Culinary Courses

Spring 2017 Community Education Courses

Allied Health Courses Computer Courses
Online Courses
Archaeology Culinary Courses
Personal Enrichment
Career Development
Kid and Teen Academy
Professional Development
College Prep/Transition Music
Wellness Courses



For a printable PDF of the Spring Workforce Development and Community Education course book, please click here.
For the online list of Community Educations courses and their locations, click here.

 

Culinary Courses

Creative Mixology - The Art of Bartending

CRN# 11083                                 Wednesdays, February 22-April 19
CFP 516-51                                   6-9 p.m.                                                                                                                    Fee: $150

No class 3/15

This course will provide you with the basic skills needed to work at and manage a bar that serves alcoholic and non-alcoholic beverages. It will introduce to basic production processes and varieties of alcoholic beverages. Laws and procedures related to responsible alcohol service will be explored and reviewed. Students will become certified through the Training and Intervention Program for Servers of Alcohol (TIPS). Materials Fee: $20, TIPS booklet to be purchased through the instructor prior to class. Please e-mail the instructor at larkinjp@sunysccc.edu. Students must be 18 years of age or older. This class is taught by Jay Larkin, Assistant Professor in the School of Hotel, Culinary Arts and Tourism. Click here to register.

 

Restaurant Service Boot Camp

CRN# 11243                                 Tuesday, March 21
CFP 523-51                                   6-9 p.m.                                                                                                                        Fee: $50

CRN# 11303                                 Tuesday, April 18
CFP 523-52                                   6-9 p.m.                                                                                                                        Fee: $50

This class will help participants acquire top level customer service skills and demonstrate their relationship to profits and gratuity; tips to improve suggestive selling; guidelines for establishing long-term guest relationships; and ways of increasing guest check averages. An intensive discussion of all these factors and role playing exercises will assist each participant in practicing, becoming comfortable, and perfecting all the acquired service skills effectively. Class is open to novice and experienced servers and wait staff. This class is taught by Jay Larkin, Assistant Professor in the School of Hotel, Culinary Arts and Tourism. Click here to register.

 

TIPS Training

CRN# 11242                                 Thursday, March 30
CFP 522-51                                   6-9 p.m.                                                                                                                        Fee: $30

CRN# 11302                                 Tuesday, April 25
CFP 522-52                                   6-9 p.m.                                                                                                                        Fee: $30

Students will become certified through the Training and Intervention Program for Servers of Alcohol (TIPS). Materials Fee: $20, TIPS booklet to be purchased through the instructor prior to class. Please e-mail the instructor at larkinjp@sunysccc.edu. Students must be 18 years of age or older. This class is taught by Jay Larkin, Assistant Professor in the School of Hotel, Culinary Arts and Tourism. Click here to register.

 

Wood-Fired Baking: Artisan Loaf Breads

CRN# 11240                                 Saturday, April 1
CFP 519-01                                   9 a.m.-1 p.m.                                                                                                       Fee: $100

In this hands-on class students will utilize the College’s new wood-fired oven to bake a variety of hearth breads including ciabatta, sourdough, whole grain bread and more. The class will begin indoors in one of SCCC’s professional kitchens where you will prepare the various doughs for baking. The class will then move outside for the actual baking. Please dress accordingly. All students must come dressed to cook with an apron, a hat to restrain their hair and closed toed shoes. This course is taught by Paul Krebs, Professor in the School of Hotel, Culinary Arts and Tourism at SCCC. Click here to register.

 

Cocktail Party 101

CRN# 11244                                 Thursdays, April 6
CFP 524-51                                   6-8 p.m.                                                                                                                        Fee: $75

Are you looking to add the WOW factor to an event? Whether a cocktail party for friends and family, baby or wedding showers, birthdays, reunions or anniversaries, participants will have the know-how to inspire and entertain. Topics demonstrated include approachable eats (hors d’oeuvres and snacks) by Chef/Assistant Professor Michael Stamets, simple yet elegant décor by Assistant Professor Kimberly Otis and beverages (cocktails and sips) to please any palate by Assistant Professor Jay Larkin. This class provides the opportunity to WOW friends and family who have grown accustomed to the ordinary. Click here to register.

 

Wood-Fired Baking: Pizza and Flatbreads

CRN# 11241                                 Saturday, April 15
CFP 521-01                                   9 a.m.-1 p.m.                                                                                                       Fee: $100

In this hands-on class students will utilize the College’s new wood-fired oven to bake pizza as well as a variety of flatbreads including naan, fougasse and pita. The class will begin indoors in one of SCCC’s professional kitchens where you will prepare the various doughs for baking. The class will then move outside for the actual baking. Please dress accordingly. All students must come dressed to cook with an apron, a hat to restrain their hair and closed toed shoes. This course is taught by Paul Krebs, Professor in the School of Hotel, Culinary Arts and Tourism. Click here to register.

 

 

The Wonder of Wine

CRN# 11239                                 Thursdays, April 20-May 11
CFP 509-51                                   6-8 p.m.                                                                                                                    Fee: $150

Students will learn about the science and art of winemaking as well as the components of a great wine. Students will also learn about the different characteristics for the major white, red, rose, port and dessert wines, as well as champagne. Other topics covered include how to buy wine, the proper ways to taste by trying three whites and three reds, and what types of food go well with reds or whites. The class will conclude with a two-hour wine and food pairing seminar where students will try different dishes that should be ideally paired with reds or whites. Students must be over 21 years of age. This course is taught by Mykha’el Wilson, who has sold wine for premium wineries and helped run wineries in California. He has led wine classes for individuals and groups. Click here to register.