Note: Registration for Culinary Workshops needs to be completed two weeks prior to class date.
Basic Knife Skills
Participants will learn the basic types of knife safety techniques using extensive hands-on practice in the kitchen to enhance the skills of food and beverage employees. New employees are taught proper knife usage, cleanliness in the workplace and basic cutting skills.
Learners will be able to:
- Identify the do’s and don’ts associated with the safe and efficient use of knives
- Learn knife identification and the importance of proper knife maintenance
- Learn the classical cuts that are necessary to maintain a job in a professional kitchen
- Match each cut with the correct knife to produce the best results
- Learn advanced preparation techniques of specific vegetables
- Expand their culinary terminology
COOK-121 (3 hours)
Cost: $39
Section MW01: Mays Landing Campus
Tuesday, December 10, 6-9 p.m.
Pan Sauces
Pan sauces are à la minute sauces made in the same pan in which ingredients, especially meats, have been sautéed, seared, or pan-fried. Wise cooks know that the tasty brown bits, also known as sucs, left on the bottom of a pan, are as good as gold. By learning to take advantage of these delicious, caramelized bits, you will be able to create quick and highly flavorful pan sauces, which will take each dish you make to a whole new level. In this lesson, we will show you how to develop sucs properly and utilize them to build delicious pan sauces.
COOK- 107 (3 hours)
Cost: $89
Section AW01: Worthington Atlantic City Campus
Tuesday, October 15, 6-9 p.m.
Restaurant Desserts
You’ll feel like you’re at a luxurious restaurant in this immersive cooking class. Chef Savage will teach you the recipes and techniques to craft a trio of decadent desserts. We will start with the iconic crème brûlée. Learn how to make the creamy custard and execute the signature caramelized sugar finish. The second dessert in this class will be profiteroles; filled with velvety vanilla ice cream and topped with a drizzle of warm chocolate sauce. Finally, we will finish the trio with rich and creamy tiramisu.
BAKE- 102 (3 hours)
Cost: $89
Section AW01: Worthington Atlantic City Campus
Tuesday, October 22, 6-9 p.m.
Vietnamese Cooking
From lemongrass and long coriander to bird’s eye chili and Thai basil leaves, the robust landscape of Vietnamese ingredients highlights a love for the seasonal essence of cooking. You will get a taste of authentic Vietnamese cooking in this interactive workshop with Chef Savage. Learn how to carefully hand-roll spring rolls from scratch to dip in a zesty dipping sauce. You will also enjoy a traditional curry with rice noodles chicken and vegetables and we will assemble a veggie medley featuring sautéed snow peas and shiitake mushrooms.
COOK- 166 (3 hours)
Cost: $89
Section MW01: Mays Landing Campus
Tuesday, October 29, 6-9 p.m.
Plant-Based Cooking
More and more people are adding plant-based cuisine to their weekly menus. These vegan recipes satisfy without the need for meat or dairy, and are good for your health, your wallet, and the planet. It also doesn’t hurt that they are delicious! Come prepared to work in this hands-on class and then enjoy the fruits of your labors.
COOK-139 (3 hours)
Cost: $89
Section MW01: Mays Landing Campus
Tuesday, December 3, 6-9 p.m.
Homemade Pasta
Learn to make pasta from scratch, it is easier than you think. You will learn to mix roll and cut, use your mixer and the pasta attachment, and even use an extruder. Of course, we will make the perfect sauce to accompany them.
COOK-156 (3 hours)
Cost: $89
Section MW01: Mays Landing Campus
Tuesday, November 12, 6-9 p.m.
Hands-On Pizza
Pizza, pizza, pizza! Who doesn’t love pizza?! Learn how to make and stretch dough, and create assorted pizzas, strombolis, calzones, garlic knots, and zeppoles.
COOK-103 (3 hours)
Cost: $89
Section MW01: Mays Landing Campus
Tuesday, November 5, 6-9 p.m.
Cooking Mexican
Have you ever gone to a great Mexican restaurant and said, “I wish I could make this?” Well, now you can! Come learn to make different salsas and sauces. Come try your hand at making fresh tortillas and homemade empanadas.
COOK-106 (3 hours)
Cost: $89
Section MW01: Mays Landing Campus
Tuesday, November 19, 6-9 p.m.
Healthy Cooking
This cooking workshop is designed to help students nourish themselves and others. Learn practical skills in the kitchen to put healthy delicious meals on the dinner table. We will be making and eating Chimichurri Shrimp, Grilled Chicken w/ Balsamic and Honey Glaze, Pad Thai (Vegetarian), Chili & Honey Roasted Sweet Potato.
COOK-162 (3 hours)
Cost: $89
Section MW01: Mays Landing Campus
Friday, October 18, 6-9 p.m.
Holiday Cookies
Looking to switch up your holiday cookie-baking recipes this year? Come join us for an evening of baking and eating delectable and festive cookies including Lemon Ricotta, Ginger Molasses w/ Egg Nog Filling, White Chocolate and Cranberry Chip, Whiskey & Brown Butter Chocolate Chip, Brown Butter Pumpkin Snickerdoodles. You are sure to find a new holiday favorite.
BAKE-106 (3 hours)
Cost: $89
Section MW01: Mays Landing Campus
Friday, December 6, 6-9 p.m.
Holiday Pies
Get ready to bury your hands deep into dough as you learn the steps to make fall holiday favorites with a twist. In this workshop, we will prepare delicious fruit dessert pies like Blueberry and Sour Cream Crumb, Apple Galette, and Pumpkin Mascarpone from scratch.
BAKE-130 (3 hours)
Cost: $89
Section MW01: Mays Landing Campus
Friday, November 15, 6-9 p.m.
Everything Chocolate
Chocolate lovers will learn to prepare sinful desserts with a sophisticated twist in this workshop. Envelope yourself in chocolate as we prepare and sample Salted Chocolate Torte w/ Kettle Chip Crust, Chocolate Espresso Brulee, and Molten Chocolate Cake.
BAKE-115 (3 hours)
Cost: $89
Section MW01: Mays Landing Campus
Friday, November 1, 6-9 p.m.
