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A MATTER OF TASTE

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					Connecticut Culinary Institute

January to April 2005

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Connecticut Culinary Institute

A MATTER OF TASTE
Schedule of Courses January to April 2005
INDULGE YOURSELF THIS HOLIDAY SEASON AND TAKE A CLASS OR GIVE THE PERFECT GIFT - A CCI GIFT CERTIFICATE!
Simple & Sumptuous Chicken
Vunay Sawyer 1:00 PM 1 Session(s) (100117) $100.00 Campus: Farmington Sunday, January 16, 2005 Easy and fabulous tasting chicken entrees to brighten up any menu. These dishes are low in cost, but high in flavors. How about Balsamic Chicken with Caramelized Pears, Mexican Mole Chicken and Jamaican Jerk Chicken.

Mediterranean Cuisine
Dianne Veale 1:00 PM 1 Session(s (220112) $100.00 Campus: Suffield Sunday, January 30, 2005 The foods of Italy and Greece are full of rich, aromatic ingredients: olives, fennel, lemons, pine nuts, herbs and wine accent this popular and healthy cuisine. Join us for a feast. One the menu: Bouillabaisse, Moussaka, Pesce Spada Del Tirreno (Swordfish Mediterranean style), and Lentil salad.

A Taste of "N'awlins"
Larry Siragusa 9:00 AM 1 Session(s (210102) $100.00 Campus: Farmington Saturday, January 22, 2005 Enjoy the richness and flavors that come from the crescent city. Creole cooking at its best. New Orleans has been under seven different flags and occupied by many different nations. A blend of American, Spanish, French, Black West Indies, and Italian. The one thing that stayed constant was the cooks. Probably, the first "fusion" cooking in this country. On the menu: Tomato-Bleu Cheese Napoleon, Shrimp & Andouille Sausage Gumbo, Crabmeat Cheesecake With Pecan Crust, Hoppin’ John, Smothered Okra and for dessert, Baked Apples with Bourbon Pecan Sauce.

Classic Thai Cuisine
Vunay Sawyer 1:00 PM 1 Session(s) (220224) $100.00 Campus: Farmington Sunday, February 6, 2005 Thailand’s rich heritage of Indian and Chinese cuisine give chefs the opportunity to use the freshwater fish of the rivers and canals, the rich grains and cereals of the plains, fresh exotic produce, and seafood from the Gulf of Thailand. Highlighted on this menu: Hot and Sour Shrimp Soup, Shrimp Pad Thai, and Red Curry Chicken with steamed Jasmine Rice.

Fine Art of Cooking I
Don Pinger 1:00 PM 5 Session(s) (100100) $450.00 Campus: Farmington Sunday, January 16, 23, 30, February 6, 13, 2005 If you are an advanced amateur gourmet and you're serious about learning the techniques of fine cooking, this five part series of classes is for you. Once you have begun to master essential cooking techniques, you will be able to apply those skills to the arts of sautéing, braising, steaming, roasting, and poaching as well as fabrication techniques and plate presentation. This is CCI's most popular series, so sign up early! On the menu: Session I Sauté: Sautéed Tuna with a Mediterranean Pan Sauce, Sautéed Julienne Vegetables, and Caramelized Apple Charlotte. Session II - Braising and Steaming: Steamed mussels, Braised Pork and Beef Chuck, Coq au Vin (Chicken and Fall Vegetables Braised in Red Wine) and Steamed Seasonal Vegetables. Session III - Roasting: Roast Sirloin, Herb Roasted Chicken, Roasted Root Vegetables, and Oven Roasted Pears. Session IV - Pan Searing: Pan-seared Swordfish and Tuna, Various Compound Butters, Seared Portobello Mushrooms, and Glazed Carrots with Almond. Session V - Poaching and Emulsification: Poached Atlantic Salmon with Hollandaise Sauce. Poached Chicken with Tarragon Aioli, and Poached Beets and apples.

Spring's Bounty
Bill Apicerno 1:00 PM 1 Session(s (210110) $100.00 Campus: Suffield Sunday, January 23, 2005 It’s the beginning of a brand new season, and the flowers are starting to bloom. Our delectable menu of Red Onion & Grapefruit Salad,Warm & Tangy New Potato Salad, Grilled Spring Lamb with Rosemary-Mint sauce,Asparagus,Watercress Timbale and for dessert…Hummingbird Cake. All of these wonders will allow us to use the best of the earth’s new growth.

