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Showcase your culinary skills or simply start at the beginning. Cook with the pros and learn some of the industry's best cooking tips. Or maybe it's a room in your house beside your kitchen that interests you. Do you have a green thumb or wish you had one? These are just some of the many topics than you can explore when you take one of our culinary and home courses.
Spring 2008
Cook With Pro
Cooking
Wine and Spirits
Bar Taste—German Beers
EXPLORING BEERS OF GERMANY. Join a beer aficionado to sample and discuss at least nine different German beers. Beers are chosen to represent distinctive beer types and regions. Discuss beer history, culture and serving options. Must be 21 to enroll. $59
CCGE. CODE# 36870. F, 6:30 TO 9:30 P.M.
Above Class Only – Meets 1 Day, 2/1
Bar Taste—Scotch Malt
THE MYSTERIES OF SCOTCH MALT. Explore the Scotch malt-making process from barley to bottle. Use basic components of smell, taste and feel to evaluate at least six different Scotches. Learn to distinguish by name and taste the major Scotch distilling regions. Bring one small snifter or port glass. Must be 21 to enroll. $69
WC. CODE# 35849. SA, 1 TO 4 P.M.
Above Class Only – Meets 1 Day, 2/9
Cook W/Pro—Cooking With Wine
COOKING WITH WINE WITH CAMILLE STAGG. Incorporate wine into your menus and recipes with Camille Stagg, author of Cooking with Wine. Taste each wine and then see how it changes as alcohol and other components evaporate during cooking, leaving behind a full-bodied flavor. Must be 21 to enroll. $69
CCGE. CODE# 36201. TH, 6:30 TO 9:30 P.M.
Above Class Only – Meets 1 Day, 4/24
Cook W/Pro—Entertain I
ENTERTAINING AT HOME-DINNER PARTY. The thought of entertaining can be overwhelming. Learn methods for planning, budgeting, organizing and executing a successful dinner party for two to 100 people. Prepare an exquisite three-course meal for your event. $119
CCGE. CODE# 36264. T, 7 TO 10 P.M.
Above Class Only – Meets 2 Weeks, Starts Week Of 4/7
Cook W/Pro—Entertain II
ENTERTAINING AT HOME-COCKTAIL/HORS D’OEUVRES PARTY. Erase your fear of entertaining in this lecture/hands-on cooking course. Learn methods for planning, organizing, budgeting and executing a successful cocktail party for two to 100 people. Taste recipes for your favorite event. $119
CCGE. CODE# 36265. T, 7 TO 10 P.M.
Above Class Only – Meets 2 Weeks, Starts Week Of 4/21
Cook W/Pro—European Gourmet I
INTRODUCTION TO EUROPEAN GOURMET COOKING. Experience the sophistication of France, the pleasures of Italy, the gusto of Greece and the spicy flavors of Spain as you prepare exciting, innovative dishes seasoned with European flair, including entrees, side dishes, salads and delicious desserts. Must be 21 to enroll. $175
PCE. CODE# 34492. M, 7 TO 10 P.M.
Above Class Only – Meets 4 Weeks, Starts Week Of 4/21
Cook W/Pro—Grilling With Wine
GRILLED FOODS AND WINE. Add a splash of panache to your grilling. Select wines to flavor chicken, fish and meat. Create customized red and white wine marinades. Then pair your dish with the right wine. Must be 21 to enroll. $69
CCGE. CODE# 34507. F, 6:30 TO 9:30 P.M.
Above Class Only – Meets 1 Day, 5/16
Cook W/Pro—Italian Gourmet
THE ITALIAN GOURMET. Prepare and sample elegant, authentic Italian food with chef Pina Andreiw of Pina’s Culinary Experience. Recipes include bruschetta, veal saltimbocca, homemade stuffed pasta, a variety of fresh sauces, meatballs, bread and tiramisu. Bon appetito. Must be 21 to enroll. $165
PCE. CODE# 34494. M, 7 TO 10 P.M.
