Culinary Arts Program Certificate

One of the core course offerings, this two-evening class will explore basic, building-block cooking techniques including pan searing and pan sauces, blanching, braising, emulsifying, grilling, steaming, proper pasta cooking and more. CAP Core. Prerequisite: Tools of the Trade: Culinary Arts.

In order to prepare masterpieces using fresh fish and shellfish, you need to know how to identify and purchase them, and how to store, handle and clean them prior to cooking. The first night of this two-night core class will focus on the foundations needed to become comfortable working with fish, including how to choose a fishmonger, how to purchase fish and know what kind of quality you are getting, how to break fish down and to ready it for cooking. You will also learn basic cooking methods, such as grilling, sauteing, roasting and braising, and develop some classic, simple sauces to complement your fish dishes. On the second night, you will learn the differences and similarities that exist in the major shellfish categories, and discuss the proper way to buy, transport, store them at home, and ready them for cooking. You will then prepare some basic recipes that will highlight the freshness and flavors of the shellfish using methods that will work any time you are preparing these tasty treats. CAP Core. Prerequisite: Tools of the Trade: Culinary Arts.

This class will focus on understanding the differences between various cuts of meat and poultry and learning interesting and delicious ways to prepare them. We will explore, among other things, proper cooking temperatures, basic butchery, seasoning, searing and sauce making. CAP Core. Prerequisite: Tools of the Trade: Culinary Arts.

One of the core course offerings, this two-evening class will explore basic, building-block cooking techniques including frying, soup-making, thickening, roasting, poaching, broiling, sauteing and more. CAP Core. Prerequisite: Tools of the Trade: Culinary Arts. Note: It is not necessary to have taken Chef's Skills prior to attending this course. Rather, it is intended as a complimentary study of other building-block cooking techniques. Menu: Corn Chowder, Rosemary Garlic Roasted Chicken, Gaufrette Potato Chips, Rice Pilaf, White Pizza, Eggs Benedict, Spiced Pork Tenderloin Stuffed with Dried Cherries and Apricots, Gougeres and Profiteroles.

This is your time to show off your culinary skills, cooking techniques and knowledge you have gained during your prior 39 hours or more in the Culinary Arts Program. Cooking teams will be formed to prepare a meal that is presented to the certified executive chef instructor for sampling. The chef will conclude this class with a critique of each team on all areas of food preparation. CAP Core. Prerequisites: Successful completion of five core courses, and successful completion of at least four elective courses. Students must submit graduation application and a separate $75 application fee prior to enrolling in this class. All Prerequisites must be completed prior to the class date.

This three-hour course combines a hands-on knife skills session with an in-depth discussion of food sanitation, kitchen safety and the proper use of different kinds of cooking equipment. It is designed as an introduction to both the culinary arts program and its instructional facility, and is geared toward properly preparing students for participation in future hands-on classes at the Center for Culinary Arts. Light snacks are provided. Note: CAP certificate requirement which is a prerequisite to all culinary arts core classes.

This course will examine the reasons why people choose to adopt a vegetarian diet, the various types of vegetarian diets, the nutrients at risk in vegetarian diets, and diet planning strategies to insure adequate intake of calories and nutrients.We also will look at some of the health benefits associated with a plant-based diet. Note: This is a lecture class.

This class is a comprehensive primer of vegetarian cooking. Utilizing fundamental cooking techniques, students will learn about and work with such items as beans, grains, tofu and a wide variety of delicious vegetables.

In this class, we will make some of the classic pastry shop desserts that France is famous for. From classic cakes to elegant cookies and beautiful confections, there's sure to be something for everyone! Menu: Opera Cake, Charlotte Royal, Savarin with Fresh Fruit and Creme Chantilly, Lang du Chat with Chocolate Ganache.

The craft of cooking can be wonderfully enjoyed with a little knowledge about quality and proportions of ingredients along with some understanding of how cooking methods affect the texture, nutrition, appearance and taste of your food. Together, we will use the analytical method to evaluate cooking similar ingredients different ways. We will cook sous vide, roast pork medallions with a balsamic reduction, brine and rub baked chicken, steam and grill lemon nutmeg asparagus, and also make cherry chocolate cookies and cupcakes. Physical, chemical and biological principles associated with these and other cooking methods will be presented with delicious demonstrations.

Cooking for one or two can be frustrating. Most recipes are written for four, six or even eight servings. Learn how to cut existing recipes easily to serve only one or two. You think baking for one or two is non-existent? Think again! Prepare and taste some new recipes geared for single cooking and dining. Forget the take-out deli and fast food chains - eat like a King or Queen!

