Food and Cooking
CAKE DECORATING (LFS 0026): Create beautiful cakes for all occasions. Try your hand at creating fancy cake borders, flowers to adorn your cake, sugar molding and much more. Work with both buttercream and royal icings plus chocolate paste and rum sugar using the tools of the trade. Also offered for credit FSM173-C01.
CATERING SOCIAL AND CORPORATE EVENTS (LFS 0099): You will learn the principles of off and on premise catering. Using College resources you’ll produce foods and manage rooms to model catering activities. The class will culminate with an on-premise catered event produced by students. Also offered for credit FSM299-065.
GARDE MANGER (LFS 0029): Provides students with skills and knowledge in the preparation of cold hors d’oeuvres, sandwiches, salads, garnishes, pates, terrines, mousses, vegetable carving, chaud froid sauce, tallow and ice carving. Should have experience in food preparation. Combined Lecture/Lab. Also offered for credit FSM163-C65.
BACKYARD COOKING (LFS 0505): Dust off the grill and dig out the fire pit! Get ready to impress your friends and neighbors this barbeque season by testing out some new recipes and cooking skills. Participants will learn the ins and outs of cooking over an open fire using a cast iron Dutch oven while preparing a light meal and dessert. While the food simmers on the coals, put together a collection of fun and tasty recipes, and take the opportunity to chat with other backyard chefs.
COOKING 101 (LFS 0096): Do you feel that you cannot even boil water without help, let alone make a complete
dinner? If yes, sign up for this course. Gain knowledge of cooking basics from our
expert Susan Suerth, a former restaurant owner who currently owns a local catering
business and is a food service director. Discover common techniques, learn to use
pans, bakeware and utensils, understand how to measure accurately, read a recipe,
cook with herbs and spices, and more. You will apply what you have learned by making
a simple and delicious main course each night. Come hungry, as you will eat the meal
you make in class and take leftovers home.
COOKING 102 (LFS 0377): After Cooking 101, persist in learning and practicing various techniques under the expert guidance of Sue Suerth, former restaurant owner and now owner of a local catering business and food service director. Each week you will gain additional culinary confidence as you create main courses in several different ways: steamed, baked, boiled and microwaved. Continue to arrive hungry, as you will again eat what you make and take leftovers hom
HOME CANNING AND FOOD PRESERVATION (LFS 0006): This class is filled with everything you need to know to start canning and preserving food at home! Explore the historic importance of food preservation and the recommended safety measures to make quality, shelf-stable foods that will last all year. Participants will see the start-to-finish process of home water bath canning and will make a sampling of seasonal salsas, pickles, and jams to take home and enjoy.
SOUTHERN HEMISPHERE COOKING (LFS 0600): Take a culinary tour of the Southern Hemisphere with Chef Susan Taves. Starting with South America, then moving to the South Pacific, Indonesia, Australia and Africa, you will prepare regional dishes and explore the similarities and subtle differences of each region. Discover how many of the African staples found their way into the South American diets, fusing new world ingredients to form a new cuisine. This is a hands-on class and you will have a chance to taste all of the recipes. Also offered as credit FSM216-C01.
Please note, not all courses are offered every semester.