Fall Culinary Courses

Fall 2026 Community Education Culinary Courses

NEW! Scones 3 Ways

Saturday
October 3
9 a.m. -1 p.m.
CRN# 91290
CFP 581-51
Fee: $150

Join this fun scone making class to learn three different mixing methods for preparing the most delicious, moist, and tasty scones. We will prepare Cranberry Whole Wheat, Candied Lemon Cream, and Pecan Raisin scones. You will leave class with some impressive new skills and delicious scones to share with family and friends. Register for Scones 3 Ways

Note: Please come prepared with an apron, a hat, and closed toed comfortable shoes.

Cookie Decorating

Section #1: Halloween

Tuesday
October 6
6-8 p.m.
CRN# 90652
CFP 504-51
Fee: $69

Section #2: Christmas

Thursday
December 3
6-8 p.m.
CRN# 90653
CFP 504-52
Fee: $69

If you’ve never worked with royal icing or have dabbled just a little, this class is for you. Students, ages 10 and older, will work step-by-step on each cookie to learn hands-on the various decorating techniques used with royal icing. Cindy Burek of Buttercup Cookie will teach students about piping/outlining, flooding, and wet on wet techniques. Students will complete five cookie designs. Register for Cookie Decorating

Note: All supplies are provided. Once class registration has closed, students will be sent Cindy’s informational blog loaded with basics of baking cookies, tips, and tricks of the trade, as well as links to places online to check out for additional tutorials. Due to the perishables needed for this course, the withdrawal deadline for this class is two days prior to the start date.

NEW! Pajeon and More!

Saturday
October 17
9 a.m.-1 p.m.
CRN# 91297
CFP 587-51
Fee: $150

Discover the flavors of Korean cuisine in this fun, hands-on cooking class! Students will learn how to make Pajeon, the popular Korean scallion pancake, along with other delicious Korean-inspired dishes and sides. Students will explore traditional ingredients, simple cooking techniques, and authentic flavors while gaining confidence in the kitchen. Perfect for beginners and adventurous food lovers alike. Register for Pajeon and More

Note: Please come prepared with an apron, a hat, and closed toed comfortable shoes.

NEW! Donuts & Crullers

Saturday
October 24
9 a.m.-1 p.m.
CRN# 91291
CFP 582-51
Fee: $150

This class will cover the classic yeasted donut that can be filled with jam and dusted with powdered sugar or filled with pastry cream and topped in chocolate ganache. You will also have the opportunity to prepare the classic French Cruller dipped in a sweet and shiny glaze. Family and friends will be waiting at the door to sample your donuts! Register for Donuts & Crullers

Note: Please come prepared with an apron, a hat, and closed toed comfortable shoes.

NEW! Savory Pastries: Spanakopita and Roasted Tomato & Cheese Diamonds

Saturday
November 7
9 a.m.-1 p.m.
CRN# 91292
CFP 583-51
Fee: $150

This class will cover two delicious savory pastries: the classic Greek spinach pie and a delicious Italian inspired roasted tomato and cheese pastry. Each can be served alone as a snack or as an accompaniment for brunch or lunch, both will delight. We will use phyllo pastry and puff pastry giving you a chance to work with both doughs. Register for Savory Pastries

Note: Please come prepared with a knife for chopping and an apron, a hat, and closed toe comfortable shoes.

NEW! Korean Donut Workshop: Kkwabaegi from Scratch

Saturday
November 14
9 a.m.-1 p.m.
CRN# 91298  
CFP 588-51
Fee: $150

Learn how to make Kkwabaegi, Korea’s beloved twisted yeast donuts, in this fun and hands-on baking class! Participants will discover the process of preparing dough, shaping the signature twists, and frying the donuts to golden perfection before coating them in a sweet cinnamon-sugar finish. Perfect for beginners and dessert lovers alike, this class offers a delicious introduction to a popular Korean street food treat. Register for Korean Donuts Workshop

Note: Please come prepared with an apron, a hat, and closed toed comfortable shoes.

NEW! Hors D’oeuvres for the Holidays

Saturday
December 5
9 a.m.-1 p.m.
CRN# 91293
CFP 584-51
Fee: $150

This class will cover a variety of hors d’oeuvres that will be sure to impress at your next holiday gathering. We will prepare miniature crab cakes, gougere, sweet potato stacks, and chilled pork tenderloin crostini. You'll go home with your hors d’oeuvres and the recipes to recreate them for future holiday tables. Register for Hors D'oeuvres for the Holidays

Note: Please come prepared with a knife to chop, an apron, a hat, and closed toe comfortable shoes.

