the Continuing Education Professional Development Make it a date!

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the

www.schoolcraft.edu/cepd/thedish

AND

Continuing Education

Professional Development

Schoolcraft College

Winter 2015

Registration begins

November 20

Make it a date!

Baking for Two—

Couples Date Night:

Hands-on

Just in time for Valentine’s Day!

See page 6

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the recipe

The chef’s hat symbol indicates that you need to have completed Cooking 101 prior to the class or have instructor’s approval to register.

Please prepare a tool kit with the following:

a paring knife, chef’s knife, peeler, and measuring spoons. Plan to wear a white chef’s jacket, dark pants, and comfortable, closed-toe shoes in all hands-on classes.

The rolling pin symbol indicates that Pastry 101 is required before taking the class.

Cooking 101 is not required.

Please prepare a tool kit with the following:

a paring knife, chef’s knife, peeler, measuring spoons, dough cutter, and thermometer. Plan to wear a white chef’s jacket, dark pants, and comfortable, closed-toe shoes in all hands-on classes.

T

^he^home^-^cooked ^meal increases in popularity the colder it gets outside, and stoves were undoubtedly humming with abandon last year during one of the coldest winters ever. Coffee pots and tea kettles worked overtime trying to keep everyone warm!

Perhaps it’s only fitting that our selection of culinary classes this semester seems laden with comfort foods and wintertime favorites, from Savory Soups & Stews to Winter Tuscan Cuisine, to Master the Gourmet Pizza: Hands-on, to a new class, One Pot Cooking. For those who enjoy baking during the winter, we have three new hands-on offerings: Coffeecake &

Danish, Gourmet Cupcakes “Ta Die For,” and Baking for Two:

Couples Date Night, just in time for Valentine’s Day.

And if you’re not a culinary pro just yet—that’s OK! We have two culinary skill development courses, Cooking 101 and Pastry 101, for those who are just getting started. No matter your skill level, join us for fresh ideas and new recipes, and fill your home this season with warmth and delicious smells of wintertime home cooked meals. Happy eating!

the update

Chocolate Molten Lava Cake 5.25 oz. unsalted butter

1/2 cup dark chocolate

7/8 cup powdered sugar 2 eggs

3 egg yolks

5/8 cup all purpose flour

1.5 oz. liquor of choice (optional)

1. Preheat oven to 350° F.

2. In a double boiler melt the butter and chocolate together.

3. Sift the powdered sugar and whisk it into the melted chocolate and butter mixture.

4. Whisk in the eggs and egg yolks.

5. Sift the flour and whisk it into the batter (if adding in liquor, whisk in last).

6. Butter and flour ramekins and then fill ¾ full with batter.

7. Bake until sides puff up and center is sunken in and not set.

8. Immediately turn upside down onto a plate and serve with your favorite ice cream.

Courtesy of Heather Moore, Certified Executive Pastry Chef

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Cooking 101: Skill Development

In this relaxed and comfortable environment you will learn basic cooking terminology and techniques. Learn how to properly use basic knives and hand tools and discover safe and sanitary methods for food preparation.

This class or instructor’s approval is a prerequisite for most of Schoolcraft College’s CEPD hands-on Culinary Arts classes, unless otherwise noted. A tool kit is not

required for this class.

Tuesday, January 6 5-7 pm

& Wednesday, January 7 5-9 pm

2 days J. Gabriel, CMC

CES 2187 (.6 CEU) Sec. 911013

$109/Senior Cost $87.20 VT630

Thursday, January 8 5-7 pm

& Friday, January 9 5-9 pm

CES 2187 (.6 CEU) Sec. 911014

Pastry 101: Skill Development

Learn basic baking terminology and techniques in a comfortable setting. You’ll gain information on proper pastry tool skills and safe and sanitary methods for food/baking preparation. Set a solid base for your baking future. This course is strongly recommended for Schoolcraft College’s CEPD Pastry and Baking hands-on Culinary Arts classes, unless otherwise noted.

Wednesday & Thursday, January 21, 22 6-9 pm

2 days J. Decker, CMPC

CES 2380 (.6 CEU) Sec. 911007

NEW Energize Your Pantry with Classics & Super Foods

Discover a list of essential staples that every home cook can stock and use to make healthy and delicious meals and snacks on the fly, just like a seasoned chef. Get tips on where to find locally grown products and gain confi- dence using these pantry items to prepare a wide variety of foods. Sample a variety of pantry staples and take home a recipe packet to incorporate these items into your cooking repertoire.

