Anyone who enjoys cooking and is eager to learn more from a master chef should find a 10-week Culinary Arts class to be offered evenings by Rend Lake College to his or her liking.
“Selected Topics in Culinary Arts” also provides a wonderful opportunity to showcase the college’s newly remodeled, state-of-the-art production kitchen facilities on the Ina campus.
To be taught by RLC Instructor Brian Kalata, an Honors Graduate of the Culinary Institute of America in Hyde Park, NY, the hands-on course will meet Tuesdays and Thursdays from 6-8 p.m. beginning March 8.
Topics to be addressed through May 12 include: Knife Care and Knife Skills; Stocks (Chicken and Veal); Hot and Cold Soups; Sauces and Emulsions, and Vegetable Preparation (Boiling, Blanching and Parbroiling).
Also, Dry-Heat Cooking Techniques (Grilling, Broiling, Sauteing and Pan-Frying); Moist-Heat Cooking Techniques (Braising, Stewing and Steaming), and Desserts (Vanilla Sauce, Pastry Cream).
Cost of the 2.5-credit Culinary Arts class is $130.
It is not part of the two-year Associate in Applied Science Degree program in Culinary Arts Management or Occupational Certificate in Culinary Arts.
Chef Kalata has held titles of General Manager / Chef / Kitchen Manager at State University of New York, Brachettos in Lockport, NY, Champs America in Indianapolis and Nordstroms in Indianapolis, as well as related positions for The Peabody Hotel in Orlando, FL, Fairmont Scottsdale (AZ) Princess; Indianapolis Athletic Club and Orleans / Niagra Boces Center (NY).
The RLC food management program is regional-based, open to most students in Southern Illinois at in-district costs. It encompasses all facets of management and service, from menus to table settings, kitchen to greeting and waiting. Real-world experiences are emphasized.
The two-year program covers baking and pastries; sanitation and nutrition; principles of cost control; professional table service; hospitality management; Culinary French; garde-manger (presentation); history of gastronomy, and culinary math / conversion.
Prospective students for the “Selected Topics in Culinary Arts” class March 8-May 12 may register through the Rend Lake College Student Records Office (Ext. 1233 or 1230), 8 a.m.-6 p.m. Monday-Thursday and 8 a.m.-4 p.m. Fridays.