The division of Continuing Education is offering several new cooking classes taught by personal chef Adrienne Cymbala and professional caterer Jeamesha Stapleton. These hands-on classes are taught in the college’s kitchen and students have fun sampling their kitchen creations at the end of each class.
In “Four Dinners from One” , a 3 hour class on Monday June 4th, students will learn to make one base meal that then creates the foundation for additional meals for the rest of the week. Starting with roast chicken, students will prepare additional dishes including easy Thai green curry with fresh vegetables, chicken quesadillas with mild salsa, and Asian chicken soup with cellophane noodles, spinach and mushrooms. In the new “Main-Dish Salads” class on Wednesday June 13th, students will learn to prepare light yet filling salads great for spring and summertime meals. Salads will include spring mint tabbouleh, Turkish chopped salad, and Mexican black bean salad.
Additional new classes include “A Culinary Journey Around the World”, starting July 23 with dishes from India, America, Spain, China, and France, as well as “Vegetarian Cooking” which starts June 7th. Each course now includes the price of instruction and the food. For full class details see pages 43-44 in the summer brochure located online www.ucc.edu/noncredit
or call the Continuing Education office to register at (908) 709-7600.