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June 6, 2014

Culinary Arts classes offered

INA — Six Culinary Arts classes are scheduled this summer at the Rend Lake College Ina camps, starting Monday.

“The class sizes during the summer session are smaller so the student has a lot of individual hands on training with each instructor,” said Head Chef Robert Wilson. “Plus, attending during the summer session gives the student a lot more flexibility in future class scheduling.”

The first prerequisite for the Culinary Arts Program is Professional Cooking I. This course is a basic introduction and application of fundamental cooking theories and techniques, including preparation, culinary professionalism, sanitation, safety, terminology and weights and measurements. The class meets from 8:30 a.m. to 1:20 p.m. Monday through Thursday.

If outdoor cooking is your hobby, RLC has the perfect class for you. Grilling & Smoking will give participants hands-on opportunities to create, taste and evaluate a number of products created on site. Chef Jeff Fairbanks will host the class from 5:30 to 8:30 p.m. Tuesdays and Thursdays.

For the more serious students, two classes will be offered to prepare attendees for the state and national exams for Management and Sanitation Training. The Food Sanitation course will cover food temperatures, cross-contamination, cleaning, sanitizing and many other important components of food safety needed to pass the certification tests.

The first class is scheduled for 8 a.m. to 4:50 p.m. on Saturdays, June 7 and June 14. The second class will meet on the same times on Mondays, July 14 and July 21.

Professional Pastry Principles focuses on advanced baking skills commonly used in restaurants, hotels, resorts, and bakeries around the world. Ingredients used in the class include chocolate, sugar, candies, sauces and many more. The course will meet from 8:30 a.m. to 1:20 p.m. Monday through Thursday.

Students who have taken Professional Pastry Principles can move on to the Restaurant Production Desserts course. This class is designed to strengthen skills needed to prepare signature desserts in à la carte and volume production. The class meets from 2 to 5:20 p.m. Tuesdays and Thursdays.

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