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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]