Above Class Only – Meets 3 Weeks, Starts Week Of 2/25
Cook W/Pro—Joyful Chinese Cooking
TASTE OF THE ORIENT. It’s time to change the old adage that Chinese food is purchased more often than cooked at home. Chef Pina Andreiw takes you on an adventure to the Orient as you cook a variety of Szechuan, Mandarin and Cantonese dishes. Must be 21 to enroll. $119
PCE. CODE# 34524. M, 7 TO 10 P.M.
Above Class Only – Meets 2 Weeks, Starts Week Of 4/7
Cook W/Pro—Let’s Do Brunch
LET’S DO BRUNCH WITH PINA ANDREIW. Make your brunch table an unforgettable eating experience with chef Pina Andreiw of Pina’s Culinary Experience. Recipes include breakfast pies and tarts, fluffy omelettes and fritattas, fresh-baked bread and rolls, and biscotti. Must be 21 to enroll. $69
PCE. CODE# 36488. M, 7 TO 10 P.M.
Above Class Only – Meets 1 Day, 3/31
Cook W/Pro—Mediterranean Flair
A TOUCH OF MEDITERRANEAN. Add a touch of the Mediterranean to your cooking repertoire with chef Pina Andreiw. Recipes feature Sicilian, Greek, Turkish and Mediterranean cuisines. Use herbs and spices from these regions to give the foods their distinctive and delicious flavors. Must be 21 to enroll. $119
PCE. CODE# 34501. M, 7 TO 10 P.M.
Above Class Only – Meets 2 Weeks, Starts Week Of 2/11
Cook W/Pro—Provencal Cuisine
PROVENCAL CUISINE WITH CAMILLE STAGG. Experience the aromas and tastes of Provence, robust with vegetables, fish and meat dishes, and flavored with local olive oil, olives, vinegars, garlic, ripe tomatoes and fresh herbs. Prepare various dishes paired with local French wines. Must be 21 to enroll. $69
CCGE. CODE# 36198. F, 6:30 TO 9:30 P.M.
Above Class Only – Meets 1 Day, 4/11
Cook W/Pro—Say Cheese Please
CHEESE AND WINE HARMONY WITH CAMILLE STAGG. Enter the world of fine cheese and create a happy harmony of cheeses with red wines and smooth, fruity white wines. Sample classic European and domestic cheeses and special recipes with wine as a perfect accompaniment. Must be 21 to enroll. $69
CCGE. CODE# 34509. F, 6:30 TO 9:30 P.M.
Above Class Only – Meets 1 Day, 5/9
Cook W/Pro—Soups and Breads
HEARTY SOUPS AND BREADS THAT SATISFY. Dish up a bowl of hot and hearty soup to satisfy the hungriest appetite. Join chef Pina Andreiw and prepare rib sticking, healthy main course soups that, when teamed with home-baked breads, make a heart-warming, delicious meal. Must be 21 to enroll. $165
PCE. CODE# 34493. M, 7 TO 10 P.M.
Above Class Only – Meets 3 Weeks, Starts Week Of 1/21
Cook W/Pro—Sushi
SUSHI APPETIZERS. Use basic sushi ingredients, including rice vinegar, seaweed or nori, wasabi and pickled ginger root, plus shrimp, tuna and salmon in their natural states to create this delicious Japanese delicacy. Learn to prepare the basic ingredient of sushi rice. $79
CCGE. CODE# 34508. TH, 6 TO 10 P.M.
Above Class Only – Meets 1 Day, 4/10
CCGE. CODE# 36853. SA, 9 A.M. TO 1 P.M.
