Winter/Spring 2019 Offerings: Cooking

Learn from local chefs, cooks and bakers, and discover delicious, healthy food ideas for your busy lifestyle!

Most cooking classes are hands-on and interactive and all are led by qualified instructors. Please wear comfortable clothes/shoes with hair pulled back. Unless indicated, you will have an opportunity to taste the dishes prepared in class.

InstantPot
InstantPot cooking was all the rage in 2018. Now, we will learn even more recipes to use in 2019. If you just received an InstantPot for the holidays or want to learn more simple and home-cooked meals made in 30 minutes or less, this is the class for you. Course fee includes $10 materials fee.
61161
$25
1 Session, DCC 135
Sat., 3/9, 10 a.m. - noon
Sarah Diamond, Instructor
Disclaimer

Easter Brunch Made Easy
Unsure how to plan a delicious brunch menu? We’ve got you covered with crowd-pleasing recipes, from cinnamon rolls to a fresh veggie torte. Learn to make Brussels sprouts (three ways!) to keep your brunch colorful and delicious. Trust us: your next hosted brunch will be a game-changer. Course fee includes a $25 materials fee.
61018
$45
1 Session, DCC 135
Sat., 4/13, 9:30 a.m. - 12:30 p.m.
Sarah Diamond, Instructor
Disclaimer

Mexican Cooking
Join us to learn how to make several basic Mexican American appetizers, salads and street tacos, just in time for your Cinco de Mayo party. Learn a few new twists from your traditional Taco Tuesday. Course fee includes $10 materials fee.
61173
$35
1 Session, DCC 135
Mon., 4/29, 10 a.m. - 1 p.m.
Mirissa Casey, Instructor
Disclaimer

Methods of Cooking
This class will focus on two or three methods of cooking and we will prepare a dish for each in a fun casual hands-on interactive class environment. Course fee includes $10 materials fee.
61174
$35
1 Session, DCC 135
Mon., 5/6, 10 a.m. - 1 p.m.
Mirissa Casey, Instructor
Disclaimer

COOKING WITH KIDS

Learn to Make Sweets with Your Lil’ Sweetie
You will work with your child (ages 5-10) to create delicious no bake desserts. This is a chance to spend quality time with your lil’ sweetie and learn recipes you’ll both want to create over and over again. Course fee includes $15 materials fee and is for one parent and one child. Both must be registered.
61020
61026 - child’s registration
$30
1 Session, DCC 135
Fri., 3/8, 6 - 8 p.m.
Sarah Diamond, Instructor
Disclaimer

61162

61163 - child’s registration
$30
1 Session, DCC 135
Fri., 3/15, 6 - 8 p.m.
Sarah Diamond, Instructor
Disclaimer

Mom or Dad and ‘Lil Chef
Want to make Sunday dinners more fun? Have your child help out! In this class you and your child (ages 5-10) will learn to create family meal options. You will get to spend time with your little one, while they learn a new skill. Course fee includes $20 materials fee and is for one parent and one child. Both must be registered.
61164
61165 - child’s registration
$35
1 Session, DCC 135
Fri., 3/29, 6 - 8 p.m.
Sarah Diamond, Instructor
Disclaimer

61166
61167 - child’s registration
$35
Fri., 4/5, 6 - 8 p.m.
Sarah Diamond, Instructor
Disclaimer

Kids Cooking – KIDS CLASS
This four-week class will help you teach your child (ages 8-14) the basics of cooking. We will learn to make different sauces and pasta and your child will also learn basic knife skills. Course fee includes a $50 materials fee.
60803
$89
4 Sessions, DCC 135
Sun., 3/24 - 4/14, 10 a.m. - noon
Sarah Diamond, Instructor
Disclaimer

LET’S BAKE!

