College of the Canyons offers students the ability to experiment in all fields of culinary arts.
In the fall, the College of the Canyons Culinary Arts Department will offer three classes—Knife Skills, Principles of Baking and an introductory course to Wine Studies—that will give students a competitive edge to a career in the culinary arts.
"Our classes are fun and professional, not to mention great tasting,” said Cindy Schwanke, a full-time instructor in the college’s culinary arts department. "We have the best chef instructors who are passionate and experienced."
Students in the CULARTS 050: Knife Skills class will be julienning in no time through in-the-kitchen instruction to basic knife skills, including theory and proper techniques. The class will be taught by Chef Daniel Otto who is the executive chef at the Tournament Players Club in Valencia.
“Knife skills are important to a chef because a knife to a chef is like a paintbrush to a painter, it is your main tool and you must know how to take care of your knife and how to execute basic cuts with your knife,” said Schwanke. “In a professional kitchen your knife skills, your accuracy and timeline in dicing, chopping, cutting and mincing are very important.”
Students will learn how to bake everything from cinnamon rolls to soufflés in the CULARTS 127: Principles of Baking Class.
“It is a great class to take if you just want to impress your friends with great desserts and sweets or you want to become a pastry chef,” said Schwanke who will be teaching the class.
And, finally students will learn the ins and outs of the wine industry with WINEST 104: Introduction to Wine in the Restaurant course. The class examines the management of wine purchasing, storage, and selling for culinary arts or restaurant management professionals.
“It is just a great class if you have a business that sells wine, or if you want your staff to learn more about wine that they are serving,” said Schwanke.
For more information about the classes, email Cindy Schwanke at email@example.com.