Tuesday, January 20 6-9 pm

1 day M. Bommarito

CES 2547 (.3 CEU) Sec. 911015

NEW One Pot Cooking

All of us find it hard to find time to get a well-balanced nutritious meal together for our busy families. What could be easier than creating a fabulous meal in just one pot! Learn to combine ingredients that will blend together to produce new family favorites. You will also be thrilled when clean-up is a breeze. Recipes will include seafood dishes, meat and poultry and some vegetarian ideas.

Friday, January 30 6-9 pm

1 day J. Gabriel, CMC

CES 2548 (.3 CEU) Sec. 911029

Savory Soups & Stews

Whether you are looking for a great complement to a meal or a new meal idea altogether, the ability to whip up a great-tasting soup or stew is invaluable. Learn techniques to make delicious soup stocks with quick and easy production tips. Discover a wide variety of ethnic soups and stews that are guaranteed to spice up your meals.

Expect lots of marvelous samples to taste!

Friday, February 6 6-10 pm

CES 2121 (.4 CEU) Sec. 911030

the classes

The food tasted great and the presentation was beautiful. I’ll take more Mexican food classes if offered.

Anne J., student in

Authentic Mexican Cuisine – The Ultimate Experience

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Winter Tuscan Cuisine

Tuscan fare is perfect in any season, but winter brings the opportunity to experience the richness and diversity of Tuscan cuisine’s winter fare. Savory soups, sauces and casseroles abundant with produce, mellow cheeses, grilled meats and pasta are just a few ways to keep the chill of winter at bay. Discover these simple, warm, com- forting Tuscan recipes guaranteed to warm your heart.

Tuesday, February 10 6-9 pm

1 day B. Polcyn, CEC

CES 2234 (.3 CEU) Sec. 911039

Authentic Mexican Cuisine—

The Ultimate Experience New Recipes!

Learn all that Mexican fare has to offer from Chef Ana Perez, a native of Mexico. Through Ana’s expertise, see how to make and embrace authentic Mexican cuisine.

Discover the history, culture, celebrations and distinctive spices that influence Mexican cuisine. From entrées like enchiladas to seafood to chicken to side dishes and desserts, each class will offer new and exciting food choices.

Wednesday, Feb 18 6-9 pm

1 day A. Perez

CES 2488 (.3 CEU) Sec. 911016

The Art of Seasoning & Flavoring

Balance and complement is a term used by many cooks to summarize the principle of seasoning and flavoring. It is a simple way to remember that all spices, herbs, and flavorings should enhance or add extra interest to the main ingredient and natural flavors. Seasonings should complement each other without overwhelming. Here is your opportunity to learn one of the most critical skills in cooking—the art of seasoning.

CES 2233 (.3 CEU) Sec. 911032

MEET THE INSTRUCTOR Heather Moore

The love of cooking was passed down to Heather Moore by multiple generations. Both her father and grandmother had a huge love for cooking. Heather’s grandmother was a cook on a boat for a company con-

tracted by the military, and cooked for the boat’s crew as well as scientists working on the boat.

That love for cooking was passed to Heather’s father, who shared that passion with Heather as he made southern specialties from his native state of Louisiana.

Now Heather has made cooking a big part of her life, having earned her certificate in baking and pastries right here at Schoolcraft College in 2005. In addition to her work with local restaurants, Schoolcraft has played a part in her professional career since earning that certificate. She served as a pastry Sous Chef to Chef Decker for two years, and since 2009 has served as a baking and food chemistry instructor. In 2013, she started manag- ing the Main Street Café, Schoolcraft’s student-run bakery and café in the VisTaTech Center adjacent to the American Harvest restaurant. Join Heather this semester as she teaches a new hands-on CEPD culinary class, Baking for Two—Couples Date Night.

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Start Cooking Mediterranean

A visual delight, exquisitely delicious, and good for you—

it’s no wonder that Mediterranean cuisine is so popular.

Built around fresh, wholesome fruits, vegetables, whole grains and breads, legumes, seafood, nuts and seeds and olive oil these dishes from Greece, Spain, Southern Italy and Turkey boast a wide array of options. Influenced by everything from European pastas and wines to Middle Eastern yogurts and flatbreads, explore this rich style of cooking.

Friday, March 20 6-9 pm

CES 2527 (.3 CEU) Sec. 911031

How About Brunch?

Hosting your next friend, family or holiday gathering?

Do brunch! Brunch is a great food venue to share time, food and fun with the gang and it can be a cost effective and less stressful way to entertain. Learn to make dishes such as: heirloom tomato tarts, stuffed French toast, unbelievable egg creations, sausage strudels, and pastries.

