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Welcome to Welcome to the Restauran Restauran Restaurant School at

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Welcome to Welcome to the Restauran Restauran Restaurant School at Powered By Docstoc
					               Restaurant
Welcome to the Restaurant School at Walnut Hill College
                                                            PA,     cultural             world-      city.
      Centrally located in University City in Philadelphia, PA, the cultural center of a world-class city.

Our classes are specifically designed to introduce the amateur chef to the world of cooking, or to give the
intermediate or advanced cooks a chance to learn something new. Whether you are a homemaker, busy professional
or enjoy cooking as a hobby, we invite you to join us as we explore all facets of the industry. With assistance from
professionally trained chef instructors, students prepare recipes in a hands-on environment in our kitchens at The
Restaurant School at Walnut Hill College; Impress your friends with your knife skills and gourmet touches! The
instructors are accomplished educators and they will inspire you with their creative skills and wealth of knowledge.
All of the courses for our 2010 programs are designed to develop your skills to their fullest potential.

The History of the College
Established in 1974 as The Restaurant School, The Restaurant School at Walnut Hill College is an accredited
independent, degree-granting institution dedicated to educating those who wish to pursue careers in the hospitality
industry. Founded by a restaurateur, chef, maître d’, and an educational specialist, The Restaurant School at Walnut
Hill College is Philadelphia’s first college focusing on hospitality education. Over thirty-five years ago, our first
graduating class of 12 students began the college’s long tradition of launching inspired restaurateurs.

As The Restaurant School grew in size, scope, and reputation, the focal points of Culinary Arts, Pastry Arts, and
Hotel Management programs were added to meet market demands. In time, the school earned national accreditation
and approval to grant specialized associate and bachelor degrees. Today, The Restaurant School at Walnut Hill
College educates approximately 600 students each year, meeting the needs of the growing restaurant and hospitality
industries.

Class Location
Culinary Arts, Pastry Arts and Management classes are located in our Allison Mansion building on main campus at
4207 Walnut Street, Philadelphia PA, 19104. Wine Academy classes are located one block down, at the Center for
Hospitality, at 4100 Walnut Street, Philadelphia PA 19104, 215-222-4200.

       Policy
Refund Policy
A $10 processing fee will be applied to all refund requests. A refund will be issued for a class up to one (1)
week prior to class with an original receipt. If class has begun and you wish to cancel your registration on the
first night only, a 50% fee will be assessed. No refunds will be given after the first night. We do not give
refunds or transfers to “no-shows” or missed classes. Transfers and credits will be permitted with no
processing fee. A $30 fee will be charged for all returned checks.

Information on all Classes
Should The Restaurant School at Walnut Hill College cancel a class, you will receive a full refund. Gift
Certificates are non-refundable. The Restaurant School at Walnut Hill College reserves the right to cancel or
limit the size of any class and to alter its chef instructor, curriculum, ingredients, recipes, tuition, fees and
policies as deemed necessary. Missed classes cannot be made up or refunded and classes are non-transferable.
You are required to bring your own cooking utensils to all hands on cooking class for Pastry and Culinary
Arts classes. All of the Community Education courses, with the exception of programs such as the Youth
Summer Cooking Camp or Junior Chef Classes, are for individuals eighteen years of age or older. You are
advised for safety reasons to wear closed toe and rubber sole shoes to all classes. Please check out our hotline
267-295-2399, for weather updates or contact the office at 267-295-2367.

            4207 Walnut Street, Philadelphia PA, 19104 * 215-222-4200 * www.walnuthillcollege.edu




4207 Walnut Street                                                                      www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                         1
                                               Culinary Arts
Introduction                   Hands-
Introduction to Culinary Arts: Hands-On
This course is designed to teach basic culinary techniques for the home cook in six weeks. Learn knife
skills, the fundamentals of sauces, basic vegetable cookery and cooking techniques with meat, chicken and
fish. Upon completion, participants will have developed a solid culinary foundation and will become more
confident in the kitchen.
Some of the recipes include; Braised Chicken Legs with Tart Green Apples, Mussels Steamed in Beer, Zucchini Bread, Chicken
Brandy Mustard Cream Sauce, Pan-fried Eggplant with Tomato Concasse, Pesto Sauce, Fresh Egg Pasta, Cheese Filled Peppers
with Pesto Sauce, Wild Rice Pilaf, Risotto, Béchamel Sauce and Hollandaise Sauce.
Curriculum:
Week 1:            Knife Skills & Safety; Stocks
Week 2:            Classic & Contemporary Sauces
Week 3:            Grains, Potatoes & Vegetables
Week 4             Homemade Pastas & Sauces
Week 5:            Dry Methods of Cooking
Week 6:            Moist Methods of Cooking

Dates:            Winter Session 1: Tuesdays, January 5, 12, 19, 26, February 2, 9, 2010
                  Winter Session 2: Tuesdays, February 16, 23, March 2, 9, 16, 23, 2010
                  Spring Session 1: Tuesdays, April 6, 13, 27, May 4, 11, 18, 2010- no class 4/20 due to spring break
                  Summer Session 1: Tuesdays, May 25, June 1, 8, 15, 22, 29, 2010
Time:             7:00 pm-9:30 pm
Tuition:          $325.00

Introduction to Culinary Arts One Day Workshop: Hands-On
Introduction                          Workshop: Hands-
Join us for a one-day Introduction to Culinary Arts for the beginner cook. You will learn knife skills, stocks,
soups and sauces.
Some of the recipes include; Béchamel sauce, Hollandaise Sauce, Shrimp Bisque, Gazpacho, Brandy Mustard Cream Sauce, Pork
chops with Rosemary Pan Sauce.

Dates:             Sunday, January 10, 2010
                   Sunday, March 7, 2010
                   Sunday, May 23, 2010
Time:              11:00 am-4:00 pm
Tuition:
Tuition:           $135.00
                Cooking Hands-
One Day Italian Cooking: Hands-On Hands-
                             Wine: Workshop
One Day Italian Cooking: and Wine: Hands-On Workshop
Join us for the “Best of” Northern and Southern Italian classes in a one day workshop. If you love Italian
Join us for the “Best of” Northern and Southern Italian classes in a one day workshop. If you love Italian
flavors and old world style cooking this workshop is for you. A host of wonderful flavors await you in this
flavors and old world style cooking this workshop is for you. A host of wonderful flavors await you in this
workshop. Learn dishes from each region, classical and modern twists. You will also enjoy an Italian wine
workshop. Learn dishes from each region, classical and modern twists.
tasting to finish off our meal.
Dates:
Dates:             Sunday October 7, 2009
                  Sunday, February 11,2010
                   Sunday February 7, 2010
                   Sunday May 2, 2010
Time:
Time:             11:00 am-4:00 pm
                   11:00 am-4:00 pm
Tuition:
Tuition:          $135.00
                   $135.00




