AHA Heartsaver Adult/Children/Infant First Aid, CPR, AED. December 20, 2023 for 3 hours, 4pm-7pm in the Northwest Career & Technical Center's Public Safety classroom.

Heartsaver First Aid CPR AED is geared towards anyone with little or no medical training who needs a course completion card for their job, regulatory (e.g., OSHA), or other requirements or anyone who wants to be prepared for an emergency in any setting. Upon successful completion of the course, students receive a course completion card, valid for two years.

One Day Only . . . Monday, February 26th from 8am - 2pm in the Culinary Kitchen at NCTC.

This course is taught by Chef Adam Monette, who was crowned as the Holiday Baking Champion of Season 8 on the popular Food Network television show. 

What makes laminated dough different than others is the large addition of fat folded into the dough to create many layers. Laminated dough consists of thin layers of dough and fat that separate each other. Croissants and Danish are yeasted dough but they both receive additional lift due to the layers of fat (in most cases butter.) The butter contains moisture and when the lamination begins to bake that moisture wants to evaporate due to the increase in temperature. This class will focus on various techniques for locking in and laminating dough, as well as savory and sweet fillings and garnishes for the final product.

Take home what you make! You will not be disappointed!

One Day Only . . . Tuesday, February 27th from 8am - 2pm in the Culinary Kitchen at NCTC.

This course is taught by Chef Adam Monette, who was crowned as the Holiday Baking Champion of Season 8 on the popular Food Network television show. 

What makes laminated dough different than others is the large addition of fat folded into the dough to create many layers. Laminated dough consists of thin layers of dough and fat that separate each other. Croissants and Danish are yeasted dough but they both receive additional lift due to the layers of fat (in most cases butter.) The butter contains moisture and when the lamination begins to bake that moisture wants to evaporate due to the increase in temperature. This class will focus on various techniques for locking in and laminating dough, as well as savory and sweet fillings and garnishes for the final product.

Take home what you make! You will not be disappointed!

Ed2Go offers various types of online learning opportunities. You can contact Vermont Student Acceptance Corp (VSAC) and ask about their non-degree grants. If VSAC pays for the course, let us know and we'll work with you to get registered and on your way. If you want to pay for it yourself, you can take care of that directly with Ed2Go by entering your credit card information. Please see the following links:

Career Training (can lead to certifications): https://careertraining.ed2go.com/nwtcvt/

Shorter Courses: https://www.ed2go.com/nwtcvt/