Schedule of Non-Credit Courses - Flathead Valley Community College

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4 Call 756-3832 to register. Artist to Artist Brown Bag Lunch Third Wednesday of each month September 17 * October 15 * November 19 Noon – 1:30 p.m. Arts & Technology Building, Room 144 Free - Everyone Welcome This popular series is back for its 2nd season. This is your chance to connect with other artists, reflect upon the diversity of arts flourishing in the Flathead, and gain knowledge about how to avoid some of the obstacles on the road to success. John Rawlings Opening the Door September 17 As Chairman of the FVCC Art Department, John’s energy, enthusiasm and talent have fueled the art buzz on campus. An internationally exhibited artist and accomplished in multiple art mediums, John will talk about connecting FVCC and developing artists. Dawn Duane Evans Tapping Into Your Own Diversity October 15 Check out Dawn Duane’s work at www.dawnduaneevans.com and you’ll see that she is tapped into her free flowing artistic source. Fiercely creative and business savvy, Dawn will share her experiences and recommendations for fellow artists. Brian Dykhuizen Keeping the Vision November 19 Brian’s passion for color is apparent in every quilt he makes. Internationally and locally exhibited, Brian avoids traditional rules as he translates an old art form into a new expression. Brian’s website is www.briandykhuizen.com and he will present his story as well as his advice. Learn from your peers. Share your experience. No reservations required to attend. Bring your lunch and we’ll provide beverages. ASTRONOMY NEW! Understanding Montana’s “Big Sky, Night Sky” Don Bumgarner (3 weeks) Always wondered how to identify constellations in Montana’s “Big Sky” on those clear evenings? In this three session class, learn how to find and identify constellations. Understand the motions of the sun, phases of the moon, and locations and identity of planets. One evening will be spent outdoors using star charts and an 8” telescope. Tuesdays 9/9-9/23 7-9 p.m. $49 AST 1003A AT Bldg. R. 251 NEW! Introduction to the Earth’s Atmosphere and Its Functions. See page 11 for details. Convenient Mail-in Registration Forms on Page 22 BRIDGE Easybridge (13 weeks) Jim Swab Always wanted to learn how to play bridge? Keep your mind alert and experience the challenge and fun of Easybridge. Learn bridge in an informal atmosphere designed to exercise your brain and improve your memory skills. No partner needed. Class will not meet 11/29, 12/27, or 1/3. Saturdays 10/18-1/31 9:30 a.m.-Noon $60 HPER 1110A AT Bldg. R. 208 COMPUTERS Looking for a friendly introduction to using your computer? Want to find out how to use Google Tools or the ins and outs of Windows? Have you bought a digital camera but don’t know how to use it? Trying to gain the basics of web design or QuickBooks? Check out the assortment of interesting classes for both the beginner and the intermediate student. See pages 12-16. COOKING NEW! Wilton Cake Decorating Basics (4 weeks) Beverly Medved Turn your attempts at cake decorating into accomplishments in this hands-on course. You will be amazed at your level of skill after just four sessions. Earn a Wilton cake decorating diploma. Furnish two cakes, icing and basic decorating supplies; approximately $25. Session B is a repeat of Session A. A) Wednesdays 9/24-10/15 7-9 p.m. $59 B) Wednesdays 10/29-11/19 7-9 p.m. $59 HE 1116A, B RH Bldg. R. 151 NEW! Food Dehydrating: Dry it. You’ll Like It! (1 session) Bruce Christensen Join the wave of Americans who are re-discovering the oldest form of food preservation – food dehydrating. Dehydrating is a nutritious, delicious, economical and enjoyable way to preserve food. Included in the cost listed is a $5 fee for materials. Session B is a repeat of session A. A) Tuesday 9/16 6:30-8:30 p.m. $29 B) Wednesday 9/24 6:30-8:30 p.m. $29 HE 1122A RH Bldg. R. 151 HE 1122B AT Bldg. R. 251 Modern Home Canning (2 weeks) Kathie Lapcevic Become confident in your home canning techniques in this hands-on class where you will use a different canning method at each class session. Preserve your own homegrown fruits and vegetables or those great sale items from the farmers markets or local supermarket. Learn how to use boiling water and pressure canners to safely preserve nature’s bounty for quick, healthy meals all year round – not to mention the wonderful homemade gifts that can result from canning! Included in the cost listed is a $10 fee for materials. Thursdays 9/18 & 9/25 6-9 p.m. $54 HE 1108A AT Bldg. R. 159
