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Culinary

culinary

Culinary Class Participants: For hands-on classes, comfortable clothing and closed toe shoes are required, no sandals. Avoid wearing dangling or excessive jewelry, as well as, loose hanging clothing. The culinary team will provide you with an apron to wear during the class.

Chop like a chef!  Basic Knife Skills   Register!

Join us as our expert instructor helps students become confident at the cutting board with the chef’s most important tool. Students will hone basic knife skills and practice the fundamental cuts for vegetables--mince, dice, brunoise, batonnet and julienne--as well as learn some advanced techniques. Students will go home with the knife skills they learn along with a professional Chef's knife provided in the class!

Deadline to register: Tuesday, June 5
Fri, June 8 | 9:00 am - 12:00 pm
Advanced Technology Center, Kitchen Rm 126
CRN: 95243 | Course: XCE 0318 | Fee: $85

introduction to ice sculpting boot camp   Register!

This course caters to the culinary artist within you!  This 3-day course provides a hands-on experience.  Learn about the possibilities of this unique skill set as you navigate the textbook provided, use tools, apply techniques and begin developing skills.  This course's instructor is a certified Ice Carving Educator and Master Ice Carver.

Deadline to register: Monday, June 4

Mon, Tues, Wed, June 11 - 13 | 9:00 am - 1:00 pm
Advanced Technology Center, Kitchen Rm 126
CRN: 95208 | Course: XCE 0297 | Fee: $295

Protein Butchery Class  

Applying proper techniques to your everyday protein fabrication makes a difference! This course will be a hands-on, knife skills session. You will be guided through fabrication of familiar proteins while discussing cooking applications, cost savings benefits, product identification and more while familiarizing yourself with your new knife. The Chef Instructor will be sharing knowledge and maybe a recipe or two! Students will go home with the knife skills they learn along with a professional Chef’s boning knife provided in the class!

Interested in a Protein Butchery class? Contact Lara Herter below

Lara Herter, Program Developer, Community & Education
lherter@gulfcoast.edu
T  850.873.3583
M  850.217.9952

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