For bartenders, bar operators, or others intending to enter those jobs, this course presents the basic procedures for implementing and maintaining a bar operation. Learn the various forms of alcoholic beverages including wine, beer, and spirits; how to stock a bar; bar layout; and other duties and functions of the bartender. In Maryland, alcohol servers must be at least 18 years old. Senior adult and disabled retiree tuition waivers apply. Transcript available.
Chez Tomas cookies are small and dainty, usually the size of a quarter, so that you can sample several without overindulging. We will make eight cookie recipes in this class, each a different type of cookie and all very popular. Learn the secrets of rolled sugar cookies, make a beautiful chocolate vanilla swirl cookie, the technique for which will be helpful for other recipes; and you'll be surprised at how easy and quick anise biscotti are to make. Enjoy Paris wafers that will melt in your mouth and others in this fun class where you will gain confidence making the perfect, dainty cookie.
Are you looking for some new pre-dinner cocktail fare or foods for a holiday cocktail party? This class will address both kinds of events. More importantly, one session will be devoted to working with foods for the freezer that can give social security to your next party. Recipes include a top-notch crab dip, an antipasto platter, a fun fondue with lots of dippers, and chopped salmon with easy homemade crackers for a cocktail party. Other recipes include smoked salmon canapes, shrimp with avocado salsa in an interesting presentation, bleu cheese and bacon puffs, and soup shooters for pre-dinner nibbles and more. You will also create an edible centerpiece that doesn't break the bank, perfect for either type of entertainment.
Cupcakes are such a fun treat to liven up a party, dinner at home, or any occasion! They are also much easier than making a whole cake. Explore the many different flavors in this 2 session course where you will make white chocolate cupcakes with truffle filling, pancake cupcakes with maple syrup, butter cream garnished with bacon, champagne cupcakes with strawberry filling and white chocolate frosting, devil's food cupcakes with peanut butter filling, plus a couple more!
Come enjoy the luxury of these popular shellfish with some new ideas for
using them. We'll have fun making lobster sausage, work with filo to make
crab strudel, and wrap shrimp with chicken breasts and bacon for a fun and
delicious entree. We'll also do a cream of crab soup and a shrimp salad
with pears and more. There will be lots of good eating in this class so
sign up early.
Ever wonder what cuts of meat to use for a certain recipe? This class will show you. Learn to clean a whole beef tenderloin and a whole pork tenderloin and how to use every part of the loins, even the chain meat. You will prepare filet mignon with crabmeat in lemon butter white wine sauce, terriyaki glazed pork chops with caramelized onions, prime rib with au jus cooked just the right way, corn bread stuffed turkey breast, and several chicken dishes. Using a meat thermometer and the proper cooking techniques will make your meat dish so tender it will melt in your mouth! As an added benefit, learn what knife you need to make all this happen and exactly how to use it.
Is your chicken boring? Kind of dry? Not exciting? If so, join us in cooking some unique flavorful chicken dishes that include momoya chicken; chicken with prosciutto, mozzarella, and sauteed spinach; chicken stuffed with sundried tomatoes, feta cheese, and spinach; and many more. Plastic containers required.
Want to learn some new pie recipes for the holidays this year? You will make every part of the pie from scratch and will go home to your kitchen, knowing how to make easy, homemade pie crust with your eyes closed! Here are the pies you will learn: double stuffed strawberry pie, coconut cream pie, chocolate peanut butter pie, cranberry caramel cheesecake pie, apple crumb pie with lattice top, and chocolate caramel pecan pie. Each pie will look like it came from a bakery!!! Please bring plastic containers to take home lots of pie!
This recertification program fulfills the 3 year state requirement and covers federal food code updates. It meets all mandated state requirements and is accepted throughout the rest of the state as meeting or exceeding the qualifications for recertification. Senior adult and disabled retiree tuition waivers apply. Transcript available.
Course Fee: $83
6:30 PM - 9:45 PM
Edgewood Hall, Rm. 215
6:30 PM - 9:45 PM
Joppa Hall, Rm. 011
This is a hybrid course; the first and last class are oncampus; all others are online.
In this class, make foods that, you guessed it, are stuffed! Use vegetables, potatoes, and meats to stuff a variety of foods. Recipes include: stuffed flank steak with spinach and mushrooms, pork chops stuffed with homemade caramelized onion cornbread, manicotti stuffed with ricotta cheese and spinach, filet mignon stuffed with lobster, stuffed mushrooms, eggplant rollatini, stuffed baked potatoes with gorgonzola cheese and bacon, and a stuffed apple turnover with mascarpone cheese. Bring containers for leftovers.
Soups can be a simple meal or the first course for an elegant dinner party. In this class we will make and sample soups from each category. Recipes include a rainbow soup and a shrimp bisque for a dinner party, as well as smoked chicken chowder and a mushroom panada for soup suppers, plus basics like chicken noodle and French onion soup.
Everyone knows Italians love to eat and Chef Pipitt is one of them. Learn her favorite family recipes that she has been making since she was a little girl. Recipes include chicken marsala, sausage with peppers and onions, chicken parmesan, bruchetta, asparagus pomodoro, and Italian wedding soup.