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Download a pdf - Capital Region BOCES

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Learn more: personal development<br />

4<br />

Tuition: $40<br />

Career & Tech Albany Campus Rm C8w<br />

Wendy Cotter is an English and Art<br />

teacher at the <strong>Capital</strong> <strong>Region</strong> Career<br />

& Technical School who is also a<br />

successful artist.<br />

A Culinary Tour of the French Quarter<br />

Paul Rother, Instructor<br />

Experience this most historic<br />

region of New Orleans through<br />

a culinary tour of its restaurants<br />

and cuisine. From appetizers to<br />

dessert, students will create the<br />

classics of the French Quarter.<br />

New Orleans is more about the<br />

blending of cultures than just<br />

spicy food. You’ll learn how to<br />

layer flavors and dispel the myth<br />

that all food from the region is<br />

hot. Students also will learn the<br />

history of and the differences<br />

between Creole and Cajun food.<br />

11 sessions Mondays* & Wednesdays<br />

*(No class on Columbus Day holiday.)<br />

Begins: Sept. 27, 2010 6 - 9 p.m.<br />

Tuition: $100<br />

Career & Tech Albany Campus Rm B10<br />

NOTE: In addition to the tuition<br />

charge, there will be an $80 fee to<br />

cover the cost of the food.<br />

Paul Rother is an ACF-Certified<br />

Executive Chef and Certified ServSafe<br />

Instructor who teaches Culinary<br />

Arts at the <strong>Capital</strong> <strong>Region</strong> Career &<br />

Technical School and has significant<br />

experience in the field.<br />

Food History, Flavor and Culture<br />

Scott Cooper, Instructor<br />

Explore the ways in which<br />

social, historical events, religious<br />

movements, people and the<br />

changing demands of food<br />

consumption have influenced<br />

a variety of cultures. Topics<br />

will include the cross cultures,<br />

character, fusion and classical<br />

dishes of different cuisines.<br />

Students also will be able to<br />

pick certain cuisines and cultures<br />

to focus upon. We will design<br />

menus, cook and taste different<br />

dishes from around the world. A<br />

journal will be kept, and we will<br />

talk and write about the tastes<br />

and flavors of our prepared foods.<br />

8 sessions Wednesdays & Thursdays<br />

Begins: Sept. 29, 2010 6:30 – 9 p.m.<br />

Tuition: $75<br />

Career & Tech Albany Campus Rm B3<br />

NOTE: In addition to the tuition charge,<br />

there will be an $80 fee to cover the<br />

cost of the food.<br />

Scott Cooper is an ACF-Certified Executive<br />

Chef, Certified ServSafe Instructor<br />

and World Association of Chef Societies<br />

Certified Chef who teaches Culinary<br />

Arts at the <strong>Capital</strong> <strong>Region</strong> Career &<br />

Technical School and has years of<br />

experience in the field.<br />

[<strong>Capital</strong> <strong>Region</strong> <strong>BOCES</strong> adult & Continuing Education :: 2010-2011]

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