1. Art and Diseño

SPRING 2015
CULINARY ENTHUSIASTS
HANDS-ON WORKSHOPS
COOKING BASICS: INTRO TO COOKING TECHNIQUES
WITH CHEF PIERRE RAUSCH
SPECIAL OCCASION CAKES AND DECORATING
WITH CHEF DANA BAVUSO
Tuesday, 2/3/2015, 6:00 PM - 9:00 PM
Course Code: LLGI 3612
This is a basics class in which you will learn about culinary
practices, methods and techniques from an accomplished
chef. Students will practice proper pan frying, poaching,
roasting and braising, among other skills. The importance of
the tools and equipment you use to cook, as well as organization, preparation and presentation, will also be discussed,
demonstrated and practiced by students.
Cost: $99.00
Room: 112
**Includes a variety of essential decorating tips and disposable bags.
CUISINES OF INDIA WITH CHEF BRENDA KIEFFER
Saturday, 2/7/2015, 9:00 AM - 12:00 PM
Course Code: LLGI 3647
In this class, students will explore the cooking of India.
Several regions will be discussed and students will experience
hands-on cooking of various dishes, which may include Paneer
(cheese), Chicken Tika Masala, and various vegetarian dishes,
as well as other foods specific to this region of the world.
Cost: $99.00
Room: 112
BAKING BASICS: INTRODUCTION TO CAKES
WITH CHEF LARISSA BINKLEY
Saturday, 2/7/2015, 9:00 AM - 12:30 PM
Course Code: LLGI 3657
Students will learn about the different types of cakes and
proper mixing methods for each. Students will practice
hands-on skills for making cakes as well as simple
techniques for applying icing and finishing with garnishes, etc.
Cost: $99.00
Room: 111
COOKING BASICS: HOMEMADE PASTA MADE SIMPLE
WITH CHEF BRENDA KIEFFER
Tuesday, 2/10/2015, 6:00 PM - 9:00 PM
Course Code: LLGI 3639
The best restaurants make their own pasta and now you can
too. Once you know the dough, it’s easy and will definitely take
your pasta nights to the next level. Learn how to make
semolina and egg pastas for rolled or extruded dough and
light as air gnocchi. Best of all, the only gadget you need
start-to-finish is a light touch.
Cost: $99.00
Room: 112
Saturday, 2/21/2015 9:00 AM - 1:00 PM
Course Code: LLGI 3627
This is a great class for those who have experience making cakes and
would like to learn techniques for cake decorating. The application of
icing and the different types used will be covered, as well as borders
and other decorations. Students will also be introduced to writing on a
cake as well as other techniques to enhance the overall appearance of
special occasion creations. Proper use of decorating tips and using a
decorator’s bag will also be demonstrated and discussed.
Cost: $119.00
Room: 111
COOKING BASICS: KNIFE SKILLS AND TECHNIQUES
WITH CHEF PIERRE RAUSCH
Tuesday, 2/24/2015, 6:00 PM – 9:00 PM
Course Code: LLGI 3638
You will learn about the culinary basics essential for a chef to know.
Different techniques and methods of cooking will be demonstrated and
discussed. Knife skills that are essential in the kitchen will be taught as
well. Upon the completion of the class, you will be able to distinguish
the quality and use of various culinary tools as well as demonstrate the
proper techniques for dicing and julienne, among others.
Cost: $99.00
Room: 112
QUICK AND EASY WEEKNIGHT MEALS
WITH CHEF DANA BAVUSO
Wednesday, 2/25/2015 6:00 PM - 9:00 PM
Course Code: LLGI 3617
What a great class for learning dishes that are easily prepared for busy
weeknights. Students will learn how to skillfully utilize ingredients and
create meals economically and quickly. Planning and preparation will
also be discussed as essential skills for building menus that will be
appropriate for busy lifestyles and hungry family and friends.
Cost: $99.00
Room: 112
QUICK AND EASY SIMPLE DESSERTS
WITH CHEF PIERRE RAUSCH
Monday, 3/2/2015 6:00 PM – 9:00 PM
Course Code: LLGI 3658
You have guests coming but you do not have a lot of time to spare. What
can be made that is quick and easy? Students will explore this question
utilizing what they may have on hand already in the pantry or refrigerator, as well as ingredients that will keep your desserts simple but
delicious. Desserts such as crème brulee, mousse and shortcake will
be covered as well as tips and tricks for pleasing your guests with
sweets and treats.
