stlcc continuing education classes at the culinary...

Cake Decorating: Rolled FondantDazzle your family and friends with the elegant look of a rolled fondant cake. In just 3 classes, you’ll learn how to achieve this European style and create an edible masterpiece for your next special occasion. Basic cake decorating skills required. Supplies extra.FOOD:703 | $59P01 Su 1pm-3:30pm Cynthia Sciaroni

Oct. 16 – Oct. 30 Cul. Arts House

Airbrushing Techniques for Cake DecoratingAirbrushing is a unique technique for creatively adding color to special occasion cakes. Liquid food-safe colors are sprayed through a needle tip with compressed air, giving the cakes a beautiful “painted” look. In this hands-on class, you’ll get experience using an airbrush like the pros do it, enabling you to make your creative pictures on cakes. You’ll practice using ready-made stencils and learn how to make your own, use shadowing and shading to make things look dimensional, and learn how to layer colors. Equipment and supplies are provided for use in class. Airbrushing techniques can take your decorated cakes to the next level, giving them a distinctive, professional finish.FOOD:703 | $59P02 Su 1pm-5pm Debra Hennen

Nov. 13 Cul. Arts House

Donuts! (Homemade!)Everybody loves donuts and homemade are definitely the best! We will make ring doughnuts and filled doughnuts, then creatively finish them with a variety of glazes, icings and toppings. There will be plenty of taste-testing plus you can take some home (bring a container). Class is a combination of demonstration with some hands-on and lots of fun. FOOD:705 | $39P01 M 6:30pm-9:30pm Debra Hennen

Sept. 12 Cul. Arts House

Artisan Bread BakingThis class covers the concepts and techniques of white and whole wheat bread baking. You’ll learn different approaches to mixing dough, the essentials of fermentation, how to pre-shape and shape different breads. Shaping procedures include loaf, boule, batard and baguette. If you want to improve your current bread baking skills, this is a great class for you. Class is part demonstration, part hands-on. Bring zipper-lock plastic bags to take home dough and baked bread leftovers. FOOD:706 | $39P02 Sa 9am-12pm Dianne Johnson

Oct. 8 Cul. Arts House

Specialty Bread Baking (Enriched Dough)Enriched yeast breads contain a higher percentage of fat, eggs, milk and sweeteners compared to traditional yeast breads. The enriched dough is softer and stickier than traditional dough and tends to handle differently. The bread products we will make from this sweet dough are brioche, challah, cinnamon rolls and coffee cake. The class will emphasize the proper techniques of mixing, shaping, (including braiding) and baking to help ensure your success in the kitchen. Class is part demonstration, part hands-on. Bring zipper-lock plastic bags to take home dough and baked bread leftovers. FOOD:706 | $39P03 Sa 9am-12pm Dianne Johnson


Gifts from the Kitchen: European CookiesAdd some pizzazz to your cookie trays this holiday season with traditional European cookies. We’ll make German springerle, Czechoslovakian kolache cookies, Greek clove tea cakes, Viennese crescent cookies. Class is hands-on. There will be plenty of taste testing and plus you can take some home for later (bring containers). Class is hands-on. FOOD:709 | $39P02 M 6:30pm-9:30pm Debra Hennen


Day of the Dead: Create Your Own Sugar SkullCelebrate el DÌa de los Muertos! with your very own Day of the Dead sugar skull. These colorful skulls originated as one of the traditional folk art forms for honoring deceased family and friends during the celebration of the Mexican Day of the Dead. Sugar skulls are whimsical and celebratory, not scary. They are incredibly fun to make, so bring your creative spirit and share in a tradition of the festive Dia de los Muertos! Bring a container to take yours home. FOOD:709 | $39P01 M 6:30pm-9:30pm Debra Hennen


Brunch @ Tiffany’s: Dishes from Top Bed and Breakfast InnsAs the holidays come closer, make your visiting house guests feel like they are staying in a charming bed and breakfast by preparing these dynamite award-winning brunch recipes from top Bed and Breakfast inns across the country. Enjoy a breakfast pot pie with cream sauce from Gateway Guesthouse in Austin, TX, lemon soufflé pancakes from 1851 historic Maple Hill Manor in Springfield, KY, hash brown casserole from Orchard Hill Country Inn in Julian, CA and pineapple ricotta muffins from Hennessy House in Napa, CA. There will be plenty of tasting plus you can take home any leftovers (bring a container). Class is a combination of demonstration with some hands-on. FOOD:714 | $39P01 Sa 9:30am-12:30pm Tiffany Smith


Potluck PleasersDo you dread the office potluck or your family’s holiday gathering where you have to bring a dish? Are you tired of bringing the same bag of chips and dip? Learn some easy and delicious potluck pleasing dishes that will make you the talk of the town! Enjoy a creamy hot slow cooker mac ‘n cheese, easy Polynesian meatballs, a delightfully different Greek 7-layer dip, deliciously unique red velvet brownies and super simple homemade Oreos. These top-rated potluck dishes are perfect for the next crowd party you’re attending. There will be plenty of tasting plus you can take home any leftovers (bring a container). Class is a combination of demonstration with some hands-on and lots of fun! FOOD:714 | $39P02 Sa 10am-1pm Tiffany Smith


