The Dish Fall 2015 - Schoolcraft College

Continuing Education
Professional Development
AND
dish
the
Schoolcraft College
FALL 2015
Two exceptional chefs,
one great class!
chef² Behold the Power of Chef 2!
www.schoolcraft.edu/cepd/thedish
update
the
According to the American Culinary Federation, there are only 67 Certified
Master Chefs in the United States, and here at Schoolcraft, we are fortunate
that three of them teach in our kitchens! Many don’t realize that these
Certified Master Chefs aren’t just helping lay the foundations for our credit
culinary students – they also teach culinary classes here in the Continuing
Education and Professional Development department that are open to the
public! Join us for one of our culinary classes and bring home tips and
pointers to make a perfect meal with an abundance of flavor for your
family and friends.
This fall, some of our culinary classes will come with an added twist – they’ll be
taught by two great chefs, giving you the opportunity to experience two chefs
in one class! Join Chef Jeff Gabriel, one of our Certified Master Chefs, along
with Certified Executive Chef Shawn Loving for their Chef2 Classes. Soup-ed
Up Sandwiches and Fall Harvest Salads & Dressings are among five Chef2
offerings this fall.
We also have several other new classes including Smoothies: Flavorful, Fresh
& Fabulous, Greek Food, and Schoolcraft’s Teen Chef: Hands-On. There’s
something for everyone.
Our chefs can’t wait to cook with you this fall! See you in the kitchen.
recipe
Prerequisite for all hands-on classes
below—CES 2187 Cooking 101: Skill
Development or instructor’s approval.
Please prepare a tool kit with the
following: a paring and chef ’s knife;
peeler and measuring spoons. Plan to
wear a white chef jacket, dark pants
and comfortable, closed-toe shoes in all
hands-on classes.
Prerequisite for all hands-on baking
classes below—CES 2187 Pastry 101:
Skill Development or instructor’s
approval. Please prepare a tool kit
with the following: a paring and chef ’s
knife; peeler, measuring spoons, dough
cutter and thermometer Plan to wear
a white chef jacket, dark pants, and
comfortable, closed-toe shoes in all
hands-on classes.
the
Michigan Corn Risotto with Baby Peas and Shrimp
Ingredients
Garnish
• ½ cup leeks, small dice
• 1 cup baby shrimp raw
• ½ oz. whole butter
• 1 cup fresh corn kernels cut off
• 1 cup Arborio rice (Washed 3
times)
• 2 ½ chicken stock fortified with
corn cobs cups (Variable)
• Salt as needed
• White pepper as needed
• Saffron pinch
• ½ cup white wine
• ½ cup Parmesan cheese
• 1 tablespoon whole butter,
to finish
3. Add the liquid in several additions, stirring the rice frequently.
4. Cook the risotto until the rice is
al dente and most of the liquid is
the cob
• ¾ cup peas from sugar snap peas
absorbed. The texture should be
• Clarified butter as needed
creamy.
Directions:
5. In a separate sauté pan, heat some
clarified butter and sauté the
1. Sweat the leeks in the butter until
shrimp, corn and the peas.
transparent.
2. Add the washed rice and mix
thoroughly with the butter.
6. Fold them into the rice.
7. Finish the rice with the parmesan
Cook, stirring until a toasted
cheese, add 1 tablespoon whole
aroma develops.
butter to finish.
2 | for more information visit www.schoolcraft.edu/cepd/thedish or call 734-462-4448
classes
the
skills classes
Cooking 101: Skill Development
Pastry 101: Skill Development
In this relaxed and comfortable environment you
will learn basic cooking terminology and techniques.
Learn how to properly use basic knives and hand
tools and discover safe and sanitary methods for food
preparation. This class or instructor’s approval is a
prerequisite for most Schoolcraft College’s CEPD
hands-on Culinary Arts classes, unless otherwise
noted. A tool kit is not required for this class.
