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Culinary

Knife & Food Preparation Skills
Do you have dull knives? Do you want to learn basic skills for the kitchen? Chef Tim will go through everything you need to know about kitchen knives from  purchasing, choosing which knife for the job, use, care, and sharpening. We will also learn about prepping food items for recipes and make a couple of basic recipes  with our prepped ingredients. Please bring the following items to class: a cutting board, potato peeler, and your favorite kitchen knife wrapped in a heavy cloth kitchen towel, secured with a rubber band. There is a $10 material fee payable to the instructor at class.
Mon 6-9 p.m. Feb 4 1 Session
Tim Freed Rm 100, Bldg.11 HLR-3404-302 $29
IVCC-East Campus

Ultimate Chocolate
Attention chocoholics! If you love chocolate then you can’t miss out on this one. We will examine the process of making chocolate, where it comes from, the different varieties available to us, and of course some wonderful recipes. We will take a look at some of the best chocolate pairings including salt and spicy! Of course chocolate is for dessert, but Chef Tim will show you some other applications as well to add to your recipe book including a chocolate coffee seasoning rub and chocolate soup! There is a $15 material fee payable to the instructor at class.
Mon 6-9 p.m. Mar 18 1 Session
Tim Freed Rm 100, Bldg. 11 HLR-3607-303 $29
IVCC-East Campus

Classic Sauces I
Chef Tim Freed will show you how to create traditional sauces from all across the globe. We’ll examine why sauces are needed, how to make them and learn about the mother sauces. Learn just how simple it is to create dishes that you can make in your home instead of going out to eat. Discover how to make and sample sauces such as lemon buerre blanc, aglio e olio, gravy and tuscan sun dried tomato. There is a $15 material fee payable to the instructor at class.
Mon 6-9 p.m. Apr 1 1 Session
Tim Freed Rm 100, Bldg. 11 HLR-3414-304 $29
IVCC-East Campus

Savory Sauces II
Join Chef Tim for the second installment in the popular sauce series where he’ll continue to show you how to create more intricate sauces such as mayonnaise and hollandaise. Discover how to make the perfect cocktail sauce, chicken picatta, seafood louie and more. There is a $15 material fee payable to the instructor at class.
Mon 6-9 p.m. Apr 15 1 Session
Tim Freed Rm 100, Bldg. 11 HLR-3920-304 $29
IVCC-East Campus

Everything's Better With Bacon
Bacon…possibly one of the best parts of the hog, and one of Chef Tim’s preferred ingredients. Join us as we examine bacon: how it is made, varieties, and some delicious recipes. Fatty and smoky, bacon makes many dishes shine on a plate. Recipes will consist of an entire meal devoted to the hog’s belly including bacon
cheddar lard biscuits, bacon potato soup, salad, entrée and a dessert of candied bacon. There is a $15 material fee payable to the instructor at class.
Mon 6-9 p.m. Apr 29 1 Session
Tim Freed Rm 100, Bldg. 11 HLR-3419-304 $29
IVCC-East Campus

Salmon: All You Need to Know and More
Salmon is meaty, luxurious, and healthy. It’s Chef Tim’s favorite fish of all time! We will look at salmon species, difference of wild caught vs. farm raised, and butchery of a whole salmon. Recipes will consist of oven roasted salmon, salmon mousse spread, smoked salmon salad, and more. Whether you want to be more health conscious in your choice of food; learn more about how to cook fish, or have never tried preparing salmon at home but always wanted to, this is a class you cannot afford to miss. There is a $20 material fee payable to the instructor at class.
Mon 6-9 p.m. May 6 1 Session
Tim Freed Rm 100, Bldg. 11 HLR-3418-305 $29
IVCC-East Campus