Beginning in April, Eastern Maine Community College will offer noncredit hospitality courses in catering small to medium sized events and gluten free cooking.
The courses, entitled “Catering: A Small Business Opportunity” and “Gluten Free and Easy” will run through the first two weeks of April and are being taught by Mark Janicki, chair of EMCC’s Hospitality and Tourism Management.
“Catering: A Small Business Opportunity” will run Mondays April 14th and 21st from 6-9pm at EMCC’s Rangeley Hall in Bangor. The cost to enroll is $100 per person. The course introduces novices to the basics involved with managing small to medium sized catered events. Topics include planning menus, organizing and orchestrating events, using suppliers, and special amenities to make an event stand out.
“Gluten Free and Easy” will run Wednesdays April 16th and 23rd from 6-9pm at EMCC’s Rangeley Hall in Bangor. The cost to enroll is $125 per person. The course is specifically designed for those participants who have selected to remove gluten from their diets, or have experienced a level of gluten intolerance. Students will work to make easily prepared meals that are both flavorful and inexpensive. Techniques for developing rich flavors that are healthy and satisfying will be practiced and discussed.
Chef Mark Janicki has been with EMCC for 18 years and is responsible for the development of the college’s culinary arts program. Formerly, Janicki was a Chef Instructor at Newbury College in Boston, where he played a critical role in both curriculum development as well as establishing the college’s flagship restaurant – the Mitton House in Brookline Massachusetts. He has also owned his own catering company, and for the past 10 years, has spent his summers as a Personal Chef for a client in Bar Harbor.
For more information on the courses, individuals can visit EMCC’s noncredit course listing online at www.emcc.edu. To register, please call the Enrollment Center at 974-4621.
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