This semester-long course is for those who
have never set foot in the kitchen and for those who love to
cook. It is intended to teach students that cakes don't
have to come from a box and vegetables don't have to start out
in the freezer. We will be covering skills such as, but not
limited to, chopping, sautéing, browning, caramelizing,
whisking and roasting. Each class will focus on a couple
of kitchen skills and after practicing those skill, we will go
on to cook dishes that incorporate those skills. We will
then sit down and eat the fruit of our labors; so come
hungry! A sample of things we will prepare includes:
roasted chicken, Asian dumplings, apple turnovers, omelets and
pasta con broccoli. Bon Appétit!
Texts: None - tutor provided handouts for course material
Students are to provide: Full size apron, 3 ring binder notebook
for handouts
Total Due::
$215.00 per semester
Fee
includes a lot of food, cooking materials and hand outs.
Payment Options:
$215.00 due with Registration per semester - paid in full per
semester at the time of registration
Payable to:
Rebekah Jones
Culinary
Art Lab 2
Spring Semester
Only
2 sections of Culinary Arts
Lab 2 are confirmed for Spring 2012; it is offered only Spring semester
