dish NEW CLASS the Continuing Education Professional Development SPRING/SUMMER Schoolcraft College AND

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1 dish the Schoolcraft College Continuing Education Professional Development AND SPRING/SUMMER 2019 NEW Festival Tacos CLASS Instructor Ana Perez hails from Mexico and is passionate about bringing the culinary culture of her home country to her students at Schoolcraft College. Ana earned a Food Science and Technology Bachelor s Degree from the Metropolitan University in Mexico City, where she later became a Professor in Meat Technology. She conducted research at the Agriculture Research Center in Bristol, England, and has been a dietary technician for the University of Michigan Health System in Ann Arbor. In addition to her degree from Metropolitan University, Ana also has an Associate Degree in Culinary Arts from our own esteemed culinary program here at Schoolcraft College. In her spare time she enjoys traveling and trying new foods. She keeps up with current nutritional research and shares information on healthier ways of eating. Chef Perez feels that, culinary arts and cooking is an avenue to expressing yourself. Join Chef Ana Perez this spring in her new class, Festival Tacos. See Chef Perez s recipe for Mango Pico de Gallo on page 3.

2 Culinary Arts Whether you re a beginner or an experienced cook or baker, we have a class for you! New recipes and classes every semester Demonstration classes are perfect for those who want to sit back, learn from the masters, and taste the results. Want to cook alongside our chefs? Take a hands-on class! Prepare delicious food and receive constructive feedback from experienced chefs. Leave all classes with recipes and tips you can use in your kitchen at home. Don t miss our wine, craft beer, and coffee classes, a great pairing to the culinary experience here at Schoolcraft College. Demo & Tasting Eastern Market Walking Tour Experience Detroit s Historic Eastern Market on a walking tour with Master Chef Jeff Gabriel as your tour guide. Chef Jeff will introduce and explain both local and exotic food products including flowers and wine highlighting all the market has to offer through the eyes of a culinary connoisseur. Learn how to identify and select the best and freshest items. Meet outside of Devries Cheese at 9 am. Close parking is limited. Come early for the best parking opportunities. Bring a shopping bag if you plan to purchase items. CES 2427 (.3 CEU) $45/Senior Cost $36 1 day Sat May 11 9 am-12 pm Sec Off Campus J. Gabriel, CMC 1 day Sat June 8 9 am-12 pm Sec Off Campus J. Gabriel, CMC 1 day Sat July 13 9 am-12 pm Sec Off Campus J. Gabriel, CMC 1 day Sat Aug 3 9 am-12 pm Sec Off Campus J. Gabriel, CMC Cooking Light Are you struggling with those extra pounds? Losing weight can be easier if you prepare foods in a healthy way. Learn to prepare quick healthy meals while discovering that you don t have to give up taste, or the things you enjoy. By taking the time to learn some low-fat cooking techniques, you ll discover you can have it all...well almost! CES 2162 (.3 CEU) $99/Senior Cost $ day Tues June pm Sec VT645 G. Rapitis Authentic Mexican Cuisine - The Ultimate Experience New Recipes! Learn all that Mexican fare has to offer from Chef Ana Perez, a native of Mexico. Through Ana s expertise see how to make and embrace authentic Mexican cuisine. Discover the history, culture, celebrations and distinctive spices that influence Mexican cuisine. From entrees like enchiladas to seafood to chicken to side dishes and desserts, each class will offer new and exciting food choices. CES 2488 (.3 CEU) $99/Senior Cost $ day Wed May pm Sec VT645 A. Perez Hands-on Prerequisites Cooking 101: Skill Development In this relaxed and comfortable environment you will learn basic cooking terminology and techniques. Learn how to properly use basic knives and hand tools and discover safe and sanitary methods for food preparation. This class or instructor s approval is a prerequisite for most Schoolcraft College s CEPD hands-on Culinary Arts classes, unless otherwise noted. A