TRS Community Ed Fall2011 Winter 2012

8/3/2019 TRS Community Ed Fall2011 Winter 2012

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2 0 1 1 - 2 0 1 2 C o m m u n i t y E d u c a t i o n

Fall/WINTER On the Menu


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4207 Walnut Street, Philadelphia PA, 19140

215-222-4200 www.walnuthillcollege.edu

Our classes are specifically designed to introduce the

amateur chef to the world of cooking, or to give the

intermediate or advanced cooks a chance to learn

something new. Whether you are a homemaker, busy

professional or enjoy cooking as a hobby, we invite you to

join us as we explore all facets of the industry. With

assistance from professionally trained chef instructors,

students prepare recipes in a hands-on environment in

our kitchens at The Restaurant School at Walnut Hill

College; Impress your friends with your knife skills and

gourmet touches! The instructors are accomplished

educators. They will inspire you with their creative skills

and wealth of knowledge. All of the courses for our 2011-

2012 programs are designed to develop your skills to their

fullest potential.

The Hitr f the CeeEstablished in 1974 as The Restaurant School, The

Restaurant School at Walnut Hill College is an accredited

independent, degree-granting institution dedicated to

educating those who wish to pursue careers in the

hospitalit y industry. Founded by a restaurateur, chef, matre

d, and an educational specialist, The Restaurant School at

Walnut Hill College is Philadelphias first college focusing

on hospitality education. Over a quarter century ago, our

first graduating class of 12 students began the colleges

long tradition of launching inspired restaurateurs.

As The Restaurant School grew in size, scope, andreputation, the focal points of Culinary Arts, Pastry Arts,

and Hotel Management programs were added to meet

market demands. In time, the school earned national

accreditation and approval to grant specialized associate

and bachelor degrees. Today, The Restaurant School at

Walnut Hill College educates approximately 600 students

each year, meeting the needs of the growing restaurant and

hospitality industries.

C lctinCulinary Arts, Pastry Arts and Management classes

are located in our Allison Mansion building on main

campus at 4207 Walnut Street, Philadelphia PA, 19104.

Wine Academy classes are located at the Center for

Hospitality, at 41st and Walnut Street, Philadelphia PA

19104, 215-222-4200. Wine Dinner and some classes are

located in the Great Chefs Restaurant in the Allison

Mansion building on main campus.

Refn PicA $10 processing fee will be applied to all refund

requests. A refund will be issued for a class up to one (1)

week prior to class with an original receipt. If class has

begun and you wish to cancel your registration on the

first night only, a 50% fee will be assessed. No refunds

will be given after the first night. We do not give refundsor transfers to no-shows or missed classes. Transfers

and credits will be permit ted with no processing fee. A

$30 fee will be charged for all returned checks.

Infrtin n CeShould The Restaurant School cancel a class, you will

receive a full refund. Gift Certificates are non-refundable.

The Restaurant School at Walnut Hill College reserves the

right to cancel or limit the size of any class and to alter its

chef instructor, curriculum, ingredients, recipes, tuition,fees and policies as deemed necessary. Missed classes

cannot be made up or refunded and classes are non-

transferable. You are required to bring your own cooking

utensils to all hands on cooking class for Pastry and

Culinary Arts classes. All of the Community Education

courses, with the exception of programs such as the Youth

Summer Cooking Camp or Junior Chef Classes, are for

individuals eighteen years of age or older. You are advised

for safety reasons to wear closed toe and rubber sole shoes

to all classes. Please check out our hotline 267-295-2399,

for weather updates or contact the office at 267-295-2367.

WElComE To

THE REsTauRaNT sCHool aT WalNuT HIll CollEgE

Centrally located in University City in Philadelphia, PA, the cultural center of a world-class city


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ouR CulINaRy aNd PasTRy aRTs INsTRuCToRs

derek anre Ptr Intrctr

Chef Derek Andress has over 20 years of experience

as a food service professional, including institutional,hotels, catering and fine dining restaurants. He has a

Bachelor of Science in Culinary Arts with a minor in

Business Management from Drexel University. He

also has an Associate of Science degree in Hotel and

Restaurant Management from Delaware County

College. Chef Andress has attended the Notter School

for Pastry Arts in Gaithersburg, MD and Orlando, FL..

In addition, Chef Andress has worked with Master

Pastry Chef Jacques Torres at Le Cirque in New York

City. Most recently, he worked as the Executive

Pastry Chef at Savona in Gulph Mills, PA. While he

was there, the restaurant received awards from the

James Beard Foundation, won Best Dinner in 2000

and 2003 from the Chaine des Rotisseurs, and was

awarded 5 diamonds from AAA in 2003.

mrk Beini-senir Cinr Intrctr

Chef Mark Bellini is a graduate of the Culinary

Institute of America and also holds a Bachelor of Arts

degree in Communications from Temple University. He

has served as Executive chef at the Collegeville Inn

and Marketplace in Collegeville, PA, and Queen of

Hearts Catering in Paoli, PA. In addition, Chef Bellini

has held Sous Chef positions with The Commissary

restaurant, Frog Commissary Catering and the Sheraton

Valley Forge. He has also worked for the Marriott

Corporation in both Houston, TX and Palm Springs, CA

as well as the Contemporary Resort Hotel in Walt

Disney World.

Chef Bellini has been a full time member of our

faculty since 1998 and an Executive Chef since 1989.

Crbin En- Cinr Intrctr

Chef Corbin Evans graduated with honors from the

prestigious Culinary Institute of America and has sinceworked at some of the nation's most well-known

restaurants including Bayona, Mr. B's Bistro and

Gerard's Downtown in New Orleans; Jack's Firehouse

in Philadelphia; An American Place and Tom Cat

Bakery in New York City, and the two star Michelin

award winning Jacques Cagna in Paris.

Corbin owned and operated LuLu's and LuLu's in the

Garden but closed both due to circumstances after

Hurricane Katrina. After deciding to return to NewOrleans despite losing the restaurants, Corbin played

an integral part in fundraising and assisting with the

ongoing process of renewing the food culture in

Southern Louisiana. He held the position of president

on the Crescent City Farmer's Market Board of Directors

from 2005 to 2007 and is currently an active member of

the Slowfood Convivium in the Philadelphia area,

where he instructs students in the four on-campus

restaurants at The Restaurant School at Walnut Hill

College.

