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DOWNLOAD A COMPLETE COURSE CATALOG HERE

aGRICULTURE & CULINARY

Game meat processing-take home what you prepare

Interested in learning from Chef Monette? Process a deer and learn skinning, quartering, deboning, identifying cuts of meat, packaging methods, cooking techniques, preparing sausage and jerky and smoking methods. Canceled Due to Low Enrollment. Will offer next Fall.
Tuesday and Wednesday, November 5 & 6, 2019 from 4:00 to 8:00 pm

Minimum of 8 students required for the course to run.

Students take home a recipe packet along with what they prepare. 		Cost: $85 
NWTC Instructor: Chef A. Monette
Location: NWTC Culinary Kitchen

Click here to register

INTRODUCTION TO Laminated Doughs (pastries, croissants & more)

Students will work hands-on with various laminations such as croissants, Danish, puff pastry, and fillings. Bring home what you make! You will not be disappointed.

Introduction to Laminated Doughs, Monday and Tuesday, January 13 and 14, 2019, from 4:00 to 8:00 pm, 2 sessions Instructor: Chef Monette. 

Minimum of 6 students to run the course.

Students take home a recipe packet along with what they prepare.

Cost: $100.00
NWTC Instructor: Chef A. Monette
Location: NWTC Culinary Kitchen

Click here to register

INTRODUCTION TO ARTISAN BREADS

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. Changed to 2 Days due to inclement weather predicted on Tuesday, Nov. 12. 
Class will be held on Wednesday & Thursday, November 13 & 14, 2019 from 4:00 to 8:00 pm

Minimum of 6 students required for the course to run.

Students take home a recipe packet along with what they prepare. 
 Cost: $100   
NWTC Instructor: Chef A. Monette

Click here to register

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