Wednesday, September 9 5-7pm
& Friday, September 11
5-9pm
2 days
J. Gabriel, CMC
CES 2187
(.6 CEU)
Sec. 941006
$109/Senior Cost $87.20 VT625
Learn basic baking terminology and techniques
in a comfortable setting. You’ll gain information
on proper pastry tool skills and safe and sanitary
methods for food/baking preparation. Set a solid
base for your baking future. This course is strongly
recommended for Schoolcraft College’s CEPD Pastry
and Baking hands-on Culinary Arts classes, unless
otherwise noted. A tool kit is not required for this
class.
Saturday, September 26
9am-3pm
1 day
J. Decker, CMPC
CES 2380
(.6 CEU)
Sec. 941026
$109/Senior Cost $87.20 VT645
Wednesday, September 23 & Friday, September 25
2 days
CES 2187
(.6 CEU)
$109/Senior Cost $87.20 5-7pm
5-9pm
J. Gabriel, CMC
Sec. 941024
VT625
‘‘
The chef was
extremely
knowledgeable,
engaging, and
encouraged
questions. Chef
Decker was also
approachable.
healthy sensations
Knife Skills for Vegetables & Herbs:
Hands-on
Did you know that many chefs consider
the knife to be the most important tool in
the kitchen? Improve your s peed and safety in the
kitchen by learning knife skills. Discover how to
choose the proper knife for the item you’re cutting
and es pecially how to properly care for your knives.
Learn to master basic cuts and how to cut vegetables
and herbs.
Wednesday, September 16 6-9pm
1 day
J. Gabriel, CMC
CES 2363
(.3 CEU)
Sec. 941029
$99/Senior Cost $79.20
VT620
’’
Student in Pas try 101:Skill
Development
for more information visit www.schoolcraft.edu/cepd/thedish or call 734-462-4448 | 3
certification
ServSafe—One Day Class
ServSafe
Textbook must be purchased through the Schoolcraft
Bookstore and reviewed prior to class start date.
Designed for employees, owners and managers of food
service es tablishments, this course will prepare you for
final examinations administered by the Educational
Foundation of the National Res taurant Association.
Upon successful completion of the program and
exam (taken in class) the certified individual will be
qualified to train personnel in sanitation techniques,
communicate with representatives of the health
departments having jurisdiction, recognize sanitation
deficiencies and initiate improvements. A one hour
lunch is not included in CEU total.
Monday, November 16
8 am-5pm
1 day
T. Holewinski
CES 2469
(.8 CEU)
Sec. 941007
$99/Senior Cost $79.20
JC110
Textbook included. Designed for employees, owners
and managers of food service es tablishments, this
course will prepare you for final examinations
administered by the Educational Foundation of the
National Res taurant Association. Upon successful
completion of the program and exam (taken in class),
the certified individual will be qualified to train
personnel in sanitation techniques, communicate
with representatives of the health departments
having jurisdiction, recognize sanitation deficiencies
and initiate improvements. A half-hour lunch is not
included in CEU total.
Thursday, September 17 8 am-5:30pm
& Friday, September 18
8 am-5:30pm
2 days
L. Sebold
CES 2087
(1.8 CEU)
Sec. 941002
$225/Senior Cost $180
JC110
the
Certified Executive Chef, Shawn Loving
Chef Shawn Loving has been a Schoolcraft
College instructor since 2002 and is currently
the Culinary Arts Department Chair.
Formerly, he was owner of the popular
Loving Spoonful Restaurant in Farmington
Hills, Michigan.
Chef Loving was the 2008 US Summer
Olympics Basketball Team Chef and in-flight
team Chef for the Detroit Pistons. In 2002,
he was the recipient of the Lawrence P. Doss
Entrepreneur of the Year Award. Previously,
he was Chef for the Epcot Center at Disney
World and at Euro Disney. Chef Loving is
also a private, personal Chef for Nike Sport
commercials via selected athletes.
Chef Loving is a Certified Hospitality Educator
and Certified Culinary Administrator. He
is currently the Executive Chef for USA
Basketball International. He traveled with the
team to Beijing, China in 2008, and Istanbul,
Turkey in 2010. He also traveled with the
team to Madrid, Spain in 2014 for the World
Championships and will be joining the team
in Rio de Janeiro in 2016 for the Summer
Olympics.
Join Chef Loving this semester as he teams with Certified Master Chef
Jeff Gabriel for some great new culinary classes!