Chritpher Ferretti- Chef Intrctr

Chef Ferretti has training in restaurants and as a

culinary instructor. He has been around food all his

life learning a great deal from his parents. His mother,

Eileen Yin-Fei Lo has penned ten book on Chinese

Cuisine, his father has written for Gourmet Magazine,

Food and Wine, The New York Times. Chef Ferretti is

a graduate of the French Culinary Institute in New

York City where he received Grand Diplomas in

Culinary Arts and in Pastry Arts. He has also served

as an instructor at the French Culinary Institute, and

an Associate Professor of Culinary Arts at Paul

Smiths College, in addition to his position at The

Restaurant School. He also graduated from the

University of Massachusetts, Amherst, with a degree

in Economics, Journalism and History.



Chef Jhn gher, CEPC, senir Ptr Intrctr

A Restaurant School staff member since 1995,

Certified Executive Pastry Chef with the AmericanCulinary Federation since 1998, Chef Gallagher started

baking in 1976 in a small bakery in New York and after

graduating Culinary School went on to become

Assistant Pastry Chef at The Hyatt at Grand Central

Station, NYC, and Pastry Chef at The Hyatt Hotel

Cherry Hill, NJ., Opening Pastry Chef at The Mansion

on Main Street, Voorhees, NJ and Hotel atop The

Bellevue in Philadelphia. Chef Gallagher is currently

the Northeast Co-Chair for the American Culinary

Federations National Pastry Committee.

stee ltn Chef Intrctr

Chef Latona received a Bachelor of Arts in

Communications from New England College in Henniker,

New Hampshire; he later attended the Chef Training

Program at The Restaurant School. Prior to coming on

board at The Restaurant School, Chef Latona held

executive-level positions at several Philadelphia

restaurants. These positions include Executive Chef atThe Happy Rooster, Executive Sous Chef at Avenue B,

Striped Bass, and Venus & the Cowboy; He was the

Executive Chef at BLTs Cobblefish. He has also worked

as a Party and Sous Chef at Peach Street Caterers in

Willow Grove, PA, and as a Saut Chef at Union Square

Caf in New York, and accomplished an apprenticeship

at Restaurant Pierre Gagnaire in France. He also

participated in a stint as a TV food stylist on the

Epicurious show on the Discovery channel.

Richr Pepin Chef Intrctr

Chef Richard Pepino holds a Bachelor of Science in

Hotel and Restaurant Management and Business

Administration from Drexel University. Chef Pepino has

over18 years of experience in the food service industry.

He has held executive level positions for Aramark

Corporation. These positions include Executive Chef at

the Charming Shoppes in Bensalem, PA; Food Service

Director at JPMC in Newark, DE; Food Service Director

at Boeing, Ridley Park, PA; and Food service Director at

Accenture, Wilmington, DE. Chef Pepino was also the

Chef at Sonoma Restaurant in Philadelphia, PA and

Voltacos Italian foods in Ocean City, NJ.

mrie stecher Chef Intrctr

Chef Stecher holds a Bachelor of Arts degree in

Communications from Rowan University. She earnedher associate degree in Pastry Arts from the

Restaurant School at Walnut Hill College. She also

continued her pastry studies at the French Pastry

School in Chicago, IL and Valrhona School in Tain

L`Hermitage, France.

Chef Stecher has 13 years experience in the pastry

fields. Most recently, she was the Pastry Chef at

Susanna Foos Chinese Cuisine, Philadelphia, PA. Prior

to that, she was with the Ritz Carlton Hotel inPhiladelphia for five years and was part of the opening

team for the new property on the Avenue of the Arts.

Her other industry experiences include: St. Regis

Hotel, Philadelphia, PA; Tangerine Restaurant,

Philadelphia, PA; La La Land Restaurant, Rehoboth,

DE; Sweet Daddys Bakery, Wayne, PA; Restaurant

Passerelle, Radnor, PA, and Captain Meys Bed and

Breakfast, Cape May, NJ.

Jcen W Cinr Intrctr

Chef Wood holds a Bachelor of Culinary Arts from The

Restaurant School at Walnut Hill College. Most recently

she heads the Community Education and Industry

Relations Department. She also chairs the Alumni

Relations Department at the college as well as teaching

the community education classes for the past nine

years. She is also a certified instructor and proctor for

Serv-Safe, food safety class.

Chef Wood has over ten years experience in the

restaurant industry, prior to coming on board at The

Restaurant School, Chef Wood owned the Mad Hatters

Tea Room in Downingtown, PA. Her other industry

experiences include Kelly Catering, Downingtown, PA,

American Bar and Grill, Exton PA, Spence Caf in West

Chester, PA, Perfect Setting Catering, Malvern, PA,

Mallons Bakery in Ocean City, NJ, and The Waterfront,

Ocean City NJ.



2011-2012 CommuNITy EduCaTIoN

The Restaurant School at Walnut Hill College

4207 Walnut StreetPhiladelphia, PA 19104

215-222-4200

www.walnuthillcollege.edu

Welcome to The Restaurant School at Walnut Hill College Community education brochure! Inside, we have many

different classes for those who enjoy Culinary Arts, Pastry Arts, Management and Wine.

Our classes are specifically designed to introduce the amateur chef to the world of cooking, or give the intermediate

or advanced cooks a chance to learn something new. Whether you are a homemaker, busy professional or enjoy

cooking as a hobby, we invite you to join us as we explore all facets of the industry. Students prepare recipes ina hands-on environment in our kitchens at The Restaurant School at Walnut Hill College, with assistance from

professionally trained chef instructors. Impress your friends with your knife skills and gourmet touches!

The instructors are accomplished educators. They will inspire you with their creative skills and wealth of

knowledge. All of the courses for our 2011-2012 program are designed to develop your skills to their fullest

potential.

If you have interest in any of our classes, or just have a question, feel free to contact us at your leisure at the above

contact information. We hope you enjoy the plethora of classes in this brochure and we hope to hear from you soon!

