39 Textbook Required BAKING & COOKING NEW! REMOTE Apple Season Recipes With apple season in full swing, learn new recipes featuring the quintessential fall ingredient. During this cooking demonstration and tip-filled class, you will discover how to infuse flavors from the orchard throughout your cooking. We will be covering a variety of recipes that incorporate apples including a chicken dish, side dishes, dessert, and more. CE-COOK 2078, 1 Tues., Oct. 17, 6:30-8:00 PM, $25. V Young. #92133 IN-PERSON Buttercream Decorating Techniques Learn the basic art of decorating with buttercream. In this workshop, learn how to prepare icing to obtain the right consistency for decorating, how to color icing, and how to fill a decorating bag. Discover the basic art of cupcake and cake decorating through basic baking tips and tricks. Transform simple and ordinary piping techniques into extraordinary designs. In the first class, students will bring eight cupcakes to decorate and for the second class, students will bring a cake to decorate. At SUNY Westchester Valhalla: CE-COOK 2060, 2 Sat., $65 (+ $40 materials fee, payable to instructor). L Nicholas Sec A: Sept. 9-16, TEC 114, 10:00 am-1:00 pm. #91932 Sec. B: Oct. 7-14, KNC-4, 4:00-7:00 pm. #91933 IN-PERSON Fondant Decorating Techniques Learn the art of decorating with fondant. Learn how to work with fondant and color fondant, cover a cake, and make fondant decorations. Students will bring a cake to decorate and a container to carry home their completed cake project. At SUNY Westchester Valhalla: CE-COOK 2061, 1 Sat., Dec. 16, $26 (+ $40 materials fee, payable to instructor). L Nicholas. Sec. A: 10:00 am-12:00 noon, KNC-4. #91934 Sec. B: 4:00-6:00 pm, KNC-5. #91935 IN-PERSON Fun with Spices Want to learn how to weave the healthy benefits and seductive flavor of spices into your culinary repertoire? This class is for you! Discover about common spices, how to work with them, their health benefits, and the importance of layering flavor. Students will also learn to make five different spice blends from around the world and discuss how to use these in recipes. $35 materials fee per person, includes spices, storage supplies and cookbook. At SUNY Westchester Valhalla: CE-COOK 2070, 2 Sat., Sept. 16 & 23, 10:00 am-12:30 pm, KNC-2, $60 (+$35 for recipe book and materials for class, payable to instructor). R Bhattacharya. #92060 IN-PERSON Indian Cooking Made Fun and Simple Love Indian food and want to learn how to cook it in an easy and practical manner? You are in luck! This series of classes will take you through a complete journey in Indian cooking, covering everything from stocking up an essential spice pantry to cooking your favorite dishes and incorporating healthy seasonal produce. This virtual class is designed for all levels and will accommodate most dietary restrictions. At SUNY Westchester Valhalla: CE-COOK 2064, 4 Sat., Sept. 8-29, 5:30-8:00 pm, KNC-3, $130 (+$20 for required cookbook, payable to instructor). R Bhattacharya. #92061 REMOTE Vibrant Soups Winter ingredients transform into cozy and warming soups. Learn to make two soups, an Italian pasta e fagioli (pasta and beans) and roasted vegetable soup while exploring customization, flavor combinations, and all the tips necessary for creating delicious winter meals based around these satisfying recipes that can be made vegan or vegetarian. (Ingredient list and recipe provided in advance for those who wish to cook along.) CE-COOK 2076, 1 Tues., Nov. 14, 6:30-8:00 pm, $20. V Young. #91886 NEW! IN-PERSON Looking Under (and Beyond) the Label Does it matter that you can’t pronounce most of the ingredients listed in your meals or your kids’ snacks? What exactly are “natural” flavors? Why are there over 60 names for sugar? Confused about which cooking oils are good to use? You’re not alone. In this eye-opening course, we’ll dissect the food labels of our favorite products to learn what we’re really feeding ourselves and our family. We will uncover why we crave certain foods, learn about chemical ingredients and how they affect us, and dig deep into the quality of our food and the food industry. Come with an open mind and a willingness to participate. At SUNY Westchester Valhalla: CE-HLTH 2103VA, 3 Thurs., Oct. 12-26, 10:30-11:30 am, KNC-3, $40. S Wood. #91862 PHONE MAIL ONLINE EASY WAYS TO REGISTER 3 SEE PG. 54 FOR DETAILS
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