Above Class Only – Meets 1 Day, 1/19
Cook W/Pro—Tuscan Food and Wine
TUSCAN CUISINE AND WINE WITH CAMILLE STAGG. Experience authentic Tuscan cuisine and culture in this food and wine experience with Camille Stagg. Prepare a variety of Tuscan specialties, including an appetizer, soup, entree and dessert, paired with Chianti and Brunello wines. Must be 21 to enroll. $69
CCGE. CODE# 34500. TH, 6:30 TO 9:30 P.M.
Above Class Only – Meets 1 Day, 1/24
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Cooking—Afternoon Tea Time
HIGH TEA FOR YOU AND ME. Experience British High Tea from start to finish. Prepare a traditional three-tiered tray, including savories, scones with cream and jam, and pastries. Discuss tea varieties and tea drinking etiquette. Coffee is available for non-tea drinkers. $69
CCGE. CODE# 34496. SA, 10 A.M. TO 1 P.M.
Above Class Only – Meets 1 Week, Starts Week Of 5/15
Cooking—At College 101 NEW*
COLLEGE STUDENTS CAN COOK TOO. If you’re bored of dorm food or live in an apartment, but don’t have the know-how or time for complicated recipes, this course is for you. Prepare and sample simple, tasty dishes and snacks requiring minimal ingredients. $69
CCGE. CODE# 36288. T, 6:30 TO 9:30 P.M.
Above Class Only – Meets 1 Day, 1/15
CCGE. CODE# 36289. W, 6:30 TO 9:30 P.M.
Above Class Only – Meets 1 Day, 5/14
Cooking—Backyard Bbq
BEYOND BURGERS AND DOGS. Fire up the backyard barbecue grill for some of the tastiest food you’ve ever eaten. Prepare tantalizing grilled fresh fish, herb-scented steaks, grilled veggies or seasonal marinated fruit kabobs, chicken recipes, grilled pizza, and tasty accompaniments. $139
CCGE. CODE# 34506. TH, 6:30 TO 9:30 P.M.
Above Class Only – Meets 3 Weeks, Starts Week Of 4/28
Cooking—Basic Breads
BASIC YEAST AND QUICK BREADS. Nothing smells better than fresh bread baking in the oven. Learn how to work with yeast to make Never Miss Basic Bread, rye and whole wheat bread, cinnamon rolls, bagels, and pita bread. While the yeast is rising, whip up gingerbread and shortcake. $139
DGN. CODE# 34491. TH, 6:30 TO 9:30 P.M.
Above Class Only – Meets 4 Weeks, Starts Week Of 4/7
Cooking—Basic Skills
BASIC SKILLS FOR THE BEGINNING COOK. Hone basic cooking skills and prepare simple recipes from soup to dessert that are easy yet elegant, tasty yet nutritious. Practice basic cooking methods of broiling, sauteing, stir-frying and steaming; chopping, cutting, mixing and folding; and using seasonings. $154
CCGE. CODE# 34498. SA, 1 TO 4 P.M.
Above Class Only – Meets 4 Weeks, Starts Week Of 4/7
DGN. CODE# 34497. TH, 6:30 TO 9:30 P.M.
Above Class Only – Meets 4 Weeks, Starts Week Of 1/21
NFC. CODE# 36253. TH, 6:30 TO 9:30 P.M.
Above Class Only – Meets 4 Weeks, Starts Week Of 2/18
Cooking—Cake Decorating I
CAKE DECORATING FOR THE NOVICE. Put the icing on the cake and make it an edible work of art. Learn basic cake decorating tips, including writing, borders, drop flowers, roses, multi-borders, lattice and basket weaves, ropes, shells, side designs, and demo figures. $124
BC. CODE# 36859. T, 7 TO 9 P.M.
Above Class Only – Meets 6 Weeks, Starts Week Of 1/21
NFC. CODE# 34502. W, 7 TO 9 P.M.
Above Class Only – Meets 6 Weeks, Starts Week Of 4/7
Cooking—Czech Recipes NEW*
ENJOY GRANDMA’S CZECH RECIPES. Bring your grandmother’s traditional Czech recipes that have been handed down through generations and translate them into English. Prepare and sample entrees, side dishes and desserts. $159
CCGE. CODE# 36297. SA, 1 TO 4 P.M.