Cinr art 5

sip & Nibbe 10

Ptr art 11

Wine & Beer dinner 15

In The Prfein Kitchen 16

The mneent of fice 17


Fall/WINTEROn the Menu


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INTRoduCTIoN To CulINaRy aRTs HaNds oNThis course is designed to teach basic culinary techniques

for the home cook in six weeks. Learn Knife skills, the

fundamentals of sauce, basic vegetable cookery, and dry

moist cooking techniques for proteins. Upon completion,

participants will have developed a solid culinary foundation

and will have more confidence in the ki tchen.

se f the recipe ince:Braised Chicken Legs with Tart Green Apples, Mussels

Steamed in Beer, Zucchini Bread, Chicken Cordon Bleu,

Pan-fried Eggplant with Tomato Concasse, Pesto Sauce,

Fresh Egg Pasta, Cheese Filled Peppers with Pesto Sauce,

and Wild Rice Pilaf

Crric:Week 1: Knife Skills & Safety

Week 2: Classic & Contemporary Sauces

Week 3: Starches of the World

Week 4 Homemade Pastas & SaucesWeek 5: Dry Methods of Cooking

Week 6: Moist Methods of Cooking

dte:

F sein 1:Tuesdays September 6, 13, 2 0, 27, October 4, 11, 2011

F sein 2:Tuesdays October 18, 25 , November 1, 8, 15, 29, 2 011

(no class 11/22 due to thanksgiving break)

Winter sein 1:Tuesdays January 10, 17, 24, 31, February 7, 14, 2012

Winter sein 2:Tuesdays February 28, March 6, 13, 20, 27, April 3, 2012

Tie: 7:00 pm - 9:30 pm

Titin: $345.00

INTRoduCTIoN To CulINaRy aRTsoNE day WoRKsHoP HaNds oNJoin us for a one day Introduction to Culinary Arts for the

beginner cook. You will learn knife skills, stocks, soups and

sauces.

dte: Sunday, September 25, 2011Sunday, October 16, 2011Sunday, January 15, 2012

Sunday, March 4, 2012

Tie: 11:00 am - 4:00 pm

Titin: $135.00

ITalIaN REgIoNal NoRTHERN CooKINg HaNds oNItalian cuisine is the worlds most popular cuisine, and not

just Chicken Parmigiana or Spaghetti and Meatballs.Explore the different regions and depth of Italian cuisine.

Find out what Osso Buco, Bacala and Saltimbocca are

composed of and about the regions they come from. A host

of wonderful flavors await you in this four week hands on

cooking class.

Crric:Week 1: Emilia-Romagna Region

Week 2: Veneto Region

Week 3: Liguria Region

Week 4 Tuscany Region

dte:

F sein 1:Wednesdays, September 28, October 5, 12, 19, 2011

Winter sein 1:Mondays, February 27, March 5, 12, 19, 2012

Tie: 7:00pm - 9:30pm

Titin: $275.00


CulINaRy aRTs

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ouR HaNds oN CulINaRy aRTs ClassEs REquIRE you To BRINg:

Knives:ChefKnife,paringandserrated

Spoons:slottedandorwooden Measuringcupsandspoons

Spatula,whisk,peelerandtongs

Apronandtwodishcloths

** a ite n ch re cn be prche t r Cee stre n 41t street (267)295-2339



ITalIaN REgIoNal souTHERN CooKINg HaNds oNJoin and travel through Italys Southern Regions. Learn

how to cook great dishes from each of these regions,

from Apulia to Sicily, and learn what flavors they are

composed of.Crric:Week 1: Apulia Region

Week 2: Sardinia Region

Week 3: Sicily Region

Week 4 Calabria Region

dte: Wednesdays, November 2, 9, 16, 30, 2011

(no class 11/23)

Tie: 7:00 pm - 9:30 pm

Titin: $275.00

oNE day ITalIaN CooKINg WoRKsHoP aNdWINE TasTINg HaNds oN

Join us for the Best of Northern and Southern Italian

classes in a one day workshop. A multitude of

magnificent flavors await you in this workshop. You will

also enjoy an Italian Wine tasting.

dte: Sunday, October 9, 2011Sunday, January 8, 2012


Tie: 11:00am - 4:00pm

Titin: $165.00Must be age 21 or older to take this class.

oNE day FRENCH CooKINg WoRKsHoP aNdWINE TasTINg HaNds oNThis class will take you on a culinary ride of classic

French cooking, all in a one day workshop. You can

anticipate a host of classic flavors while learning the artof French cooking and tasting a variety of French Wines.

dte: Sunday, September 18, 2011

Sunday, November 6, 2011Sunday, January 22, 2012


Tie: 11:00 am - 4:00 pm

Titin: $165.00

Must be age 21 or older to take this class.

INTERmEdIaTE CulINaRy aRTs WoRKsHoPHaNds oNThis sequential course is for those who have completed

The Introductionor who already know how to cook and

want to enhance their culinary skills and improve their

techniques.Crric:Week 1: Poultry and Game Meats

Week 2: Meat Beef and Veal

Week 3: Meat Pork and Lamb

Week 4: Fish Flat and Round

Week 5: Crustaceans

Week 6: Souff ls

se f the recipe ince:Shrimp Oregano, Roast Cornish Game Hen with

American Bread Stuff ing, Salmis of Mallard Duck, Beef

Bourguignon, Thai-style Barbecued Spare Ribs, Prawn

Pilaf, Calamari Con Patate, Clams Casino, and GrilledBluefish Summer Style

dte:

F sein 1:Thursdays October 20 , 27, November 3, 10, 17,

December 1, 2011 (no class on 11/24/11)

Winter sein 1:Thursdays February 23, March 1, 8, 15, 22, 29, 2012

Tie: 7:00pm - 9:30pm

Titin: $375.00

FIsH TalEs HaNds oN ClassLet us take you on a sea voyage to discover fish

cookery. Learn how to apply appropriate cooking

methods and seasoning to Shellfish and Fish. You will

work with Shellfish, flat and round fish.

dte: Mondays, September 19, 26, 2011

Tie: 7:00pm - 9:30pm

Titin: $125.00

THE gREaT HaRvEsT WoRKsHoP HaNds oNJoin Chef Richard Pepino to discover how to preserve

food from your summer harvest. Gain knowledge on

how to maintain maximum color, flavor and nutrients

for the long winter ahead. Chef Pepino will show you

how to make great gifts and get your harvest ideas

ready for any time of the year.

Crric:Jams and Jellies, pickles, relishes and chutneys


Tie: 11:00am - 4:00pmTitin: $105.00


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vEgETaRIaN CuIsINE HaNds oNWhether you are a longtime vegetarian, just started to

change youre eating habits or have a family member

who you have to cook for, this class will introduce you

to great tasting recipes for those who are seeking a

healthier alternative to the consumption of meat as aform of protein.

