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 227319)
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 fresh salsas.
The Colors of Nutrition
COOK-142N-70 (synonym 227321)
Adults are supposed to include five cups of orange and red vegetables a week. Learn from our registered dietitian how to use pumpkin, squash and other fall vegetables in soups, entrées, snacks and
Introduction to Sauce Making
COOK-138N-70 (synonym 227324)
Learn the basic mother sauces: tomato, velouté, béchamel, espagnole and hollandaise. Learn about roux and stocks, how to build upon basic sauces, and how to incorporate these into your menu and recipes.
COOK-153N-70 (synonym 227325)
This course focuses on three sauces — carbonara, alfredo and bolognaise — and the cookery techniques they require. In addition, it covers methods for fresh scratch pasta: pasta dough, pasta production and pasta cookery.
The Incredible Egg
COOK-124N-70 (synomym 227327)
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.
COOK-121N-70 (synonym 227320)
Explore the exciting flavors of one of the world's greatest cuisines. The Thai food craze sweeping the nation is waiting for you to explore. The essence of traditional Thai food will be brought to life in fresh ingredients and traditional Thai techniques.
COOK-133N-70 (synonym 227322)
Floribbean is generally a mingling of culinary influences from Caribbean islands like the Bahamas, Barbados, Haiti and Jamaica. These island cooking styles have mixed with Australian and Southern U.S. dishes to create a style unlike anything else in the world. Join us and explore the intricate pairings of powerful spices and a variety of fresh ingredients.
COOK-140N-70 (synonym 227323)
Learn to prepare Cajun mirepoix, chicken and Andouille etouffee, shrimp cocktail, cocktail sauce, raw oysters and oysters Rockefeller.
Baking: Meringue Is Not Just for Pies
COOK-146N-70 (synonym 227326)
Learn the techniques to prepare the classic French meringue cake, Dacquoise.
Preservation and Fermentation
COOK-162N-70 (synonym 227328)
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.
Guest chef series
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 227221)
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, vegetables, greens and herbs in recirculating systems of various sizes and designs. Understand aquaponics concepts and guidelines through demonstration of a working system featuring tilapia. Plans and sources of materials necessary to build an
aquaponics system are provided. The instructor is Michael Kaminski.
Plant Your Way to a Colorful Spring
GROW-013N-01 (synonym 227246)
Fall is the time to plant your spring bulbs. Everyone enjoys the explosion of color in the spring, but sometimes the different types of bulbs and instructions can be a little confusing. Explore the different spring bulbs that thrive in Nebraska. Learn their names, types available, when to plant and if they need additional treatment. Get hands-on planting experience and take home some bulbs to plant.
Small Aquaponics Systems for Any Room
GROW-011N-01 (synonym 227222)
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.
To register, call 402-457-5231 or visit the My Way portal.