4 | for more information visit www.schoolcraft.edu/cepd/thedish or call 734-462-4448
Savor the cooking styles of two chefs
in one amazing culinary experience.
Behold the Power of Chef2!
chef²
Chef2: The Art of
Seasoning & Flavoring
Balance and complement is a term used by many
cooks to summarize the principle of seasoning and
flavoring. It is a simple way to remember that all
spices, herbs, and flavorings should enhance or add
extra interest to the main ingredient and natural
flavors. Seasonings should complement each other
without overwhelming. Here is your opportunity to
learn one of the most critical skills in cooking—the
art of seasoning.
Friday, October 2
6-9pm
1 day
J. Gabriel CMC
S. Loving CEC
CES 2233
(.3 CEU)
Sec. 941025
$119/Senior Cost $95.20 VT635
NEW Chef2: Soup-ed Up
Sandwiches
What’s better than a soothing soup to please the
palate? A savory sandwich to go with it! Mixing
and matching soups and sandwiches can provide an
almost endless list of lunch, dinner or entertaining
possibilities. Take the guesswork out of the equation
and learn to make perfect pairings by considering
flavor profiles, visual appeal, peak seasonal
ingredients, and what makes a balanced meal.
Become a creative matchmaker.
Friday, October 16
6-9pm
1 day
J. Gabriel CMC,
S. Loving CEC
CES 2559
(.3 CEU)
Sec. 941015
$119/Senior Cost $95.20 VT625
NEW Chef2: Peasant Style Seafood
Using principles found in peasant style dishes for
centuries, discover how to use less expensive seafood
choices, along with spices, vegetables, bread and other
staple food, to make delicious, unique and nutritious
meals. Gain the required skill and inventiveness,
while celebrating the culture of generations who
came before. Give your family the seafood they love
while getting the most for your food dollar.
Friday, November 13
6-9pm
1 day
J. Gabriel CMC,
S. Loving CEC
CES 2557
(.3 CEU)
Sec. 941012
$139/Senior Cost $111.20 VT625
NEW Chef2: The Glory of Grains!
Perk up your meals with delicious and healthful,
robust whole grains. Freshen your palate with fresh,
new flavors, and enjoy the many benefits of wholegrain goodness. Learn to make entrees and main
dishes made with barley, brown rice, quinoa, s pelt,
buckwheat and amaranth. Learn the proper way to
select, store, clean and prepare these simple treasures.
Discover a universe of new tastes you’ve been
missing.
Friday, December 4
6-9pm
1 day
J. Gabriel CMC,
S. Loving CEC
CES 2560
(.3 CEU)
Sec. 941031
$119/Senior Cost $95.20 VT625
NEW Chef2: Fall Harvest
Salads & Dressings
Discover the perfect way to make the most of
autumn’s bounty by creating fall salads. Take
advantage of autumn’s freshest produce, jeweledtoned root vegetables like pumpkin and squash,
warm spices, tart apples and more. Learn how to
properly mix and marry the colors, sweetness and
savory flavors of the cooler months. Top the salad
off with a handmade dressing and you may have
discovered a new fall comfort food.
Friday, October 30
6-9pm
1 day
J. Gabriel CMC,
S. Loving CEC
CES 2558
(.3 CEU)
Sec. 941020
$119/Senior Cost $95.20 VT625
for more information visit www.schoolcraft.edu/cepd/thedish or call 734-462-4448 | 5
international cuisine
Authentic Mexican Cuisine—The
Ultimate Experience NEW RECIPES!
Learn all that Mexican fare has to offer from Chef
Ana Perez, a native of Mexico. Through Ana’s
expertise see how to make and embrace authentic
Mexican cuisine. Discover the history, culture,
celebrations and distinctive spices that influence
Mexican cuisine. From entrees like enchiladas to
seafood to chicken to side dishes and desserts, each
class will offer new and exciting food choices.
Wednesday, October 14 6-9pm
1 day
A. Perez
CES 2488
(.3 CEU)
Sec. 941009
$99/Senior Cost $79.20
VT625
Authentic Mexican Cuisine—The
Ultimate Experience: Hands-on
NEW RECIPES!