NEW! In the dog days of summer the Virginia Blue Crabs get bigger, fatter, and more delicious. Come spend the night enjoying a favorite of almost anyone who has had the privilege to enjoy this treasure of the East Coast. Students will hear about topics including the state of the crab today, how to buy and use the different meat choices available, sizing and pricing of both live and steamed crabs, and how to choose and clean soft-shell crabs. Students will then get to work with these products and prepare dishes that will focus on the flavor of the crab. This class will prove invaluable to anyone who has ever pondered the difference between back fin and jumbo lump, wished they knew the 'right way' to pick a steamed crab, or wondered just how to prepare those delicious soft-shells they get at their favorite restaurant.

When many people think of French food, they think of Paris or possibly Provence. But, one of the top culinary regions of the world is in the southwest part of France. From truffles to foie gras, it all hails from this rural gastronomic paradise. We will create an authentic menu of specialties from this wonderful region.

With roots in India, curries are eaten around the globe. Come make and taste authentic recipes that you can easily make at home. You will learn to toast spices, and how to make curry blends and curry paste. We will make curries from Thailand, South Africa, Vietnam and India.

In this class, students will learn the differences between types of tofu, how it is made, and various techniques used in cooking and baking. Students will be given a brief history of tofu and how it is used in different parts of the world. After this overview, we will break the class into groups and have each group prepare part of a four-course meal. Each course will incorporate a different type of tofu as well as a different cooking method.

Dim Sum, or Chinese tea snacks, started out as a small meal for travelers along the Silk Road. It has grown into a meal where family and friends gather to visit and enjoy good food. Learn how to blend traditional flavors, stuff and cook dumplings and practice those knife skills! Menu: Hundred Corner Pearl Balls, Shanghai Curry Buns, Pot Stickers, Sesame Prawn Toasts.

Today one of the most popular cuisines is that of Provence in France. You'll get to prepare and taste some of the specialties of the region, including pizza from Provence - not the same as in Italy. What makes up Provencal herbs? What about olive oil? Learn what makes the cooking of Provence so flavorful and healthy. Even the simplest combination of ingredients can result in a culinary masterpiece. Come enjoy an evening of dining in the style of Provence.

What could dining with the Washingtons have been like? Have you ever wondered how the first First Family wined and dined? Join the Library of Virginia and renowned Culinary Historian Nancy Carter Crump for a discussion of her acclaimed book on this very topic. Learn what formal and everyday dining was like at Mount Vernon while you sample the delectable foods served at George & Martha's table. Menu: Oyster Soup, Collared Pork, Ragoo of Onions, Corn Fritters, Baked Bread Pudding and Lemonade.

NEW! For people new to the Farmer's Market experience, a summertime trip can often be overwhelming. Shoppers are inundated with a tidal wave of beautiful, fresh produce, baked goods, and artisan cheeses. Many times, a novice will return home to discover they have overspent, under-planned, and out-shopped their family's needs. In this class, students will be schooled in the art of shopping at the Farmer's Market. Topics will include what to take with you to the market, how to shop while there, and how to plan meals for what you buy. Students will enter the kitchen where they will prepare recipes for summer soups and salads, using ingredients representative of what they can expect to find the next time they hit the market.

Moroccan food may be the last great 'undiscovered' cuisine. It is exotic, yet elegant. The aromatic dishes are full of spices, herbs, fruits, and nuts. These healthy and flavorful recipes are great for entertaining or weeknight meals! Menu: Slatat Banadura (Tomato Salad), Slata Bortokal Bil Zaytoun (Orange and Olive Salad), Zaalouk (Eggplant), Tagine Bil Tmar Wal Loz (Lamb Tagine) and Slada bil Fawakih (Moroccan Fruit Salad).

Learn the art of creating delicious food arrangements. This class will explore quality fruit selecting, proper cutting techniques, and methods for making beautiful arrangements for all occasions. Students will create their own masterpiece to take home and will also receive a tool kit to keep.

This course will provide you with tools to help you plan healthy meals for yourself and others. You will learn the characteristics of a healthy diet, the latest Dietary Guidelines for Americans, and the ChooseMyPlate menu planning tool. You also will learn how to read a food label to make healthier food choices, and what to look for in an ingredients list. Note: This is a lecture class.

