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Food & Nutrition   

 

  • Cocktail Makers' Class
  • CRN 60788
    Fee: $60.00
    Instructor: Vincent Petronio
    Capacity Remaining: 6
    Dates: 3/9/2022 - 3/9/2022
    Times: 6:00 PM - 7:30 PM
    Days: W
    Sessions: 1
    Building: Plumley Complex, Rome Campus
    Room: 134 Lab - Food/Cooking
     Show Description

    Participants must show proof of age; 21+ only.

 

  • Lebanese Cooking with Zeina's 1
  • CRN 29841
    Fee: $60.00
    Instructor: Melissa & Layla Zeina
    Capacity Remaining: 2
    Dates: 3/7/2022 - 3/7/2022
    Times: 5:30 PM - 8:30 PM
    Days: M
    Sessions: 1
    Building: Plumley Complex, Rome Campus
    Room: 134 Lab - Food/Cooking
     Show Description

 

  • Lebanese Cooking with Zeina's 2
  • CRN 29842
    Fee: $60.00
    Instructor: Melissa & Layla Zeina
    Capacity Remaining: 4
    Dates: 3/21/2022 - 3/21/2022
    Times: 5:30 PM - 8:30 PM
    Days: M
    Sessions: 1
    Building: Plumley Complex, Rome Campus
    Room: 134 Lab - Food/Cooking
     Show Description

 

  • Lebanese Cooking with Zeina's 3
  • CRN 29843
    Fee: $60.00
    Instructor: Melissa & Layla Zeina
    Capacity Remaining: 7
    Dates: 4/4/2022 - 4/4/2022
    Times: 5:30 PM - 8:30 PM
    Days: M
    Sessions: 1
    Building: Plumley Complex, Rome Campus
    Room: 134 Lab - Food/Cooking
     Show Description

 

  • Sushi Making 101
  • CRN 60794
    Fee: $60.00
    Instructor: Vincent Petronio
    Capacity Remaining: 4
    Dates: 4/6/2022 - 4/6/2022
    Times: 6:00 PM - 7:30 PM
    Days: W
    Sessions: 1
    Building: Plumley Complex, Rome Campus
    Room: 134 Lab - Food/Cooking
     Show Description

 

  • Brewing Fundamentals Certificate Program
  • CRN 60173
    Fee: $350.00
    Instructor: Scott Grenier, Joseph Kinney, Richard Michaels
    Capacity Remaining: 11
    Dates: 4/14/2022 - 5/26/2022
    Times: 6:00 PM - 9:00 PM
    Days: Th
    Sessions: 7
    Building: Academic Building, Utica Campus
    Room:
     Show Description

    Learn the process of brewing to enhance your small business or take your home-brewing to the next level. Go from bucket to barrel in this six-week course where we cover malt, water chemistry, hops, yeast, brew-house workflow and quality testing. We will cover the basics of reading malt and water reports, adjusting water chemistry, evaluating hops, harvesting and storing yeast, and performing basic quality checks for a small-scale brewery. An overview of the brewing process and best practices will round out the class. Students will have mixed lecture with hands-on learning, with opportunities to work with ingredients and apparatus. Learn how the science of water, hops, barley and yeast meet the art of brewing to create quality beer and how some principles apply to wine, cider and distilled spirits.
 

  • Brewing Fundamentals 1: Brewing Overview
  • CRN 60177
    Fee: $60.00
    Instructor: Richard Michaels
    Capacity Remaining: 10
    Dates: 4/14/2022 - 4/14/2022
    Times: 6:00 PM - 9:00 PM
    Days: Th
    Sessions: 1
    Building: Academic Building, Utica Campus
    Room:
     Show Description

 

  • Brewing Fundamentals 2: Barley 101
  • CRN 60172
    Fee: $60.00
    Instructor: Joseph Kinney
    Capacity Remaining: 10
    Dates: 4/21/2022 - 4/21/2022
    Times: 6:00 PM - 9:00 PM
    Days: Th
    Sessions: 1
    Building: Academic Building, Utica Campus
    Room: 143 Classroom
     Show Description

 

  • Brewing Fundamentals 3: Water Chemistry
  • CRN 60174
    Fee: $60.00
    Instructor: Scott Grenier
    Capacity Remaining: 10
    Dates: 4/28/2022 - 4/28/2022
    Times: 6:00 PM - 9:00 PM
    Days: Th
    Sessions: 1
    Building: Academic Building, Utica Campus
    Room:
     Show Description

    Water makes up 95% of beer and is often overlooked as an ingredient. Students will understand water hardness, where to find it on a water report, and best practices for adjusting water to make it suitable for brewing. Students will work hands on with local water reports and information to create ideal brewing water for a variety of styles.
 

  • Brewing Fundamentals 4: Hops 101
  • CRN 60175
    Fee: $60.00
    Instructor: Scott Grenier
    Capacity Remaining: 10
    Dates: 5/5/2022 - 5/5/2022
    Times: 6:00 PM - 9:00 PM
    Days: Th
    Sessions: 1
    Building: Academic Building, Utica Campus
    Room:
     Show Description

    Often the most talked about topic when it comes to beer. Here we will see how the different varieties of hops affect the flavor and aroma of beer. Students will learn the basics of hops, kettle hopping and methods for dry hopping. Whole leaf and pelleted hops will be brought in for examination and evaluation.
 

  • Brewing Fundamentals 5: Intro to Yeast
  • CRN 60176
    Fee: $60.00
    Instructor: Joseph Kinney
    Capacity Remaining: 10
    Dates: 5/12/2022 - 5/12/2022
    Times: 6:00 PM - 9:00 PM
    Days: Th
    Sessions: 1
    Building: Academic Building, Utica Campus
    Room:
     Show Description

    Students will learn the nutritional requirements of yeast in wort and the challenges of fermenting wine and cider. Methods for harvesting yeast and storing it for re-use will be examined, as well as optimal growth, fermentation and storage conditions. Students will work hands-on with brewer’s yeast to perform cell counts and determine cellular viability.
 

  • Brewing Fundamentals 6: Quality
  • CRN 60178
    Fee: $60.00
    Instructor: Richard Michaels
    Capacity Remaining: 10
    Dates: 5/19/2022 - 5/19/2022
    Times: 6:00 PM - 9:00 PM
    Days: Th
    Sessions: 1
    Building: Academic Building, Utica Campus
    Room:
     Show Description

    This class will dive into basic quality checks a small brewery can perform. From basic microbiological plating to gravity, pH, oxygen and what they mean to beer and brewing. We will show students some basic quality checks they can perform to ensure a consistent and delicious beer.
 

  • Brewing Fundamentals 7: Off-Flavors & Characteristics
  • CRN 60197
    Fee: $60.00
    Instructor: Richard Michaels
    Capacity Remaining: 10
    Dates: 5/26/2022 - 5/26/2022
    Times: 6:00 PM - 9:00 PM
    Days: Th
    Sessions: 1
    Building: Academic Building, Utica Campus
    Room:
     Show Description

    Experience common off-flavors found in beer. Hone your skills in identifying the most prevalent defects in beer. This hands-on workshop will allow students to familiarize themselves with ten known beer defects. Off flavors presented will be DMS, Diacetyl, Acetaldehyde, Trans-2-nonenal, lightstruck, and hydrogen sulfide and more.