Learn to make traditional and authentic
Mexican food with your own two hands from
Mexican native, Chef Ana Perez. Each class will offer
a total new cooking experience with an assortment of
distinctive entrees, side dishes, soups and desserts. See
and taste the distinctive flavors, variety of spices and
ingredients, and colorful decoration of Mexican cuisine.
Bring a little piece of Mexico home to your family.
Wednesday, November 4 6-9pm
1 day
A. Perez
CES 2491
(.3 CEU)
Sec. 941010
$99/Senior Cost $79.20
VT625
NEW Greek Food—Opa!
Greek food is known for its fresh and delicious
simplicity. A handful of ingredients exemplify Greek
cuisine’s vibrant flavors including: olive oil, lemon,
feta cheese, oregano and thyme. These ingredients
blend well with classic seafood, salads, meat and
vegetable dishes, and desserts. Explore traditional
and modern Greek dishes and learn how to bring
the benefits of Greek food to your family.
Tuesday, December 8
6-9pm
1 day
G. Rapitis
CES 2566
(.3 CEU)
Sec. 941034
$99/Senior Cost $79.20
VT625
unique offerings
NEW The Craft of Chili Making:
Endless Summer: Canning,
Freezing & Preserving
Chili is nutritious and can be adapted to
suit pretty much every type of diet and taste
preference. There are chili variations made with
chicken, turkey, beef, pork, or other more unusual
meats, as well as vegetarian chili recipes. There are
chilis with black, pinto, white, or a combination of
bean types, or with no beans at all! Chili can be laced
with a multitude of spices, even chocolate! Come
create your chili masterpiece!
Thursday, September 24 6-10pm
1 day
M. Bommarito
CES 2555
(.4 CEU)
Sec. 941021
$119/Senior Cost $95.20 VT620
Discover ways to enjoy summer’s just picked flavors
all year long. Learn to easily keep summer foods tasty
and nutritious through such preserving methods as
canning, freezing and dehydration. Get tips on the
preserving processes, which produce fares better with
which process, and what to look for when selecting
produce. See sure-fire recipes demonstrated and enjoy
tastings.
Tuesday, September 29
6-9pm
1 day
H. Moore
CES 2433
(.3 CEU)
Sec. 941003
$99/Senior Cost $79.20
VT690
Hands-on
EAT WELL...
Fall is a great time to visit your local apple orchards and Farmer’s Markets before winter sets in. Not only
are you supporting your local economy, but you’ll benefit from freshly picked, in season produce that is
at its peak in flavor and nutrition. In addition, local farmers and orchards often use fewer pesticides and
chemicals than store-bought produced obtained by larger retailers from out-of-state vendors.
6 | for more information visit www.schoolcraft.edu/cepd/thedish or call 734-462-4448
unique offerings continued
NEW Smoothies: Flavorful,
Fresh & Fabulous
Explore the tasty, nutritional, revitalizing goodness of
smoothies. Begin with learning simple smoothie making
techniques. Discover easy tricks to packing fruits,
vegetables, milk and other proteins into a quick snack
or meal. Once you have mastered some basic recipes
use your kitchen savvy to create a wide variety of taste
sensations for you and your family. It’s smoothie time!
Thursday, October 1
6-9pm
1 day
M. Bommarito
CES 2561
(.3 CEU)
Sec. 941030
$99/Senior Cost $79.20
VT625
Soup Magic
Think performing magic in the kitchen is beyond
your skills? Think again! Join the fun and learn to
make “soup magic.” Discover how to prepare one
intensely flavored stock and, voilà, turn it into three
completely different soups. Wow your family and
guests with the illusion of hard work as you gain the
skills to pull a proverbial rabbit out of a hat.
Saturday, October 17
9 am-1pm
1 day
M. Haight, CEC, CEPC
CES 2492
(.4 CEU)
Sec. 941035
$109/Senior Cost $87.20 VT690
Bacon & Pancetta: from the
Butcher Block to the Table
If you think you can’t like bacon any more than you
already do, think again! Join Chef Polcyn, a butchery
and charcuterie expert, to learn about one of the
most popular meats in the world. Learn how bacon
comes to be and some unique ways to cook one of
life’s great pleasures. Using Chef Polcyn’s own housemade bacon and pancetta, see and taste amazing
dishes guaranteed to have you saying, “Bring home
the bacon, please!”
