Piedmont Community College (PCC) will offer two cooking classes beginning in September. “The Art of Cooking: Basic Techniques, Part 1, will be held Tuesdays and Thursdays, Sept. 2-Oct. 9, from 1:30-5 p.m. The second class, 
, will be held Mondays and Wednesdays, Sept. 8-Oct. 8, from 1:30-5 p.m. Both classes will be held in the kitchen of the Caswell County Senior Center, 649 Firetower Rd., Yanceyville. Veteran food service instructor Nancy Gould will teach the classes.
The Basic Techniques introductory class will provide an introduction to culinary arts and food preparation. Course topics include: basic safety and sanitation; basic knife skills; preparation of basic stocks and “mother” sauces; cooking techniques including stir-fry, sauté, grilling, pan-frying, roasting, and steaming; plating and presentation; and table setting and professional service. Students who complete this class will have the skills needed for entry-level employment opportunities within the retail food service industry.
Cost for the class will be $125. Participants will also have a uniform requirement consisting of a white uniform shirt, long black pants, closed-toed, slip-proof shoes, and apron. Textbooks will be provided for classroom use.
The Baking and Pastries introductory class will cover the basics such as ingredients, techniques, weights and measures, terminology, and formula calculations. Course topics will include cakes and cookies, icings and glazes, basic bread making, and pies and tarts. Students who complete this course will have the skills required for entry-level employment within the food service and baking industry.
Cost for the class will be $125. Participants will also have a uniform requirement consisting of a white uniform shirt, long black pants, closed-toed, slip-proof shoes, and apron. Textbooks will be provided for classroom use.
“I am excited about PCC offering these introductory food service classes for the people in our area,” said Gould, who has taught food service at PCC since 1996. “There are no other food service programs like this one in our immediate area, so there is a need for this kind of training.”
Gould, who loves teaching food service techniques, said the classes will include lecture and discussion, demonstrations, and hands-on training for students. Food used in the classes will be provided by PCC.
“My dream is that one day we’ll be employing these people to prepare and serve food to our local people,” said Gould.
The classes are open to all interested adults, but they target unemployed or under-employed individuals, dislocated workers, or persons employed in the food industry who want to improve their job skills. Financial assistance is available to eligible applicants.
To register for either class or for more information, contact Kathleen Kersey at (336) 694-8064 or kathleen.kersey@piedmontcc.edu or Jeanette Godsey at (336) 322-2133 or jeanette.godsey@piedmontcc.edu.
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