Culinary Workshops Readied At DSLCC

A series of six one-day culinary workshops featuring international cuisine – from German and Asian to Indian and African -- have been scheduled at the Dabney S. Lancaster Community College Rockbridge Regional Center in Buena Vista on Wednesday mornings this spring with Ed McArdle, DSLCC’s Culinary Arts program head, as the instructor. The first workshop, “German Cuisine,” is set for March 11.

Although designed for second-year culinary students, the workshops are being offered to the public as well.

The remaining schedule is as follows: March 18 – Indian; March 25 – Asian; April 1 – Russian; April 8 – African; and April 15 – South American.

All workshops begin at 8:30 a.m. with a lecture, followed by hands-on participation in the kitchen, creating the menu for the day. The class focuses on international cuisine and not basic skill sets, adds McArdle. “Students will learn essential cooking principles as they prepare exquisite dishes with quality ingredients in a fully-equipped, state-of-the-art commercial kitchen,” he said.

Other topics will include food safety and sanitation, utilizing recipes, weight and volume measurements, measurement scaling, ingredient identification and selection, knife skills, cooking techniques, plate presentation, and other various culinary skills.

The tuition fee of $45 for each workshop covers all ingredients and supplies, as well as lunch.

To register online, go to www.dslcc.edu/workforce or contact Robin Jennings at (540) 863-2899 or email rjennings@dslcc.edu. For more information about the classes, contact McArdle at mcardle@ dslcc.edu.

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