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Artisan Bread and Soup Series

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Artisan Bread and Soup Series       3

Learn how to make the following three deliciously flavored breads. These breads are all yeast breads. Every student will leave with their own bread kit. This class is taught by Marla “The Chef in Red.” Class 1: Asiago Cheese Bread and Homemade Soup Class 2: Chocolate Bread and Homemade Soup Class 3: Orange Cranberry Bread and Homemade Soup

Tuition $85
Materials Fee $40 (not included in any discounts)


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Braciole NEW!

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Braciole NEW!       3

This class is taught by Marla "The Chef in Red". Beef Braciole is a company-worthy, classic, hearty, home-style southern Italian dish that's perfect for a winter night. Everyone will sample and leave with enough Braciole for two people. The Braciole will be made in the class then participants will take home to freeze or finish cooling.

Tuition $40
Materials Fee $15 (not included in any discounts)


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Spoon Blossoms - Beginning NEW!

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Spoon Blossoms - Beginning NEW!       3

Get ready to Blossom! Introducing “Spoon Blossoms” by using the “Bloom Rest Kit” (patent pending) and a spoon to create spreadable edible petals using butter, cream cheese and peanut butter. Maureen Pelagalli Lehman, the proud owner and inventor of “Spoon Blossoms” will teach you to create beautiful edible artwork as well as techniques, tips, display options, storage and much more. Maureen has been an instructor at Polaris Career Center for close to 30 years with much passion for education. Bring your imagination and get ready to Blossom your spreadables from ordinary to extraordinary. Seeing is believing - check out “Spoon Blossom” website at SpoonBlossoms.com, and how-to video at Spoon Blossoms How-To Video. Material fee includes: Bundle Kit with easy step-by-step photos, 20 page booklet with tips, techniques and recipes for butter, cream cheese and peanut butter blossoms, (patent pending) bloom rest, spoon and a total of 8 domes. Everything is re-useable and all age friendly! *Note – if you already have the Bundle Kit, you will need to pay only for the class fee $25.

Tuition $25
Materials Fee $50 (not included in any discounts)

* Butter, containers for your blossoms and a take home box will be provided. Please bring a medium size glass bowl to class. Students may also bring a room temperature block of cream cheese if they wish.


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Beef 101 NEW!

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Beef 101 NEW!       3

Come learn the basics of beef with Former Certified Angus Beef Senior Corporate Chef, Scott Popovic. You will learn how cattle are raised, harvested, graded and how to cook a great piece of meat. We will cook and sample different cuts and grades. A cum laude graduate of Johnson and Wales University in Charleston, S.C., Popovic is well known and respected in the culinary world, particularly in his native Northeast Ohio, after stints at several notable restaurants in Cleveland and Las Vegas. Among his career highlights, Popovic was invited to appear at the annual Grand Cayman Cookout as a guest chef, hosted by Chef Eric Ripert (from Le Bernadin of New York), Jose Andres (from Jaleo of Washington D.C.) and Anthony Bourdain (from Travel Channel’s “No Reservations”). Furthermore, Popovic works closely with chefs at events such as the South Beach Wine and Food Festival and the Food and Wine Classic in Aspen. He has prepared menus at several James Beard House dinners and events, including the prestigious James Beard Awards in 2011. As seen on Hell’s Kitchen Season 18, Popovic loves all things food and drink. He is always giving back to his community in his current position as Chef/ Instructor at his alma mater, Polaris Career Center.

Tuition $50
Materials Fee $35 (not included in any discount)


100

No-Knead Artisan Bread with Homemade Soup

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No-Knead Artisan Bread with Homemade Soup       100%  3

Learn how to make Artisan Bread that is so delicious and simple you’ll wonder why you haven’t been making your own bread all along! Sample two different breads fresh from the oven and even make your own dough to take home. Please bring a gallon sized zip lock bag to take dough home. Make homemade soup to enjoy with your bread. Students will enjoy soup and bread In class.

Tuition $50.00
Materials Fee $15.00 (not included in any discounts)


100

Yule Log - A Sweet Holiday Tradition NEW!