4207 Walnut Street                                                                            www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                            2
         Workshop: ands-    Workshop
Grilling Workshop: Hands-On Workshop- Parent/Child (open to all ages)
Get your grill ready for summer! Join us for a wonderful workshop to learn the ins and outs of grilling and
BBQ. In this class you will learn the secrets of grilling beef, chicken, fish, vegetables and fruit and many
great sauces to add to your favorite dishes.
Dates:            Sunday, June 13, 20101
Time:             11:00 am-4:00 pm
Tuition:         $135.00 Tuition for two people $199.00
           Workshop: Hands-
Steakhouse Workshop: Hands-on Workshop Parent/Child (open to all ages)
Join us for a wonderful day with your child in this Steakhouse workshop. In this class you will learn all
about beef and how to make a great steakhouse dinner at home with all the fixings.
Dates:             Sunday June 6, 2010
Times:             11:00am- 4:00pm
Tuition:          $135.00 Tuition for two people $199.00


                                             ands-
Italian Grilling Workshop and Wine Tasting: Hands-On Workshop
Seafood, Meats and Italian vegetables on the grill, in this workshop we will take a journey through the
Italian regions to learn the ins and outs of grilling with an Italian wine tasting to complete the grill flavors.
Dates:            Sunday, June 13, 2010
Time:             11:00 am-4:00 pm
Tuition:          $135.00

         Cooking-
Southern Cooking- Hands On
Join us to learn how to make southern favorites like fried chicken and catfish, and other great southern
down home side dishes. This class will help to cure your cravings for Southern fried Chicken done right.
Dates: Wednesday, February 3, 2010
Times: 7pm-9:30pm
Tuition: $65.00

      Culinary-
Coco Culinary- Hands On
Join our Chefs to show you how to add a wonderful ingredient, Coco, to Savory dishes. Explore the world
of chocolate in a culinary kitchen. We will cook different courses with the main ingredient of coco.
Dates: Wednesday, April 28, 2010
Times: 7pm-9:30pm
Tuition: $65.00

        Workshop–
Soufflé Workshop– Hands On
Master this light airy mixture and the techniques to make the soufflé “rise”. We will work on both sweet and
savory soufflés and wonderful sauces that complement the dish.
Dates: Sunday, April 11, 2010
Times: 11am-4:00pm
Tuition: $130.00

Eggs-
Eggs- Hands On
Learn all the different ways to cook and prepare eggs. Whether it is for breakfast, lunch or dinner, eggs are
a wonderful component to any dish. Eggs can be cooked in a wide variety so join us to learn about the egg.
Dates: Monday June 21, 2010
Times: 7pm-9:30pm
Tuition: $65.00

4207 Walnut Street                                                                      www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                         3
             Culinary Arts: Hands-
Intermediate Culinary Arts: Hands-on Workshop
This sequential course is for those who have completed The Introduction or who already know how to
cook, but want to enhance their culinary skills and improve their techniques.
Curriculum:
Week 1:          Poultry and Game meats
Week 2:          Meat- Beef and Veal
Week 3:          Meat – Pork and Lamb
Week 4:          Fish – Flat and Round
Week 5:          Crustaceans
Week 6:          Soufflés
Some of the recipes include; Shrimp Oregano, Roast Cornish Game Hen with American Bread Stuffing, Salmis of Mallard Duck,
Beef Bourguignon, Thai-style Barbecued Spare Ribs, Prawn Pilaf, Calamari Con Patate, Clams Casino, and Grilled Bluefish
Summer Style
Dates:                 Wednesdays, March 3, 10, 17, 24, 31, April7, 2010
Time:                  7:00pm-9:30pm
Tuition:               $375.00
                            Hands-
Intermediate Culinary Arts: Hands-on Workshop
This sequential 2 week course is for those who have completed The Introduction to Culinary Arts or who
already know how to cook, but want to enhance their culinary skills and improve their techniques. Learn
how to cook game meats, different techniques for Poultry, and explore the general world of meat.
Some of the recipes include; Roast Cornish Game Hen with American Bread Stuffing, Salamis of Mallard Duck, Beef Bourguignon, and Thai-style
Barbecued Spare Ribs.
Curriculum:
Week 1:              Poultry and Game Meats
Week 2:              Meat - Beef, Veal, Pork

Dates:               Sunday, January 10 and 17, 2010
Time:                11:00 am – 4:00pm
Tuition:             $270.00


     Tales: Hands-
Fish Tales: Hands-On Class
Let us take you on a sea voyage to explore fish cookery. Learn how to apply appropriate cooking methods and
seasoning to Shellfish and Fish. You will work with Shellfish, flat and round fish.

Date:
Date:                Monday, June 7 and 14, 2010
Time:                7-9:30pm
Tuition:             $125.00


                    Hands-
Vegetarian Cuisine: Hands-On Workshop
Are you a long-time vegetarian looking to spice up your menu choices? Have you or a family member become a
vegetarian? Join us in this two night class to explore some tasty recipes to bring to your Vegetarian dinner table.
Curriculum:
Week 1:           Vegetarian 1- Vegetables and Tofu
Week 2:           Vegetarian 2- Setain and Grains
                       Saki: Hands-
                  and Saki Hands-On Workshop
Fun with Sushi Mondays,: February 8, 15, 2010
Dates:
                  Wednesdays, May 26, be finger food
Sushi is a Japanese specialty designed toJune 2, 2010 for appetizers, snacks or a full meal. Join Chef Steve
Latona in this class on how to make sushi, roll it, and create an accompanying sauce and taste different
Time:             7:00pm-9:30pm
Tuition:          $155.00

4207 Walnut Street                                                                                       www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                                   4
types of Saki. You will also learn how to combine different types of sushi and what foods go best with their
unique flavors. A sushi matt is included with class for you to take home and practice.

Dates
Dates:           Monday, January 4, 2010
                Wednesday, February 24, 2010
                Monday, May 24, 2010
Time:           7:00 pm – 9:30 pm
Tuition:        $70



                   Hands-   Workshop
Cooking with Beer: Hands-On Workshop
When cooking with beer the barley, malt and hops enhance the flavor. Spend a night learning how to cook
great food with one of the world’s most popular beverages. We will show you how to choose the right beer
for your dish. In this class you will cook with beer and drink it too!

Date:           Monday, February 22, 2010
                Wednesday, June 30, 2010
Time:
Time:           7:00 pm – 9:30 pm
Tuition:        $65.00

                            Home: Hands-
Great Steakhouse Cooking at Home: Hands-On Workshop
Take the guess work out of an All-American steak dinner. Learn how to cook great cuts of beef with the
right sauce and get ready for the grill.

Dates
Dates:          Wednesday, January 6, 2010
                Wednesday, June 16, 2010
Time:            7:00 pm – 9:30 pm
Tuition:        $65.00

              and       Hands-
Spanish Tapas and Wine: Hands-On Class
Spanish Tapas can vary from simple to complex and include many different flavors. They can form an
entire meal or simple items to snack on. Let our chefs take you through the complex flavors to help you
make great tasting tapas at home to accompany any glass of wine.

Date:
Date:           Thursday, February 25, 2010
                Monday, April 12, 2010
Time:           7:00 pm- 9:30 pm
Tuition:        $65.00

     Cooking: Hands-
Thai Cooking: Hands-On Class
Thai Food is internationally famous. Join us for a one night cooking class to learn how to create these
dishes at home. Harmony is the guiding principle for all Thai dishes, a marriage of eastern and western
influences for a unique blend.

