Continuing Education Classes – Culinary and Service Industry
|Bartending, Professional||Baking Fundamentals||Breads and Pastries|
|Professional Cake Decorating Level I||Professional Cake Decorating Level II||Culinary Fundamentals
|Global Cuisines||ServSafe Sanitation and Food Safety||Wine Appreciation|
Learn bar operations and how to prepare specialized cocktails, frozen and layered, all while gaining speed and efficiency in preparing drinks. Also, gain knowledge of beers and wines. Learn how to properly garnish, how to free pour and learn about liquor laws and liability issues. This class involves not only lecture and instruction, but hands-on time behind the bar. Course also includes TIPS certification a skills-based, responsible alcohol training and certification program that is designed to prevent intoxication, underage drinking, and drunk driving. TIPS gives individuals the knowledge and confidence they need to recognize potential alcohol-related problems and intervention to prevent alcohol-related tragedies. Prerequisite: Must be 18 years of age to attend course.
Course Fee: $125–Certification Fee: $18–Book Fee: $30
01-28-2019 M/W 6 – 8:30 pm, 16 sessions, Culinary Bldg., Rm. 4302
Hands-on course provides students with a solid foundation in baking from which to build. An emphasis will be placed on basic skills and techniques, recipes, weights and measures, conversions, equipment, and terminology. Students will learn to produce cookies, quick breads, pies and dough, cakes and frostings, and various troubleshooting techniques. Prepayment required.Course Fee: $125–Supply Fee: $60–Insurance Fee: $0.55–Book Fee: none
01-07-2019 M/T 5:30 – 9 pm, 14 sessions, Bryant Bldg., Rm. TBA
Breads and Pastries
Hands-on course expands on the students baking skills to include artisan bread production and general pastry work. Students will produce various types of breads ranging from basic straight method doughs to sourdough, as well as some introductory pastry work including breakfast pastries, puff pastry, doughnuts, hand pies, and crepes. Prepayment required.
Course Fee: $180–Supply Fee: $30–Insurance Fee: $0.55–Book Fee: none
03-05-2019 M/T 5:30 – 9:30 pm, 20 sessions, Bryant Bldg., Rm. TBA
Professional Cake Decorating Level I
Learn professional cake decorating with an expert! In this entry level class, you will learn about the necessary equipment and tools, the basics of cake baking, and decorating techniques. Includes how to use a piping bag, planning and designing your cake, and more! Call for a list of required materials.
Course Fee: $125–Supply Fee: TBA–Book Fee: none
01-09-2019 W/Th 6 – 9 pm, 16 sessions, Bryant Bldg., Rm. TBA
Professional Cake Decorating Level II
Course for those that have completed a basic cake decorating class that wish to further their skills in making custom designed cakes. Learn gum paste flowers and advanced cake decorating techniques for memorable wedding or celebration cakes. We’ll work in a variety of decorating mediums such as fondant, modeling chocolate, pastillage, gumpaste, royal icing and isomalt and learn basic airbrushing techniques for cake decorating. You’ll begin by creating a unique array of sophisticated gum paste flowers such as peonies, orchids and poppies and will end with a breathtaking showstopper. Your decorating skills will be enhanced by learning multiple piping styles using both classic and modern designs. Call for a list of required materials.
Course Fee: $125–Supply Fee: TBA–Book Fee: none
03-06-2019 W/Th 6 – 9 pm, 16 sessions, Bryant Bldg., Rm. TBA
In this introductory course, gain professional level knowledge of culinary preparation. Learn how to use ingredients and processes, and discover why one method may be used over another when preparing specific dishes. Course covers professional level knowledge of culinary preparation, including hot food preparation, cold food preparation, knife skills, breakfast cookery, soups, stocks, butchery and cooking techniques of meat, poultry and fish, vegetables, menu development and the making of sauces. Great class for anyone seeking to move up in their present culinary position. Prepayment required.
Course Fee: $125–Supply Fee: $110–Insurance Fee: $0.55–Book Fee: none
01-30-2019 T/W 6 – 9 pm, 14 sessions, Culinary Bldg., Rm. TBA
Designed as a follow-up to the Culinary Fundamentals course, this hands-on course covers classical cooking skills associated with the preparation and service of international and ethnic cuisines. Regions covered: Italy, France, England, Germany, China, Greece, and Mexico. Students will understand the different cooking principles from various regions. Course includes buffet and plated services. Prerequisite: Culinary Fundamentals course. Prepayment required.Course Fee: $125–Supply Fee: $120–Insurance Fee: $0.55–Book Fee: none
03-27-2019 T/W 6 – 9 pm, 14 sessions, Culinary Bldg., Rm. TBA
ServSafe: Sanitation and Food Safety
This course provides accurate, up-to-date information for all levels of employees in all aspects of handling food, from receiving and storing to preparing and serving. Prepares students to take the ServSafe sanitation exam which is offered, at no charge, the last day of class.
Course Fee: $70–Book Fee: $88
01-28-2019 M/T 1 – 5 pm, 4 sessions, Wayne West Bldg., Rm. 220
03-04-2019 M/T 1 – 5 pm, 4 sessions, Wayne West Bldg., Rm. 220
04-29-2019 M/T 1 – 5 pm, 4 sessions, Wayne West Bldg., Rm. 220
Sample over 30 different wines from all over the world. Course will boost confidence, increase knowledge, and help you be more informative about every glass you serve or sip. Optional National Wine Steward Certification test offered at the end of the course.Prepayment required.
Course Fee: $70–Supply Fee: $120–Book Fee: none
01-29-2019 Tuesday 6 – 9 pm, 8 sessions, Location TBA