Workforce Services offers new culinary courses

Piedmont Virginia Community College (PVCC) is adding new classes to the Spring 2013 Workforce Services class schedule starting in January in the new state-of-the-art teaching kitchen at the Jefferson Center.

The new culinary classes explore a variety of topics from making chocolates and pastries to Mediterannean and Asian Cuisine.

PVCC’s Workforce Services had partnered up with some of Charlottesville’s leading culinary experts.

“The instructors are professionals in their fields, many of them with international reputations,” said Valerie Palamountain, Dean of Workforce Services.

World-class chocolatier, Tim Gearhart from Gearhart’s Chocolates, will be hosting two classes where students will learn the techniques and general preparation of truffles and simple ganaches.

The first class starting on Feb. 20 will be an introduction to chocolates. The second class beginning on March 6 will be an intermediate class covering advanced techniques and preparation of chocolates.

“My goal is to introduce basic methods and a brief introduction to chocolate,” said Tim Gearhart. “I realize that my profession is unusual. I like to give people a glimpse into my everyday life. They are often surprised at what it is like to be a chocolatier.”

Tom Cervelloni, a Culinary Institute of America (CIA)  graduate and the food and beverage director at the University of Virginia Darden School of Business, will host several classes.

On Feb. 4, Cervelloni will host an appetizer class where students will learn to prepare hors d’oeuvres. Cervelloni will also host Classic Asian Cuisine beginning on Feb. 11 and Mediterranean Cuisine starting Feb. 18.

Shelia Cervelloni, owner of the Baker’s Palette in Charlottesville, will host a breads and pastries class in two parts starting on Feb. 4.

Students are expected to learn basic techniques of baking in the first class and in the second class starting on Feb. 18 students will learn advanced baking techniques.

Executive chef at C&O Restaurant, Dean Maupin, will host a class exploring the techniques of preparing stocks, soups and sauces. Starting March 5, Maupin will demonstrate how to apply fine restaurant quality methods to home cooking.

Lobster and Veal Stock, Lobster Bisque and Bordelaise Sauce will be included in the recipes made during the class.

“Enrollment has been very strong,” said Palamountain. “Space is limited to enroll now to have the opportunity to learn from the best chefs in the area.”

For more information, go to PVCC’s Workforce Services website at pvcc.edu/workforceservices or call 434-961-5354.