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10 results for 'Culinary Arts & Hospitality'

Class Title Section Start • End Dates County Description Section ID Start Date End Date Instructor Name Location Building/Room Hours (CEUs) Class Meetings Enrollment Inst. Method Cost Books Registration
Advanced BakingL15011/10 - 5/2LeeThis 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. 69758January 10, 2019May 2, 2019Justin BurleysonDWCC (Dennis Wicker Civic Ctr) (opens in a new window)Civic Ctr Addition, room 010872.00 (7.20)
  • Thursday, 9:00 a.m. - 1:30 p.m.
5 seats of 5 available 1TR-Traditional (100% face-to-face instruction)$180.55

All books are available from the college bookstore.

  • Professional Baking (required) [6th edition] by Wayne Glissen (ISBN: 9781118083741)
  • Professional Baking- Study Guide (required) [6th edition] by Wayne Glissen (ISBN: 9781118158333)
Butchering Essentials - PorkC12562/13 - 3/20ChathamIn this course students will prepare for introductory skills in butchery and will section and prepare items for use of an entire pig. Students will learn salt curing, cooking, and brining as well as storage and food preservation. Kitchen safe shoes and attire are required. 69794February 13, 2019March 20, 2019Thomas NicholasPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 014524.00 (2.40)
  • Wednesday, 2:30 p.m. - 8:30 p.m.
8 seats of 8 available 1TR-Traditional (100% face-to-face instruction)$70.55n/a
Catering & Food Truck CuisineH12261/10 - 5/2HarnettThis class uses culinary methods to operate a successful catering business or possible food truck operation. Basic culinary, ServSafe, and food service management will be offered in this course. Uniform required: hat or hair covering, chef's coat, smock or apron and closed toe shoes. 69786January 10, 2019May 2, 2019DCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 010796.00 (9.60)
  • Thursday, 8:00 a.m. - 2:00 p.m.
3 seats of 3 available 1TR-Traditional (100% face-to-face instruction)$180.55n/a
Charcuterie Boot CampL15023/5 - 3/19LeeIn this course, students will learn the elements of Charcuterie for the commercial industry. This will be a great refresher course for skilled Chef's as well as an extended learning for the novice cook or food preservationist. Students will learn drying, brining, molding, fermentation and smoking. Kitchen safe shoes and attire are required. 69795March 5, 2019March 19, 2019DWCC (Dennis Wicker Civic Ctr) (opens in a new window)Civic Ctr Addition, room 010818.00 (1.80)
  • Tuesday, 8:00 a.m. - 2:00 p.m.
5 seats of 5 available 1TR-Traditional (100% face-to-face instruction)$70.55n/a
Culinary Essentials (Garde Manager)C12511/7 - 5/6ChathamStudents will learn basic knife skills, basic cold food preparation techniques, salads, sandwiches, and appetizers. A uniform is required: hat or hair covering, chef's coat, smock or apron and closed toe shoes. 69759January 7, 2019May 6, 2019Gregory HammPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 013385.00 (8.50)
  • Monday, 9:00 a.m. - 2:00 p.m.
4 seats of 4 available 1TR-Traditional (100% face-to-face instruction)$180.55n/a
Further Down the Fermented TrailC12552/6 - 5/1ChathamIn this primarily hands-on class, students will explore more fermented foods such as yogurt, kefir, beans, and grains and have an environment in which to experiment with their own fermented food interests. 69783February 6, 2019May 1, 2019Kelly BurtonPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 013316.00 (1.60)
  • Wednesday, 5:00 p.m. - 9:00 p.m.
11 seats of 12 available 1TR-Traditional (100% face-to-face instruction)$70.55n/a
Healthy Cooking EssentialsC12521/8 - 4/30ChathamStudents 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. 69756January 8, 2019April 30, 2019Kelly BurtonPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 013393.50 (9.35)
  • Tuesday, 8:30 a.m. - 2:00 p.m.
4 seats of 4 available 1TR-Traditional (100% face-to-face instruction)$180.55

All books are available from the college bookstore.

  • Nutrition for Food Service and Culinary Professionals [8th edition] by Karen E Drummon (ISBN: 9781118429730)
  • Staying Healthy with Nutrition (required) [1st Edition edition] by Haas, MD, Elson (ISBN: 9781587611797)
How to Cook Locally and SeasonallyC12541/9 - 5/1ChathamLearn 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. 69793January 9, 2019May 1, 2019Kelly BurtonPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 0133112.00 (12.00)
  • Wednesday, 8:00 a.m. - 2:00 p.m.
3 seats of 4 available 1TR-Traditional (100% face-to-face instruction)$180.55n/a
IDD Culinary EssentialsC12531/10 - 5/2ChathamIn this class, students with intellectual disabilities 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) 69757January 10, 2019May 2, 2019Regina MinterPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 013398.00 (9.80)
  • Thursday, 8:30 a.m. - 2:00 p.m.
6 seats of 9 available 1TR-Traditional (100% face-to-face instruction)$180.55n/a
Introduction to BakingH12271/7 - 4/29HarnettThis course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products. 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. A textbook is required. 69784January 7, 2019April 29, 2019DCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 010772.00 (7.20)
  • Monday, 8:30 a.m. - 1:00 p.m.
3 seats of 4 available 1TR-Traditional (100% face-to-face instruction)$180.55

All books are available from the college bookstore.

  • Professional Baking (required) [6th edition] by Wayne Glissen (ISBN: 9781118083741)
  • Professional Baking- Study Guide (required) [6th edition] by Wayne Glissen (ISBN: 9781118158333)

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

last updated: Sun, December 9, 2018 @ 7:00 p.m.