SPC Culinary Arts program to offer summer community cooking classes

 

LUBBOCK – The Culinary Arts program at South Plains College Lubbock Career and Technical Center will offer a variety of summer community cooking classes beginning June 1. Each class costs $45. The center is located at 3907 Ave. Q.

 

For June classes, each lab can accommodate up to 12 participants for a total enrollment of 24 participants. A class must have at least seven participants to make, therefore, there will need to be 14 participants in order to run both labs. If less than 14 students, one lab will be cancelled. Masks must be worn by all except when eating, drinking or giving lecture.

 

June 1 (Tuesday) from 6 to 8 p.m.. – Risotto & Hand-Made Pastas: Patrons are invited to join The SPC Culinary Chefs and learn to prepare freshly made, hand rolled pasta noodles, a variety of fresh pesto sauces and traditional Italian sauces. Create properly prepared risotto and experience the art of herbed focaccia bread. Bring an appetite and enthusiasm for Italian cuisine. The class also will be offered on June 5 (Saturday) 10 a.m. to noon.

 

June 8 (Tuesday) from 6 to 8 p.m.. – Block Party BBQ: Join the SPC chefs in preparing exciting Backyard BBQ dishes. Learn how to create “sun – safe” dishes and warm weather crowd pleasers. The chefs will make everything from DR. Pepper BBQ sauce to molasses brine and Memphis BBQ rubs paired with a variety of proteins. Come join and learn to impress your guests for outdoor party. The class also will be offered on June 12 (Saturday) 10 a.m. to noon.

 

June 15 (Tuesday) from 6 to 8 p.m.. – Perfect Steak: Participants will learn to select the perfect steak which focuses on marbling, steak cuts, fats to protein ratios and the right steak for the right method of cooking. Other topics include time and temperature control to achieve the perfect steak; the difference between dry and wet aged beef; meat grading (Prime, Choice or Select); and the difference between grass fed and grain fed cattle.
Participants will prepare the following steak cuts:
• Cast iron seared Ribeye Steak and Homemade Steak Sauce
• Quick Marinated Grilled Flank Steak with an Argentinian Chimichurri Sauce. The class also will be offered on June 19 (Saturday) 10 a.m. to noon.

 

June 26 (Saturday) from 10 a.m. to noon – Chef Essentials-Knife Skills, Cooking Methodology: Kitchen skills need a little honing? Come and learn from the Professionals. The SPC Chefs will train you on the essential skills needed to properly prepare food. We will discuss everything form a properly stocked pantry, to proper cooking methodology and proper knife skills including knife sharpening and care. Participants will compose delicious dishes from simple and staple ingredients. The class also will be offered on June 29 (Tuesday) 10 a.m. to noon.

 

In July classes, each lab can accommodate 16 participants for a total enrollment of 32 participants. A class must have at least seven participants to make, therefore, there will need to be 14 participants in order to run both labs. If less than 14 students, one lab will be cancelled. No mask is required.

 

July 6 (Tuesday) from 6 to 8 p.m.. – Junior Chef-Sweets: Join the SPC Culinary team for a fun filled Kids class that is sure to keep your junior chef baking all summer long. During the class, participants will learn to bake classic American whoopie pies with homemade marshmallow crème filling and carrot cake sandwich cookies with cream cheese filling. This class teaches the creaming method used for most cookie recipes as well as allows participants to practice basic piping skills. This class is for ages 7-12, youths must be accompanied by a guardian. Enrollment is limited to eight youths, plus their guardian per lab (2). Total enrollment is 16 youngsters. The fee is only being charged for the child, not the guardian. The class also will be offered on July 10 (Saturday) from 10 a.m. to noon.

 

July 13 (Tuesday) from 6 to 8 p.m.. – Cajun Creole: Come take a whirlwind tour of the Louisiana low country. Learn the difference between Cajun and Creole Cooking, making a dark roux and creating authentic inspired dishes. We will make everything from etouffee to gumbo to beignets. LAISSEZ LES BON TEMPS ROULER! The class also will be offered on July 17 (Saturday) from 10 a.m. to noon.

 

July 20 (Tuesday) from 6 to 8 p.m.. – Perfect Steak: Participants will learn to select the perfect steak which focuses on marbling, steak cuts, fats to protein ratios and the right steak for the right method of cooking. Other topics include time and temperature control to achieve the perfect steak; the difference between dry and wet aged beef; meat grading (Prime, Choice or Select); and the difference between grass fed and grain fed cattle.
Participants will prepare the following steak cuts:
• Cast iron seared Ribeye Steak and Homemade Steak Sauce
• Quick Marinated Grilled Flank Steak with an Argentinian Chimichurri Sauce. The class also will be offered on July 24 (Saturday) from 10 a.m. to noon.

 

July 27 (Tuesday) from 6 to 8 p.m.. – Biscuits & Scones: Breakfast for Dinner! Skip the premade breakfast breads and elevate your family’s breakfasts/dinner with homemade breakfast breads.  During class, we will make Country style Jalapeno and Cheddar biscuits, Cranberry-Orange Cream Scones and 2 different flavored bacons. Incorporated in the class will be importance of maintaining proper ingredient temperature as well kneading skills. Come learn skills that can be passed down for future generations to come. The class also will be offered on July 31 (Saturday) from 10 a.m. to noon.

Aug. 3 (Tuesday) from 6 to 8 p.m.. – Perfect Steak: Participants will learn to select the perfect steak which focuses on marbling, steak cuts, fats to protein ratios and the right steak for the right method of cooking. Other topics include time and temperature control to achieve the perfect steak; the difference between dry and wet aged beef; meat grading (Prime, Choice or Select); and the difference between grass fed and grain fed cattle.
Participants will prepare the following steak cuts:
• Cast iron seared Ribeye Steak and Homemade Steak Sauce
• Quick Marinated Grilled Flank Steak with an Argentinian Chimichurri Sauce. The class also will be offered on Aug. 7 (Saturday) from 10 a.m. to noon.

 

In August classes, each lab can accommodate 16 participants for a total enrollment of 32 participants. A class must have at least seven participants to make, therefore, there will need to be 14 participants in order to run both labs. If less than 14 students, one lab will be cancelled. No mask is required.