Tuesday, October 20
6-9pm
1 day
B. Polcyn, CEC
CES 2517
(.3 CEU)
Sec. 941022
$139/Senior Cost $111.20 VT625
Chicken Cookery: Hands-on
Chicken is inexpensive, versatile, quick to
prepare, low in fat and high in protein—all
good reasons why it winds up on the dinner table
more often than any other meat. Whatever cut of
chicken you prefer, get tips and tricks for buying,
cutting, storing and whipping up delicious chicken
dishes. Learn how baking, sautéing, roasting and
grilling help bring out the individual flavors of
chicken. Bring new life to a weeknight staple.
Friday, November 20
6-10pm
1 day
J. Gabriel, CMC
CES 2203
(.4 CEU)
Sec. 941027
$119/Senior Cost $95.20 VT620
NEW Homemade Food Gifts:
NEW Pairing, Selecting & Making
Side Dishes: Hands-on
Having trouble finding the perfect gift for a s pecial
occasion? Skip the mall and give a gift from the heart
with treats right from your own kitchen. Learn how
to make a variety of sweet and savory treats that are
perfect gifts for everyone on your shopping list any
time of year. Finish your edible treats with fun and
festive packaging ideas.
Tuesday, November 17
6-9pm
1 day
H. Moore
CES 2556
(.3 CEU)
Sec. 941017
$99/Senior Cost $79.20
VT690
Building a great meal can sometimes feel like
casting a big Hollywood movie: it’s easy to pick
a starring main dish—it’s finding the supporting cast
that can be difficult. Remedy that situation by learning
how to identify the main course, and become more
confident in selecting complementary side dishes. Pick
up techniques and gain fresh ideas as you roll up your
sleeves and audition some show-stopping sides!
Monday, November 23
6-10pm
1 day
M. Bommarito
CES 2563
(.4 CEU)
Sec. 941033
$119/Senior Cost $95.20 VT620
Heart Filled Treasures
for more information visit www.schoolcraft.edu/cepd/thedish or call 734-462-4448 | 7
Baking/Pastry
French Tortes: Hands-on
European Bread Making: Hands-on
Created in the European tradition, most
people think of tortes as chocolate. However,
these rich cakes, made with little or no flour, have a
distinct French history beyond the chocolate. Learn
how to make the classic chocolate torte, but also how
to make fruit-based and nut-based tortes.
Friday, September 25
6-10pm
1 day
M. Haight, CEC, CEPC
CES 2431
(.4 CEU)
Sec. 941019
$119/Senior Cost $95.20 VT635
There is nothing as pleasurable as the aroma
and taste of warm home-baked bread.
Experience this wonderful feeling firsthand while
increasing your knowledge of European-style breads.
Learn to choose ingredients and acquaint yourself
with mixing and baking techniques. Produce mouthwatering sourdough breads, French baguettes and
croissants, along with additional chef ’s choices.
Friday, October 23
5-10pm
& Saturday, October 24
9 am-2pm
2 days
J. Gabriel, CMC
CES 2082
(1.0 CEU)
Sec. 941011
$125/Senior Cost $100
VT635
Perfect Pies & Tarts: Hands-on
Have you wondered over the ability of some
people to make the perfect pie crust dough
every time? Become one of them. Gain professional
tricks-of-the-trade secrets to making delectable pie
crust you can use with endless recipes. Roll up your
sleeves and create pies and tarts guaranteed to satisfy
the most discerning pastry lover.
Thursday, October 8
6-9pm
1 day
J. Decker, CMPC
CES 2281
(.3 CEU)
Sec. 941004
$109/Senior Cost $87.20 VT635
Authentic German Bread Making:
Hands-on
In Germany, bread is not just a food, it is part
of the culture. With over 300 varieties of dark
and white breads Germany produces more varieties
of breads than any other culture. Learn how to bake
s pectacular German breads like pumpernickel, rye,
and authentic pretzels and more, using traditional
pronounced flavors and textures that are true to
Germany.
