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Culinary & Hospitality – Continuing Education Classes

Available Courses

Bartending, Professional

Learn bar operations and how to prepare specialized cocktails, frozen and layered, all while gaining speed and efficiency in preparing drinks. Also, gain knowledge of beers and wines. Learn how to properly garnish, how to free pour and learn about liquor laws and liability issues. This class involves not only lecture and instruction, but hands-on time behind the bar. Course also includes TIPS certification a skills-based, responsible alcohol training and certification program that is designed to prevent intoxication, underage drinking, and drunk driving. TIPS gives individuals the knowledge and confidence they need to recognize potential alcohol-related problems and intervention to prevent alcohol-related tragedies. Prerequisite: Must be 18 years of age to attend course. Textbook: The Bartender’s Best Friend.

Course Fee: $125
Certification Fee: $18
Book Fee: $10
Start Date
03-2021 |
M/W | 6 – 8:30 pm | 16 sessions | Culinary Bldg., Rm. TBA

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Baking Fundamentals

Hands-on course provides students with a solid foundation in baking from which to build. An emphasis will be placed on basic skills and techniques, recipes, weights and measures, conversions, equipment, and terminology. Students will learn to produce cookies, quick breads, pies and dough, cakes and frostings, and various troubleshooting techniques. Prepayment required.  Please secure your seat for this class by registering and paying online for the course through Web Advisor.

Course Fee: $70
Book Fee: None
Supply Fee: $40
Insurance Fee: $0.55
Start Date
02-06-2021
| Saturday | 9 am – 12 pm | 8 sessions | Bryant Bldg., Kitchen

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Breads and Pastries

Hands-on course expands on the students baking skills to include artisan bread production and general pastry work. Students will produce various types of breads ranging from basic straight method doughs to sourdough, as well as some introductory pastry work including breakfast pastries, puff pastry, doughnuts, hand pies, and crepes. Prepayment required.

Course Fee: $125
Book Fee: None
Supply Fee: $30
Insurance Fee: $0.55

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Exploring Hospitality & Culinary Careers

Have you ever thought of turning your joy of cooking or baking into a career? Want to work in an industry that can take you all over the world? Did you know your love of planning a party can be a fun way to make money? Attend this Online workshop taught by professionals to learn about exciting and lucrative opportunities in the hospitality and culinary industry. The class will also explore training and certifications that will help you get started and ensure your success.

Course Fee: $70 (HRD Fee Waivers apply – call 252-222-6116 to see if you qualify.)
Start Date
03-09-2021
| Tuesday | 5 – 9 pm | 1 session | Online

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Professional Cake Decorating Level I

Learn professional cake decorating with an expert! In this entry level class, you will learn about the necessary equipment and tools, the basics of cake baking, and decorating techniques. Includes how to use a piping bag, planning and designing your cake, and more! Students will purchase their own kit after receiving a list of supplies needed. Prepayment required.  Please secure your seat for this class by registering and paying online for the course through Web Advisor.

Course Fee: $125 – Plus Kit
Insurance Fee: $0.55
Supply Fee: $10
Start Date
03-2021 |
Thursday | 6 – 9 pm |14 sessions | Culinary Bldg., Rm. TBA

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Professional Cake Decorating Level II

Course for those that have completed a basic cake decorating class that wish to further their skills in making custom designed cakes. Learn gum paste flowers and advanced cake decorating techniques for memorable wedding or celebration cakes. We’ll work in a variety of decorating mediums such as fondant, modeling chocolate, pastillage, gumpaste, royal icing and isomalt and learn basic airbrushing techniques for cake decorating. You’ll begin by creating a unique array of sophisticated gum paste flowers such as peonies, orchids and poppies and will end with a breathtaking showstopper. Your decorating skills will be enhanced by learning multiple piping styles using both classic and modern designs. Call for a list of required materials.

Course Fee: $125 – Plus Supply Kit
Book Fee: None

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Cost Control – Food & Beverage  HRM 220 (co-curriculum)

This course introduces controls and accounting procedures as applied to costs in the hospitality industry. Topics include reports, cost control, planning and forecasting, control systems, financial statements, operational efficiencies, labor controls and scheduling. Upon completion, students should be able to demonstrate an understanding of food, beverage, and labor cost control systems for operational troubleshooting and problem solving.

Course Fee: $180
Book Fee: TBD

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Culinary Fundamentals

In this introductory course, gain professional level knowledge of culinary preparation. Learn how to use ingredients and processes, and discover why one method may be used over another when preparing specific dishes. Course covers professional level knowledge of culinary preparation, including hot food preparation, cold food preparation, knife skills, breakfast cookery, soups, stocks, butchery and cooking techniques of meat, poultry and fish, vegetables, menu development and the making of sauces. Great class for anyone seeking to move up in their present culinary position. Prepayment required.  Please secure your seat for this class by registering and paying online for the course through Web Advisor.

