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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, call 531-MCC-5231 or visit our Continuing Education page. Enrollment for Spring workshops is open.  Summer workshops are enrolling now!
 

MAY WORKSHOPS

Foundations: BBQ*    

This class will explore the tantalizing variety of barbequing methods.  Whether 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. (one session)
Fort Omaha Campus, Building 22, 30th and Fort streets
274666   COOK-107N-70   TH         06:00P-09:00P  05/25-05/25    $50

JUNE WORKSHOPS

Cuisines: Thai*

Explore the exciting flavors of Thai cuisine.  We will explore traditional ingredients, techniques and flavor concepts, and prepare essential Thai dishes including pad thai, curries, fresh spring rolls and more. (one session)
Fort Omaha Campus, Building 22, 30th and Fort streets
274670   COOK-121N-70   T          06:00P-09:00P  06/06-06/06    $50 

Sausage Making*

Learn the techniques of making fresh sausages as well as the art and safe practices specifically associated with making sausage. This is a very hands on class. You will cut, grind, season, stuff, link and tie your own sausages. (one session)  
Fort Omaha Campus, Building 22, 30th and Fort streets
274671   COOK-126N-70   W          06:00P-09:00P  06/07-06/07    $50

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) 
Fort Omaha Campus, Building 22, 30th and Fort streets
274672   COOK-100N-70   SA         09:00A-12:00P  06/10-06/10    $50 

Foundations: Grilling*

One of our most popular classes, taught on the Bistro patio using both charcoal and gas grilles. This class teaches techniques for grilling chicken, vegetables, burgers and steak. (one session) 
Fort Omaha Campus, Building 22, 30th and Fort streets
274675   COOK-136N-70   T          06:00P-09:00P  06/20-06/20    $50

Canning and Preserving*

This course explores the age old art of canning to preserve summer’s bounty.  Learn safe canning methods and essential equipment as you make and preserve tomatoes and salsas, basic jams and preserves, and pickled vegetables.
Fort Omaha Campus, Building 22, 30th and Fort streets
274678   COOK-156N-70   T          06:00P-09:00P  06/27-06/27    $50 

The Incredible Egg*    

By learning the seven functions of eggs, you will be able to prepare great eggs and learn cooking methods that apply to many foods. Prepare classics like eggs benedict, omelets, frittatas and hollandaise. (one session)
Fort Omaha Campus, Building 22, 30th and Fort streets
274683   COOK-124N-70   TH         06:00P-09:00P  06/29-06/29    $50 

JULY WORKSHOPS

NEW! Foundations: Po-Tay-Toe, Po-Tah-Toe*    

Join us for a focused hands-on workshop exploring the myriad of applications for the humble potato. We will dig into potato varieties and uses, the science of the french fry and prepare an assortment of classic french potato dishes. Not for the faint of starch! Lunch is included. (one session)
Fort Omaha Campus, Building 22, 30th and Fort streets
274686   COOK-209N-70   SA         09:00A-03:00P  07/08-07/08    $75 

NEW! Pairing Studio: India Pale Ale*

Enjoy a five-course meal paired with various styles of India Pale Ale. Chef Brian Young and Derek Peterson, will discuss, demonstrate and share the history, food affinity and flavor of these popular beers. Must be 21 and over to enroll. 
Fort Omaha Campus, Building 22, 30th and Fort streets
274692   COOK-210N-70   F          06:00P-09:00P  07/21-07/21    $60

Breads: Baguette & Sourdough Starters*    

Join us in the bakeshop to explore the iconic baguette. Students will craft yeast-leavened baguettes and learn about natural leavening methods. Lunch is included. (one session)
Fort Omaha Campus, Building 22, 30th and Fort streets
274693   COOK-197N-70   SA         09:00A-03:00P  07/22-07/22    $75

Preservation and Fermentation*

Fermented foods have been cultured by beneficial organisms. This develops complex flavors and pleasing textures; the food becomes more nutritious; and the acids preserve the food from spoiling. Learn to harness this amazing process in this hands-on workshop. (one session)
Fort Omaha Campus, Building 22, 30th and Fort streets
274694   COOK-162N-70   TH         06:00P-09:00P  07/27-07/27    $50

NEW! Pairing Studio: South American Wines*    

Enjoy a five-course meal paired with selected wines highlighting multiple wine regions of the southern continent. Chef Peter Walsh and wine expert, Lauren Balak, will discuss, demonstrate and share the history, food affinity and flavor of these great wines. Must be 21 and over to enroll. (one session)
Fort Omaha Campus, Building 22, 30th and Fort streets
274695   COOK-211N-70   F          06:00P-09:00P  07/28-07/28    $60

AUGUST WORKSHOPS

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)
Fort Omaha Campus, Building 22, 30th and Fort streets

274698   COOK-100N-71   T          06:00P-09:00P  08/08-08/08    $50 

NEW! Pairing Studio: Irish Beers & Spirits*    

Enjoy a five-course meal paired with selected Irish beers and spirits highlighting this legendary country. Chef Brian O’Malley and Derek Peterson, will discuss, demonstrate and share the history and food affinity of the beverages of Ireland. Must be 21 and over to enroll. (one session)
Fort Omaha Campus, Building 22, 30th and Fort streets
274702   COOK-212N-70   F          06:00P-09:00P  08/11-08/11    $60 

Canning & Preserving II*

Take your canning game to the next level with this hands-on class. Learn to can safely using pressure canners and the low temperature pasteurization method to make aigre doux, relishes, canned vegetables and crunchy pickles.
Fort Omaha Campus, Building 22, 30th and Fort streets
274703   COOK-161N-70   T          06:00P-09:00P  08/15-08/15    $50

Cooking With Spices and Herbs*

Transform familiar sauces, rubs and baking recipes with spices and herbs. Learn how to pair spices and herbs to create Latin, Mediterranean and Asian flavors in your kitchen. You can create to flavors of Argentinian, chimichurri, Mexican adobo, Italian gremolata and Chinese five spice in minutes! You will make your own inspired signature seasoning to take home and enjoy. (one session)
Fort Omaha Campus, Building 22, 30th and Fort streets
274705   COOK-143N-70   T          06:00P-09:00P  08/22-08/22    $50

NEW! Cuisines: African Street Food*

Journey to the bustling streets of an African city without leaving the comfort of the kitchen. Chef Nina will guide students through recipes for sweet and savory preparations common to African street markets.  Recipes include peanut-glazed kebabs, African-style fried fish and banana fritters! 
275555 COOK-216N-70       TH          06:00P-09:00P  08/24-08/24    $50

Baking School: Beat It!*

Join us for this in-depth workshop on cake, pate choux, meringue, and garniture. Also offered in this series: Cookies, quick breads, pies and tarts, creams, custard, fillings and glazes. Lunch is included. (one session)
Fort Omaha Campus, Building 22, 30th and Fort streets
274707   COOK-191N-70   SA         09:00A-03:00P  08/26-08/26    $75

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
 

All classes are held at the Institute for the Culinary Arts, MCC Fort Omaha Campus. All classes must have eight enrolled participants seven days prior to session date, or they will be canceled.

*no discounts.  

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.