Thursday, November 5
5-10pm
& Friday, November 6
5-10pm
2 days
J. Gabriel, CMC
CES 2500
(1.0 CEU)
Sec. 941014
$149/Senior Cost $119.20 VT635
Cookie Exchange: Hands-on
No prerequisite. Take the muss and fuss out of your
holiday baking. Come to Schoolcraft’s amazing
kitchens and bake holiday cookies for family and gift
giving. Using recipes from around the world you’ll
be given prepped dough to bake and decorate. Make
new holiday memories with this easy foolproof
cookie tradition! Please bring an apron, rolling pin
and knife.
Saturday, December 5
1:30-6:30pm
1 day
M. Haight, CEC, CEPC
CES 2322
(.5 CEU)
Sec. 941023
$129/Senior Cost $103.20 VT620
Restaurant
Schoolcraft College’s Culinary Arts Department,
“One of the best cooking schools in the country,”
according to Hour Detroit magazine, opens its
doors to the community for exquisite dining for
both lunch and dinner.
Call 734-462-4488 or visit
www.OpenTable.com to make
reservations for lunch or dinner.
8 | for more information visit www.schoolcraft.edu/cepd/thedish or call 734-462-4448
Youth Culinary
Wine
Big Cupcake Bakers & Jr. Cupcake
Bakers: Hands-on
No prerequisite. Give your child a fun activity to share
with you – the joy of making and baking cupcakes!
First, learn kitchen safety and sanitation skills. Then put
on your chefs’ hats and aprons and create a variety of
cupcake flavors, make icing, and bake and decorate these
little delights. Only the adult needs to register and one
child per adult, please. This class is open for children seven
years of age and older. Please bring 2 cupcake pans, paper
cupcake liners, pastry tube, 6 inch spatula, measuring cups
and aprons to class.
Saturday, November 7
9 am-1pm
1 day
M. Haight, CEC, CEPC
CES 2487
(.4 CEU)
Sec. 941028
$129/Senior Cost $103.20 VT620
NEW Schoolcraft’s Teen Chef:
Hands-on
No prerequisite. Has the TV food explosion of recent years
piqued your interest in cooking, or frankly do you just
like to eat? Working with one of Schoolcraft’s renowned
chefs, develop your cooking talents and tastes. First, build
kitchen safety and cleanliness skills then learn how to
make a variety of main dishes, sides and desserts. This class
is for teens 13+. Come alone or bring a parent. Only the
teen needs to register. Requirements: wear a long-sleeved
chef coat and closed-toe shoes. Bring a tool kit with the
following: 6 or 8 inch French knife , paring knife, potato
peeler, measuring cup set, teaspoon and tablespoons set,
rubber spatula, cheese grater, containers with lids to bring
the food home.
Saturday, November 21
9 am-1pm
1 day
M. Haight, CEC, CEPC
CES 2562
(.4 CEU)
Sec. 941016
$129
VT620
Big Chef & Jr. Chef Cookie
Exchange: Hands-on
No prerequisite. Create a holiday tradition with your
child that takes the muss and fuss out of your holiday
baking. Bring your child to Schoolcraft’s amazing kitchens
and bake holiday cookies for family and gift exchange.
Using recipes from around the world you’ll be given
prepped dough to bake and decorate—then take the
scrumptious cookies home. Make new holiday memories
with this easy foolproof cookie tradition! Only the adult
needs to register and one child per adult, please. This
class is open for children seven years of age and older.
Please bring a tool kit with the following: rubber spatula;
pastry brush; rolling pin; paring knife; icing spatulas; and
serrated bread knife. Plan to wear a white chef ’s jacket or
apron, dark pants and comfortable, closed-toe shoes.
Saturday, December 5
9 am-1pm
1 day
M. Haight, CEC, CEPC
CES 2524
(.4 CEU)
Sec. 941032
$129/Senior Cost $103.20 VT620
Wine 101
Wine needn’t be expensive or intimidating—a desire
to learn and a little basic knowledge are all you need
to enjoy the fruit of the vine. Gain an understanding
of wine terminology, wine styles and charac teristics,
the elements of wine tasting, and how to read a wine
label. Discover how to buy, serve and preserve wine.
