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Open Kitchen Workshops

Open Kitchen

Open Kitchen Workshops

Chef-led, technique-driven, hands-on lessons
for those seeking serious fun and serious deliciousness

 

The faculty of the Institute for the Culinary Arts at Metropolitan Community College, 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.

All courses are held at the Fort Omaha Campus, Institute for the Culinary Arts, Building 22.
The classes are limited to 16 students. All classes must have eight enrolled participants seven days prior to session date, or they will be canceled.
*No discounts.

To register, click the course title links below,  call 531-MCC-5231 or visit the Continuing Education Culinary Courses page. Enrollment for Fall workshops is open.  Register Today!

AUGUST WORKSHOPS

NEW! Cuisines: Vietnamese*    

Join us for this hands-on workshop exploring Vietnamese ingredients and flavors. Learn to prepare beef pho, cold vermicelli dishes, fried spring rolls and eastern desserts. (one session)
Fort Omaha Campus, Building 22, 30th and Fort streets
274709   COOK-213N-70   W          06:00P-09:00P  08/30-08/30    $50

SEPTEMBER workshops

NEW! Travel: Omaha Beer Tour*

Hop aboard Ollie the Trollie with Derek Peterson for a multi-brewery tour of Omaha’s craft beer scene. Learn about the brewing process and taste great local beers. Destinations will include Nebraska Brewing Company and Krosstrain. Lunch is included in this experience. (one session: 21 and over)
COOK101        SA       11:00A-5:00P           9/9           $85

Culinary Foundations: Knife Skills*

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. (one session)
COOK100         W        6:00P-9:00P                9/20         $50

NEW! Pairing Studio: Oktoberfest*

Enjoy a five-course meal paired with German styles. Chefs Michael Combs and Derek Peterson will discuss, demonstrate and share the history, food affinity and flavor of these fall festival beers. (one session: 21 and over)
COOK104             F         6:00P-9:00P                9/29              $60

OCTOBER workshops

NEW! Cuisines: East Africa*

Join us for this workshop focusing on Ethiopian, Somali and Sudanese preparations. Chef Nina will guide students through recipes for injera, meat and vegetable dishes, accompaniments, salads and more.
COOK105                 F        6:00P-9:00P                 10/6                 $50

Culinary Foundations: Basics of Soup Making*

Great soups start with a great stock. Soups may serve as a single course meal, or they may be the centerpiece. Learn to build flavors to create a delicious soup. Both pureed and broth soups will be covered in this course. (one session)
COOK103            TU          6:00P-9:00P                10/10              $50

Cuisines: Chinese Take Out* 

Students will be introduced to wok-style cookery and commonly available Chinese ingredients.
Students will cook several popular Chinese take-out dishes. (one session)
COOK145              TU         6:00P-9:00P                10/24              $50

NEW! Pairing Studio: French Burgundy*

Enjoy a five-course meal paired with selected wines highlighting the surprising diversity of this legendary wine region. Chef Peter Walsh and wine expert, Lauren Balak, will discuss, demonstrate and share the history, food affinity and flavor of these famous wines. Must be 21 and over to enroll.
COOK106                F             6:00P-9:00P              10/27             $60

NOVEMBER Workshops

NEW! Cuisines: Peruvian*

Explore this important cuisine and its long, multicultural history as we prepare several classic dishes. This class will focus on the unique flavors, ingredients and techniques used in Peruvian cuisine today.
COOK108                  F            6:00P-9:00P              11/3              $50

Contemporary Turkey*

Blow your family’s taste buds away this holiday season as our chef instructor leads you through alternative preparation of the Thanksgiving centerpiece. We will discover how to smoke, fry and confit this amazing bird. (one session)

COOK189                TU            6:00P-9:00P             11/7              $50

Baking School: Cookies, Quick Breads, Pies & Tarts*

Join us for this in-depth workshop on cookies, quick breads, pies and tarts. Lunch is included. Also offered in this series: creams, custard, fillings, and glazes/cake, Pate Choux, Meringue and Garniture. (one session)
COOK179                 SA             9:00A-3:00P           11/18             $75

For detailed course and registration information, call 531-MCC-5231 or see course descriptions above.

Metropolitan Community College does not discriminate on the basis of race, color, national origin, religion, sex, marital status, age, disability, or sexual orientation in admission or access to its programs and activities or its treatment or hiring of employees.