Programs and Courses - Schenectady County Community College
Programs and Courses - Schenectady County Community College
Programs and Courses - Schenectady County Community College
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Culinary <strong>Courses</strong>Creative MixologyCFE 324-51 60365 $150Tuesdays, June 4-July 23, 6-9 pmThis course will provide you with the basic skills youneed to work at <strong>and</strong> manage a bar that serves alcoholic<strong>and</strong> non-alcoholic beverages. It will introduce you tobasic production processes <strong>and</strong> varieties of alcoholicbeverages. Laws <strong>and</strong> procedures related to responsiblealcohol service will be explored <strong>and</strong> reviewed. Studentswill become certified through the Training <strong>and</strong>Intervention Program for Servers of Alcohol (TIPS).Materials Fee: $20 TIPS booklet to be purchased inthe bookstore prior to class. This class is taught by JayLarkin, an Instructor in the School of Hotel, Culinary Arts<strong>and</strong> Tourism at SCCC.Wine Exploration <strong>and</strong> TastingCFE 325-51 60587 $150Mondays, June 3-July 22, 6-9 pmThe topic of wine tasting can be daunting. With this course you will feel much more comfortablewith not only discussing but tasting with confidence. Discussion <strong>and</strong> tasting ineach class will allow you to explore the topic from the fruit to the process to the service <strong>and</strong>pairing with foods. Over eight weeks we will cover white wines (Chardonnay, Pinot Grigio,Riesling), red wines (Cabernet Sauvignon, Merlot, Chianti, Pinot Noir) <strong>and</strong> Sparkling/Champagne. This class is taught by Jay Larkin, an Instructor in the School of Hotel, CulinaryArts <strong>and</strong> Tourism at SCCC.Puff Pastry Dough <strong>and</strong> Assorted PastriesCFE 397-01 60591 $95Wednesday, June 19, 5:30-9:30 pmEach student will prepare a batch of the classic French PateFeuillete, better known here as puff pastry dough. Theinstructor will also demonstrate a faster version known asblitz puff pastry. To illustrate the versatility of this dough,the class will produce a variety of pastries including turnovers,fruit diamonds, napoleons <strong>and</strong> palmiers. All students mustcome dressed to bake with an apron, a hair b<strong>and</strong> or hatto restrain their hair <strong>and</strong> closed toed shoes. This course istaught by Paul Krebs, a Professor in the School of Hotel, Culinary Arts <strong>and</strong> Tourism at SCCC.Summer 2013 • 19
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