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    Page Title| Administration  Adult / Evening Education

    One Night Seminars
    OCVTS Adult Evening School is pleased to offer a selection of one night, hands-on seminars which allow students to prepare a variety of dishes.

    It is suggested that students bring an apron, take-home containers and bottled water. The chefs will impress, inspire and instruct!

    Seminar Registration Information
    Call 732.473.3100 ext. 1000

    These fun seminars are designed to allow you to come in and learn one specific area in our Culinary Arts Department.

    Online registration extended for those classes that start later in the semester. YOU CAN REGISTER UP TO ONE WEEK BEFORE SEMINIAR START DATE. ONLINE REGISTRATOIN STARTS JANUARY 4TH 2017

    Course Listing

    SOUP’S ON!
    There’s no need to buy those pro filled canned soups when you can easily make them
    fresh at home! Learn the difference between clear, pureed and cream soups and prepare a sampling of each. This class will provide the perfect comfort food. Bring your Tupperware!
    Tues 6:00-9:00PM Brick
    Course # 6563-S17A $50 3 hours Class Date: Feb 21

    “After you take this course, Friday night will be pizza night!” Why spend twenty or more dollars
    when you can make your own fresh pizza at home with a few simple ingredients? Spend some quality time with the family making your own signature pizza at home! It’s easier than you think! Get your culinary talents in motion and create a pie with originality!
    Tues 6:00-9:00PM Brick
    Course # 6549-S17A $50 3 hours Class Date: March 21

    Impress family and friends by making fresh homemade spaghetti and fettuccini, served along with a
    variety of popular Italian sauces including marinara, vodka, alfredo and carbonara. Impress your
    family and friends at your next get-together!
    Tues 6:00-9:00PM Brick
    Course # 6541-S17A $50 3 hours Class Date: April 18

    Close your eyes and imagine a quaint, postcard perfect Vermont country village. Summer is long
    past; the vibrant fall foliage has dulled, and there’s a lull before Old Man Winter arrives. Join
    us as we hunker down for a New England Feast. Recipes will feature the classic New England Clam
    Chowder and Red Flannel Hash.
    Mon 6:30-9:30PM Brick
    Course # 6525-S17A $50 3 hours Class Date: Feb 13

    Knife SKILLS 101

    No other kitchen tool is more The only piece of ‘equipment’ more basic
    to cooking is the human hand. Good quality knives will make your work easier, more efficient and
    more enjoyable; furthermore, good knives, when properly cared for, will last a lifetime. Knives
    should be selected, sharpened, cleaned and handled with great care and respect. This class will
    focus on techniques that are relevant to the home cook today.
    Thurs 6:30-9:30PM Brick
    Course # 6504-S17A $50 3 hours Class Date: Feb 23

    Welcome to the ultimate experience in Greek cuisine. The Mediterranean tradition of sharing small
    plates of colorful, flavorful food over great conversation and a spirited libation is one of the
    hottest dining trends in America. In Spain, these little snacks are known as tapas, while in
    Greece, these bite-size treats are known as meze. From little plates of olives to miniature
    meatballs, meze are fun, robustly flavored tidbits typically enjoyed with ouzo, the classic Greek
    Tues 6:30-9:30PM Brick
    Course # 6581-S17A $50 3 hours Class Date: Feb 28

    The South is known for its rich culinary heritage; however, you don’t have to live in the South to
    appreciate soulful Southern cookin’. In this new workshop, we’ll teach you how to create
    simplified, Southern food from the heart. Bring your appetites for a memorable down-home feast!
    Y’all come join us!
    Mon 6:30-9:30PM Waretown
    Course # 6579-S17A $50 3 hours Class Date: March 6

    The pervasive aroma of Indian spices wafts through the air as you sip on a glass of masala chai.
    This gastronomically, adventuresome workshop promises to transport you to realms of epicurean
    delight through the use of spices in Indian cooking. The cooking is almost as entertaining as the
    Tues 6:30-9:30PM Brick
    Course # 6567-S17A $50 3 hours Class Date: March 14

