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8 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
Culinary Essentials (Beginning)C32518/15 - 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. 88443August 15, 2022December 12, 2022Kelly BurtonPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 0133288.00 (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 5 available 1TR-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)
Culinary Essentials (Beginning)L35018/15 - 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. 88446August 15, 2022December 12, 2022Kathryn HorrellDWCC (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.
3 seats of 5 available 1TR-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)
Culinary Essentials (Beginning)H32268/15 - 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. 88445August 15, 2022December 12, 2022De-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.
3 seats of 5 available 1TR-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)
Healthy Cooking EssentialsH32278/18 - 12/8HarnettStudents 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. 88827August 18, 2022December 8, 2022De-Ven AtkinsonDCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 010164.00 (0.00)
  • Thursday, 9:00 a.m. - 1:00 p.m.
5 seats of 5 available 1TR-Traditional (100% face-to-face instruction)$181.60n/a
IDD Culinary EssentialsC32528/18 - 12/8ChathamIn 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) 88448August 18, 2022December 8, 2022Regina MinterPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 013380.00 (8.00)
  • Thursday, 8:30 a.m. - 1:30 p.m.
5 seats of 9 available 1TR-Traditional (100% face-to-face instruction)$181.60n/a
Natural Chef CertificationC32548/16 - 12/6ChathamStudents 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 are required for the in person class. Previous or concurrent Servsafe (HOS-3072S1) is recommended. 88449August 16, 2022December 6, 2022Kelly BurtonDECON (Distance Ed-Cont Ed) (opens in a new window)Distance, room DECO112.00 (11.20)
  • Tuesday, 6:30 p.m. - 7:30 p.m.
11 seats of 14 available 1IN-Internet (100% online instruction)$181.60n/a
Natural Chef CertificationC32538/18 - 12/8ChathamStudents 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 are required for the in person class. Previous or concurrent Servsafe (HOS-3072S1) is recommended. 88444August 18, 2022December 8, 2022Kelly BurtonPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 0133120.00 (12.00)
  • Thursday, 9:00 a.m. - 2:00 p.m.
  • Friday, 9:00 a.m. - 2:00 p.m.
14 seats of 14 available 1TR-Traditional (100% face-to-face instruction)$181.60n/a
Servsafe CertificationL35028/15 - 10/7LeeThis course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam. A textbook is required. 88673August 15, 2022October 7, 2022Regina MinterDECON (Distance Ed-Cont Ed) (opens in a new window)Distance, room DECO16.00 (1.60)
  • Sunday, n/a
  • Monday, n/a
  • Tuesday, n/a
  • Wednesday, n/a
  • Thursday, n/a
  • Friday, n/a
  • Saturday, n/a
6 seats of 8 available 1IN-Internet (100% online instruction)$71.60

Check the CCCC bookstore for textbook availability.

  • ServSafe Manager (required) [7th edition] by NRA (ISBN: 9781582803319)

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

last updated: Tue, August 9, 2022 @ 8:00 p.m.