Delectable DishesJoin us to make some mouthwatering dishes for your next party or get-together! Start off the evening with a bacon-beer cheese dip, then on to a skillet Sicilian chicken with a sun-dried tomato garlic cream sauce. Kick it up a notch with our lobster mashed potatoes, and finish off the night with ultimate loaded chocolate chip cookies. There will be plenty of tasting plus you can take home any leftovers (bring a container). Class is a combination of demonstration with some hands-on and lots of Friday night fun.FOOD:716 | $39P01 F 6:30pm-9:30pm Tiffany Smith


Cheese-making at Home - DIY for BeginnersHomemade cheeses are delicious and not that difficult to make. In this day-long workshop, our experienced instructor will demonstrate the steps and explain all the important things you need to know to be successful. In this class, you’ll get an understanding of the basics of cheese-making by learning to make Neufchatel, ricotta, yogurt and yogurt cheese, and a lemon yogurt cheesecake. Demonstration with class participation. In addition to tasting them all, you’ll get to take home samples along with a simple starter kit for doing it yourself, directions and recipes, and a list of local and online resources for cheese-making supplies. Bring a sack lunch for the noon break. Class is hands-on.FOOD:722 | $69P01 Sa 9am-3pm Lisa Payne


Cheese-making at Home - DIY (Beyond the Basics)Homemade cheeses are delicious and not that difficult to make. In this day-long workshop, our experienced instructor will demonstrate the steps and explain all the important things you need to know to be successful. You’ll get an understanding of more advanced cheese-making by learning to make Feta, Mozzarella and Gouda cheeses. Demonstration with class participation. In addition to tasting them all, you’ll get to take home samples along with a simple starter kit for doing it yourself, directions and recipes, and a list of local and online resources for cheese-making supplies. It is recommended (but not required) that you take the basic cheese-making class first. Bring a sack lunch for the noon break.FOOD:722 | $69P02 Sa 9am-3pm Lisa Payne


Indian Street Food - Part IDo you love the flavors of Indian cuisine? Want to add some healthy, simple and savory snacks to your culinary repertoire? Come learn how to make chaat, the most popular Indian street food. From a Hindi word meaning “to lick” or “to devour with relish,” this finger-licking snack blends sweet and savory flavors to create a nuanced dish that will satiate all your cravings. Served hot or cold, chaat is made with vegetables and beans, topped with spicy and sweet chutney, and garnished with an assortment of spices and toppings. In this class, you will experience the true flavor of India, as you act like a chaatwala to prepare and sample the favorites of Indian street food, including papdi chaat, bhelpuri, dahi batata puri and pani puri. Class is hands-on. Bring take home containers.FOOD:733 | $39P01 W 6:30pm-9:30pm Prabha Pergadia


Indian Street Food - Part IIStreet food has always been popular in India because it is an affordable and convenient snack to devour on the go. Today, the creative varieties of street food have elevated this form to the caliber of fine dining, making its way into upscale eateries in Mumbai and in large cosmopolitan cities all around the world. In this class, you will learn how to make a staple street food favorite, the “Mumbai Frankie,” an Indian version of a wrap with an assortment of fillings. We will make whole wheat roti (an Indian tortilla) with a paneer (cheese) filling, topped with a tomato cucumber salad. You will perfect the craft of Indian seasoning, as we create spicy salmon cutlets and mint sauce, alongside peppers stuffed with keema matar (Indian-spiced ground turkey and peas). These dishes will be a crowd pleaser and are perfect for holiday entertainment. Class is hands on. Bring take home containers.FOOD:733 | $39P02 W 6:30pm-9:30pm Prabha Pergadia


Seats fill fast. Call 314-984-7777 to register today!

Join Continuing Education to welcome fall with refreshing, wholesome and delicious flavors at the Culinary Arts House.

stlcc.edu/ce

Continuing Education Registration is EASY!Choose one of these convenient ways to capture a seat in one of these courses…

Non-Discrimination/Accommodations Statement St. Louis Community College is committed to non-discrimination and equal opportunities in its admissions, educational programs, activities, and employment regardless of race, color, creed, religion, sex, sexual orientation, national origin, ancestry, age, disability, genetic information, or status as a disabled or Vietnam-era veteran, and shall take action necessary to ensure non-discrimination. Sexual harassment, including sexual violence, is also prohibited. For information or concerns related to discrimination or sexual harassment, contact Patricia Henderson of Human Resources, 314-539-5214.

If you have accommodation needs, please contact Ann Marie Schreiber, 314-984-7704, at least six weeks prior to the class or event.

PhoneRegister by phone with a credit card. Be ready with all the information on the mail-in registration form before you call us: 314-984-7777.Walk-inRegister in person.Come to one of the Continuing Education offices:

• Forest Park • Florissant Valley • Meramec • Wildwood

MailComplete and mail in the registration form provided in this brochure.

Please make checks payable to:St. Louis Community College and mail with this form to:St. Louis Community CollegeContinuing Education3221 McKelvey Road, Suite 250Bridgeton, MO 63044

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Classes are located atthe Culinary Arts House3137 Hampton Avenue

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stlcc continuing education classes at the culinary...

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