Learn New Culinary & Baking Skills This Spring with Enthusiast Classes

The Culinary Arts Institute of Montgomery County Community College offers an array of cooking and baking classes for culinary enthusiasts. One of the chefs, Executive Chef Pierre H. Rausch, CEC, WCC, AAC, and member of the Academy of Chefs, shared his expertise about sauces in one of the culinary enthusiast classes held last fall. Photo by Sandi Yanisko.

The Culinary Arts Institute of Montgomery County Community College offers an array of cooking and baking classes for culinary enthusiasts. One of the chefs, Executive Chef Pierre H. Rausch, CEC, WCC, AAC, and member of the Academy of Chefs, shared his expertise about sauces in one of the culinary enthusiast classes held last fall. Photo by Sandi Yanisko.

From baking to cheese making and even planning a dinner party, the Culinary Arts Institute (CAI) of Montgomery County Community College, 1440 Forty Food Road, Lansdale, is offering a wide array of classes this spring for anyone interested in learning new culinary skills or taking their cooking experience to the next level.

All of CAI’s classes are conveniently scheduled for evenings and Saturdays and are held in its new, state-of-the-art facility at 1400 Forty Foot Road, Lansdale. To register for classes, visit mc3.edu/culinary or call 267-646-5970. Classes cost $79 to $119, depending upon the class and the required supplies.

The lineup of classes begins Tuesday, Feb. 3, 6 to 9 p.m. with Chief Pierre Rausch who will be teaching “Cooking Basics: Intro to Cooking Techniques.” In this class, students will learn and practice proper pan frying, poaching, roasting and braising, among other skills.

On Saturday, Feb. 7, 9 a.m. to noon, Chef Brenda Kieffer will teach “Cuisines of India” featuring foods specific to this region of the world.

Also on Saturday, Feb. 7, 9 a.m. to 12:30 p.m., Chef Larissa Binkley will teach “Baking Basics: Introduction to Cakes.” In this class, you will learn about different cakes and proper mixing methods.

On Tuesday, Feb. 10, 6 to 9 p.m., Chef Kieffer will show you how easy it is to make pasta. In “Cooking Basics: Homemade Pasta Made Simple,” you will learn how to make semolina and egg pastas for rolled or extruded dough and gnocchi.

On Saturday, Feb. 21, 9 a.m. to 1 p.m., Chef Dana Bavuso will teach “Special Occasion Cakes and Decorating” featuring the techniques of cake decorating.

On Tuesday, Feb. 24, 6 to 9 p.m., Chef Rausch will teach the culinary essential class, “Cooking Basics: Knife Skills and Techniques.” Upon completion, you will be able to use the proper knife and technique for dicing, chopping, julienne, etc.

Learn how to create meals economically and efficiently with “Quick and Easy Weeknight Meals” taught by Chef Bavuso on Wednesday, Feb. 25, 6 to 9 p.m. Students will learn how to build menus perfect for busy lifestyles.

Classes continue in March with Chef Rausch’s “Quick and Easy Simple Desserts” on Monday, March 2, 6 to 9 p.m. Learn how to make desserts using ingredients you have on hand in your pantry and refrigerator.

Answer your questions about meat selections and preparation with “Butchering and Meat Cutting” with Chef Rausch on Tuesday, March 3, 6 to 9 p.m. In this class, you will learn about proper butchering, deboning and meat preparation.

On Saturday, March 7, 9 a.m. to 1 p.m., Chef Kieffer will teach “Baking Basics: Breads and Rolls.” Learn how to homemade bread from scratch, such as French baguettes, Challah, Parker House rolls, popovers and more.

Then, on Tuesday March 10, 6 to 9 p.m., Chef Kieffer will teach “Filled Pasta and Unique Pasta Dishes.” Learn how to make filled pasta dishes that will impress your family and friends.

Enhance and expand your recipe files with the unique flavors of Asian dishes by taking Chef Binkley’s “Simple Asian Meals” on Wednesday, March 25, 6 to 9 p.m. Chef Binkley will guide you through the foundations of classic dishes from China, Thailand, Vietnam, Korea and Japan.

In April, Chef Kieffer will help students discover the world of cheese with “Fresh Cheese Making” on Saturday, April 18, 9 a.m. to noon. No special equipment is needed for mastering the technique of making fresh cheese.

On Tuesday, April 21, Chef Rausch will teach the classic cooking techniques of “Grilling, Broiling and Sautéing.” Learn how to perfect your dishes by using marinades and rubs, proper heat control and cooking to the desired doneness.

The perfect dinner party starts with a carefully made plan—learn how to take the stress out of entertaining with Chef Kieffer’s “How to Plan a Dinner Party” on Wednesday, April 29, 6 to 8:30 p.m. Learn about selecting a theme, developing a menu, preparing ahead and enjoying your event while orchestrating the presentation of your courses.

In addition to adult classes, CAI also offers a new Junior Chef Series, starting Feb. 4. Classes include cooking, cake decorating, candy making and more for children and youth, ages 6 through 14 years, depending upon the class. For a complete list of Junior Chef classes, visit mc3.edu/culinary.

~ by Diane VanDyke

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