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Yule Log - A Sweet Holiday Tradition NEW!       100%  3

Come enjoy an evening learning how to create a Yule log with white chocolate cream filling and chocolate drizzle to cover your cake roll. This is an old recipe with a new twist. Don't know what a Yule log is? Join us in class and make the most fantastic holiday dessert.

Tuition $50.00
Materials Fee $15.00 (not included in any discounts)


100

Cake Decorating II

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Cake Decorating II       100%  3

Build on the skills you learned in Cake Decorating I or brush-up on long forgotten skills. Stacking cakes, advanced flowers and finish techniques included. Prerequisite: Cake Decorating I.

Tuition $125.00
Materials Fee $0.00


100

Kolache

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Kolache       100%  3

Prepare four types of kolache: Apricot, cheese, raspberry, and nut. Walk away with enough kolache for the holidays. Bring tupperware to take baked goods home with you. This class is taught by Chef Bob Uhlir.

Tuition $50.00
Materials Fee $15.00 (not included in any discounts)


100

Luscious Poppyseed and Nut Rolls

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Luscious Poppyseed and Nut Rolls       100%  3

Learn how to make poppyseed and nut roll using the finest ingredients. This class is taught by Chef Bob Uhlir.

Tuition $50.00
Materials Fee $15.00 (not included in any discounts)


100

Mini Desserts

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Mini Desserts       100%  3

Let’s have some fun learning the techniques to make these fun, easy mini desserts that are a wonderful touch to any dinner or party! We make one mini dessert in class. Bring a box or container for 12 dessert glasses.

Tuition $40.00
Materials Fee $15.00 (not included in any discounts)


100

Sophisticated Cake Decorating

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Sophisticated Cake Decorating       100%  3

Intrigue anyone who views your special-occasion cakes by learning advanced, higher-level cake decorating techniques. The artistry effects created by the challenging and compelling advanced skills you’ll acquire will set your cakes apart from others. This program covers Australian string work, fine and brush embroidery, floodwork creations, figure piping and molded, painted candy decorations. The supply list can be found on our website: www. polaris.edu/pesupplies. Prerequisite: Cake Decorating I & II.

Tuition $125.00
Materials Fee $0


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Holiday Wreath Bread

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Holiday Wreath Bread       3

Learn from a professional baker how to prepare a festive holiday wreath bread for your holiday get-togethers. This class is taught by Chef Bob Uhlir.

Tuition $50.00
Materials Fee $15.00 (not included in any discounts)


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Italian Rainbow Cookie

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Italian Rainbow Cookie       3

This traditional Italian “cookie” has a delightful sponge cake texture consisting of three different colored layers that look beautiful and taste delicious. You will need to bring a small container for your melted chocolate as you will have to finish the cake at home after it is refrigerated.

Tuition $40.00
Materials Fee $15.00(not included in any tuition discount)


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Chocolate Truffles

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Chocolate Truffles       3

Learn to create delicious truffles and take home some of your creations. This class is taught by Chef Bob Uhlir. Bring a large Tupperware container to take home your truffles.

Tuition $55.00
Materials Fee $20.00 (not included in any discounts)


100

Holiday Cookie Tray

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Holiday Cookie Tray       100%  3

Create a special holiday cookie tray this season, the classic and the unique, all for your family to enjoy. We will work through four recipes that can be customized to your liking, and you will go home with enough cookies and recipes to share. This class is taught by Chef Bob Uhlir.

Tuition $50
Materials Fee $15.00 (not included in any discounts)


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French Macaroons (Gluten Free Always)

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French Macaroons (Gluten Free Always)       3

French macaroons are delightful and a unique gluten-free delicacy. Prepare French meringue macaroon shells and buttercream filling. This class is taught by Marla “The Chef in Red.”

Tuition $50
Materials Fee $15 (not included in any discounts)


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Scones & Irish Soda Bread (3 Hrs.) NEW

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Scones & Irish Soda Bread (3 Hrs.) NEW       3

Easy scone recipes that are a welcome treat any time of year! This class is taught by Chef Marie Calarco. Bring a container to carry home your scones.