Date:
Date:           Monday, January 11, 2010
                Monday, April 26, 2010
Time:           7:00 pm-9:30 pm
Tuition:
Tuition:        $65.00

4207 Walnut Street                                                                 www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                      5
                  Hands-
Brunch Favorites: Hands-On Class
Having overnight guest this holiday season, join us for a brunch workshop to discover how to make a
fantastic brunch to impress your guests. We will touch on many different bunch recipes and cocktails sure
to impress everyone.
Date             Sunday, March 28, 2010
Time:           11:00 am-4:00 pm
Tuition:        $135.00


         Lobster: Hands-
Crab and Lobster: Hands-On
It is all about crab and lobster in this class. Learn how to steam them, sauté them, grill them, and use them
in a variety of dishes.
Date:
Date:              Wednesday, June 9, 2010
Times:             7:00pm-9:30pm
Tuition:           $75.00

                            Hand-
One Pot Meals and Soups On: Hand-On Workshop
Come in from the cold weather to an aromatic homemade cup of soup. We will teach you how to cook and
create great tasting soups along with satisfying one-pot meals to warm your winter.

Date:            Thursday, January 14, 2010
                 Thursday, February 18, 2010
Time:            7:00 pm – 9:30 pm
Tuition:         $60.00

      Cooking-
Irish Cooking- Hands On
Join us to make an Irish Feast for St. Patrick’s Day. Learn how to make corn beef and Cabbage, Sheppard’s
Pie and Guinness Stew to name a few. Get your dinner table ready for this great holiday.
Date:           Monday, March 15, 2010
Times:          7:00pm-9:30pm
Tuition:        $65.00

       Harvest: Hands-
Spring Harvest: Hands-On Class
Join Chef Pepino and learn how to cook from the bounteous harvest that comes from your garden during
the spring and summer. Learn what is in season and what to look for when buying from farm stands or your
local supermarket. Use farm fresh ingredients and new cooking ideas. Chef Pepino will also give you
helpful hints on how to grow your own garden for the summer.

Date:            Monday, June 28, 2010
Time:           7:00 pm – 9:30 pm
Tuition:        $65.00




4207 Walnut Street                                                                 www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                      6
      Skills: Hands-   Workshop
Knife Skills: Hands-On Workshop
Join us for a one-night cooking class to learn and gain confidence when using your knives. Master the
proper chef techniques for julienning, chopping, slicing, dicing, and mincing along with many other skills.

Date             Thursday, February 4, 2010
                 Monday, May 10, 2010
Time:            7:00 pm – 9:30 pm
Tuition:
Tuition:         $65.00

  Chocolate                                    Hands-
A Chocolate Valentines Day Dinner and Dessert: Hands-On Class
Join Chef Marie Stecher and Chef Pepino for a one day Valentines Chocolate class. Learn sinful chocolate
entrées and desserts to enjoy on Valentines Day or for any romantic night of the year.

Date:           Sunday, February 7, 2010
Time:           11:00apm- 4:00pm
Tuition:        $135.00 or 2 for $200.00


       Free-
Gluten Free- Cooking Pastry and Culinary: Hands On Workshop
Join Chef Marie Stecher and Chef Richard Pepino for a Gluten-Free cooking class. You will explore both
Culinary Dishes and Pastry Dishes for Gluten Free Cooking at Home.
Date:           Sunday, January 24, 2010
Time:           11:00pm- 4:00pm
Tuition:        $135.00 or 2 for $200.00

Mediterranean Cooking-
Mediterranean Cooking- Hands On
Join Chef Cathy Logothetis as she takes you on a journey through the Mediterranean Regions. She will help
you explore the different foods that each region has to offer. You will explore traditional dishes and
desserts.
Date:           Sunday, February 28, 2010
                 Sunday, March 21, 2010
Time:           11:00pm- 4:00pm
Tuition:        $135.00




4207 Walnut Street                                                                 www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                      7
                                       Sips and Nibbles
                       Hands-           Classes
                       Hands-On Cooking Classes with Cocktails
        Join us in these exciting classes and learn how to make astonishing dishes as well as
                 Grand cocktails, or have a tasting to see how to marry great flavors.
                   Tuition for Classes: Series of 4 is $245.00 or $65.00 per class.
                                Classes:
                            re: Hands-                Tasting
Margaritas and Mexican Fare: Hands-on Class and Tasting
Date:
Date:            Monday, January 25, 2010
Time:          7:00 pm-9:30 pm
Tuition:       $65 or the Series of 4 for $245.00

                                   Hands-
Italian Appetizers and Bellini’s – Hands-on Class and Tasting
Date:
Date:          Monday, February 1, 2010
Time:          7:00 pm-9:30 pm
Tuition:       $65 or the Series of 4 for $245.00

Saki and Chinese Favorites- Hands-on Class and Tasting
Saki              avorites
                 Favorites- Hands-
Date          Monday, February 22, 2010
Time:         7:00 pm-9:30 pm
Tuition:      $65 or the Series of 4 for $245.00

                    Plates- Hands-
Martini’s and Small Plates- Hands-on Class and Tasting
Date:
Date:          Monday, March 1, 2010
Time:          7:00 pm-9:30 pm
Tuition:       $65 or the Series of 4 for $245.00
                              Hands-
Cocktails &Hors d’oeuvres: Hands-On Class and Tasting
Join us for a fun night of mixing cocktails and making hors d’ oeuvres for your next party or casual get-
together where we will teach you helpful bar hints, great new drink ideas, as well as crowd pleasing foods.

Date:           Monday, January 18, 2010
                Monday, May 24, 2010
Time:            7:00 pm-9:30 pm
Tuition:        $65.00
              Dinner-
Cinco de Mayo Dinner- Hands On
Join us to create a festive Cinco de Mayo dinner and cocktails. What a great night to explore the traditional
foods of this holiday from Mexico.
Date:
Date:            Wednesday, May 5, 2010
Time:             7:00 pm-9:30 pm
Tuition:          $65.00

Our Hands on Culinary Arts classes require you to bring:
        Knives: French or Chef, Paring and Serrated
        Spoons: Slotted and or Wooden
        Measuring Cups and Spoons
        Spatula, Whisk, Peeler and Tongs
        Apron and two Dishcloths

All items and much more can be purchased at our College Store on 41st and Walnut Street. (267)295-2339

4207 Walnut Street                                                                 www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                      8
                                              Pastry Arts
Introduction            Arts: Hands-
Introduction to Pastry Arts: Hands-On Class
This 6 week course is designed for those who love to bake and want to expand their talents, and for those
who would love to acquire the skills to bake. After completing this course, you will be able to incorporate
basic scientific techniques into the art of baking.

Some of the recipes include; Classic French Bread, Whole Wheat Bread, Rugeloch, Apple Cinnamon
Cake, Genoise, Gingerbread, French Butter Cream, Pastry Cream, Almond Macaroons, and Italian
Meringue.

Curriculum:
Curriculum:
Week 1:         Bread and Sourdoughs
Week 2:         Pastry Dough, Pastry Cream and Pie Fillings
Week 3:         Cake Baking, Icings
Week 4:         Mousses, Decorating
Week 5:         Quick Breads
Week 6:         Cookies

Dates:                         1:
                Winter Session 1 Thursdays, January 7, 14, 21, 28, February 4, 11, 2010
                               1:
                Spring Session 1 April 1, 8, 15, 29, May 6, 13, 2010 no class 4-22 due to spring break
                Summer Session 1: May 20, 27, June 3, 10, 17, 24, 2010
Time:           7:00pm-9:30pm
Tuition:        $325.00

Easter Breads Workshop: Hands-On
Easter                  Hands-
Our Pastry Chef’s will show you how to make Easter breads for the holiday season that your family and
friends will adore! Plus we will teach some great customary quick breads.

