Spring 2018 Baking and Pastry Workshops

Bread Baking I

This hands-on class will teach students how to roll, braid, proof, and bake six-braid challah bread, knotted soft and onion pocket rolls, and decorative leek and chive breads.

BAKE-124 (3 Hours)
Fee: $65

  • Section MW02-Mays Landing Campus, Kitchen 1
    Wednesday, Jan. 24, 2018
    6-9 p.m.

Valentine’s Day Plated Desserts

Assist the chef in preparation and assembly of lemon silk mousse with lemon curd, heart shaped cookies garnished with raspberries, and moist-rich raspberry chocolate cake glazed with chocolate ganache accompanied with anglaise and raspberry sauces.

BAKE-131 (3 Hours)
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Wednesday, Feb. 7
    6-9 p.m.

Bella Italiano Desserts

Assist the chef in the preparation and assembly of baba au rum filled with pastry cream, traditional tiramisu, and sabayon with fresh berries served in a ginger snap basket.

BAKE-103 (3 Hours)
Fee: $65

  • Section MW01-Mays Landing Campus, Kitchen 1
    Wednesday, February 21
    6-9 p.m.

Hoppy Easter Delights

Learn how to make peanut butter pie, coconut lime cake with cream cheese icing, and tangy lemon bars all fit to satisfy any sweet tooth.

BAKE-125 (3 Hours)
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Wednesday, March 28
    6-9 p.m.

Decadent Chocolate Desserts

The chef will demonstrate the preparation of a white chocolate-cherry bread pudding with sauce anglaise, dark chocolate pate with raspberry sauce, and mocha-chocolate mousse bombes enrobed in chocolate ganache.

BAKE-140 (3 Hours)
Fee: $75

  • Section MW02-Mays Landing Campus, Kitchen 1
    Wednesday, April 4
    6-9 p.m.

Gourmet Plated Desserts

Assist in the preparation and assembly of gourmet restaurant style desserts.  The class will be preparing almond lace towers filled with chantilly cream and berries with crème anglaise, white chocolate chip cheese cakes with a chocolate cookie disk – chocolate garnishes and sour cream sauce.

BAKE-132 (3 Hours)
Fee: $65

  • Section MW01-Mays Landing Campus, Kitchen 1
    Wednesday, April 18
    6-9 p.m.

New Year, New You

An interactive demonstration in which participants will learn the importance of portion size and how to add nutrient-dense foods to their daily life via MyPlate. Tasty, inexpensive and easy to follow recipes will be demonstrated and sampled.  Students will experience healthy – yet delicious snacks, entrees, and dessert.

COOK-259 (3 Hours)
Fee: $65

  • Section MW01-Mays Landing Campus, Kitchen 1
    Thursday, Jan. 25
    6-9 p.m.