Culinary | Horticulture
A class series for the everyday home cook
looking for the
next level of extraordinary.
The faculty of the Institute for the Culinary Arts at MCC, as well as other industry professionals, offer classes in basic culinary skills, advanced culinary techniques and culinary specialties. These classes are designed for non-professionals but teach the same time-tested techniques that professionals learn, using both hands-on and demonstration techniques.
Foundation courses teach different culinary skills every quarter and enable you to learn new techniques in each class. Healthy foundation courses teach culinary techniques and how to use fresh ingredients to build a foundation for healthy cooking. Specialty courses teach a specialty to people that understand basic cookery and want to learn something new. Whether it be international, American regional or seasonal, understanding ingredients and techniques unique to the lesson, you will be able to create new and delicious menus at home.
All courses are held at the Fort Omaha Campus, Institute for the Culinary Arts, Building 22, Room 210 from 6–9 p.m. on Wednesday evenings. Cost: $50 The classes are limited to 16 students.
COOK-100N-70 (synonym 212524)
If you want to be a home chef, you need to start at the beginning. Knife skills are the fundamental building blocks of the culinary arts. Use the products you cut to make hearty stews and pot pies.
The Basics of Soup Making
COOK-103N-70 (synonym 212525)
Great soups start with a great stock. Soups may serve as a single course meal, or they may be its centerpiece rounded out with good bread. Learn to maximize flavor while creating a delicious soup. This class is an introduction to both broth and puréed soups.
COOK-128N-70 (synonym 212510)
Cooking with grains used to be very common; bring back the methods used to prepare high-protein, nutrient-rich, powerhouse grains. This class could change the way you think about healthy cooking and eating.
Skinny Plate Secrets
COOK-149N-70 (synonym 212631)
Get cooking tips from a registered dietitian to make fresh, light recipes that make you feel good. Lighten up your favorite comfort foods with new approaches to cooking and ingredients. Take home recipes and tips to cook impressive, fresh foods and slim down your cooking style.
Chocolate and Truffles
COOK-115N-70 (synonym 212509)
Unravel the mysteries of chocolate, from the magic of tempering to the creation of luscious filled truffles.
Cuisines – American Regional – New England
COOK-148N-70 (synonym 212630)
Cooking live lobster: This class explores some of the many culinary possibilities that are available using this prestigious New England crustacean, including grilled lobster tails with an herb butter sauce, lobster newburgh and chilled lobster salad.
Cuisines – Spanish Tapas
COOK-130N-70 (synonym 212523)
Small in size; huge in flavor. Established in Spain, tapas have become the new trend in the U.S. Once you learn the methods and possible ingredients, you will find that the list of ingredients can be endless.
COOK-150N-70 (synonym 212633)
Learn to bake tender and delicious red velvet and lemoncakes without wheat flour.
Guest chef series
Guest Chef: Cedric Fichepain
COOK-151N-70 (synonym 212726)
Chef Cedric Fichepain shares his secrets and techniques in the demonstration and preparation of a French classic "comfort food" menu, which will include French onion soup, coq au vin and chocolate mousse. Participate in the production of the meal and savor the fruits of your labor. Chef Cedric lived and studied in France and Italy before coming to Omaha. He is the owner and executive chef of Le Voltaire Restaurant, which features French classic cuisine, an extensive French wine list and a romantic south of France atmosphere.
Spanish for the Culinarian – Front of House
CHEF-107N-70 (synonym 212629)
Do you wish you could say useful Spanish phrases to communicate with your Hispanic employees? Break down cultural and communication barriers. Learn phrases to chat with the bussers and cleaning crew and discuss managing employees. These proven culinary phrases and activities are great tools for today's busy culinary professionals. Order the book "Culinary Spanish Chatbook" online and bring it to class.
Spanish for the Culinarian – Back of House
CHEF-108N-70 (synonym 212632)
Do you wish you could say useful Spanish phrases to communicate with your Hispanic employees? Break down cultural and communication barriers. Learn phrases to chat with the line cooks, prep area and dishwashers. These proven culinary phrases and activities are great tools for today's busy culinary professionals. Order the book "Culinary Spanish Chatbook" online and bring it to class.
A class series for the everyday gardener
looking for the next level of extraordinary.
The Horticulture department offers classes in basic skills, advanced techniques and specialty topics in horticulture. The classes are designed for non-professionals but teach the same time-tested techniques that professionals learn, using both hands-on and demonstration methods.
All courses are held at the Fort Omaha Campus, Building 29 from 9 a.m.–noon on Saturday mornings. Cost: $50
Aquaponics: Fish, Vegetables and You
GROW-002N-01 (synonym 212679)
Combining the best advantages of aquaculture and hydroponics, aquaponics utilizes the nutrient-rich water produced from raising fish to grow thriving plants. Learn how to raise fish vegetables, greens and herbs at home that can be served for fantastic meals. Understand aquaponics concepts and guidelines through demonstration of a working system. Plans and sources of materials necessary to build an aquaponics system are provided. The instructor is Michael Kaminski.
Keeping It Green
GROW-010N-01 (synonym 212611)
Not everybody is born with a green thumb; some need to be cultivated. Plants are amazing and are everywhere. They grow in the cracks of sidewalks. They also can be very particular, somewhat demanding and then die for no apparent reason. Start to understand the needs and wants of plants. Learn growth patterns and how to research the care and needs of any plant you would like to grow. This class includes some class work but mostly will be hands-on learning in the MCC greenhouse. Leave the class with an appreciation for plants and a plant of your own to take home and care for. The instructor is Kristina Engler.
Microgreens: Little Greens, Big Flavor
GROW-003N-01 (synonymn 212681)
Explore the craze of growing your own microgreens. Microgreens are early stage (first true leaf ) greens of various colors, textures and flavors used to garnish dishes or liven up salads. Bursting with flavor and character, they are often used in fine restaurant cuisine. Learn how to select, raise and harvest microgreens at home. Learn by planting microgreens to take home; seeds and all growing media are provided. The instructor is Michael Kaminski.
To register, call 402-457-5231 or visit the My Way portal.