of influences and different people that have inhabited its land.\u201dIn two hours, Kohr said, \u201cwe will discuss the different influential groups and their individual contributions to the cuisine we are preparing.\u201cWe will be cooking tagine, which is a dish unique to Morocco as well as the name of the vessel it is cooked within,\u201d said Kohr.\u201cA tagine is a conical clay pot that allows steam to rise and then the water drips back down into the stew, creating a very moist and tender final product.\u201dThis, Kohr said, is a traditional cooking method usually done over hot coals \u201cthat is different from cooking vessels used in other parts of the world.\u201d Kohr said she hopes participants realize that they can \u201cuse new and exciting flavors and spices in their everyday repertoire.\u201d Cinnamon, for example, she said, is \u201ca wonderful addition to savory items, although generally only thought of in the context of sweet food.\u201d\u201cHomemade pita bread is also incredibly easy, and I hope participants take these recipes and flavor combinations home and share with family and friends,\u201d she said.Kohr, a 2011 graduate of the Culinary Institute of America in Hyde Park, N.Y., has also taught cooking and baking classes at Trackside Teen Center.Moroccan Cooking: Spice Up Your Kitchen will take place from 7 to 9 p.m. in the Wilton High School Culinary Arts Room.There is a $35 class fee with a $15 materials fee, payable to Lauren Kohr. As of Oct. 1, there are three seats left in the class. Bread-making This year\u2019s Bread-Making Party at Wave Hill Breads Bakery course will not only teach participants the secrets to making Wave Hill\u2019s award-winning bread, but also give them a behind-the-scenes tour of the bakery at 30 High Street in Norwalk. At the bakery, participants will get to taste Wave Hill\u2019s croissants, cookies, wild yeast sourdough, and pumpernickel with olive oils and balsamic vinegar for dipping. Participants will get hands-on practice shaping three-grain French loaves into batards and then into wheat stalk bread, also known as \u201cepis,\u201d and bring one home. Wave Hill master baker Tim Topi will also demonstrate how to make Roman focaccia and turn it into an elegant pizza, which participants will then get to share. The first session of the course, led by Topi and Wave Hill bakers assistant Avery Peters, takes place Saturday, Oct. 17, from 3:45 to 6. The class is full with a waiting list available. Topi will lead the second session on Saturday, Nov. 7, from 3:45 to 6, which had nine seats available as of Sept. 25. There is a $40 fee for the class with a $12 materials fee, payable to Wave Hill Breads. For more information, visit wiltoncontinuinged.org.