Gourmet Cooking Classes

Professional Cake Decorating Classes by Cristy Sanders

HEC4CD Professional Cake Decorating
9/24-11/12/13 Tuesdays 6-9pm
Prepare for a career in the professional cake decorating industry or learn to decorate like a "pro" for friends and family. You will master decorating techniques and achieve current industry standards for production. Recognition of Completion certificate awarded upon completion. This class is for all levels. No experience is necessary.

HEC4CI
Ever wonder how to preserve all those great fruits and vegetables? MHCC and the OSU Extension Service Master Food Preserver program is offering a 4-part, hand-on series covering all aspects of safe, health home food preservation. Take one workshop or take them all! Each section is $25, which covers all supplies.

Preserving Fruit Products/Boiling Water Canning
Sec. 91 - 6/26/13 Wed 6-9pm AC2707 J. Brant
This is where we begin. Review how and why different methods of preservation are used, basic techniques, necessary equipment, references and resources used for preserving fruits and fruit products such as applesauce, jams, jellies and pie fillings. We will make jam and pie filling using Oregon’s bounty

Vegetables & Meat/ Pressure Canning and Drying:
Sec. 92 - 7/17/13 Wed 6-9pm AC2707J. Brant
This class covers the safe and simple process of pressure canning vegetables and meats, including fish. Learn to use and care for your pressure canner then review tips for high-quality and nutritious dried foods while our canned vegetables process.

Pickle Making:
Sec. 93 - 7/31/13 Wed 6-9pm AC2707J. Brant
Pickles are gaining popularity again. They provide a way to add interest and excitement to meal time. This class covers safe procedures for pickling vegetables, including the difference between fermented and fresh pack pickles, and selecting and preparing ingredients. Apply the instruction by fresh-packing pickles in class.

Tomatoes, Sauces & Salsas:
Sec. 94- 8/14/13 Wed 6-9pm AC2707 J. Brant
Tomatoes are the most preserved item of produce. This class covers options for preserving plain tomatoes, tomato sauces, juice and “The Laws of Salsa.” Make and compare a variety of salsas in class.