Program Overview

Whether you’re a Chef in the making or a Foodie at heart, our Chef and Foodie Series is a great program to sharpen your skills and raise the bar for your dinner parties. You’ll learn in a state-of-the-art instructing kitchen with hands-on instruction. Our kitchen has been home to several regionally celebrated and world-renowned chefs including, Chef Tiffany Poe, Callie Farish, Cameron Werry, Lindy Lien, Faith Morgan and Josh Weatherly. We also hosted the National Price Tower Wright Chef Artist in Residence competition.

 

Intro to Baking and Pastry:

Students learn fundamentals of bread and pastry making, with the emphasis on American products. Included are: baking ingredient properties, function and use of equipment, understanding bakery procedures, recipe conversion, proper storage and sanitation. Students produce home-style products including pies, cookies, quick breads, yeast-leavened goods, cakes and icings. Cake decorating techniques are introduced; however, the emphasis is on the production of quality hand-crafted products.

Dates Days Time
15 January Monday 5:00pm-9:00pm
22 January Monday 5:00pm-9:00pm
29 January Monday 5:00pm-9:00pm
5 February Monday 5:00pm-9:00pm
12 February Monday 5:00pm-9:00pm
Live Event Valentine Luncheon
14 February Wednesday 10:00am-2:00pm

24 hours total

Click here to purchase Intro to Bakery and Pastry.

 

Intro to Culinary:

This course will introduce students to the ideas and framework of the culinary arts. During this first class, students become familiar with the principles and expectations of the industry while gaining a firm sense of direction for use in future courses. The course is designed to give students a foundation in the areas of professionalism, kitchen ingredients and staples, and product and tool identification. Students will be instructed in safe food handling practices, proper knife techniques, as well as workplace safety. This course will also cover the subjects of sauces and soups, resulting in student execution of the ”Mother Sauces” as well as clear, hearty and cream soups.

Dates Days Time
9 April Monday 5:00pm-9:00pm
16 April Monday 5:00pm-9:00pm
23 April Monday 5:00pm-9:00pm
30 April Monday 5:00pm-9:00pm
7 May Monday 5:00pm-9:00pm
Live Event Osage Room
10 May thursday TBD

24 hours total

Click here to purchase Intro to Culinary.

 

Catering and Buffets:

An introduction to on and off-premise catering. Students learn professional techniques used by caterers to create and market services. They develop menus, practice writing proposals and contracts, plan and execute functions. In the kitchen, students prepare typical catered foods such as fruit and vegetable mirrors, canapés, hors-d’oeuvres, tea sandwiches and buffet sweets. Students gain experience as they work with phyllo dough, puff pastry, eclair paste, pie and tart dough, and savory butters and fillings.

Coming Summer/Fall of 2018

 

Career Opportunities

  • Restaurants
  • Hotels
  • Resorts
  • Catering Business
  • Independent Business
  • Chef: Sous Chef, Executive Chef, Bakery and Pastry Chef, etc.
  • Food Production Manager

Coursework

  • Fundamentals
  • Use of Equipment
  • Bakery Procedures
  • Principles of the Industry
  • Professionalism
  • Product and Tool Identification
  • Safe Food Handling
  • Proper Knife Techniques
  • Workplace Safety
  • Develop Menus
  • Food Preparation

Program Dates & Cost

Intro to Baking and Pastry:

Dates Days Time Cost
January 15 – February 12 Monday 5:00pm-9:00pm $249
February 14 Wednesday 10:00am-2:00pm

Intro to Culinary:

Dates Days Time Cost
TBA Monday 5:00pm-9:00pm $249
Live Event TBA 6:00pm-9:00pm

Catering and Buffets:

Dates Days Time Cost
TBA Monday 5:00pm-9:00pm $249
Live Event TBA 6:00pm-9:00pm

How To Purchase

  • Click here to purchase Intro to Bakery and Pastry starting in January!
  • Click here to purchase Intro to Culinary starting in April!
  • Catering and Buffets coming Summer/Fall 2018!

Chef and Foodie Series Bundle: This bundle includes all three Chef and Foodie Series classes. Purchase the bundle and get $50 off your third class! 

Contact Lauren Walls, Enrollment Specialist, at 918.331.3291 or lauren.walls@tricountytech.edu.

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