stlcc continuing education culinary arts house...

Baking with BriocheBrioche is a versatile dough that can be made into sweet and savory breads and pastries. The class will learn how to make the classic brioche loaf, brioche au chocolat, and cinnamon sticky buns and more with time permitting. The class is a combination of demonstration and hands-on participation. Bring a container for samples to take home. FOOD:706 | $49P01 Sa 9am-12pm Dianne Johnson

Feb. 11 Cul. Arts House

Dumplings From Around the WorldWhile the word “dumpling” may have many different meanings, some version of dough wrapped around a delicious filling can be found almost anywhere in the world. Whether they’re crimped, folded, steamed or fried, we universally seem to love sweet or savory pockets of piping-hot food nested inside all types of dough. We will be making crab rangoon, pierogi, and baked apple dumplings with brown sugar sauce. There will be plenty of taste-testing plus you can take some home (bring a container). Class is a combination of demonstration and hands-on and lots of fun. FOOD:734 | $49P01 W 6pm-9pm Debra Hennen


Vegetarian SoupsIt is still WINTER and that means cold weather will be with us for a while longer! Nothing warms you up and fills you up like a hearty bowl of soup with a slice of freshly baked bread. A variety of soups such as creamy potato, fall vegetable tomato, Normandy onion and white bean chili will be prepared along with rustic and artisan breads. The soups will accommodate a gluten-free diet or can be easily modified but the breads will not be gluten-free. The class is a combination of demonstration and hands-on participation. Bring a container for samples to take home. FOOD:721 | $49P01 Th 6pm-9pm Dianne Johnson


Tea Time and Coffee Break TreatsBiscuits, scones and pound cake go perfectly with tea or coffee. You’ll learn how to make the perfect biscuit, a variety of scones and a vanilla bean pound cake. You’ll also learn how to make flavored butters, jams and créme fraiche to top the baked treats. The class is a combination of demonstration and hands-on participation. Bring a container for samples to take home. FOOD:765 | $45P01 Sa 9am-12pm Dianne Johnson

March 4 Cul. Arts House

Pi Day (Mini Pies!)Let’s celebrate Pi Day (3.14) with mini pies! We will make mini pies using a variety of crusts and fillings. Be ready for spring entertaining with these light and delicious bite-size treats. We will be making mixed berry tartlets, tangerine chiffon mini pies, and mini strawberry pies with sugar cookie crust. They’re perfect for any day or any party. There will be plenty of taste-testing plus you can take some home (bring a container). Class is a combination of demonstration and hands-on and lots of fun. FOOD:705 | $49P01 Tu 6pm-9pm Debra Hennen


Cooking with Ancient Grains: Quinoa and FarroJoin us to learn about the fascinating history of ancient grains and their nutritional benefits. Discover how to cook and add these ancient grains into your daily diet. Cooking with old-world grains adds texture, variety and healthy nutrients to meals. Participants will prepare and sample a number of recipes made with quinoa and farro. The quinoa recipes are gluten-free. The class is a combination of demonstration and hands-on participation. Bring a container for samples to take home. FOOD:722 | $49P02 Th 6pm-9pm Dianne Johnson


Moroccan SweetsMoroccan sweets are a unique blend of influences including Arab, French and Berber cultures. The instructor worked closely with a women’s baking association while living in Morocco. The beautifully crafted desserts explore the natural colors and textures of the ingredients. Expect to be working with a variety of nuts, warqa (filo dough), sesame seeds, honey, dates, orange flower water, and spices. Moroccan mint tea will also be prepared and served. Come join us in a hands-on class to explore this delicious side to the culture. Note: Recipes will be different from previous classes, come back for a whole new experience! FOOD:722 | $49P03 Sa 9am-12pm Lisa Payne


Bread Baking 101If you have always wanted to learn how to bake bread this would be a great class for you. To get you started we will discuss equipment, ingredients, measuring, yeast, mixing, kneading, rise, shaping, baking and storing. We will bake simple wheat crusty bread and wheat no-knead bread to practice the skills you need to bake bread at home. The class is a combination of demonstration and hands-on participation. Bring zip-lock bags to take home dough and baked bread leftovers. FOOD:706 | $49P02 M 10am-1pm Dianne Johnson


Spanish TapasDo you enjoy food that comes with a side of lively conversation? Come learn how to make tapas, a Spanish appetizer designed to encourage friendly exchange among friends. Regarded as a style of eating rather than a form of cooking, tapas uses simple methods and imaginative applications of seasonal and local ingredients. An assortment of these flavorful small morsels can make an informal lunch or dinner. In this class, you will learn how to make scallops in saffron sauce, chicken croquette, spinach with raisins and pine nuts, a vibrant red and yellow pepper salad, manchego cheese with quince paste. Take a break from work, relax, and enjoy a splice of traditional Spanish dining. Class is hands-on. FOOD:733 | $49P01 Th 6pm-9pm Prabha Pergadia