Dates:          Sunday, March 21, 2010
Times:          11:00am- 4:00 pm
Tuition:        $135.00

Irish Pastry Workshop: Hands On
Join Chef Meg Christensen and learn how to make Irish Potatoes, Irish Soda Bread, Scones and much
more to welcome in St. Patrick’s Day.
Dates:          Sunday, March 14, 2010
Times:          11:00am- 4:00 pm
Tuition:        $135.00

Italian Inspired Desserts: Hands On
Come into our kitchens to explore Italian baking. Learn traditional desserts and some new twists on the old
world favorites.
Dates:           Sunday, May 2, 2010
Times:           11:00am- 4:00 pm
Tuition:         $135.00




4207 Walnut Street                                                                      www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                        9
           Basics Hands-
The Bakery Basics: Hands-On Class
In this workshop learn the science and the art of basic techniques. This one day workshop will cover all of
the bakery shop basics, pastry dough, pastry crèmes, pies and tarts.

Dates
Dates:            Sunday, February 21, 2010
Time:
Time:            11:00am- 4:00pm
Tuition:
Tuition:         $135.00

Cheesecakes         Workshop: Hands-
Cheesecakes & Tarts Workshop: Hands-On Class
Learn how make perfect cheesecakes, tarts and various toppings with Chef Marie Stecher. This one-day
workshop will help you turn out the best cheesecakes. Please bring your own spring cake form pan

Date:             Sunday, February 28, 2010
Time:            11:00am- 4:00pm
Tuition:         $125.00

Parent/Child                         Hands-
Parent/Child Afternoon Tea Workshop: Hands-On Class (open to all ages)
Learn how to prepare traditional and non-traditional scones, miniature pastries and tea sandwiches. Sit
down with a cup of tea after class with Chef Stecher and enjoy your creations.

Date:
Date:            Sunday, May 2, 2010
Time:
Time:            11:00 am- 4:00 pm
Tuition:
Tuition:         $125.00 or for 2 people $200.00

                        Hands-
French pastry Workshop: Hands-On Class
Learn the art of French pastry for your home. Join us for this one-day workshop to learn the best of French
desserts for after dinner and breakfast.

Date:            Sunday, February 21, 2010
Time:            11:00 am- 4:00 pm
Tuition:         $125.00

                                       Hands-
Parent & Child Bread & Pizza Workshop: Hands-On Class
Bread has been a staple since prehistoric times. Join Chef Derek Andress for a workshop to learn how to
make classic breads, European and American artisan breads, as well as the Friday night favorite—Pizza.

Date:            Sunday, January 10, 2010
                 Sunday, June 13, 2010
Time:            11:00am- 4:00pm
Tuition:         $125.00

                         Hands-
Italian Pastry Workshop: Hands-On Class
Learn the art of Italian pastry for your home. Join us for this one-day workshop to learn the best of Italian
desserts to impress your family and friends.
Date:            Sunday, May 2, 2010
Time:            11:00 am- 4:00 pm
Tuition:         $125.00


4207 Walnut Street                                                                  www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                      10
Introduction                             Hands-
Introduction to Wedding Cake Decorating: Hands-On Workshop
This 2 week workshop with Chef Meg Christensen covers what you need to know to create spectacular cake
decoration; must know how to bake a cake, this class cover decorating only.

Date:           Sunday, January 10 and 17, 2010
Time:           11:00am- 4:00pm
Tuition:        $300.00
Introduction                                  Hands-
Introduction to Gum Paste Decorating: Hands-On Workshop
Introduction                                  Hands-
Introduction to Gum Paste Decorating: Hands-On Workshop
Gum paste is versatile and pliable, easy to shape like modeling clay, and can be tinted, painted and dried
with uniqueis versatile and pliable, easy to shape like modeling clay, andcovers what you need to know in
Gum paste texture. This 2 week workshop with Chef Meg Christensen can be tinted, painted and dried
order to create realistic flowers and other shapes;Chef Meg Christensen covers what you need to know in
with unique texture. This 2 week workshop with
order to create Sunday, February 21 other28, 2010 must have completed the Wedding Cake Workshop or
                realistic flowers and and shapes;
Date:
class.
Time:           11:00 am- 4:00 pm
Tuition:        $270.00
Date:           Sunday, October 25, and November 1, 2009
                Sunday, February 21 and 28, 2010
Introduction $300.00                     Hands-
Introduction to Butter Cream Decorating: Hands-On
Tuition:
This class with Chef Meg Christensen covers what you need to know in order to create realistic flowers
Introduction                                  Hands-
Introduction to Butter Cream Decorating: Hands-On
 This class with Chef Meg Christensen covers patterns need to next in order to create realistic flowers and
and other shapes, learn the technique to makewhat you for your knowcake all out of butter cream.
                Monday, March 29,
Date: shapes, learn the technique to2010 patterns for your next cake all out of butter cream.
other                                make
Time:
Date:           7:00pm- 9:30 pm
Tuition:        $65.00
Time:           7:00pm- 9:30 pm


                           ands-
                    Arts: Hands
Intermediate Pastry Arts: Hands-On
This 6 week course builds on the techniques taught in the Introduction to the Pastry Arts class and is open
to those who are comfortable with their baking skills and want to enhance their repertoire.

Some of the recipes include; Chocolate Short Dough, Fruit Soufflé, Crème Brulee, Challah Bread, Lemon
Blueberry Scones, Crepes, Chocolate Mousse, Cinnamon Buns, Vanilla Sponge Cake, and Ganache.


Curriculum:
Week 1          Enriched Breads: Challah Bread, Honey Wheat Bread
Week 2          Breakfast Pastry: Biscuits, Scones and Cinnamon Buns
Week 3          Plated Desserts: Crepes and Dessert Sauces
Week 4          Decorating Cakes
Week 5          French Desserts: Soufflés and Crème Brulee
Week 6          Chocolate: Ganache, Mousse, Cognac Tart, and Soufflé

Dates:          Winter Session1: Thursday, February 18, 25, March 4, 11, 18, 25, 2010
Time:           7:00pm-9:30pm
Tuition:        $325.00




4207 Walnut Street                                                                 www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                     11
                     Workshop: Hands-
Advanced Pastry Arts Workshop: Hands-On Class
Join Chef Derek Andress in this workshop to help sharpen your skills in the world of advanced Pastry Arts.
You must have completed Introduction to Pastry Arts and Intermediate Pastry Arts class with Chef
Andress.
Date:          Sunday, March 7 and 14, 2010
Time:          11:00 am – 4:00 pm
Tuition:       $245.00

            Workshop: Hands-
Petit Fours Workshop: Hands-On Class
Learn how to bake various bite size iced and decorated cakes for your next party or buffet table. This class
will show you traditional and contemporary styles.

