4207 Walnut Street, Philadelphia PA, (* *)

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1 Welcome to the Restaurant School at Walnut Hill College Centrally located in University City in Philadelphia, PA, the cultural center of a world-class city Our classes are specifically designed to introduce the amateur chef to the world of cooking and to give the intermediate or advanced cook a chance to learn something new. Whether you are a homemaker, busy professional or enjoy cooking as a hobby, we invite you to join us as we explore all facets of the industry. With assistance from professionally trained chef instructors, students prepare recipes in a hands-on environment in our kitchens at The Restaurant School at Walnut Hill College. Impress your friends with your knife skills and gourmet touches! The instructors are accomplished educators, and they will inspire you with their creative skills and wealth of knowledge. All of the courses for our programs are designed to develop your skills to their fullest potential. The History of the College Established in 1974 as The Restaurant School, is an accredited, independent, degree-granting institution dedicated to educating those who wish to pursue careers in the hospitality industry. Founded by a restaurateur, chef, maître d, and an educational specialist, is Philadelphia s first college focusing on hospitality education. Over a quarter century ago, our first graduating class of 12 students began the college s long tradition of launching inspired restaurateurs. As The Restaurant School grew in size, scope, and reputation, the focal points of Culinary Arts, Pastry Arts, and Restaurant and Hotel Management programs were added to meet market demands. In time, the school earned national accreditation and approval to grant specialized associate and bachelor degrees. Today, educates approximately 600 students each year, meeting the needs of the growing restaurant and hospitality industries. Class Location Culinary Arts, Pastry Arts and Management classes are located in our Allison Mansion building on the main campus at 4207 Walnut Street,. Wine Academy classes are located at the Center for Hospitality Studies, at 4100 Walnut Street, Philadelphia PA Our main number is. Wine Dinners and some classes are located in the Great Chef s Restaurant in the Allison Mansion building on the main campus. Refund Policy A $10 processing fee will be applied to all refund requests. A refund will be issued for a class up to one (1) week prior to class with an original receipt. If class has begun and you wish to cancel your registration on the first night only, a 50% fee will be assessed. No refunds will be given after the first night. We do not give refunds or transfers to no-shows or missed classes. Transfers and credits will be permitted with no processing fee. A $30 fee will be charged for all returned checks. Information on all Classes Should cancel a class, you will receive a full refund. Gift Certificates are nonrefundable. reserves the right to cancel or limit the size of any class and to alter its chef instructor, curriculum, ingredients, recipes, tuition, fees and policies as deemed necessary. Missed classes cannot be made up or refunded and classes are non-transferable. You are required to bring your own cooking utensils to all hands on cooking classes for Pastry and Culinary Arts. All of the Community Education courses, with the exception of programs such as the Youth Summer Cooking Camp or Junior Chef Classes, are for individuals eighteen years of age or older. You are advised for safety reasons to wear closed toe and rubber sole shoes to all classes. Please check out our hotline for weather updates or contact the office at , (* *)

2 Introduction to Culinary Arts : Hands-On This course is designed to teach basic culinary techniques for the home cook in six weeks. Learn knife skills, the fundamentals of sauce, basic vegetable cookery, and dry and moist cooking techniques for proteins. Upon completion, participants will have developed a solid culinary foundation and will have more confidence in the kitchen. Curriculum: Week 1: Week 2: Week 3: Week 4: Week 5: Week 6: Knife Skills and Safety Classic & Contemporary Sauces Starches of the World Homemade Pastas and Sauces Dry Methods of Cooking Moist Methods of Cooking Some of the recipes include: Braised Chicken Legs with Tart Green Apples, Mussels Steamed in Beer, Zucchini Bread, Chicken Cordon Bleu, Pan-fried Eggplant with Tomato Concasse, Pesto Sauce, Fresh Egg Pasta, Cheese Filled Peppers with Pesto Sauce, and Wild Rice Pilaf Dates: Fall Session I: Tuesdays, September 11, 18, 25 & October 2, 9, 16, 2012 Fall Session II: Tuesdays, October 23, 30, November 6, 13, 27 & December 4, 2012 No class on November 20, Winter Session I: Tuesdays, January 8, 15, 22, 29 & February 5, 12, 2013 Winter Session II: Tuesdays, February 26, March 5, 12, 19, 26 & April 2, 2013 Tuition: $345.00