Beginner Cookie Decorating Class
If you’ve never worked with royal icing or have dabbled just a little, this class will help you get the ball rolling. We’ll briefly talk about the basics of baking cookies and some tips and tricks of the trade, but then we’ll move right into the world of decorating. We will work step by step on each cookie to learn the various decorating techniques used with royal icing. There are five cookie designs planned and we will keep things rolling to get them all completed by the end of class. You will be taking them home with you along with an icing recipe, a sugar cookie recipe, decorating tool, cookie cutter, piping bags and packet of seasonal sprinkles and/or cookie decorations. We’ll also discuss places online to check for additional tutorials, instructional blogs, recipes and vendors/suppliers for those who want to take it to the next level. Open to ages 12 and up. Students who have to withdraw must do so at least one week prior to the start of the course for a full refund.
Cindy Burek of Buttercup Cookie, Instructor

60916
$65
1 Session, DCC 135
Sat., 2/9, 9:30 a.m. - noon
Valentine’s Day theme
Disclaimer


60917
$65
1 Session, DCC 135
Wed., 3/13, 6 - 8:30 p.m.
St. Patrick’s Day theme
Disclaimer


61022
$65
1 Session, DCC 135
Tues., 4/9, 6 - 8:30 p.m.
Easter theme
Disclaimer


61070
$65
1 Session, DCC 135
Thurs., 5/16, 6 - 8:30 p.m.
Spring theme
Disclaimer

How to Make Royal Icing
Have you ever used store bought royal icing to construct a ginger bread house? Have you ever tried to make royal icing yourself? Achieving the proper icing consistency is what seems to hold people back from cookie decorating with royal icing. It can be challenging when first learning to make it, so this class aims to make the process easier so you can move right into the fun part of making cookies: decorating!

You will be taught how to make royal icing using meringue powder, not raw egg whites, to be on the safe side. We’ll first go over the recipe basics and then make the icing step by step. We will then break into groups so everyone can participate in making more batches of icing. After that we will divide the icing batches, color them with gel paste food coloring and fill pastry bags or containers for everyone to take home. I will also go over the storage of the icing and uses for any leftovers. All supplies are provided. Students will go home with their freshly made icing and a 6 oz. supply of meringue powder, 4-color gel paste starter kit and pastry bags for piping, a $20 value. Students who have to withdraw must do so at least one week prior to the start of the course for a full refund.
61076
$60
1 Session, DCC 135
Thurs., 2/28, 6 - 8 p.m.
Cindy Burek of Buttercup Cookie, Instructor
Disclaimer

How to Make Royal Icing “Transfer” Decorations
Do you make royal icing periodically and always seem to have leftovers that you aren’t quite sure what to do with? This class is your answer! Learn how to create those cute decorations you see on top of cookies and cupcakes. In this class, you’ll learn to create hearts and lips for Valentine’s Day, carrots and eggs for Easter, pumpkins and candy corn for Halloween, wreaths and trees for Christmas, and various beautiful flowers. You will follow printed templates to create designs for use on your baked goods and go home with your icing transfers as well as the design templates and some new tip/tubes and piping bags, a $15 value. Students who have to withdraw must do so at least one week prior to the start of the course for a full refund.
61077
$55
1 Session, DCC 135
Mon., 3/25, 6 - 8 p.m.
Cindy Burek of Buttercup Cookie, Instructor
Disclaimer

Disclaimer

The kitchen and recipes used in our cooking classes may contain ingredients or other substances which could cause allergic reactions in some individuals. The college cannot be and is not responsible for any allergic reaction(s) that may occur as a result of participating in any of our cooking classes.

Hudson Valley Community College does not assume any liability or responsibility for any allergic and/or adverse reactions to food touched or consumed or substances or items one may come into contact with while participating in culinary classes.

Additional Resources

Craft Supplies
Material Lists & More
Some courses require that students are prepared with information beyond that in the course description - including materials lists, computer information or next steps.
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Forms
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Refunds & Cancellations
Cancellation and refund policies vary depending on the type and length of course. Find out about course cancellations, requesting a refund and more.

Get in Touch

Community and Professional Education

Guenther Enrollment Services Center, Room 252

Fax: (518) 629-8103

Regular Hours: Monday - Friday, 8 a.m. - 5 p.m.
Summer Hours: Monday - Friday, 8 a.m. - 4 p.m.
(excluding college holidays and vacations)