Crric:Week 1: Lacto-Ovo

Week 2: Meat Replacements

Week 3: Vegan

Week 4: Raw Foods

dte:

F sein 1:Mondays November 7, 14, 28, December 5, 2011

(No class 11/21/11 due to break)

Winter sein 1:Thursdays, January 12, 19, 26, February 2, 2012

Tie: 7:00pm - 9:30pm

Titin: $260.00

oNE day BEsT oF sPaIN CooKINg WoRKsHoPaNd WINE TasTINg HaNds oNAs they have passed through or settled in Spain,

numerous cultures have influenced the history of

Spanish food. Take a culinary expedition into many

different regions of Spain to learn how to cook andappreciate Spanish food in this one day workshop.

dte: Sunday, September 25, 2011Sunday, January 9, 2012


Tie: 11:00am - 4:00pm

Titin: $165.00


FuN WITH susHI aNd saKI HaNds oNSushi is a Japanese specialty designed to be a finger

food for appetizers, snacks or a full meal. In this class,

you will learn how to make sushi, roll it, and create an

accompanying sauce. You will also learn how to

combine different types of sushi and with foods that go

best with their unique flavors. A sushi mat is included

with the class for you to take home and practice.

dte: Wednesday, September 7, 2011Wednesday, December 7, 2011

Wednesday, February 15, 2012

Tie: 7:00pm - 9:30pm


CooKINg WITH BEER HaNds oNWhen cooking with beer, the barley, malt and hops

enhances flavors. Spend a night learning how to

prepare great food with one of the words most popular

beverages. We will show you how to choose the right

beer for your dish. With this class you can cook withyour beer and drink it too!

dte: Wednesday, September 14, 2 011Thursday, December 8, 2011

Monday, January 16, 2012

Tie: 7:00pm - 9:30pm

Titin: $ 65


sPaNIsH TaPas aNd WINE TasTINg HaNds oN

Spanish Tapas can vary from simple to complex and

include many different flavors. They can form an entire

meal or simple items to snack on. Let our chefs take

you through the complex flavors to help you make great

tasting tapas at home to enjoy over your wine glass.

dte: Monday, September 12, 2011Thursday, December 15, 2011

Monday, January 23, 2012

Monday, April 2, 2012

Tie: 7:00pm - 9:30pm

Titin: $70.00


souTHERN CooKINg HaNds oNJoin us while we teach you how to how to make southern

favorites, fried chicken and catfish, as well as great

southern down home side dishes. This class will help cure

your cravings for southern fried chicken done right.

dte: Monday, October 24, 2011Thursday, February 9, 2012

Tie: 7:00pm - 9:30pm

Titin: $65.00

CoCoa CulINaRy aNd CoCKTaIls HaNds oNUnite with the Chef to show you how to add chocolate

and cocoa to your ingredient list when cooking savory

dishes. Explore the world of chocolate in a culinary

kitchen. We will cook different recipes with a main

ingredient of cocoa or chocolate. Our Bartender will

also show you how to make marvelous chocolate

cocktails for your next party.

dte: Wednesday, December 14, 2 011Monday, February 13, 2012

Tie: 7:00pm - 9:30pm

Titin: $65.00


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souFFl WoRKsHoP HaNds oNMaster this light airy mixture and the techniques to

make the souffl rise. We will work on a few different

types of savory souffls and wonderful sauces that

complement the dish.

dte: Sunday, October 23, 2011Sunday, March 4, 2012

Tie: 11:00am - 4:00pm

Titin: $125.00

THaI CooKINg HaNds oNThai Food is internationally famous for its distinct

flavors. This one night cooking class will teach you how

to create these dishes at home. Harmony is the guiding

principle for all Thai dishes, a marriage of eastern and

western inf luences for a unique combination.

dte: Wednesday, October 26, 2011Wednesday, January 18, 2012

Monday, April 9, 2012

Tie: 7:00pm - 9:30pm

Titin: $65.00

gREaT sTEaKHousE CooKINg aT HomE HaNds-oN WoRKsHoP

Take the guess work out of the All American Steak

Dinner. Learn how to cook great cuts of beef with the

right sauce and get ready for the grill.

dte: Monday, September 19, 2011Monday, January 30, 2012

Wednesday, April 4, 2012

Tie: 7:00pm - 9:30pm

Titin: $65.00

BRuNCH FavoRITEs HaNds oN Class

Having overnight guests this holiday season? In ourbrunch workshop you will discover how to make a

fantastic brunch that will impress your guests. We will

touch on many different brunch recipes.

dte: Sunday, October 30, 2011Sunday, April 1, 2012

Tie: 11:00am - 4:00pm

Titin: $135.00

NEW yEaRs BRuNCH aNd CHamPagNE HaNds oN ClassHaving overnight guests this holiday season? In our

brunch workshop you will discover how to make a

fantastic brunch that will impress your guests . We will

touch on many different brunch recipes and ourbartender will show you many wonderful champagne

and bloody Mary Cocktails to r ing in the new year.

dte: Sunday, December 18, 2 011

Tie: 11:00am - 4:00pm

Titin: $165.00


gRIllINg aNd BEER WoRKsHoP HaNds oNGet your grill ready for tailgating! Our workshop will

show you the ins and outs of grilling and BBQ. In thisclass you will learn the secrets of grilling beef, chicken,

fish, vegetables and fruit and also many great sauces

to add to your favorite dishes. We will also have a beer

tasting and many of your grill dishes will feature beer

as a main ingredient.


Tie: 11:00am - 4:00pm

Titin: $165.00


NEW oRlEaNs Jazz BRuNCH Class HaNds oN

Chef Evans will take you a personal tour of the JazzBrunch Table. Ramos Gin Fizz & Brandy Milk Punch,Beignets & Rice Calas, Eggs Sardou, Crawfish EtouffeeOmelets, Grillades and Butter y Grits, Shrimp and Butter yGrits, Biscuits and Sausage Cream Gravy, Bananas

Foster Pain Perdu will be on your next brunch table.

dte: Sunday, November 13, 2011Sunday, February 26, 2012

Tie: 11:00am - 4:00pm


CREolE vs CaJuN CuIsINEs WoRKsHoP HaNds oNCreole cooking is city cooking, based on French

traditions, with influences from Spain, Africa, Germany,

Italy, and the West Indies. Cajun cooking is peasant

food, the cooking the Acadians (later Cajuns) developed

as they learned to live in the south Louisiana swamps.