Dates:            Sunday, February 21, 2010
                  Sunday, June 6, 2010
Times:           11:00 am – 4:00 pm
Tuition:         $110.00

          Desserts: Hands-
Chocolate Desserts: Hands-On Class
Join us and learn how to spice up your table with various new desserts for the winter months. Learn how
adding chocolate can enliven an old recipe and give you comfort during the cold winter nights.

Date:            Wednesday, February 3, 2010
Time:            7:00pm- 9:30pm
Tuition:         $65.00

        Class: Hands-
Cupcake Class: Hands-On
Join Chef Marie Stecher and learn how to use unusual flavors and new techniques for decorating your
cupcakes.
Dates:          Wednesday, January 13, 2010
                Wednesday, June 2, 2010
Time:           7:00 pm-9:30 pm
Tuition:        $60.00

Parent/Child Cupcake Workshop: Hands-On Class (open to all ages)
Parent/              Workshop: Hands-
Join Chef Marie Stecher to learn how to create traditional yet modern cupcakes. Celebrate making
cupcakes with a memorable experience in the kitchen.
Dates:                   Sunday, May 16, 2010
Time:                    11:00 am -4:00pm
                people:
Tuition for two people: $110.00


             Brioche: Hands-
Croissants & Brioche: Hands-On Class
Explore the wonderful word of croissants and brioche in this two week workshop. Learn the classic and
traditional as well as flavored croissants and brioche. Chef Marie Stecher will also show you all the secrets to
making puff pastry and other tasty treats.

Dates:           Sunday, March 14, 2010
Time:            11:00 am 4:00 pm
Tuition:         $125.00
4207 Walnut Street                                                                  www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                      12
                                      Dessert: Hands-
A Chocolate Valentines Day Dinner and Dessert: Hands-On Class
Join Chef Marie Stecher and Chef Pepino for a one day Valentines Chocolate class. Learn sinful chocolate
entrées and desserts to enjoy on Valentines Day or any romantic night of the year.

Date:
Date:           Sunday, February 7, 2010
Time:           11:00apm- 4:00pm
Tuition:        $135.00 or for 2 $200.00



All of our hands on Pastry Arts classes require you to bring:
        Pastry brush and Wooden spoon
        Serrated knife and Paring knife
        Rubber spatula, Whisk and metal bench scraper
        Measuring cups and spoons, Apron and two Dish Towels
        Four tips of standard shapes and sizes and two pastry bags for cake classes only
        Small and large icing spatulas for cake classes only

All of the items and much more can be purchased at our College Store on 41st Street or call (267)295-2339
Community Education classes make great gifts! Contact Latasha Fletcher if you would like to purchase a
Gift certificate at 267-295-2325 or e-mail her at lfletcher@walnuthillcollege.edu.




            Our Culinary and Pastry Arts Instructors
Derek Andress – Pastry Instructor
Chef Derek Andress has over 20 years of experience as a food service professional, including institutional,
hotels, catering and fine dining restaurants. He has a Bachelor of Science in Culinary Arts with a minor in
Business Management from Drexel University. He also has an Associate of Science degree in Hotel and
Restaurant Management from Delaware County College. Chef Andress has attended the Notter School for
Pastry Arts in Gaithersburg, MD and Orlando, FL.

In addition, Chef Andress has worked with Master Pastry Chef Jacques Torres at Le Cirque in New York
City. Most recently, he worked as the Executive Pastry Chef at Savona in Gulph Mills, PA. While he was
there, the restaurant received awards from the James Beard Foundation, won Best Dinner in 2000 and
2003 from the Chaine des Rotisseurs, and was awarded 5 diamonds from AAA in 2003.

Meg Christensen - Pastry Instructor
Chef Meg Christensen is a graduate of The Restaurant School at Walnut Hill College in Pastry Arts. She
began her career path in high school as a cake decorator and then after a brief career as a Civil Engineer she
came back to what she truly loved. She has worked at several Philadelphia area restaurants and has been
teaching at Walnut Hill College since 2002. She is the winner of the 2002 and 2003 Noel Chocolate
Competition for “Best Taste”. She also received the awards for “Best Theme,” “Best Decoration,” and
“Best in Show” at the 2008 Let Them Eat Cake wedding cake competition. Chef Christensen is also a
Certified Spanish Wine Educator and a candidate for the International Sommelier Guild Diploma. Chef
Christensen holds a Bachelors of Arts in Art History and a Bachelors of Science in Civil Engineering from
the University of Notre Dame.

4207 Walnut Street                                                                 www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                     13
Steve Latona – Chef Instructor
Chef Latona received a Bachelor of Arts in Communications from New England College in Henniker, New
Hampshire; he later attended the Chef Training Program at The Restaurant School. Prior to coming on
board at The Restaurant School, Chef Latona held executive-level positions at several Philadelphia
restaurants. These positions include Executive Chef at The Happy Rooster, Executive Sous Chef at Avenue
B, Striped Bass, and Venus & the Cowboy; He was the Executive Chef at BLT’s Cobblefish. He has also
worked as a Party and Sous Chef at Peach Street Caterers in Willow Grove, PA, and as a Sauté Chef at
Union Square Café in New York, and accomplished an apprenticeship at Restaurant Pierre Gagnaire in
France. He also participated in a stint as a TV food stylist on the Epicurious show on the Discovery
channel.

Richard Pepino - Chef Instructor
Chef Richard Pepino holds a Bachelor of Science in Hotel and Restaurant Management and Business
Administration from Drexel University. Chef Pepino has over18 years of experience in the food service
industry. He has held executive level positions for Aramark Corporation. These positions include Executive
Chef at the Charming Shoppe’s in Bensalem, PA; Food Service Director at JPMC in Newark, DE; Food
Service Director at Boeing, Ridley Park, PA; and Food service Director at Accenture, Wilmington, DE.
Chef Pepino was also the Chef at Sonoma Restaurant in Philadelphia, Pa and Voltaco’s Italian foods in
Ocean City, NJ.


Marie Stecher – Pastry Instructor
Chef Stecher holds a Bachelor of Arts degree in Communications from Rowan University. She earned her
associate degree in Pastry Arts from the Restaurant School at Walnut Hill College. She also continued her
pastry studies at the French Pastry School in Chicago, IL and Valrhona School in Tain L`Hermitage,
France.

Chef Stecher has 12 years experience in the pastry fields. Most recently, she was the Pastry Chef at Susanna
Foo’s Chinese Cuisine, Philadelphia, PA. Prior to that, she was with the Ritz Carlton Hotel in Philadelphia
for five years and was part of the opening team for the new property on the Avenue of the Arts. Her other
industry experiences include: St. Regis Hotel, Philadelphia, PA; Tangerine Restaurant, Philadelphia, PA;
La La Land Restaurant, Rehoboth, DE; Sweet Daddy’s Bakery, Wayne, PA; Restaurant Passerelle, Radnor,
PA, and Captain Mey’s Bed and Breakfast, Cape May, NJ.


Jocelyn Wood – Culinary Instructor
Chef Wood holds a Bachelor of Culinary Arts from The Restaurant School at Walnut Hill College. Most
recently she heads the Community Education and Industry Relations Department. She also chairs the
Alumni Relations Department at the college as well as teaching the community education classes for the
past seven years.

