Friday, May 29, 2009

Summer Cooking Courses at SCCC

I am offering a number of cooking classes, continuing education classes at Schenectady County Community College this summer as is another instructor. While my classes are directed to the advanced amateur cook and professional chef, the courses by Chef Sokol are geared toward children, teens and young adults. Registration is available online (register here, course numbers here).

Modern Charcuterie for Advanced Amateur Cooks and Chefs: Learn how to prepare forcemeats for pâtés, terrines and sausages; handle, store, and stuff casings; prepare condiments including ketchups, flavored mustards, cold sauces and dressings; and practice the proper way to cure and smoke meats and seafood. Instructor: American Culinary Federation-certified executive chef and certified culinary judge Christopher Tanner. Meets 9 a.m. to 2:30 p.m. on four Mondays, June 8-29. $415.

Fundamentals of Taste and Flavor: Go on a journey of flavors through cooking methods using a range of ingredients, including herbs, spices, aromatics, oils, vinegars, produce and dairy items. Students will also attempt to understand the development of flavor through cooking techniques that impact flavor: sauté, poach, smoke, steam. Instructor: Tanner. Meets: 9 a.m. to 2:30 p.m. on four Tuesdays, June 9-30. $400.

American Culinary Federation Certification: Certification through the American Culinary Federation (ACF) demonstrates skill, knowledge and professionalism to the food service industry. Learn details of the practical and written tests for the various certifications with the ACF. Students will also have a full practice of the practical exam proctored by an ACF practical examiner. Instructor: Tanner. Meets 9 a.m. to 3:30 a.m. Three days, Monday through Wednesday, July 20 to 22. $350.

Professional Baking for Children (age 10 to 13): Instruction in measurement, mixing, sanitation and the baking of breads and pastries. Instructor: Gail Sokol, an SCCC adjunct culinary instructor and author of “About Professional Baking.” Two sessions, both 9 a.m. to 2:30 p.m. Monday through Thursday: July 6 to 9 and 13 to 16. $375 each session.

Professional Baking for Teens (age 14 to 17): Recipes will include vegetable summer rolls, tukey and olive empanadas, vegetarian strudel, double-chocolate biscotti and more. Instructor: Sokol. Two sessions, both 9 a.m. to 2:30 p.m. Monday through Thursday: July 20 to 23 and 27 to 30. $375 each session.

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