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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
BBQ (or Barbecue) EssentialsH32289/11 - 10/30HarnettLearn 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. 67402September 11, 2018October 30, 2018De-Ven AtkinsonDCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 010124.00 (2.40)
  • Tuesday, 6:00 p.m. - 9:00 p.m.
12 seats of 12 available 1TR-Traditional$70.55n/a
Culinary Essentials (Beginning)H32268/20 - 12/12HarnettStudents 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. 67399August 20, 2018December 12, 2018De-Ven AtkinsonDCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 0101288.00 (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.
5 seats of 6 available 1TR-Traditional$180.55n/a
Culinary Essentials (Beginning)L35018/20 - 12/12LeeStudents 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. 67396August 20, 2018December 12, 2018Regina MinterDWCC (Dennis Wicker Civic Ctr) (opens in a new window)Civic Ctr Addition, room 0108288.00 (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.
6 seats of 6 available 1TR-Traditional$180.55

All books are available from the college bookstore.

  • Flavor Bible (required) [1st edition] by Karen Page (ISBN: 9780316118408)
  • On Cooking Update (required) [6th edition] by Labensky (ISBN: 9780134441900)
Culinary Essentials (Beginning)C32538/21 - 12/12ChathamStudents 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. 67405August 21, 2018December 12, 2018Kelly BurtonPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 0133192.00 (19.20)
  • Tuesday, 8:00 a.m. - 2:00 p.m.
  • Wednesday, 8:00 a.m. - 2:00 p.m.
6 seats of 6 available 1TR-Traditional$180.55n/a
IDD Culinary EssentialsC32549/6 - 12/6ChathamIn 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) 68003September 6, 2018December 6, 2018Regina MinterPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 013378.00 (7.80)
  • Thursday, 8:30 a.m. - 2:30 p.m.
12 seats of 12 available 1TR-Traditional$180.55n/a
Introduction to BakingL35028/23 - 12/13LeeThis 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. 67397August 23, 2018December 13, 2018Justin BurleysonDWCC (Dennis Wicker Civic Ctr) (opens in a new window)Civic Ctr Addition, room 010896.00 (9.60)
  • Thursday, 8:00 a.m. - 2:00 p.m.
8 seats of 8 available 1TR-Traditional$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)
Mastering Asian CookingL35039/11 - 10/30LeeHave fun and learn new and exciting cooking methods in Asian Cooking, while creating new entree and appetizer recipes. Uniform required: hat or hair covering, chef's coat, smock or apron and closed toe shoes. 67398September 11, 2018October 30, 2018Regina MinterDWCC (Dennis Wicker Civic Ctr) (opens in a new window)Civic Ctr Addition, room 010824.00 (2.40)
  • Tuesday, 5:30 p.m. - 8:30 p.m.
12 seats of 12 available 1TR-Traditional$70.55n/a
Natural Chef CertificationC32518/20 - 12/13ChathamStudents will cover holistic education, whole foods culinary techniques, fundamentals of nutrition, and the connection between food, health and sustainability. This is a parallel course completed in a curriculum environment. Uniform, knife kit and textbooks required. Previous or concurrent Servsafe (HOS-3072S1) is recommended. 67010August 20, 2018December 13, 2018Gregory HammPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 0133378.00 (37.80)
  • 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.
  • Thursday, 8:00 a.m. - 2:00 p.m.
3 seats of 10 available 1TR-Traditional$180.55

All books are available from the college bookstore.

  • Flavor Bible (required) [1st edition] by Karen Page (ISBN: 9780316118408)
  • On Cooking Update (required) [6th edition] by Labensky (ISBN: 9780134441900)
  • Staying Healthy with Nutrition (required) [1st Edition edition] by Haas, MD, Elson (ISBN: 9781587611797)
Plant Based Diet Basics IC32528/20 - 12/10ChathamWant to know what whole food plant based diets are all about? If so, be included in this class with discussions referencing contemporary WFPB diet books and blogs. You will learn to make several pantry basics including: mayonnaise, butter, cheese, nut milk, seitan, tofu and pasta. 67425August 20, 2018December 10, 2018Patricia YunkerPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 013396.00 (9.60)
  • Monday, 8:00 a.m. - 2:00 p.m.
9 seats of 10 available 1TR-Traditional$180.55n/a
Senior Living CookingH32279/10 - 10/29HarnettThis cooking class is designed for those who have a passion to get into the kitchen to learn and prepare different culinary dishes focused on senior care and meal planning. In this class, students will learn how to adapt meal planning to dietary restrictions as well as portion control. Upon completion of this class, students will be able to prepare foods to support healthy senior living and meal planning for long term care and independent living facilities. Uniform required: hat or hair covering, chef's coat, smock or apron and closed toe shoes 67424September 10, 2018October 29, 2018De-Ven AtkinsonDCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 010124.00 (2.40)
  • Monday, 3:00 p.m. - 6:00 p.m.
12 seats of 12 available 1TR-Traditional$70.55n/a

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

last updated: Mon, August 13, 2018 @ 7:00 p.m.