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CULINARY

The Center for Continuing Studies offers different Culinary 101 courses each semester. Developed by Mercer County Community College's experienced culinary and hospitality faculty, the courses are designed to provide introductory lessons in culinary arts while using the freshest ingredients available. Classes are created as one session workshops that run for, on average, three hours. These classes are perfect to take with friends as part of a ladies' night out or with your partner for an educational and fun date night. Learn to cook something new, learn a different cooking technique or simply update your culinary repertoire!

All culinary classes consist of both demonstration and hands-on practice. Please register as early as possilbe. Enrollment numbers are provided to the chefs one week prior to the class for the ordering of ingredients.

 

Chocolate Chocolate Chocolate
After this class, you will know how to make easy and delicious Valentine's Day desserts with chocolate: Molten Lava Cake, Chocolate Brownie Tart, Chocolate Truffles and Chocolate Covered Strawberries. If you're a chocolate lover, you won't want to miss this!

Cost: $83 (tuition $28; administrative fee $12; lab fee $22; materials fee $21)
NCCUL-CS003-07

February 11  
1 session / Saturday / 1-4pm
Instructor: Chef Laura Colletti

Knife Skills
Don’t think you can cut it? Learn from an expert how to handle a knife like a pro. Learn the techniques to improve your dexterity and confidence in the kitchen. You will leave this class begin able to make some impressive garnishes with your new skills!
Cost: $84 (tuition $21; administrative fee $9, lab fee $22, materials fee $32 - includes a high quality 8” chef’s knife that’s yours to keep.)
NCCUL-CS003-01

February 12
1 session / Sunday / 9am-12pm

or
NCCUL-CS003-02

April 30
1 session / Sunday / 9am-12pm
Instructor: Chef Benson Yu

Cooking with Coffee
Coffee is an essential part of most people's morning but do you know that it can also play a key role in lunch and dinner as well? Learn how to use coffee as an ingredient to create some exciting lunch and dinnertime buzz!

Cost: $83 (tuition $28; administrative fee $12; lab fee $22; materials fee $21)
NCCUL-CS003-11

February 18
1 session / Saturday / 1-4pm
Instructor: Chef Beth Dinice

Chicken around the World
No more same old, same old with chicken! Learn how to make and sample chicken appetizers and entrees from around the globe including:: Kon Po Chicken Lollipop, Jamaican Jerk Chicken, Arroz Con Pollo and gluten free friendly chicken recipes!

Cost: $83 (tuition $28; administrative fee $12; lab fee $22; materials fee $21)
NCCUL-CS003-06

February 26
1 session / Sunday / 1-4pm
Instructor: Chef Benson Yu

Baking Techniques … The Beginning
Learn how to make Eclair Paste while you test out its variety of uses. Make classic Eclairs, Cream Puffs, Profiteroles, Churros, Crullers and more. This is the just the first class of a new series to teach you how professional bakers do it!

Cost: $83 (tuition $28; administrative fee $12; lab fee $22; materials fee $21)
NCCUL-CS003-08

March 11
1 session / Saturday / 1-4pm
Instructor: Chef Laura Colletti

Brunch with Benson
Learn how to create the perfect brunch for family or friends. Along with preparing lunch favorites like stuffed French toast and croissants, participants will learn what it takes to be a breakfast line cook and prepare omelets and various styles of eggs to order. Take your skills home to impress your family and friends, even flipping eggs without a spatula! Cost: $83 (tuition $28; administrative fee $12; lab fee $22; materials fee $21)
NCCUL-CS003-03

March 26
1 session / Sunday / 1-4pm
Instructor: Chef Benson Yu

Gourmet Leftovers … Pantry Raid
What do chefs do with leftovers? They transform them into a dinner special! Learn what do with that piece of leftover meatloaf or salmon. What about that 1/4 pumpkin pie left at Thanksgiving? We all have leftovers from time to time. Why not learn fun and creative ways to restyle them by adding some additional items from our gourmet fridge or basic staple pantry ingredients? Chef Frank will inspire you during this three hour culinary tour. You will leave inspired to create your own specials at home and practice the old adage: waste not, want not!

Cost: $83 (tuition $28; administrative fee $12; lab fee $22; materials fee $21)
NCCUL-CS003-13

April 1
1 session / Saturday / 9am-12pm
Instructor: Chef Frank Benowitz

Professional Pizza Party
Learn how to make several versions of everyone's favorite treat. We will cover thin crust, Sicilian and Chicago styles, plus some other treats like a marshmallow Nutella dessert pizza. Cost: $83 (tuition $28; administrative fee $12; lab fee $22; materials fee $21)
NCCUL-CS003-12

April 8
1 session / Saturday / 1-4pm
Instructor: Chef Beth Dinice

Sushi Plus
Next Gen Sushi is here! Practice the basics of sushi making while learning the latest techniques for creating sushi, including the next generation Sushi Burrito". This class teaches you how to make traditional sushi rolls and create the new style sushi burrito that you can alter to suit your taste buds. It's fun AND delicious! Cost: $83 (tuition $28; administrative fee $12; lab fee $22; materials fee $21)
NCCUL-CS003-05

April 9
1 session / Sunday / 1-4pm
Instructor: Chef Benson Yu

Cinco De Mayo
Join us as we prepare for Cinco de Mayo! We will use shredded Mexican chicken as the base to preparing several Mexican specialties like nachos, burritos, tacos, salad, enchiladas, homemade tortilla chips, guacamole,and pico de gallo. Enjoy our Mocktail Mango Margarita that you can mix to suit your own taste when you get home. Cost: $83 (tuition $28; administrative fee $12; lab fee $22; materials fee $21)
NCCUL-CS003-09

April 29
1 session / Saturday / 1-4pm
Instructor: Chef Laura Colletti

Mother's Day Brunch   Registration for this workshop opens on April 1!
Have you ever wondered what a chef cooks for Mom? Wonder no more! Chef Colletti will share some of the Mother's Day dishes that she prepares for her Mom. Starting with her mocktail Bacon Bloody Mary (a recipe you won’t want to mock at home) and continuing on with the Prosciutto and Parmesan Tart, roasted potatoes and garden salad with homemade balsamic dressing, you will leave ready to make a delicious Mother's Day meal for that special woman in your life. Cost: $83 (tuition $28; administrative fee $12; lab fee $22; materials fee $21)
NCCUL-CS003-10

May 6
1 session / Saturday / 9am-12pm
Chef Laura Colletti

Wok & Roll Registration for this workshop opens on April 1!
Join Chef Benson Yu to learn how to roll all types of delicious rolls such as the traditional egg and spring roll, beef steak egg roll, buffalo chicken spring roll, south west egg roll, or any roll your heart desires. This class will also teach you how to use your wok (or any basic pan you have at home) like a professional. This class is not just about recipes; it’s about technique that you can adapt in everyday cooking.

Cost: $83 (tuition $28; administrative fee $12; lab fee $22; materials fee $21)
NCCUL-CS003-04

May 14
1 session / Sunday / 1-4pm
Instructor: Chef Benson Yu


CONTACT US:

Registration Desk: 609-570-3311

Questions: E-mail us

 

 

REFUND POLICY: 
10 or more days before the beginning of a class: 100% refund

Less than 10 days before class start date: no refund

Credit card payments will be refunded to the credit card; cash and check payments will be refunded via a check from MCCC.

 

 

 

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