Creole food is more refined and subtler. Cajun food is

pungent and is more highly spiced. Chef Evans will helpyou battle out with many different recipes.

dte: Sunday, October 16, 2011Sunday, February 19, 2012

Tie: 11:00am - 4:00pm

Titin: $135.00



TuRKEy TalK HaNds oN WoRKsHoPAn ultimate Holiday feast, this workshop will teach you

the basics to get a great traditional meal on the table

for this holiday. Learn all about buying, storing and

cooking the turkey along with many other great holiday

dishes. Many old time favorites along with some new twists for side dishes and desserts to have on your

holiday table this year.

dte: Sunday, November 13, 2011

Tie: 11:00 am - 4:00 pm

Titin: $135.00

INdIaN ClassIs HaNds oN ClassIndian food relies on the spices in which it is cooked.

Spices have always been considered to be Indias

prime commodity. Let us take you through thiswonderful region and introduce you to a very flavorful

experience.

dte: Monday, December 5, 2 011Wednesday, January 25, 2012

Tie: 7:00pm - 9:30pm

Titin: $65.00

sEvEN FIsHEs: a sICIlIaN FEasT FoR THEHolIdays HaNds oNJoin Chef Richard Pepino for this wonderful evening

learning how to make a great Italian tradition. You will

learn the Pepino family secretes on how they create,

cook and serve the wonderful meal of the seven fishes.

Chef Pepino will also discuss and have a tasting of

some great Italian wines to have on your table this

holiday season.

dte: Saturday, December 10, 2011

Tie: 3:0 0pm - 6:00pm

Titin: $125.00


oNE PoT mEals aNd souPs oN HaNds oN WoRKsHoPCome in from the cold weather to an aromatic

homemade cup of soup. We will teach you how to cook

and create great tasting soups, along with satisfying

one-pot meals to warm your winter.dte: Wednesday, January 11, 2012

Thursday, February 16, 2012

Tie: 7:00pm - 9:30pm

Titin: $60.00

KNIFE sKIlls HaNds oN WoRKsHoPWhen you join us for a one-night cooking class you will

gain confidence when using your knives. Master the

proper chef techniques for julienning, chopping, slicing,

dicing, and mincing along with many other skills.

dte: Monday, December 12, 2011Wednesday, February 8, 2012

Tie: 7:00pm - 9:30pm

Titin: $65.00

a CHoColaTE valENTINEs day dINNER aNddEssERT HaNds oN ClassValentines Day and Chocolate go hand in hand so you

can learn to prepare a decadent meal and sinful

deserts with Chef Marie Stecher and Chef Pepino for a

one day Valentines Chocolate class.

dte: Sunday, February 12, 2012

Tie: 11:00am - 4:00pm

Titin: $135.00 or 2 for $20 0.00

gETTINg FREsH WITH HERBs HaNds oNHerbs have played a major role in all cooking dishes

throughout the ages and in this class, we will explore

fresh new dishes and cocktails. Chef Pepino willdiscuss what makes a successful herb garden and how

to get the most out of all your different herbs. We will

explore cocktail making as well. Many different Pesto

flavors, Greek Salad, Clams in a cilantro saffron broth,

40 gloves of garlic, Pan seared Rosemary Pork Chops

and Bloody Maries Just to name a few of the dishes in

the class.

dte: Monday, September 26, 2011

Tie: 7:00pm - 9:30pm

Titin: $65.00

ouR HaNds oN CulINaRy aRTs ClassEsREquIRE you To BRINg:

Knives:FrenchorChef,ParingandSerrated

Spoons:SlottedandorWooden

MeasuringCupsandSpoons

Spatula,Whisk,PeelerandTongs

ApronandtwoDishcloths

** a ite n ch re cn be prche tr Cee stre n 41t street (267)295-233 9


12/24w w w . w a l n u t h i l l c o l l e g e . e d u1 0

sIPs & NIBBlEs

Fall maRgaRITas aNd mExICaN FaRE HaNds oN Class aNd TasTINg

dte: Monday, October 3, 2011

Tie: 7:00pm - 9:30pm

Titin: $65 or the Series of 3 for $2 05.00

ITalIaN aPPETIzERs aNd BEllINIs HaNds oN Class aNd TasTINg


Tie: 7:00pm - 9:30pm

Titin: $65 or the Series of 3 for $2 05.00

maRTINIs aNd small PlaTEs


Tie: 7:00pm - 9:30pm

Titin: $ 65 or the Series of 3 for $2 05.0 0

CoCKTaIls & HoRs doEuvREs

HaNds oN Class aNd TasTINgGet ready for your next party or casual get-together.We will teach you helpful bar hints, great new drink

ideas, as well as crowd pleasing foods. A great idea

for a date night or a girl s night out, Toni Jo Morelli will

show you how to create remarkable cocktails.

dte: Tuesday, December 6, 2011Wednesday, February 1, 2012

Tie: 7:00pm - 9:30pm

Titin: $75.00

INFusINg sPIRITs HaNds oNJoin Us for Infusing Spirits with you choice of flavors.

We will marry a variety of flavors into base liquor so

you can create your own custom flavored Spirit. The

choice is almost infinite and stretches as far as your

imagination. You can choose between either fresh

fruit, fresh herbs or more alternative ingredients.

Infusing your own liquor is the best way to add a twist

and have a story to tell with every cocktail when

entertaining. After this class you will be able to

customize your liquor and make it your own.

dte: Monday, September 19, 2011Monday, February 6, 2012

Tie: 7:00pm-9:30pm

Titin: $45.00

HaNds-oN CooKINg ClassEs WITH CoCKTaIlsthese exciin classes will each you how o make asonishin dishes as well as

grand cockails, & you will have a asin o see how o marry rea flavors.

wih our special ues barender.

Tuition for Classes: Series of 3 is $205.00 or $65.00 per class.


ouR HaNds-oN CulINaRy aRTs ClassEsREquIRE you To BRINg:

Knives:FrenchorChef,ParingandSerrated

Spoons:SlottedandorWooden

MeasuringCupsandSpoons

SpatulaandTongs

ApronandtwoDishcloths

** a ite n ch re cn be prche tr Cee stre n 41t street (267)295-2339

Must be age 21 or older to take these classes.


