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Culinary Skills Series

Exploring Italy with FoodEXPLORING ITALY: LEARN CLASSIC ITALIAN TECHNIQUES
If you’re one of the thousands and thousands of people who like to dabble in the kitchen, there is no better time to dazzle your friends and family than at the holidays. And we have the set of courses for you — from the family “foodie” to Uncle Bob, everyone will be amazed at the skills you display in the kitchen. They might as well skip the trip to Italy and sit around your table, because it will be that good! Check out our latest in the RCC Workforce Culinary Series — Exploring Italy:

HOST 1125 — Authentic Italian Sauces
Discover the simplicity of preparing wonderfully delicious and authentic Italian sauces. A repertoire of sauces adds flavor and complexity to your favorite dishes and color and texture to your dinner presentation. You will learn a classic Pesto, a Sicilian pesto, a classic Puttanesca, Masala and Bolognaise. Each sauce will be accompanied by an appropriate dish. Every student will enjoy a generous tasting of each dish.
CL# SEC# Date Time Site Fee
57229 41WF Sep 11 5–7 p.m. KL $49
HOST 1125 — Amazing Italian Side Dishes
Amazing side dishes that will spice up any meal. Learn the proper techniques for Risotto—grain based salads that are good hot or cold and will feed a crowd—and some other alternatives to potatoes. Class includes wine pairing. Must be at least 21 years of age to participate.
CL# SEC# Date Time Site Fee
57233 42WF Sep 18 5 – 7 p.m. KL $49
HOST 1125 — Introducing Polenta!
Polenta is an amazingly versatile product that can be made ahead. It can be grilled, baked, served soft, used as a side dish or as a main dish, even as part of desert! Sample polenta with sausage and peppers, a wild mushroom ragout, roasted grapes, and sausages, and more.
CL# SEC# Date Time Site Fee
57234 43WF Sep 25 5 – 7 p.m. KL $49
HOST 1125 — Cocktail Bites
Italian antipasto, French hors d’oeuvres and Spanish tapas. These are colorful and flavorful mixtures of marinated vegetables, salty olives, assorted meats, cheeses and breads and small bites of seafood. Learn and taste new ideas for crostini, small plates and parties. Class includes wine pairing. Must be at least 21 years of age to participate.
CL# SEC# Date Time Site Fee
57236 44WF Oct 2 5 – 7 p.m. KL $49
HOST 1123 — Braises and Stews
Fall is time for slow-cooked meals, roasted vegetables and comfort food. Learn how to make a great mac and cheese, veal and garlic stew, root vegetable stew, and slow-cooker entrees.
CL# SEC# Date Time Site Fee
57275 41WF Oct 16 5 – 7 p.m. KL $49
HOST 1126 — A Chef’s Look At Thanksgiving
Learn how to make the family dinner so much less stressful. Get make ahead tips; learn to make a “cooking time line,” great rolls, gravy and innovative sides. Class includes wine pairing. Must be at least 21 years of age to participate.
CL# SEC# Date Time Site Fee
57270 41WF Nov 6 5 – 7 p.m. KL $49
HOST 1126 — Thanksgiving Revisited: Leftovers and Oh My! Christmas Is Around the Corner!
Save some turkey for the sandwiches… but how about spicy turkey posole, crispy quesadillas, or turkey salad with tart apple and endive salad.
CL# SEC# Date Time Site Fee
57272 42WF Th/Nov13 5PM–7PM KL $49
HOST 1126 — Christmas Parties: Elegant But Simple
Stylish entertaining can be made easy. Wild mushroom tart, orange-scented scallops on endive, quick individual tiramisu, caramelized onion and thyme tarts, Asian beef in crisp wonton crisps and more tips for successful parties. Class includes wine pairing. Must be at least 21 years of age to participate.
CL# SEC# Date Time Site Fee
57274 43WF Nov 20 5 – 7 p.m. KL $49
HOST 1122 — Thirty Minute Meals
Thirty minute, light meals. After the holidays, be ready for the guilt! These meals are lighter, faster and ready for those New Year’s resolution diets. They are also great for “brown bagging”; holiday side dishes and healthier meal options.
CL# SEC# Date Time Site Fee
57287 41WF Dec 4 5 – 7 p.m. KL $49

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