Community and Professional Education
 
 
 
 
 
 
 
 
 
 
Winter/Spring 2017 Offerings: Cooking Classes

New cooking classes, new cooking classroom…
We're excited to announce that the college has created a dedicated new space (Day Care Center, room 135) for our cooking classes! This spring, we'll offer several classes to help you discover food that's healthy, nutritious and delicious! Learn from local chefs, cooks and bakers, and discover healthy food ideas for your busy lifestyle!

What to expect
Most cooking classes are hands-on and interactive and all are led by qualified instructors. Please wear comfortable clothes/shoes with hair pulled back. Unless indicated, you will have an opportunity to taste the dishes prepared in class.

Simple and Healthy Cooking
Winter is here, and what better way to warm up your skills and recipe collection than to take a fun, interactive hands-on cooking class or series with The Chic Chef. Whether you're a beginner cook or looking to expand your culinary repertoire, The Chic Chef makes her classes warm, inviting and fun for all levels. Join us for our first three-part series of Simple and Healthy Cooking. This class will focus on a healthy twist on some favorite winter staples. It will showcase one of the instructor's new favorite inexpensive kitchen tools, a spiralizer. Three mini hands-on cooking classes will entice you into simple healthy options to that will warm up your palate this season. (Menus may vary)

Session 1: Review your knife skills as we prep for creating a simple and healthy dish - pan roasting a dinner with winter root vegetables, protein and herbed red potatoes.

Session 2: You'll learn pan searing by spiralizing vegetables along with a fish protein and a sweet caramelized dessert.

Session 3: The last class of the series we will use your skills and prepare prosciutto wrapped stuffed chicken breast with artichoke heart and roasted red peppers alongside creamy polenta / or risotto and garlic sautéed spinach.

Course fee includes a $60 materials fee.
60839
$115
3 Sessions, DCC 135
Wed., 2/8 - 2/22, 6 - 8:30 p.m.
Mirissa Casey, The Chic Chef, Instructor


Crazy for Cupcakes
Come and learn how easy it is to decorate cupcakes for all occasions. During this course you will learn basic decorating techniques and how to make four different frostings. You will leave with one dozen decorated cupcakes. Each class will have a theme to correspond with upcoming holiday. Valentine's Day for February, St. Patrick's Day for March and Easter for April. Course is open to anyone 8 years old to adult. Course fee includes a $14 materials fee.
60823
$25
1 Session, DCC 135
Sat., 2/11, 9 - 11 a.m.

60825
$25
1 Session, DCC 135
Tues., 3/14, 6 - 8 p.m.

60826
$25
1 Session , DCC 135
Tues., 4/11, 6 - 8 p.m.
Kathleen Brennan-Claydon, Instructor


Easter Brunch Made Easy
Unsure how to plan for a delicious brunch menu? We've got you covered with crowd-pleasing recipes, from eggs to scalloped potatoes. Trust us: your next hosted brunch will be a game-changer. Learn to make eggs benedict casserole, savory brussels sprouts, cinnamon roll casserole and creamy scalloped potatoes. Course fee includes a $26 materials fee.
60846
$45
1 Session, DCC 135
Sun., 4/2, 9:30 a.m. - 12:30 p.m.
Sarah Diamond, Instructor


Cooking Basics for Busy Parents
Putting a nutritious meal on the table every night can stressful, especially for busy parents. Learn how to prepare some basic meals along with menu planning and transforming leftovers into multiple meals to carry you through the week. Course fee includes a $28 materials fee. All students should bring an apron and small notebook to class.
60802
$55
2 Sessions, DCC 135
Mon.,3/27 & 4/3, 6:30 - 9 p.m.
Sarah Diamond, Instructor


Gluten Free 101
After discovering she had a gluten intolerance, The Chic Chef, Mirissa Casey, added one more category of cooking to her diet and lifestyle. Whether you're doing it for dietary restriction, allergy or intolerance, or just to try something new and healthy, cooking gluten-free can be easier than you think. In this course, you'll learn what gluten-free means and how to get started on a gluten-free cooking and eating plan.

