Cooking Classes

Course Offerings

The historic surroundings of a superbly renovated and architecturally significant Springfield home are again the backdrop for a series of cooking classes beginning in January.  Lincoln Land Community College will partner with the historic Pasfield House to offer a variety of classes featuring top local chefs as instructors. Topics include knife skills, seafood, German cooking, charcuterie, desserts, Asian cooking, appetizers, and French pastry.

All classes will start at 6:00 p.m. in the chef’s kitchen of the Pasfield House. 
A light dinner will be prepared by the chef/instructor for all to share (with the exception of the French pastry and desserts classes.) 
Classes limited to 12 participants – groups limited to 20
Pasfield Kitchen Chef's Table Entrance, enter west lower level.
Cost for individuals is $49 per class.
Registration for these LLCC Community Learning classes is available by calling LLCC at 786.2292 (800.727.4161, ext. 62292).

Date
Title/Chef
Course #
Description
01/18/08
Knife Skills
Denise Hanson

CEW 102-X50
Learn and practice from a professional.  Denise will demonstrate various knife cuts and provide advice on what knives to own and how to maintain them. You are invited to bring your knives to class.  This is a class every aspiring cook should take.
01/25/07
Seafood
Howard Seidel
CEW 102-X51
Want to include more healthy seafood options in your diet, but you’re not quite sure how to prepare them?  Chef Howard will demonstrate how to skin, fillet, and bone a variety of fish types along with tips on pan frying, grilling, baking, and even using the microwave
02/01/08
German
Terri Branham
CEW 102-X52
Do you enjoy German food? From sauerbraten to strudel, Chef Terri will share some of her wonderful family recipes that are still served in everyday German kitchens.  Join Chef Terri in the kitchen and learn the concept of gemutlich.
02/08/08
Charcuterie
Denise Hanson
CEW 102-X53

Charcuterie is the production of pates, terrines, galantines, sausages, and similar foods. Used since the Middle Ages, charcuterie, using a wide array of ingredients,  is once again a hot item on menus from New York to London. You can reproduce the results at home through combining many old important techniques you’ll learn in this class.


02/15/08
Desserts Delicious
Desserts - An introduction
Terri Branham
CEW 102-X54
Ever prepare your own vanilla?  Discover why this key ingredient is so important in desserts. This course is for people that love eating desserts and want to learn the basics, including the tools, to prepare them.  Move quickly from the simple to the complex.
02/22/08
Asian Cooking
Denise Hanson
CEW 102-X55

Join Chef Denise for a fun-filled class and explore Asian ingredients and vegetables.  Get great tips on supermarket shopping and see what a few fresh ingredients and a wok can do for you. Discover that tasty cooking can be easy.


03/01/08
Appetizers
Howard Seidel
CEW 102-X56
How often has it happened?  You want to serve snacks and appetizers for a get-together with friends or family but have no idea what to serve.  Chips and salsa may be tasty, but you want something more – something different.  You’ll learn simple delicious appetizer ideas that are easy, yet impressive.
03/08/08
French Pastry
Denise Hanson
CEW- 102-X57
Are exquisite pastries your passion?  Here’s your nirvana.  Guided by Chef Denise, you will learn elementary skills including the tricky chemistry of chocolate, the classical pastry dough, and pate a choux. 

Past LLCC Course Offerings