Culinary Courses

Fall 2018 Community Education Courses

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

 

Culinary Courses

HISTORIC DOWNTOWN ALBANY FOOD TOUR
CRN# 91808   
CFP 529-51   
Friday, September 21   
12:45-4 p.m.

Fee: $69
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# 91809   
CFP 530-51   
Saturday, September 22   
10 a.m.-1 p.m.

Fee: $59
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.

WOOD-FIRED BAKING: PIZZA AND FLATBREADS
CRN# 91805   
CFP 521-01   
Saturday, September 29   
8:30 a.m.-1:30 p.m.

Fee: $105
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 SUNY 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.

COCKTAIL PARTY 101
CRN# 91806   
CFP 524-51   
Monday, October 15  
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 is taught by Jay Larkin, Assistant Professor in the School of Hotel, Culinary Arts and Tourism. Click here to register.

BAGELS AND BIALYS
CRN# 91802
CFP 500-01
Saturday, October 20
9-1 p.m.

Fee: $95
In this class students will make the traditional NYC style boiled bagels as well as their onion filled cousin – the bialy. After completing this class students will be able to make these treats at home to share with family and friends. 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.

BEER 101 - TASTE AND FLAVOR
CRN# 91803
CFP 515-51
Monday, October 22
6-8 p.m.

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.

COFFEE CAKES AND SWEET ROLLS
CRN# 91810
CFP 531-01
Saturday, December 1
9-1 p.m.

Fee: $95
In this hands-on class students will work in a professional kitchen with an experienced baker while learning how to prepare coffee cakes and sweet rolls. These tasty treats are easy to make and are certain to enhance your holiday breakfasts or brunches. 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.

ALL ABOUT MAKING WINE
CRN# 91781
CFP 532-01
Thursday, September 13
7-9:30 p.m.

Fee: $26
This course will cover how to make various styles of wine in your own home. Students will learn how to make red and white wines, dessert wines and seasonal wines such as Nouveau and Spring wines. The class will also cover: the biology behind the fermentation process; how to crush, process and turn grapes and grape juice into quality wines with limited equipment and expense; how to rack and bottle wines for home consumption; and how to blend and barrel age wines and correct problem wines so they can be enjoyed. Students will be able to sample the wines so that they can learn about various styles of wine and the different flavor profiles of different grape varieties. Students must be 21 years of age or older. This course is taught by J. Stephen Casscles, who has been the winemaker at the Hudson-Chatam Winery in Ghent, N.Y., for the past 10 years. Click here to register.