Italian Countryside Cooking
Dianne Veale 1:00 PM 1Session(s) (220101) $100.00 Campus: Farmington Saturday, February 12, 2005 Come with us and travel through the regions of Italy. We'll take a sample signature dish from many areas throughout the country, including Caponata with Sardinian Flat Bread, Spinach and Ricotta Gnocchi, Polenta, Pumpkin Risotto with Fontina and Essence of Truffles,Veal Stew with Sage and Roasted Pears with Chianti and Parmesan-Reggiano.

Italian Ragu and Sauces
Jason Truscio 1:00 PM 1 Session(s) (220240) $100.00 Campus: Farmington Saturday, January 29, 2005 We will focus on the authentic Italian sauces and ragus such as Pesto Genovese, Neapolitan Onion Sauce, Sausage Ragu, Bologna Meat Ragu and Tomato Basil Sauce that feature meat, fish and vegetarian recipes. We will work with appropriate imported Italian pastas, which will then be paired with our sauces.

Be Ready for Valentines Day
Bruno Neveu 1:00 PM 1 Session(s) (100106) $170.00 Campus:Farmington Saturday, February 12, 2005 Preparing a ritzy dinner inspired by the Ritz Paris with one of it's former Chefs. A 5 course dinner with elegant table service and a wine paring lecture.

Breakfast Baking
Gary Mitchell 9:00 AM 1 Session(s (170132) $100.00 Campus: Farmington Saturday, January 22, 2005 This class will teach you how to bake like the pros. Dazzle your family and friends with the aroma of fresh baked breakfast treats. We will start with Yeast Raised Doughnuts and then prepare a Sweet Dough that will be turned into Figure Eight Cinnamon Rolls, Danish Pockets and Braided Coffee Cake.

Introduction to Cake Decorating
Danielle Campoli 9:00 AM 3 Session(s) (170100) $190.00 Campus: Farmington Saturday, February 12, 19, 26, 2005 This class is designed for people new to cake decorating. Over three classes, we will cover proper use of the decorating bag, how to use the bag and different tips involved in decorating. We will explore proper techniques used in frosting the cakes as well as learning about cake baking, fillings, and various butter-creams. You will learn about simple borders, flowers, leaves, and freehand writing techniques and then assemble and take home your decorated cake. You will be provided with a bag, coupler, tips, and rose nail to take home with you. Soon you will be confident decorating your own cakes at home.

A Middle-East Sampler
Sue Jefferson 9:00 AM 1 Session(s) (220104) $100.00 Campus: Farmington Saturday, January 29, 2005 The fact that the Arab empire in the middle ages introduced to Europe its modern sciences, surely their cultural input must have been just as influential.The diet of the Middle East is one of the healthiest in the world. Like other cultures around the Mediterranean, food is eaten leisurely, with plenty of light appetizers or Mezzeh to start. Our menu will include Pita Bread, Chickpea and Parsley Soup Morocco,Turkish Salad,Yogurt with Cucumber, Falafel, Boreks and Sizzling Shrimp.

Connecticut Culinary Institute 230 Farmington Avenue Farmington, CT 06032 (800) 76-CHEFS (860) 677-7869 Branch Campus 1760 Mapleton Avenue Suffield, CT 06078 (866) 67-CHEFS (860) 668-3500

Connecticut Culinary Institute

January to April 2005
niques. We’re not exploring Taco Salad and Nachos here, but honest to goodness, South of the Border dishes like Tortillas Salsas, Queso Fundido con Rajas y Chorizo (Melted Cheese with Roasted Peppers and Chorizo), Sopa de Tortilla (Toasted Tortilla Soup with fresh Cheese and Chile Pasilla), Manchamanteles de Cerdo y Pollo (Simple Red Mole with Meat, Fowl, and Fruit), Camarones en Pipian de Almendra (Shrimp in a Simple Green Almond Sauce) and Mangos Flameados (Tequila-Flamed Mangoes). Ignite your taste buds and enjoy the culinary journey South of the Border!

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The Flavors of Spain
Ana Jaramillo 1:00 PM 1Session(s) (220102) $100.00 Campus: Suffield Sunday, February 13, 2005 Come and join us as we explore the regions and the flavors of this popular and fabulous cuisine. We'll prepare a sampling of "tapas" and "Empanadas", such as Tapa de Atun Empanada (Tuna Empanada), Pimientos Rojos Asados con Picadillo de Ajo (Fire-Roasted Peppers with Minced Garlic), Pisto Manchego (Stewed Zucchini, Peppers, and Tomatoes), Paella and Flan al Caramelo (Caramel Flan).

