The new issue of Taste, the magazine for food enthusiasts, has just been mailed out by the Culinary Institute of America (CIA).  This magazine provides recipes and culinary secrets, and it also lists the newly slated noncredit courses that are scheduled at the CIA campuses from January to June of this year.

Many courses are offered at each of CIA’s campuses in Hyde Park, NY, St. Helena, California and  San Antonio, Texas. Over the years, I’ve taken quite a few of the hands-on courses in Hyde Park including pastry making, Russian cuisine and Cuban cooking.

I also took a great parent and child cooking course a few years back with my Sarah when she was 9 years old. The rules have changed, though, and kids must now be at least 12 years old to attend those type of classes.

Sarah years ago at a parent-child course at the CIA

The hands-on courses are not cheap-now usually $250.00 for five hours. But, in each of the classes that I attended,  I received great training from a CIA professor (whom you refer to as “Chef”), and I was helped by two CIA students who acted as assistants.

Travel Gal tips for these hands-on courses:

1) This type of course can require some endurance because a)  it takes almost two hours each way to get to the Hyde Park campus and b) you may need to stay on your feet for almost 5 hours to cook the food.

2) You probably will not be making all of the dishes that will be taught. The class will be split up and different groups will be making different things.

3) Do not be intimidated by your surroundings-ask questions! This is important to remember because many of the locals take a lot of the courses and sometimes seem to know as much as the teacher.

The first course I took was the one involving Cuban Cuisine. When I walked in, it appeared as if the teacher knew everyone else by his or her first name.  But I didn’t care! I paid the money-I asked the questions.

4) Check to see if you should bring some plastic ware with you. At the end of the course, you and your colleagues go to a big dining room to eat  the fruits of  your labor. There is usually a lot left over, and you’ll want to bring something to take your share back with you.