Spring Summer 2013 Catalog - Community Services - Bloomington ...

online courses culinary skills
{culinary skills .........................................................
Sushi 101
Designed 4 Imagination Staff
Let’s learn the basics of sushi!
Technique is the focus, from proper rice
new!
preparation, cutting and plate
presentation. During this
workshop, each participant will learn
how to make a California roll and leave
with a couple of spicy shrimp roll pieces
while the making of nigiri is
demonstrated and sashimi is explained.
Bring a small container to take home
samples.
Monday May 13
6:30-8:00 p.m. Jefferson
#4027BS $45-1 session
Spices and Herbs
for Spring Cooking
Valerie Johns
Would you like to learn when to use the
correct spice and herb for the best result
new!
in spring cooking? Enhance
your everyday cooking with
a variety of spices and herbs. Learn the
history of how spices are considered a
super food and experience the different
tastes and smells of a variety of spices
and herbs. You will learn through a
presentation on Spices and Herbs, and
how to make (hands-on) these fun spring
recipes: Herb Salad Mix with tomatoes,
pepper and feta, Avocado, Tomato and
Mango Salsa, and Asparagus Flowers
seasoned with unique spices. You will
also learn how to make three easy
dressings, a Red Wine Vinaigrette, a
Creamy Herb dressing and a Lemon-
Garlic dressing. Experience additional
dips and samples from unique blends
around the world. Class qualifies for 3
CEU’s. Bring containers to take home
your samples. $12 food fee paid to
instructor in class.
Thursday Apr. 4
6:00-9:00 p.m. Jefferson
#4078BS $30-1 session
UCare MN
UCare MN members may take a
discount of up to $15 for one class
per year. Members must be on UCare
at the time of registration and need to
include their member ID number on
the registration. Some limitations may
apply.
Food Art - Garnishing
with Fruits & Vegetables
Valerie Johns
You can be a star! Imagine the next time
you bring a dish to a family or group
new!
gathering and instead of the
usual plastic bowl or platter
with wilted greens as a garnish, you
walk in with a garnished dish that looks
like it was created in one of the top
kitchens of the world! Imagine your
pride and confidence when your mouthwatering
beautiful garnished dish is the
main topic of discussion. And only you
will know it only took minutes to make!
Learn how to make a variety of (handson)
garnishes with fruits and vegetables.
Spring featured garnishes are Fruit
Bouquets, Fresh Vegetable Garnishes,
including Bell Pepper Baskets,
Asparagus Flowers and Radish
Bouquets. Express yourself by making
food items more attractive and food
preparation more fun. Class qualifies for
2 CEU’s. $12 food fee paid to
instructor in class. Bring large
containers or boxes to take home your
wonderful creations.
Wednesday May 1
6:00-8:30 p.m. Richfield High School
Room 135
#4074RS
$28-1 session
Mexi-licious Tortilla Bowls
Valerie Johns
Mexican food is America’s number one
ethnic culinary choice. Treasure the
new!
delight of baking and making
all of your favorites. These
four easy hands-on Mexican-American
recipes taste just wonderful stripped of
excessive fat, calories and sodium. Great
taste and good health are synonymous in
these quick, easy-to-make economical
recipes that run the gamut from family
meals to party snacks. Hands-on recipes
include: Shrimp Bowl, Taco Bowl,
Spinach Salad Bowl and Veggie Burrito
Bowl. Class qualifies for 2 CEU’S.
Bring containers to take home your
samples. $12 food fee paid to
instructor in class.
Monday June 10
6:00-8:00 p.m. Jefferson
#4077BS $25-1 session
Go Global with
International Fresh Cooking
Valerie Johns
Tour the food world with global recipes.
Explore international cuisines in your
new!
own kitchen! Learn to cut,
dice, slice and spice up a
variety of fresh salsa and herb dips. You
will watch a DVD and PowerPoint
presentation taking you to visit global
markets and learn international cooking
terms. Class is hands-on creating a fresh
Mango Salsa, Tropical Black Bean
Salsa, Italian Herb Spread with Cilantro,
Texas Spice Caviar and Mint Lemonade.
Class qualifies for 3 CEU’S. $12 food
fee paid to instructor in class. Bring
containers to take home your global
creations.
Tuesday June 4
6:00-9:00 p.m. Richfield High School
Room 135
#4075RS
$30-1 session
The Perfect Cake
Nancy Burgeson
Nancy Burgeson has been teaching cake
decorating for over 40 years. In this all
new!
new class, students will learn
how to successfully fill and
frost an 8-inch cake. Many of Nancy’s
cakes have won numerous prizes at
county and state fairs. We will learn how
to mix, bake, trim, and frost some of her
favorites. Come enjoy a fun evening of
learning together as we prepare
Chocolate Caramel Pecan cake, Bailey’s
Irish Cream cake, and Red Velvet with
REAL red velvet frosting. Each student
will go home with a completed 8-inch
iced cake and other samples as well.
$18 food fee paid to instructor in
class.
Tuesday Apr. 9
6:00-9:00 p.m. Valley View Middle-B143
Enter the west side of the building, Door E
#4071BS-A $29-1 session
Thursday Apr. 25
6:00-9:00 p.m. Richfield High School
Room 135
#4071RS-B $29-1 session
Bloomington & Richfield Community Education 952-681-6132
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