Be ready for lots of sampling and a comprehensive recipe package to take home.

Saturday, Mar 28 9 am-1 pm

1 day K. Lewton

CES 2275 (.4 CEU) Sec. 911001

Knife Skills for Vegetables

& Herbs: Hands-on

Did you know that many chefs consider the knife to be the most important tool in the kitchen? Improve your speed and safety in the kitchen by learning knife skills.

Discover how to choose the proper knife for the item you’re cutting and especially how to properly care for your knives. Master basic cuts and how to cut vegetables and herbs. Please bring a chef knife, paring knife and peeler to class.

Wednesday, January 28 6-9 pm

CES 2363 (.3 CEU) Sec. 911011

Master the Gourmet Pizza: Hands-on

Learn to serve pizza that is so much more than pepperoni and cheese. Take pride in serving fresh, delicious and innovative gourmet pizza. Learn pizza making techniques, about unique varieties of dough, sauces, and toppings using both grill and pizza stone cooking techniques.

Friday, March 13 6-9 pm

CES 2473 (.3 CEU) Sec. 911012

Authentic Mexican Cuisine—The Ultimate Experience: Hands-on New Recipes!

Learn to make traditional and authentic Mexican food with your own two hands from Mexican native, Chef Ana Perez. Each class will offer a total new cooking expe-

rience with an assortment of distinctive entrées, side dishes, soups and desserts. See and taste the distinctive flavors, variety of spices and ingredients, and colorful decoration of Mexican cuisine. Bring a little piece of Mexico home to your family.

Wednesday, March 18 6-9 pm

1 day A. Perez

CES 2491 (.3 CEU) Sec. 911021

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Vegetarian & Vegan Boot Camp:

Hands-on

Take control of your life and treat yourself to radiant health. People who have shifted to vegan and vegetarian diets have experienced natural weight loss, improved health, increased energy, and a variety of other benefits.

Learn how to create enticing meat- and dairy-free meals using fresh, high-quality ingredients. Find out about the cuisine, do the prep work, and prepare satisfying and fla- vorful vegetarian and vegan dishes.

Friday, April 10, 17 6-9 pm

& Saturday, Apr 11, 18 9 am-3 pm

2 weeks J. Gabriel, CMC

CES 2375 (1.8 CEU) Sec. 911019

$375/Senior Cost $300 VT630

The Lighter Side of Dark Chocolate

Not all chocolate is created equal. Dark chocolate studies now show it contains heart healthy nutrients that may lower blood pressure. It is plant-derived, as are fruits and vegetables, and has been recommended as a delicious way to improve cardiovascular health. Learn about the history, nutrients and differences of dark chocolate.

Enjoy gathering recipes and experiencing dark chocolate tasting.

Wednesday, February 4 6-9 pm

1 day G. Rapitis

CES 2338 (.3 CEU) Sec. 911010

Polish Desserts

Cakes and pastries are usually the dessert of choice in Poland. Popular cakes include cheesecake, sponge cake, coffee cakes, poppy seed rolls, and pound cake (babka).

Many wonderful pastries like angel wings (chrusciki), rolled foldover pastries (kolaczki), donuts (paczki), and apple tarts (szarlotka) are also enjoyed. Learn about the history, the ingredients and see the techniques used to create a sampling of Polish masterpieces.

Wednesday, February 11 6-9 pm

1 day J. Decker, CMPC

CES 2446 (.3 CEU) Sec. 911023

NEW Baking for Two—

Couples Date Night: Hands-on

Every date night shared with your sweetie should end on a sweet note, with not a lot of dessert left over. Spend an evening learning to make decadent desserts for two.

Enjoy sweet treats such as warm chocolate fondue, chocolate molten lava cake with ice cream, red velvet cake, passion fruit bruleé and more. The fee is per couple. Only one person needs to register. Bring the following tools: a French knife and a serrated bread knife.

1 day H. Moore

CES 2546 (.3 CEU) Sec. 911009

Chef Decker was

extremely knowledgeable, engaging, and encouraged questions.

Student in Pastry 101: Skill Development

Registration is Easy!

There’s no application or admission process!

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The onset of winter can make it hard on people who want to eat healthy. Less daylight, chilly temperatures, and snow all make it hard to go to the gym, and nearly impossible to enjoy your favorite outdoor activities. Winter tends to be the season most people hunker down and are more inactive. These weather phenomena also impact your diet, but, the good news is, there are ways to modify some winter favorites to help you keep a healthier diet while staying warm.

