Culinary & Spirits
Spring 2014
Excel: Pivot Tables OCCP38601
$49 + $15 Lab
PowerPoint in a Day OCCP02601
$99 + $15 Lab
This seminar focuses on Excel’s pivot tables and macro features and highlights the skills needed to form a good foundation for using these features. General macro skills will be addressed; this course does not include Visual Basic programming. Participants will learn about the tools Excel provides for manipulating data using sorts, filters, outlines, subtotals, pivot tables, and pivot charts. An introduction to macros will be provided. 3 Hours. Fri., 4/11, 1:30-4:30 p.m. ASC (Chippewa), Room 121A.
In this seminar, you will learn how to create a presentation from start to finish. You will learn to add sound/motion and custom design your presentations. 6 Hours. Fri., 4/25, 9:30 a.m.-4:30 p.m. ASC (Chippewa), Room 121A.
CULINARY & SPIRITS Check each class below for different locations. For classes at Central Valley High School, 160 Baker Rd. Ext., Monaca, meet in Home Economics Room - South D201. Turn right at CVHS main entrance and enter the Central Administration doors. D201 is the first room on the left. Use parking lot across from baseball field.
New Baking for Celiacs RECR00501
$20 + $15 Lab
Gluten gives important properties to regular dough, so if you simply eliminate it without compensating for it in some way, you’ll have disappointing results.Your Le Cordon Bleu trained chef will review tips for successful baking with gluten-free flours. To understand how to substitute gluten-free flour for wheat flour, we will explain a bit of basic food chemistry. You’ll also walk away with a tasty gluten-free banana bread that you prepared! 3 Hours. Tues., 3/25, 6-9 p.m. Central Valley High School, Home Ec Room D201.
New Breakfast Pastries
RECR05601
$20 + $15 Lab
While morning may not be your favorite time of day, you can brighten it up with a quick and easy breakfast pastry. Your Le Cordon Bleu trained chef will show you some shortcuts to making things like Pain au Chocolate, turnovers, pull-apart cinnamon bread, and puff pastry techniques. Turn your kitchen into a faux French bakery and be the envy of everyone in the neighborhood! 3 Hours. Tues., 4/8, 6-9 p.m. Central Valley High School, Home Ec Room D201.
Cake Decorating - Basic RECR00401
$45
In this revamped Wilton Method Course, you’ll learn how to bake a great cake, make and color icing, and learn the best way to ice the cake. You’ll learn to create icing drop flowers, rosettes, shells, pompom flowers, leaves, shaggy mums, and the ribbon rose. Required text can be purchased from the instructor for $5 at the first class. 8 Hours-4 Weeks. Mon., 2/10-3/3, 6:30-8:30 p.m. HSC, Room 6114.
Cake Design - Flowers RECR15301
$45
Explore sophisticated ways to bring your cakes and desserts to life! Learn to create breathtaking icing flowers such as pansies, lilies, and the famous Wilton Rose. Discover the secrets of arranging them in a beautifully balanced cake-top bouquet. Your amazing flowers will be framed by an impressive border treatment or basket weave design. Required text can be purchased from the instructor for $5 at the first class. Request supplies list when registering. 8 Hours-4 Weeks. Mon., 3/10-3/31, 6:30-8:30 p.m. HSC, Room 6114.
Cake Design - Gum Paste & Fondant RECR27301
$45
Discover one of the most exciting ways to decorate a cake as you create amazing hand shaped flowers, beautiful borders, and bold accents using these easy-to-shape icings. As you learn each technique - an artful bow, mum, rose, carnation, calla lily, rosebud, daisy, and embellished borders you’ll be closer to your crowning achievement…a final cake that displays your skills. Required text can be purchased from the instructor for $5 at the first class. Request supplies list when registering. 8 Hours-4 Weeks. Mon., 4/14-5/5, 6:30-8:30 p.m. HSC, Room 6114.
New Cinco De Mayo - Easy as Unos-Dos-Tres RECR05901
$20 +$15 Lab
New Deep Dish Pizza RECR11201
$20 + $15 Lab
If you love Mexican food, you’ll love learning some tried and true recipes with that Latino flair. Tacos, homemade salsa, Sante Fe Salad, Terrific Tres Leches Cake, and more will be on the menu just in time for your May parties! 3 Hours. Thurs., 4/24, 6:30-9:30 p.m. Wonderfood Catering, 2697 Brodhead Rd., Aliquippa (next to Subway). Call 724-203-0967 for directions.
As we all know, the key to a fantastic pizza is the dough and sauce. Learn what toppings to include so that your specialty deep dish pizza becomes one of your signature entrees! 3 Hours. Tues., 2/4, 6-9 p.m. Central Valley High School Home Ec Room D201.
New Greek Pastitsio
RECR13201
$20 + $15 Lab
You don’t have to be Greek to cook like one! Let Yolla show you her secrets for this traditional favorite - pastitsio noodles with just the right spices, homemade béchamel sauce, and red sauce to boot. A great diversion from lasagna! 3 Hours., Mon., 5/5, 6-9 p.m. Central Valley High School Home Ec Room D201.
New Let’s
Jam RECR11301
$20 + $15 Lab
Polish Pierogis RECR01501
$20 + $10 Lab
Soon it will be strawberry season, a tasty season indeed! Gather up your strawberries and your jars and let’s make some jam. Your Le Cordon Bleu trained chef will review some general principles on canning, food safety, and temperature control as well the basics on making jam. All materials will be provided and you will be leaving with your own homemade jar of jam. 3 Hours. Tues., 4/15, 6-9 p.m. Central Valley High School, Home Ec Room D201.
Make pierogis from scratch using an old Polish recipe that has been perfected over the years. Please bring a rolling pin and small container to class. 3 Hours. Tues., 3/11, 6-9 p.m. Central Valley High School, Home Ec Room D201.
New Spanakopita with Phyllo RECR32401
$20 + $15 Lab
Phyllo leaves, each carefully buttered, make this spinach, feta, onions and garlic dish a homemade favorite. The store bought version just cannot compete with this. Better make two trays as the final product won’t last long. Freezes well! Bring pastry brush. 3 Hours. Mon., 4/7, 6-9 p.m. Central Valley High School, Home Ec Room D201
To register by phone: 724-480-3575 • ccbc.edu • For course information: 724-480-3452
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