West Windsor, N.J. -- For those looking to learn culinary techniques from the pros or add exciting new recipes to their household menus, the MCCC Culinary Center is the place to roll up your sleeves this winter and spring. Courses are offered from January to May at night and on weekends through MCCC's Center for Continuing Studies (CCS), and range from baking, to international cuisine, to creating tasty, low fat meals.

This semester's Baking 101 Series will include three Sunday classes: "Muffins and Quick Breads," a new course offered on Jan. 29 with Chef Shari Widmayer; "Let Them Eat Cake!" on March 4 and March 11 with Chef Rita Bohlumbohm; and "Pie Dough" on April 15, also with Chef Bohlumbohm.

Become an expert with a knife in Chef Bill Conrad's "Knife Skills" class, with four Saturday sessions to choose from on Feb. 11, March 31, April 14 and May 12. Cook some soup for the soul in Chef Conrad's "Soup's On!" course on Feb. 25, and learn techniques for cooking chicken -- from roasting, to poaching, to sautéing -- in his "Poultry" class on March 10. Chef Conrad offers a course on selecting, cooking and serving the absolute best in "Fish" on April 28.

Chef Benson Yu will take students to the Far East with three Sunday classes featuring foods from different parts of Asia. "Sushi 101: Colorful and Fun Sushi" takes place Feb. 19; "Thailand," featuring dishes like curry chicken with coconut rice, will be held April 22; and "China," in which he teaches traditional Chinese cooking, is offered April 1.

For those whose New Year's resolutions include healthier eating, MCCC's Fat Buster Series with Chef Jeremy Stahl will teach approaches for creating flavorful dishes that are low in fat. He offers "Sauté Pan" on Feb. 17 and "Awesome Appetizers" on March 30.

Chef Frank A. Campione will teach his popular Italian cooking class "Pasta, Pasta" on Feb. 25, where students will learn some quick and easy pasta dishes, and "Paella & Sangria" on April 28. In "Playing with Pasta" on March 2, Chef Jeremy Stahl will teach participants how to make handmade pasta, while in "So Saucy" on April 20, he teaches the secrets to making great classic sauces.

In Chef Stahl's "Dinner Party!" on May 4, participants will enjoy the role of both chef and guest. Great for singles, couples and small groups, this hands-on class features a full dinner party menu from appetizers to desserts.

MCCC's Center for Continuing Studies also offers a six-week online course, "Secrets of the Caterer." New sessions start monthly. Enrollment information is available at www.ed2go.com/mccc.edu.

For more information or to register for these and other CCS classes, call (609) 570-3311, or visit the website here. (Course descriptions are included in the pdf version of the January-May course bulletin on pages 48-51.)