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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

Knife Skills
COOK-100N-70 (synonym 225230)
June 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 to make fresh salsas.

Specialty courses

The Art of Grilling I
COOK-107N-70 (synonym 214110)
May 7
Rub, smoke or sauce? That is the question, and we have the answer. Learn the power of each out on the Bistro Patio.

 

The Art of Grilling II
COOK-136N-70 (synonym 214111)
May 14
Use both charcoal and gas grilles to learn techniques for grilling chops, chicken, burgers and steak out on the Bistro Patio.

 

Artisan Cheese Making – Soft Cheeses
COOK-159N-70 (synonym 225237)
July 23
Learn the techniques of this unique and enjoyable culinary experience. Learn how to make butter, crème fraîche, lemon cheese, ricotta, queso blanco, Mascarpone, labneh (a spreadable yogurt cheese) and a 30-minute mozzarella. We also show uses for whey, the by-product of cheese making.

 

The Art of Grilling
COOK-107N-70 (synonym 225231)
June 18
Rub, smoke or sauce? That is the question, and we have the answer. Learn the power of each while grilling on the Bistro Patio.

 

The Art of Grilling II
COOK-136N-70 (synonym 225236)
July 16
Using charcoal and gas grills, learn techniques for grilling chops, chicken, burgers and steak.

 

Canning and Preserving
COOK-156N-70 (synonym 225238)
July 30
Focus on the age-old art of canning to preserve flavors from the garden. Learn safe canning methods and essential equipment as you make and preserve marinara sauce, salsas, tomatoes with basil, chilies and more.

 

House-Made Condiments: Savory, Spicy and Sweet
COOK-158N-70 (synonym 225235)
July 9
Learn the easy techniques to make a variety of ketchup, mustards, pickles and relishes. What would the right dipping sauce be without the right food to dip? Pomme frites (French fries) and old-fashioned hot dogs. Condiments will never be taken for granted again.

The Art of Grilling
COOK-107N-71 (synonym 225239)
Aug. 6
Rub, smoke or sauce? That is the question, and we have the answer. Learn the power of each while grilling on the Bistro Patio.

 

Salads and Greens
COOK-160N-70 (synonym 225240)
Aug. 13
Summer is the perfect time to create a variety of salads — as a starter or as an entrée. Fresh produce from the garden and the perfect dressing will complement any meal.

 

Sausage Making
COOK-126N-70 (synonym 214097)
June 25
Learn the basics of making sausage as well as the art and safe practices specifically associated with making sausage. Cut, grind, season, stuff, link and tie the sausage and/or old-world classics.

 

Guest chef series

Guest Chef: Joel Mahr
COOK-157N-70 (synonym 214109)
April 30
Omaha culinary journeyman Joel Mahr received a 2013 Neighborhood Chef Award from Cooking Light magazine, and he will walk through the production of a menu comprised of a few signature items from Lot 2, where he is the head chef. Benson's Lot 2 offers food that is approachable with a unique twist and continues to receive rave reviews from locals and national acclaim from critics.

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.

All courses are held at the Fort Omaha Campus, Building 29 from 9 a.m.–noon on Saturday mornings. Cost: $50

 

Microgreens: Little Greens, Big Flavor
GROW-003N-01 (synonym 214117)
April 26
Explore the craze of growing your own microgreens — 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. The instructor is Michael Kaminski.

Small Aquaponics Systems for Any Room
GROW-011N-01 (synonym 225617)
June 14
Aquaponics is growing fish and plants together, and it can be done within even teh 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 creatinga desktop or small-sized system — from where to buy components to assembly, 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.

 

Aquaponics: Fish, Vegetables and You
GROW-002N-01 (synonym 225619)
July 19
Combining the best advantages of aquaculture adn 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 guideliens 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.

 

Small Aquaponics Systems for Any Room
GROW-011N-02 (synonym 225618)
Aug. 9
Aquaponics is growing fish and plants together, and it can be done within even teh 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 creatinga desktop or small-sized system — from where to buy components to assembly, 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.

 
 
 
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