CULINARY ARTS, FOOD SCIENCE, NUTRITION
Is your class full? Call the Bursar's Office at (714) 432-5880, extension 1, and ask to be added to a waiting list! We may be able to open an additional section if there is enough interest in the class, and this information will be taken into consideration for our future offerings.
Basic Knife Skills Workshop
Instructor: Bryce Benes
Which knives do you really need in the kitchen? How do you use them properly? What exactly do they do? Find out for yourself in this hands-on workshop where you learn how to mince, slice and dice vegetables and herbs. Knowing how to use a knife is critical in the kitchen, and this class will teach basic skills to give you that cutting edge and technique. This is a great class for people with limited experience who are looking to improve their kitchen skills. Knife care, sharpening and honing, selection and manufacturing are also covered. *Students are to bring their own chef knives. Light appetizers will be served.
Session I: Saturday, February 12
Session II: Saturday, March 5
Time: 9:00 am - 11:30 am
Location: Captain’s Table
Fee: $30 (plus a $10 CASH materials fee payable to the instructor in class)
Bryce Benes is in his 5th year with the OCC Culinary staff. He received his degree in Culinary Arts in 2003; studied in Italy and Germany, and has been working in the industry for over 12 years. He has previously taught culinary labs at OCC, including pantry and quantity food production.
Fun with Frosting - Beginning Cake Decorating
Instructor: Tish Werner
Even the Boss and Ace of Cakes had to start somewhere! Whether you’re interested in making cakes for the family or making them as a career, this class will guide you through the initial basics of decorating like a pro. From setting up and icing, writing inscriptions, piping flowers, borders, and animals, to making a 3d shaped cake, by the end of the session, you’ll find that frosting can be creative, delicious fun!
Date: Wednesdays, February 16 - March 16
Time: 6:30 pm - 8:30 pm
Location: Costa Mesa Senior Center
Fee: $150 (plus a $25 CASH materials fee payable to the instructor in class)
Tish Werner has been designing cakes in Southern California for 27 years. A winning member of the Iron Baker Competition in 2004, Tish teaches cake workshops and demos at the Orange County Fair as well as other venues. As a member and President of the California Retail Baker’s Association for many years, Tish loves to share her joy of decorating with other cake-enthusiasts.
Ice Sculpturing
Instructor: Thomas Selzer, C.E.C. and C.P.I.C.
These exciting, informative, hands-on and very cool 5 session course will teach students how to create Ice Sculptures such as beautiful ice punch bowls, elegant ice bars and amazing ice lugez. Students will learn how to present and display his or her sculpture for large catering event. The student will learn the process of making ice, the tools used, and safety. The student will gain the experience of transforming a transparent, fragile, cold and wet block of ice into something “alive”.
Dates: Saturdays, April 9 - May 7, and last class on Tuesday, May 10.
Time: 9:00 am - 2:30 pm
Last class meeting: Tuesday, May 10, Time: 2:30 pm - 6:30 pm
Location: Student Center Fee: $217 (plus a $33 CASH materials fee payable to the instructor in class)
Thomas Selzer is a Certified Executive Chef, worked for Hyatt Hotel in Irvine for 15 years as a Sous Chef, Restaurant Chef, Garde Manager Chef, and Executive Sous Chef. Currently he is the General Manager of Instructional Food Service Operations at Orange Coast College and a Certified Professional Ice Carver
The Gluten Free Edge
Instructor: Gini Warner & Chef Ross Harris
If you are gluten intolerant, want to improve your health, or looking to manage or lose weight this class is for you. In this class you will learn principles of a gluten free diet, overcoming obstacles to living gluten free, dining out and traveling gluten free. Each week you will learn how to prepare healthy, delicious, gluten free meals from book “The Gluten Free Edge”
Date: Tuesdays, May 3 - 24
Time: 7:00 pm - 9:00 pm
Location: Social Science 108
Fee: $125 (plus a $5 CASH material fee payable to the instructor in class) Requirement: The Gluten Free Edge book available in the OCC Bookstore.
Gini Warner has a Master’s degree in Health Education and Nutritional Science. She has been a practicing nutritionist over 20 years. Her specialty includes gluten intolerance, diabetes, weight management and nutritional counseling. Ross Harris has been cooking in Orange County for over 35 years.
