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Continuing Education

Culinary Arts

Culinary Workshop Series: Meat cutting

Cost: $19 each
Prerequisite: None

Join Rick Dolman our guest Red Seal Butcher for a live Zoom workshop where you can learn how to make the most of your cuts of meat. We will send you an ingredient list so you can shop local and learn how to stretch your dollars by cutting and preparing your own meats for meals. Set your laptop in the kitchen and follow along with Rick or do it yourself to get tips or tricks as you go. The sessions will be recorded so you can try again later at a slower pace if needed. Each class will include recipes and prep for several meals you can prep and eat now and save some for later.

Delivery method: Online with scheduled meeting times

Boneless pork loin

Skip the meal prep service and fill your freezer with new favorites.

Feb 11 | CRN 20210, Thursday, 7-8:30pm

We will do 4 items from the pork loin. One will be a fancy jelly roll style roast, sure to impress your next family Zoom dinner. Then some boneless stuffed pork chops, onto mouth-wateringly good thin-sliced schnitzel and some butterflied chops. 

Whole chicken
You don't need a meal service to prep your food. Learn 4 classic cuts and how to segment a whole chicken into breasts, wings, legs, and thighs with versatile applications. Debone the breast and stuff it, French the drum sticks, Tandoori cut the thighs and split the wings you are sure to learn new skills for your meal prep.

Apr 1 | CRN 20212, Thursday, 7-8:30pm

Beef striploin 

Learn 5 steak cuts: center-cut steaks, heart-shaped steak, end cut steaks, Cali (West Coast) cut style, and some trim for kabob meat in a delicious marinade. All the best tips for choosing and cutting your meat, and preparing a restaurant-worthy meal at home. Pick out your ingredients with your family and prepare your meal for a fun change from normal.

May 6 | CRN 20211, Thursday, 7-8:30pm

Offered in Winter/Spring 2022 | dates to be announced

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