Chef Wood has over ten years experience in the restaurant industry, prior to coming on board at The
Restaurant School, Chef Wood owned the Mad Hatters Tea Room in Downingtown, PA. Her other
industry experiences include Kelly Catering, Downingtown, PA, American Bar and Grill, Exton PA, Spence
Café in West Chester, PA, Perfect Setting Catering, Malvern, PA, Mallon’s Bakery in Ocean City, NJ, and
The Waterfront, Ocean City NJ.




4207 Walnut Street                                                               www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                    14
                            and                                Chefs
              Culinary Arts and Pastry Arts Classes for Junior Chefs
                                   10-
                              Ages 10-18 years old

                       Hands-
Crab and Lobster: Hands-On -junior
It is all about crab and lobster in this class. Learn how to steam them, sauté them, grill them and use them
in a variety of dishes.
Date:
Date:              Saturday, February 27, 2010
Time:
Time:              1:00am- 3:30pm
Tuition:
Tuition:           $ 65.00
                              Hands-      Class-
Mediterranean Cooking: Hands-On Class- Junior
Join us and learn how to cook the bounteous harvest that comes from the Mediterranean regions. Chef
Cathy Logothetis will help you explore this region and make great dishes.
Date:              Saturday, April 10, 2010
Time:              1:00 am – 3:30 pm
Tuition:           $65.00
        Steakhouse                         Hands-     Workshop-
Great Steakhouse Cooking at Home: Hands-On Workshop- Junior
Take the guess work out of an All-American steak dinner. Learn how to cook great cuts of beef with the
right sauce and get ready for the grill.
Date:
Date:            Saturday, January 16, 2010
Time:             1:00 pm- 3:30pm
Tuition:          $65.00
                               Hands-       Class-
Afternoon Tea Workshop: Hands-On Class- Junior
Learn how to prepare traditional and non-traditional scones, miniature pastries and tea sandwiches. Sit
down with a cup of tea after class with Chef Stecher and enjoy your creations.
Date:               Saturday, May 8, 2010
Time:              1:00 am- 4:00 pm
Tuition:           $65.00




4207 Walnut Street                                                                 www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                     15
                               The Management Office
The Restaurant Business Plan
The Dollars and Sense of Owning a Restaurant course is both for those individuals who dream of one day
becoming a restaurateur, as well as those interested investing in one.

Harris Eckstut shares his knowledge in this 2 week class from over twenty years as a successful Philadelphia
restaurant owner - insights that can only come from long-term accomplishment and commitment. From an
attendee of the Class: “Just a note to thank you. The information you gave us was beyond useful! We now
have a more realistic perspective about the restaurant business. Thanks again for everything.” Eckstut is
not only an expert in his field, he is a lively presenter who incorporates his restaurant business knowledge
and depth of experience with learning methods that keep participants actively engaged and prepared to
make important decisions once the course is over - ones that can lead to profitable new ventures, or save
investors from potential losses and more.

Dates:          Tuesdays, February 9, 16, 2010
Time:           6:00 p.m. - 8:30 p.m.
Tuition:        $75.00




4207 Walnut Street                                                                www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                     16
                                         The Wine List
Champagne Tasting Class
Add a little sparkle to your life! Explore the vast world of Champagne and sparkling wine. Join us for a
relaxing evening conversing with friends, learning the history of, and tasting Champagne.

Date:            Thursday, February 11, 2010
Time:            7:00pm-9:00pm
Tuition:         $60.00

Great Wine for Under $15.00
Grab your friends and learn how to buy great wines under $15.00 in Pennsylvania. This wine tasting will
show you how to buy delicious yet inexpensive wine in Pennsylvania.
Date:           Thursday, March 11, 2010
Time:            7:00pm-9:00pm
Tuition:        $40.00

Wines of the Loire Valley, France

In this class we will discuss the wines of this sometimes overlooked wine region of France. From Sauvignon
Blanc, to Muscadet, to Chenin Blanc, and Cabernet Franc, we will discuss these grape varietals and the
different regions where each is grown. We will explore the many styles of wines this region has to
offer, from dry to sweet, sparkling wines, and roses.
Date:             Thursday, April 8, 2010
Time:             7:00pm-9:00pm
Tuition:          $40.00

Wines of Alsace

In this class we will discuss the history of this storied wine region of Northeastern, France. Wines from the
seven cepages (grape varietals) of Alsace will be tasted, and we shall discuss the various styles and distinct
terroir of this region.
Date:              Thursday, March 25, 2010
Time:               7:00pm-9:00pm
Tuition:            $40.00

The Wines of Tuscany

This wine region presents many unique wines, including Chianti, Rosso and Brunello di Montalcino, and
Super Tuscans. We will explore the stylistic differences of these wines and find out why this region
produces some of the best, and highest rated wines in the world.
Date:            Thursday, January 21, 2010
Time:            7:00pm-9:00pm
Tuition:         $40.00




4207 Walnut Street                                                                  www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                      17
                                                       Series
                                        Wine Tasting Series
                                     $45.00 or all 3 for $105.00
Dessert Wines and Desserts Tasting Class
Join us for a scrumptious night of tasting dessert wines including Ice Wines and other Specialty wines along
with a variety of appetizing desserts from our pastry shop.
Date:             Tuesday, March 11, 2010
Time:             7:00pm-8:30pm
Tuition:          $45.00
Wine and Cheese Tasting Class
Join us for a wonderful wine and cheese tasting. We will explore many different regions of wine along with
cheeses from all over the world.
Date:             Tuesday, March 18, 2010
Time:             7:00pm-8:30pm
Tuition:          $45.00
Wine and Chocolate Tasting Class
White, dark, and milk chocolate lead the way in this wine tasting class. Learn how to pair great wines with
all different types of chocolate candy.
Date:             Tuesday, March 25, 2010
Time:             7:00pm-8:30pm
Tuition:          $45.00

                                                        Series
                                         Spirit Tasting Series
                                       $75.00 or all 3 for $199.00
                                       $75.00

Vodka and Shell Fish Tasting Class
Join us for a scrumptious night of tasting Vodka along with a variety of different shell fish appetizers.
Date:             Tuesday, February 2, 2010
Time:             7:00pm-9:00pm
Tuition:          $75.00 or all 3 for $199.00
                    unters
Whisky and the Hunters Table Tasting Class
Join us for a wonderful whisky tasting along with great appetizers from game meats. We will explore how
game meats are a great pair for whiskey.
Date:             Tuesday, February 9, 2010
Time:             7:00pm-9:00pm
Tuition:          $75.00 or all 3 for $199.00
Oyster and White Wine Tasting Class
Oysters and White Wines are a great match. In this tasting class we will see what bottles match perfectly
with our friends from the sea.
Date:             Tuesday, February 16, 2010
Time:             7:00pm-9:00pm
Tuition:          $75.00 or all 3 for $199.00




4207 Walnut Street                                                                www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                     18
                                     Wine &Beer Dinner



         Challenge
 5 Wine Challenge Dinners for the Winter and Spring of 2010
 Great Wines of the world go head-to-head. The wine experts at The Restaurant School at Walnut Hill
 College will debate the nuances of wines from world’s great wine regions. Dine on cuisine prepared
 from these regions and help decide which wines you think prevail as the finest.

