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Home Butchering: Farm to Fork!
with Fred Kilgore, Sallisaw Campus
Butchering services are in high demand, with waiting lists growing longer. Learn how to take your livestock from pasture to plate or expertly carve up that side of pork before storing it in the freezer. Tools, pigs and other supplies provided. For more info, email firstname.lastname@example.org.
Taste of the Cherokee Nation-Traditional Hog Fry Intro
with Gloria King, Sallisaw Campus
A Hog Fry is a traditional Oklahoma Cherokee social meal cooked in large kettles over an open fire. Learn how to prepare the pork, the kettles of oil, and fry the meat to perfection.
Apply your newly acquired hog fry skills at the Second Annual ICTC Creative Arts Trade Show, which will be at the Muskogee campus, Saturday, April 22, 9am to 2pm. ACD training specialist Adam Lageveen will be serving up plates of pork, beans and fry bread, and he'd love the help. email@example.com.
Cake Decorating with Buttercream 1
with Julie Smoke, Sallisaw Campus
Create leaves, roses, rose buds, borders and intricate designs with glazing, piping and scripts. Additional supply fees may apply, but those will be discussed during the first class session. You must supply your own cakes and icing.