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Face to face instruction is operational for a limited number of courses in accordance with social distancing protocols. For information about specific courses, please contact continuingeducation@cccc.edu.

20 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 BakingH12261/14 - 5/6HarnettThis 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. 80449January 14, 2021May 6, 2021De-Ven AtkinsonDCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 010272.00 (7.20)
  • Thursday, 9:30 a.m. - 2:00 p.m.
closedHY-Hybrid (greater than 50% online 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 BakingL15011/14 - 5/6LeeThis 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. 80444January 14, 2021May 6, 2021Kathryn HorrellDWCC (Dennis Wicker Civic Ctr) (opens in a new window)Dennis A. Wicker Civic Ctr, room 016872.00 (7.20)
  • Thursday, 10:15 a.m. - 2:45 p.m.
closedHY-Hybrid (greater than 50% online 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) EssentialsL15021/11 - 5/10LeeLearn 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. 80445January 11, 2021May 10, 2021DECON (Distance Ed-Cont Ed) (opens in a new window)Distance, room DECO80.00 (8.00)
  • Tuesday, 6:30 p.m. - 7:30 p.m.
closedIN-Internet (100% online instruction)$181.60n/a

Registration for this class is closed.

Catering & Food Truck CuisineH12271/13 - 5/7HarnettThis 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. 80450January 13, 2021May 7, 2021De-Ven AtkinsonDCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 0102144.00 (14.40)
  • Wednesday, 9:00 a.m. - 2:00 p.m.
closedBL-Blended (less than 50% online instruction)$181.60n/a

Registration for this class is closed.

Catering & Food Truck CuisineL15031/13 - 5/7LeeThis 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. 80446January 13, 2021May 7, 2021DWCC (Dennis Wicker Civic Ctr) (opens in a new window)Dennis A. Wicker Civic Ctr, room 0168144.00 (14.40)
  • Wednesday, 9:00 a.m. - 2:00 p.m.
closedBL-Blended (less than 50% online instruction)$181.60n/a

Registration for this class is closed.

Culinary Essentials (Garde Manager)C12531/11 - 5/10ChathamStudents 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. 80455January 11, 2021May 10, 2021Regina MinterPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 014572.00 (7.20)
  • Monday, 9:30 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.

Culinary Essentials (Garde Manager)H12291/11 - 5/10HarnettStudents 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. 80452January 11, 2021May 10, 2021DCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 010272.00 (7.20)
  • Monday, 9:30 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.

Culinary Essentials (Garde Manager)L15051/12 - 5/4LeeStudents 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. 80448January 12, 2021May 4, 2021Kelly BurtonDWCC (Dennis Wicker Civic Ctr) (opens in a new window)Dennis A. Wicker Civic Ctr, room 016872.00 (7.20)
  • Tuesday, 9:30 a.m. - 2:30 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 EssentialsL15041/11 - 5/10LeeStudents 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. 80447January 11, 2021May 10, 2021Kelly 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 (required) [8th edition] by Karen E Drummon (ISBN: 9781118429730)
  • Staying Healthy with Nutrition [1st Edition edition] by Haas, MD, Elson (ISBN: 9781587611797)

Registration for this class is closed.

Healthy Cooking EssentialsC12521/12 - 5/4ChathamStudents 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. 80454January 12, 2021May 4, 2021PMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 013588.00 (8.80)
  • Tuesday, 8:30 a.m. - 2:30 p.m.
closedHY-Hybrid (greater than 50% online instruction)$181.60n/a

Registration for this class is closed.

Healthy Cooking EssentialsH12281/12 - 5/4HarnettStudents 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. 80451January 12, 2021May 4, 2021DCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 010288.00 (8.80)
  • Tuesday, 8:30 a.m. - 2:30 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 (required) [8th edition] by Karen E Drummon (ISBN: 9781118429730)
  • Staying Healthy with Nutrition [1st Edition edition] by Haas, MD, Elson (ISBN: 9781587611797)

Registration for this class is closed.

IDD Culinary EssentialsC12541/14 - 5/6ChathamIn 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) 80456January 14, 2021May 6, 2021Regina MinterPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 014564.00 (6.40)
  • Thursday, 8:30 a.m. - 12:30 p.m.
closedTR-Traditional (100% face-to-face instruction)$181.60n/a

Registration for this class is closed.