 Dates:
 Wednesday        January 20, 2010          Africa vs. Australia
 Wednesday        February 17, 2010         France vs. Chili
 Wednesday        March 24, 2010            Champagne vs. Sparking wines
 Wednesday        April14, 2010             Spain vs. Italy
 Wednesday        May 12, 2010              U.S. vs. France

 Price:        $55.00 per person per dinner (Includes tax and tip) or
               $225.00 for all 5 dinners in 2010 per person
 Time:         7:00pm
 Location:     The Great Chefs Room at the Restaurant School at Walnut Hill College
 Menu:          4 course Chef Menu with 8 wine tastings



     vs.
Wine vs. Beer Challenge Dinners
Great Wines and beers of the world go head to head. The wine experts at The Restaurant School at
Walnut Hill College will debate with Cicerone Alex Crowe from the beer world about the nuances of wines
                                                TM



and beers from world’s greatest regions. Dine on cuisine prepared from these region and help decide which
wines or beer you think prevail as the finest.

Dates:           Thursday, January 7, 2010
Price:           $65.00 per person per dinner (Includes tax and tip.)
                 $65.00
Time:
Time:            7:00pm
Location:        The Great Chefs Room at the Restaurant School at Walnut Hill College
Menu:            4 course Chef Menu with 8 wine/beer Tasting




                                             Beer Classes
Alex Crowe - Instructor
Alex Crowe has eight years professional brewing experience with six as brewmaster of the Sackets Harbor Brewing
Company in N.Y., managing both brewpub and contracted brewing operations. He holds a Bachelor of Science
degree in Biochemistry from S.U.N.Y. at Stonybrook, and a Master of Science degree in Biochemistry from the
4207 Walnut Street                                                                     www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                         19
Albert Einstein College of Medicine, Bronx NY. He also holds a Degree in Brewing Technology from the Siebel
Institute in Chicago. He is a Certified CiceroneTM, Certified Beer Judge and has medaled in three International
Brewing Competitions in six different beer style categories, in addition to a WSET Intermediate Wine Certificate
(with distinction).

    Beer:                Lectures
All Beer: 6 Weeks of Lectures and Tasting Beer
Six lectures and tastings on the subject of beer are being offered for the first time this fall. The explosion of diversity in
beers has led to a bewildering beer jungle for the consumer and the restaurateur. How does one choose? Sommeliers,
asked to create beer lists, beer judges in training, homebrewers who want to understand more about the styles they are
recreating and the beer curious will benefit from these lectures. Each class comprises two hours of lecture interspersed
with eight to ten tastings. These introductory level classes are designed to instill a working knowledge of the beer
environment to the uninitiated. Those preparing for the Cicerone program Beer Server Certification will find this set
of courses an invaluable opportunity to study for the exam with beer in hand.

Week 1: Beer Ingredients and Processing
What exactly is malt? Does water really make a difference in beer flavor? These and more questions will be answered
in the first lecture of the beer series. Hard and soft water, pale, high dry, caramel and roasted malts, and a variety of
American and noble hops will be covered with additional information on the basics of how the brewer creates beer
from grain. From grain to glass all aspects of the brewing process are covered. Tastings will include the various malts
and hops discussed as well as the beers that feature them.

Week 2: Serving Beer and Beer Tasting
After all of that work the brewer put his beer in your hands. Ever wanted to know how a draft system works? Learn
how to treat beer kindly, and keep your beer fresh and delicious. Yes, you will taste bad beer and learn how to spot it
and why it happened. Does beer go with food? Yes indeed, and better than wine in many cases. Learn some of the
more original and unexpected matches.

Week 3: Beers of England
Ever wonder why pale ale is amber? Or why they drink warm beer in England? This course provides an introduction
to the beer styles originating in the British Isles. Although focusing primarily on beer flavors, the historical,
technological and cultural aspects of beer will also be discussed. Tastings will be interspersed with and complement the
lecture.

Week 4: Beers of Germany
Lock arms and rock to the ¾ time. The class will be introduced to the varying major types of German lagers on a first
name basis, Pilseners, Octoberfest beers, Bocks. But Germany is not only famous for lagers, taste the distinctive ale
styles as well. Ever have trouble pouring a wheat beer into a glass? Learn the Meister pour and do it flawlessly every
time.

Week 5: Beers of Belgium
This is an introduction to the varied and unusual beers of Belgium that are making such a splash here in Philadelphia.
Take a trip to the middle Ages and sample beer from before the days of hops, pure yeast cultures, and light beer. This
is not your daddy’s beer (unless you’re from Belgium, then it goes back 50 generations). You will not believe what
you’re drinking.

Week 6: Craft brews of America
You have every right to wave the flag; American craft beer is excellent and surpasses imported beer in many ways. The
brewing revolution in America has advanced in lock step with the epicurean fantasy world that is growing around us.
Learn what it means to call something an American style beer and taste the difference. This course will focus on local
beers of Philadelphia, but will touch on some of the more popular craft beers and taste why they are no longer micro.
Refresh your palate with beer made here and know once and for all why fresh beer is the best beer.

Date:               Mondays: January 18, 25, February 1, 8, 15, 22, 2010
Time:              6:00pm-8:30pm
Tuition:           $250.00



4207 Walnut Street                                                                             www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                            20
                                       Whiskey Tasting Classes
    Brandolo-
Joe Brandolo- Instructor
I come to you with over thirty years as a seasoned wine and spirit's professional that span hospitality, sales,
and education and am a devoted "Slow Food" advocate who strongly believes in that "sense of place" when it
comes to food, wines & spirits and my tastings reflect that perspective. Having "kicked dirt" in vineyards and
privately toured wineries from around the world as well as toured distilleries guided by their Master
Distillers that include Scotch, Irish Whisky, Bourbon, Vodka, Gin, and Cognac, I have also experienced
the artisanal and the factory and both have their respective merit. Over the years I have had the good
fortune of being a whiskey ambassador for a major holder of whiskey from around the world along with
writing, selling, and speaking on various topics including wine, spirits, and hospitality and try to appeal to the
romantic side of wine and spirits and provide a taste of history and folklore. Presently, I am able to
represent a portfolio of wines and spirits that are on wine lists and on back bars in your favorite restaurants
in Philly.

                        New- Tasting
Whisk(e)y Old World and New- Tasting Class
This brown spirit has a tradition that is interwoven into various cultures from around the world. Whiskey
has played a part in history and is produced in places that include the British Isles to the US and onto
Japan. From Father Matthew in Ireland to the Temperance Crusade that inspired Prohibition, nothing has
been able stop the craft of making a good dram of whiskey. Did you know that the Stock Car races we
watch today were inspired by the bootleggers of the South that made fast cars to escape the long arm of the
law? Each style is distinctively different given the type of grains, the percent of alcohol left during the
distillation, and the use of barrels for aging. Come, learn the various taste profiles that make each unique
and learn a gain an appreciation for the art and craft of whiskey.
Date:              Monday, January 11, 2010
Time:              6:00pm-8:30pm
Tuition:           $45.00
                This class, as well as all the others, makes a great gift!

                              First Growth and CSW Training
               CSW*Training
It’s Here: The CSW*Training Program
“Certified Specialist in Wine,” one of the world’s top wine credentials.
Two in One
Some people want a wine course that is thorough but fun. Others want a world-renowned wine credential.

Our First Growth course can offer both!