    Learn to cook for two without creating mounds of leftovers. In this class, prepare fabulous recipes
    that make just enough for two, while learning some useful cooking tips along the way.
    Wed 6:30-9:30PM Waretown
    Course # 6578-S17A $50 3 hours Class Date: March 22

    Everything tastes better when you eat it outdoors, and no one enjoys dining al- fresco quite as
    much as the Italians. At the first sign of warm weather, and until the evenings turn cool, Italians
    savor delightful food and wine while watching the world go by. Bring the flavors of Italy into your
    own backyard with this special menu designed for eating outdoors with family and friends. Our
    Italian-inspired menu is perfect for a chic dinner party or casual get together!
    Mon 6:30-9:30PM Waretown
    Course # 6538-S17A $50 3 hours Class Date: March 27

    If you have an adventuresome palate, this class will introduce you to the exotic cui- sine of the
    East. But no need to be intimidated ~ who doesn’t love noodles, spring rolls and barbecue? So take
    this occasion to experience our Asian Invasion. Your taste buds will never be the same!
    Thurs 6:30-9:30PM Brick
    Course # 6573-S17A $50 3 hours Class Date: March 30

    Traditional breakfast fare gets a magical makeover in our celebratory brunch work- shop.
    With this elegant-but-simple menu, many of the recipes can be prepared ahead. So, relax and enjoy the meal with your guests over a steaming cup of Cafe au lait. Our delightful brunch menu will ensure the success of any special occasion - from holiday parties to baby showers and bridesmaids’ brunches - the possibilities are endless!
    Thurs 6:30-9:30PM Brick
    Course # 6534-S17A $50 3 hours Class Date: April 6

    Once you know the “secret” ingredients and understand the cooking methods used by Japanese
    steakhouses, you’ll be able to re-create the atmosphere of a high-energy Japanese steakhouse right in your own home The Japanese honor the natural flavors and textures of fresh seasonal ingredients. A perfect party favorite!
    Thurs 6:30-9:30PM Brick
    Course # 6576-S17A $50 3 hours Class Date: April 20

    The cuisine of Southern Italy is bolder and more down-to-earth in flavor than its more-refined
    northern counterpart. Learn to prepare some of the classic dishes from this charming region of
    Italy in this deliciously inviting class.
    Mon 6:30-9:30PM Waretown
    Course # 6580-S17A $50 3 hours Class Date: April 24

    Mexican cuisine has been called the most varied and unique in the world. It is also arguably the
    most misunderstood cuisine in America. With culinary influences from the indigenous Mayans and
    Aztecs, as well as the conquering Spanish and French, it is a cuisine rich with thousands of years
    of culture. Exciting herbs and spices and bold, pure flavors highlight this naturally healthful
    fare featuring fresh fruits and vegetables, seafood and chicken. Never again will you mistake
    heaping portions of ground beef and shredded cheese for an authentic Mexican meal.
    Tues 6:30-9:30PM Brick
    Course # 6577-S17A $50 3 hours Class Date: May 2

    Update your salad repertoire with an interesting array of healthful salads. Just right for
    summertime fare, these salads are as beautiful as they are delicious. Each sal- ad is an
    interesting combination of temperatures, colors, textures and flavors, and each is perfect for
    entertaining. Elevate your taste buds and relish a chilled Soba noodle salad with julienned
    vegetables, Cannellini bean salad with pan-seared chicken breasts, Margarita shrimp salad and
    Mediterranean bread salad.
    Mon 6:30-9:30PM Waretown
    Course # 6560-S17A $50 3 hours Class Date: May 8

    Enjoy an authentic, Japanese-edible art form that is both healthful and delicious. Learn just how
    fun, fast and easy rolling sushi can be as we teach you fabulous techniques and variations. Be
    prepared to feast!
    Thurs 6:30-9:30PM Brick
    Course # 6531-S17A $50 3 hours Class Date: May 11

