Spring @ SMCC - Southern Maine Community College

culinary artsHealthy Cooking BasicsLearn how to make whole foods tastegood! This course looks at food preparationin a new way that exploits the naturalflavors of food and maximizes theirnutritional value. Theinstructorswill take a fewstandard recipesand give them a“healthy cookingmakeover” includinga dietary analysisbetween the two recipes.Students will sample the finishedproducts and take homeseveral healthy recipes thatadopt the simple, healthy principlescovered in the course.CA-S34 NCWednesday, 2/115:30-8:30pm$85Culinary Arts Building, SPCInstructors:• Maurice Leavitt is a Culinary Institute of America(CIA) graduate, worked for Wolfgang Puck at Postrioin California, was a partner in the Federal SpiceRestaurant in Portland and is currently a member of theSMCC Culinary Arts faculty.• Lorna West-Rhinebolt is an Associate Professor andDepartment Chair of the Dietetic Technology programat SMCC and is the Service Learning Coordinator.She has taught cooking courses for the Festival of CreativeYouth at SMCC and has served on the task forceon education for the American Dietetic Association.Bottom’s Up: How to Throw aCocktail PartyWhat’s more fun than a well planned andsmoothly executed cocktail party? In thiscourse, you will learn the basics of settingup and tending a bar, how to prepare tantalizinghors d’oeuvres, and how to bringit all together for a “swanky and swish”soiree that will leave your friends talkingfor weeks. Participants will experience asimulated cocktail party at the Peter A.McKernan Hospitality Center overlookingCasco Bay.CA-S36 NCWednesday, 2/255:30-8:30pm$95McKernan Hospitality Center, SPCInstructor: Ravinder Kingra has cooked at a varietyof restaurants and catering companies, includingSienna, a restaurant in Western Massachusetts, whichwas featured in the New York Times and Gourmet.He has been a teaching assistant for baking classes atthe Cambridge School of Culinary Arts in Cambridge,Massachusetts and is a contributor to the Portlandblog Accidental Vegetables (accidentalveg.com). Heis currently developing a website to help people learnto cook and entertain. Ravinder says, “Cooking is mypassion. When traveling, the first thing I do ismake reservations for dinner, and thenI book flights and hotels.”What Mom Didn’tTeach You AboutCooking: How toBoil Water!Are you hopeless in thekitchen? Do you reach for thephone and the take-out menuwhen hunger strikes? This handsonclass will provide you with theskills, knowledge, and confidenceto prepare delicious, stress-freemeals from scratch. Students willalso learn how to turn leftoversinto delicious meals in their ownright. Some of the dishes you learn tomake include succulent roasted chicken,creamy potato gratin, crispy and delicatecrab cakes, and the best blueberry pieyou’ve ever had, just to name a few.CA-S35 NCWednesdays, 3/4 & 3/115:30-8:30pm$115Culinary Arts Building, SPCInstructor: Ravinder KingraIntroduction to the Cuisineof IndiaIndia is known for its exotic flavors andintoxicating aromas, succulent curries andflavorful biryanis. In this hands-on class,students will delve into the mystery that surroundsthis glorious cuisine. We’ll explorethe pungent spices and unique ingredientsused and concoct mouth-watering dishes.Students will participate in the creationof restaurant favorites, like chicken tikkamasala and Shahi korma, as well as someauthentic recipes from Indian homes likemalai kofta and keema mutter. What wasonce exotic and complicated that you hadto go out to enjoy, will become demystified,accessible, and fun to prepare at home.CA-S37 NCWednesdays, 4/1 & 4/85:30-8:30pm$115Culinary Arts Building, SPCInstructor: Ravinder Kingra9