Raise your glass to becoming a true wine aficionado.
You must be at least 21 years old to attend.
Monday, September 14
7-9pm
2 weeks
L. Connery
CES 2542
(.4 CEU)
Sec. 941008
$65/Senior Cost $52
W210B
Wines from Lesser Known
Areas of the World
Take a closer look at wines from lesser known regions
like Brazil, Canada, Chile and several other countries.
Wines from these countries are a smart value and
the quality is very good. Broaden your knowledge
of global wines and discover a variety of new taste
experiences. You must be 21 years of age or older to
attend.
Monday, September 28
7-9pm
5 weeks
L. Hershey
CES 2096
(1.0 CEU)
Sec. 941005
$169/Senior Cost $135.20 W210B
NEW California Appellation Wines
An appellation is a legally defined and protected
geographical indication used to identify where
the grapes for wine are grown. Explore the term
California, used as an appellation on a wine label. See
how these wines from different California regions
and fields can be so diverse in taste and quality. In
particular plan to investigate Cabernet Sauvignon
and Chardonnay from the California appellation. You
must be at least 21 years old to attend.
Monday, November 2
7-9pm
2 weeks
L. Connery
CES 2565
(.4 CEU)
Sec. 941013
$65/Senior Cost $52
W210B
Champagne & Holiday Wines
Before you pop the cork, learn how to select the
perfect champagne and wine for memorable holiday
meals, gift giving or romantic dining. Learn how to
differentiate between wines, pronounce their names,
and pair holiday food and wine with confidence.
Explore the varieties, history and growing regions
with many opportunities to taste and enjoy along the
way. You must be at least 21 years old to attend.
Monday, November 16
7-9pm
5 weeks
L. Hershey
CES 2126
(1.0 CEU)
Sec. 941018
$169/Senior Cost $135.20 W210B
for more information visit www.schoolcraft.edu/cepd/thedish or call 734-462-4448 | 9
Registration begins at 8 am on
Wednesday, July 22
and continues until the day
before class meets.
If you have never taken a class at
Schoolcraft College:
1.Use the Continuing Education
(Non-Credit) link on the left menu.
Online registration is strongly recommended—
you will be enrolled immediately, depending
on class availability. If you prefer to pay with
cash or check, use the walk-in or mail-in
registration process. Mailed registrations are
processed manually; use the form on page 11
and return it at least one week before the class
begins. We are not able to take registration or
payment information over the phone. Refunds
are issued in accordance with college policy.
ONLINE REGISTRATION
https://webadvisor.schoolcraft.edu
Hours:
Monday – Saturday, 2 am to 11 pm;
Sunday, 2 am to 9 pm
With WebAdvisor you can search and register
for classes; add, drop and pay for classes; and
print your schedule. Please have your payment
information at hand. The following forms of
payment are accepted: American Express,
Discover, Mastercard, Visa, or eCheck. If you
need assistance with registering online, please
contact the Answer Center Help Line at
734-462-4426 before attempting to proceed
with your registration.
Instructions for how to log in and
register are available on the online
registration page.
Now that you have created
an account, you can log in to
WebAdvisor to add or drop a class,
print your schedule and payment
summary, and register for classes the
next term.
RETURNING STUDENTS MUST LOG IN
FIRST and then follow the above steps
to register. Using the Register and Pay
option without logging in will create
multiple student records for you which
may cause problems with payment.
WALK-IN REGISTRATION
Hours:
Monday–Thursday, 8 am to 6 pm;
Friday, 8 am to 4:30 pm
Bring your completed registration form to the
McDowell Center, Livonia campus. Class fees
must be paid in full. The college accepts cash,
checks, money orders, American Express,
Discover, Mastercard, Visa, and debit cards.
The college will be closed for the Labor Day Holiday
September 7, Thanksgiving Holiday November 26-27, and
Winter Break December 24, 2015 through January 1, 2016.
Continuing Education
and Professional
Development
BTC
Bookstore
Second Floor
Campus
Police Authority
It is the policy of Schoolcraft College that no
person shall, on the basis of race, religion,
color, gender, age, marital status, disability,
sexual orientation, and/or national origin,
be subjected to discrimination during or be
excluded from participating in or be denied
the benefits of any program or activity or in
employment.