NEW! Chocolate Yule Cake

Saturday
December 12
9 a.m.-1 p.m.
CRN# 91294
CFP 585-51
Fee: $150

Join this class to prepare a delicious and wow inspiring chocolate yule cake (not to be confused with a yule log) decorated with candied cranberries, crystalized rosemary, and chocolate pinecones. The instructor will guide you through the process of making a chocolate butter cake from scratch along with a chocolate Swiss Meringue Buttercream and all the delightful decorations. You can bring your cake home and freeze it to serve at your next holiday gathering. Register for Chocolate Yule Cake

Note: Please come prepared with an apron, a hat, and closed toed comfortable shoes.

 

Check Out our NEW Drink Series with
Expert SUNY Schenectady Professors/Chefs!

Holiday Cocktails & Seasonal Small Bites

Tuesday
October 20
6-8 p.m.
CRN# 91299
CFP 589-51
Fee: $75

Note: Students must be 21 years of age or older. Please drink responsibly.

Transform your winter gatherings from stressful to effortless with the ultimate masterclass in cozy holiday entertaining. The holiday season should be spent celebrating with guests, not trapped behind a kitchen counter or mixing drinks one by one. In this festive, community education workshop, you will step into our professional culinary labs to witness the art of stress-free holiday hosting. We will blend elegance with pure comfort food, focusing on elevated, crowd-pleasing small bites, shared dips, and versatile spreads designed to keep your party going all night long. The culinary magic comes alive in our seasonal pairing lab. You will explore the warmth, spice, and richness of the season, learning how to balance heavy holiday textures with crisp beverage profiles. Guided by hospitality experts, you will learn the exact strategies needed to confidently execute flawless winter gatherings. Register for Holiday Cocktails and Seasonal Small Bites

The Holiday Themes:

  • The Thanksgiving Rethink: Upgrade your turkey-day traditions with modern flavors, lighter alternatives, and creative pairing structures.
  • Stress-Free Holiday Hosting: Learn prep-ahead culinary secrets, batch-cocktailing techniques, and low-maintenance food platters that give you your evening back.
  • Christmas & Winter Cocktails: Shake and stir festive, spirit-forward drinks that embrace deep holiday spice profiles, warmth, and seasonal botanicals.
  • Holiday Elegance & Comfort Food: Elevate simple, rustic comfort foods into stunning, party-ready presentation plates.

The Pairing Matrix Focus:

  • Richness vs. Acidity: Discover how to cut through heavy winter cheeses, cream bases, and buttery pastries using sharp, bright beverage profiles.
  • Holiday Spice Profiles: Learn to mirror and complement baking spices like cinnamon, clove, nutmeg, and ginger in both the glass and the plate.
  • The Magic of Sparkling Wine: Explore why effervescence and bubbles are the absolute best palate-cleansers for rich holiday food.
  • Crowd-Pleasing Strategies: Master versatile wine and cocktail selections that satisfy a wide range of guest preferences without breaking your budget.

Winter Comfort Pairings: Booze & Cozy Foods

Tuesday
December 1
6-8 p.m.
CRN# 91301
CFP 591-51
Fee: $75

Note: Students must be 21 years of age or older. Please drink responsibly.

Beat the winter chill and master the art of the cozy gathering with the ultimate cold-weather pairing masterclass. When the temperature drops, our culinary cravings shift to deep richness, slow-braised meats, and comforting textures. In this hands-on community education workshop, you will step into our warm, professional culinary labs to master the secrets of winter hosting. We will explore how to craft elevated, comforting small bites and decadent shared dips that bring people together, while learning how to pair them with robust beverages that stand up to hearty winter flavors. Guided by the Flavor Architect, Chef Michael Niccoli, and Professor of Proof, Jay Larkin, you will dive into the science of weight, body, and structure. You will learn exactly how to balance rich fats, deep savory sauces, and sweet holiday finishes with bold wines, spirits, and fortified pours. Register for Winter Comfort Pairings: Booze & Cozy Foods

Cozy Winter Themes Blended into the Night:

  • Winter Braises & Big Reds: Discover the profound synergy between slow-simmered, tender meats and robust, full-bodied red wines.
  • Comfort Food & Winter Hosting: Learn prep-ahead strategies for hosting low-maintenance, high-elegance cold-weather gatherings.
  • Whiskey Pairings: Master the art of matching the heat and spice of fine whiskies with savory, rich comfort foods.
  • The Holiday Dessert Table: Explore how to elevate your winter sweet spreads with sophisticated liquid pairings.

The Beverage Pairing Focus:

  • Tannins vs. Braised Meats: See how the heavy proteins in slow-cooked meats soften bold tannins in wine, unlocking hidden flavor notes.
  • Sweetness & Fortified Wines: Master the rules of dessert pairing by matching rich chocolates with complex, fortified wines.
  • Structure & Richness: Understand why heavy, buttery, and cheesy comfort foods require specific structure and acidity in the glass to avoid overwhelming the palate.
  • Weight & Body Matching: Learn how to evaluate the "weight" of your food so it perfectly mirrors the body of your beverage.