Students will learn the basics of yeast risen doughs, quick breads, and flatbreads. Toppings for flatbreads, along with dips, sauces, & spreads will be made from scratch.

Understanding the mechanics of leavening agents, the development of gluten, and the effects of local climate, humidity, ambient temperature, and sourcing of ingredients will be covered.

Requirements- students are required to wear proper footwear- closed toe and closed heel shoes with slip resistant soles.

GBCC provides: knives, cutting boards, towels, apron, kitchen supplies, and ingredients

For the experienced spreadsheet user.  Automate worksheets with macros.  Students will analyze data using pivot tables.

For more information: Macros Pivot Tables Logical Functions Objectives 

Computers provided

In this class students will take a delightful culinary tour of French cuisine where a variety of dishes will be created. Appetizers, entrees, and a quick dessert will be included in this wonderful class. Students are encouraged to get creative with their ingredients under the guidance of the Chef Instructor. 

Requirements- students are required to wear proper footwear- closed toe and closed heel shoes with slip resistant soles.

GBCC provides: knives, cutting boards, towels, apron, kitchen supplies, and ingredients