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PERS CUL10: Seafood
0.00 Credits
Ivy Tech Community College
Learn how to prepare a great seafood dinner by learning the basic principles of structure, handling, and cooking to utilize the many varieties of seafood.
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PERS CUL11: Classical Pastries and Chocolates
0.00 Credits
Ivy Tech Community College
This course address classical French and European desserts, including the preparation of goods such as Napoleons, Gateau St. Honoree, petit fours and petit fours sec, gnashes, pastry creams and fillings, sauces, flans and tarts, and European sponges. The course also includes instruction in tempering of chocolates, molding, and chocolate Plastique, preparation of truffles, pastilage and marzipan, short dough¿s, and meringues. The student will be instructed in the latest preparation methods, innovative ideas for impressive plate presentations, and techniques that utilize specialized equipment and tools to make high-tech, novella creations.
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PERS CUL11 - Classical Pastries and Chocolates
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PERS CUL2: Classic Beef Wellington
0.00 Credits
Ivy Tech Community College
Create the classic Beef Wellington, the traditional pan-roasted, seasoned tenderloin wrapped in a delicate flaky puff pastry, to make the perfect centerpiece for a celebratory meal.
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PERS CUL3: Chilean Sea Bass
0.00 Credits
Ivy Tech Community College
Build a summer feast around grilled Chilean Sea Bass. Class includes a salad of spring greens with a fresh herb dressing, a summer vegetable mélange, and a lemon-almond tart for dessert.
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PERS CUL5: Cooking School: Pan Roasted Trout with Thai Marinade
0.00 Credits
Ivy Tech Community College
One of the easiest methods for cooking fresh fish is in the oven. Learn the essential techniques for pan roasting fresh trout with Thai marinade complemented with potato onion and egg strata, and a salad of mixed greens with parmesan and basil dressing. This light dinner menu finishes off with a rich mascarpone and raspberry trout.
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PERS CUL5 - Cooking School: Pan Roasted Trout with Thai Marinade
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PERS CUL6: Cooking School: Lamb with Black Currant and Mint Sauce
0.00 Credits
Ivy Tech Community College
Lamb makes for a delicious and easy meal any time of the year. Learn the essential techniques for preparing lamb with black currant and mint sauce, sweet potato/white potato terrine, pan-tossed spinach, mushroom and red onion mélange, and a bibb/romaine salad with ginger sesame dressing. This succulent dinner menu is pulled together with a simple almond and apricot tart.
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PERS CUL6 - Cooking School: Lamb with Black Currant and Mint Sauce
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PERS CUL7: Cooking School: Pan Roasted Duck Breast with Chinese Five Spice
0.00 Credits
Ivy Tech Community College
East meets west as we pair pan roasted duck breast with Chinese Five Spice with a rich roasted corn and tomato bisque and oven roasted vegetables and wild rice. A light dessert of puff pastry pear tart and ice cream tops off the menu.
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PERS CUL7 - Cooking School: Pan Roasted Duck Breast with Chinese Five Spice
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PERS CUL8: Cooking School: The Great American Steak Dinner
0.00 Credits
Ivy Tech Community College
It¿s classic American fare as we prepare a delectable black angus strip steak with twice-baked potato, Caesar salad, and Corn O¿Brien. Look for mom¿s favorite to top things off: American apple pie.
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PERS CUL8 - Cooking School: The Great American Steak Dinner
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PERS CUL9: Cooking School: Shrimp, Scallop & Crab in Puff Pastry Basket
0.00 Credits
Ivy Tech Community College
This light menu combines the best of shellfish ¿ shrimp, scallop and crab ¿ in a delicate puff pastry. Paired with a fresh mixed green salad and double crusted lemon tart, you have the perfect brunch or light dinner fare.
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PERS CUL9 - Cooking School: Shrimp, Scallop & Crab in Puff Pastry Basket
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PERS CULL1: Classical Pastries and Chocolates
0.00 Credits
Ivy Tech Community College
This course address classical French and European desserts, including the preparation of goods such as Napoleons, Gateau St. Honoree, petit fours and petit fours sec, gnashes, pastry creams and fillings, sauces, flans and tarts, and European sponges. The course also includes instruction in tempering of chocolates, molding, and chocolate Plastique, preparation of truffles, pastilage and marzipan, short dough¿s, and meringues. The student will be instructed in the latest preparation methods, innovative ideas for impressive plate presentations, and techniques that utilize specialized equipment and tools to make high-tech, novella creations.
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PERS CULL1 - Classical Pastries and Chocolates
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