Catering is a business that has become very popular, especially for those who love to cook and plan parties. From weddings, to showers, to business parties, catering is a home-based business that gives the caterer an exciting and creative career.

In this introductory course, you will learn how to put your cooking and party planning skills to work. Learn the fundamentals of the catering business, how to cook for large crowds, organize your kitchen, manage your time, and work with clients. The course focuses on cooking skills every caterer needs, with an introduction to the business side of catering. You'll also receive many unique and tested recipes that you can use to jump-start your business. Build your catering skills and begin a new and exciting career today.

For more information or to register please click the link.

If you have wanted to start making sourdough bread and other recipes but didn't know where to start, or if you almost started but got overwhelmed with the process, come join me for a Sourdough Beginners class!

This class will allow you to learn how to feed and maintain your established starter as well as the first half of the sourdough boule recipe, which you will be able to take and bake at home. We will go

*This class is NOT to learn how to make a starter from scratch*

 What you will need to bring:

-medium/large mixing bowl

-large dinner fork or Dutch whisk

-digital kitchen scale (if you have one)

What you’ll need at home:

-Unbleached parchment paper

-Oven

-Dutch Oven or Cookie Sheet

-Unbleached bread flour

Take Homes:

-Packet w/ Boule Recipe, Discard Recipes, Starter Instructions, and Tips and Tricks

-“Take and Bake” Sourdough Boule

-Established Sourdough Starter

-Flour Sack Towel

-Mason Jar and lid

 We will be offering 3 classes, one of those being a Gluten Free option.

The ServSafe® program is developed by the National Restaurant Association with the help of foodservice industry experts who face the same risks you do every day. Your concerns are our concerns.

Our years of experience and inside knowledge of the foodservice industry are at the core of our courses, exams and materials. We will prepare you to handle food sanitation risks. 

Our materials help define food safety best practices because we involve specialists from regulatory agencies, academia, and the foodservice industry to create them. ServSafe materials reflect the latest science, research and FDA Food Code.

Certified ServSafe Instructors and Registered ServSafe Proctors must meet minimum experience and educational requirements. You can be confident that practical, real-world experience guides your training.

The fee covers materials, instructor, exam and certificate presentation.  There is no refund for this class unless we need to cancel for any reason. 

If you have already completed the course/training and are only in need of the proctored exam, please register for our exam only session.

If you only need to take the ServSafe exam because you have already completed the necessary training, you may register to have your test proctored at our center.

If you need the training, please register for the class & exam session.

Food and nutrition have a profound impact on our health and well-being, yet many of us are not aware of what foods to eat, which diets are healthy, and where our food originates. We eat toxic, irradiated, or genetically altered foods and we eat more than we need. How can we change our eating habits and become more conscious of what we eat, why we eat it, how it is prepared, and what consequences our food choices have on our health as well as the health of our planet? This certificate provides an overview of the role of food and nutrition choices on our bodies, our immune systems, our overall well-being, and the health of all sentient beings on an increasingly populated planet.

The outcome of this certificate is for the learner to describe a holistic overview of current food and nutrition issues and their impact on physical, social, emotional, spiritual, and planetary health.

For more information on this course click the link.