Culinary Club

All Culinary Club classes require the following to ensure safety:

Bring an apron.
Wear long sleeves or long skirt.
Wear non-slip, closed-toed shoes.

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CULINARY CLUB CLASSES

For your safety, please bring an apron, wear long sleeves, long pants or skirts, and nonslip closed toe-shoes.

Introduction to Knife Skills

Instructor: Chef Jason Matthews
Pinehurst Campus, Culinary Main Kitchen, Little Hall
$75
CEU: 0.2

Have you ever looked at all the knives in a chef’s kitchen kit? Why do they need so many? What do they do with so many knives?
Let’s explore a culinary kit and dive into the fascinating uses of each piece inside.
Learn handling and cutting techniques to ensure your safety and efficiency with kitchen tools.
Quick potato hash with onion peppers bacon and cheddar cheese with our amazing knife cuts!

Course Code: 1031 Wednesday, Mar. 24 5-7 pm

Culinary Conversion

Instructor: Chef Jason Matthews
Pinehurst Campus, Culinary Main Kitchen, Little Hall
$75
CEU: 0.2

We are going to dive into how we prepare the perfect amounts for our meal.
Whether we are feeding twenty or just two, chef will show you how they figure out exactly what we need every day.
Students will prepare 1 protein 1 starch and 1 vegetable and 1 fruit according to class size.

Course Code: 1033 Wednesday, Apr. 14 4-6 pm

Herbs and Spices

Instructor: Chef Jason Matthews
Pinehurst Campus, Culinary Main Kitchen, Little Hall
$75
CEU: 0.2

Let Chef share his love of flavors. Mixing, matching, pairing, and the wonderful world of herbs and spices.
We look at some local produce and how we can bring layers of flavor to your garden!
We are going to explore different meats and vegetables and what flavors work well together!
Small bites and nibbles will be prepared by students.
Different vegetables and proteins to explore the range of flavors!

Course Code: 1036 Wednesday, Mar. 31 5-7 pm

Instapot Winners

Instructor: Chef Jason Matthews
Pinehurst Campus, Culinary Main Kitchen, Little Hall
$75
CEU: 0.2

Instapots are particularly useful when you know how to use it.
Time saving and extremely rewarding when a quick meal is needed.
Let us take a look at different recipes and make some quick chicken parmesan in our instapot.

Course Code: 1038 Wednesday, Apr. 21 5-7 pm

Molded Chocolates

Instructor: Chef Monica Midgette
Pinehurst Campus, Culinary Main Kitchen, Little Hall
$75
CEU: 0.4

Looking for that special way to say “I Love You” on Valentine’s Day or any special occasion?
Make your own delicious chocolates and say it your way!
In just a few hours with Chef Monica you will learn how to make and mold your own chocolates.

Course Code: 1040 Friday, Apr. 9 Noon-4 pm

Pie Baking

Instructor: Chef Monica Midgette
Pinehurst Campus, Culinary Hot Bake Shop, Little Hall
$75
CEU: 0.4

Learn to make a bourbon pecan pie and a cherry pie like the professionals!
We’ll experiment with several different ways to design the top of the pie, including standard lattice.

Course Code: 1043 Friday, Apr. 2 Noon-4 pm

Advanced Knife and Boning Skills

Instructor: Chef Jason Matthews
Pinehurst Campus, Culinary Main Kitchen, Little Hall
$75
CEU: 0.2

We are digging deeper in our knife skills with this class.
Master how to break down and filet a fish and break down a whole chicken.
Learning the technique of deboning a chicken leg.
How to know when we need a flexible or rigid boning knife and how to use these tools with precision to get the most out of our money!
Baked fish filet to be prepared by students.

Course Code: 1045 Wednesday, Apr. 7 5-7 pm

Spring Desserts

Instructor: Chef Monica Midgette
Pinehurst Campus, Culinary Cold Bake Shop, Little Hall
$75
CEU: 0.3

Learn how to make professional looking desserts like Fruit Tart and Raspberry Chocolate Puffs in quick, easy steps.
Your friends and family will think you’ve gotten your baking degree.
Chef will show you how to bring out the professional baker in YOU, and share with you some wonderful, easy dessert recipes that will set you on your way to being your own pastry chef.

Course Code: 1047 Friday, Mar. 19 1-4 pm

Sous Vide

Instructor: Chef Jason Matthews
Pinehurst Campus, Culinary Main Kitchen, Little Hall
$75
CEU: 0.2

“Under Pressure” Sure we feel like this every day.
Let our chef help you learn a new cooking method and introduce you to a way to eat great and have extra flavorful and moist meats.

Course Code: 1049 Wednesday, Apr. 28 5-7 pm

Breads

Instructor: Chef Monica Midgette
Pinehurst Campus, Culinary Hot Bake Shop, Little Hall
$150
CEU: 0.5

Find the thought of making your own bread daunting?
Forget reaching for those frozen rolls at the supermarket.
Learn how easy it is to make your own rolls and sandwich bread.

Course Code: 1050 Friday, Mar. 5 Noon-5 pm

Course Code: 1051 Friday, Apr. 16 Noon-5 pm

Garde Manger

Instructor: Chef Jason Matthews
Pinehurst Campus, Culinary Main Kitchen, Little Hall
$75
CEU: 0.2

Learn how to create cold soups and dishes to blow your guest away.
Hot days may call for a beautiful cucumber and mango soup, or spring evenings, gazpachos.

Course Code: 1052 Wednesday, Mar. 17 5-7 pm

Easter Brunch

Instructor: Chef Jessica Sheppard
Pinehurst Campus, Culinary Main Kitchen, Little Hall
$75
CEU: 0.3

This healthy Easter brunch menu will be light and flavorful.
We will use fresh herbs and seasonal produce to accentuate the season.
There may even be a dessert to satisfy that sweet tooth.

Course Code: 1053 Friday, Mar. 19 11 am-2 pm

Kid Friendly Dinners

Instructor: Chef Jessica Sheppard
Pinehurst Campus, Culinary Main Kitchen, Little Hall
$75
CEU: 0.2

These dinner entrées are not just kid friendly, but also satisfy the kid in all of us adults.
Simple to cook, with some sneaky veggies, these meals come together for a busy weeknight or a weekend full of activities.

Course Code: 1054 Thursday, Apr. 15 4-7 pm