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Course Criteria
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Principles of Assessing -- MAA0200 Pre: Co: This course deals with the Assessors administrative responsibilities and Appellate Tax Board procedures. This is an in-depth explanation of the assessors' everyday involvements. It is a course necessary to the new Assessor and useful to the experienced Assessor as a review. This course is worh 27 MAAO recertification credits and has been approved for 15 hours of continutine education credit by the Massachusetts Board of Registration of Real Estate Appraisers.
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Title V -- Certificate of Compliance Pre: Co: Learn what is necessary for compliance in the sale of homes in so far as waste management is concerned and to learn what will be necessary in order to clear any issuance of non-compliance.
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Family Development Training and Credentialing Program Pre: Co: NSCC, in partnership with the Massachusetts Children's Trust Fund and the Massachusetts Department of Education, proudly offer the Family Development Training and Credentialing Program for front-line workers. Developed at Cornell University, the FCTC program offers the necessary skills to assist individuals and families develop healthy self-reliance and interdependence with their communities. This program teaches front-line workers how to impart empowerment along with family support to foster success for individuals and families facing difficulties. An additional fee of $250.00 is required for credentialing. Classes meet every other Friday.Textbook required, will be available at the first class.
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Holiday Pastries The irresistable aroma of fresh baked goods is one of life's simplest pleasures. Discover and create bakery fresh strudels, rugelach, creme pies, cheesecakes, praline shells, fruit fritters, and devilishly tasty chocolate. There are so many more tantalizing flavors to enjoy and create in Holiday Desserts. A "perishables" supply fee of $50.00, payable to the instructor during the first class covers the cost of all cooking supplies.
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Creative Healthy Cooking Pre: Co: Pure, simple, honest and delicious! Rob LaGrassa likes to serve his food. In this class, Learn how to create healthy and flavorful foods that can be incorporated into everyday cooking. This course will cover: selecting healthy and fresh ingredients; the dynamics of flavor development; ingredient substitutions and alternative seasonings; reducing fat without reducing flavor; and basic nutritional guidelines and recipes that make the most of fruits, vegetables and juices. A $70 perishables fee is payable to the instructor in the first class.
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Restaurant Management 1 Pre: Co: Prepare for an entry-level management position in the restaurant business. Learn the many facets of restaurant management including: staffing, training and scheduling employees, basic sanitation, ordering supplies, preparing daily receipts, setting budgets, managing payroll and benefits, inventories, setting pars, and more.
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Preparation for the Teacher Licensure Test Pre: Co: This workshop will provide support to candidates planning on taking the Massachusetts Educator Communication and Literacy Skills Certification test. The core focus of the workshop will be on test-taking strategies, steps to reduce anxiety, writing a persuasive essay, summarizing articles, dictation and reading passage exercises, basic English grammar, and punctuation.
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The Art of Creative Hors D'oeuvres Pre: Co: Plan your next cocktail party with the help of an expert--Julie Rose, owner operator of the award-winning Effortless Edibles catering--in her Salem kitchen. Explore your personal preferences and the quantity and variety of foods you'll need. Create new and interesting hors d'oeuvres like crab puffs, spinach, feta and caramelized onion in phyllo dough, and bayou blast chicken. Learn how to prepare ahead, handle and freeze, then finally how to do the final preparation, garnish, and beautifully present the final product for a wonderful party. A $60 perishables fee is payable to the instructor at the first class. Course is limited to 10. Classes are held at 211 Bridge St. Call (978) 745-7111 for directions and parking information.
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Cooking from the Heart of New England Pre: Co: Good food in New England once consisted of baked beans and cod, but those days are long gone. An abundance of seafood, fruits, locally grown produce, and even wine, have turned New England into a Mecca for great food. Chef Rob LaGrassa will take you on a journey to celebrate all of the amazing elements that make New England cuisine unique. Menus will be based on New England's diverse heritage and tremendous bounty...fresh, vibrant, and wholesome. A $70 perishables fee is payable to the instructor in the first class.
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Restaurant Management II Pre: Co: Go deeper into topics covered in Restaurant Management, building upon what we learned in Restaurant I. You will learn to create a schedule, write employee reviews, maintain standards set up by state regulations and prepare the restaurant for health inspections, select food, beverage and supply vendors, and all aspects of restaurant accounting. This class will prepare you for an upper level management position in the restaurant business.
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