Culinary Center at the Lancaster Campus offers range of cooking classes this fall
Aug. 21, 2008
LANCASTER – From grilling tips to soups, breakfast and holiday meals, HACC’s Culinary Center and Cooking School at the Lancaster Campus has an array of courses this fall that will appeal to everyone from budding chefs to busy homemakers and culinary hobbyists.
You can start next week at the kitchens at the Lancaster Campus with a demonstration of harvest grilling, which will be presented from 6-9 p.m. Wednesday, Aug. 27, by Chef Jeffrey L. Stermer. “Harvest Grill” will include demonstrations on how to grill vegetables fresh from the garden, also with holiday feast foods, brined and grilled turkey, oriental glazed ham and burgers. Cost of the class is $50.
“Before you say goodbye to summer, invite friends and family over for one last hurrah with tasty treats straight from the grill,” says Lori Smith-Mitchell, coordinator of community education at HACC’s Lancaster Campus.
“Harvest Grill” and additional noncredit courses offered this fall are part of the new “What’s Cooking with Weis@HACC” program launched at the campus in May. The one-day courses cost $50 each and are taught by Stermer.
Also offered are:
n Pizza, Pasta and More (hands-on), from 10 a.m.-1 p.m. Saturday, Sept. 6. “Depending on where you grew up, you were most likely exposed to regional favorites” when it comes to pizza and pasta, says Smith-Mitchell. Students will learn about different types of pizzas and pastas and different cooking techniques, with an opportunity to prepare fresh pasta, pizza dough and ravioli with meat stuffing.
n Sweet Treats (hands-on), from 6-9 p.m. Wednesday, Sept. 24. As the name implies, the class will learn a variety of techniques for making popular desserts, as well as learn about sweetening substitutions for sugar-restricted diets.
n Cook Breakfast Like a Pro (demonstration), from 9 a.m.-noon Saturday, Oct. 4. Chef Stermer will introduce the class to the delights of a hearty breakfast, including homemade hash browns, hollandaise sauce for eggs Benedict, breakfast wraps, crepes, omelets and special pancakes.
n Thanksgiving 101 (demonstration), from 6-9 p.m. Wednesday, Oct. 22. Don’t let the upcoming holiday get you down. The class will learn a mix of traditional and nontraditional recipes that will give an added sparkle to this Thanksgiving.
n Chili, Soups, Stews (hands-on), from 6-9 p.m. Wednesday, Nov. 12. Get ready for the colder months by learning the basics of making healthy and hearty soups and stews. The class also will learn the differences of various regional chilies, including ingredients and preparation methods.
A two-session course in December will celebrate a global Christmas, with Stermer showcasing regional and traditional favorites from Africa, Germany, Spain, the Middle East and more. “Global Holiday Foods” will be presented from 6-9 p.m. Wednesday Dec. 3 and Dec. 10. The cost for this course is $75.
For more information about Lancaster’s Culinary Center and Cooking School or to sign up for a class, call Lori Smith-Mitchell at 358-2859 or e-mail at lpsmith@hacc.edu.
Or, register online for any of HACC’s noncredit courses by going to www.hacc.edu and click on Noncredit Courses. There you’ll find a list of what’s offered at all of HACC’s campuses, including Lancaster, Gettysburg, Harrisburg, Lebanon and York.
The link leads you to the Shopping Cart where you can enroll. Users receive an e-mail confirming enrollment.
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