College of DuPage | Continuing Education



Spring 2008 Courses: Adult Continuing Education Art Cooking and Social Spirits Finance and Investment Fitness and Sports Hobby and Recreation Home and Garden Institute of World Languages Mind, Body and Spirit Test Prep Tutoring Writing and Communication Spring 2008 Courses: Professional Education and Training Business Management Certificate Programs Computers Food and Beverage Non-Profit Management Online Learning Summer 2008 Courses: Adult Continuing Education Arts Cooking and Social Spirits Finance and Investment Fitness and Sports Hobby and Recreation Home and Garden Languages Latino Courses Mind, Body and Spirit Test Prep Tutoring Writing Summer 2008 Courses: Professional Education and Training Business Management Certificate Programs Computers Food and Beverage Non-Profit Management Continuing Education Links: F.A.Q. Business and Professional Institute Older Adult Institute Youth Education ED2Go Online Classes Supply Lists Locations
	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. Summer 2008 Cook With Pro Cooking Wine and Spirits Cook W/Pro—Awesome Sauces AWESOME ITALIAN SAUCES. Make a simple pasta dish outstanding with classic hearty Italian sauces. Join Pina Andreiw from Pina’s Culinary Experience to prepare and sample a variety of flavorful sauces served over risotto and assorted pastas. Must be 21 to enroll. $110 PCE. CODE# 42679. M, 7 TO 10 P.M. Above Class Only – Meets 2 Weeks, Starts Week Of 7/14 Cook W/Pro—Bayou Foods by You TASTE OF LOUISIANA WITH PINA ANDREIW. Prepare and taste authentic Louisiana dishes at Pina’s Culinary Experience. Choose ingredients and use spices to flavor foods from the land and sea. Gumbos, crayfish, salads and local desserts will grace the menu. Must be 21 to enroll. $69 PCE. CODE# 42689. W, 7 TO 10 P.M. Above Class Only – Meets 1 Day, 5/28 Cook W/Pro—Fresh Fish and Seafood FRESH FISH AND SEAFOOD. Tantalize your taste buds with chef Pina Andreiw featuring the “catch of the day” with a Mediterranean flair. True marinara sauce resplendent with clams, shrimp and calamari, stuffed orange roughy and baked salmon head the recipe list. Must be 21 to enroll. $155 PCE. CODE# 42683. M, 7 TO 10 P.M. Above Class Only – Meets 3 Weeks, Starts Week Of 7/28 Cook W/Pro—Gourmet Picnics to Go NEW* GOURMET PICNICS TO GO WITH PINA ANDREIW. Dine gourmet style out of a basket. Prepare prosciutto, mushroom pate and Belgium ham salad on focaccia bread with Normandy potato salad at Pina’s Culinary Experience. Add cheese and wine for a blissful picnic experience. Must be 21 to enroll. $69 PCE. CODE# 44158. M, 7 TO 10 P.M. Above Class Only – Meets 1 Day, 7/7 Cook W/Pro—Great Grilling and Wine GRILLING AL FRESCO AND WINE PAIRING. Maximize the use of your charcoal or gas grill with expert tips for grilling meat, fish and poultry, and pairing wine. Use direct, indirect and combination cooking to prepare recipes. Weber’s Big Book of Grilling included. Must be 21 to enroll. $119 CCGE. CODE# 42687. F, 6:30 TO 9:30 P.M. Above Class Only – Meets 2 Weeks, Starts Week Of 7/7 Cook W/Pro—Int’l Vegetarian INTERNATIONAL VEGETARIAN. Incorporate epicurean gourmet vegetarian dishes into your recipe repertoire, whether you’re a true vegetarian or just want to explore meatless meals. Join chef Pina Andreiw and prepare a variety of vegetarian meals. Must be 21 to enroll. $110 PCE. CODE# 42692. M, 7 TO 10 P.M. Above Class Only – Meets 2 Weeks, Starts Week Of 6/2 Cook W/Pro—Mediterranean Grilling MEDITERRANEAN GRILLING. Join chef Pina Andreiw of Pina’s Culinary Experience and create fabulous Mediterranean grilled dishes. Prepare Moorish pork kabobs accompanied with asparagus, rosemary and garlic sirloin, fish and seafood – all grilled to perfection. Must be 21 to enroll. $110 PCE. CODE# 42682. M, 7 TO 10 P.M. Above Class Only – Meets 2 Weeks, Starts Week Of 6/16 Cook W/Pro—Summer Tuscan Fare COLD TUSCAN CUISINE AND WINE WITH CAMILLE STAGG. Camille Stagg, food and travel journalist/author, satisfies summer appetites with great Tuscan entree salad preparation, cheeses and wine pairing. Camille’s cookbook, Food and Wine Pairing, included. Not for previous Tuscan I students. Must be 21 to enroll. $75 CCGE. CODE# 42681. TH, 6:30 TO 9:30 P.M. Above Class Only – Meets 1 Day, 6/5 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# 42695. SA, 9 A.M. TO 1 P.M. Above Class Only – Meets 1 Day, 7/26 Cook W/Pro—Tapas NEW* TIME FOR TAPAS WITH PINA ANDREIW. Tapas, a popular food trend today, has a rich history in many cultures. Create delicious, flavorful small-plated appetizers and meals at Pina’s Culinary Experience. Recipes may include shrimp fritters and steak fajita sticks. Must be 21 to enroll. $69 PCE. CODE# 44159. F, 7 TO 10 