3 Introduction to Culinary Arts One Day Workshop : Hands-On Join us for a one day Introduction to Culinary Arts for the beginner cook. You will learn knife skills, stocks, soups and sauces. Dates: Sunday, October 7, 2012 Sunday, February 3, 2013 Tuition: $ Italian Regional Northern Cooking: Hands-On Italian cuisine is the world s most popular cuisine and it is far beyond just Chicken Parmigiana or Spaghetti & Meatballs. Explore the different regions and depth of Italian cuisine. Find out how to make Osso Buco, Bacala and Saltimbocca and discover their regions of origin. A host of wonderful flavors await you in this four week hands-on cooking class. Curriculum Week 1: Emilia-Romagna Region Week 2: Veneto Region Week 3: Liguria Region Week 4: Tuscany Region Dates: Fall Session: Thursdays, October 11, 18, 25 & November 1, 2012 Winter Session: Wednesdays, February 6, 13, 20, 27, 2013 Tuition: $275.00

4 One Day Italian Cooking Workshop and Wine Tasting: Hands-On Join us for the Best of Northern and Southern Italian classes in a one day workshop. A multitude of magnificent flavors await you in this workshop. You will also enjoy an Italian Wine tasting. Must be age 21 and over to take this class. Dates: Sunday, September 23, 2012 Sunday, January 20, 2013 Sunday, March 10, 2013 Tuition: $ One Day French Cooking Workshop and Wine Tasting: Hands-On This class will take you on a culinary ride of classic French cooking, all in a one day workshop. You can anticipate a host of classic flavors while learning the art of French cooking and tasting a variety of French Wines. Must be age 21 and over to take this class. Dates: Sunday, September 9, 2012 Sunday, January 13, 2013 Sunday, March 17, 2013 Time Tuition: $ Intermediate Culinary Arts: Hands-On This sequential course is for those who have completed Introduction to Culinary Arts series or for individuals who already know how to cook and want to enhance their culinary skills and improve their techniques. Curriculum: Week 1: Week 2: Poultry and Game Meats Meat - Beef and Veal

5 Week 3: Week 4: Week 5: Week 6: Meat - Pork and Lamb Fish - Flat and Round Crustaceans Soufflés Some of the recipes include: Shrimp Oregano, Roast Cornish Game Hen with American Bread Stuffing, Salmis of Mallard Duck, Beef Bourguignon, Thai-style Barbecued Spare Ribs, Prawn Pilaf, Calamari Con Patate, Clams Casino, and Grilled Bluefish Summer Style Dates: Fall Session: Wednesdays, November 7, 14, 21, 28 & December 5, 12, 2012 Winter Session: Mondays, February 18, 25 & March 4, 11, 18, 25, 2013 Tuition: $ Fish Tales: Hands-On Let us take you on a sea voyage to discover fish cookery. Learn how to apply appropriate cooking methods and seasoning to shellfish and fish. You will work with shellfish, flat and round fish. Dates: Thursdays, September 13 and 20, 2012 Tuition: $ One Day Best of Spain Cooking Workshop and Wine Tasting: Hands-On As they have passed through or settled in Spain, numerous cultures have influenced the history of Spanish food. Take a culinary expedition into many different regions of Spain to learn how to cook and appreciate Spanish food in this one day workshop. Must be age 21 and over to take this class. Dates: Sunday, September 16, 2012 Sunday, November 4, 2012 Sunday, January 27, 2013

6 Sunday, February 24, 2013 Tuition: $ Fun with Sushi and Saki: Hands-On Sushi is a Japanese specialty designed to be a finger food for appetizers, snacks or a full meal. In this class, you will learn how to make sushi, roll it, and create an accompanying sauce. You will also learn how to combine different types of sushi with foods that go best with their unique flavors. A sushi mat is included with the class for you to take home. Must be age 21 and over to take this class. Dates: Monday, September 17, 2012 Monday, January 28, :00pm 9:30pm Tuition: $75.00 Cooking With Beer: Hands-On When cooking with beer, the barley, malt and hops enhance flavors. Spend a night learning how to prepare great food with one of the world s most popular beverages. We will show you how to choose the right beer for your dish. After taking this class, you will be able cook with your beer and drink it too! Must be age 21 and over to take this class. Dates: Monday, October 1, 2012 Monday, January 7, 2013 Tuition: $65.00 Spanish Tapas and Wine Tasting: Hands-On Spanish Tapas can vary from simple to complex and includes many different flavors. They can form an entire meal or provide simple snacks. Let our chefs take you through the array