Settle in for an evening of extraordinary burgers and sides with fun beer and wine pairings. There is something for everyone, from black bean and portobello burgers to burgers stuffed with chipotle goat cheese. These are not your everyday burgers and fries! Menu: South American Burgers with Chimichurri, Vietnamese Banh Mi Burgers, Burgers Stuffed with Chipotle Goat Cheese, Black Bean and Portobello Veggie Burgers with Roasted Corn Salsa, Basil-Lime-Mint Salad, Sweet Potato Frites and Colby-Jack Stuffed Peppers.

Join us to explore the types of fresh root vegetables, greens and other delicious produce typically available this time of year from local growers. You'll prepare a delicious meal while we take some of the mystery out of these lesser-used culinary delights. Menu: Chilled Asparagus with Hard Cooked Eggs and Asparagus Coulis, Polenta with Spring to Summer Vegetable Ragout, Grilled Brined Pork Loin Chops with Roasted Vegetable Puree, Strawberry Shortcake.

Dry Rub or Mop? Low and Slow or Fast?? Come master the smoke and become a BBQ Pit Master in this exciting and fun class. We will be making rubs & sauces for baby back ribs, pork butts, beef brisket and chicken. Oh and did we mention beer?!

The cuisine of Sicily is different in many ways from other Italian regions, and deliciously so. Join us to create and sample foods of this unique strategic region and also to learn about the rich Sicilian food history and folklore. Abudanza!

Cultures all around the world have their own versions of delicious, savory filled pastries. From the samosa of India to the empanadas of Spain, you'll learn a variety of filled pastries and accompanying sauces. Starting with some simple dough techniques, you'll learn how to make and shape these pastries, as well as how to create the delicious fillings for each type. These savory sensations are perfect for appetizers and entertaining, as well as adding variety to your dinner-table fare. Menu: Samosas with Pineapple Chutney, Empanadas with Pico de Gallo, Cheese Pastries and Mushroom Calzones.

From the United States to Asia, Europe and Africa, cooks have combined regional pastas and rices with native seafood to create some of the most traditional and widely recognized dishes in the world. In this class, you will have a chance to explore not only these pastas and seafoods, but also the seasonings and techniques that make them unique to their region or country. These authentic flavor combinations are sure to be a hit with dinner guests, or offer a rich alternative to everyday meals.

Geographically located side-by-side in Europe, the cuisines of Spain and Portugal are similar but distinct. You'll prepare and sample some of the specialties, such as the national dish of Spain, paella. Enjoy tapas: a variety of appetizers to titillate the taste buds. Learn the origin of these pleasing food delicacies and join us around the table for an evening of delicious dining.

Are you serving the same old recipes? Try something different! Prepare and sample some new offerings for you to serve at your next party. Learn some short-cut recipes that you can make in a hurry. Make your appetizers, hors d'oeuvres and other party foods ones that your guests will remember! Menu: Baked Mushrooms Stuffed with Crab Imperial, Brandied Pork Tenderloin with Sauces, Cerviche: Mexican Style, Embassy Frosted Pate, Old Dominion Hot Cheese Puffs, Roquefort Cheese Straws, Wild Mushroom Strudel, Zesty Curry Cream Dip with Crudites.

Spring's thaw and the reemergence of farmers' markets from their winter hiatus provide us with a break from the limited ingredients available during the winter months. Cool days and long nights continue to remind us that summer is still a ways off, making spring the perfect time for a big pot of soup! Come explore the flavors of early spring and create exciting hearty soups and stews that utilize the flavors of spring, while warming us up for those last long weeks before it finally heats up for good. Menu: Puree of Asparagus Soup with Chervil Butter and Sautéed Croutons, French Spring Vegetable Soup, Wild Rice and Smoked Sausage Soup, Curried Oyster and Vegetable Stew

Come explore the world of the French bistro while creating a truly French menu that celebrates the birth of a new spring. This class will focus on the techniques that make the bistro more than just a casual restaurant and celebrate it for what it is - a culinary classic. Menu: Lentil Soup with Early Spring Vegetable Garnish, Watercress-Endive Salad with Roquefort and Walnuts, Skirt Steak with Caramelized Shallots and Sautéed Spinach with Garlic Confit, Lemon Tart.

NEW! Learn the fundamentals of grilling; including grill selection and preparation, using direct versus indirect heat, smoking, grilling veggies and fruits, and more in this delicious, fun and informative class.