Junior Chef Baking CampC22526/14 - 6/17ChathamA class for students ages 9-14 who share a passion for cooking and possibly a career as a Pastry Chef. Students will prepare various items including sweet and savory appetizers, breads, and desserts. Snacks are included in this camp. We will ask for any dietary restrictions/allergies on the first day of entry into the camp. Students must wear closed toed shoes, apron or smock. 82942June 14, 2021June 17, 2021Regina MinterPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 014514.00 (1.40)
  • Monday, 8:30 a.m. - 12:30 p.m.
  • Tuesday, 8:30 a.m. - 12:30 p.m.
  • Wednesday, 8:30 a.m. - 12:30 p.m.
  • Thursday, 8:30 a.m. - 12:30 p.m.
0 seats of 20 available 1TR-Traditional (100% face-to-face instruction)$120.00n/a
Junior Chef Baking CampL25026/14 - 6/17LeeA class for students ages 9-14 who share a passion for cooking and possibly a career as a Pastry Chef. Students will prepare various items including sweet and savory appetizers, breads, and desserts. Snacks are included in this camp. We will ask for any dietary restrictions/allergies on the first day of entry into the camp. Students must wear closed toed shoes, apron or smock. 82946June 14, 2021June 17, 2021Gwendolyn WilliamsDWCC (Dennis Wicker Civic Ctr) (opens in a new window)Civic Ctr Addition, room 010814.00 (1.40)
  • Monday, 8:30 a.m. - 12:00 p.m.
  • Tuesday, 8:30 a.m. - 12:00 p.m.
  • Wednesday, 8:30 a.m. - 12:00 p.m.
  • Thursday, 8:30 a.m. - 12:00 p.m.
0 seats of 12 available 1TR-Traditional (100% face-to-face instruction)$120.00n/a
Junior Chef Cooking CampH22286/21 - 6/24HarnettA class for students ages 9-14 who share a passion for cooking and possibly a career in Culinary Arts. Students will prepare various items including entrees, appetizers, and desserts. Snacks are included in this camp. We will ask for any dietary restrictions/allergies on the first day of entry into the camp. Students must wear closed toed shoes, apron or smock. 82940June 21, 2021June 24, 2021De-Ven AtkinsonDCTR (Dunn Center) (opens in a new window)Culinary & Hospitality, room 010114.00 (1.40)
  • Monday, 8:30 a.m. - 12:00 p.m.
  • Tuesday, 8:30 a.m. - 12:00 p.m.
  • Wednesday, 8:30 a.m. - 12:00 p.m.
  • Thursday, 8:30 a.m. - 12:00 p.m.
1 seats of 12 available 1TR-Traditional (100% face-to-face instruction)$120.00n/a
Junior Chef Cooking CampH22296/14 - 8/5HarnettA class for students ages 9-14 who share a passion for cooking and possibly a career in Culinary Arts. Students will prepare various items including entrees, appetizers, and desserts. Snacks are included in this camp. We will ask for any dietary restrictions/allergies on the first day of entry into the camp. Students must wear closed toed shoes, apron or smock. 83406June 14, 2021August 5, 2021Kathryn HorrellHCS (Harnett County Schools) (opens in a new window)Dunn Middle School, room 000116.00 (0.00)
  • Monday, 8:00 a.m. - 12:00 p.m.
  • Tuesday, 8:00 a.m. - 12:00 p.m.
  • Wednesday, 8:00 a.m. - 12:00 p.m.
  • Thursday, 8:00 a.m. - 12:00 p.m.
10 seats of 10 available 1TR-Traditional (100% face-to-face instruction)$120.00n/a
Junior Chef Cooking CampL25036/21 - 6/24LeeA class for students ages 9-14 who share a passion for cooking and possibly a career in Culinary Arts. Students will prepare various items including entrees, appetizers, and desserts. Snacks are included in this camp. We will ask for any dietary restrictions/allergies on the first day of entry into the camp. Students must wear closed toed shoes, apron or smock. 82947June 21, 2021June 24, 2021Gwendolyn WilliamsDWCC (Dennis Wicker Civic Ctr) (opens in a new window)Civic Ctr Addition, room 010814.00 (1.40)
  • Monday, 8:30 a.m. - 12:00 p.m.
  • Tuesday, 8:30 a.m. - 12:00 p.m.
  • Wednesday, 8:30 a.m. - 12:00 p.m.
  • Thursday, 8:30 a.m. - 12:00 p.m.
0 seats of 12 available 1TR-Traditional (100% face-to-face instruction)$120.00n/a
Junior Chef Cooking CampC22536/21 - 6/24ChathamA class for students ages 9-14 who share a passion for cooking and possibly a career in Culinary Arts. Students will prepare various items including entrees, appetizers, and desserts. Snacks are included in this camp. We will ask for any dietary restrictions/allergies on the first day of entry into the camp. Students must wear closed toed shoes, apron or smock. 82943June 21, 2021June 24, 2021Regina MinterPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 014514.00 (1.40)
  • Monday, 8:30 a.m. - 12:00 p.m.
  • Tuesday, 8:30 a.m. - 12:00 p.m.
  • Wednesday, 8:30 a.m. - 12:00 p.m.
  • Thursday, 8:30 a.m. - 12:00 p.m.
3 seats of 20 available 1TR-Traditional (100% face-to-face instruction)$120.00n/a
Kids Cooking CampC22546/28 - 7/1ChathamA cooking class for Post K to 9 years old who share a passion for cooking. Students will prepare various items including healthy snacks, lunches, and desserts. Snacks are included in this camp. We will ask for any dietary restrictions/allergies on the first day of entry into the camp. Students must wear closed toed shoes, apron or smock. 82944June 28, 2021July 1, 2021Regina MinterPMC (Pittsboro Main Campus) (opens in a new window)Sustainable Technology Bldg, room 014514.00 (1.40)
  • Monday, 8:30 a.m. - 12:00 p.m.
  • Tuesday, 8:30 a.m. - 12:00 p.m.
  • Wednesday, 8:30 a.m. - 12:00 p.m.
  • Thursday, 8:30 a.m. - 12:00 p.m.
6 seats of 20 available 1TR-Traditional (100% face-to-face instruction)$120.00n/a
Natural Chef CertificationC12511/11 - 5/7ChathamStudents 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. 80453January 11, 2021May 7, 2021Kelly 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.
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: Sat, June 12, 2021 @ 4:00 p.m.