Culinary Courses

Spring 2019 Community Education Courses

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For a printable PDF of the Spring Workforce Development and Community Education course book, please click here.

 

Culinary Courses

CAKE DECORATING: BUTTERCREAM BASICS
CRN# 11602
CFP 503-51
Tuesdays, February 5 – February 26
5:30-8 p.m.

Fee: $75
This course provides an introduction to cake and cupcake frosting and decorating. Topics covered will include basics of baking, techniques for cake and cupcake frosting, textures and introductory piping. In addition, the course will discuss various types of frostings and general tips on cake design and creativity. Materials fee: $100 to be collected at the first class. This course is taught by Kate Crandall, owner of Kate’s Kakes, LLC, an all-scratch bakery established in 2003. Click here to register.

CAKE DECORATING: FONDANT AND GUM PASTE
CRN# 11809
CFP 534-51
Wednesdays, February 6 – February 27
5:30-7:30 p.m.

Fee: $55
This course is an introductory to fondant and sugar paste decorations. Topics covered will include covering cakes and cupcakes, creating and applying appliques, and creating sugar paste flowers. In addition, the course will discuss various types of frostings and general tips on cake design and creativity. Pre-requisite: CFP 503 Cake Decorating: Buttercream Basics or a working knowledge of applying buttercream to cakes and cupcakes. Materials fee: $100 to be collected at the first class. This course is taught by Kate Crandall, owner of Kate’s Kakes, LLC, an all-scratch bakery established in 2003. Click here to register.

THE ART OF PASTA MAKING (RIBBON PASTA AND WIDE FLAT NOODLES)
CRN# 11796
CFP 533-51
Saturday, February 9
9 a.m.-1 p.m.

Fee: $ 105
This hands-on class will begin with a brief presentation on the history of pasta, past and present. After Chef Rocco Verrigni demonstrates the traditional method of making pasta dough and pin-rolling, students will join in and produce their own semolina and all-purpose flour dough. They will cut various pasta varieties, preparing accompanying sauces, and finally, and most importantly, mangia la pasta! All students must come dressed to bake with an apron, a hat to restrain their hair and closed toe shoes. This class is taught by Rocco Verrigni. Professor/Chef Verrigni has instructed culinary courses at SUNY Schenectady for the last 37 years. Rocco was born and raised in Saratoga Springs and started his culinary career in local restaurants before gaining further experience in New York City, Chicago, California, and Italy. He perfected his art alongside well-established chefs the world over. He is enthusiastic about the local farm to fork food movement and continues to work with local chefs, owners, and farmers to hone his skills and feed his passion for food, cooking and teaching. Click here to register.

CLASSIC CROISSANTS AND DANISH PASTRIES
CRN# 11828
CFP 514-01
Saturday, February 16
8:30 a.m.-1:30 p.m.

Fee: $105
You will learn to prepare the classic laminated pastry doughs used for croissants and Danish pastry. Unlike many commercial examples, these pastries will be made with pure unsalted butter, the many layers of which give them their flaky texture. From our dough, we will shape and bake plain butter croissants, almond croissants, pain au chocolate as well as a wide variety of Danish pastries. All students must come dressed to bake with an apron, a hat to restrain their hair and closed toe shoes. This course is taught by Paul Krebs, Professor in the School of Hotel, Culinary Arts and Tourism. Click here to register.

THE ART OF PASTA MAKING II (SHEET PASTA, STUFFED PASTA AND TUBE PASTA)
CRN# 11810
CFP 535-51
Saturday, March 16
9 a.m.-1 p.m.

Fee: $ 105
This hands-on class will begin with a brief presentation on the history of pasta, past and present. After Chef Rocco Verrigni demonstrates the traditional method of making pasta dough and machine rolled pasta, students will join in and produce their own semolina and whole wheat pasta dough. They will machine roll and learn cutting methods to produce sheet pasta for ravioli and various tube pastas. Students will also make several sauces that will be paired with appropriate pastas. Finally, and most importantly, mangia la pasta! All students must come dressed to bake with an apron, a hat to restrain their hair and closed toe shoes. This class is taught by Rocco Verrigni. Professor/Chef Rocco Verrigni has instructed culinary courses at SUNY Schenectady for the last 37 years. Rocco was born and raised in Saratoga Springs and started his culinary career in local restaurants before gaining further experience in New York City, Chicago, California, and Italy. He perfected his art alongside well-established chefs the world over. He is enthusiastic about the local farm to fork food movement and continues to work with local chefs, owners, and farmers to hone his skills and feed his passion for food, cooking and teaching. Click here to register.

CREAM PUFFS AND ECLAIRS
CRN# 11827
CFP 501-01
Saturday, March 30
9 a.m.-1 p.m.

Fee: $95
This is a hands-on class that will introduce students to some of the foundation techniques of French pastry making. Students will prepare and bake the classic pate a choux to create cream puff and éclair shells. The instructor will demonstrate additional variations using this dough. The class will make a variety of fillings and toppings using different techniques to prepare a nice assortment of pastries for each student to take home. All students must come dressed to bake with an apron, a hat to restrain their hair and closed toe shoes. This course is taught by Paul Krebs, Professor in the School of Hotel, Culinary Arts and Tourism. Click here to register.

HISTORIC DOWNTOWN ALBANY FOOD TOUR
CRN# 11829
CFP 529-51
Friday, May 3
12:45-4 p.m.

Fee: $79
This leisurely three hour, 1.5 mile walk includes plenty of refreshing stops to six different food/beverage tastings so it’s suited for most ages and fitness levels. Put on your walking shoes for an entertaining and delicious way to experience Albany. New York’s Capital City for 320+ years is undergoing a culinary and craft brewing boom. You’ll sip and sample from restaurants that are spicing up Albany’s food scene. Discover stunning architecture and cultural tidbits that will help you develop a fresh perspective on New York’s Capital City. This food tour will tell the story of a city in a delicious way – tasting local foods and getting exposure to the entrepreneurs who are bringing creativity to their city. Wear comfortable walking shoes, have the ability to walk uphill and downhill, and come hungry – by the end of the tour you will have eaten a complete lunch. This course is taught by Amy Koren-Roth, a registered dietitian/nutritionist who is passionate about cooking, travel and exciting others about her food loves and recommendations. She launched Taste of Troy Food Tours’ Central Troy Historic District Food Tour in May 2016. Click here to register.

TROY HISTORIC FOOD TOUR
CRN# 11830
CFP 530-51
Saturday, May 4
10 a.m.-1 p.m.

Fee: $69
Put on your walking shoes for an entertaining and delicious way to learn about Troy, its ups and downs, and the role food is playing in bringing this architectural gem back to life. You’ll sip and sample some New York classic flavors (often with a new twist) at five tastings, bites and sips – linked to Troy’s past and present. Of course, we will sprinkle in history, architecture, and culture to round out your perfect Saturday in the Collar City. We meet outside our first taste stop, 275 River Street, Troy. Our Central Troy Historic District Food Tour is a leisurely, progressive brunch over the course of three hours, with a 1.5 mile walk with frequent refreshing and informative stops along the way, so it’s suited for most ages and fitness levels. We’ll end at the Troy Waterfront Farmer’s Market, with plenty of time for you to shop and explore the 80+ vendors. Let your culinary adventure begin. This course is taught by Amy Koren-Roth, a registered dietitian/nutritionist who is passionate about cooking, travel and exciting others about her food loves and recommendations. She launched Taste of Troy Food Tours’ Central Troy Historic District Food Tour in May 2016. Click here to register.