P.M. Above Class Only – Meets 1 Day, 7/18 Cook W/Pro—Tuscan II and Wine MORE TUSCAN CUISINE AND WINE WITH CAMILLE STAGG. Join Camille Stagg in a continuing exploration of Tuscan food and wine and add a contemporary spin to traditional Tuscan dishes. Prepare an appetizer, a salad, an entree and a hearty soup, all paired with appropriate wines. Bring two wine glasses. Must be 21 to enroll. $69 CCGE. CODE# 42701. F, 6:30 TO 9:30 P.M. Above Class Only – Meets 1 Day, 6/27 Cooking—At College 101 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# 44253. TH, 6:30 TO 9:30 P.M. Above Class Only – Meets 1 Day, 6/12 Cooking—Basic Knife Skills NEW* HOW TO CUT, SLICE AND DICE FOR THE HOME COOK. Basic knife skills are a necessity in the kitchen to speed up prep time and help guarantee even cooking. Learn and practice a few classic and specialty cuts, along with safety and types of knives in this three-hour course. $75 NFC. CODE# 44160. T, 6:30 TO 9:30 P.M. Above Class Only – Meets 1 Day, 6/3 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. $155 CCGE. CODE# 42684. T, 6:30 TO 9:30 P.M. Above Class Only – Meets 4 Weeks, Starts Week Of 7/7 NFC. CODE# 42685. SA, 9 A.M. TO NOON Above Class Only – Meets 4 Weeks, Starts Week Of 6/2 Cooking—Braising Technique NEW* HOW TO BRAISE FOR THE HOME COOK. Braising, a combination cooking method, is used to create flavorful and tender dishes. Sear then simmer meat, poultry, fish or vegetables resulting in inexpensive easy-to-make meals such as fricassee and stew. Prepare and taste savory recipes. $69 CCGE. CODE# 44315. TH, 6:30 TO 9:30 P.M. Above Class Only – Meets 1 Day, 7/24 Cooking—Cake Decorating 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. $125 BC. CODE# 42688. T, 7 TO 9 P.M. Above Class Only – Meets 6 Weeks, Starts Week Of 6/9 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. $179 CCGE. CODE# 42699. M, 6:30 TO 9:30 P.M. Above Class Only – Meets 4 Weeks, Starts Week Of 6/23 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 NFC. CODE# 44293. TH, 6:30 TO 9:30 P.M. Above Class Only – Meets 4 Weeks, Starts Week Of 6/2 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. $159 NFC. CODE# 42680. T, 6:30 TO 9:30 P.M. Above Class Only – Meets 4 Weeks, Starts Week Of 7/7 Cooking—Great Garnishes ART OF GARNISHES AND FOOD DESIGN. There is more to garnishing than just parsley. Make your meal as tantalizing to the eye as it is to the palate by applying the concepts of color, shape, texture and flavor to vegetables, fruits and more. Beauty is in the eye of the plate holder. $69 CCGE. CODE# 44325. M, 6:30 TO 9:30 P.M. Above Class Only – Meets 1 Day, 7/28 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 CCGE. CODE# 44254. SA, 1 TO 4 P.M. Above Class Only – Meets 4 Weeks, Starts Week Of 6/2 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# 44324. M, 6:30 TO 9:30 P.M. Above Class Only – Meets 3 Weeks, Starts Week Of 6/2 Cooking—Romantic Recipes 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# 44252. M, 6:30 TO 9:30 P.M. Above Class Only – Meets 1 Day, 7/21 Cooking—Sauté Technique HOW TO SAUTE 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# 44255. TH, 6:30 TO 9:30 P.M. Above Class Only – Meets 1 Day, 7/17 NFC. CODE# 44298. T, 6:30 TO 9:30 P.M. Above Class Only – Meets 1 Day, 6/24 Cooking—Serious Backyard Grilling BEYOND BURGERS AND DOGS. Fire up the backyard grill for some of the tastiest food you’ve ever eaten. Prepare tantalizing grilled fresh fish, marinated meats and poultry, grilled veggies and tasty accompaniments and sides. $139 CCGE. CODE# 42691. T, 6:30 TO 9:30 P.M. Above Class Only – Meets 3 Weeks, Starts Week Of 6/9 Cooking—Totally Tomatoes NEW* YOU SAY TOMATO, I SAY TOMAHTO. Summer brings with it an abundance of tomatoes of all sizes and colors. Discover uses for this healthy, tasty vegetable from canning to sun-drying to preparing appetizers, sauces and dishes. You’ll even make those famous fried-green tomatoes. $99 CCGE. CODE# 44162. W, 6:30 TO 9:30 P.M. Above Class Only – Meets 2 Weeks, Starts Week Of 7/21 Cooking—Tuscan Sun Recipes 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 NFC. CODE# 44299. T, 6:30 TO 9:30 P.M. Above Class Only – Meets 2 Weeks, Starts Week Of 6/9 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 CCGE. CODE# 42686. TH, 6:30 TO 9:30 P.M. Above Class Only – Meets 2 Weeks, Starts Week Of 6/16 Wine Taste—Wine and Cheese Boards FESTIVE CHEESE BOARDS AND WINES WITH CAMILLE STAGG. Learn to creatively arrange three 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# 44221. F, 6:30 TO 9:30 P.M. Above Class Only – Meets 1 Day, 7/25 [back to top]	Ellen McGowan Program Coordinator (OCC), Room 124C (630) 942-3574 Fax: (630) 942-3785 E-mail Provide Feedback Supply Lists