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mINI dEssERTs WoRKsHoP HaNds oNLearn how to prepare some of your favorite desserts in

bite size portions. They are wonderful for gifts, parties

or fun nights at home when you need a little taste of

something sweet.

dte: Sunday, September 25, 2011Sunday, April 22, 2012

Tie: 11:00am - 4:00pm

Titin: $125.00

INTRoduCTIoN To HolIday dEssERTsaNd BREads WoRKsHoP: HaNds-oNLove making holiday deserts, but t ired of the same old

cookies and cakes? Our Pastry Chefs will show you

how to make desserts that are fun and different for the

holiday season that your family and friends will adore!Plus we will teach some great customary quick

breads.

dte: Sunday, December 4, 2011

Tie: 11:00am- 4:00 pm

Titin: $135.00

BREad aNd PIzza WoRKsHoP HaNds oNBread has been a staple since prehistoric times. In this

workshop you will learn how to make classic breads,

as well as European and American artisan breads.

Also, learn how to make everyones favorite Friday

night dinner, pizza dough.


Tie: 11:00am-4:00pm

Titin: $125.00

HolIday CooKIEs HaNds oN

Learn how to make all the fantastic holiday cookies forall of your upcoming parties. You will learn traditional

and contemporary cookies. Then we will have a cookie

exchange so you will be able to bring many different

kinds of cookies home for the holidays.

dte: Monday, December 12, 2011

Tie: 7:00pm-9:30pm

Titin: $55.00

INTERmEdIaTE PasTRy aRTs HaNds oNThis sequential 6 week course builds on the techniques

taught in the Introduction to the Pastry Artsclass and is

open to those comfortable with their baking skills, but

who want to enhance their repertoire.

se f the recipe ince:Chocolate Short Dough, Fruit Souffl, Crme Brulee, ,

Lemon Blueberry Scones, Crepes, Chocolate Mousse,

Cinnamon Buns, Vanilla Sponge Cake, and Ganache

Crric:Week 1: Enriched Breads

Week 2: Breakfast Pastry - Biscuits, Scones and

Cinnamon Buns

Week 3: Plated Desserts - Crepes and Dessert Sauces

Week 4: Decorating Cakes

Week 5: French Desserts - Souff ls and Crme Brulee

Week 6: Chocolate - Ganache & Chocolate Tarts

dte: Thursdays, February 23, March 1, 8, 15,22, 29, 2012

Tie: 7:00pm - 9:30pm

Titin: $345.00

FRENCH maCaRooNs HaNds oN

French Macaroons are a small cookie that can be

chewy, crunchy or a combined texture with the outside

crisp and the inside chewy. Chef Stecher will introduce

you into the world of macaroons.dte: Wednesday, September 21, 2011

Monday, February 20, 2012

Tie: 7:00pm - 9:30pm

Titin: $65.00

HolIday FRENCH maCaRooNs HaNds oN

French Macaroons are a small cookie that can be chewy,

crunchy or a combined texture with the outside crisp and

the inside chewy. Turn them into a great Holiday treat

with many different colors and flavors.

dte: Monday, December 5, 2011

Tie: 7:00pm 9:30pm

Titin: $65.00

CHEEsE CaKEs & TaRTs WoRKsHoP HaNds oN

Learn how to make perfect cheese cake, tarts and

great toppings. This one day workshop will help you

create the perfect cheese cake. Please bring your own

spring form pan.dte: Sunday, October 2, 2011

Sunday, January 22, 2012

Sunday, April 29, 2012

Tie: 11:00am - 4:00pm

Titin: $125.00


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CoFFEE FlavoREd dEssERT aNd CoFFEECoCKTaIls WoRKsHoP HaNds oNYou can brew a perfect cup of coffee and now discover

how to turn your favorite coffee drink in to a tasty

dessert. We will also show you exciting new coffee

drinks. Must be over age 21 to take this class.dte: Sunday, February 5, 2012

Tie: 11:00am - 4:00pm

Titin: $125.00

ITalIaN INsPIREd dEssERTs HaNds oN

Come into our kitchens to explore Italian baking.

Become skilled at traditional desserts and learn some

new twists on the old world favorites.


Tie: 11:00am - 4:00pm

Titin: $135.00

amERICaN RETRo dEssERTs WoRKsHoP HaNds oN

Bring back to life your favorite American childhood

classic desserts, Smores, Banana Cream pie and many

others. This one day workshop, with Chef Marie Stecher,

will have you walking down memory lane.

dte: Sunday, October 16, 2011Sunday, April 1, 2012

Tie: 11:00am- 4:00pm

Titin: $125.00

FRENCH PasTRy WoRKsHoP HaNds oNLearn the art of French pastry for your home. Our one

day workshop will have you preparing the best of French

pastries for breakfast and after dinner desserts.

dte: Sunday, November 6, 2011Sunday, March 25, 2 012

Tie: 11:00am - 4:00pm

Titin: $125.00

PIEs o my PasTRy aRTs WoRKsHoP HaNds oN ClassGet your Dessert table ready for Thanksgiving with

this great Pie workshop. Learn how to craft the perfect

crust and ideal filling for everyone to enjoy this

Holiday. Pumpkin and Apple just to name a few; youwill also learn how to lattice your pie dough and to

make special shapes to decorate you pies.

dte: Sunday, November 20, 2011

Tie: 11:00am - 4:00pm

Titin: $125.00

advaNCEd PasTRy aRTs WoRKsHoP HaNds oN Class

Join Chef Derek Andress in this workshop to help

sharpen your skills in the world of advanced Pastry Arts.

You must have completed Introduction to Pastry Artsand

Intermediate Pastry Artsclass with Chef Andress.dte: Sunday, March 4 and 11, 2012

Tie: 11:00am-4:00pm

Titin: $245.00

PETIT FouRs WoRKsHoP HaNds oN ClassBake various bite sized, iced and decorated cakes for

your next party or buffet table. This class will show you

traditional and contemporary styles.

dte: Sunday, October 23, 2011Sunday, March 18, 2012

Tie: 11:00am - 4:00pm

Titin: $110.00

CuPCaKE aNd CaKE PoPs HaNds oNJoin us for some new techniques on decorating your

cupcakes. We will provide the cupcakes and you candecorate them.


