Introduction to Playing Guitar – This course will teach students how to read
music notation and play basic melodies on the guitar. Students will be taught to

keep rhythm while playing with others. Basic chords and strumming techniques
will also be introduced and how to read tablature will be explained.
1 hour class every other Wednesday

Instructor: Mike Johnson

Bake Like a Professional
This class will cover kitchen safety, sanitation, kitchen equipment,
stocking and managing supplies. Reading recipes and measuring, kneading, formatting and baking.

1.- What is Baking
You’ll become familiar with the terminology, tools, equipment, and organization of the bread kitchen. By studying the main ingredients of bread (flour, water, yeast, and salt), you’ll cultivate an appreciation for how each affects the final outcome of your product. You’ll gain familiarity with the pre-ferment method by making several types of pre-ferment doughs. You’ll also be introduced to baker’s math

2.- Classic French Breads
Start off making baguettes, brioche, pain de bordelais, and other French classics. Because these breads are made by hand and carefully mixed and handled, they serve as the perfect introduction to bread fundamentals.

3.- Traditional Italian Breads
In this class, you’ll acquire new skills to bake the breads that hail from this region, such as the use of biga pre-ferments and the doppio impasto mixing method. You’ll learn to bake breads using two distinctly Italian ingredients, semolina flour and olive oil. A few of the items from this unit include: grissini,focaccia and pizza, ciabatta

4.- German and Middle European Whole Grain Breads

Depth of flavor, texture, and complex, well-developed crusts are trademarks of German and Middle European breads. You’ll learn how to work with rye, which behaves differently from wheat flour. You’ll also learn more about incorporating whole grains and seeds into your bread. A few of the items from this unit include: kaiser roll, walnut rye, stollen

5.- Pate a Choux
Pâte à choux, or choux paste, is a unique dough used to make such pastries as éclairs, cream puffs, and gougères. Practicing the techniques of mixing, piping, and baking this dough will sharpen your skills and give you yet another component for making more complex, show-stopping desserts: croquembouche, Gâteau Saint-Honoré, and Paris-Brest, to name a few.