Summertime is time for PCC’s Culinary Bootcamp - The Explorer: Livenup

Summertime is time for PCC’s Culinary Bootcamp

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Posted: Wednesday, May 21, 2014 4:47 pm

Whether you are a novice in the kitchen or want to teach a cooking class, you can take your skills to the next level with one or more of PCC’s summer culinary arts credit courses.

Summer is the only time you can take PCC’s eight-week Culinary Bootcamp. Or mix and match from any of the three baking classes being offered. Most of the classes meet once a week on a different day, so you can fill your week with culinary training.

Culinary Bootcamp (CUL100), running between May 27 and July 22, is offered for beginners (8 a.m. to 5:10 p.m., Wednesdays) and those interested in teaching culinary arts (8 a.m. to 5:10 p.m., Fridays).

Each class is an intensive introduction to the fundamentals of cooking and covers kitchen operation, culinary techniques, including basics of charcuterie (cured, smoked or preserved meats, such as ham), as well as ingredients storage and safety precautions. Each class also offers a variety of demonstrations, including roasting, pan frying, braising, poaching, baking and sauce preparation.

“You’ll learn everything from peelers to potatoes, chicken to charcuterie,” said Barry Infuso, lead faculty for PCC’s Culinary Arts Program.

To register for Culinary Bootcamp, contact Emily Ratley, eratley@pima.edu or 520-206-5302.

Each of these baking classes runs for five weeks and has a $50 fee in addition to tuition.

“These are great opportunities for novice and seasoned bakers alike,” Infuso said. “You'll learn how to make pie as easy as pie, cakes from the bottom up, plus gluten-free baking techniques.”

They baking classes are:

  • CUL 153 – Cakes: This introduction covers ingredients, preparation and baking, as well as how to make icings, decorations and fillings; 8 a.m.-12:20 p.m., Mondays. May 27 to June 30
  • CUL 156 – Pies: Learn how to make various pastry doughs, fillings and other pie and tart ingredients, as well as mixing, shaping and plating; 8 a.m.-12:20 p.m., Thursdays, May 27 to June 30
  • CUL 166 - Gluten-Free Baking: This introduction covers mixing, shaping, and other aspects of baking gluten-free breads, desserts and pizza; 8 a.m.-5:10 p.m., Mondays, July 1-Aug. 6.

All of these classes are taught in the state-of-the-art commercial kitchen at PCC’s Desert Vista Campus, 5901 S. Calle Santa Cruz.

For details on each class, go to www.pima.edu/schedule, click on Credit Class Schedules and use the drop down menus to select the semester and subject code.

To apply for admission and register for a class, go to www.pima.edu/getstarted.

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