Sunday, January 15, 2 012Tie: 11:00am - 4:00pm

Titin: $115.00

CRoIssaNTs aNd BRIoCHE HaNds oNExplore the wonderful world of croissants, breakfast

pastries, and brioche in this workshop. Learn the

classic and traditional, as well as flavored croissants

and brioche. What a great treat to wake up to during this

holiday season or to impress your overnight guests.

dte: Sunday, November 6, 2011Sunday, February 26, 2012

Tie: 11:00am - 4:00pm

Titin: $135.00

Community Education ClassesMake Great Gifts

Contact Latasha Fletcher if you would

like to purchase a gift certificate

at 267-295-2325 or email her at

[email protected]


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n The Alumni Association's mission is to continuously engage graduates in programs,

activities, and support services that not only contribute to the individual growth of alumni,

but also enhance and promote the image of our college and the hospitality industry.

n We want our alumni to stay connected and maintain that unique sense of community that

brought them to The Restaurant School at Walnut Hill College in the first place.

n Through a variety of services, communication, and opportunities for social and professional

interaction, we aim to have enduring, beneficial relationships with all our alumni.

are n n f The Retrntsch t Wnt Hi Cee?

Jin r ani acitin and discover the advantages of having alifelong link to your college, The Restaurant School at Walnut Hill College. Take a moment

to email us your updated information to [email protected] or log on to our

website www.walnuthillcollege.edu and go the Alumni page to use the Alumni Update

Form, so you can be more connected...We welcome you back!

Wht re doINg NoW?

LET US HERE FROM YOU. Please email us what you are doing

and update your contact information so you can join your fellow

graduates for future events.




5 WINE CHallENgE dINNERs oF 2012Great Wines of the world go head-to-head. The wine

experts at The Restaurant School at Walnut Hill Collegewill debate the nuances of wines from worlds great wine

regions. Dine on cuisine prepared from these regions and

help decide which wines you think prevail as the finest.dte: Thursday, October 13, 2011

California vs. Washington State

Wednesday, November 16, 2011

Northern America vs. South America

Thursday, January 12, 2012

Northern Europe vs. Southern Europe

Wednesday, February 15, 2012

Australasia vs. South Africa

Thursday, March 15, 2012

Europe vs. New World

Wednesday, April 11, 2012

France vs. ItalyThursday, May 17, 2012

Italy & Greece vs. Spain and Portugal

Price: $55.00 per person per dinner(Includes tax and tip) or $225.00 for

all 5 dinners in 2012 per person

Tie: 6:00pm Cocktails6:30pm Dinner

lctin: Dining Rooms at the Restaurant School atWalnut Hill College

men: 4 course Chef Menu with 8 wine tastings

THE sommElIER CHallENgE dINNERThe Restaurant School at Walnut Hill Colleges Sommeliers

will go head-to-head in this challenge dinner. They will

decide on their secret favorite region and battle each other to see who has a better taste and a superior pick for a

region.

dte: Thursday, November 2, 2011

Wednesday, March, 28, 2012

Price: $55.00 per person per dinner

(Includes tax and tip.)Tie: 6:00pm Cocktails

6:30pm Dinner

lctin: The Dining Rooms at the Restaurant Schoolat Walnut Hill College

men: 4 course Chef Menu with 8 wine tastings

WINE vs BEER CHallENgE dINNERsGreat Wines and beers of the world go head-to-head. The

wine experts at The Restaurant School at Walnut HillCollege will debate with Cicerone Alex Crowe from the

beer world about the nuances of wines and beers from

worlds greatest regions. Dine on cuisine prepared from these regions and help decide which wines or beer you

think prevail as the finest.

dte: Wednesday, November 30, 2011Tuesday, February 7, 2012

Thursday, May 31, 2012

Price: $55.00 per person per dinner(Includes tax and tip.)

Tie: 7:00pmlctin: The Great Chefs Room at The Restaurant

School at Walnut Hill College

men: 4 course Chef Menu with 8 wine/beer Tasting

WINE & BEER dINNERs

We can host a private

customized Wine Challenge

dinner for your group;

Please email Jocelyn Wood

at [email protected]

for information. We will host

a dinner for groupsbetween 15-40 people.

Must be age 21 or older to take these classes.



TWo-day Class, HomE sTudy aNd TEsTINg sERvsaFE CERTIFICaTIoNThe total course length is 16 hours. You must complete 4hours of home study prior to the class along with the 12hours of classroom instruction and testing. The course

book, along with the exam answer sheet, will be mailed toyour home (via UPS - signature required) 1 month to 2weeks prior to the class date. The class will start at 8amand run to 2 pm for two days. Breakfast and a boxed lunchwill be provided. Each registered student will be asked tosign in and certify that they have completed the homestudy prior to the class. The exam will be given on thesecond day of class at 2:30pm. The ServSafe FoodHandlers Certification exam consists of 90 questions. Youmust receive a 75% to pass this test in order to receive yourcertification.

dte:

F sein 1:Saturday October 22, 2011 and Sunday October 23,

2011 9am-5pm both days, exam will be given on

Sunday October 23, 2011

Winter sein 1:Saturday March 10, 2012 and Sunday March 11, 2012

9am-5pm, both days, exam will be given on Sunday

March 11, 2012

lctin: The Restaurant School at Walnut Hill College

Fee: $250.00

RETEsTINg - sERvsaFE CERTIFICaTIoNThe retesting fee is $75.00, which includes an answer

sheet. Students that are retesting will have to provide

proof of previous class attendance. Class time is not

required for retesting.

dte: Sunday October 23, 2011Sunday March 11, 2012


Fee: $75.00

RECERTIFICaTIoN - sERvsaFE CERTIFICaTIoNRecertification is required every five years. Before

your certificate expires, you must take the exam and

have 89 hours of class or in-home study. The total

course length is 16 hours. You must complete 8 hoursof home study prior to the class, along with the 8 hours

of classroom instruction and testing. The course book,

along with the exam answer sheet, will be mailed to

your home (via UPS - signature required) 1 month to 2

weeks prior to the class date. The class will start at

8am. Breakfast and a boxed lunch will be provided.

Each registered student will be asked to sign in and

certify that they have completed the home study prior

to the class. The ServSafe Food handlers Certif ication

exam consist of 90 questions. You must receive a 75%

to pass this test in order to receive your cert ification.

dte: Sunday October 23, 2011Sunday March 11, 2012


Fee: $99.00

The Restaurant School at Walnut Hill College offer a variety of certification options for theexperienced food handler, industry and government professional as well as first time restaurantowners of the ServSafe certification class.

