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Everyday Extraordinaire

Culinary | Horticulture

 

A class series for the everyday home cook
looking for the next level of extraordinary.

 

Metropolitan Community College The Institute for the Culinary ArtsThe 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.

 

Foundation courses

The Incredible Egg
COOK-124N-70 (synonym 227327)
Nov. 12
When you learn the seven functions of eggs, you will not only be able to prepare great eggs but also learn cooking methods that apply to many foods. Prepare classics like eggs benedict, omelets, frittatas and, of course, the most amazing of sauces, hollandaise.

 

The Basics of Soup Making
COOK-103N-70 (synonym 228979)
Jan. 7
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.

 

Knife Skills
COOK-100N-70 (synonym 228980)
Feb. 11
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 in class to make fresh salsas.

 

Specialty courses

Baking: Meringue Is Not Just for Pies
COOK-146N-70 (synonym 227326)
Nov. 5
Learn the techniques to prepare the classic French meringue cake, Dacquoise.

 

Preservation and Fermentation
COOK-162N-70 (synonym 227328)
Nov. 19
Fermented foods have been cultured by beneficial organisms. This develops complex flavors and pleasing textures; the food becomes more nutritious, and the acids preserve the food from spoiling. It is really a miraculous process.

 

Holiday Hors D'oeuvres
COOK-102N-70 (synonym 228978)
Dec. 10
Make your holiday gatherings a culinary delight this year. Learn to make appetizers designed for holiday guests. Cover techniques and ingredients that will give you insights into the creations of many simple and complex hors d'oeuvres that can be used again and again.

 

Chocolates and Truffles
COOK-115N-70 (synonym 228939)
Dec. 17
This exciting class unravels the mysteries of chocolate: from the magic of tempering to the creation of luscious filled truffles.

 

Cast-Iron Cooking
COOK-125N-70 (synonym 228940)
Jan. 21
Learn time-honored techniques used by generations of chefs and cooks in preparing savory dishes using cast-iron cookware.

 

Healthy Cooking: Skinny Plate Secrets
COOK-149N-70 (synonym 228941)
Jan. 28
Get cooking tips from a registered dietitian to make fresh, feel-good recipes. 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.

 

Créme Trio
COOK-124N-70 (synonym 228942)
Feb. 18
Learn some amazing techniques to create three rich desserts, often referred to as the trinity of créme: Italian Panacotta, Latin Flan and French Créme Brulee.

 

Guest chef series

 

Professional courses

 

A class series for the everyday gardener
looking for the next level of extraordinary.

 

Metropolitan Community College Horticulture Land Systems and ManagementThe 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.

Cost: $50

 

Small Aquaponics Systems for Any Room
GROW-011N-01 (synonym 227222)
Nov. 8, 9 a.m.–12 p.m.
Fort Omaha Campus, Building 29
Aquaponics is growing fish and plants together, and it can be done within even the tiniest of foot prints. Discover how to bring this fascinating yet compact world into any classroom or any room in a home. Go hands-on through every step involved in creating a desktop or small-sized system — from buying components and assembling, to cycling and adding live fish and plants. Gain experience by constructing two working aquaponics systems in class. Plans and sources of materials necessary to build an aquaponics system are provided. The instructor is Michael Kaminski.

 

Holiday Joy of Wreaths
GROW-017N-01 (synonym 229061)
Dec. 6, 9 a.m.–12 p.m.
Elkhorn Valley Campus
When coming up with holiday decorations, wreaths are one of the most important things, next to the holiday tree, tree ornaments and presents. The great thing about a holiday wreath is that you can place it inside or outside, and you can also choose to hang it on a door, a window or even a wall. A wreath is one of the easiest ways to bring the holiday spirit into your home. You may bring ornaments and other treasures to attach to your wreath. The wreaths are mixed fresh greens, and natural ornamentation is provided. The instructor is Kevin Smith.

 

Holiday Mantle/Centerpiece Designs
GROW-018N-01 (synonym 229062)
Dec. 6, 1–4 p.m.
Elkhorn Valley Campus
Your love of tradition will sparkle for all to see when you put your mantle or holiday centerpiece on display. This exquisite and unusual design evokes holidays of long past or the contemporary holidays of today. Learn the art of composite designing with fresh evergreens, leaves and sprigs of pine. Nature's own pine cones add the beauty of the forest to the design. You may bring ornaments and treasures to add a festive finishing touch. The instructor is Kevin Smith.

 

Jewels of Love
GROW-016N-01 (synonym 229065)
Dec. 7, 1–4 p.m.
Elkhorn Valley Campus
Learn the art of pavé design, as it takes the elements of nature: roses, mini calla lilies and flowers of love. Visual movement running through the composition adds to the eye-catching personal distinction. The instructor is Kevin Smith.

 

Glass, Class and Spring!
GROW-019N-01 (synonym 229063)
Jan. 10, 9 a.m.–12 p.m.
Elkhorn Valley Campus
Spring flower arrangements are wonderful gifts for family, friends and you. Spring flowers have brilliant colors and wonderful fragrances that balance the beauty of life with the still quiet of winter. Learn the art of designing three glass vase arrangements, the care and the unique characteristic that remind us of the joys of nature yet to come. The instructor is Kevin Smith.

 

From Germany with Love – Vegetative Design
GROW-020N-01 (synonym 229064)
Jan. 10, 1–4 p.m.
Elkhorn Valley Campus
As we await spring, the catalogs come, and the dreams of gardens and warm weather abound. One of the most unique and natural designs comes from Germany – the vegetative design. Learn the art of one of the most beloved styles of European design. Spring flowers will abound as you create a natural spring garden in a basket container to say, “Let go of winter and bring on the warm weather of spring!” The instructor is Kevin Smith.

 

Aquaponics: Fish, Vegetables and You
GROW-002N-01 (synonym 228721)
Jan. 17, 9 a.m.–12 p.m.
Fort Omaha Campus, Building 29
Combining the best advantages of aquaculture and hydroponics, aquaponics uses the nutrient-rich water produced from raising fish to grow thriving plants. Learn how to raise fish for the dinner table or just for fun along with vegetables, greens and herbs in re-circulating systems of various sizes and designs. Get an explanation and see demonstrations of concepts and guidelines via a working system featuring Tilapia. Get plans and sources of materials necessary to build a moderate-sized (70–150 gallon) aquaponics system at home. The instructor is Michael Kaminski.

 

The Chicken and the Egg
GROW-014N-01 (synonym 228818)
Feb. 21, 9 a.m.–12 p.m.
Fort Omaha Campus, Building 29
Focus on laying flocks for both city and country dwellers. Although the class is geared toward beginners, those who already have birds could gain from it also. It will include raising chicks, egg production, housing and nutrition and basic diseases.

 

To register, call 402-457-5231 or visit the My Way portal.

 
 
 
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