Amish Sweets and TreatsAuthentic Amish recipes from Pennsylvania Dutch country. These wholesome pies, cakes and breads have the old-fashioned taste of Amish tradition, but we’ll show you some kitchen shortcuts that will make the recipes as easy as they are delicious. We’ll make shoofly pie, soft molasses cookies, lemon sponge pie, Pennsylvania peaches ‘n cream cheese crust and Amish boiled cookies. Come watch, help, and sample these delightful treats! Class is part demonstration with some hands-on. FOOD:705 | $49P02 W 6pm-9pm Debra Hennen

April 5 Cul. Arts House

Couples Cook: Couscous for TwoHave you ever prepared a pot of instant couscous and wondered about its origins and if you could do more with it? Join us to learn more about this unique, neither grain nor quite a pasta, dish that is in a class of its own. The wonderful texture and flavor-absorbing properties has kept it popular in North Africa, where it originates, and around the world. Discover how couscous is made and prepare a variety of couscous dishes from North Africa and the Middle East including Morocco, Egypt and Israel. Couscous in salads, as a main dish, and as dessert will be covered in this hands-on class. Bring containers to take home leftovers. FOOD:722 | $49P04 F 6pm-9pm Lisa Payne


Advanced Bread BakingThis bread baking class will focus on Artisan bread shaping. We’ll start the class with a review of basic shapes such as the baguette, boule and batard. We will progress to intermediate shaping and scoring with the couronne (crown), epi (wheat sheaf) and fougasse (ladder). You’ll spend time perfecting braiding with four, five, or six braids and also combination braiding. You will also learn how to knot a Fleur de Lis and shape roses for decorative centerpieces. The class is a combination of demonstration and hands-on participation. Bring a container for samples to take home. FOOD:706 | $49P03 Sa 9am-12pm Dianne Johnson


Cookie Baking 101Have you ever made cookies that were too dark, too doughy, too dry, too soft or stuck to the cookie sheet? If your answer is yes, then this is the class for you. You’ll be guided through types of equipment, steps of mixing, baking techniques, proper cooling procedures and best ways for storing. We’ll work with drop, rolled and bar cookies in order to give you lots of practice. The class is a combination of demonstration and hands-on participation. Bring a container for samples to take home. FOOD:708 | $49P01 W 6pm-9pm Dianne Johnson


Gluten-Free DessertsAre you, family and friends gluten intolerant or are you choosing to restrict gluten in your diet? Are you afraid you’ll have to give up desserts forever? If the answer is yes, you’ll want to sign up for this class. This class will give you the skills to add tasty gluten-free cookies and bars back into your diet. The menu includes chocolate chip cookies, Linder cookies, almond biscotti, key lime bars and pecan bars. The class is a combination of demonstration and hands-on participation. Bring a container for samples to take home. FOOD:722 | $49P05 Th 6pm-9pm Dianne Johnson


Chai Tea and Appetizers: Chai Chai Chai!In India’s urban centers, tea stalls are as common as Starbucks, a staple found on every street corner. Patrons stop by to grab a cup of chai, a milk-based tea brewed with a variety of herbs and spices. They pair this with some of India’s most beloved snacks, a mixture of fried and sweet treats. In this class, you will experience the culinary and cultural delights of an Indian tea stall. We will make vegetable pakoras (a fried vegetable medley dipped in a chickpea batter), savory samosas filled with a spicy pea and potato filing, and sweet gajjar halwa, a carrot-based dessert that is a simple, yet delicious, compliment to a great cup of tea. FOOD:722 | $49P06 W 6pm-8pm Prabha Pergadia


Cinco de Mayo PartyPrepare for your own Cinco de Mayo party and learn some incredible dishes for your next Mexican-themed fiesta! Learn how to prepare slow cooked carnitas that are authentically delicious and perfect for tacos, burritos, enchiladas and quesadillas, paired with easy cilantro lime rice! Discover elote, a Mexican street corn that is easy and delicious! Enjoy a taco pie that is tasty and perfect for your next get-together. Don’t forget about dessert- learn how to make horchata cupcakes, where the cinnamon rice-based drink takes center stage in this yummy cupcake!FOOD:714 | $49P01 Sa 10am-1pm Tiffany Smith


Brunch @ Tiffany’s: NOLA Southern BrunchTake your tastebuds on a trip down to New Orleans and enjoy a southern brunch with traditional favorites and a contemporary spin on southern classics! Enjoy Cajun shrimp and grits, homemade beignets with chicory coffee, chicken and waffle bites with butter-infused syrup and a cheesy tater tot sausage bake.FOOD:714 | $49P02 Sa 9:30am-12:30pm Tiffany Smith

May 6 Cul. Arts House

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

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

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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 three 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 House

3137 Hampton AvenueSt. Louis, MO 63139

Near the corner of Hampton and Arsenal St.

Park on Hartford or Hampton. Flagpole in front.

Call 314-984-7777 to register today!

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You may use this form to register in person, by mail, or call us at 314-984-7777

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Spring 2017at the

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stlcc continuing education culinary arts house...

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