Find Classes

7 results for 'Culinary Arts & Hospitality'

Class Title Section Start • End Dates County Description Start Date End Date Instructor Name Location Building/Room Hours (CEUs) Class Meetings Enrollment Inst. Method Cost Books Registration
Advanced BakingH12271/8 - 5/7HarnettThis is an advanced baking class that will teach you how to make specialty breads, sourdough, classical desserts, laminated pastry dough, cake and torte decorating, dessert plating and presentation skills. This is a parallel course completed in a curriculum environment. Uniform required (hat or hair covering, chef's coat, smock or apron, and closed-toe shoes.January 8, 2018May 7, 2018Justin BurleysonDCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 010180.00 (8.00)
  • Monday, 9:00 a.m. - 2:00 p.m.
4 seats of 4 available 1TR-Traditional$180.55n/a
Artisan BreadsC12512/1 - 3/8ChathamThis class will give students an understanding of Artisan breads and bread productions.February 1, 2018March 8, 2018Justin BurleysonPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 013324.00 (2.40)
  • Thursday, 9:00 a.m. - 1:00 p.m.
7 seats of 8 available 1TR-Traditional$70.55n/a
BBQ (or Barbecue) EssentialsH12292/6 - 3/27HarnettLearn the fundamentals of meat cuts, classic knife cuts and skills, dry heat cooking techniques and BBQ cooking. Uniform required: hat or hair covering, chef's coat, smock or apron and closed toe shoes.February 6, 2018March 27, 2018De-Ven AtkinsonDCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 010124.00 (2.40)
  • Tuesday, 5:30 p.m. - 8:30 p.m.
8 seats of 8 available 1TR-Traditional$70.55n/a
Culinary Essentials (Beginning)L15011/8 - 5/2LeeStudents will learn basic knife skills, cooking techniques, cheese making and menu planning focused on local ingredients. Uniform required: hat or hair covering, chef's coat, smock or apron and closed toe shoes.January 8, 2018May 2, 2018Regina MinterLMC (Lee Main Campus) (opens in a new window)Student Ctr, room 0080288.00 (28.80)
  • Monday, 8:00 a.m. - 2:00 p.m.
  • Tuesday, 8:00 a.m. - 2:00 p.m.
  • Wednesday, 8:00 a.m. - 2:00 p.m.
3 seats of 4 available 1TR-Traditional$180.55n/a
Healthy Cooking EssentialsH12261/11 - 5/3HarnettStudents will cover holistic education, whole food culinary techniques, fundamentals of nutrition, and the connection between food, health and sustainability. This is a parallel course completed in a curriculum environment. Uniform required: hat or hair covering, chef's coat, smock or apron and closed toe shoes.January 11, 2018May 3, 2018Patricia YunkerDCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 010164.00 (6.40)
  • Thursday, 10:00 a.m. - 2:00 p.m.
4 seats of 4 available 1TR-Traditional$180.55n/a
How to Cook Locally and SeasonallyH12281/10 - 5/2HarnettLearn how to make food choices that support their local community & our entire food system as a whole. Students will also learn to prepare a variety of dishes using local ingredients for every season. Uniform required: hat or hair covering, chef's coat, smock or apron and closed toe shoes.January 10, 2018May 2, 2018De-Ven AtkinsonDCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 010196.00 (9.60)
  • Wednesday, 8:00 a.m. - 2:00 p.m.
4 seats of 4 available 1TR-Traditional$180.55n/a
How to Cook Locally and SeasonallyC12521/10 - 5/2ChathamLearn how to make food choices that support their local community & our entire food system as a whole. Students will also learn to prepare a variety of dishes using local ingredients for every season. Uniform required: hat or hair covering, chef's coat, smock or apron and closed toe shoes.January 10, 2018May 2, 2018Kelly BurtonPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 013396.00 (9.60)
  • Wednesday, 8:00 a.m. - 2:00 p.m.
4 seats of 4 available 1TR-Traditional$180.55n/a

1 Enrollment numbers are updated once a day and might not be accurate, contact ECD for current enrollment numbers.

last updated: Tue, December 12, 2017 @ 7:00 p.m.