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-152N-70 (synonym 214014)
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.
Introduction to Sauce Making
COOK-138N-70 (synonym 214105)
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 menus and recipes.
COOK-153N-70 (synonym 214096)
Focus on three sauces: Carbonara, Alfredo, Bolognaise and the cookery techniques they require. Cover methods for fresh scratch pasta: dough, production and cookery.
Éclairs, Profiteroles and Gougères
COOK-154N-70 (synonym 214097)
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 gougères.
Baking: Flat Breads
COOK-155N-70 (synonym 214106)
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.
COOK-125N-70 (synonym 214107)
Learn time-honored techniques used by generations of chefs and cooks in preparing savory dishes using cast-iron cookware.
Canning and Preserving
COOK-156N-70 (synonym 214108)
Focus on the age-old art of canning to preserve flavors from a summer garden. Learn safe canning methods and essential equipment while making and preserving marinara sauce, salsas and tomatoes with basil, chilies and more.
The Art of Grilling I
COOK-107N-70 (synonym 214110)
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)
Use both charcoal and gas grilles to learn techniques for grilling chops, chicken, burgers and steak out on the Bistro Patio.
Guest chef series
Guest Chef: Joel Mahr
COOK-157N-70 (synonym 214109)
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.
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 214116)
Combining the best advantages of aquaculture and hydroponics, aquaponics utilizes the nutrient-rich water produced from raising fish to grow thriving plants. Learn how to raise fish, vegetables, greens and herbs in closed-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.
Microgreens: Little Greens, Big Flavor
GROW-003N-01 (synonym 214117)
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.
To register, call 402-457-5231 or visit the My Way portal.