The course may include menus similar to the following: mushroom spaghetti (GF) carbonara, polenta pizza with tomatoes and fresh herbs, grilled chicken breasts with salsa verde and white beans, steak frites, bistro salad with spicy mango vinaigrette, poached pears with heavy whip, roasted root vegetables, wild rice with cranberries and feta, paleo Dijon steak with sage-Dijon walnut sauce, roasted parmesan broccoli and smashed sweet potatoes. And for something sweet - rice pudding with raisins, coconut macaroons and ginger cherry oatmeal cookies. Course fee includes a $60 materials fee.
60852
$115
3 Sessions, DCC 135
Wed., 3/29 - 4/12, 6 - 8:30 p.m.
Mirissa Casey, The Chic Chef, Instructor


More Maple, Please!
Here in the Northeast, maple season will be hopefully making another successful debut. There are many tasty ways to use this amber sweet treat other than just on your pancakes. With possible guests who produce maple syrup, there will be tastings, talks, and tips for the delicious syrupy seasonal ingredient. You can use maple syrup as a healthy and seasonal alternative to sweetening your late winter dishes. Three mini hands-on cooking classes will entice you into making maple syrup one of your new sweet ingredients. (menus may vary)

Session 1: Maple glazed chicken apple sausage bites with seasonal greens with maple vinaigrette

Session 2: Maple glazed pork tenderloin with roasted brussels sprouts with candied maple bacon and bourbon maple whipped potatoes

Session 3: Maple mustard baked chicken with maple roasted sweet potatoes

Course fee includes a $60 materials fee.
60840
$115
3 Sessions, DCC 135
Wed., 3/1 - 3/15, 6 - 8:30 p.m.
Mirissa Casey, The Chic Chef Instructor


KIDS IN THE KITCHEN

Cooking Basics for Kids (Ages 5 - 10)
Does your son or daughter like to help in the kitchen? In this class, we will learn how to use the tools in the kitchen including basic knife skills, measuring ingredients to meet recipe standards, as well as kitchen safety. This hands-on class will include making a basic sauce and baking. Course fee includes a $40 materials fee.
60803
$89
4 Sessions, DCC 135
Sat., 3/4 - 4/1, 9 - 11 a.m.
No class 3/18
Sarah Diamond, Instructor


FAT BURNING FOODS
Sign up for all three Fat Loss classes (CRN 60807) for $65 and save $10.

Fat Burning Salad Dressings
Everyone knows it's the dressing that makes the salad. But not everyone realizes it's the dressing that can either help you burn more fat or store more fat. In this workshop, we will learn the secret to making delicious fat burning recipes that are simple and quick. It's the type of fat you use that can really maximize your metabolism! Once you know how to put the ingredients together, you will have an opportunity to experiment with your own creative inventions. After taking this class, you may never see leftover vegetables in the fridge again! Course fee includes a $5 materials fee.
60804
$25
1 Session, DCC 135
Wed., 5/3, 6:30 - 8:30 p.m.
Hollan Bonjukian of Tru Fitness, Instructor


Fat Burning Sweets
You can have your sweets and lose fat at the same time! In this practical workshop, we will make chocolate brittle, a fat loss pudding and coconut cream custard along with some other goodies that will knock your socks off…and maybe even a couple pounds! Course fee includes a $5 materials fee.
60805
$25
1 Session, DCC 135
Wed., 5/10, 6:30 - 8:30 p.m.
Hollan Bonjukian of Tru Fitness, Instructor


Fat Loss Fritters
Sound like an oxymoron: fat loss fritters? We will discover how to choose the right balance of ingredients with simple preparation that even your kids may enjoy. Although these scrumptious whole food delights may have your kids begging for more, they will nourish your metabolism in a way that will ward off cravings for sugar and processed food! Get excited to offer your family a whole new way to hide more veggies in their food! Course fee includes a $5 materials fee.
60806
$25
1 Session, DCC 135
Wed., 5/17, 6:30 - 8:30 p.m.
Hollan Bonjukian of Tru Fitness, Instructor