Above Class Only – Meets 4 Weeks, Starts Week Of 2/4
Cooking—Everything Italian
CUCINA RUSTICA – EVERYTHING ITALIAN. Embark on an authentic Italian cooking adventure featuring recipes that are simple to make and delicious to eat. Prepare a variety of appetizers, pastas, entrees and desserts, including antipasto, sicilina, bracciolli and zabaglione. Buon appetito. $174
NFC. CODE# 34521. SA, 9 A.M. TO NOON
Above Class Only – Meets 4 Weeks, Starts Week Of 4/7
Cooking—Fish and Seafood
BASIC FISH AND SEAFOOD COOKERY. Take the mystery out of cooking fish and seafood, which are naturally heart healthy, low in fat and high in oils. Enhance the delicate flavor of fish, seafood and shellfish with proper preparation and a variety of cooking methods, marinades and seasonings. $169
CCGE. CODE# 34520. T, 6:30 TO 9:30 P.M.
Above Class Only – Meets 4 Weeks, Starts Week Of 2/18
Cooking—Foods of India
INTRIGUING FOODS OF INDIA. Experience authentic, exotic and intriguing flavors of India while cooking without much fuss. Prepare and taste a variety of Indian dishes with Poonam Gupta. Visit a local Indian grocery store and shop for ingredients and spices. Last class meets at a local Indian grocery store. $99
NFC. CODE# 36256. TH, 6:30 TO 9:30 P.M.
Above Class Only – Meets 3 Weeks, Starts Week Of 1/28
Cooking—Gourmet I: Cooking
BEGINNING GOURMET COOKING. Increase competence in the kitchen and learn to julienne, batonette and rondelle vegetables and potatoes. Debone chicken, then prepare chicken stock and related recipes. Prepare a delicious variety of yellow, orange and green vegetables to perfection. $169
CCGE. CODE# 36234. M, 7 TO 10 P.M.
Above Class Only – Meets 4 Weeks, Starts Week Of 1/28
NFC. CODE# 36249. M, 6:30 TO 9:30 P.M.
Above Class Only – Meets 4 Weeks, Starts Week Of 4/7
Cooking—Grandma’s Cooking
REMEMBER WHEN WE ATE DINNER AT GRANDMA’S. Many of us long for the simple, wholesome meals our grandmothers cooked. Rediscover traditional comfort foods with a 21st century twist. Prepare and feast on such foods as meatloaf, macaroni and cheese, fresh seasonal vegetables, and Sunday morning coffeecake. $69
CCGE. CODE# 36258. TH, 6:30 TO 9:30 P.M.
Above Class Only – Meets 1 Day, 2/21
Cooking—Intermediate Skills
COOKING SKILLS FOR THE INTERMEDIATE COOK. Now that you’ve mastered the basics of cooking, move to the next level by preparing a variety of more complex recipes, from soups to main dishes to desserts. Menu planning, shopping skills, timing and food qualities are also discussed. Basic cooking skills required. $159
DGN. CODE# 36257. TH, 6:30 TO 9:30 P.M.
Above Class Only – Meets 4 Weeks, Starts Week Of 2/18
NFC. CODE# 36250. TH, 6:30 TO 9:30 P.M.
Above Class Only – Meets 4 Weeks, Starts Week Of 4/21
Cooking—Knife Skills
SHARPEN YOUR KNIFE SKILLS. Hone up on knife skills to speed up preparation time and sharpen cooking confidence. Techniques include tips to pare, chop, slice, dice, trim and debone. Practice on meats and vegetables. Review types and qualities of knives. Enrollment limited to eight. $169
CCGE. CODE# 36263. TH, 7 TO 10 P.M.