NEW! Canning: Jams, Jellies & Fruit Butters (1 session) Kathie Lapcevic Learn basic techniques to create and can jams, jellies and fruit butters. These jewel-toned beauties not only make wonderful homemade treats for your family, but also make tasty gifts. Should have basic canning knowledge prior to taking this class. Included in the cost listed is a $10 fee for materials. Thursday 10/2 6-8 p.m. $34 HE 1120A AT Bldg. R. 159 NEW! Canning: Meats, Soups & Stocks (1 session) Kathie Lapcevic Gain the basic techniques for creating and canning meats, soups and stocks. Make the most of sales and fresh ingredients to create quick, frugal meals and soups for your family’s pantry. Should have basic pressure canning knowledge prior to taking this class. Included in the cost listed is a $10 fee for materials. Thursday 10/9 6-8 p.m. $34 HE 1121A AT Bldg. R. 159 In the Kitchen: Evening Cooking Sessions Instructed by: Vern Liebelt Wednesdays 6:30-9 p.m. Fee: $39 each class Classes will be held in the culinary arts teaching kitchen (Room 159) in the Arts and Technology Building. Bring an apron. NEW! Cooking in Season 10/8 HE 1124A It’s great to cook with seasonal ingredients both for nutrition and budget reasons. Learn to prepare a soup, salad, entrée, and dessert with seasonal ingredients. We will include squashes, nuts, pears, mushrooms and other local products. Included in the cost listed is a $12 fee for food. NEW! Cooking Lite 10/22 HE 1125A Cooking doesn’t have to be high fat to be delicious. Discover ways to substitute low fat for high fat ingredients. Use spices to their maximum advantage. Prepare three different types of salsas, coconut rice, jerk chicken and tropical smoothies in this healthy choice class. Included in the cost listed is a $12 fee for food. NEW! Stretch Your Protein Dollars 11/5 HE 1126A Wondering how you can save money at the grocery store? Find ways to stretch your protein dollars in this one session class. Learn how to prepare 6 entrees using porkloin and chicken. Included in the cost listed is a $12 fee for food. NEW! Cooking Winter Soups and Salads 11/19 HE 1127A What better smell on a cold winter day than soup simmering on the stove? Or amaze your family with some new tasty salads? Prepare a cream base, pureed soup and a vegetarian soup. Create a nutritious seasonal winter salad, a roasted vegetable salad and an entrée salad. Included in the cost listed is a $12 fee for food. Savory Cooking Classes Culinary arts instructor, Hillary Ginepra, will present several cooking classes sure to meet the interests and ability levels of all community members. Classes will be held in the culinary arts teaching kitchen (Room 159) in the Arts and Technology Building. Bring an apron. NEW! Morocco/Middle Eastern Cuisine (2 weeks) Explore exotic flavors! Demonstration includes dishes that range from savory to sweet. Included in the cost listed is a $40 fee for food Saturdays 9/6-9/13 10 a.m.-2 p.m. $94 HE 1123A AT Bldg. R. 159 Here’s the Beef – and Other Meats Too (4 weeks) Wonder which kind of meat to buy when you are at the grocery store or what to do with the piece of meat you just got out of the freezer! Learn basic identification of cuts, complementary seasonings, and cooking techniques that will enhance your preparation of several types of meat. Bring boning knife. Included in the cost listed is a $40 fee for food. Saturdays 9/27-10/18 10 a.m.-2 p.m. $139 HE 1110A AT Bldg. R. 159 Fundamentals of Baking Bread (2 weeks; 4 sessions) An introduction to the art of making breads and baked goods. Class will cover quick breads, artisan breads, and sourdough. Dough will be started Friday evening and baked off Saturday morning. Discover the secrets to making yummy pies, custards and cookies. Included in the cost listed is a $30 fee for food. Fridays 11/7-11/14 5-7 p.m. $94 Saturdays 11/8-11/15 10 a.m.-1 p.m. HE 1102A AT Bldg. R. 159 Spectacular Sauces (2 weeks) Ever wondered how to make your meals look and taste more professional? Learn how to accentuate the flavor and elevate the presentation of plated items with sauces. Hands-on instruction will take you from the basics to advanced sauce techniques and impress your family and guests. Prepare red, contemporary and butter sauces. Included in the cost listed is a $30 fee for food. Tuesdays 10/7 & 10/14 5:30-9:30 p.m. $84 HE 1086A AT Bldg. R. 159 ServSafe Essentials & Certification Course Designed for chefs, cooks, servers, business owners and managers, this class will safeguard your business and your customers through safe food handling. See page 18 for details. Continuing Education Classes 5
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Schedule of Non-Credit Courses - Flathead Valley Community College

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