Stafford Technical Center

Cooking and Food Preparation

COOK-08  CHEF NICK’S MIXED BAG
Starts:  2/27 thru 5/7/12
Monday 6 – 9 p.m.
10 weeks
$220 + $50 Lab Fee
Minimum Enrollment:  6
Having trouble deciding?  Here is the solution!  With “Chef Nick’s Mixed Bag” you get all the benefits of “Soup Making”, Bread Making”, Italian Cooking” and “Fun with Appetizers and Hors d’oeuvres” all in one.  With this class you will spend 2-3 nights concentrating on each area gaining knowledge of all basics.  Including but not limited to Cream soups, Hearty Chowders, Elegant French Baguettes, Braided Challah Loaves, Pasta Fagioli, Manest, Gennettes, Tiramisu, Spanakopita, Bruschetta, Olive Tapenade, and Mini Eclairs!!  Come and explore Chef Nick’s classes!

NOTE:  Lab Fee is to be made payable to the instructor on the first night of class.

COOK – 15  PREPARE AND PRESERVE LOCAL, WHOLE FOODS
Starts:  2/28 thru 4/3/12
Tuesday 6 – 9 p.m.
6 weeks
$189 + $50 Lab Fee
Minimum Enrollment:  5
This course offers hands-on experience with a variety of traditional food preparation techniques.  Participants will prepare and taste many recipes including:  vinegar-free pickles, corn tortillas and tamales, whole grain and sprouted grain crackers, basic dairy processing, wholesome sweets, salsa and fruit preserves, and baking with gluten-free grains.  Discussion topics will cover the nutritional benefits of these foods, socio-economic results of eating local foods, and learning the skills to efficiently incorporate traditional cooking methods into a modern lifestyle.

NOTE:  Lab Fee is to be made payable to the instructor on the first night of class.

COOK-06  INDIAN COOKING
Starts:  2/29 thru 4/25/12
Wednesday 5:30-8:30 p.m.
8 weeks
$205 and a $60 Lab fee
Minimum Enrollment:  7   Maximum Enrollment:  10
Food is an inherent part of culture and India does have a lot to contribute in this avenue. Our heritage is the rich culture and habits we have received through the years from our predecessors. Our foods are natural and nourishing while being delicious and rich in spices.   The essence of India is epitomized in her legendary cuisine, which offers an amazing diversity of dishes for every meal and/or occasions. We present to you exotic Indian dishes from scrumptious appetizers to main course dishes. Our menu includes a variety of Indian vegetarian dishes with all kinds of texture and flavor.   “The proof of the pudding is in the eating “– need we say more.  NOTE:  The lab fee must be paid to the instructor on the first night of class.

EDUC – 25  SERVSAFE MANAGERS CERTIFICATION EXAMINATION
Starts:  2/27 thru 3/19/12
Mon. 6 – 9 p.m.
4 weeks
$259
(Cost of tuition includes the book with answer sheet for examination booklet.)
PARTICIPANTS MUST READ BOOK PRIOR TO CLASS
REGISTRATION DEADLINE FOR THIS CLASS IS:  FEBRUARY 08, 2012
Minimum Enrollment:  6 Maximum Enrollment:  20
ServSafe certification sanctioned through National Restaurant Association is industry‘s leading food safety training and protection program providing latest information with current tools for use every day.  Successful ServSafe certification candidates will demonstrate their knowledge and skills in trade areas employers’ value as they continue exhibiting commitment to professional growth.  Ideal course for all individual professionals, chefs, proprietors, managers, caterers, seasonal vendors and entry level personnel pursuing a lucrative career in the food industry.

Candidates earn certification by passing a multiple 90 question exam at 75% or greater.

Certificate is valid for five years and issued by NRAEF within sixteen days of examination.