For a printable PDF of the Fall Workforce Development and Community Education course book, please click here.
For the online list of Community Educations courses and their locations, click here.
ADVANCED ARTISAN BREADS
Friday, September 29, 5:30-7:30 p.m.
Saturday, September 30, 8 a.m.-2 p.m.
This class will cover the techniques used by professionals to develop flavor, aroma and texture in hand-crafted breads. On Friday evening, the class will prepare preferments (including sourdough and rye sour), soakers and long-fermented bread doughs. Saturday morning will be devoted to the mixing process as students produce a wide range of bread doughs. In the early afternoon, we will bake the breads in the College’s commercial ovens and, weather permitting, the outdoor wood-fired oven. This two-day format will allow participants to see and participate in the complete process. Although we will be utilizing a commercial kitchen for class, Chef Paul Krebs will demonstrate methods that can be used to make all of these breads in a home kitchen with excellent results. Students will need to wear closed toe shoes, an apron and a hat. This course is taught by Paul Krebs, Professor in the School of Hotel, Culinary Arts and Tourism at SUNY SCCC. Click here
Tuesdays, October 24 – November 14
This course is an introduction to cake frosting and decorating. Topics covered will 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. The big finish will be a cake of your own design that will be sure to impress all of your party guests. Materials Fee: Additional materials will cost approximately $100. This course is taught by Kate Crandall, owner of Kate’s Kakes, LLC, an all-scratch bakery established in 2003. Click here