Culinary Community Classes for the Summer of 2019

Brunch Specialties

Combination of sweet/savory breakfast and lunch dishes

Date:  Saturday, June 15th 

Time:  10 a.m. - 12 p.m.

Cost:  $40 per person

How to Prepare a Perfect Steak

Best cooking methods for types of beef cuts, marinade composition/use, and steak sauce/toppings

Date:  Saturday, July 20th

Time:  10 a.m. - 12 p.m.

Cost:  $40 per person

Tour of the Pacific Rim

Eclectic, spicy dishes from Asian regions

Date:  Saturday, July 27th

Time:  10 a.m. - 12 p.m.

Cost:  $40 per person 

  

All cooking tools, utensils, supplies and ingredients will be provided.  A recipe booklet and instructions will be given to participants in a special take-home folder.

Students must wear closed-toe or non-porous shoes.  (No fabric, mesh tennis shoes because hot oils can drip into the shoes and cause burns).  It is recommended that students wear shirts with at least short sleeves and underarms not exposed. 

Minimum students per class:  7 

Maximum students per class: 16

Seats can be reserved by calling the SPC Lubbock Center at 806-716-2700.  

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SANITATION AND SAFETY


Basic food preparation

Class Offerings

SCHEDULE
 DAYS
TIME
LOCATION
Currently Not Offered      
       
       
       

 

INTRODUCTION TO HOSPITALITY INDUSTRY


Introduction to hospitality industry

Class Offerings

SCHEDULE
 DAYS
TIME
LOCATION
Currently Not Offered      
       
       

 

BASIC FOOD PREPARATION


Sanitation and safety

Class Offerings

SCHEDULE
 DAYS
TIME
LOCATION
Currently Not Offered      
       
       

 

FUNDAMENTALS OF BAKING


Fundamentals of baking

Class Offerings

SCHEDULE
 DAYS
TIME
LOCATION
Currently Not Offered      
       
       

 

INTERNATIONAL CUISINE


The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. 

Class Offerings

SCHEDULE
 DAYS
TIME
LOCATION
Currently Not Offered      

 

MEAT IDENTIFYING AND PROCESSING


A study of the identification and characteristics of wholesale and retail cuts of meat; hotel, restaurant, and institutional cuts of meat; U.S.D.A. quality grades; quality control; and the Federal Meat Inspection Regulation.

Class Offerings

SCHEDULE
 DAYS
TIME
LOCATION
Currently Not Offered    

 

PURCHASING FOR HOSPITALITY OPERATIONS


Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. 

Class Offerings

SCHEDULE
 DAYS
TIME
LOCATION
Currently Not Offered

 

CAKE BAKING AND PRODUCTION


 Principles and techniques of cake production.

Class Offerings

SCHEDULE
 DAYS
TIME
LOCATION
Currently Not Offered

 

ADVANCED FOOD PREPARATION


Advanced concepts of food preparation and presentation

Class Offerings

SCHEDULE
 DAYS
TIME
LOCATION
Currently Not Offered    

 

PRACTICUM CULINARY ARTS / CHEF TRAINING


Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. 

Class Offerings

SCHEDULE
 DAYS
TIME
LOCATION
Currently Not Offered

 

BUFFET MANAGEMENT


Advanced concepts in the construction of inedible display items.

Class Offerings

SCHEDULE
 DAYS
TIME
LOCATION
Currently Not Offered

 

BEVERAGE MANAGEMENT


A study of the beverage service of the hospitality industry including spirits, wines, beers, and non alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service, and the selection of wines to enhance foods. 

Class Offerings

SCHEDULE
 DAYS
TIME
LOCATION
Currently Not Offered

 

 

May 2019