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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 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.

Sauté Cooking
COOK-152N-70 (synonym 230346)
March 18
From getting the oil to shimmer to tossing the contents of your pan with the "courage of your convictions," this class will deliver the science and practice of the art of sauté.

 

Specialty courses

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.

Éclairs, Profiteroles and Gougeres
COOK-154N-70 (synonym 230347)
March 25
Learn the mixing, piping and baking techniques required to make perfect Pâte à Choux. This classic French dough is the main ingredient for several sweet and savory treats, including cream puffs, éclairs and cheesy gougeres.

Cuisines – Chinese Take Out
COOK-145N-70 (synonym 230348)
April 1
Get an introduction to wok-style cookery and commonly available Chinese ingredients. Cook several popular "Chinese take-out" dishes.

Canning and Preserving
COOK-156N-70 (synonym 230350)
April 15
Focus on the age-old art of canning to preserve flavors from your garden. Learn safe canning methods and essential equipment as you make and preserve marinara sauce, salsas, tomatoes with basil, chilies and more.

Indian Cuisine
COOK-111N-70 (synonym 230351)
April 22
Learn to prepare dishes that are flavorful, authentic and rooted in centuries of tradition in the subcontinent of India. Take tradition and add some modern twists from today's kitchens and lifestyles.

Baking – Flat Bread
COOK-155N-70 (synonym 230352)
April 29
There are many different kinds of flatbreads eaten all around the world. Move beyond the beloved flatbread pizza and learn to make several flatbreads from Europe, the Middle East and Asia. These delicious, quick and simple breads can accompany just about any meal.

The Art of Grilling I
COOK-107N-70 (synonym 230353)
May 6
Explore the tantalizing variety of barbequing methods. Whether it is by a dry or wet rub, hot or cold smoking, or Kansas City- or Saint Louis-style sauce, you will find something to sink your teeth into in this class held on the Bistro outdoor patio.

The Art of Grilling II
COOK-136N-70 (synonym 230354)
May 13
Explore techniques for grilling chops, chicken, burgers and steak. This class is taught on the Bistro patio using both charcoal and gas grilles.

 

Guest chef series

Guest Chef – Joel Mahr
COOK-157N-70 (synonym 230349)
April 8
Omaha culinary journeyman Joel Mahr received a 2013 Neighborhood Chef Award from Cooking Light magazine. 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.

Cost: $50

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.

Aquaponics: Fish, Vegetables and You
GROW-002N-01 (synonym 229992)
March 28, 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 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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