    A relaxed host or hostess is the key to a successful dinner party, but planning a menu for an
    evening with guests can prove quite intimidating. With this quick and easy summer menu, you and
    your guests will enjoy fabulous food without all the fuss. Come alone, bring a friend, or invite
    your entire supper club for a uniquely casual, but elegant dining experience.
    Mon 6:30-9:30PM Waretown
    Course # 6575-S17A $50 3 hours Class Date: May 15

    Cook like a pit master as you learn the basic principles for both indoor and outdoor barbecue; then,
    learn to prepare uniquely delicious, people-pleasing side dishes. These recipes are great for
    preparing together as a family - or for a special dinner with friends! Get a head start on your
    summer menu!
    Thurs 6:30-9:30PM Brick
    Course # 6574-S17A $50 3 hours Class Date: May 18

    With twenty separate regions, Italy’s cuisine is as diverse as it comes. French and Swiss
    influences in the North and the light flavors of the Mediterranean in the South will be discussed.
    This three-day, hands-on immersion into Italian cuisine covers preparing regionally available
    seafood, vegetables, meats, handmade fresh pasta and gnocchi. Several classic Italian desserts will
    be taught as well!
    Tues, Wed, Thurs 9:00AM-12:00PM Atlantis
    Course # 6729-S17A $175 9 hours Start Date: March 14

    POULTRY 101
    This exciting three-day class will teach you everything you ever wanted to know about working with
    poultry. Participants will learn how to break down a whole chick- en, cook a perfect duck breast,
    and receive tips on how to pair dark and white meat with the appropriate cooking method.
    Tues, Wed, Thurs 9:00AM-12:00PM Atlantis
    Course # 6730-S17A $175 9 hours Start Date: April 4

    What is a Mother Sauce? In the culinary arts, the term “Mother Sauce” refers to any one of five
    basic sauces. Mother Sauces are the starting points for making various secondary sauces or “small
    sauces.” This three-day, hands-on immersion class will start with an introduction on preparing
    Veloute, Béchamel, Hollandaise, Espagnole and a Classic French Tomato Sauce, while concluding with creating popular con- temporary and traditional secondary sauces.
    Mon, Tues, Wed 9:00AM-12:00PM Atlantis
    Course # 6731-S17A $175 9 hours Start Date: April 24

    Boneless Strip Loin, Prime Rib of Beef, Gooseneck, Eye Round and Top Round are just a few of the
    sub primal cuts-of-beef that can be purchased at your favorite wholesale club. This three-day class
    will take you piece-by-piece and step-by-step through the trimming and cutting process of these
    popular cuts-of-beef as well as proper wrapping and freezing techniques and, of course, the best
    cooking methods and recipes for each. Students will also learn how to properly sharpen and hone
    knives for flawless cutting.
    Mon, Tues, Wed 9:00AM-12:00PM Atlantis
    Course # 6732-S17A $200 9 hours Start Date: May 8

    New Orleans, Louisiana, is the home of Cajun and Creole cuisine. Deriving its culi- nary influence
    from Spain, Africa, France and the Caribbean, Cajun and Creole is a melting pot of rich,
    full-bodied foods with a spicy twist. We will start with “Wednes- day” red beans and “dirty” rice,
    chicken and sausage gumbo and finish with the New Orleans classic bananas foster.
    Thurs 6:00PM-9:00PM Atlantis
    Course # 6733-S17A $50 3 hours Class Date: Feb 2

    Sweet or Savory! Breakfast, lunch, dinner or dessert, the crepe can be served any time of day. In
    this three hour hands-on class, participants will work side-by-side with one of our instructors and
    unlock the endless possibilities of this French classic.
    Thurs 6:00PM-9:00PM Atlantis
    Course # 6734-S17A $50 3 hours Class Date: Feb 16

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