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Face to face Instruction is suspended until further notice and all upcoming schedules are subject to change. For more information, please contact continuingeducation@cccc.edu.

13 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 BakingC12551/16 - 5/7ChathamThis 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. 75080January 16, 2020May 7, 2020Justin BurleysonPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 014572.00 (7.20)
  • Thursday, 9:00 a.m. - 1:30 p.m.
closedTR-Traditional (100% face-to-face instruction)$181.60

Check the CCCC bookstore for textbook availability.

  • Professional Baking (required) [7th edition] by Wayne Glissen (ISBN: 9781119148449)
  • Professional Baking - Study Guide (required) [7th edition] by Wayne Glissen (ISBN: 9781119148487)

Registration for this class is closed.

Advanced BakingH12281/16 - 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. 74734January 16, 2020May 7, 2020De-Ven AtkinsonDCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 010172.00 (7.20)
  • Thursday, 9:00 a.m. - 1:30 p.m.
closedTR-Traditional (100% face-to-face instruction)$181.60

Check the CCCC bookstore for textbook availability.

  • Professional Baking (required) [7th edition] by Wayne Glissen (ISBN: 9781119148449)
  • Professional Baking - Study Guide (required) [7th edition] by Wayne Glissen (ISBN: 9781119148487)

Registration for this class is closed.

Advanced BakingL15021/16 - 5/7LeeThis 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. 74736January 16, 2020May 7, 2020Kathryn HorrellDWCC (Dennis Wicker Civic Ctr) (opens in a new window)Civic Ctr Addition, room 010872.00 (7.20)
  • Thursday, 9:30 a.m. - 2:00 p.m.
closedTR-Traditional (100% face-to-face instruction)$181.60

Check the CCCC bookstore for textbook availability.

  • Professional Baking (required) [7th edition] by Wayne Glissen (ISBN: 9781119148449)
  • Professional Baking - Study Guide (required) [7th edition] by Wayne Glissen (ISBN: 9781119148487)

Registration for this class is closed.

BBQ (or Barbecue) EssentialsH12261/28 - 3/17HarnettLearn 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. 74732January 28, 2020March 17, 2020DCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 010724.00 (2.40)
  • Tuesday, 5:30 p.m. - 8:30 p.m.
closedTR-Traditional (100% face-to-face instruction)$71.60n/a

Registration for this class is closed.

Catering & Food Truck CuisineL15041/15 - 5/8LeeThis 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. 74738January 15, 2020May 8, 2020Regina MinterDWCC (Dennis Wicker Civic Ctr) (opens in a new window)Civic Ctr Addition, room 0108155.00 (15.50)
  • Wednesday, 9:00 a.m. - 2:00 p.m.
  • Friday, 9:00 a.m. - 2:00 p.m.
closedTR-Traditional (100% face-to-face instruction)$181.60n/a

Registration for this class is closed.

Culinary Essentials (Beginning)L15031/13 - 5/11LeeStudents 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. 74737January 13, 2020May 11, 2020Kathryn HorrellLMC (Lee Main Campus) (opens in a new window)Student Ctr, room 0119216.00 (21.60)
  • Monday, 9:30 a.m. - 2:00 p.m.
  • Tuesday, 9:30 a.m. - 2:00 p.m.
  • Wednesday, 9:30 a.m. - 2:00 p.m.
closedTR-Traditional (100% face-to-face instruction)$181.60n/a

Registration for this class is closed.

Culinary Essentials (Garde Manager)C12521/13 - 5/11ChathamStudents 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. 74730January 13, 2020May 11, 2020Thomas NicholasPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 013380.00 (8.00)
  • Monday, 9:00 a.m. - 2:00 p.m.
closedTR-Traditional (100% face-to-face instruction)$181.60

Check the CCCC bookstore for textbook availability.

  • On Cooking Update (required) [6th edition] by Labensky (ISBN: 9780134441900)

Registration for this class is closed.

Healthy Cooking EssentialsL15011/13 - 5/11LeeStudents 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. 74735January 13, 2020May 11, 2020Kelly BurtonDWCC (Dennis Wicker Civic Ctr) (opens in a new window)Civic Ctr Addition, room 010888.00 (8.80)
  • Monday, 8:30 a.m. - 2:00 p.m.
closedTR-Traditional (100% face-to-face instruction)$181.60

Check the CCCC bookstore for textbook availability.

  • 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)

Registration for this class is closed.

Healthy Cooking EssentialsH12271/14 - 5/5HarnettStudents 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. 74733January 14, 2020May 5, 2020De-Ven AtkinsonDCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 010188.00 (8.80)
  • Tuesday, 8:30 a.m. - 2:00 p.m.
closedTR-Traditional (100% face-to-face instruction)$181.60

Check the CCCC bookstore for textbook availability.

  • 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)

Registration for this class is closed.

Healthy Cooking EssentialsC12511/14 - 5/5ChathamStudents 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. 74729January 14, 2020May 5, 2020PMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 013388.00 (8.80)
  • Tuesday, 8:30 a.m. - 2:00 p.m.
closedTR-Traditional (100% face-to-face instruction)$181.60

Check the CCCC bookstore for textbook availability.

  • 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)

Registration for this class is closed.

Healthy Cooking EssentialsC12562/4 - 11/3ChathamStudents 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. 75519February 4, 2020November 3, 2020Kelly BurtonPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 013322.50 (0.00)
  • Tuesday, 6:15 p.m. - 8:45 p.m.
closedTR-Traditional (100% face-to-face instruction)$71.60n/a

Registration for this class is closed.

How to Cook Locally and SeasonallyC12531/15 - 5/6ChathamLearn 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. 74731January 15, 2020May 6, 2020Kelly BurtonPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 0133126.00 (12.60)
  • Wednesday, 8:00 a.m. - 2:00 p.m.
  • Wednesday, 4:00 p.m. - 9:00 p.m.
closedTR-Traditional (100% face-to-face instruction)$181.60n/a

Registration for this class is closed.

IDD Culinary EssentialsC12541/23 - 5/7ChathamIn 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) 74972January 23, 2020May 7, 2020Regina MinterPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 014590.00 (9.00)
  • Thursday, 8:00 a.m. - 2:00 p.m.
closedTR-Traditional (100% face-to-face instruction)$181.60n/a

Registration for this class is closed.

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

last updated: Wed, June 3, 2020 @ 8:00 p.m.