7 of ingredients to help you make great tasting tapas at home to enjoy over a glass of wine. Must be age 21 and over to take this class. Date: Monday, October 29, 2012 Monday, January 21, 2013 Tuition: $75.00 Southern Cooking: Hands-On Join us while we teach you how to make southern favorites, including fried chicken, catfish, and great southern down home side dishes. This class will help cure your cravings for southern fried chicken done right. Date: Monday, February 4, 2013 Tuition: $65.00 Soufflé Workshop: Hands-On Master this light and airy mixture and learn the techniques to make the soufflé rise. We will create different varieties of savory soufflés and wonderful sauces that complement the dishes. Dates: Sunday, October 28, 2012 Sunday, March 3, 2013 Tuition: $ Thai Cooking Thai Food is internationally famous for its distinct flavors and harmony is the guiding principle for all Thai dishes. Thai cooking is a marriage of Eastern and Western influences

8 that produces a unique combination. This one-night cooking class will teach you how to create these dishes at home. Date: Monday, October 15, 2012 Wednesday, January 16, 2013 Tuition: $65.00 Turkey Talk: Hands-On Workshop An ultimate Holiday feast, this workshop will teach you the basics to get a great traditional meal on the table for this holiday. Learn all about buying, storing and cooking the turkey along with many other great holiday dishes. Many old time favorites along with some new twists for side dishes to have on your holiday table this year. Dates: Sunday, November 11, :00 am-4:00 pm Tuition: $ Great Steakhouse Cooking at Home: Hands-On Take the guess work out of the All American Steak Dinner. Learn how to cook great cuts of beef with the right sauce for your dinner table. Date: Monday, November 26, 2012 Monday, January 14, 2013 Tuition: $65.00 New Year s Champagne Cocktail Party: Hands-On Entertaining this holiday season? Get a head start on planning your party. Join our chefs and learn how to create wonderful stress-free hors d oeuvres to impress all your guests this holiday season. Then join us for a champagne tasting class to learn all about the

9 history of champagne and a tasting of 4 different styles. Must be age 21 and over to take this class. Date: Sunday, December 9, 2012 Tuition: $ Brunch Favorites: Hands-On Having overnight guests this holiday season? In our brunch workshop you will discover how to make a fantastic brunch that will impress and satisfy your guests. We will touch on many different brunch recipes. Dates: Sunday, December 16, 2012 Sunday, March 24, 2013 Tuition: $ Grilling, BBQ and Beer Workshop: Hands-On Get your grill ready for tailgating! Our workshop will show you the ins and outs of grilling and BBQ. In this class you will learn the secrets of grilling beef, chicken, fish, vegetables and fruit. In addition, the class will cover many great sauces to add to your favorite dishes. We will also have a beer tasting and many of your grill dishes will feature beer as a main ingredient. Must be age 21 and over to take this class. Dates: Sunday, September 30, 2012 Tuition: $165.00

10 Indian Classics: Hands-On Spices have always been considered to be India s prime commodity and Indian food relies on the spices in which it is cooked. Let us take you through this wonderful region and introduce you to a very flavorful experience. Date: Thursday, October 4, 2012 Tuition: $65.00 One Pot Meals and Soups On: Hands-On Come in from the cold weather to an aromatic homemade cup of soup. We will teach you how to cook and create great tasting soups, along with satisfying one pot meals to warm you through the winter. Dates: Monday, December 3, 2012 Thursday January 24, 2013 Tuition: $55.00 Knife Skills: Hands-On When you join us for this one-night cooking class, you will gain confidence using your knives. Master the proper chef techniques for julienning, chopping, slicing, dicing and mincing, along with many other skills. Dates: Monday, December 10, 2012 Wednesday, March 6, 2013 Tuition: $45.00

11 A Chocolate Valentine s Day Dinner and Dessert: Hands-On Valentine s Day and chocolate go hand in hand. In this class, you can learn to prepare a decadent meal and sinful desserts with Chef Marie Stecher and Chef Pepino for a memorable and chocolatey Valentine s Day. Date: Sunday, February 10, 2013 Tuition: $ or 2 for $ Our Hands-On Culinary Arts classes require you to bring: Knives: French or chef, paring and serrated Spoons: slotted and or wooden Measuring cups and spoons Spatula and Tongs A Tasting set ( fork, knife and spoon) Apron and two dishcloths All Items and much more can be purchased at our College Store on 41 st Street,