NEW! For seafood lovers, going to the market can be a daunting task. The conscientious shopper should be able to choose fresh, quality ingredients that have been caught in an environmentally friendly, safe-to-eat way, but unfamiliarity with the industry often leaves the consumer unsure of their choices. In this class, students will learn about the sustainability matters concerning seafood, with a leader who will touch on all aspects of the subject, including overfishing, the ecology of our fisheries, aquaculture practices (both good and bad), and choices that can replace some old familiars with new favorites. Students will also be offered a chance to work with products and prepare dishes that aren't only good for the soul, but for the stomach as well.

NEW! Vegetarian food doesn't have to mean fake meat patties or plates full of sides. In fact, it can be healthful and full of flavor! In this class we will explore some tried and true vegetarian recipes from various cultures around the world and also discuss the herbs and spices that make them so delicious.

Some of the best food in Thailand can be purchased from stalls and carts right on the sidewalk. Street vendors are ubiquitous in Thailand, delighting everyone at all times of the day and night. We'll explore some of the many options, with recipes suitable for entertaining as hors d'ouevres, or for light summer dining.

NEW! This class will feature the fundamental cooking technique of searing meats and making pan sauces. We will make several one-pan creations using the pan searing and pan sauce technique which is the basis of endless dishes, both traditional and newly inspired. After this class, students should gain the confidence to create their own wonderful dishes without relying on recipes.

It's not sushi every night in Japan. Learn a menu for a more typical everyday Japanese meal. These dishes are always prepared with an emphasis on fresh seasonal ingredients, delicate flavorings and beautiful presentations to please the eye as well as the stomach!

NEW! Students are invited to spend the day touring Blue Mountain Brewery near Charlottesville to taste their handcrafted beers and dine in their restaurant. In addition to brewing a variety of artisan beers, Blue Mountain is a proud member of the Virginia Green Program, designed to reduce waste, use water efficiently, and conserve energy. After the tour, students will stay for lunch in the Brewery's dining facility, which features locally baked breads and dishes that complement the beers brewed at Blue Mountain. Note: Transportation for this trip is on University vans driven by approved drivers.

Super farmer Joel Salatin's Polyface Farm, in Swope, Virginia, has been profiled in the Academy Award-nominated documentary, Food Inc., as well as in countless books and magazines, including Michael Polian's 'The Omnivore's Dilemma.' Salatin's philosophy that food should be raised naturally, produced locally, and prepared lovingly with reference to the seasons has inspired countless people to change the way they buy, raise, and prepare food. Salatin's philosophy continues to be the standard by which local food movements are compared. On this culinary excursion, students will tour Joel Salatin's farm, see how he conducts his business, and hear his interpretation of farming first-hand. Following the tour, students will be treated to a farmer's brunch at Mockingbird, a restaurant/live music venue located in historic downtown Staunton which utilizes Polyface products. Note: Transportation for this trip is on University vans driven by approved drivers.

We will travel to Seaford, Virginia to visit The Seaford Scallop Company (a division of Seatrade International) to learn all about scallops, including fishing rules and regulations and closed areas for harvesting. We will also cover the biology of the scallop and talk about biomass and sustainability of the species. If we are lucky, there may be a fresh boat unloading product and we can take part in watching the haul come in. Either way, we will participate in a quality control inspection of fresh and frozen scallops and cover the differences between sizes and what constitutes a dry pack vs. a processed scallop. Afterward, we will head to Colonial Williamsburg to eat a wonderful lunch at Le Yaca, where we will have a prix fixe menu that, of course, will feature the wonderful bivalve we just learned about - so Get Ready, Get Set, Scallop! Note: Transportation for this excursion will be on University passenger vans driven by approved drivers.

NEW! Join us for an evening of exploring wines for the great American cookout. We will introduce pairings, ranging from the solidly traditional to the whimsically offbeat, for such summer classics as burgers, grilled shrimp, mixed salad greens and even ice cream. We will look at white, red, rose and bubblies from around the world, discussing preparation, storage and serving while dining al fresco. Forget the iced tea and beer and bring on the wine!

Join some of our very best culinary arts program grads as they partner with program manager Tom Parfitt and wine expert Jeff Albright to put on a wonderful multi-course tropical meal complete with a cooking demo and beer and wine pairings. Come see our students strut their stuff! Menu: Doubles with Cucumber Chutney, Corn Soup with Dumplings, Spicy Shrimp, Pancetta, Peppers and Pineapple over Fragrant Rice, and Chocolate-Coconut Ice Cream Bombe with Macaroons and Caramel Sauce. Note: This is a sit-down demonstration style event with wine pairings.

