12-5PM (Culinary Kitchen) (Room 171)
Teacher – Chef Gerald R. Egger
Cost - (Free!)
Cooking Healthy Cuisine at Home
When cutting back on sodium, fat (particularly saturated and trans†fats) and cholesterol, how you cook is just as important as what you cook. People with heart failure and their families don't have to give up taste or the foods they love. Often minor changes in how favorite foods and recipes are prepared can make a big difference. The first goal for many people with heart disease is to reduce the amount of salt they eat. This is usually more important than controlling saturated fat and cholesterol consumption. If†you usually†add salt while cooking, simply put the salt shaker out of reach. Don't season meats and vegetables with prepackaged mixes, which often contain a lot of salt. Don't fry foods in oil, which adds unwanted fat and calories.
Culinary
Workshops Wednesday
12-5PM (Culinary Kitchen) (Room 171)
Teacher – Chef Bernard Frehner
Cost - (Free!)
Cooking International Cuisine at Home
This course emphasizes both the influences and ingredients that create the unique character of selected World cuisines. Students prepare, taste, serve, and evaluate traditional, regional dishes of Spain, Middle East, Turkey, Greece, Africa and India. Importance will be placed on ingredients, flavor profiles, preparations, and techniques representative of these cuisines.
Culinary
Workshops Thursday
12-5PM (Culinary Kitchen) (Room 171)
Chef Laurent Baillon
Cost - (Free!)
Baking & Pastry Techniques and Artistry
This course is a combination of theory, lecture, demonstration and hands-on production to provide an introduction to pastry techniques for use in a commercial kitchen. Students learn a variety of dough, batters, fillings, and glazes with an emphasis on formulas. Instruction regarding the preparation of basic cakes and icings, roll-in dough, preparations of pastry cream and finishing techniques; plus selection and proper use and handling of various chocolates used in baking and decorating are introduced. Emphasis is also placed on dessert plating and presentation.