toolkit is not required for this class. CES 2187 (.6 CEU) $109/Senior Cost $ days Thurs May pm & Fri May pm Sec VT645 J. Gabriel, CMC Pastry 101: Skill Development Learn basic baking terminology and techniques in a comfortable setting. You ll gain information on proper pastry tool skills and safe and sanitary methods for food/baking preparation. Set a solid base for your baking future. This class or instructor s approval is a prerequisite for most Schoolcraft College s CEPD Pastry and Baking hands-on Culinary Arts classes, unless otherwise noted. A toolkit is not required for this class. CES 2380 (.6 CEU) $109/Senior Cost $ day Sat July 13 9 am-3 pm Sec VT645 M. Haight, CEC, CEPC Cooking Hands-on Prerequisite for all cooking hands-on classes: CES 2187 Cooking 101: Skill Development or instructor s approval Bring a toolkit with the following: a paring and chef s knife; peeler; and measuring spoons. Wear a white chef jacket, dark pants and comfortable, closed-toe shoes in all cooking hands-on classes. A Complete Steak Meal: Hands-on Nothing can top the taste and aroma of a juicy steak. Learn how to make a complete steak dinner in the comfort of your own home worthy of any steakhouse. Using a range of meat cuts, preparation and cooking methods and seasonings, experience the epitome of steak. Add a fresh salad, succulent side dishes and a killer dessert and you have a feast of epic proportion. Requirement: in addition to the standard toolkit bring a heavy whisk, serrated bread knife, dry measuring cups, liquid measuring cup, and a high heat rubber spatula. CES 2596 (.4 CEU) $109/Senior Cost $ day Fri July pm Sec VT620 M. Bommarito NEW Festival Tacos: Hands-on There are several types of authentic tacos found in Mexico City s restaurants and small street vendors. Join Chef and Mexican native, Ana Perez, as you prepare and sample Mexico City style tacos filled with carne asada, al pastor, chicken, and vegetarian ingredients. Create complimentary salsas. Finish with a sweet dessert. CES 2624 (.3 CEU) $109/Senior Cost $ day Fri June pm Sec VT620 A. Perez 2

3 Outdoor Grilling: Hands-on Transform your backyard into a successful outdoor party regardless of the weather. Learn to infuse your own oils and vinegars to prepare unique and flavorful marinades and salad dressings. The secrets of successful grilling of poultry, seafood and vegetables will be demonstrated. A variety of salad dishes will be demonstrated using mixed greens, fruits and pasta. CES 2241 (.8 CEU) $149/Senior Cost $ days Wed & Thur May pm Sec VT620 J. Gabriel, CMC Prepare Fish Like A Pro: Hands-on When you are first learning how to cook fish, it can be daunting. Alleviate that feeling by getting the knowledge and experience to prepare one of nature s super-foods. Learn how to bake, sauté and roast a variety of fish including salmon, perch and halibut, to name a few. Discover how to make each recipe a standout with a variety of glazes, sauces, breading and spice rubs. Requirement: in addition to the standard toolkit bring a heavy whisk, serrated knife, dry measuring cups, liquid measuring cup and a high heat rubber spatula. CES 2605 (.3 CEU) $109/Senior Cost $ day Fri Aug pm Sec VT620 M. Bommarito International Street Food: Hands-on Take a gourmet trip around the world with tasty, authentic and culturally enriching street foods. These epicurean gems are as wellknown and unique to a country, city or region as its people. Learn to make a variety of street foods; learn about the diverse cultures that cook them; and entice your palate with these signature portable dishes. Requirement: in addition to the standard toolkit bring a heavy whisk, serrated bread knife, dry measuring cups, liquid measuring cup, and a high heat rubber spatula. CES 2597 (.3 CEU) $109/Senior Cost $ day Sun Aug 4 10 am-1 pm Sec VT620 M. Bommarito Mango Pico de Gallo (salsa) by Chef Ana Perez Tuscan Sun-Kissed Breakfast: Hands-on What do you get when an extroverted Italian- American Chef spends 6 weeks in Firenze, Italia, and shares her culinary ideas with a local Italian restaurant? Answer delicious authentic brunch ideas