Let the Center for Culinary Arts bring the delights of the Mediterranean directly to you as you join Program Manager Martin Gravely and Maurice Franck of Juice, for an evening of fun, learning, and delicious flavors. Menu: Antipasti Medley, Lobster Paella, Chicken Saltimbocca with Shoestring Veggies & Roasted Garlic Fingerling Potatoes, and Baklava with Homemade Lemon Ice Cream. Note: This is a sit-down demonstration style event with wine pairings.

Join Chef/Instructor Tom Steele for a delicious evening of southern-inspired fare that includes lots of great seafood. House favorite beverages will also be paired. On the menu: Cocktail Black Bean Cakes with Chipotle Remoulade. Coconut Fried Shrimp with Honey-Dijon Glaze and Carmelized Tri-colored Bell Peppers, Sauteed Lump Crabmeat, Andouille Sausage and Leeks Vol au Vent with Pommerey Cream Veloute, Lightly Blackened Mahi with Red Onion Marmalade, Spoonbread and Country Greens. Dessert is Dirty Banana Cheesecake with Godiva Chocolate Drizzle. NOTE: This is a sit-down demonstration style event with wine pairings.

Come explore the numerous terrific wines of the great Northwest with wine aficionado Thom Horsey. Wines from Northern California, Oregon and Washington will be discussed and tasted. A portion of the instructor's fee is donated to the ARC's Ladybug Fund, which provides funding to families of children with special needs. Hors D'oeuvres will be provided.

In this class you will learn the requisite information needed to obtain your ServSafe Certification. The first part of the class will focus on preparing you with the knowledge you need to safely handle food in a professional environment. We will focus on sanitation, the flow of food through your operation and how to prevent foodborne illness. In the second stage of class you will be given your ServSafe examination. If you successfully pass this test you will become a certified ServSafe manager. NOTE: Class fee includes ServSafe study materials and examination. There is an $80 non-refundable fee once your ServSafe book is mailed. We will mail your book to the address provided in your ActivNet account. If you need your book mailed to a different address, please contact us at 422-2665 immediately after enrolling. If you haven't recieved your book within 10 business days after enrolling, please notify us. You will need to bring your book and unaltered answer sheet to class. If you don't bring them there will be an $80 charge for additional materials. Students are responsible to read and study the ServSafe Essentials book prior to coming to class. It is optimal, but not required, to allow 2-3 weeks of study time prior to the class.

This test is designed for students to become re-certified ServSafe Managers. It is available only to students who have already been certified and need to obtain a new certification. Students will be given the ServSafe examination and upon successfully passing this test, will become certified ServSafe managers. NOTE: Class fee includes ServSafe study materials and examination. Students will have 2 hours to comlete the examination. We have an extra hour built in to the class to allow for pre-test arrangements.

NEW! Things aren't always what they seem: a simple rearrangement of shapes or coloring, and what you think is one thing is actually another. With some kitchen trickery, we'll turn out delicious treats that fool the eyes and taste buds. While learning nutrition, kitchen skills and safety, campers will be chefs, scientists, artists and magicians. The menu will include such things as mixed-up cupcakes, shaped sandwiches, fruit and veggie garnishes and molecular gastronomy fun. For kids ages 7-14.

Chef Stephanie provides hands-on learning and in-depth knowledge to young, aspiring chefs. In this class, she will present creative ways to use fresh fruits and vegetables from your garden or local farmers' market. This course will combine hands-on participation with instructor demonstration. Fruits and vegetables on the menu include: asparagus, zucchini, strawberries, blueberries, and peaches. Ages 5 and up. Note: class fee is a per-person charge. Menu: Ham and Asparagus Crepe, Zucchini-Orange Muffins, Rustic Blueberry-Peach Tart, and Fresh Strawberry Salsa.

NEW! Kids and parents are invited to have a great time together while learning to make a variety of pizzas from scratch. Menu includes: Summer Berry Pizza, Braided Stuffed Pizza, and Margherita Pizza with Fresh Mozzarella. For ages 6-12 with accompanying parent. Note: class fee is a per-person charge.

NEW! Have lots of fun with your friends while learning to make a variety of delicious pizzas with fresh ingredients. In addition, you'll learn how to make your own dough and pizza sauce. Menu includes: Calzones; Bacon, Egg, and Cheddar Pizza; Grilled Goat Cheese, Tomato, and Basil Pizza; and even Chocolate Pizza! For ages 13-19.