12 Pastry Arts Introduction to Pastry Arts: Hands-On This 6-week course is designed for those who love to bake and want to expand their talents and for those who would love to learn to bake. After completing this course, you will be able to incorporate basic scientific techniques into the art of baking. Curriculum: Week 1: Week 2: Week 3: Week 4: Week 5: Week 6: French bread Fruit Tarts Muffins and Quick breads Cake baking and Icing Mousses Cookies Some of the recipes include: Classic French Bread, Whole Wheat Bread, Rugeloch, Apple Cinnamon Cake, Genoise, Gingerbread, French Butter Cream, Pastry Cream, Almond Macaroons and Italian Meringue Dates: Fall Session I: Thursdays, September 13, 20, 27 & October 4, 11, 18, 2012 Fall Session II: Thursdays, October 5, November 1, 8, 15, 29 & December 6, 2012 No class on November 22, Winter Session I: Thursdays, January 10, 17, 24, 31 & February 7, 14, 2013 Winter Session II: Thursdays, February 28, March 7, 14, 21, 28 & April 4, 2013 Tuition: $ Breads: Hands-On Are you tough enough to learn to bake bread the true way it should be made? Artisan breads can only be made by hand and those hands need to be trained. All of the bread mixes we make will be done by hand. No mixers. No bread machines. Just you, a 450 degree

13 oven and Chef John Gallagher. So, are you tough enough? In this new six week class, we will be covering everything from French baguettes, country white, beer bread, spinach Parmesan sour dough, Asiago cheese bread, Kaiser rolls, hoagie rolls, pizza dough, raisin bread, braided breads, English muffins, to anything else you might want to learn. Space is limited to 10 students only! Every class will be a workout. Dates: Wednesdays, September 19, 26 & October 3, 10, 17, 24, 2012 Wednesdays, January 9, 16, 23, 30, February 6, 13, :00-9:30pm Tuition: $ The Bakery Basics: Hands-On This one day workshop will cover all of the bakery shop basics, including pastry dough, pastry crèmes, pies and tarts. Dates: Sunday, September 30, 2012 Sunday, January 27, 2013 Tuition: $ Mini Desserts: Hands-On Learn how to prepare some of your favorite desserts in bite-size portions. They are wonderful for gifts, parties or fun nights at home when you need a little taste of something sweet. Date: Sunday, October 7, 2012 Tuition: $125.00

14 Bread and Pizza Workshop: Hands-On Bread has been a staple since prehistoric times. In this workshop you will learn how to make classic breads, as well as European and American artisan breads. Also, learn how to make everyone s favorite staple for Friday night dinner: pizza dough. Dates: Sunday, October 21, 2012 Sunday, February 24, 2013 Tuition: $ Apples: Hands-On Apples have been cultivated for at least 3,000 years and apple varieties now number into the thousands. With many different colors, textures and tastes, learn different recipes to bake and work with this wonderful fall fruit. Date: Monday, November 5, :00pm 9:30pm Tuition: $60.00 Holiday Cookies: Hands-On Learn how to make all the fantastic holiday cookies for all of your upcoming parties. You will learn traditional and contemporary cookies. They we will have a cookie exchange so you will be able to bring many different kinds of cookies home for the holidays. Ages 7 and up are welcome if accompanied by an adult. Date: Sunday, December 16, :00am- 4:00pm Tuition: $110.00

15 Intermediate Pastry Arts: Hands-On This sequential 6 week course builds on the techniques taught in the Introduction to the Pastry Arts class and is also open to those individuals who are comfortable with their baking skills and want to enhance their repertoire. Curriculum: Week 1: Week 2: Week 3: Week 4: Week 5: Week 6: Enriched Breads Breakfast Pastry- Biscuits, Scones and Cinnamon Buns Plated Desserts Crepes and Dessert Sauces Decorating Cakes French Desserts- Soufflés and Crème Brulee Chocolate- Ganache & Chocolate Tarts Some of the recipes include: Chocolate Short Dough, Fruit Soufflé, Crème Brulee, Lemon Blueberry Scones, Crepes, Chocolate Mousse, Cinnamon Buns, Vanilla Sponge Cake, and Ganache Dates: Wednesdays, February 20, 27 & March 6, 13, 20, 27, 2013 Tuition: $ French Macaroons: Hands-On French Macaroons are a small cookie that can be chewy, crunchy or a combined texture with the outside crisp and the inside chewy. Chef Stecher will introduce you into the world of French Macaroons. Dates: Monday, September 24, 2012 Monday, January 28, 2013 Tuition: $65.00

16 Cheesecakes & Tarts Workshop: Hands-On Learn how to make perfect cheesecake, tarts and great toppings. This one day workshop will help you create the perfect cheesecake. Please bring your own spring form pan. Dates: Sunday, January 20, 2013 Tuition: $ American Retro Desserts Workshop: Hands-On Bring your favorite American childhood classic desserts back to life, including S mores, banana cream pie and many others. This one-day workshop, with Chef Marie Stecher, will have you walking down memory lane. Date: Sunday, November 4, 2012 Sunday, March 10, :00am- 4:00pm Tuition: $ French Pastry Workshop: Hands-On Learn the art of French pastry for your home. Our one-day workshop will have you preparing the best of French pastries for breakfast and after dinner desserts. Date: Sunday, March 17, 2013 Tuition: $125.00

