Culinary to Credit

Description

Culinary to Credit: Expand Your Culinary Knowledge 

Are you passionate about the art of cooking? We invite members of the public to audit our credit culinary classes and elevate their culinary expertise. Join us to delve into a world of culinary delights and learning. Additionally, for those who hold a Serve Safe certification, it may be accepted in lieu of taking prerequisite courses, making your culinary journey even more accessible.

Course Offerings:

Basic Food Preparation - CHEF 1001

Explore the fundamental principles of food preparation and cookery, covering the Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism.

• 8/18/2025-10/9/2025
• Mondays and Wednesdays
• 3:00pm - 7:50pm

Advanced Food Preparation - CHEF 2031

Take your culinary skills to the next level with a focus on advanced food preparation, presentation, and professional recipe development. This course explores the use of processed and par-cooked ingredients in modern kitchens, while emphasizing refined cooking techniques and plating artistry. You’ll also learn how to write clear, standardized recipes suitable for commercial use. Prerequisites may be waived with sufficient baking experience. Contact Chef Rory Larkins at larkinsr@grayson.edu for consideration.

• 10/14/2025-12/11/2025
• Mondays and Wednesdays
• 3:00pm - 7:50pm

Cake Decorating 1 - PSTR 1006

A challenging and rewarding introduction to skills, concepts and techniques of cake decorating. Prerequisites: PSTR 1301 Fundamentals of Baking and PSTR 2331 Advanced Pastry Shop. Prerequisites may be waived with sufficient baking experience. Contact Chef Jenn Denman at denmanj@grayson.edu for consideration.

• 8/18/2025-10/9/2025
• Tuesdays and Thursdays
• 9:00am - 1:50pm

Fundamentals of Baking - PSTR 1001

Discover the art and science of baking in this hands-on introduction to the essentials. You'll learn how to create everything from flaky pies and golden quick breads to cookies, cakes, tarts, and yeast-raised doughs. Along the way, you’ll explore the role of ingredients like flours and fillings, get comfortable with professional baking tools and equipment, and master the language and techniques used in commercial kitchens. Whether you're mixing batter or evaluating the final product, this course builds a strong foundation for anyone serious about baking.

• 8/18/2025-10/9/2025
• Mondays and Wednesdays
• 8:00am - 12:50pm

Advanced Pastry Shop - PSTR 2031

Step into the world of elegant desserts and refined pastry techniques. This advanced course explores classic and international favorites—from delicate French pastries to rich custards, soufflés, and artistic chocolate work. You'll craft hot and cold desserts, ice creams, and show-stopping decorations using sugar and chocolate. Emphasis is placed on precision, creativity, and professional-level execution. Prerequisites may be waived with sufficient baking experience. Contact Chef Jenn Denman at denmanj@grayson.edu for consideration.

• 10/14/2025-12/11/2025
• Mondays and Wednesdays
• 9:00am - 1:50pm

Breads and Rolls - PSTR 1005

Explore the essential techniques behind making delicious breads and rolls—from classic yeast-raised loaves to quick, chemically leavened varieties. This hands-on course focuses on the foundations of bread baking, with an emphasis on producing a wide range of high-quality products suitable for commercial kitchens. You'll learn the science behind rising, kneading, shaping, and baking, all while building the skills to create consistent, bakery-style results. Prerequisites may be waived with sufficient baking experience. Contact Chef Jenn Denman at denmanj@grayson.edu for consideration.

• 8/18/2025-10/9/2025
• Mondays and Tuesdays
• 2:00pm - 6:50pm