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.

________________________________________________________________________

CLASSES

Paleo Meal Prep

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

Think you can’t live without grains, dairy, legumes, and refined sugar?
Whether you are new to Paleo or you are a veteran, this class will be healthy, tasty, and most importantly: full of flavor.
Learn how to cook an Italian, Mexican, and breakfast dish, all in one night!

Course Code:  3027            Thursday, Aug. 20                                    4-7 pm

Knife Skills and Kitchen Equipment Intro

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:  3028            Wednesday, Aug. 26                                 5-7 pm

Course Code:  3029            Wednesday, Sept. 16                                 4-6 pm

Course Code:  3030            Thursday, Oct. 1                                        4-6 pm

Portion Control and Meal Prep

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

It’s tough to stay healthy eating huge burgers and medium fries for lunch!
Let’s take a look at some simple ways to enjoy lunch without that sluggish afternoon feeling and save some money.
Portion control is not something Americans have been introduced to.
In our meal prep menu planning, we will also prepare a quick salmon and vegetable entree’ to show portion sizing for proper calorie daily breakdown.

Course Code:  3031            Wednesday, Sept. 2                                   4-6 pm

Course Code:  3032            Thursday, Oct. 8                                        4-6 pm

Truffles

Instructor: Chef Monica Midgette
Pinehurst Campus, Culinary Demo Kitchen, Little Hall
$75
CEU: 0.3

This hands-on class teaches you to make truffles, flavored truffles, and you will bring home a little sample box of your creations.

Course Code:  3033            Tuesday, Sept. 8                                        1-4 pm

Course Code:  3034            Friday, Nov. 20                                         1-4 pm

Pork Cookery and Preservation

Instructor: Chef Jason Matthews
Pinehurst Campus, Culinary Main Kitchen, Little Hall
$75
CEU: 0.3

Cured, grilled, seared, braised, roasted, boiled? The best methods for pork cookery.
From BBQ, to bacon we will discuss cooking methods for different cuts of pork.
Learn how preservation became the preparation for one of the most eaten meats in the world.
We will finish racks of ribs and create some of the chef’s favorite accompaniments for pork.
Learn how preservation became the preparation for one of the most eaten meats in the world.

Course Code:  3035            Thursday, Sept. 10                                    4-7 pm

Course Code:  3036            Wednesday, Oct. 7                                    4-7 pm

Advanced Truffles

Instructor: Chef Monica Midgette
Pinehurst Campus, Culinary Demo Kitchen, Little Hall
$75
CEU: 0.3

Learn how to make a basic truffle.
Learn the many ways to decorate truffles.
Class includes dipping in tempered chocolate and piping.

Course Code:  3037            Friday, Sept .18                                         1-4 pm

Course Code:  3038            Tuesday, Nov. 24                                      1-4 pm

Healthy Cooking

Instructor: Chef Monica Midgette
Pinehurst Campus, Culinary Demo Kitchen, Little Hall
$75
CEU: 0.3

Learn to prepare and heart-healthy meals, including low-fat/low sugar substitutes.
Enjoy a healthy meal and take home more recipes to try on your own.

Course Code:  3039            Tuesday, Sept. 22                               9 am-Noon

Course Code:  3040            Friday, Oct. 23                                   9 am-Noon

Beef Preparation and Cookery

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

Let’s explore beef preparation, cookery.
Learn the parts of the cow and where the cuts of meat the butcher puts on the shelf is commonly named.
Learn the preparation techniques and thought process behind each cut.
Maximizing flavor and having little waste are the goals of any chef.
We will pan sear beef medallions and baked asparagus in this class.

Course Code:  3041            Wednesday, Sept. 23                                 5-7 pm

Course Code:  3042            Tuesday, Nov. 17                                      5-7 pm

Oodles of “Noodles”

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

Are you scared of swapping out regular pasta for “noodles” that are….vegetables?
We’ll take three different vegetables and turn them into a “pasta” so that you can add an extra dose of vegetables to your meal that pack tons of flavor!

Course Code:  3043            Friday, Sept .25                                 10 am-1 pm

Gluten Free Baking

Instructor: Chef Monica Midgette
Pinehurst Campus, Culinary Prep Room, Little Hall
$75
CEU: 0.4

Gluten getting you gloomy?
Learn to bake without gluten or with gluten substitutes.
We’ll make an incredible tasting pizza dough and cookies.

Course Code:  3044            Tuesday, Sept. 29                                9 am-1 pm

Course Code:  3045            Tuesday, Oct. 27                                 9 am-1 pm

Advanced Knife & Boning Skills

Instructor: Chef Jason Matthews
Pinehurst Campus, Culinary Demo 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:  3046            Thursday, Oct. 1                                        4-6 pm

Course Code:  3047            Tuesday, Nov. 24                                      4-6 pm

Don’t Be Afraid of Bread

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

Make dinner rolls and a loaf of crusty bread.

Course Code:  3048            Friday, Oct. 2                                      9 am-2 pm

Course Code:  3049            Tuesday, Nov. 3                                  9 am-2 pm

Biscuits and Gravy

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

Ya’ll, we are bringing out the south! Taking it to Chef’s country roots to prepare some home made biscuits and different southern gravy.
We go from Texas all the way to the Carolinas exploring meat and potato accompaniments.
We will also use our homemade biscuit for our southern sausage gravy!

Course Code:  3050                    Tuesday, Oct. 6                                 4-6 pm

Course Code:  3051                    Tuesday, Nov. 10                              4-6 pm

Cast Iron Skillet Meals

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

The trusty cast-iron skillet.
If you’ve never cooked in this type of skillet or want to become more familiar with it, you don’t want to miss out on this class.
We’ll make a German meal and an Italian meal that can each be done in ONE skillet.

Course Code:  3052            Tuesday, Oct. 14                                       4-7 pm

Pie Making

Instructor: Chef Monica Midgette
Pinehurst Campus, Culinary Hot Bake Shop/Prep Room, Little Hall
$75
CEU: 0.3

Learn how to make your favorite pies just in time for Thanksgiving.
Class will focus on pumpkin and pecan pies.

Course Code:  3053                         Friday, Oct. 16                9 am-12:30 pm

Course Code:  3054                         Friday, Nov. 13               9 am-12:30 pm

Instapot Winners

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

Some easy instapot meals for those busy days!
Let’s look at meals you can prepare with very little physical work!
Save time and enjoy a home cooked meal with these favorites!
Come hungry we will have some to try!

Course Code:  3055            Tuesday, Oct. 20                                       4-6 pm

Course Code:  3056            Thursday, Nov. 12                                    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:  3057                       Wednesday, Oct. 21                       5-7 pm

Course Code:  3058                       Wednesday, Nov. 4                        5-7 pm

Course Code:  3059            Wednesday, Nov. 18                                 5-7 pm

Healthy Thanksgiving Sides

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

Thanksgiving is one of the biggest holidays that revolves around food and can come with extra calories from fats and sugars.
Learn to make three traditional sides in a much healthier way so you don’t feel guilty about having seconds.

Course Code:  3060            Wednesday, Nov. 18                                 4-7 pm