that have been kissed by the Tuscan sun! Join Michele Bommarito and make ricotta pancakes served with fruit coulis, French toast with sugar-kissed mascarpone cheese and fresh fruit compote, and openface eggs benedict ciabatta with parmeggiano reggianno drizzle and marmallata peppercini. Delizioso! Requirement: in addition to the standard toolkit bring a heavy whisk, serrated bread knife, dry measuring cups, liquid measuring cup, and a high heat rubber spatula. CES 2539 (.3 CEU) $109/Senior Cost $ day Sun June 2 10 am-1 pm Sec VT620 M. Bommarito 1 red tomato, chopped (medium dice) 1/2 white onion, chopped (medium dice) 1 or 2 serrano peppers seeded and chopped 1/3 cup chopped fresh cilantro 2 mangos, peeled and chopped 1 lime, juiced Sea salt Directions: In a bowl combine all the chopped ingredients. Add lime juice and stir very well. Season with sea salt and keep refrigerated until ready to use. Serve Pico de Gallo as a garnish for fish tacos, Tacos al Pastor, or as an appetizer with tortilla chips. 3

4 Baking/Pastry Hands-on Prerequisite for all hands-on baking classes: CES 2380 Pastry 101: Skill Development or instructor s approval. Bring a toolkit with the following: a paring and chef s knife; peeler; measuring spoons; dough cutter and thermometer. Wear a white chef s jacket, dark pants and comfortable, closed-toe shoes in all baking/pastry hands-on classes. Pastry Boot Camp: Hands-on Get ready to dig in the trenches, get dirty and be part of this four-evening basic-training pastry course. Fall in and learn the fundamentals and techniques used in preparing pastry creams and custards, pies and tarts, French pastries and tortes, and cheesecakes. Each night will be filled with new and exciting information, practical hands-on experience and opportunities to taste the results. Enlist now! CES 2381 (1.6 CEU) $399/Senior Cost $ week MTWR June 3 5:30-9:30 pm Sec VT645 J. Decker, CMPC Essentials of Cake Baking 101: Hands-on Learn the art of cake baking from an expert with over 20 years of experience as a chef and cake designer. Perfect baking techniques needed to achieve a rich, vanilla cake, which comes out looking and tasting delicious. Learn to enrobe and decorate using a sweet vanilla Swiss meringue buttercream. Leave with a beautifully baked, assembled, and decorated cake. Requirements: In addition to the standard tool kit, bring a piping bag with a star tip; 6 cardboard rounds; 6 x3 high cake pan; off set icing spatula; heavy whisk; serrated bread knife; dry measuring cups; liquid measuring cup; and a high heat rubber spatula. CES 2614 (.4 CEU) $109/Senior Cost $ day Wed June pm Sec VT645 M. Bommarito Fondant 101: Hands-on Embellish your cake with a design that wows! Chef Bommarito will share her expertise, having worked with fondant for over 20 years. Using Styrofoam forms, learn to apply rolled fondant seamlessly, giving your cake a porcelain-like finish. Create swagged drapery and learn coloring techniques to enhance fondant detail. Work will be embellished with an intricate beaded border using royal icing. Requirement: wear a white chef s jacket, dark pants and comfortable, closed-toe shoes. Bring an 8 inch piping bag with a coupler, a #4 tip, and a rolling pin. Prerequisite: CES 2380 Pastry 101: Skill Development or CES 2614 Essentials of Cake Baking 101 or instructor s approval. CES 2626 (.4 CEU) $129/Senior Cost $ day Wed July pm Sec VT645 M. Bommarito Coffee Coffee 101: Beans, Brews & Baristas Coffee is a pretty complicated drink. However, knowing the important basics will lead you to a better cup o joe. Through tasting and discussion, learn about the numerous factors that influence the flavor of a brew. Discover how to brew better at home with strategies for every budget. Gain an understanding of important terminology so you can walk into any coffee shop and order confidently. Become coffee savvy! CES 2580 (.3 CEU) $59/Senior Cost $ day Sat June 15 9 am-12 pm Sec VT645 T. Pillarz Exploring the Sensory Side of Coffee See me. Feel me. Touch me. Hear me. Taste me. Delve into coffee with all five senses and take your coffee pleasure to entirely new places. In an informal setting, participate in tastings and a cupping exercise. Do an aroma challenge and a spice identification. Discuss how the sounds and touches of coffee enhance your coffee experience. Learn to translate coffee sensory concepts to multiple foods and beverages. Become a coffee rock star! CES 2593 (.3 CEU) $59/Senior Cost $ day Sat July 20 9 am-12 pm Sec VT645 T. Pillarz 4

