JERSEY CITY, N.J. / December 18, 2017 – The Hudson County
Community College (HCCC) Department of Community Education will welcome the New
Year with an array of unique and enjoyable, hands-on, non-credit Culinary
The classes – which are categorized as Friday Night Dinners, Culinary Workshops, and Family & Kids Culinary – are presented by the College’s
award-winning Culinary Arts Institute, the number-eight-ranked Culinary Arts
program in the U.S. The HCCC Culinary
Arts Institute is located at 161 Newkirk Street – just two blocks from the Journal
Square PATH Transportation Center in Jersey City.
Below is a listing of class offerings. Dates and times are subject to change. Tuition ranges from $35 to $60 per person per class. Payment is due at time of registration, and may be paid via cash or check in person or via credit card online. For more information, please contact the HCCC Department of Community Education at (201) 360- 4246, or email CommunityEd@hccc.edu. To register please visit www.tinyurl.com/hcccculinaryspring2018.
Friday Night Dinners:
Friday, February 2 from 6 - 10 p.m. Learn a centuries-old culinary tradition while exploring your creativity. Learn how to create pasta from scratch, as well as the best ways to cook, store and prepare a sauce for it!
Valentine’s Date Night
Special date of Friday, February 9 from 6 - 10 p.m. Work alongside your Valentine for a night of romance and delightful food. Join us for this celebration and discover how much fun it is to cook with your partner. Start the evening off with a glass of champagne, then learn to cook a delicious dinner. Pair your meal with wine, and finish off with a delectable molten lava cake for dessert. Limited to 8 couples (2 people must register together).
Friday, February 16 from 6 - 10 p.m. Explore the unique ingredients, techniques and authentic recipes of Thai cooking, one of the most distinctive cuisines of Southeast Asia. Learn simple but popular Thai dishes you can easily prepare at home.
Friday, March 23 from 6 -10 p.m. Learn the essential techniques used by top restaurant chefs to make beautiful and delicious fresh sushi dishes in your own kitchen. You’ll be introduced to the proper classifications and methods used for preparation, including ingredient selection and serving techniques.
Eating a Ketogenic Diet
Saturday, January 6 from 1 - 5 p.m. Learn more about the theory behind this low-carb diet and the foods you can prepare and eat without sacrificing nutrition.
Saturday, February 10 from 1 - 5 p.m. This class is essential for all those who may not want to know more than the sommelier, but who do want to taste wines knowledgeably and confidently! You’ll learn how wine is made, explore and sample different varieties of wines, and learn how to pair the perfect wines with meals.
Introduction to Artisan Breads
Saturday, February 11 from 10 a.m. - 4 p.m. Learn about the ingredients and techniques used by professionals to create delicious quick breads and batter breads that you can take home.
Saturday, March 3 from 1 - 5 p.m. In this class, you’ll learn everything you need to know about making great sausage – from start to finish – at home. You’ll receive a brief demonstration of the sausage-making process, and after, you and your classmates will roll up your sleeves and make your very own batch of sausage.
Saturday, March 24 from 1 - 5 p.m. In this course, we will discuss and use gluten-free ingredients that are essential to creating some classic recipes. You will learn the basics of gluten-free alternatives and how to use them effectively in your kitchens.
Saturday, April 14 from 1 - 5 p.m. In this hands-on class, you will learn the ABC’S of chocolate and prepare your own classic chocolate walnut torte with ganache.
Saturday, April 28 from 1 - 5 p.m. If you took Chocolate I and want to take your knowledge and technique to the next level, this class is for you. Learn how to prepare delicious chocolate mousse and custards.
Saturday, May 5 from 1 - 5 p.m. For those who are ready to advance beyond Chocolate II, hand-on instruction in how to prepare a variety of delectable truffles and pair your chocolate with red wine. Craft a batch to take home for family and friends!
Cuts of Meat
Saturday, April 21 from 1 - 5 p.m. Heighten your food knowledge and cooking skills by getting acquainted with various cuts of meat and their best uses. Learn how the texture and flavor of the cuts are determined, and discover recipes best suited to each cut.
Family & Kids Culinary:
Saturday, February 3 from 2 - 4:30 p.m. Learn to make a delicious mini pie using fresh, in-season ingredients! We’ll provide tips and techniques on how to make a perfect pie crust and show you how to get creative with an array of tasty fillings.
Saturday, February 17 from 2 - 4:30 p.m. Make beautiful cut-out cookies like those you see in gourmet bakeries. Watch your children’s faces light up when they create delicious works of art. Learn the how-to’s of making the perfect dough and decorating your designs using an icing recipe you can easily make at home!
Sunday, February 18 from 2 - 4:30 p.m. Snacks make up a big part of a child’s diet, so toss out the junk food and start making snack time fun again! With this class, you and your child will learn the basics of creating healthy, but tasty snacks you both will enjoy.
Saturday, March 17 from 2 - 4:30 p.m. Channel your inner Willy Wonka and learn to create sweet treats from start to finish with your child. Mix and stir your way through the basics of milk, white, and dark chocolate, learning how to dip and garnish confectionary creations, and other chocolate treats! You can look forward to taking home your sweet creations.
Special date of Saturday, March 31 from 2 - 4:30 p.m. Join friends and family and create an Easter basket for your child with handmade goodies like chocolate bunnies, seasonal candies, and beautifully decorated eggs. Take home your custom creation to enjoy for the holiday!
Ice Cream Creations
Sunday, April 22 from 2 - 4:30 p.m. Make delicious frozen treats from scratch, and discover how they are flavored, ripened, and churned. Learn all about the concept behind the process of making ice creams, gelatos, and sorbets.