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 Joy of Mixology.

Course Fee: $125
Certification Fee: $18
Book Fee: $35

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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.

Course Fee: $70
Book Fee: None
Supply Fee: $40
Insurance Fee: $0.55

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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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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

Course Fee: $70 – Plus Kit
Insurance Fee: $0.55
Supply Fee: $10

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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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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.

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

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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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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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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: $93
Start Date
11-02-2020 | 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: $130
Book Fee: None

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