Scottsdale Community College’s Culinary Arts program will offer non-credit cooking and cake decorating classes this summer to community members who want to expand and refine their culinary chops.
Beginning Cake Decorating, BBQ and Butchering, Healthy Cooking of Southeast Asia, and a Kids Cooking Camp (ages 8-13) will be offered. Most of the courses, which last one or two weeks, begin June 6.
The courses are available to all community residents age 18 and over. The tuition ranges from $125 to $225, according to a press release.
“We are offering these non-credit courses because we’ve had a lot of people ask us to offer summer courses,” stated Chef Bill Collins, who heads SCC’s Evening Culinary Arts program, in the release. “It gives people something to do in the summer and it’s fun to learn how to decorate a cake or cook. And the best part is the students get to eat their homework.”
Most of the courses start at 5 p.m., which allows those with day jobs an opportunity to take a course, Chef Collins stated. The Kids Cooking Camp is the exception and starts at 10 a.m.
“We want to teach kids how to make simple, healthy dishes,” stated Chef Malai Souvanhnaboupha, who will instruct and lead the Kids Camp, the release stated. “We also will be teaching them about nutrition.”
The beginning cake decorating course will give the average home baker a chance to see what the SCC Culinary program has to offer, stated Chef Marissa Petty, who will teach the class along with the Introduction to Fondant and Cake Decorating course. She noted that students will not be baking the cakes, which will be pre-made, so that class time can focus on decorating.
“Some people think taking a course here is making a big commitment to go back to college,” she stated in the release. “We want to show them that they can take fun classes here that are affordable.”
Chef Lewis Brown will teach the BBQ and Butchering course. Students will learn how to cut up whole chickens, pigs and other primal cuts of beef. His class also will provide cooking instruction on cooking temperatures, seasoning and sanitation.
“Knowing how to fabricate cuts of meats, seafood and poultry can reduce your food bill,” stated Chef Brown in the release.
Chef Collins hopes the courses will lead to more students considering taking for-credit courses at SCC in the fall or spring semesters. He also wants to continue offering non-credit courses to the community.
“We want these classes to bridge to other courses that we offer here,” he stated in the release.
To find out the details on each class, visit http://www.scottsdalecc.edu/sites/default/files/pdf/culinary-cooking-classes-flyer-2016-rev.pdf
The Scottsdale Independent is available for free every Wednesday.