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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

Sauté Cooking
COOK-152N-70 (synonym 241868)
Aug. 3
COOK-152N-71 (synonym 241869)
Aug. 5
From getting the oil to shimmer to tossing the contents of your pan with the courage of your convictions, this class delivers the science and practice of the art of sauté.


Specialty courses

COOK-107N-71 (synonym 241846)
June 17
Explore the tantalizing variety of barbequing methods. Whether is by a dry or wet rub, hot or cold smoking, Kansas City- or Saint Louis-style sauce, you will find something to sink your teeth into in this class held on the Bistro patio.

Sausage Making
COOK-126N-70 (synonym 241847)
June 22
COOK-126N-71 (synonym 241849)
June 24
Learn the techniques of making fresh sausages as well as the art and safe practices associated with making sausage. Cut, grind, season, stuff, link and tie sausages.

House-Made Condiments: Savory, Spicy and Sweet
COOK-158N-70 (synonym 241851)
July 6
COOK-158N-71 (synonym 241854)
July 8
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.

The Art of Grilling II
COOK-136N-70 (synonym 241862)
July 13
COOK-136N-71 (synonym 241863)
July 15
Using both charcoal and gas grills, learn techniques for grilling chops, chicken, burgers and steak. The class is held on the Bistro patio.

Artisan Cheese Making – Soft Cheeses
COOK-159N-70 (synonym 241864)
July 20
COOK-159N-71 (synonym 241865)
July 22
Learn the techniques of this unique and enjoyable culinary experience. Learn how to make butter, crème fraiche, lemon cheese, ricotta, queso blanco, Mascarpone, labneh (a spreadable yogurt cheese) and a 30-minute mozzarella. Also learn uses for whey, the by-product of cheese making.

Canning and Preserving II
COOK-161N-70 (synonym 241866)
July 27
COOK-161N-71 (synonym 241867)
July 29
Focus on safe canning and preserving techniques. Explore advanced recipes, such as aigre doux, ketchups and chutneys, and pressure canning.

Salads and Greens
COOK-160N-70 (synonym 241870)
Aug. 10
COOK-160N-71 (synonym 241871)
Aug. 12
Summer is the perfect time to create a variety of salads, as a starter or as an entrée. Fresh produce from the garden and creating the perfect dressing will compliment any meal.


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


Aquaponics: Fish, Vegetables and You
GROW-002N-01 (synonym 240931)
June 20
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 recirculating 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 gal.) aquaponics system at home. The instructor is Michael Kaminski.

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

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