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6 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)H32268/16 - 12/14HarnettStudents 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. 83830August 16, 2021December 14, 2021De-Ven AtkinsonDCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 0101294.00 (29.40)
  • 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.
closedBL-Blended (less than 50% online instruction)$181.60n/a

Registration for this class is closed.

Culinary Essentials (Beginning)L35018/16 - 12/14LeeStudents 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. 83833August 16, 2021December 14, 2021Regina MinterDWCC (Dennis Wicker Civic Ctr) (opens in a new window)Civic Ctr Addition, room 0108294.00 (29.40)
  • 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.
closedBL-Blended (less than 50% online instruction)$181.60n/a

Registration for this class is closed.

Culinary Essentials (Beginning)H32279/13 - 12/8HarnettStudents 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. 84580September 13, 2021December 8, 2021De-Ven AtkinsonDCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 0101120.00 (12.00)
  • Sunday, n/a
  • Monday, 6:00 p.m. - 8:00 p.m.
  • Wednesday, 6:00 p.m. - 8:00 p.m.
closedHY-Hybrid (greater than 50% online instruction)$181.60n/a

Registration for this class is closed.

Culinary Essentials (Beginning)C32528/16 - 12/14ChathamStudents 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. 83832August 16, 2021December 14, 2021Kelly BurtonPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 0145294.00 (29.40)
  • 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.
closedBL-Blended (less than 50% online instruction)$181.60n/a

Registration for this class is closed.

IDD Culinary EssentialsC32539/2 - 12/9ChathamIn 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) 83951September 2, 2021December 9, 2021PMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 014570.00 (7.00)
  • Thursday, 8:30 a.m. - 1:30 p.m.
closedTR-Traditional (100% face-to-face instruction)$181.60n/a

Registration for this class is closed.

Natural Chef CertificationC32518/24 - 12/14ChathamStudents 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. 83831August 24, 2021December 14, 2021Kelly BurtonDECON (Distance Ed-Cont Ed) (opens in a new window)Distance, room DECO150.00 (15.00)
  • Tuesday, 6:30 p.m. - 7:30 p.m.
closedIN-Internet (100% online 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: Fri, September 24, 2021 @ 8:00 p.m.