Culinary Courses

Spring 2020 Community Education Courses

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See a printable PDF of the Spring Workforce Development and Community Education course book.


Culinary Courses

Saturday, February 8
9 a.m.-1 p.m.

CRN# 10723
CFP 533-01
Fee: $105
Instructor: Rocco Verrigni
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 dough. They will cut various pasta varieties, preparing accompanying sauces, and finally, and most importantly, mangia la pasta! Students will work in pairs or individually depending upon the recipe and the total number of students enrolled in the class. All students must come dressed to bake with an apron, a hat to restrain their hair, and closed-toed shoes. Click here to register.

Wednesdays, February 12 – April 8
6-9 p.m.

CRN# 11071
CFP 516-51
Fee: $150
Instructor: Jay Larkin
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: approximately $30, TIPS booklet to be purchased through the instructor prior to class. Please e-mail the instructor at Students must be 18 years of age or older. Click here to register.

Thursday, February 20
6:30-9 p.m.

CRN# 11096
CFP 746-51
Fee: $35
Instructor J. Stephen Casscles
This class is for those who wish to grow small fruits either in their backyard or on their small fruit farms. Growing small fruits be they blueberries, brambles, strawberries, or currants in your backyard can be rewarding and productive. This class will give an overview on how to successfully grow these attractive fruits in your home landscape for ornamental purposes and for fruit production. Special attention will be devoted to fruit cultivars that grow well in the Capital District. Click here to register.

Tuesday, March 3
6-8 p.m.

CRN# 11072
CFP 524-51
Fee: $40
Instructor: Jay Larkin and Kim Otis
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), simple yet elegant décor, and beverages (cocktails and sips) to please any palate. Click here to register.

Thursday, March 5
6:30-9 p.m.

CRN# 11097
CFP 744-51
Fee: $35
Instructor J. Stephen Casscles
This introductory class will instruct students on how to establish and maintain a backyard vineyard or orchard in the Capital District. Topics covered include: identifying suitable fruit land or modifying your current backyard to grow fruit; how to plant and layout a backyard vineyard or orchard; selecting suitable grape or orchard fruit varieties; trellising and training options; how to prune vines and tree fruits; and how to maintain a vineyard or orchard to produce a bountiful crop of fruits for wine, juice or fresh consumption. Click here to register.

Saturday, March 7
9 a.m.-1 p.m.

CRN# 11098
CFP 546-01
Fee: $105
Instructor: Rocco Verrigni
In this hands-on class, Chef Verrigni will be sharing the family recipes he grew up with, passed on from grandma to mom and his siblings. Most are annual rituals prepared and served around certain holidays, such as Easter, and will feature late winter/early spring food items. A sampling of some of the items that may be prepared are Maccheroni Pie (minyatz), Easter Pie (ham, egg and cheese), Erbazzone (spinach, pancetta), Rice and Ricotta Easter Pie, and Ricotta Pie. Students will work in pairs or individually depending upon the recipe and the total number of students enrolled in the class. All students must come dressed to bake with an apron, a hat to restrain their hair, and closed-toed shoes. Click here to register.

Tuesday, March 10
6-8 p.m.

CRN# 11070
CFP 515-51
Fee: $40
Instructor: Jay Larkin
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. Click here to register.

Saturday, April 11
11:30 a.m.-1:30 p.m.

CRN# 11099
CFP 545-51
Fee: $55
Instructor: Tara Kitchen
This course will be taught at Tara Kitchen, located at 431 Liberty St., Schenectady, N.Y., 12305
Students will learn how to use a tagine and make your very own Moroccan lunch. Equipment and ingredients for this interactive class will be provided. Students will also leave with a gift bag. Click here to register.

Friday, May 1
1:30-4:45 p.m.

CRN# 10754
CFP 529-51
Fee: $82
Instructor: Amy Koren-Roth, Taste of Troy Food Tours
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. 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. Click here to register.

Saturday, May 2
10 a.m.-1 p.m.

CRN# 10755
CFP 530-51
Fee: $79
Instructor: Amy Koren-Roth, Taste of Troy Food Tours
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. 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. Click here to register.

Restaurant and Bar Operations Bootcamp

Learn with SUNY Schenectady Faculty Experts Jay Larkin and Kim Otis
Take All Four Sessions or Individual Classes.

Tuesday, February 4
6-8 p.m.

CRN# 11085
CFP 539-51
Fee: $50
The backbone of any profitable business is learning to control costs and price accordingly. Topics covered will include inventory, purchasing, pricing, food cost, waste reduction strategies, total dollar inventory value, staffing and more. Click here to register.

Tuesday, February 11
6-8 p.m.

CRN# 11086
CFP 540-51
Fee: $50
Marketing is ever increasing and has no finish line. The more you know and apply wisely in this area the greater the return on investment. Make a splash and increase business with unique approaches to marketing and social media. Click here to register.

Tuesday, February 18
6-8 p.m.

CRN# 11087
CFP 541-51
Fee: $50
Customer service is more than manners, it’s a MINDSET. Eighty percent of your business comes from 20% of your customers. Is your 20% enough to survive? Learn how to implement a customer service mindset in your business and reap the rewards creating something customers want to be a part of constantly. Click here to register.

Tuesday, February 25
6-8 p.m.

CRN# 11088
CFP 542-51
Fee: $50
Training is often overlooked and certainly underappreciated. Training is the backbone of customer service and customer loyalty. Learn how to consistently, effectively, and inexpensively train your staff members to be at the top of their game at all times. This will not only lead to customer loyalty; it will learn to better employee retention. Click here to register.

Tuesdays, February 4-25
6-8 p.m.

CRN# 11089
CFP 543-51
Fee: $150
Save 25% when you enroll in the entire series. Click here to register.