Course Fee: $125
Supply Fee: $125
Insurance Fee: $0.55
Book Fee: None
Start Date
03-2021
| Tuesday | 6 – 9 pm | 15 sessions | Culinary Bldg., Kitchen

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French Cooking Techniques a la Julia Child

Heading to France? Do you love French food? Learn how to prepare and cook French meals ‘Julia Child’ style. Our instructor is a Certified Escoffier Chef and is passionate about food and the cooking techniques in French cuisine. Whether a beginner or expert, this class is intended for anyone who has a desire to learn and/or improve their skills in French cooking. Prepayment required.

Course Fee: $125
Supply Fee: $90
Insurance Fee: $0.55
Book Fee: None

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French Wine & Cheese Tasting

Culturally speaking, wine and cheese are the central elements of any French meal. Get ready to discover surprising flavors and enjoy a moment of pure pleasure with these pairing sessions as the expert will teach you how to associate varying cheeses with wine. Prepayment required.

Course Fee: $70
Supply Fee: $130
Insurance Fee: $0.55
Book Fee: None

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Global Cuisines

Designed as a follow-up to the Culinary Fundamentals course, this hands-on course covers classical cooking skills associated with the preparation and service of international and ethnic cuisines. Regions covered: Italy, France, England, Germany, China, Greece, and Mexico. Students will understand the different cooking principles from various regions. Course includes buffet and plated services. Prerequisite: Culinary Fundamentals course. Prepayment required.

Course Fee: $125
Supply Fee: $150
Insurance Fee: $0.55
Book Fee: None

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Intro to Hospitality & Tourism HRM 110 (co-curriculum)

This course covers the growth and progress of the hospitality industry. Topics include tourism, lodging, resorts, gaming, restaurants, foodservice and clubs. Upon completion, students should be able to demonstrate an understanding of the background, context, and career opportunities that exist within the hospitality industry.
Course Fee: $180
Book Fee: TBD

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Legal Issues – Hospitality HRM 140 (co-curriculum)

This course covers the rights and responsibilities that the law grants to or imposes upon the hospitality industry. Topics include federal and state regulations, historical and current practices, safety and security, risk management, loss prevention, relevant torts, and contracts. Upon completion, students should be able to demonstratean understanding of the legal system and the concepts necessary to prevent or minimize organizational liability.
Course Fee: $180
Book Fee: TBD

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Red Hill Cuisine – Harkers Island Born & Bred

This course is designed for individuals in the food service industry to increase knowledge of Harkers Island and it’s cuisine. Harkers Island is a tiny strip of land off the North Carolina coast. Learn more about it’s past and current life in this unique community with its own history, legends, customs, and recipes covering everything from soups to desserts. Plan, prep and serve quality island food, all of which are made with simple ingredients, minimum effort, and basic kitchen equipment. Students who complete the class are prepared to not only cook, but to prep and plan menu based on main dish. Prepayment required.

Course Fee: $125
Supply Fee: $125
Insurance Fee: $0.55
Book Fee: None

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Sanitation and Safety CUL 110 (co-curriculum)

This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam. Textbook: Servsafe Course book(w/online voucher).
Course Fee: $125
Book Fee: $116

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ServSafe: Sanitation and Food Safety

This course provides accurate, up-to-date information for all levels of employees in all aspects of handling food, from receiving and storing to preparing and serving. Prepares students to take the ServSafe sanitation exam which is offered, at no charge, the last day of class. Textbook: ServSafe Manager Book 7th edition – if used, must purchase bubble sheet from bookstore.

Course Fee: $70
Book Fee: $102
Start Date
01-25-2021 | M/T | 1 – 5 pm | 4 sessions | Wayne West Bldg., Rm. 220
03-24-2021 | Wednesday | 8 am – 5 pm | 2 sessions | Wayne West Bldg., Rm. 219
04-19-2021 | M/T | 1 – 5 pm | 4 sessions | Wayne West Bldg., Rm. 220

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Wine Appreciation

Sample over 30 different wines from all over the world. Course will boost confidence, increase knowledge, and help you be more informative about every glass you serve or sip. Optional National Wine Steward Certification test offered at the end of the course. Prepayment required.

Course Fee: $70
Supply Fee: $120
Book Fee: None
Start Date
02-02-2021
| Tuesday | 6 – 9 pm | 8 sessions | Location TBA

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