Fall Culinary Courses

Fall 2026 Community Education Culinary Courses

NEW! Authentic NY Style Bagels & Naan

Saturday
September 12
9 a.m.-1 p.m.
CRN# 91289
CFP 576-51
Fee: $150

Let’s roll up our sleeves and learn the art of perfect bagel-making in this fun, hands-on class! You’ll mix, knead, shape, boil, and bake your own fresh bagels with a choice of toppings. Leave with warm bagels, new skills, and the confidence to recreate a bakery-quality bagel at home. Additionally, we will make classic, hearth baked naan. Register for Bagels & Naan

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

NEW! Spring Rolls from Scratch

Saturday
September 19
9 a.m.-1 p.m.
CRN# 91296
CFP 582-51
Fee: $150

Join us for a fun and hands-on cooking class where participants will learn how to make fresh and delicious spring rolls from start to finish. Students will explore basic preparation techniques, practice rolling methods, and create a variety of flavorful fillings and dipping sauces. Perfect for beginners and food lovers alike, this course offers a tasty way to build kitchen skills and enjoy a popular Asian-inspired dish. Register for Spring Rolls from Scratch

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

NEW! Scones 3 Ways

Saturday
October 3
9 a.m. -1 p.m.
CRN# 91290
CFP 577-51
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 583-51
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 25
9 a.m.-1 p.m.
CRN# 91291
CFP 578-51
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 579-51
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 584-51
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 580-51
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 581-51
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!

Woodfired Cooking and Whiskey Pairings

Tuesday
September 8
6-8 p.m.
CRN# 91300
CFP 586-51
Fee: $75

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

Master the elements of flame, ash, and barrel in this primal, high-flavor culinary masterclass.

There is nothing quite like the deep, intoxicating aroma of live-fire cooking. In this immersive community education workshop, you will step into our professional culinary environment to explore the rugged world of wood-fired gastronomy. We are bringing together the harvest, the hearth, and the glass to teach you how oak, char, and smoke can be harnessed as actual culinary ingredients. The heart of this class is our specialized pairing lab, where we explore the deep relationship between wood-fired char and premium whiskies. You will discover how the smoky, caramelized notes of oak-aged spirits act as a bridge to rich, umami-forward dishes, mastering the delicate balance between char bitterness and spirit sweetness. Register for Woodfired Cooking and Whiskey Pairings

Class Themes Blended into the Night:

  • Harvest, Heat & Hearth: Celebrate seasonal ingredients kissed by intense, direct wood fire.
  • Oak, Char & Smoke Workshop: Learn the mechanics of wood selection, smoke density, and flame control.
  • Wood-Fired Cooking: Witness professional techniques for searing, roasting, and ember-cooking.

The Pairing Focus:

  • Smoke as a Flavor Bridge: Using wood smoke to seamlessly connect complex food textures with complex spirits.
  • Oak-Aged Spirits & Umami: Harnessing the savory depth of aged whiskey to elevate rich, flame-seared proteins.
  • Barrel Characteristics: Deconstructing how vanilla, tannin, and oak notes in the glass complement char on the plate.
  • The Bittersweet Balance: Learning to balance the bitter edge of wood char with the natural sweetness of malt and corn.

Scoop, Sip & Savor: The Ultimate Ice Cream & Drinks Infusions class

Monday
September 21
6-8 p.m.
CRN# 91303
CFP 589-51
Fee: $75

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

Forget everything you know about standard sprinkles and synthetic syrups. In this exclusive, community education workshop, you will unlock the culinary secrets of flavor extraction. Guided by expert instructors, you will learn how to warm-steep and cold-infuse fresh botanicals, freshly roasted coffees, and whole spices directly into premium artisanal ice creams and velvety sorbets. But, we don't stop at the churn. Once our frozen creations are perfected, you will enter the sensory portion of the class to discover how temperature, fat, and sugar interact with fine beverages. Register for Scoop, Sip & Savor: The Ultimate Ice Cream and Drinks Infusion

What's on the Tasting Menu?

  • The Craft Beer Harmony: Discover how a deep, roasted local stout cuts through the rich fat of a house-churned, espresso-infused vanilla bean ice cream. Perhaps a local IPA that provides the bitter to the ice cream sweet.
  • The Wine Contrast: Learn how the crisp acidity or subtle sweetness can be paired with these sweet treats!
  • The Boutique Spirit Finale: Master the rules of proof and palate by balancing a spirit with an indulgent infusion.

Beer, Wine, Spirit & Mushroom Workshop

Tuesday
October 6
6-8 p.m.
CRN# 91302
CFP 588-51
Fee: $75

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

Delve into the rich, earthy flavors of the fungal kingdom in this unique culinary workshop designed for adventurous food and beverage lovers. Mushrooms are celebrated by chefs worldwide for their intense umami depth, complex textures, and incredible culinary versatility. In this hands-on community education class, you will step into SUNY Schenectady’s state-of-the-art culinary labs to explore how to cook with an array of wild, cultivated, and exotic mushrooms. The highlight of the evening is an interactive sensory pairing lab. You will learn the principles of flavor bridging, weight balancing, and contrast by matching each mushroom-forward creation with a curated flight of craft beers, fine wines, and boutique spirits. Register for Beer, Wine, Spirit & Mushroom Workshop

The Umami Pairing Menu:

  • The Craft Beer Bridge: Pair the crisp, effervescent bite of a local Belgian-style ale or earthy farmhouse Saison with crispy, golden-fried oyster mushrooms.
  • The Wine Harmony: Match a velvety, forest-floor-forward Pinot Noir or a rich, buttery Chardonnay with a decadent, savory wild mushroom risotto.
  • The Spirit Contrast: Discover how the smoky, charred-oak notes of an aged bourbon or rye whiskey stand up to the robust texture of a grilled portobello steak or a rich mushroom pâté.

Holiday Cocktails & Seasonal Small Bites

Tuesday
October 20
6-8 p.m.
CRN# 91299
CFP 585-51
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 587-51
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.