Workforce Services

Fall 2014

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22 PVCC DIGITAL FALL 2014 Workforce Services Class Schedule workforce@pvcc.edu l www.pvcc.edu/workforceservices or 434.961.5354 Culinary classes currently being offered: Culinary Certified Professional Food Managers Review and Exam This examination certification is based on the latest federal food code and is accepted in all states across the country requiring mandatory foodservice manager certifications. In Virginia, the person in charge of the facility must be knowledgeable about procedures to minimize the risk of food borne illness as outlined in the 2010 Virginia Food Regulations. Proof of passing this examination is one way for the person in charge to demonstrate having this knowledge. There is a separate charge of $28 for the standardized Prometric™exam administered at the end of the day. You must bring this amount to class in the form of a certified check or money order payable to "Prometric." (Personal checks or cash cannot be accepted). Bring two #2 pencils and a photo ID to class. Call 434.961.5354 for information on the optional text. 62400 HOST S 9/27 8:30 a.m.-5:30 p.m. Jefferson RM 112 Campbell $129 62401 HOST M 11/10 8:30 a.m.-5:30 p.m. Jefferson RM 112 Campbell $129 Breads & Pastries Basics Eat dessert first! Impress your guests with fabulous breads and pastries. Learn the techniques and take home recipes from CIA graduate Sheila Cervelloni, pastry chef at Westminster Canterbury. 62246 HOST W, TH 11/5-11/13 6-8 p.m. Jefferson RM 122 Cervelloni $149 Indo-Bengali Cooking The specialty of Bengali cuisine is use of fresh vegetables and a variety of spices. In this class, learn the basic spices that Bengali people use to make such wonderful dishes. These dishes are quick, easy to make and taste-bud friendly. The menu includes: • Chicken Shish Kabob • Rice with Saffron and Ghee • Mango Chutney • Eggplant Fry with Tamarind 62185 HOST W 9/10 6:30-8:30 p.m. Jefferson RM 120 Akhter $59 Natural Health & Weight Loss Make the transition to a low-fat diet rich in whole, natural foods and fiber and lose weight without counting calories or dieting. Moreover, keep it off, re-energize and cleanse your body; helping to prevent debilitating and life-threatening diseases. Laurie Jacobson shows you how to incorporate fat-melting whole foods into your life so you lose weight naturally while enjoying generous servings of delicious, no-cholesterol dishes. 62187 HOST W 9/17 6-8:30 p.m. Jefferson RM 120 Jacobson $49 Sweet and Sugar Free Have a sweet tooth? You can still enjoy good health and stay slim if you learn how to use natural sweeteners, and substitute whole grain flours for refined, processed white flour while baking. In this class we'll use seasonal fruits, juices and natural syrups to create rich and satisfying desserts that won't leave you wondering what happened to the sugar. 62188 HOST W 9/24 6-8:30 p.m. Jefferson RM 120 Jacobson $49 Prepare Your Dinner Party Make entertaining easier. In this four-week class, learn how to prepare your dinner party starting with hor d'oeuvres and ending with dessert. Menu includes: Week One – Hors d'Oeuvres • Puff Pastries with Brie and Apricot Jam • Smoked Salmon Rillettes on Crouton • Gazpacho Shooters Week Two – Salads • Classic Leek and Potato Soup • Crab and Apple Salad over Mixed Greens Week Three – Main Dish • Pork Chops Persillade • Whipped Potatoes • Sautéed Brussels Sprout Leaves Week Four – Dessert • Cheese Cake Mousse • Crème Brûlée With Fresh Berries 62189 HOST M 10/6-10/27 6:30-8:30 p.m. Jefferson RM 120 Morris $199

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