JCJC offers non-credit summer courses in culinary arts and horticulture
Written By: Teresa Martin
Email Address: firstname.lastname@example.org
Date Submitted: 2012-05-15 14:27:58
ELLISVILLE – Jones County Junior College’s Culinary Arts and Horticulture departments will be offering non-credit courses this summer. “Landscaping for the Homeowner” is a four-week non-credit class beginning Monday, June 4, through June 25. This class will be held in the Jones County Junior College Agriculture building, room 126, from 5 p.m. until 7 p.m. on four consecutive Mondays in June.
The “Landscaping for the Homeowner” course will cover topics including landscape designing of flower beds, plant selection, maintenance for the home lawn and coordinating annual flower beds, with color and bed design, selection, preparation, planting and maintenance. The cost of the course is $75. To register for the landscaping course please contact Regina Poole by calling 601-477-4213.
The Culinary Arts department is offering two different non-credit courses as part of its Summer Series. Chef Micah Moore will teach “Culinary Concepts” on Tuesday and Thursday evenings from 5:30 p.m. until 8:30 p.m. in the Life Sciences kitchen. This course will begin on Thursday, June 7, through June 28, and costs $250 per person. Topics covered in the “Culinary Concepts” course include classical cooking techniques for beginners and the seasoned cook, contemporary salads and vegetable cookery, artisan baking, and discovering Italian cuisine.
The July session, “Essentials of Cake Decorating” will meet on Tuesdays and Thursdays beginning on Tuesday, July 10, through July 31, from 5:30 p.m. through 8:30 p.m. The cost of this session is $200 per person. Topics covered in this session include, basic piping skills and creating flowers, shells and other designs, writing styles and techniques, working with fondant and petit-fours. To register for the “Culinary Concepts” and the “Essentials of Cake Decorating” courses, please contact Regina Poole by calling 601-477-4213. Participants of the culinary sessions are required to wear long pants and covered toe, non-skid shoes.