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aGRICULTURE & CULINARY


introduction to artisan breads & laminated doughts

Explore the varying aspects of breads from different regions of the world. Learn about fermentation, preferments, and tips on how to create success with every loaf. Students will also have a chance to work hands on with various laminations such as croissants, Danish, puff pastry, and fillings. Dates TBA

Minimum of 6 students required for the course to run.

Students take home a recipe packet along with what they prepare. 
Cost: TBA   
NWTC Instructor: Chef A. Monette

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cooking methods & Applied techniques

Examine various cooking methods as well as applications. Dry heat, moist heat, and combination methods will all be discussed and why we use them. Traditional and new modern cooking techniques will be used, such as sous vide. Within the course we will focus on specific dishes and understand the relationship between ingredients and method. This is a great introductory course for cooking enthusiast or professionals. 
Dates TBA

Minimum of 4 students required for the course to run.

Students take home a recipe packet along with what they prepare. 
Cost: TBA   
NWTC Instructor: Chef A. Monette

Click here to register

SERVSAFE CERTIFICATION

ServSafe-Certification Training for Food Service Workers  through the National Restaurant Association Education Foundation.

Learn knowledge and skills to prevent food, and safety-related incidents, improve food service operations, and reduce risk and incidence of food borne illness.
Dates TBA Cost: TBA   
(Includes online certification test and pastries prepared by Chef and his Culinary students)

NWTC Instructor: Chef A. Monette

Click here to register