Culinary Courses

Spring 2018 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 Spring Community Educations courses and their locations, click here.

 

Culinary Courses

CAKE DECORATING
Tuesdays, January 23 – February 13
6-8 p.m.

CRN# 11602
CFP 503-51
Fee: $75
This course provides an introduction to cake frosting and decorating. Topics covered include techniques for cake/cupcake frosting and decorating, beginning buttercream decorations, and beginning fondant decorations. In addition, various types of frostings and general tips on baking, cake design and creativity will be covered. Materials Fee: Additional materials will cost approximately $120. This course is taught by Kate Crandall, owner of Kate’s Kakes, LLC, an all-scratch bakery established in 2003. Click here to register.

 

INTRODUCTION TO BAKING YEAST BREADS
Saturday, February 10
8:30 a.m.-1:30 p.m.

CRN# 11603
CFP 510-01
Fee: $105
This is a hands-on class that will take the mystery out of baking with yeast. Each student will mix, shape, bake and take home two loaves of crusty Italian bread. In the process of creating the loaves, students will learn the necessary techniques to prepare yeast breads at home. All students must come dressed to bake 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 SUNY SCCC. Click here to register.

 

BARTENDING 101 – CREATIVE MIXOLOGY
Wednesdays, February 21 - April 18
6-9 p.m.

CRN# 11083
CFP 516-51
Fee: $150
No class March 14
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 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.

 

QUICK BREADS
Saturday, February 24
9 a.m.-1 p.m.

CRN# 11638
CFP 527-01
Fee: $95
This class will cover scones, biscuits, muffins and more. Students will prepare these popular breakfast items in the College’s professional kitchens but all techniques will be suitable for baking at home. Students will take home a bag of goodies; but more importantly, they will leave with the skills to make these treats at home. All students must come dressed to bake 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 SUNY SCCC. Click here to register.

 

BEER 101 - TASTE AND FLAVOR
Tuesday, March 20
6-8 p.m.

CRN# 11615
CFP 515-51
Fee: $50
This course will provide students with a fundamental approach to pairing food with several craft beer styles that will open up the world of beer and food to the palate. Students must be 21 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.

 

COCKTAIL PARTY 101

Section #1
Tuesday, March 27
6-8 p.m.

CRN# 11244
CFP 524-51
Fee: $75
Section #2
Tuesday, April 24
6-8 p.m.

CRN# 11604
CFP 524-52
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 is taught by Jay Larkin, Assistant Professor in the School of Hotel, Culinary Arts and Tourism. Click here to register.

 

BREAD THEORY
Saturday, April 7
8:30 a.m.-1:30 p.m.

CRN# 11639
CFP 528-01
Fee: $105
This course will answer many questions for the aspiring artisan baker with in-depth discussions of grain, flour, yeast, technique, and sourdough maintenance. It will primarily be a lecture class with limited production in the College’s baking lab to illustrate the concepts discussed in class. All students must come dressed to bake 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 SUNY SCCC. Click here to register.