5 Wine Wine 101 Wine needn t be expensive or intimidating-a desire to learn and a little basic knowledge are all you need to enjoy the fruit of the vine. Gain an understanding of wine terminology, wine styles and characteristics, the elements of wine tasting, and how to read a wine label. Discover how to buy, serve and preserve wine. Raise your glass to becoming a true wine aficionado. CES 2542 (.4 CEU) $69/Senior Cost $ weeks Mon May pm Sec W210B L. Connery White Wines: Sauvignon Blanc & Pinot Grigio Pinot Grigio and Sauvignon Blanc are two of the most popular white wines in the world. Each one represents a very different style and taste of dry white wine. Both pair well with light dishes and have similar citrus notes yet their flavors, body and aromas are quite different. Learn about and enjoy comparing and contrasting these two delicious white wines. CES 2588 (.4 CEU) $69/Senior Cost $ weeks Mon July pm Sec W210B L. Connery Beer Craft Beer 101 Michigan s Best With Michigan being the state with the fifth most number of breweries, microbreweries and brewpubs in the nation, it s time to explore Michigan Craft Beer. Learn more about beer-making and Michigan beer in particular. Join Annette May, Schoolcraft s Brewing and Distillation Technology Degree instructor and Advanced Cicerone, on a sensory learning experience where you will taste raw ingredients and learn how to correlate them to beer flavors. Sample-taste and evaluate 11 popular Michigan Craft beers on your learning journey. CES 2572 (.5 CEU) $69/Senior Cost $ weeks Thurs June 13 6:30-9 pm Sec W210B A. May Craft Beer 201: Beer Styles Pump up your craft beer repertoire to the next level! Through tastings, evaluations and group discussion learn about 50 different beer styles. Come to know a Kolsch from a Pils, a Porter from a Stout, a Dubbel from a Tripel and more. Enhance your sensory evaluation skills using Beer Judge Certification styles, and explore industry certifications. Prerequisite: Craft Beer 101: Michigan s Best or prior knowledge of craft beer. You must be at least 21 years old to attend. CES 2608 (.7 CEU) $85/Senior Cost $68 2 weeks Thurs July :30 pm Sec W210A A. May Check us out Online Certification ServSafe Textbook included. Designed for employees, owners and managers of food service establishments, this course will prepare you for final examinations administered by the Educational Foundation of the National Restaurant Association. Upon successful completion of the program and exam (taken in class), the certified individual will be qualified to train personnel in sanitation techniques, communicate with representatives of the health departments having jurisdiction, recognize sanitation deficiencies and initiate improvements. A half-hour lunch is not included in CEU total. CES 2087 (1.8 CEU) $225/Senior Cost $180 2 days Thur & Fri July 11, 12 8am-5:30pm Sec JC 212 L. Sebold Registration Open Now through August Register Online Monday Saturday.. 2am 11pm Sunday... 2am 9pm Online registration continues until the day before the first class meets. Online registration is strongly recommended you will be enrolled immediately depending on class availability. If you prefer to pay with cash or check you may use the walk- or mail-in registration process. We are not able to take registration or payment information over the phone. Register as soon as possible to ensure your place in class! Class sizes are limited to ensure the highest quality instruction. Our classes are designed for the adult learner. Unless otherwise noted, all classes are intended for students aged 18 and older. For more information, please refer to our website at For mail-in and walk-in registration information, visit 5