Ravioli and Fresh Pasta
Jason Truscio 1:00 PM 1 Session(s) (220238) $100.00 Campus: Farmington Saturday, March 12, 2005 The Chef will show you how to hand make pasta. You will experiment with the pasta machine preparing the various styles. You will then learn to cut, fill and fold ravioli. Also included is information about wonderfully fresh ravioli fillings.

Tapas
Ana Jaramillo 1:00 PM 1 Session(s )(220105) $100.00 Campus: Suffield Sunday, March 13, 2005 Tapas- the “little foods” of Spain – are a delightful addition to your culinary repertoire. At one time, tapas were nothing more than a dish of olives or almonds, or even a few slices of cheese. Today, tapas have come to encompass any hot or cold dish that can be served in small portions. For your cooking and tasting pleasure we will create Shrimp in Overcoats, Fried Stuffed Peppers,White Soup with Grapes, Chicken in Vinegar Sauce, Potatoes with Chorizo and Bunuelos.

Muffins and Quick Breads
Gary Mitchell 9:00 AM 1Session(s) (160106) $100.00 Campus: Farmington Saturday, February 19, 2005 What are "Quick Breads"? They are delicious breads that do not require yeast. Therefore, there is no proofing time to deal with. Homemade goodies for breakfast, lunch, dinner, and in between. We'll learn three different mixing methods and make (Biscuit Method) Jalapeño Cheddar Cheese Biscuits, (Muffin Method) Orange Nut Bread and (Creaming Method) Cranberry Scones.

Cooking with Herbs
Sheryl Sommer 1:00 PM 1 Session(s) (280103) $100.00 Campus: Suffield Sunday, March 6, 2005 Learn to identify and cook with fresh herbs. Using nature's flavor enhancers we will prepare Strawberry, Gorgonzola,And Chive Bruschetta; Mushroom Ravioli In Sage-Butter Sauce; Sautéed Chicken In a Tarragon Cream Sauce; Cardamom Cookies and Asparagus with Herb Scented Oil.

St. Patrick's Day Dinner
Bill Apicerno 1:00 PM 1 Session(s) (120115) $100.00 Campus: Suffield Sunday, February 20, 2005 The person who was to become St. Patrick, the patron saint of Ireland, was born in Wales about AD 385. His given name was Maewyn. His mission in Ireland lasted for thirty years.After that time, Patrick retired to County Down. He died on March 17 in AD 461.That day has been commemorated as St. Patrick's Day ever since. Imagine a journey overseas where you prepare dinner from an Irish farm including all of the classics: Hearty Irish Soda Bread, Boxty, Dill Carrots in Guinness, and traditional Corned Beef and Cabbage. A truly satisfying menu, and a lexicon to help you decipher it all.

Soups and Breads
Sue Jefferson 9:00 AM 1 Session(s )(210118) $100.00 Campus: Farmington Saturday, March 12, 2005 Homemade soup and fresh bread cannot only take away winter chills but cool off a summer day like nothing else. In this delightful class, we will make a soup for all seasons. We'll start in the spring and move forward to those cold dreary winter days. Spinach and Onion Soup served with Rosemary Walnut Dumplings,Whole Wheat Soda Bread and Cilantro and Jalapeño Butter; Roasted Red Pepper Soup with Crisp Julienned Potatoes, Cornmeal Popovers and Red Pepper Butter; Golden Lemon Chicken Soup with Egg Noodles and Buttermilk Biscuits with Lemon Honey Butter.

Healthy Bread Baking
Gary Mitchell 9:00 AM 1 Session(s) (160107) $100.00 Campus: Farmington Saturday, March 19, 2005 A modification to our traditional bread baking. In this class, you will learn how to bake healthy yeast breads. We will concentrate on Whole Wheat, Oatmeal, Rye, and Grain breads.

