Introduction to Digital Photography Five consecutive Saturdays:October 11 – November 810:00 am – 6:00 pmCost: $1,200This class will introduce students to the fundamental concepts and techniques of digital photography. It combines basic photographic principles of composition, and lighting with digital concepts such as exposure evaluation, file formats and editing techniques. Image manipulation and layout is introduced as a fundamental aspect of a digital workflow. Students will learn options for image transfer from cameras to computers and importing them into various programs. This is not a Photoshop class but it integrates the finer techniques of Photoshop as a critical skill set in digital photography.Please bring a digital camera to every class, as well as a creative AND open mind, and an umbrella (as we will be shooting every Saturday!)At the conclusion of this course, students should be able to:1. Understand and explain fundamentals of camera use and image capture2. Utilize resolution and basic setting controls to create quality images3. Understand the uses of a variety of lenses and lighting4. Understanding of elements of proper composition5. Use file management and digital imaging workflow to manage image files6. Use a variety of printer, media profiling and output techniques Request Information
October 11 – November 8
10:00 am – 6:00 pm
Cost: $1,200
This class will introduce students to the fundamental concepts and techniques of digital photography. It combines basic photographic principles of composition, and lighting with digital concepts such as exposure evaluation, file formats and editing techniques. Image manipulation and layout is introduced as a fundamental aspect of a digital workflow. Students will learn options for image transfer from cameras to computers and importing them into various programs. This is not a Photoshop class but it integrates the finer techniques of Photoshop as a critical skill set in digital photography.
Please bring a digital camera to every class, as well as a creative AND open mind, and an umbrella (as we will be shooting every Saturday!)
At the conclusion of this course, students should be able to:
1. Understand and explain fundamentals of camera use and image capture
2. Utilize resolution and basic setting controls to create quality images
3. Understand the uses of a variety of lenses and lighting
4. Understanding of elements of proper composition
5. Use file management and digital imaging workflow to manage image files
6. Use a variety of printer, media profiling and output techniques
Introduction to Northwest Cuisine Five consecutive Saturdays:October 11 – November 810:00 am – 6:00 pmCost: $1,200This course explores the ingredients and cooking techniques used in the regional cuisine of the Pacific Northwest. Special attention will be given to preparing entire menus, from appetizers, salads, soups, entrees to desserts. Local ingredients, such as salmon, shellfish, game and wild mushrooms, will be utilized wherever possible.At the conclusion of this course, students should be able to:1. Identify and prepare ingredients found and used by chefs in the Pacific Northwest.2. Organize a kitchen and plan a meal using techniques employed by professional chefs.3. Prepare several multi-course menus.4. Evaluate dishes based upon appearance, flavor, and other characteristics.5. Distinguish between categories of menu items such as soups, salads, entrees and desserts, and learn how to insert various ingredients into appropriate categories. Request Information
This course explores the ingredients and cooking techniques used in the regional cuisine of the Pacific Northwest. Special attention will be given to preparing entire menus, from appetizers, salads, soups, entrees to desserts. Local ingredients, such as salmon, shellfish, game and wild mushrooms, will be utilized wherever possible.
1. Identify and prepare ingredients found and used by chefs in the Pacific Northwest.
2. Organize a kitchen and plan a meal using techniques employed by professional chefs.
3. Prepare several multi-course menus.
4. Evaluate dishes based upon appearance, flavor, and other characteristics.
5. Distinguish between categories of menu items such as soups, salads, entrees and desserts, and learn how to insert various ingredients into appropriate categories.