17 Pies O My - Pastry Arts Workshop: Hands-On Get your dessert table ready for the spring holidays with this great pie workshop. Learn how to craft the perfect crust and ideal filling for everyone to enjoy this holiday. There will be traditional standards, such as cherry, peach and apple, as well as other favorites. You will also learn how to lattice your pie dough and make special shapes to decorate your pies. Date: Sunday, October 28, 2012 Sunday, March 3, 2013 Tuition: $ Croissants and Brioche: Hands-On Explore the wonderful world of croissants, breakfast pastries and brioche in this workshop. Learn the classic and traditional, as well as flavored croissants and brioche. What a great treat to impress your overnight guests. Dates: Sunday, October 14, 2012 Tuition: $ All of our Hands-On Pastry Arts classes require you to bring: Pastry brush and wooden spoon Serrated knife and paring knife Rubber spatula, whisk and metal bench scraper A Tasting Set (fork, knife and spoon) Measuring cups and spoons, apron and two dish towels Four tips of standard shapes and sizes and two pastry bags for cake classes only Small and large icing spatulas for cake classes only All of the items and much more can be purchased at our College Store on 41 st Street or call

18 Our Culinary and Pastry Arts Instructors Derek Andress Pastry Instructor Chef Derek Andress has over 20 years of experience as a food service professional, including institutional, hotels, catering and fine dining restaurants. He has a Bachelor of Science in Culinary Arts with a minor in Business Management from Drexel University. He also has an Associate of Science degree in Hotel and Restaurant Management from Delaware County College. Chef Andress has attended the Notter School for Pastry Arts in Gaithersburg, MD and Orlando, FL. In addition, Chef Andress has worked with Master Pastry Chef Jacques Torres at Le Cirque in New York City. Most recently, he worked as the Executive Pastry Chef at Savona in Gulph Mills, PA. While he was there, the restaurant received awards from the James Beard Foundation, won Best Dinner in 2000 and 2003 from the Chaine des Rotisseurs, and was awarded 5 diamonds from AAA in Henry Piotrowski- Dean of Culinary Arts Chef Piotrowski was the Executive Chef for the Prepared Foods Department of the Wegmans Corporation where he not only supervised, trained and motivated the staff, but also planned and coordinated workflow to optimize efficiency and productivity throughout the organization as well as increased revenue and enhanced efficiency. Chef Piotrowski has also overseen the kitchen operations of the Pine Valley Golf Club, a high-profile golf course ranked #1 in the United States and in the World. At the Philadelphia Country Club, he worked closely with the United States Olympic team to develop concepts on Eco-Cuisine which involved four years of R&D with the Walt Disney Corporation and Epcot Park Center. Chef Piotrowski received his degree from the Culinary Institute of America, and has been inducted into the Hall of Fame for Chefs by the American Academy of Chefs. He was also the recipient of the Chef of the Year Award by the Delaware Valley Chefs Association as well as the International Chef s Association Gold Medal recipient by the World Association of

19 Cooks. Chef Piotrowski has also presented and judged at many conferences and certifications in Pennsylvania and the Northeast United States. Christopher Ferretti- Chef Instructor Chef Ferretti has training in restaurants and as a culinary instructor. He has been around food all his life learning a great deal from his parents. His mother, Eileen Yin-Fei Lo has penned ten books on Chinese Cuisine, and his father has written for Gourmet Magazine, Food and Wine, and The New York Times. Chef Ferretti is a graduate of the French Culinary Institute in New York City where he received Grand Diplomas in Culinary Arts and in Pastry Arts. He has also served as an instructor at the French Culinary Institute, and an Associate Professor of Culinary Arts at Paul Smith s College, in addition to his position at The Restaurant School. He also graduated from the University of Massachusetts, Amherst, with a degree in Economics, Journalism and History. Chef John Gallagher, CEPC, Senior Pastry Instructor A Restaurant School at Walnut Hill College staff member since 1995 and Certified Executive Pastry Chef with the American Culinary Federation since 1998, Chef Gallagher started baking in 1976 in a small bakery in New York. After graduating from Culinary School, Chef Gallagher went on to become Assistant Pastry Chef at The Hyatt at Grand Central Station, NYC, and Pastry Chef at The Hyatt Hotel Cherry Hill, NJ., Opening Pastry Chef at The Mansion on Main Street, Voorhees, NJ and Hotel atop The Bellevue in Philadelphia. Chef Gallagher is currently the Northeast Co-Chair for the American Culinary Federations National Pastry Committee. Richard Pepino - Chef Instructor Chef Richard Pepino holds a Bachelor of Science in Hotel and Restaurant Management and Business Administration from Drexel University. Chef Pepino has over18 years of experience in the food service industry. He has held executive level positions for Aramark Corporation. These positions include Executive Chef at the Charming Shoppe s in Bensalem, PA, Food Service Director at JPMC in Newark, DE, Food Service Director at Boeing, Ridley Park, PA, and Food Sservice Director at Accenture, Wilmington, DE. Chef Pepino was also the Chef at Sonoma Restaurant in Philadelphia, Pa and Voltaco s Italian foods in Ocean City, NJ.