Fine Art of Cooking II
Don Pinger 1:00 PM 5 Session(s) (100101) $450.00 Campus: Farmington Sunday, March 20, April 3, 10, 17, 24, 2005 This course builds on the fundamentals learned in Fine Art of Cooking I. In this five-day course, we will fine-tune our skills by preparing a meal that uses more complex techniques and procedures. This course requires a prerequisite of 100100 Fine Art of Cooking I. This menu is sure to please. Session I- Grilling and Emulsification: Grilled Chicken Breast with Balsamic Marinade, Flank Steak with Béarnaise, Rémoulade Sauce and Mixed Greed Salad with Sherry Walnut Vinaigrette. Session II - Shallow Pan Frying: Southern Fried Chicken, Potato Pancakes and Cornmeal Crusted Trout. Session III - Baking: Mom's Famous Meatloaf, Baked Hassle Back Potatoes, and Apple Cinnamon Coffee Cake. Session IV - Soups and Stews: Shrimp Bisque, Cream of Mushroom Soup and Veal Blanquette. Session V - Consommé and Working with Duck: Consommé, Pan Roasted Duck Breast and Sauce Bigarade,Wild Rice Salad, Duck Liver and Apple Mousse.

Portuguese Home Cooking
Gina Johnson 9:00 AM 1 Session(s) (220116) $100.00 Campus:Farmington Saturday, February 26, 2005 Experience the flavors of Portugal with robust dishes from the old country. A unique blend of textures and flavors to delight both family and friends. From the tables of the "old" country, we bring you Kale Soup, Mussels a la Portuguese, Baked Fish Portuguese Style and Portuguese Easter Bread.

Stocks & Sauces
Larry Siragusa 9:00 AM 2 Session(s) (300104) $170.00 Campus: Farmington Saturday, March 12, 13, 2005 During the first session, we'll discuss and prepare the classic stocks. After they have simmered all night, you will come back for session two and prepare a variety of recipes using your own preparations of Roast Sirloin with Rosemary Demi-Glace, Seafood Bisque, Chicken Pot Pie with Mashed Potato Crust over a Puff Pastry Shell, Poached Striped Bass with Lobster Beurre Blanc, Pan Fried Sole with Cardinal Sauce Vegetarian Wild Rice Pilaf with Pistachios and Dried Cherries. The five "mother sauces" and their variations will be taught.

The Flavors of Vietnam
Vunay Sawyer 1:00 PM 1 Session(s) (220225) $100.00 Campus: Farmington Sunday, February 27, 2005 A cuisine chiefly derived from the Chinese, but greatly influenced by the presence of the French as well. In this flavorful cuisine, fresh fruit and vegetables abound, and there is a wide variety of flavors that range from delicate lemon grass to the pungent nuoc mam (fish sauce). The variations on the food themes in the north and south are great, but the sensory appeal of both regions come together nicely to create a great dining experience. Choose your favorites from this varied menu: Rice Paper Wrapped Salad Rolls with Shrimp and Hoisin-Peanut Sauce, Pho (Beef and Noodle Soup), Lemongrass Chicken and Fried Rice.

The Best of Mexican Cooking
Ana Jaramillo 1:00 PM 1 Session(s) (220228) $100.00 Campus: Suffield Sunday, February 27, 2005 Discover a whole range of exciting flavors and new tech-

Our Gift Certificates Make the Perfect Gift for the Holiday Season. You can purchase them by phone at (860) 677-7869 or by stopping by our Farmington Campus, located at 230 Farmington Avenue. They are wonderful gifts that allow individuals to sign up for any class that interests them, or lets people enjoy a meal at Café Mise en Place and they fit perfectly into a stocking, or under a tree. Let CCI help make this a wonderful, delicious holiday season.

Connecticut Culinary Institute 230 Farmington Avenue Farmington, CT 06032 (800) 76-CHEFS (860) 677-7869 Branch Campus 1760 Mapleton Avenue Suffield, CT 06078 (866) 67-CHEFS (860) 668-3500

Connecticut Culinary Institute

January to April 2005

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The Sea's Bounty
Vunay Sawyer 1:00 PM 1 Session(s) (260103) $100.00 Campus: Farmington Sunday, March 20, 2005 Beginning with boning finfish, you'll learn the basics of seafood cookery. Try techniques like poaching, baking in parchment paper and sautéing, plus add some great recipes such as Oysters Rockefeller, Pan Seared AsianStyle Tuna with Wasabi Cream and Fish in Papillote to your repertoire. Learn new ways to serve these healthy favorites.