Above Class Only – Meets 3 Weeks, Starts Week Of 2/25
NFC. CODE# 34525. SA, 9 A.M. TO NOON
Above Class Only – Meets 3 Weeks, Starts Week Of 2/11
Cooking—Mexican Cuisine
SOUTH OF THE BORDER FIESTA. Some like it hot, some not. True Mexican dishes combine unusual flavors such as sweet and hot, and chocolate and chiles. Experience hands-on cooking of Mexico’s colorful cuisine, including guacamole, enchiladas, fajitas, rice, bunuelos and margaritas. Must be 21 to enroll. $69
CCGE. CODE# 36251. W, 7 TO 10 P.M.
Above Class Only – Meets 1 Day, 4/30
Cooking—Pie Making
SWEETIE PIE. Explore basic pie making with Liz Osgood, The Average Gourmet. Create traditional, cookie and cracker crusts filled with flavorful fruits and creams. Satisfy your sweet tooth with French silk, apple with crumb topping and ice cream pies. $69
CCGE. CODE# 36261. M, 6:30 TO 9:30 P.M.
Above Class Only – Meets 1 Day, 4/14
NFC. CODE# 36262. SA, 9 A.M. TO NOON
Above Class Only – Meets 1 Day, 3/8
Cooking—Pizza of All Kinds
PIZZA OF ALL KINDS. Turn your kitchen into a genuine pizzeria. Learn to prepare a variety of pizzas, including deep dish, Mediterranean and appetizer pizzas, as well as calzones with sausage, fresh spinach and mushrooms. Finish with old-fashioned fried dough seasoned with cinnamon. $94
CCGE. CODE# 34495. T, 6:30 TO 9:30 P.M.
Above Class Only – Meets 2 Weeks, Starts Week Of 1/21
Cooking—Romantic Recipes NEW*
ART OF ROMANCE COOKING. Rumor has it the way to a person’s heart is through the stomach. Prepare and taste exotic flavors of a complete meal from drinks to dessert, such as pecan love tarts and breast of chicken flambe with brandied cherry sauce. Must be 21 to enroll. $69
CCGE. CODE# 36238. T, 6:30 TO 9:30 P.M.
Above Class Only – Meets 1 Day, 2/5
NFC. CODE# 36239. TH, 6:30 TO 9:30 P.M.
Above Class Only – Meets 1 Day, 4/10
Cooking—Sauté Technique NEW*
HOW TO SAUTé FOR THE HOME COOK. Sautéing or cooking food quickly over high heat is a necessary skill for home cooks. Once perfected, poultry, meats, seafood and vegetables can be incorporated into many recipes. Learn pan preheating with butter vs. oil. Prepare and sample tasty recipes. $69
CCGE. CODE# 36277. W, 6:30 TO 9:30 P.M.
Above Class Only – Meets 1 Day, 4/23
NFC. CODE# 36276. M, 6:30 TO 9:30 P.M.
Above Class Only – Meets 1 Day, 1/28
Cooking—Tuscan Sun Recipes NEW*
UNDER THE TUSCAN SUN COOKING EXPERIENCE. Experience cooking and tasting recipes from Frances Mayes’ famous book Under the Tuscan Sun. Enjoy selected antipasti, primi piatti, secondi and dolce. Sample Italian food, such as bruschetta and pici with a quick tomato cream sauce, at its best. $119
CCGE. CODE# 36283. W, 6:30 TO 9:30 P.M.
Above Class Only – Meets 2 Weeks, Starts Week Of 4/7
NFC. CODE# 36282. T, 6:30 TO 9:30 P.M.
Above Class Only – Meets 2 Weeks, Starts Week Of 2/18
Cooking—Very Veggie Italian
VERY VEGGIE ITALIAN. Satisfy your desire to eat healthier yet tastier the Italian way. Explore the many versatile uses of vegetables in Italian cooking, from soups to salads to entrees. Concentrate on using vegetables as the main ingredient in classic and advanced recipes. $139
CCGE. CODE# 36254. M, 6:30 TO 9:30 P.M.