Psyv rqrs f rs pss SrvSf rf xm. t SrvSfPrrm, frm n Rsr ass, s y prv rsr f srv sry p--, mprsv f . or srrs mk rrm rs -mysfy sm f mr mpx mr. ts rs

p prpr yr m mmbr(s) fr xm.

IN THE PRoFEssIoNal KITCHENBIg Certifications forBusiness, Industry, Government **


** also for non- professionals



EmPloyEE TRaININg IN youR FaCIlITy sERvsaFE CERTIFICaTIoNA four or six hour class facilitated at your establishment,prior home study is required for all employees that areregistered for the class. At the end of the 4 hour class, the

exam will be administered.Group rates for up to 15 people: please contact us forinformation.

gENERal Class INFoRmaTIoN:All Course books are the latest edition from TheNational Restaurant Association. They will be mailed to you by UPS with a signature required for proof ofreceiving the book after you are registered and paymentis received for the course. The ServSafe exam is 90

questions and students must receive a 75% or above topass and receive their certification. All exams aregraded by The National Restaurant AssociationEducation Foundation (NRAEF) and can take up to 21business days to process. If you fail the exam, you mustpay the retest fee to get the exam answer sheet.

REFuNds:The cre bk i nn-refnbe, nce heine fr it i uPs, een it if it i npene A $10processing fee will be applied to all refund requests. Arefund will be issued for a class up to one (1) week

prior to class with an original receipt. If class hasbegun and you wish to cancel your registration on thefirst night only, a 50% fee will be assessed. No refundswill be given after the first night. We do not giverefunds or transfers to no-shows or missed classes.Transfers and credits will be permitted with noprocessing fee. A $30 fee will be charged for allreturned checks. Should The Restaurant School cancela class, you will receive a full refund. Gift Certificatesare non-refundable. The Restaurant School at WalnutHill College reserves the right to cancel or limit the sizeof any class and to alter i ts chef instructor, curriculum,ingredients, recipes, tuition, fees and policies as

deemed necessary. Missed classes cannot be made upor refunded and classes are non-transferable. Pleasecheck out our hotline 267-295-2399, for weatherupdates or contact the office at 267-295-2367.

THE REsTauRaNT BusINEss PlaNIn this 2 week class, Harris Eckstut shares his knowledgefrom over twenty years as a successful Philadelphiarestaurant owner. He provides insights that can only comefrom long-term accomplishment and commitment. From anattendee of the Class: Just a note to thank you. Theinformation you gave us was beyond useful! We now havea mo re realistic perspective about the restaurant business.

Thanks again for everything. Eckstut is not only an expertin his field, he is a lively presenter who incorporates hisrestaurant business knowledge and depth of experiencewith learning methods that keep participants activelyengaged. This course will have you prepared to makeimportant decisions, ones that can lead to profitable newventures, or save investors from potential losses and more.

dte:

F sein 1:Tuesdays, September 27 and October 4, 2 011

Winter sein 1:Tuesdays, February 21 and February 28, 2012

sprin sein 1:Tuesdays, April 17 and April 24, 2012

Tie: 6:0 0pm - 8:3 0pm

Titin: $95.00

The Dollars and Sense of Owning a Restaurantcourse is both for those individuals

who dream of one day becoming a restaurateur, as well as those interested in investing in one.

THE maNagEmENT oFFICE



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21/24


REgIsTRaTIoN FoRmCpete the reitrtin fr ; ence pent, ift certif icte r creit infrtin n mi, f r e-i

The Retrnt sch t Wnt Hi Cee, Cnit Ectin4207 Wnt street, Phiephi, Pa 19104

Email :[email protected] 267-295-2367(direct)215-689-0988(fax) Foradditionalregistrants,pleaseduplicatetheformbelow.

Refn Pic:A $10 processing fee will be applied to all refund requests. A refund will be issued for a class up to one (1) week prior

to class with an original receipt. If class has begun and you wish to cancel your registration on the first night only, a50% fee will be assessed. No refunds will be given after the first night. We do not give refunds or transfers tono-shows or missed classes. Transfers and credits will be permitted with no processing fee. A $30 fee will becharged for all returned checks.

Infrtin n CeShould The Restaurant School cancel a class, you will receive a full refund. Gift Certi ficates are non-refundable you mustmail in the original with the form. The Restaurant School reserves the right to cancel or limit the size of any class and toalter its curriculum, ingredients, Chef, recipes, tuition, fees and policies as deemed necessary. Missed classes cannot bemade up or refunded and classes are non-transferable. You are required to bring your own cooking utensils to all handson cooking class for Pastry and Culinary Arts classes. All of the Community Education courses, with the exception ofprograms such as the Youth Summer Cooking Camp or Junior Chef Classes, are for individuals eighteen years of age orolder. You are advised to wear closed toe, rubber sole shoes to all classes for safet y reasons. Please check out ourhotline 267-295-2399, for weather updates or contact the office at 267-295-2367.

REgIsTRaTIoN dEadlINEs aRE oNE WEEK BEFoRE Class sTaRT

Name:

Address:

City: State: Zip Code:

Telephone (Day) Cell #

Fax Email:

CouRsE sElECTIoNs

Please list course title when completing this registration form.

Class/Event Title:

Date: Fee:

Class/Event Title:

Date: Fee:

Coupon Discount Code: Discount:

a Ce re lcte t The Retrnt sch t Wnt Hi Cee Total:

mETHod oF PaymENT Check or money order (made payable to: The Restaurant School) TRS Gift Card #

Credit Card (charge total amount to following): American Express Master Card Visa Discover

Account Number: Expirat ion:

Cardholders Name:

Signature:


22/24


23/24

Junior Chef Cooking Camp

Do you love to cook? The Restaurant School at

Walnut Hill College has a cooking camp just for you!

Hang out this summer with some of the best chef

instructors in the industry. You will learn a variety of

culinary and pastry cuisine, creating great foods

easy enough to cook at home.

Junior Chefs Ages 11-15 Kiddie Chefs Ages 8-11

4207 Walnut Street

Philadelphia, PA 19104

267.295.2367 Direct

877.925.6884 Toll Free

Visit our website at www.walnuthillcollege.edu


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4207WalnutStreet

Philad

elphia,

PA19104

Fall

/WINTER

011-2012

Community

Educat

ion

TRS Community Ed Fall2011 Winter 2012

Documents

Transcript of TRS Community Ed Fall2011 Winter 2012