A TASTE OF THE MEDITERRANEAN
Treat your taste buds to something out of the ordinary. Take a culinary journey to Spain, Italy, France, Greece, Morocco, North Africa, and the Middle East. The experience begins with hands-on preparation of several items representing each country in the region. Your culinary journey ends with desserts and sauces representing the region.
BASIC COOKING SKILLS
Students will have the opportunity to participate and interact with a seasoned professional chef to learn basic culinary techniques. In this hands-on class, the novice cook learns his/her way around the kitchen and discovers the joys of cooking.
Successful decorating begins with the basics of making and coloring icing, preparing cakes and fillings, and using decorating bags. You will learn the best ways to create cakes and icings that are ideal for decorating and the “tricks of the trade” so you can always get the results you want. Techniques are taught step-by-step.
COOKING AROUND THE WORLD
Treat your taste buds to something out of the ordinary and take a culinary journey around the world right in the kitchen on the CTAE campus. The experience begins with hands-on preparation of several items representing different countries from around the world, and ends with savory desserts from the same regions.
In this class you will learn to take inexpensive every day food items and turn them into exquisite taste tempting gourmet dishes.
In this fun, hands-on class, you will discover your creative talents as you learn how to make classic gourmet desserts, such as crème brulee, soufflés, cheesecakes, and chocolate truffles, just to name a few.
Get hands-on experience in this exciting class as you learn how to prepare delicious and nutritious meals.
Be prepared to offer your guests a “taste bud’s celebration” this holiday season with the dishes you create in this cooking course.
HOW TO BOIL WATER
Yes, this is a cooking class. Students will participate in basic culinary techniques and see specialized demonstrations. Learn the differences between flavoring and seasoning, the proper use of herbs and spices, and difference between “dry cookery” and “moist cookery.”