Tuition $50
Materials Fee $15 (not included in any discounts)


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APPLE CAKE AND APPLE BARS NEW!

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APPLE CAKE AND APPLE BARS NEW!       3

Let’s make some delicious apple desserts to start off the fall season! This class is taught by Chef Marie Calarco. Please bring a container to take your yummy treats home with you.

Tuition $50
Materials Fee $15 (not included in any discounts)


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BREAD MAKING SERIES

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BREAD MAKING SERIES       3

Learn bread-making techniques and various doughs. This class is taught by Chef Bob Uhlir. Class 1: Italian and whole wheat bread Class 2: Grain breads Class 3: Sourdough and raisin bread

Tuition $95
Materials Fee $30 (not included in any discounts)


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BAKING & PASTRY ARTS, PART II

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BAKING & PASTRY ARTS, PART II       3

You will learn intermediate baking and pastry techniques and classical desserts. This class is a continuation of the Baking and Pastry Arts Part I. You will continue to prepare more advanced varieties of desserts and pastries. Prerequisite: Baking and Pastry Arts, Part I or instructor discretion.

Tuition $275
Materials Fee $50 (not included in any discounts)


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BAKING & PASTRY ARTS, PART III

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BAKING & PASTRY ARTS, PART III       3

You will learn advanced baking and pastry techniques. This class is a continuation of the Intermediate Baking and Pastry Arts. You will prepare advanced delicacies. Prerequisite: Baking and Pastry Arts, Part I & II or instructor discretion.

Tuition $275
Materials Fee $50 (not included in any discounts)


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Chicken Marsala with Garlic Mashed Potatoes

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Chicken Marsala with Garlic Mashed Potatoes       3

Please bring an electric frying pan with you to class (if you have one). This class is taught by Marla “The Chef in Red.”.

Tuition $50
Materials Fee $15 (not included in any discounts)

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CHICKEN PICCATA WITH RISOTTO

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CHICKEN PICCATA WITH RISOTTO       3

Please bring an electric frying pan with you to class (if you have one). This class is taught by Marla “The Chef in Red.”).

Tuition $50
Materials Fee $15(not included in any discounts)


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CHICKEN PARMESAN SERVED WITH ITALIAN COOKED SPINACH

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CHICKEN PARMESAN SERVED WITH ITALIAN COOKED SPINACH       3

Please bring an electric frying pan with you to class (if you have one). This class is taught by Marla “The Chef in Red.”.

Tuition $50
Materials Fee $15 (not included in any discounts)


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Homemade Cavatelli with Homemade Marinara Sauce

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Homemade Cavatelli with Homemade Marinara Sauce       3

This class is taught by Marla “The Chef in Red”. Please bring an electric frying pan with you to class (if you have one). This class is taught by Marla “The Chef in Red.”

Tuition $50
Materials Fee $15 (not included in any discounts)


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Marla "The Chef in Red" CHICKEN SERIES

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Marla "The Chef in Red" CHICKEN SERIES       3

The following three Italian chicken classes can be taken individually for $65 each or register for the series, all three classes, for only $145 and save $50. No online registrations for the series. Please contact our office at 440.891.7600 to register and receive the discount.

Tuition $100.00
Materials Fee $45.00(not included in any tuition discount)


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PUMPKIN ROLL AND PUMPKIN BARS (3 HRS.) NEW!

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PUMPKIN ROLL AND PUMPKIN BARS (3 HRS.) NEW!       3

Let’s kick off the Thanksgiving holiday season by making delicious pumpkin desserts! We will make delicious, easy pumpkin rolls and scrumptious pumpkin bars. This class is taught by Chef Marie Calarco. Please bring a container to take your yummy treats home with you.

Tuition $50
Materials Fee $15 (not included in any discounts)


100

Preparing Tiramisu

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Preparing Tiramisu       100%  3

Learn to prepare Italian Tiramisu using Italy’s best ingredients! Enjoy a sample in class and take one home for another day. This class is taught by Chef Marie Calarco.

Tuition $40.00
Materials Fee $15.00(not included in any discounts)