Fulton-Montgomery Community College’s Office of Continuing Education announces its Fall semester schedule of “Cooking School” courses.
This non-credit program features 7 short, “hands-on” cooking courses. Courses are taught in the FMCC kitchen and are designed for those who want to learn the secrets and techniques of fabulous, culinary arts. These one-session courses are offered Monday evenings and Saturday mornings.
Instructors will be the Union Hall Restaurant’s CIA-trained chefs, Megan Henck and Lauren Saltsman. An additional supply fee is due at the start of each course. Participants provide their own aprons and notebooks/pens. Recipes will be provided at each course.
In “Healthy Cooking, Part 1”, Chef Lauren Saltsman will teach how to improve nutrition, enhance flavor and taste, and make food “better” by replacing unhealthy ingredients with ones that are much better for you. Participants will discover new ways to cook healthier using the Seven Guidelines of Healthy Cooking. This course is offered from 6:30 p.m. to 9:30 p.m. on Monday, Oct. 6. Course cost is $44 with an additional supply fee of $20.
Head south of the border again in “Mucho Mexican 2” and learn how to put authentic Mexican dishes on the table. Learn to make enchiladas, chimichangas, tortilla soup, and more salsas & toppings. This course is offered from 9:30 a.m. to 1:30 p.m. Saturday, Oct. 18. Course cost is $54 with an additional supply fee of $20. Chef Lauren Saltsman will be the instructor.
Tantalize your taste buds in the “Flavors of Southern Italy.” Learn the art of fresh pasta making, including ravioli and tortellini, and how to make a fine sauce — the classic staple to any hand-made pasta. This course is offered from 9:30 a.m. to 1:30 p.m. Saturday, Oct. 25. Course cost is $54 with an additional supply fee of $20. Chef Lauren Saltsman will be the instructor.
In “For the Love of Chocolate”, Chef Megan Henck will show how the professionals make beautiful chocolates and how to do it at home. Learn the art of tempering and how important it is. The history, processes, and different percentages of cacao will be covered. This course is offered from 6:30 to 9:30 p.m. Monday, Oct. 27 Course cost is $44 with an additional supply fee of $20. Chef Megan Henck will be the instructor.
Discover how to cook great seafood in the “Art of Seafood Cookery.” Learn to properly select and buy fresh fish. Learn to skin and pan-sear fresh salmon along with preparing a Fruits De Mar Risotto and poach fresh prawns for a stunning Shrimp Martini. This course is offered from 6:30 to 9:30
p.m. Monday, Nov. 10. Course cost is $44 with an additional supply fee of $20. Chef Lauren Saltsman will be the instructor.
Just in time for your Thanksgiving dinner, “Fabulous Raised Breads” will give you the ideas and recipes to add to your feast. Learn how to make a delicious loaf of crusty bread to go along with the perfect dinner and how easy it can be to do at home without machines. Learn the art of making lean dough for great baguettes, plus how to enrich it to make great breakfast pastries! This course is offered from 9:30 a.m. to 1:30 p.m. Saturday, Nov. 15. Course cost is $54 with an additional supply fee of $15. Chef Megan Henck will be the instructor.
In “Hors d’ Oeuvres Galore”, discover something different to serve at your next party. Learn to make Horseradish Chive Gnocchi, Smoked Duck Spring Rolls, Prosciutto-Wrapped Shrimp Skewers, and Smoked Salmon Roulades. This course is offered from 9:30 a.m. to 1:30 p.m. Saturday, Nov. 22. Course cost is $54 with an additional supply fee of $25. Chef Megan Henck will be the instructor.
Pre-registration and payment is required for each course. Supply fees are paid directly to the instructor at the beginning of the course. Each course has a limited enrollment.
To receive a detailed schedule of classes or to register for courses, please call FMCC’s Office of Continuing Education at 762-4651, ext. 8102. The Fall 2008 non-credit schedule with full details can also be downloaded from www.fmcc.suny.edu.
Click on “Continuing Education and Workforce Training” then “Fall Brochure.”