Empanadas
Ana Jaramillo 1:00 PM 1 Session(s) (220241) $100.00 Campus: Suffield Sunday, April 3, 2005 Empanada is a Spanish word meaning pie or turnover. The English call them pasties. In the Caribbean they are called Postulates.The Italians have the Calzone. An empanada is a kind of turnover or Calzone, filled with meat, fish, vegetables, cheese or a combination of the above, baked or fried in vegetable oil or more often in animal fat. Enjoy Beef Empanadas, Green Chile Chicken and Queso Empanadas, Brazilian Shrimp Empadinhas, Potato and Chorizo Empanadas, Party Empanadas and Empanadas De Calabaza (Pumpkin Empanada).

and apply this new skill to your own knives. You will learn how to chop, slice and dice efficiently and carefully. Chiffonade, Rondelles, diagonals, Julienne, Batonnet, Paysanne, and Brunoise are some of the cuts you will be taught. You will be provided with a sharpening stone to take home and keep in your kitchen. Remember to keep knives sharp!

Breakfast at the B&B
Elizabeth Schumacher 1:00 PM 1 Session(s) (290105) $100.00 Campus: Farmington Sunday, April 17, 2005 Find out the secrets of a great breakfast from a Bed and Breakfast Pastry Chef. Learn how to make Caramelized Pears with Raspberries, Herbed Eggs in Puff Pastry with Hollandaise Sauce, Blueberry-Lemon Muffins, Berries in a Cloud, Banana Crepes with Brown Sugar Syrup and Tuscan Rosemary Bread with OrangeHoney Butter.

Garlic, Garlic And More Garlic
Bill Apicerno 1:00 PM 1 Session(s) (220103) $100.00 Campus: Suffield Sunday, March 20, 2005 Just when you thought it was safe to kiss the chef! Enjoy an entire menu devoted to cooking with everyone’s favorite aromatic flavoring. We’ll make everything from soup to bread. Enjoy Roasted Eggplant and Garlic Soup, Garlic Chip Cookies, Roasted Garlic and Wild Mushroom Risotto, Chicken with 40 Cloves of Garlic and Crudité with Garlic Aioli. Remember, it takes two to enjoy the “stinking rose.”

Making the Most of your Herbs
Sheryl Sommer 1:00 PM 1 Session(s) (280104) $100.00 Campus: Suffield Sunday, April 3, 2005 A continuation of our Cooking with Herbs class. We will be combining herbs to create unique flavors. Create a whole dinner flavored with fresh herbs from your garden. You will be able to dazzle your family or guests with Herbed Ricotta Spread,Warm Shrimp Salad with Ginger-Tarragon Dressing, Dill Pesto, Spicy Carrot Fritters with Fresh Salsa, Goat and Cream Cheese Raviolis, Ravioli with Herbed Walnut Sauce, Winter Vegetable Plate with Garlic-Parsley

Basic Knife Skills I
Bill Mellow 9:00 AM – or - 1:00 PM 1 Session(s) (100115) $100.00 Campus: Farmington Saturday, April 23, 2005 Knowing how to select and use knives is an important factor in producing gourmet meals safely. In this class, you will be shown how to properly sharpen cutlery and apply this new skill to your own knives. You will learn how to chop, slice and dice efficiently and carefully. Chiffonade, Rondelles, diagonals, Julienne, Batonnet, Paysanne, and Brunoise are some of the cuts you will be taught. You will be provided with a sharpening stone to take home and keep in your kitchen. Remember to keep knives sharp!

Advanced Cake Decorating
Danielle Campoli 9:00 AM 3 Session(s) (170101) $190.00 Campus: Farmington Saturday,April 2, 9, 23, 2005 This class is full of advanced techniques for the experienced cake decorator. We'll learn side borders, shells, scrolls, garlands and strings. You'll assemble and decorate a European style torte cake with a mousse filling and butter cream. We will also discuss wedding cakes and how to construct them. The decorating supplies issued in the introductory course will be required for this class. Prerequisite: 170100 Introduction to Cake Decorating.

Sauces: Pan to Plate
Sauce, Pork Tenderloin with an Herb Crust and Sage Apple Cake. Larry Siragusa 9:00 AM 1 Session(s) (300101) $100.00 Campus: Farmington Saturday, April 9, 2005 Are you interested in preparing delicious sauces that take only minutes to prepare? It's simple when you know how! We'll develop sauces that compliment your dishes. On the menu: Buerre Blanc with Sole, Bordelaise Sauce with Beef Tenderloin, Red Pepper Coulis with Pork, and Chasseur Sauce with Sautéed Chicken.

