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Culinary

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DIY: Steak House Night
There is nothing better than a great steak house dinner! Chef Tim will show you how easy it is to turn your next night at the steak house into a DIY night at your own home. We will make the traditional steak house favorites and a couple of Chef  Tim’s own versions, that will make you the star of the show at your next date night or dinner party. Recipes will include: sausage and parmesan stuffed mushrooms, Caesar salad with homemade dressing, cast iron seared New York strip steak, steak butter, how to make those perfect sautéed onions and mushrooms, bacon and shallot roasted Brussel sprouts, double baked potato and a special dessert. There is a $20 material fee payable to the instructor the night of class.
Wed 6-9 p.m. Feb 5 1 Session
Tim Freed CTC-123, IVCC HLR-3422-302 $29

Cajun Cuisine
Louisiana culinary cuisine is one of uniqueness and diversity with African, French and local influences making up the main flavors of Louisiana’s official taste. We will look at the history of Cajun cuisine, and also cook up traditional Cajun dishes! There is a $15 material fee payable to the instructor the night of class.
Wed 6-9 p.m. Feb 19 1 Session
Tim Freed CTC-123, IVCC HLR-3925-302 $29

Old World Classics: Eastern Europe
The old country, Eastern Europe, is home to some of the most historic cultures in the world from the Polish, Russian, and the Baltic States. Eastern Europe is an area that has brought some of the best dishes to the dinner table. We will discuss cuisine, food traditions, and authentic old world dishes. Recipes will include: borscht soup, potato pancakes, chicken kiev, golabki, goulash, and a couple other great old world classics. Join us for a great opportunity to reconnect with the old world traditions of Eastern Europe. There is a $15 material fee payable to the instructor the night of class.
Mon 6-9 p.m. Mar 3 1 Session
Tim Freed CTC-123, IVCC HLR-3934-303 $29

A Few Good Hens: Chicken 101
Chicken is sometimes seen by home cooks as bland, dry, and intimidating to cook properly. Learn how to cook this tasty bird the correct way. Learn the different varieties of chicken available in the United States, how to break down a whole chicken, the difference between a roaster, a fryer, and how to properly handle, store, and cook chicken. Recipes will include: whole roasted chicken, chicken piccata, chicken cacciatore, parmesan crusted chicken breasts, garlic chicken legs, and more! There is an $18 material fee payable to the instructor the night of class.
Wed 6-9 p.m. Mar 19 1 Session
Tim Freed CTC-123, IVCC HLR-3423-303 $29

Hog Heaven: Pork Recipes
Pork is versatile, flavorful and just downright good! This class will focus solely on the hog. Discuss different types of pork, the diverse cuts, and some of Chef Tim’s favorite recipes. Recipes will touch on different muscle cuts including pork chops, ground pork, bone in pieces of pork, and the tender juicy filet mignon of the hog, the pork tenderloin. We will also go over some recipes for the off cuts of pork as well. There is a $15 material fee payable to the instructor the night of class.
Wed 6-9 p.m. Apr 2 1 Session
Tim Freed CTC-123, IVCC HLR-3424-304 $29

Sauces IV: Barbecue Sauce
Summer is right around the corner and you’ll be firing up the grill to make your favorites. Why use a commercialized processed sauce when you can make your own from scratch! Dive into the 4th installment of our ever popular sauce class series. Barbecue (BBQ) sauces are almost as American as apple pie. Examine the history of BBQ sauces, their differences, regional varieties, and what foods they are best paired with. Recipes include: Kansas City style, South Carolina mustard style, Texas style, Alabama white sauce, sweet peach BBQ sauce, and additional great recipes. There is a $15 material fee payable to the instructor the night of class.
Wed 6-9 p.m. Apr 30 1 Session
Tim Freed CTC-123, IVCC HLR-3935-304 $29

Summer Time Seafood
Seafood is one of Chef Tim’s passions and his to pursuit to educate the community on culinary topics is spear headed by it. Discuss cooking methods, seasonal availability of summer specific species, and great recipes. Recipes prepared in class will depend on availability. Possible recipes include: marinated shrimp, salmon, red snapper, how to properly grill lobster tails, fish tacos, and Chef Tim’s favorite…ceviche. There is a $20 material fee payable to the instructor the night of class.
Wed 6-9 p.m. May 7 1 Session
Tim Freed CTC-123, IVCC HLR-3421-305 $29

Cake Decorating for Beginners
Have you ever wanted to make your own cakes that are not only delicious but also pleasing to the eye? This class is for beginning decorators wanting to learn basic techniques for icing cakes, making borders and a variety of flowers. Learn how to make buttercream frosting and practice lettering. You will learn tips from a professional cake decorator in this hands-on class. A supply list will be sent to you prior to the start of class. There is a $20 material fee payable to the instructor the night of class.
Tue 6-8 p.m. Feb 4-18 3 Sessions
Susan Ellis CTC-123, IVCC HLR-3301-302 $59

Tue 6-8 p.m. Apr 1-15 3 Sessions
Susan Ellis CTC-123, IVCC HLR-3301-304 $59

Intermediate Cake Decorating
If you have mastered the basics, it’s time to take your cake decorating to the next step. This class will include making advanced flowers and an introduction to working with fondant. Learn techniques for creating roses and other flowers, advanced borders and how to cover a cake in fondant and trim. A supply list will be sent to you prior to the start of class. There is a $20 material fee payable to the instructor the night of class.
Tue 6-8 p.m. Feb 25-Mar 4 2 Sessions
Susan Ellis CTC-123, IVCC HLR-3302-302 $39

Tue 6-8 p.m. Apr 22-29 2 Sessions
Susan Ellis CTC-123, IVCC HLR-3302-304 $39