Courses

Basic Food Prep

A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. This is not a leisure course. Continuing Ed students will be in the same class as credit hour students.

This course contains no sessions
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Cooking With Friends

Cooking with Friends International/Cocinando con Amigos. Explore the different cuisines of the world. In this class we will briefly discuss the customs of Brazil, Mexico, China, and Italy.

This course contains no sessions
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Fundamentals of Baking

Fundamentals of baking including dough, quick breads, pies, cakes, cookies, and tarts. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. This is an overlay of a credit course.

This course contains no sessions
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Saucier

Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. This is not a leisure course. Continuing Ed students will be in the same class as credit hour students.

This course contains no sessions
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Special Topics - Principles of Healthy Cuisine

Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Alternative methods and ingredients will be used to achieve a healthier cooking style. This is not a leisure course. This is an overlay of a credit course.

This course contains no sessions
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American Regional Cuisine

A study of the development of regional cuisines in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and acquire knowledge of recipe strategies and production systems. This is an overlay of a credit course.

This course contains no sessions
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Garde Manger

A study of cold foods and garnishes. Emphasis on design, techniques, and display of fine foods. This is an overlay of a credit course.

This course contains no sessions
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Sanitation & Safety

A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.

This course contains no sessions
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International Cuisine

The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. This is an overlay of a credit course.

This course contains no sessions
Click here and include your phone number to be notified about the next scheduled program.

Restaurant Spanish

Learn to communicate with co-workers whose primary language is Spanish. This is an overlay of a credit course.

This course contains no sessions
Click here and include your phone number to be notified about the next scheduled program.