Cost: $99.00
Room: 112
SPRING 2015
CULINARY ENTHUSIASTS
BUTCHERING AND MEAT CUTTING
WITH CHEF PIERRE RAUSCH
Tuesday, 3/3/2015 6:00 PM - 9:00 PM
Course Code: LLGI 3659
Does going to the butcher or supermarket for roasts, steaks or
chops leave you feeling confused or unsure of how to properly cook
them? How about buying a chicken and using it for different meals?
This class will answer these questions and more about proper
butchering, deboning and preparation of poultry, pork and beef.
Cost: $99.00
Room: 112
BAKING BASICS: BREADS AND ROLLS
WITH CHEF BRENDA KIEFFER
Saturday, 3/7/2015 9:00 AM - 1:00 PM
Course Code: LLGI 3601
Students will experience the satisfaction of making bread and rolls
from scratch while working in our commercial baking kitchen.
Proper techniques for successful bread making will be covered as
well as basic recipes for a variety of products. Students will get
hands-on practice using the necessary steps for making items that
may include French baguette, Challah, Parker House rolls,
popovers, focaccia and more!
Cost: $99.00
Room: 112
FILLED PASTA AND UNIQUE PASTA DISHES
WITH CHEF BRENDA KIEFFER
Tuesday, 3/10/2015 6:00 PM - 9:00 PM
Course Code: LLGI 3621
Pasta!!! In the world of pasta making, the natural progression
after learning how to make fresh dough is how to prepare and fill
it with delicious combinations of flavors. Some types of filled pasta
that students may create are ravioli with pears and Pecorino
cheese, classic pierogies, Chinese Pot stickers, and Crespelle
alla Florentina. Wow your family and guests with these homemade
filled pasta dishes!
Cost $99.00
Room: 112
FRESH CHEESE MAKING WITH CHEF BRENDA KIEFFER
Saturday, 4/18/2015 9:00 AM - 12:00 PM
Course Code: LLGI 3624
Discover the world of cheese making! No special equipment is
needed for mastering the techniques that will produce fresh cheese
for you, family and friends. You may find that there is no comparison
between store bought cheese and that which you create in your own
kitchen. Types of cheese that may be covered are cheese curd,
ricotta, paneer, mozzarella and buratta.
Cost: $99.00
Room: 112
GRILLING, BROILING AND SAUTÉING WITH CHEF PIERRE RAUSCH
Tuesday, 4/21/2015 6:00 PM - 9:00 PM
Course Code: LLGI 3660
Wondering what meat cuts are appropriate for grilling broiling and
sautéing? What other types of food taste great grilled, broiled or
sautéed? Learn these classic cooking techniques from an accomplished chef who has many years of experience in the culinary arts.
Included in this class will be the proper preparation of foods using
marinades and rubs, proper heat control, and how to know when
foods are cooked to the desired doneness.
Cost: $99.00
Room: 112
HOW TO PLAN A DINNER PARTY WITH CHEF BRENDA KIEFFER
Wednesday, 4/29/2015 6:00 PM - 8:30 PM
Course Code: LLGI 3656
Does the thought of planning a party make you cringe or make you
excited? Either way, we have the class for you! Learn how to plan
your event with minimum stress. Choose a theme, develop the
menu, create a grocery list, decide what to prepare ahead, and how
to enjoy your event while orchestrating the proper finishing and
presentation of your courses. **Note: This is a lecture class, but still
considered hands-on because you can start your plan for your next
get-together.
Cost: $79.00
Room: 209
SIMPLE ASIAN MEALS WITH CHEF LARISSA BINKLEY
Wednesday, 3/25/2015 6:00 PM - 9:00 PM
Course Code: LLGI 3642
Discover the unique flavors, ingredients, and culinary traditions of
Asian cuisine as you are guided through the foundations of classic
dishes using ingredients from China, Thailand, Vietnam, Korea,
and Japan. Students will learn where to find and use authentic
Asian recipes, the five key flavors and how to balance them to
create easy to prepare dishes that you can make on your own.
Learn to create a simple sushi roll, spring roll, stir fry, curry,
and pho soup to name a few!
Cost: $99.00
Room: 112
**All classes are held at the Culinary Arts Institute of Montgomery
County Community College,1400 Forty Foot Road Lansdale, PA 19446
To register online please visit
mc3.edu/culinary/community.html
or call 267-646-5970.