Working with Eggs and Milk
Instructor: Kim Allen
Eggs and milk are true culinary basics. They are the basic building blocks of many baked goods, sauces and soufflés. Eggs and milk together make ice cream and custards. We will learn about the types of eggs and egg substitutes, tempering eggs, home pasteurization, storing and working with eggs and egg whites as leavening in foods. We will also learn a bit about backyard chickens. The class will explore the types of milk products available, do some milk tasting, learn about raw vs. pasteurized and learn cheese, crème fraiche and yogurt making techniques. We will make a cheese, do some cheese tasting and learn about the different types of cheeses. For those who are lactose intolerant, there are ways of working with milk to make it friendlier for you as well. Bring an insulated bag for carrying home your work.
Date: Saturday, May 7
Time: 9:00 am-1:00 pm
Location: Journalism 105
Fee: $45 (plus a $15 CASH materials fee payable to the instructor in class)
Kim Allen is a culinary school graduate and currently am enrolled as an advanced culinary student at Orange Coast College. I have been cooking and studying about foods for over 25 years. Prior to that I taught anthropology in the California junior college system and also taught at the University of California-Davis Campus. I am an advocate of farmer’s markets and local buying when possible. My teaching promotes learning to cook through first learning the foundations of food preparation. We don’t just follow recipes, students learn the basics.
What You Need to Know About Food
Instructor: T.C. Proctor
Are you frustrated with the overwhelming amount of nutrition advice that you hear from the media, family and friends? This course will rid you of your frustration and give you confidence in making the right food choices that are a benefit to your health. No longer will you make poor food choices without first putting thought into what you buy. This course will teach you how to read food labels and packaging, understand if organic foods are any better than non organic foods, and if you should or should not be taking vitamin and mineral supplements. This course is not a course on the chemistry of food. This is a practical course with information that we all need to know about food for a healthy lifestyle.
Date: Thursdays, May 5, 12 & 19
Time: 6:30 - 8:30 pm
Location: Social Science 112
Fee: $75
T.C. Proctor studied nutrition at UC Berkeley and is a registered dietician/nutritionist. She also received her MBA at the University of Redlands. She has taught various nutrition courses at OCC, including sports nutrition and cultural foods. She is a member of Orange County - California Dietetic Association and Orange Coast Velo Cycling.
Culinology® Workshop Series
Level 1 - Foundations in Food Science
Instructor: Jill Golden, M.S.
Culinology® Workshop: Foundations in Food Science is a 24-contact-hour, online workshop offered in six learning modules that reference the following topics:
• Week 1: Introduction and General Chemistry
• Week 2: Carbohydrates
• Week 3: Lipids
• Week 4: Meats and Proteins
• Week 5: Food Additives and Gums & Emulsifiers
• Week 6: Interactions within the Food/Food System In this 6 week online course we will study the properties of key ingredients and apply the fundamentals to simple experiments.
Dates: 6 Online Meetings, Tuesdays, February 15 - March 22
Time: 8:00 pm Eastern Standard Time / 5:00 pm Pacific Standard Time
Fee: $725 for members of the Research Chef’s Association $850 for nonmembers
Culinology® Workshop Series
Level 3 -Basics of Food Processing and Food Systems
Culinology® Workshop: Basics of Food Processing and Food Systems is a 24 contact-hour online workshop offered in six learning modules that reference the following topics:
• The fundamentals of food science behind culinary techniques including: freezing, frying, dehydration, cook chill, Sous-vide, roasting/baking (dry heat) and microwave cooking (moist heat)
• How to maximize quality and shelf life through retort operation, aseptic processing and modified atmosphere and controlled atmosphere packaging
• Properties of various food systems (e.g. low fat, low sugar, high fat) and implications for practical application, processing, transportation and storage conditions
• New food processing methods including irradiation, high pressure, ohmic and hot water submersion tunnels
Dates: 6 Online Meetings Tuesdays, April 12-May 17
Times: 8:00 p.m. Eastern standard Time / 5:00 p.m. Pacific Standard Time
Fees: $725 for members of the Research Chef’s Association $850 for nonmembers
Note: These online courses will require students to study 2 to 3 hours per week using online materials, take a weekly quiz, complete simple experiments, and participate in weekly online discussions. Online meetings will be held on Tuesday evenings, 8 PM Eastern Standard Time/5 PM Pacific Time. Materials for experiments will be supplied to the student. This is an approved course by the Research Chef’s Association www.culinology.com designed for professionals seeking to become Certified Research Chefs.
Jill Golden MS RD currently teaches Food Science and Nutrition and Coordinates the Culinology Program at Orange Coast College. She has a masters in Food Science and is a Registered Dietitian. She is a member of the Research Chefs Association, Institute of Food Technology and the American Dietetic Association. She has taught at OCC for 30 years, is the Faculty Online Coordinator and has taught online for 5 years. Food Science is her passion and she hopes to share that information through the online medium.