Who doesn’t like soup on a cold winter day? Soups made with broth (such as chicken soups or vegetable soups) can be quite filling. Even though a broth-based soup is comprised mostly of water, the body perceives it as a much more substantial meal.

Substitute some frozen vegetables instead of noodles if fresh vegetables aren’t available. Chili is another very filling and very warm healthy winter option. You can learn more about these possibilities in our Savory Soups & Stews class!

And you might think you have to give up your hot cocoa, but think again. Instead, just set aside the marshmallows and whipped cream and consider getting some pure cocoa powder, which is high in antioxidants. Of course, many teas are low in calories and are great options so long as you avoid the cream and sugar. Green tea, in particular, has a lot of antioxidants and is said to be a metabolism booster. Here’s to happy and healthy eating in the New Year!

NEW Coffeecake & Danish:

Hands-on

Whether you serve it for breakfast, brunch, an afternoon snack, or dessert, coffee cake is an all-time favorite. Add Danish pastry to the mix and you have an American pièce de résistance! Learn to bake these American favorites complete with toppings, glazes, and streusels. Discover sweet ways to satisfy any sweet tooth.

Thursday & Friday, April 2, 3 6-9 pm

CES 2549 (.6 CEU) Sec. 911034

eat well

Fondant 101: Hands-on

Learn the art of applying fondant and how to create borders and swags. On a Styrofoam tier learn the basic skills necessary to apply fondant, creating a porcelain- like finish. Take home your finished masterpiece to show off. Please bring: two fondant smoothers, circular blade, syringe, one 1/4 inch dowel, quilting ruler, decora- tive piping bag, coupler, #4/5 small ivy tip and an offset spatula.

Tuesday, February 17 6-10 pm

1 day M. Bommarito

CES 2523 (.4 CEU) Sec. 911022

NEW Gourmet Cupcakes

“Ta Die For”: Hands-on

Cupcakes have become a favorite treat at events every- where. At family gatherings, weddings, showers there are no limits! The best news is that even novice bakers can create fanciful cupcakes at home that will turn heads.

Create, from scratch, a variety of gourmet cupcakes including tiramisu, black forest, key lime pie, red velvet, snickers and more. Top off your creations with amazing decorations. Please bring 2 cupcake pans, paper cupcake liners, pastry tube, 6 inch spatula, and measuring cups to class.

Wednesday & Thursday, March 25, 26 6-9 pm

2 days J. Decker, CMPC

CES 2551 (.6 CEU) Sec. 911026

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Wine

Wine 101

Wine needn’t be expensive or intimidating—a desire to learn and a little basic knowledge are all you need to enjoy the fruit of the vine. Gain an understanding of wine terminology, wine styles and characteristics, the elements of wine tasting, and how to read a wine label.

Discover how to buy, serve and preserve wine. Raise your glass to becoming a true wine aficionado. You must be at least 21 years old to attend.

Monday, January 12 7-9 pm

2 weeks L. Connery

CES 2542 (.4 CEU) Sec. 911005

$65/Senior Cost $52 W210

Monday, March 16 7-9 pm

2 weeks L. Connery

CES 2542 (.4 CEU) Sec. 911008

$65/Senior Cost $52 W210

NEW Wines of Bordeaux, the Loire Valley & Languedoc

From Bordeaux, the most well-known wines region in France; to the Loire Valley, the land of white wine; to the Languedoc region, the world’s largest wine producing region, comes an amazing array of wines. From reds to whites, from complex to everyday wines, discover these three French wines regions and their unique vintages.

Compare the kinds of wines produced and of course, experience the tasting. You must be at least 21 years old to attend.

Monday, February 2 7-9 pm

5 weeks L. Hershey

CES 2552 (1.0 CEU) Sec. 911003

$169/Senior Cost $135.20 W210

NEW Wines of Burgundy, Rhone & Provence

Explore and unravel the tangled web of the French wine regions of Burgundy, Rhone and Provence. Learn about the owners, producers and negociants, (small plot grow- ers) of this impressive wine producing area. Develop an understanding of Burgundy, Rhone and Provence, their geography, history and wine labels. Enjoy the tasting of several of their wines, intensifying your appreciation of this often unfamiliar area and its magnificent wines. You must be at least 21 years old to attend.

