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Course Criteria
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0.00 Credits
Greek Cooking Pre: Co: Explore traditional Greek recipes and menus, including sourcing ingredients. Learn the traditional techniques to create authentic Greek dishes with a wide variety of flavors and textures. Recipes include baklava, kabobs, tzatziki, rice pilaf, stuffed grape leaves and moussaka. A $45 fee for perishables is payable to the instructor in class.
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0.00 Credits
Splendid Soups and Stews Pre: Co: Soups and stews are the mainstay of many homes. They can be made in batches and frozen for future use! This is a great way to use the crockpot again that has been collecting dust. Learn how to make a sensational Cioppino (San Franciscan fish stew), traditional New England clam chowder, healthy and amazing carrot ginger soup, black bean cilantro, roasted corn and shrimp chowder, Tuscan bean soup, and many more! A perishable fee of $45 is payable to the instructor in class. Class is at eurostoves, Commodore Plaza, 45 Enon St, Beverly.
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0.00 Credits
Hors d'oeuvres Pre: Co: Explore how to create new and interesting hors d'oeuvres including advanced preparation. Discuss party planning; then create many sensational and cost effective hors d'oeuvres to wow your friends and family. Receipes include roasted shrimp stuffed with herbed cheese wrapped proscuitto, hot and spicy nuts, and gingery sesame flank skewers. Conquer the mysteries of phyllo dough and prepare savory wild mushroom cigars, open faced individual baklava, and curried chicken pockets. Round out your repertoire with a spicy shrimp mixture in endive cups, plus brand new recipes such as spicy chicken nuggest, roasted mushroom pate and smoked almond stuffed dates. A perishables fee of $30 is payble to the instructor at 1st class. eurostoves, Commodore Plaza, 45 Enon St, Beverly.
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0.00 Credits
Organizational Analysis Pre: Co: Organizations are complex systems that exist in a larger environment characterized by change and turbulence. Administrators, therefore, regularly face dilemmas associated in leading any complex enterprise. The purpose of the course is to examine and apply organizational theories for practitioners to become more effective agents of change. The organizational theories reviewed in the class will provide you with a conceptual framework as a guide to understanding the complexity of institutions, as well as the tools for becoming an effective administrator.
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0.00 Credits
Lincoln on Leadership Pre: Co: This class will provide you with an effective role model as you lead at any level in your organization. Examine Lincoln's leadership abilities and how they can be applied in your organization. Learn how to seize the initiative, encourage risk taking while providing job security, influence stakeholders, and frame initiatives for a variety of constituencies.
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0.00 Credits
Staging/Redesign Pre: Co: Whether for residential or business situations, are you looking to develop that knack of knowing what to place where in your design scheme to best use a space? One lucky student will have a free consultation in exchange for hosting the class one time during the course.
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0.00 Credits
Sunday Brunch Pre: Co: Learn how to put on an elegant Sunday Brunch without the stress. What a nice way to show Dad how much you appreciate him, or to make entertaining your friends and family easy and enjoyable. Prepare mini quiches you can do ahead and freeze; stuffed French toast that can be assembled the night before, frittatas, scones and much more. A $30 perishables fee is payble to the instructor at the first class. Held at the instructor's home in Lynn. Please call (978) 236-1200 at least one week before the class for directions.
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0.00 Credits
Pastabilities Pre: Co: Wednesday is Prince Spaghetti Day or Sunday, or Monday, or whenever pasta can make your life easier. With just a few standby sauces that can be frozen for a quick weekday meal, learn recipes that will keep your whole family happy and won't stress you out. Create easy marinara sauce as a base for many other sauces like vodka sauce, or mix it with benchamel sauce for classic Italian lasagna. Try checca sauce, which is uncooked using cherry tomatoes. Learn how to make a simple bolognese, spicy tomato sauce; and long-cooking Sunday sauce (known by Italians as red gravy) a must for everyone's freezer. A perishables fee of $45 is payable to the instructor at the first class. Held at the instructors home in Lynn. Please call (978) 236-1208 one week before class for directions.
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0.00 Credits
Garden Party Pre: Co: Show off your beautiful garden this summer with a garden party-no grill required. Learn elegant ways to prepare and present simple foods such as smoked salmon, tea sandwiches, and salads with edible flowers that grow in the garden. Make beautiful desserts that you can show off on lovely dishes, such as mini fruit tarts, French butter cookies, and scones. Learn which flowers you can use in ice cubes to add to your ice tea for a festive look. It's fun way to entertain your friends, come to the party in your favorite hat, and have a good time while you learn. A perishables fee of $30 is payable to the instructor at the first class. Held at the instructor's home in Lynn. Please call (978) 236-1200 at least one week before class for directions.
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9.00 Credits
Foreclosures & Short Sales: Dilemmas & Solutions Pre: Co: Foreclosures and short sales have become hot topics as a result of the current real estate cycle. This class provides students with background information necessary to understand why foreclosures and short sales have become so prevalent and how predatory lending and fraud schemes create market volatiliy. Approved in MA for 7 hours of C/E residential credit.
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