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personal groWth<br />
Cooking Classes<br />
neW!<br />
Healthy Cooking<br />
Class! (Vegan)<br />
Are you seeking ways to improve health<br />
and prevent the onset of diseases like<br />
diabetes and heart disease which are so<br />
common in our culture today? This course<br />
is for you. Come learn how to improve<br />
your health by changing your intake to<br />
a whole-plant-based diet. You will learn<br />
about the vegetables in season, grains<br />
and how to cook them, protein in different<br />
forms derived from plants and how to<br />
choose a menu that suits your busy lifestyle.<br />
$139 HCC 100-01<br />
Tues., Oct. 2 – 30, 6–9 pm<br />
Cooking 101: Basics and<br />
Techniques<br />
Are you a busy person who just never got<br />
around to learning the basics of cooking?<br />
We have the course for you. Join Chef<br />
Rooks as he shares his expertise on<br />
essential kitchen techniques to help<br />
enhance your own kitchen life and to make<br />
quick and tasty meals. Plus you will learn<br />
the basic cooking skills you’ll need. Get<br />
ready to start cooking!<br />
$169 PRO-402-01<br />
Mon., Sept. 24 – Nov. 5, 6–8:30 pm<br />
(no class Oct. 8)<br />
Prepare Fun Gourmet<br />
Appetizers<br />
Do you want to wow your family and<br />
friends? Come join us in this class as<br />
you learn to make fun appetizers. You<br />
will learn how to make carved vegetables<br />
into flowers and melon baskets.<br />
$69 PRO-403-01<br />
Mon., Nov. 12, 6–8:30 pm<br />
Fruit Basket and Melon<br />
Carvings<br />
Do you want to impress your dinner<br />
guests? Have you always wanted to learn<br />
how to carve fruits and vegetables? Come<br />
join us in this class. You will learn how to<br />
make carved vegetables into flowers and<br />
melon baskets.<br />
$49 PRO-404-01<br />
Mon., Oct. 15, 6–8:30 pm<br />
The Business of Catering<br />
This class is for anyone interested in<br />
catering and learning the ins and outs<br />
of food service from startup to party<br />
completion. Topics will include: startup,<br />
costing/pricing, proposal, production of<br />
the party and staffing.<br />
$49 PRO-405-01<br />
Sat., Nov. 10, 10 am–2 pm<br />
Catering Your Own Party<br />
Learn how to give a party and be a guest as<br />
well. Come and learn to have the best holiday<br />
gathering ever. This class will cover the<br />
logistics of timing, menu, serving and<br />
presentation. The menu will include holiday<br />
favorites. Chef Mark Rooks will share his<br />
secrets with you so you can enjoy your<br />
own party.<br />
$69 PRO-406-01<br />
Sat., Oct. 6, 10 am–2 pm<br />
Simply Italian<br />
Learn how to prepare and cook foods from<br />
all regions of Italy, starting with appetizers,<br />
soups and salads through homemade<br />
pastas, entrees and desserts. This course<br />
is designed to give students a hands-on<br />
knowledge of Italian cuisine. There is a<br />
material fee of $25 that will be due the<br />
first night of class.<br />
$129 PRO-347-01<br />
Mon., Sept. 24 – Nov. 5, 6–8:30 pm<br />
(no class Oct. 8)<br />
The Everyday Gourmet<br />
Bring out your inner gourmet chef with<br />
this course designed to teach students to<br />
create simple but elegant meals. The course<br />
will include appetizers, main dishes, side<br />
dishes and even some desserts. Students<br />
should bring the following items to class:<br />
knives, aprons, towels, containers and<br />
garnishing tools.<br />
$169 PRO-355-01<br />
Wed., Oct. 17 – Nov. 28, 6–8 pm<br />
(no class Nov. 21)<br />
The Everyday Gourmet 2<br />
This class is designed to add even more<br />
recipes to the home chef ’s repertoire that<br />
they will love. This class will include main<br />
dishes, side dishes and even some desserts.<br />
Students should bring the following items<br />
to class: knives, aprons, towels, containers<br />
and garnishing tools.<br />
It is not necessary to have taken the first<br />
Everyday Gourmet class to take this one.<br />
$169 PRO-401-01<br />
Wed., Nov. 28, 2012 – Jan. 16, 2013, 6–9 pm<br />
(no class Dec. 26)<br />
Culinary Couples<br />
This series will include a different<br />
cooking theme each Friday, running<br />
for 4 weeks. Students will work with<br />
their partner and the other couples<br />
to successfully create a meal complete<br />
with an appetizer, a main course,<br />
a side dish and a dessert. The class<br />
will run three hours, with time to<br />
prepare the meal and time to relax,<br />
eat and enjoy conversation with your<br />
partner and the other couples. Class<br />
size is limited to five couples.<br />
$99 per couple/per session<br />
all sessions 6–9 pm<br />
Polynesian Pleasures<br />
Recipes include: Waikiki Wontons,<br />
Pork Char Siu, Vegetable Stir-Fry with<br />
Tofu, Pineapple Macadamia Nut loaf<br />
PRO-423-01 Fri., Sept. 21<br />
Tantalizing Thai<br />
Recipes include: Chicken Satay with<br />
Dipping Sauce, Waterfall Beef, Pad<br />
Thai, Coconut and Corn cookies<br />
PRO-423-02 Fri., Sept. 28<br />
Greek Kouzina Delights<br />
Recipes include: Spanakopita (Greek<br />
Spinach Pie) Greek Lamb Chops with<br />
Fennel, Arakas me Patates (Dilled<br />
Peas and Potatoes), Bougatsa me<br />
Krema (Creamy Custard Phyllo pastry)<br />
PRO-423-03 Fri., Oct. 12<br />
Vibrant Vegetarian Dishes<br />
Recipes include: Caramelized-Onion<br />
Pizza with Gorgonzola, Black Pepper<br />
Fettuccine with Chardonnay and<br />
Charred Asparagus, Roasted Pear<br />
Salad with Chevre and Fig Vinaigrette,<br />
Raisin and Almond cookies<br />
PRO-423-04 Fri., Oct. 19<br />
36 To Register online: gccnj.edu/ce<br />
Online Course Certificate Program qualifies for GCC College Credits
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