Hospitality and Culinary Arts Center
70 Main Street, Nyack NY
Cost: $70 per person

In this class, students will butcher whole chickens and pork tenderloins.

We will also demonstrate and practice knife skills you will need for cutting meats and vegetables for all your future culinary creations.

Students will take home their personalized roasted & braised meals along with a “stock in a bag” to prepare on their own at home.

*In this class we will focus on the cooking methods of roasting & braising along with soup and stock making.

Snacks are provided upon your arrival and you get to take the food you make home with you.

Contact Mark Davidoff at 845-875-7571 or mark.davidoff@sunyrockland.edu with any questions.

Please arrive on time.