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27
Mar
Date:
11:00 AM - 2:00 PM, March 27, 2020
Location:
Wylie Hospitality and Culinary Academy
Categories:
Campus Life, Community

Free classes – learn from renowned chefs and tour our world-class culinary academy.


You can learn it at JCCC – 50-minute classes provide you a glimpse into the culinary and hospitality world. RSVP is requested. For more information email Robert Sobieraj or call him at 913-469-8500, ext. 3169.

11 a.m.

Croissants with Chef Damian Fraase, WHCA 144
What is laminated dough? Learn the terminology and techniques for building lamination with butter and how to properly portion, proof and bake laminated dough for a flaky and delicious product.

Millennials and GenZ: Capturing and Motivating the Next Generation with Professor Christopher Bell, WHCA 117
No matter what generation we are from, we are motivated by the same things – the purpose and meaning behind our work. Hear tips on engaging employees into your company’s culture.

Modern Kitchen with Chef Aaron Prater, WHCA 142
Discover how modern techniques can be used to be a more informed cook and gain a deeper understanding of the cooking process.

Noon

Conducting Your Own Food Safety Audits with Professor Jason Gray, WHCA 117
Audits are a crucial component of food safety standards and certifications. Transparency is key. Find out how it increases collaboration and drives value within your organization.

Selection, Care and Use of Professional Cutlery with Chef Jerry Marcellus, WHCA 140
There are different quality levels of professional cutlery.  Experience the basics of professional knife handling and the importance of edge maintenance.

Nutrition Trends: Explore What Science Says About the Latest Nutrition Trends and How They Impact Restaurants with Michelle Riley, WHCA 142
Nutrigenomics. Microbiomes. Time-restricted eating. Explore what science says about the latest trends in healthy diets.

1 p.m.

Barbecue with Chef Edward Adel, WHCA 142
Discover the secrets to delectable BBQ by learning how to use rubs, marinades and woods. Do you know when to flip, slather, rest or add more spice?

Trendsetting in the Hospitality Industry with Professor Chef Mary Berg, WHCA 140
Who forecasts hospitality trends? How do trends become trendy?  Find out what “hot items” are here to stay and what could happen in 2020.

Restaurant Layout with Professor Robert Sobieraj, WHCA 115
The physical layout of a restaurant is important to success. Learn about “Smart Draw,” a restaurant layout software program, that can help provide a proper sequence for a functional, efficient and profitable design.