To experience our ten-week course that has been highly praised for nearly 20 years, just sign up for the First Growth course. Every
week, led by instructors who are experts in their fields, you will get to taste six or more wines presenting wine varieties from around
the world. Once again we’re holding the line on the price: it’s still just $498 for the First Growth course.

In addition, if you would like to become a "Certified Specialist in Wine," choose the “CSW option.” Although you will pay an
additional $200, this is an excellent option, as the normal price (from the Society of Wine Educators) is $325. In addition to the
regular First Growth materials, CSW-Option students will receive the official Study Guide for the CSW course, one year’s access to
the SWE’s Online Wine Academy (15 online modules, covering all of the world’s wine regions, complete with online practice-
tests), and admission to the CSW exam, to be held at Walnut Hill College on Monday, December 8, 2008. Our First Growth
instructors, several of whom already hold the CSW or CWE credentials, will serve as coaches as you prepare for the CSW exam.


4207 Walnut Street                                                                                     www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                                 21
                                                     First Growth
The “First Growth” course provides wine knowledge for all levels. Concise, focused, interactive sessions create an
understanding of the major wine producing regions varieties and wine styles of the world. Food and wine pairings,
techniques of proper wine service, and reading and understanding a wine label are covered. Each class is a
combination of lecture, discussion and tasting. Participants will taste a minimum of six wines each week.

Week 1               Production of Wine (Grape Growing, Winemaking), Tasting, etc.
Week 2               France, Part I: Bordeaux and Burgundy
Week 3               France, Part II: Rhone, Loire, Alsace
Week 4               Italy
Week 5               Germany and Austria
Week 6               Spain and Portugal
Week 7               Sparkling Wines and Fortified Wines
Week 8               U.S.A.
Week 9               South America and South Africa
Week 10              Australia and New Zealand

Dates:                       Class:
                    Winter Class February 8, 15, 22, March 1, 8, 15, 22, 29, April 5, 12, 2010
                    Fall Session: September 20, 27, October 4, 11, 18, 25, November 1, 8, 15, 22, 2010
Time:                6:30pm-9:00pm.
Tuition:             $498.00 or with the CSW option $698.00

CSW Option - All of the above plus the CSW Study Guide, access to the Online Wine Academy, and admission to
the CSW exam at Walnut Hill College on $698.
Note: The CSW Option materials alone are normally a $325 value. You save $125!

Wine Exam Insurance
So, you think you would love to be a Certified Specialist in Wine, but have heard the test is difficult. This fall we offer free "CSW
Exam Insurance."
Sign-up for the First Growth course with the CSW Option and take the exam on December 8, 2008.
If you pass on your first try—Congratulations! If not, try the class again -- on us! We will let you take the class again -- for free --
when it's next offered – Pay only an additional $165.00 to retake the exam on May 4, 2009!
How can we afford to do this? Because we think you'll pass on the first try. Our instructors have been very effective and our
students have done well. One student, Younghi Kim, from our spring, 2008 class, earned a score of 92, one of the highest scores in
the world this year.




4207 Walnut Street                                                                                     www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                                 22
                                     Wine Instructors
Michael Ahlborn
Wine Credentials: CWE, WSET Advanced Certificate, WSET Diploma. Other teaching experience:
WSET Diploma; retail stores in NJ.

Charles Austermuhl
Wine Credentials: WSET Advanced Certificate (with Distinction), WSET Diploma. Other teaching
experience: WSET Intermediate & Advanced Certificate and Diploma.

Mark Cochard
Wine Credentials: CWE, WSET Advanced Certificate (with Distinction), WSET Diploma. Other teaching
experience: Chaddsford Winery’s Wine School; WSET Advanced Certificate and Diploma.

Neal Ewing
Wine Credentials: CWE, WSET Advanced Certificate (with Distinction), WSET Diploma. Other teaching
experience: WSET Intermediate & Advanced Certificate and Diploma; International Wine Center (NY);
Culinary School of the Art Institute; Temple Univ. Ambler.

Bob Lemoine
Wine Credentials: WSET Advanced Certificate (with Distinction). Other teaching experience: WSET
Intermediate Certificate and Diploma, our expert on Australian wines.

Philippe McCartney
Wine Credentials: CSW, WSET Advanced Certificate, ISG Advanced Certificate. By day Phil teaches
most of the wine courses at Walnut Hill College. He also manages the wine program for the Restaurant
School’s award-winning wine list.

Robert Peters
Wine Credentials: CSW, WSET Advanced Certificate. Other teaching experience: Temple Univ. Ambler,
Main Line School Night.

Beth Sheligo
National President, German Wine Society. Beth teaches our classes on the wines of Germany and Austria.

Jim Tiedeman
Wine Credentials: CSW, WSET Advanced Certificate. Other teaching experience: Walnut Hill College
wine-making and beer-making classes.




4207 Walnut Street                                                             www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                   23
Community Education Registration Form –2010
           Complete the registration form; enclose payment, gift certificate or credit information and
                                              Mail, fax or e-mail us.
                               The Restaurant School at Walnut Hill College
                                             Community Education
                                 4207 Walnut Street, Philadelphia, PA 19104
                                     Email: jmwood@walnuthillcollege.edu
                                  (Direct) 267-295-2367, (Fax) 215-689-0988
                           For additional registrants, please duplicate the form below.
Refund Policy
    A $10 processing fee will be applied to all refund requests. A refund will be issued for a class up to one
    (1) week prior to class with an original receipt. If class has begun and you wish to cancel your
    registration on the first night only, a 50% fee will be assessed. No refunds will be given after the first
    night. We do not give refunds or transfers to “no-shows” or missed classes. Transfers and credits will be
    permitted with no processing fee. A $30 fee will be charged for all returned checks.
Information on all Classes
    Should The Restaurant School cancel a class, you will receive a full refund. Gift Certificates are non-
    refundable you must mail in the original with the form. The Restaurant School reserves the right to
    cancel or limit the size of any class and to alter its curriculum, ingredients, Chef, recipes, tuition, fees and
    policies as deemed necessary. Missed classes cannot be made up or refunded and classes are non-
    transferable. You are required to bring your own cooking utensils to all hands on cooking class for
    Pastry and Culinary Arts classes. All of the Community Education courses, with the exception of
    programs such as the Youth Summer Cooking Camp or Junior Chef Classes, are for individuals eighteen
    years of age or older. You are advised to wear closed toe, rubber sole shoes to all classes for safety
    reasons. Please check out our hotline 267-295-2399, for weather updates or contact the office at 267-295-
    2367.
       Registration deadlines are one week before class start.
Name:                                   Phone Number:
Address:                                Cell Number:
City:                  State:           Zip:
Email

Please list course title when completing this registration form.
Class:                                          Date:         Fee:

Class:                                                               Date:               Fee:

All Classes are Located at The Restaurant School at Walnut Hill College
                                                                 Total:_____
                            Method of Payment
__ Check or money order (made payable to The Restaurant School)
__ Credit Card (charge total amount to following):
             __American Express __Master Card __Visa __Discover
Account Number:                                     Expiration:
Cardholder’s Name:
Signature:__________________________________________________________



4207 Walnut Street                                                                     www.walnuthillcollege.edu
Philadelphia, PA 19104
215-222-4200                                        24

				
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