Fun Fall Cooking Classes Announced
GC announces fall cooking classes
Grayson College’s just-for-fun and family cooking classes are under way for the fall semester. Herbs, pasta, soufflés, pie baking, easy dinners and holiday cookie-baking are the themes as GC’s Hospitality Management & Culinary Arts Center partners with its Center for Workplace Learning to offer 10 recreational cooking classes this semester. Open to the public, classes take place at the Culinary Arts Center on GC’s Main Campus in Denison, east of the Viking Residence Hall. Participants must be at least 16 years old to enroll in the classes, except where noted.
Taught by GC’s chef instructors and guest chefs, courses provide hands-on training, demonstrations, and interactive learning in the college’s state-of-the-art facility. Participants experience cuisines, explore cooking methods, and learn disciplines and knife skills as they prepare and consume foods that range from the familiar to the unexpected. In some of the classes, participants prepare goodies to take home as well.
“Pasta 101” teaches participants to cook like a real Italian. The menu includes cheese-filled ravioli with tomato cream sauce, fettuccine with chicken Alfredo, and homemade spaghetti with roasted garlic and cherry tomatoes. Class meets Oct. 10 from 9 a.m. to noon. Tuition is $29 per person.
“Easy Weeknight Dinner” gives participants the how-to on a delicious meal they’ll go to time and time again. The menu includes romaine salad with chive dressing, rosemary potatoes and carrots, and flash-marinated, grilled flank steak. Class meets Oct. 15 from 5:30 to 8:30 p.m. Tuition is $29 per person.
“Halloween Cookie Decorating” is a family-cooking class for children age 5 and above who are accompanied by an adult. Participants bake and take home a baker’s dozen of decorated Halloween cookies. Class meets Oct. 24 from 1 to 4 p.m. Tuition is $39 and covers one adult and one child.
“Soufflés, Soufflés, Soufflés!” shows participants how versatile this puffed, egg-based dish can be. The menu includes fresh herb and cheese soufflé, Cajun-flavored crab soufflé, and chocolate soufflé. Class meets Nov. 12 from 5:30 to 8:30 p.m. Tuition is $29 per person.
“3-Ingredient Dishes” is a family-cooking class for children age 8 and above who are accompanied by an adult. The menu includes gruyere and basil tortillas, creamy coriander chicken, cauliflower with garlic crumbs, and rich chocolate brownies. Class meets Nov. 14 from 1 to 4 p.m. Tuition is $49 and covers one adult and one child.
“Holiday Pie Baking” exposes the secrets of making a perfect pie: crust, filling and decoration. Menu includes bourbon pecan, pumpkin and apple pies. Class meets Nov. 21 from 1 to 5 p.m. Tuition is $29 per person.
“Cooking with Herbs” is an informational course sponsored and facilitated by the Texas A&M AgriLife Extension Service. Participants learn how fresh herbs can transform ordinary into extraordinary. Topics include types of herbs, health benefits, and planting, growing and cooking as well as popular fresh herb/food combinations. Class meets Dec. 3 from 6 to 7:30 p.m. Tuition is $10 per person.
“Knife Skills 101” teaches participants how to properly chop, mince, chiffonade, dice, slice, brunoise, segment, and make the cut “mise en place.” The menu includes chicken tortilla soup, guacamole and fresh salad. Class meets Dec. 10 from 5:30 to 8:30 p.m. Tuition is $29 per person.
“Holiday Cookie Decorating” is a family-cooking class for children age 5 and above who are accompanied by an adult. Participants bake and take home a baker’s dozen of holiday-decorated sugar cookies. Class meets Dec. 12 from 1 to 4 p.m. Tuition is $39 and covers one adult and one child.
In addition to the fall cooking classes, private cooking classes and children’s birthday cooking classes are available as well. For more information or to register for the fall recreational and private classes, visit the GC Center for Workplace Learning website at www.grayson.edu/continuingeducation. Registration may be also completed in person weekdays from 8 a.m. to 4 p.m. in the CWL on the college’s Main Campus in Denison, or by phone at 903-463-8765 if paying with MasterCard, Discover or Visa credit cards.