Summer Salads: A Main Meal
Dianne Veale 1:00 PM 1 Session(s) (270105) $100.00 Campus: Farmington Sunday, April 24, 2005 When it’s too hot to cook, a crisp, cool main course like a Cobb Salad, Mezzo Ditali al Gorgonzola, Shrimp and Banana Salad, Couscous - Feta Salad, French Summer Salad (Coeur de laitue, mimosa d’oeuf dur et pignons) and Panzanella can be just the right answer!

Special Occasion Brunch
Gina Johnson 9:00 AM 1 Session(s) (290102) $100.00 Campus: Farmington Saturday, April 2, 2005 Company coming? Famished family? Too late for breakfast? Too early for lunch? Here's help with our innovative and easy menu of Spinach Potato Cakes, Broiled Grapefruit, Chicken Stuffed Pancakes with a Pecan Syrup, Orange Ginger Scones, Banana French Toast with a warm Banana Topping, Celebrations Inn Triple Baked Ginger Pears, Sausage and Egg Brunch Casserole and Popovers.

Especially for Beginners
Bill Apicerno 1:00 PM 3 Session(s) (100108) $170.00 Campus: Suffield Sunday,April 10, 17, 24, 2005 Are you on your own for the first time? Tired of takeout menus? Want to cook for yourself but don't know where to start? Relax and learn just how much fun cooking can be. You'll be surprised at how much you'll learn in this introductory course. We'll teach you about basic kitchen sanitation, kitchen staples, cooking principles, and tools and equipment. Not only that, you get to cook too! We will start with simple dishes like Chili and Jalapeño Cornbread and increase the degree of difficulty with Mesclun Salad with Classic Red Wine-Garlic Vinaigrette With French Bread Croutons and Pizza and finally Sautéed Chicken Breast With Sweet and Sour Melon Sauce, Classic Rice Pilaf, Steamed Vegetables With Oil and Garlic and then top it off with Strawberry Shortcake.

Let's Do Brunch
Elizabeth Schumacher 1:00 PM 1 Session(s) (290101) $100.00 Campus: Farmington Saturday, April 30, 2005 Brunch is a lovely way to celebrate a shower, graduation or anniversary. If you're planning a spring party, this is the class for you. Easy and quick to do, your guests will love Pear Salad, Stromboli, Savory Profiteroles, Asparagus and Prosciutto Strudels and Fancy Cream Puffs.

Northern Italian Cuisine
Jason Truscio 1:00 PM 1 Session(s) (220233) $100.00 Campus: Farmington Saturday, April 2, 2005 In this class we will be encompassing cuisines of Milan, Torino, and Venchencia. Antipasto: Basil, Avocado and Sweet Grape Tomato. Salad: Baby Arugula, Fennell and Parmesan Cheese. Pasta: Orecchietti with Pesto Genova. Risotto: Tiger shrimp, Arborio rice and Fava beans. Dessert: Red wine and Anise poached Bosc Pears.

Cold Summer Soups
Larry Siragusa 9:00 AM 1 Session(s) (270109) $100.00 Campus: Farmington Saturday, April 30, 2005 Soups are not just for fall and winter, and you can forget about chicken noodle and cream of celery! You’ll learn light and luscious recipes, showing off the best of the season’s fresh fruits and vegetables, highly flavored herbal mixtures, quick and easy soups and soup garnishes. We will chill them and then enjoy Spanish Gazpacho with Cucumber Granite Vichyssoise (Iced Cucumber, Citrus, Minted Melon, Apricot and Strawberry) for lunch.

Basic Knife Skills I
Bill Mellow 1:00 PM 1 Session(s) (100115) $100.00 Campus: Suffield Sunday, April 17, 2005 Knowing how to select and use knives is an important factor in producing gourmet meals safely. In this class, you will be shown how to properly sharpen cutlery

Connecticut Culinary Institute 230 Farmington Avenue Farmington, CT 06032 (800) 76-CHEFS (860) 677-7869 Branch Campus 1760 Mapleton Avenue Suffield, CT 06078 (866) 67-CHEFS (860) 668-3500

Connecticut Culinary Institute
230 Farmington Avenue 1760 Mapleton Avenue Farmington, CT 06032 Suffield, CT 06078

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January to April 2005 Schedule of Courses

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