3.You will receive an email
confirmation of your registration as
well as account information to be
used for future registrations.
S
Registration Center
Cashier
Student Accounts
CEPD
JC
CC
Staff
Parking
1 Hour Parking
VisTaTech Center is a
perfect venue for education/
business/community
partnerships and is
home to our acclaimed
Culinary Arts Department.
For information, call
734-462-4610.
2.Under Registration, select Register
and Pay for Continuing Education
classes. Follow prompts to search,
register, and pay for classes.
G
Assigned
Parking
Staff
Parking
10 | for more information visit www.schoolcraft.edu/cepd/thedish or call 734-462-4448
Student Parking
Schoolcraft College
Continuing Education
Professional Development
1. Are you Hispanic?  Yes  No
AND
2. Please select one or more races:
 American Indian or Alaska Native
 Asian  Black or African American
 Native Hawaiian or Other Pacific Islander
 White
Registration/Admission form | Fall 2015
Please use one registration form per student and duplicate this form as needed.
Before registering, please notify the college of any change to name, address or phone numbers.
Changes must be submitted on a Personal Data Change Form found in the FAQ section of
our Web site. Entering new contact information on your registration form does not automatically update your records. We use this information to send class confirmation or contact you
regarding any changes in class status.
-
DATE OF BIRTH
-
-
OR
STUDENT NUMBER
To be assigned to first-time students.
LAST NAME
SOCIAL SECURITY NUMBER
FIRST NAME
-
Section No.
MI/FORMER NAME
CITY
ZIP CODE
DAY PHONE
❍ Male ❍ Female
Returning students only need to include the last 4 digits.
NUMBER AND STREET
STATE
-
EMAIL ADDRESS
-
-
EVENING PHONE
CES No.
-
CELL PHONE
-
-
Title of Course
.
.
.
.
.
.
AMT: $
AMT: $
AMT: $
AMT: $
AMT: $
Are you 60+? See Senior Adult Tuition Policy online: www.schoolcraft.edu/cepd/registration TOTAL: $
Mail to: Schoolcraft College
Cashier: CE
18600 Haggerty Rd.
Livonia, MI 48152-2696

Company-paid tuition:
Please send a copy of your purchase order when you register.
For office use only:
Co. Name______________________________________________
Co. Address_____________________________________________
______________________________________________________
Billing Contact Person_____________________________________
PO#___________________________________________________
 Enclosed is my Check/Money Order payable to Schoolcraft College
 Charge to VISA/MC/Discover/AMEX No.____________________________________ Exp. Date __________________
Signature required for charge card payment (Refund checks are issued to students rather than charge card credits)
for more information visit www.schoolcraft.edu/cepd/thedish or call 734-462-4448 | 11
NONPROFIT ORG
U.S. POSTAGE
PAID
SCHOOLCRAFT COLLEGE
Continuing Education and
Professional Development
18600 Haggerty Road
Livonia, MI 48152-2696
BOARD OF TRUSTEES
Brian D. Broderick........................................ Chair
Carol M. Strom..................................... Vice Chair
James G. Fausone................................. Secretary
Eric Stempien.........................................Treasurer
Gretchen Alaniz.........................................Trustee
Joan A. Gebhardt......................................Trustee
Terry Gilligan.............................................Trustee
Conway A. Jeffress, Ph.D., President
FALL 2015
Culinary Classes
NEW CLASSES
Chef2: Soup-ed Up Sandwiches
Chef2: Fall Harvest Salads & Dressings
Chef2: Peasant Style Seafood
Chef2: The Glory of Grains!
Greek Food—Opa!
The Craft of Chili Making: Hands-on
Smoothies: Flavorful, Fresh & Fabulous
Homemade Food Gifts: Heart Filled Treasures
Pairing, Selecting & Making Side Dishes: Hands-on
Schoolcraft’s Teen Chef: Hands-on
California Appellation Wines
NEW RECIPES
Authentic Mexican Cuisine—
The Ultimate Experience
Authentic Mexican Cuisine—
The Ultimate Experience: Hands-on