Program: Culinary Arts

Introduces students to the basic techniques and procedures required to prepare baked goods in a commercial setting, with emphasis on ingredient identification/function, scaling and proper mixing methods. Hands on laboratory training include the basic techniques used to prepare bread, pies, cookies, cakes, and baked custards.

Presents sanitation, safety, and maintenance challenges encountered in the food service industry. Investigation of causes and prevention of food-borne illnesses. A National Restaurant Association (NRA) ServSafe ® Food Protection Manager certification will be awarded to students who pass the exam. (pass/fail course)

This course is also available as a Credit Division class.  Prices may vary.          Introduces techniques and procedures of basic cooking, including knife skills, culinary terminology, equipment usage, product identification and applied cooking techniques as well as basic fabrication, practical sanitation, culinary math, soup, stock, and sauce preparation.

Winter is coming and we need some hearty meals to keep us going.  In this class we will discuss a stock/broth from scratch and create some soups and stew that will warm, nourish us, use up some of those leftovers, and store well so we can enjoy them all over again.  Printed Recipes will be … Continue reading “Winter Soups and Stews”

This class will cover various pasta ingredients, adding flavors and colors and a few fresh, homemade sauces to add to your dining routine.  The class will make pasta dough, roll, cut, cook and eat.  The instructor will also demonstrate the making of ravioli and a few shaped pastas.  Printed Recipes will be provided.

Greek cuisine, like many other cuisines of the Mediterranean, calls for fresh, flavorful, and healthful ingredients like olives, cheese, lemon, dill, spinach, wheat, lamb, and fresh veggies.  In this class we will create a buffet of Greek favorites that include Tabouleh, Hummus, Stuffed Grape Leaves, and much more. Printed recipes will be provided in class.

In this class we will create a 4-course classic French meal (Soup, Salad, Entree, and Dessert)  to enjoy together.  Along the way discuss the ingredients and mindset of French cooking.  This class could employ the use of alcohol for cooking, which is optional.  Printed Recipes will be provided.