Monday, March 30 7-9 pm

5 weeks L Hershey

CES 2553 (1.0 CEU) Sec. 911024

$169/Senior Cost $135.20 W210B

No class 4/27

Youth Culinary

Big Chefs & Jr. Chefs: Hands-on

Don’t miss this hands-on opportunity for you and your child to experience the workings of a professional kitchen. Learn kitchen safety and sanitation skills. Then put on the chefs’ hats and aprons to create some delicious main dishes and desserts together. Only the adult needs to register and one child per adult, please. This class is open for children seven years of age and older. Please bring a tool kit with the following: long sleeved chef coat, apron, paring knife, potato peeler, 6 or 8 inch French knife, box grater, kitchen spatula, measuring cups and measuring spoons.

Saturday, January 24 9 am-1 pm

1 day M. Haight, CEC, CEPC

CES 2178 (.4 CEU) Sec. 911025

Big Pastry Chefs & Jr. Pastry Chefs:

Hands-on

Don’t miss this hands-on opportunity for you and your child to experience the workings of a professional pastry kitchen. Learn kitchen safety and sanitation skills. Then put on the chefs’ hats and aprons to create some delicious desserts and pastries. Only the adult needs to register and one child per adult, please. Open for children seven years of age and older. Please bring a toolkit with the following:

long sleeved chef coat, apron, rubber spatula, pastry brush, paring knife, icing spatula and serrated bread knife.

Saturday, February 21 9 am-1 pm

1 day M. Haight, CEC, CEPC

CES 2460 (.4 CEU) Sec. 911028

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Learn from a master!

Many of our Culinary Arts classes are taught by Certified Master Chefs (CMC) from Schoolcraft’s acclaimed Culinary Arts credit program.

Joseph Decker, Certified Master Pastry Chef, and students ServSafe

Textbook included. Designed for employees, owners and managers of food service establishments, this course will prepare you for final examinations administered by the Educational Foundation of the National Restaurant Association. Upon successful completion of the program

and exam (taken in class), the certified individual will be qualified to train personnel in sanitation techniques, communicate with representatives of the health departments having jurisdiction, recognize sanitation deficiencies and initiate improvements. A half-hour lunch is not included in CEU total.

Thursday & Friday, January 22, 23 8 am-5:30 pm

2 days L. Sebold

CES 2087 (1.8 CEU) Sec. 911002

$225/Senior Cost $180 JC103

Thursday & Friday, Apr 9, 10 8 am-5:30 pm

2 days L. Sebold

CES 2087 (1.8 CEU) Sec. 911006

$225/Senior Cost $180 JC111

Certification

ServSafe—One Day Class

Textbook must be purchased through the School- craft Bookstore and reviewed prior to class start date.

Designed for employees, owners and managers of food service establishments, this course will prepare you for final examinations administered by the Educational Foundation of the National Restaurant Association.

Upon successful completion of the program and exam (taken in class) the certified individual will be qualified to train personnel in sanitation techniques, communicate with representatives of the health departments having jurisdiction, recognize sanitation deficiencies and initiate improvements. A one hour lunch is not included in CEU total.

Friday, January 30 8 am-5 pm

1 day T. Holewinski

CES 2469 (.8 CEU) Sec. 911020

$99/Senior Cost $79.20 JC111

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Registration begins at 8 am on Thursday, November 20

and continues until the day before class meets.

Online registration is strongly recommended—you will be enrolled immediately, depending on class availability. If you prefer to pay with cash or check, use the walk-in or mail-in registration process.

Mailed registrations are processed manually; use the form on page 11 and return it at least one week before the class begins. We are not able to take registration or payment information over the phone. Refunds are issued in accordance with college policy.

ONLINE REGISTRATION

https://webadvisor.schoolcraft.edu Hours: Monday – Saturday, 2 ^am to 11 ^pm;

Sunday, 2 ^am to 9 ^pm

With WebAdvisor you can search and register for classes; add, drop and pay for classes; and print your schedule. Please have your payment information at hand. The following forms of payment are accepted: American Express, Discover, Mastercard, Visa, or eCheck. If you need assistance with registering online, please contact the Answer Center Help Line at 734-462-4426 before attempting to proceed with your registration.

Instructions for how to log in and register are available on the online registration page.

If you have never taken a class at Schoolcraft College:

1. Use the Continuing Education (Non-Credit) link on the left menu.

2. Under Registration, select Register and Pay for Continuing Education classes. Follow prompts to search, register, and pay for classes.

3. You will receive an email confirmation of your registration as well as account information to be used for future registrations.

Now that you have created an account, you can log in to WebAdvisor to add or drop a class, print your schedule and payment summary, and register for classes the next term.

