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3 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
How to Cook Locally and SeasonallyC22577/16 - 7/26ChathamLearn 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. 65822July 16, 2018July 26, 2018Kelly BurtonPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 013340.00 (4.00)
  • Monday, 9:00 a.m. - 2:00 p.m.
  • Tuesday, 9:00 a.m. - 2:00 p.m.
  • Wednesday, 9:00 a.m. - 2:00 p.m.
  • Thursday, 9:00 a.m. - 2:00 p.m.
15 seats of 16 available 1TR-Traditional$125.55n/a
How to Cook Locally and SeasonallyH22297/9 - 7/12HarnettLearn 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. 65810July 9, 2018July 12, 2018De-Ven AtkinsonDCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 010120.00 (2.00)
  • Monday, 9:00 a.m. - 2:00 p.m.
  • Tuesday, 9:00 a.m. - 2:00 p.m.
  • Wednesday, 9:00 a.m. - 2:00 p.m.
  • Thursday, 9:00 a.m. - 2:00 p.m.
16 seats of 16 available 1TR-Traditional$70.55n/a
Introduction to BakingC22596/11 - 8/2ChathamThis 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. 67173June 11, 2018August 2, 2018Gregory HammPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 013369.00 (6.90)
  • Monday, 8:00 a.m. - 2:00 p.m.
  • Thursday, 8:00 a.m. - 11:00 a.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, May 22, 2018 @ 7:00 p.m.