Above Class Only – Meets 3 Weeks, Starts Week Of 2/25
Wine Taste—American Varietal
AMERICAN VARIETAL WINES. Learn the basic components of wine tasting and the individual taste, feel, aroma and bouquet of each wine. Discover the characteristics of some of America’s finest wines and sample and evaluate a selection of upscale red and white varietals. Bring two wine glasses. Must be 21 to enroll. $59
WC. CODE# 34503. TH, 7 TO 9:30 P.M.
Above Class Only – Meets 1 Day, 2/7
Wine Taste—Basic Wines
A PRIMER FOR THE WINE NOVICE. Develop a more discriminating palate and learn the basics of wine selection. Survey, sample and evaluate several red and white wines. Study labels, wine districts, grape varietals, proper storage and maintenance. Bring six wine glasses. Must be 21 to enroll. $104
BC. CODE# 34499. T, 6:30 TO 9:30 P.M.
Above Class Only – Meets 2 Weeks, Starts Week Of 4/21
Wine Taste—Say Cheese Please
CHEESE AND WINE HARMONY WITH CAMILLE STAGG.Enter the world of fine cheese and create a happy harmony of cheeses with red wines and smooth, fruity white wines. Sample classic European and domestic cheeses and special recipes with wine as a perfect accompaniment. Must be 21 to enroll. $69
CCGE. CODE# 34511. F, 6:30 TO 9:30 P.M.
Above Class Only – Meets 1 Day, 5/9
Wine Taste—Wine and Cheese Boards
FESTIVE CHEESE BOARDS AND WINES WITH CAMILLE STAGG. Learn to creatively arrange four festive and colorfully garnished cheese boards. After pairing with appropriate wines, taste and critique these simple to exotic cheese combinations with expert Camille Stagg. Must be 21 to enroll. $69
CCGE. CODE# 36192. F, 6:30 TO 9:30 P.M.
Above Class Only – Meets 1 Day, 3/7
Wine/Cert—Specialist 101
WINE SPECIALIST 101 – BASICS OF WINES. A comprehensive wine basics course for wine specialist employees. Learn terms, grape-growing, varietals, production, components, label reading, aging/storing and Le Nez du Vin. Completion certificate awarded if 100 percent attendance in Wine Specialist 101, 102 and 104. Bring six wine glasses. Must be 21 to enroll. $139
CCGE. CODE# 34526. W, 6:30 TO 9:30 P.M.
Above Class Only – Meets 2 Weeks, Starts Week Of 1/28
Wine/Cert—Specialist 102
WINE SPECIALIST 102 – RED AND WHITE WINES. Explore red and white components for wine specialist employees. Use Le Nez du Vin to evaluate flavors and distinguish wine intensity, structure and finish. Completion certificate awarded if 100 percent attendance in Wine Specialist 101, 102 and 104. Bring six wine glasses. Must be 21 to enroll. $139
CCGE. CODE# 34527. W, 6:30 TO 9:30 P.M.
Above Class Only – Meets 2 Weeks, Starts Week Of 2/11
Wine/Cert—Specialist 104
WINE SPECIALIST 104 – ADVANCED COMPONENT TASTING. For wine specialist employees. Use the Le Nez du Vin system to further identify components and distinguish common faults found in wine. Judge 12 wines by varietal type. Completion certificate awarded if 100 percent attendance in Wine Specialist 101, 102 and 104. Bring six wine glasses. Must be 21 to enroll. $139
CCGE. CODE# 34528. W, 6:30 TO 9:30 P.M.
Above Class Only – Meets 2 Weeks, Starts Week Of 2/25
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Ellen McGowan
Program Coordinator
(OCC), Room 124C
(630) 942-3574
Fax: (630) 942-3785
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