20 Marie Stecher Pastry Instructor Chef Stecher holds a Bachelor of Arts degree in Communications from Rowan University. She earned her associate degree in Pastry Arts from the Restaurant School at Walnut Hill College. She also continued her pastry studies at the French Pastry School in Chicago, IL and Valrhona School in Tain L`Hermitage, France. Chef Stecher has 13 years experience in the pastry fields. Most recently, she was the Pastry Chef at Susanna Foo s Chinese Cuisine, Philadelphia, PA. Prior to that, she was with the Ritz Carlton Hotel in Philadelphia for five years and was part of the opening team for the new property on the Avenue of the Arts. Her other industry experiences include: St. Regis Hotel, Philadelphia, PA, Tangerine Restaurant, Philadelphia, PA, La La Land Restaurant, Rehoboth, DE, Sweet Daddy s Bakery, Wayne, PA, Restaurant Passerelle, Radnor, PA, and Captain Mey s Bed and Breakfast, Cape May, NJ. Jocelyn Wood Culinary Instructor Chef Wood holds a Bachelor of Culinary Arts from The Restaurant School at Walnut Hill College. Most recently she heads the Community Education and Industry Relations Department. She also chairs the Alumni Relations Department at the college as well as teaching the community education classes for the past ten years. She is also a certified instructor and proctor for Serv-Safe, food safety class. Chef Wood has over ten years experience in the restaurant industry. Prior to coming on board at, Chef Wood owned the Mad Hatters Tea Room in Downingtown, PA. Her other industry experiences include Kelly Catering, Downingtown, PA, American Bar and Grill, Exton PA, Spence Café in West Chester, PA, Perfect Setting Catering, Malvern, PA, Mallon s Bakery in Ocean City, NJ, and The Waterfront, Ocean City NJ.

21 The Wine List 6 Wine Challenge Dinners Great Wines of the world go head-to-head. The wine experts at The Restaurant School at Walnut Hill College will debate the nuances of wines from the world s great wine regions. Dine on cuisine prepared from these regions and help decide which wines you think prevail as the finest. Dates: 2012 Wednesday October 17, 2012 France vs. Italy Wednesday November 14, 2012 Old World (Europe) vs. New World 2013 Wednesday January 16, 2013 North America vs. South America Wednesday February 27, 2013 Southern vs. Northern Hemisphere Wednesday March 13, 2013 Italy vs. California Wednesday May 29, 2013 California vs. U.S. Price: $55.00 per person/per challenge dinner $ per person for all 6 challenge dinners All prices include tax. 6:30pm Cocktails 7:00pm Dinner Location: Menu: Dining Rooms at the Restaurant School at Walnut Hill College 4 course Chef Menu with 8 wine tastings The Sommelier Challenge Dinners s Sommeliers will go head-to-head in this challenge dinner. They will decide on their secret favorite region and battle each other to see who has a better taste and a superior pick for a region. Dates: Wednesday February 13, 2013 Wine For Lovers

22 Wednesday May 8, 2013 Wines For Moms Wednesday June 12, 2013 Red Wines vs. White Wines Price: Location: Menu: $55.00 per person/per challenge dinner $99.99 for 2 people/per challenge dinner All prices include tax. 6:30pm Cocktails 7:00pm Dinner The Dining Rooms at the Restaurant School at Walnut Hill College 4 course Chef Menu with 8 wine tastings Wine vs. Beer Challenge Dinners Great wines and beers of the world go head-to-head. The wine experts at The Restaurant School at Walnut Hill College will debate with Cicerone TM Alex Crowe from the beer world about the nuances of wines and beers from the world s greatest regions, respectively. Dine on cuisine prepared from these regions and help decide which wines or beer you think prevail as the finest. Dates: Wednesday October 24, 2012 Wednesday April 17, 2013 Price: Location: Menu: $55.00 per person/per challenge dinner $99.99 for 2 people/per challenge dinner All prices include tax. 7:00pm The Great Chefs Room at the Restaurant School at Walnut Hill College 4 course Chef Menu with 8 wine/beer tasting It s All About The BEER A 4 week introduction to the varied beer styles from around the world class. Cicerone TM and former brewmaster Alex Crowe will guide you through the history, technology, culture, and availability of raw materials which shaped each style and the flavors which make each style unique. Class will run for 90 minutes with 6 tastings. Must be over 21 to attend.

