RIVERHEAD DOWNTOWN CENTER
CULINARY ARTS
For further information please call Continuing Education at (631) 451-4114.
INTERNATIONAL AND SPECIALTY DISHES
XP80 Paella and TRIMMINGS For a Crowd Tuition $72.00
Explore variations of this legendary dish of Spain. In addition to paella, you will learn to make simple tapas, such as sautéed garlic mushrooms and saffron meatballs. We’ll add flan (Spanish egg custard) for dessert and two irresistible variations of Sangria. (1 meeting)
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9020
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Wednesday
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5/21
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6:00pm-10:00pm
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Culinary Lab
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XP81 SUSHI ROLLS 101 Tuition $72.00
In this sushi-making class for beginners, you’ll learn the basics such as cooking sushi rice, assembling fillings and rolling ingredients using a bamboo mat. The menu will include: inside-out California rolls, spicy tuna rolls and shiitake mushroom-sesame rolls. You’ll also prepare sushi restaurant staples such as edamame, miso soup and salad with carrot-ginger dressing. (1 meeting)
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9021
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Friday
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3/14
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6:00pm-10:00pm
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Culinary Lab
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XP83 A Taste of Thailand Tuition $72.00
Explore the unique ingredients, simple techniques and delicious recipes of Thai cooking, one of the most distinctive of Southeast Asia. You’ll learn to make authentic versions of some of the country’s most popular recipes, and then sit down to enjoy them. You’ll make: Tom Yum (hot and sour shrimp soup), summer rolls, spicy grilled beef salad, Pad Thai and coconut sticky rice with mango. (1 meeting)
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9022
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Wednesday
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2/6
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6:00pm-10:00pm
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Culinary Lab
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XL22 EASY MEDITERRANEAN FOOD PREPARATION Tuition $45.00
Learn to make quick and easy meals, salads and desserts in the Mediterranean tradition. In addition to preparing ready-to-eat dishes, we will discuss the use of spices to enhance food. (2 meetings)
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9023
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Wednesday
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5/7-5/14
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6:00pm-8:00pm
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Culinary Lab
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XP95 HOW TO COOK & PREPARE WILD GAME Tuition $54.00
Learn how to prepare game and create and choose the proper sauce to maximize your eating pleasure. (1 meeting)
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9024
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Friday
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4/11
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7:00pm-10:00pm
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Culinary Lab
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XP93 FOIE GRAS MADE EASY Tuition $54.00
Explore the history of foie gras. Learn the importance of proper searing and cooking and how to prepare accompanying flavorful sauces.
(1 meeting)
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9025
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Friday
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2/29
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7:00pm-10:00pm
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Culinary Lab
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XP21 FRENCH COUNTRY STYLE STEWS Tuition $54.00
Students will learn how to prepare and cook beef bourguignon, veal Marengo (veal stew) and bouchée à la reine (chicken stew).
(1 meeting)
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9026
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Thursday
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2/28
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7:00pm-10:00pm
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Culinary Lab
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BREADS
XP90 Sweet Dough Rolls and Babka Tuition $45.00
Learn about sweet dough, what it is and how it is made. Prepare cinnamon/sticky buns, sweet rolls and babka. Complete the product decorating. (1 meeting)
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9027
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Wednesday
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2/6
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7:00pm-10:00pm
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Baking Lab
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XP91 Artisan Breads Tuition $39.00
A hands-on, can’t miss, demonstration and explanation of how to create beautifully scored and dusted loaves of bread, including simple baguette cuts, flowers and European styles. (1 meeting)
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9028
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Tuesday
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5/6
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7:00pm-10:00pm
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Baking Lab
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XP92 Baking Beautiful Braided-Breads Tuition $45.00
A hands-on, can’t miss class on braiding beautiful loaves of bread. Products covered will include four knots and various braided loaves.
(1 meeting)
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9029
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Wednesday
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4/16
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7:00pm-10:00pm
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Baking Lab
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SOUPS AND DESSERTS
XP96 SUPER SOUPS Tuition $39.00
Learn to prepare soups from scratch by working with basic ingredients, starters and cooking techniques. (1 meeting)
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9030
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Friday
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3/14
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7:00pm-10:00pm
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Culinary Lab
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XP97 SECRETS TO GREAT DESSERTS Tuition $85.00
This course will cover the basics of making all varieties of sweet treats, including pastries, fruit desserts, pies, cakes, chocolates and soufflés. These recipes are based on the finest French & European techniques. (2 meetings)
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9031
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Tue/Wed
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2/26-2/27
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7:00pm-10:00pm
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Culinary Lab
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XP86 Reinventing the Cream Pie Tuition $45.00
Re-discover the classic cream pie and bring it into the modern era by using classic techniques, modern flavors and creating a new huge look. Learn step by step techniques, beginning with making the perfect dough and finishing with the perfect look. (1 meeting)
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9032
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Tuesday
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3/18
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7:00pm-10:00pm
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Culinary Lab
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XP61 GLORIOUS, FROZEN DESSERTS Tuition $30.00
This course will cover the production of ice cream and sherbet. Topics to be included are: a comparison of ice cream bases; analysis of pure vanilla as compared to artificial vanilla; flavor trends; toppings; cakes; and pies. (1 meeting)
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9033
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Tuesday
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2/12
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7:00pm-10:00pm
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Culinary Lab
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XP98 THE ART OF CRÈME BRULÉE Tuition $45.00
Students will learn how to make a basic vanilla crème brulée as well as three seasonal varieties. A special focus will be a safe method to caramelize sugar. (1 meeting)
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9034
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Thursday
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2/14
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7:00pm-10:00pm
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Culinary Lab
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SAFE COOKING
XP89 Using a Chef’s Knife Without Fear Tuition $36.00
Learn how to use a chef’s knife with confidence, speed, and safety. Get clean, accurate beautiful, cuts every time. (1 meeting)
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9035
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Wednesday
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3/5
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7:00pm-10:00pm
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TBA
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XP87 Food Safety for the Home Tuition $36.00
Learn the basics of food safety for the homemaker and the home chef. Learn proper cleaning and sanitizing techniques and temperature considerations. (1 meeting)
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9036
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Tuesday
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2/5
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7:00pm-10:00pm
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TBA
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SEAFOOD
XP12 TAKE THE FEAR OUT OF COOKING SEAFOOD AT HOME
Is it difficult to prepare seafood dinners? This series, which meets the first Monday in March, April and May, presents a simple, safe approach to preparing shellfish and salmon. Each meeting will include a lecture and demonstration, followed by students preparing seafood specialties. Students may enroll in one, two or all three sections.
SECTION 1. SHELLFISH APPETIZERS: Oysters, scallops, shrimp, health concerns Tuition $45.00
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9037
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Wednesday
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3/5
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7:00pm-10:00pm
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Culinary Lab
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SECTION 2. THE UBIQUITOUS SALMON: Farm-raised, wild, filleting techniques, health benefits Tuition $45.00
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CAMPUS
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SECTION
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DAY
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DATE
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TIME
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ROOM
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Riverhead
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E9038
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Wednesday
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