BURLEY — The College of Southern Idaho Mini-Cassia Center is offering several community courses.

“Beginning ASL – American Sign Language” with instructor Kathy Marker, 5-6:30 p.m. Tuesdays and Thursdays, Feb 13 through April 5, in the Mini-Cassia Center A22. The course is for all ages and families are welcome. Learn basic sign language and fingerspelling, while developing skills and understanding to communicate with others who may be deaf or hearing impaired. Contact the Mini-Cassia Center for eligibility of family discounts. Cost is $45.

“Leavening Agents” with instructor Rick Parker, 1-4 p.m. Feb. 14 at the Mini-Cassia Center, Room A14. Leavening plays a crucial role in baking. It’s a concept to help resolve why your baked goods turned out the way they did and also allows you to design and adapt recipes. Investigate the use of different leavening agents such as baking soda and vinegar, baking powder, and yeast to leaven breads, cakes and cookies. Cost is $25.

“Preserving Garden Produce and Jerky with Dehydration” with Rick Parker, 1-4 p.m. Wednesdays and Thursdays, Feb. 21-22 in Room A14. Various dehydrators will be available to compare. Dehydrated and freeze-dried foods can be sampled. Learn to make jerky from ground meat and from sliced meat, and also how to make a dry mix and marinade for seasoning jerky. If interested in dehydrating or freeze drying your own produce, contact Parker before the class. Cost is $25.

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“Vinegar Taffy” with Rick Parker, 1-4 p.m. Feb. 28 in Room A14. Sugar is the culinary chameleon in most confections. Its shape-shifting properties are coaxed by the application of heat. Learn what’s happening at the molecular level in the candy stages during an old fashioned taffy pull. Each guest will pull, cut, and wrap taffy. Cost is $25.

Register online for any of these classes at https://communityed.csi.edu/ or call 208-678-1400 for information.

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