23 Dates: Wednesday September 26, 2012 Great Britain Wednesday October 10, 2012 Germany Wednesday November 7, 2012 Belgium Wednesday December 5, 2012 United States 7:00pm-8:30pm Tuition Must be 21 or over $45.00 a class or $ for all 4 classes Food & Wine Pairing Wine Classes Learn how to pair wines with foods by looking at the chemistry of tasting. We will analyze how acids, sugars and tannins found in wine interact with various foods. We will learn how to make the perfect combination by looking at the weight and intensity of flavors of both food and wines. We will also see how we can enhance the match by mirroring flavors. Date: Monday, October 15, :00pm-8:30pm Tuition: $50.00 Dessert Wines from Around the World Find out what makes these luxurious, seductive, sensational wines so special. Learn how they are made, where you can purchase them and, of course, what they taste like. We will savor 8 wines from Ice Wines, Vin Santo, The Great Sauternes, Tokajis and many more. Date: Monday, October 29, :00pm-8:30pm Tuition: $50.00

24 Sparkling Wines We will learn the unique and distinctive methods of production as well as taste all the best examples of sparkling wine from around the world starting, naturally, with Champagne. Date: Monday, December 3, :00pm-8:30pm Tuition: $50.00 Fortified Wines You have heard their names before: Port, Sherry, Madeira. What are they? What are they fortified with and why? These wines have remained popular for centuries. We will try the classic examples as well as more modern versions. Date: Monday, January 28, :00pm-8:30pm Tuition: $50.00 Rosés Why are these increasing in popularity? Does thinking of ordering a rosé make you blush? Are blush wines the same? We are not talking about Grandma s white zinfandel. Let s find out by examining the best from Provence, Lanquedoc Rousillon, Navarra, etc. Date: Monday, February 11, :00pm-8:30pm Tuition: $50.00 We can host a private customized Wine Challenge dinner for your group. Please Jocelyn Wood at jmwood@walnuthillcollege.edu for information. We will host a dinner for groups between people.

25 The Restaurant Business Plan A course that focuses on the dollars and sense of owning a restaurant, it is both for those individuals who dream of one day becoming a restaurateur, as well as those interested investing in one. In this 2 week class, Harris Eckstut shares his knowledge from over twenty years as a successful Philadelphia restaurant owner. He provides insight that can only come from long-term accomplishment and commitment. From an attendee of the class: Just a note to thank you. The information you gave us was beyond useful! We now have a more realistic perspective about the restaurant business. Thanks again for everything. Eckstut is not only an expert in his field, he is a lively presenter who incorporates his restaurant business knowledge and depth of experience with learning methods that keep participants actively engaged. This course will have you prepared to make important decisions: ones that can lead to profitable new ventures, or save investors from potential losses and more. Dates: Fall Session: Tuesdays October 16 and 23, 2012 Winter Session I: Tuesdays February 19 and 26, :00 pm - 8:30 pm Tuition: $95.00 BIG Present by ServSafe offers a variety of certification options for the experienced food handler, industry and government professional as well as first time restaurant owners of the ServSafe certification class. Pennsylvania requires all food handlers to pass the ServSafe certification exam. The ServSafe Program, from the National Restaurant Association, leads the way in providing the restaurant and food service industry with an up-to-date, comprehensive food guide. Our instructors will make the curriculum interesting and de-mystify some of the more complex material. This course will help prepare your team member(s) for the exam. 2 Day Class - Home study and testing $ The total course length is 16 hours. You must complete 4 hours of home study prior to the class along with the 12 hours of classroom instruction and testing. The course book, along