RETURNING STUDENTS MUST LOG IN FIRST and then follow the above steps to register. Using the Register and Pay option without logging in will create multiple student records for you which may cause problems with payment.

WALK-IN REGISTRATION

Hours: Monday–Thursday, 8 ^am to 6 ^pm; Friday, 8 ^am to 4:30 ^pm

Bring your completed registration form to the McDowell Center, Livonia campus. Class fees must be paid in full. The college accepts cash, checks, money orders, American Express, Discover, Mastercard, Visa, and debit cards.

VisTaTech Center is a perfect venue for education/business/

community partnerships and is home to our acclaimed Culinary Arts Department.

For information, call 734‑462‑4610.

Registration Center Cashier Student Accounts Bookstore

Campus Security Police

JC

Continuing Education and Professional

Development SecondFloor

S

BTC CC

CEPD

It is the policy of Schoolcraft College that no person shall, on the basis of race, religion, color, gender, age, marital status, disability, sexual orientation, and/or national origin, be subjected to discrimination during or be excluded from participating in or be denied the benefits of any program or activity or in employment.

Registration begins

November 20

The college will be closed for the holidays

November 27 – 30, December 24 – January 4 & January 19.

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Registration/Admission form | Winter 2015

Please use one registration form per student and duplicate this form as needed.

Before registering, please notify the college of any change to name, address or phone numbers.

Changes must be submitted on a Personal Data Change Form found in the FAQ section of our website. Entering new contact information on your registration form does not automati- cally update your records. We use this information to send class confirmation or contact you regarding any changes in class status.



Enclosed is my Check/Money Order payable to Schoolcraft College

Charge to VISA/MC/Discover/AMEX No. ___________________________________ Exp. Date _________________

Company-paid tuition:

Please send a copy of your purchase order when you register.

Co. Name _____________________________________________

Co. Address ____________________________________________

______________________________________________________

Billing Contact Person ____________________________________

PO# __________________________________________________

Signature required for charge card payment(Refund checks are issued to students rather than charge card credits)

For office use only:

Mail to: Schoolcraft College Cashier: CE

18600 Haggerty Rd.

Livonia, MI 48152-2696

Section No. CES No. Title of Course

AMT: $ .

TOTAL: $ .

To be assigned to first‑time students.

AND

Continuing Education

Professional Development

- - ^OR - -

DATE OF BIRTH STUDENT NUMBER SOCIAL SECURITY NUMBER

LAST NAME FIRST NAME MI/FORMER NAME

NUMBER AND STREET CITY

STATE ZIP CODE EMAIL ADDRESS

- - - - - -

DAY PHONE EVENING PHONE CELL PHONE

Returning students only need to include the last 4 digits.

❍ Male ❍ Female

1. Are you Hispanic?  Yes  No 2. Please select one or more races:

 American Indian or Alaska Native

 Asian  Black or African American

 Native Hawaiian or Other Pacific Islander

 White

Schoolcraft College

Are you 60+? See Senior Adult Tuition Policy online: www.schoolcraft.edu/cepd/registration

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Continuing Education and Professional Development 18600 Haggerty Road Livonia, MI 48152-2696

Board of Trustees

Brian D. Broderick ...Chair Carol M. Strom ... Vice Chair James G. Fausone ...Secretary Joan A. Gebhardt ... Treasurer Gretchen Alaniz ... Trustee Terry Gilligan ... Trustee Eric Stempien ... Trustee

Conway A. Jeffress, Ph.D., President

NONPROFIT ORG

U.S. POSTAGE SCHOOLCRAFT COLLEGEPAID

NEW CLASSES

Energize Your Pantry with Classics & Super Foods One Pot Cooking

Baking for Two—

Couples Date Night: Hands-on Gourmet Cupcakes

“Ta Die For”: Hands-on Wines of Burgundy, Rhone & Provence

Wines of Bordeaux, the Loire Valley & Languedoc

NEW RECIPES

Chocolate Molten Lava Cake Authentic Mexican Cuisine—

The Ultimate Experience: Hands-On

the Continuing Education Professional Development Make it a date!

the

Continuing Education

Professional Development

Make it a date!

Baking for Two—

Couples Date Night:

Hands-on

Just in time for Valentine’s Day!

the recipe

T

the update

the classes

The food tasted great and the presentation was beautiful. I’ll take more Mexican food classes if offered.

Chef Decker was

extremely knowledgeable, engaging, and encouraged questions.

eat well



Continuing Education

Professional Development

Culinary Classes Winter 2015