26 with the exam answer sheet, will be mailed to your home (via UPS - signature required) 1 month to 2 weeks prior to the class date. The class will start at 8am and run until 2 pm for two days. Breakfast and a boxed lunch will be provided. Each registered student will be asked to sign in and certify that they have completed the home study prior to the class. The exam will be given on the second day of class at 2:30pm. The ServSafe Food Handlers Certification exam consists of 90 questions. You must receive a 75% to pass this test in order to receive your certification. Session I: $ Saturday, November 3, am-4pm Saturday, November 10, am-4pm Exam will be given on Saturday, November 10, 2012 at 4pm Classes held on Campus. Retesting: $75.00 The retesting fee is $75.00, which includes an answer sheet. Students that are retesting will have to provide proof of previous class attendance. Class time is not required for retesting. Exam will be offered on Saturday, November 10, 2012 at 4pm $75.00 Recertification: $ Recertification is required every five years. Before your certificate expires, you must take the exam and have hours of class or in-home study. The total course length is 16 hours. You must complete 8 hours of home study prior to the class, along with the 8 hours of classroom instruction and testing. The course book, along with the exam answer sheet, will be mailed to your home (via UPS - signature required) 1 month to 2 weeks prior to the class date. The class will start at 8am. Breakfast and a boxed lunch will be provided. Each registered student will be asked to sign in and certify that they have completed the home study prior to the class. The ServSafe Food handlers Certification exam consists of 90 questions. You must receive a 75% to pass this test in order to receive your certification.

27 Employee Training in your facility Employee Training This is a four or six hour class facilitated at your establishment. Prior home study is required for all employees that are registered for the class. At the end of the 4 hour class, the exam will be administered. Group rates are available for up to 15 people: please contact us for information. General Class Information: All Course books are the latest edition from The National Restaurant Association. They will be mailed to you by UPS with a signature required for proof of receiving the book after you are registered and payment is received for the course. The ServSafe exam is 90 questions and students must receive a 75% or above to pass and receive their certification. All exams are graded by The National Restaurant Association Education Foundation (NRAEF) and can take up to 21 business days to process. If you fail the exam, you must pay the retest fee to get the exam answer sheet. Refunds The course book is non-refundable, once you have signed for it via UPS, even it if it is unopened. A $10 processing fee will be applied to all refund requests. A refund will be issued for a class up to one (1) week prior to class with an original receipt. If class has begun and you wish to cancel your registration on the first night only, a 50% fee will be assessed. No refunds will be given after the first night. We do not give refunds or transfers to no-shows or missed classes. Transfers and credits will be permitted with no processing fee. A $30 fee will be charged for all returned checks. Should The Restaurant School cancel a class, you will receive a full refund. Gift Certificates are non-refundable. The Restaurant School at Walnut Hill College reserves the right to cancel or limit the size of any class and to alter its chef instructor, curriculum, ingredients, recipes, tuition, fees and policies as deemed necessary. Missed classes cannot be made up or refunded and classes are nontransferable. Please check out our hotline , for weather updates or contact the office at All Classes end in June and resume in September. Please call our hotline for weather updates or contact the front desk at after 3pm for snow closing information. Shellfish and tree nuts are used on campus

28 Community Education Registration Form Refund Policy Complete this registration form and enclose payment, gift certificate or credit information then mail, fax or us at: Community Education Philadelphia, PA (Direct) (Fax) For additional registrants, please duplicate the form below. A $10 processing fee will be applied to all refund requests. A refund will be issued for a class up to one (1) week prior to class with an original receipt. If class has begun and you wish to cancel your registration on the first night only, a 50% fee will be assessed. No refunds will be given after the first night. We do not give refunds or transfers to no-shows or missed classes. Transfers and credits will be permitted with no processing fee if class is changed from the college. A $30 fee will be charged for all returned checks. All Gift Certificates and Gift cards are nonrefundable. Information on all Classes Should The Restaurant School cancel a class, you will receive a full refund. Gift Certificates are non-refundable you must mail in the original with the form. The Restaurant School reserves the right to cancel or limit the size of any class and to alter its curriculum, ingredients, Chef, recipes, tuition, fees and policies as deemed necessary. Missed classes cannot be made up or refunded and classes are non-transferable. You are required to bring your own cooking utensils to all hands on cooking class for Pastry and Culinary Arts classes. All of the Community Education courses, with the exception of programs such as the Youth Summer Cooking Camp or Junior Chef Classes, are for individuals eighteen years of age or older. You are advised to wear closed toe, rubber sole shoes to all classes for safety reasons. Please check out our hotline , for weather updates or contact the front desk at Shellfish and tree nuts are used on campus. Registration deadlines are one week before class start. Name: Phone Number: Address: City: State: Zip: Cell Number: Please list course title when completing this registration form. Class: Date: Fee: Class: Date: Fee: All Classes are Located at Method of Payment Check or money order (made payable to The Restaurant School) Credit Card (charge total amount to following): American Express Master Card Visa Discover TRS Gift Card Account Number: Expiration: Cardholder s Name: Signature: Gift Cards number: Total: