Contact
Altarius Moody
Director
American Tobacco Campus, Room 009
919-536-7200, ext. 4318
moodya@durhamtech.edu
Culinary Arts (Continuing Education)
Short Term
Uniform Requirements
Only required for these courses: Culinary Arts Career Training Program, Principles of Baking and Pastry, Principles of Culinary, and Principles of Pastry.
These items can be ordered from or Uniform Junction
- White Chef鈥檚 jacket with long sleeves, with logo and name embroidered (3 required)
- Small checkered chef pants (3 required)
- Chef Hat (the required style is a 鈥渇loppy chef hat鈥) (2 required)
- White apron, this may be a bib, single, or 4 sided (2 required)
- White neckerchief, (2 required)
- Black non-slip closed toed shoes (1 pair required)
Textbook
- Culinary Arts Career Training program: On Cooking: A Textbook of Culinary Fundamentals, 6th edition. ISBN: 13: 9780134441900. Tuition cost includes the ServSafe textbook.
- Principles of Baking and Principles of Pastry: On Baking (RRPHE), 4th Edition, Labensky ISBN: 9780136705000
- Principles of Culinary: On Cooking: A Textbook of Culinary Fundamentals, 6th edition. ISBN: 13: 9780134441900.
- HOS-3072C- Food Safety and Sanitation: Students will be responsible for purchasing the required textbook with the online exam voucher or just the online voucher for the ServSafe Managers class. The course materials can be purchased from ServSafe.com using the links below:
Financial Assistance
The following programs and courses qualify for Financial Assistance: Culinary Arts Career Training program, Principles of Baking and Pastry.
Email hospitality@durhamtech.edu for questions regarding programs or courses.
CSP-4000S Beginning Cake Design
A hands-on beginning cake decorating class, teaching techniques of learning how to make professionally decorated cakes. Students focus on basic skills and techniques used by cake decorators such as cake baking, torting, cake layer-leveling, making and applying buttercream icing and flowers; basic fondant work, and assembling and decorating a simple buttercream wedding cake. Students receive a supply list of tools to purchase before the first day of class. Please email hospitality@durhamtech.edu for questions regarding the program or upcoming courses.
| Section Number | Dates | Location | Building | Room | Time | Format |
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| This course has already started or is not being offered this term. | ||||||
CUL-3041A Culinary Arts Career Prog
This course is designed for food service workers to increase their knowledge and skills in planning, preparing, and serving quantity foods. Topics are different types of foodservice, sanitation, basic skills, menu planning, food preparation, job survival skills, and career exploration. Methods of instruction are lectures and hands-on experience. Students may become certified in two industry-relevant certifications from the National Restaurant Associations. **If a student has a Serv-Safe Managers Certification and it is current, not expired, the Serv-Safe for Managers fee will be deducted from the cost of tuition. Please email hospitality@durhamtech.edu for questions regarding the program or upcoming courses.
| Section Number | Dates | Location | Building | Room | Time | Format |
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| This course has already started or is not being offered this term. | ||||||
CUL-3072C Sanitation & Safety-Extended
This course introduces the extended 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.
| Section Number | Dates | Location | Building | Room | Time | Format |
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| This course has already started or is not being offered this term. | ||||||
CUL-3072D Sanitation & Safety - Basic
This 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.
| Section Number | Dates | Location | Building | Room | Time | Format |
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| This course has already started or is not being offered this term. | ||||||
CUL-3075H Principles of Baking & Pastry
This course presents the basic principles of baking for food service establishments. This is a foundation course that includes terms, equipment, and an introduction to the basic mechanics of the pastry kitchen. Topics covered include the identification, production, and evaluation of yeast-leavened products, quick bread, pies, tarts, cookies, and basic cakes. Students will be provided theoretical knowledge/practical applications for entry into the baking field or to advance in their current food service jobs. The course addresses both the art and the science of baking. Students learn basic sanitation, cooking, and baking principles, as well as pastry, confection, and production baking skills. The majority of the class is devoted to actual hands-on baking skill development. **The ServSafe textbook will be handed out during class. If a student has a ServSafe Managers Certification and it is current, not expired, the ServSafe Managers textbook fee will be deducted from the cost of tuition. Please email hospitality@durhamtech.edu for questions regarding the program or upcoming courses.
| Section Number | Dates | Location | Building | Room | Time | Format |
|---|---|---|---|---|---|---|
| This course has already started or is not being offered this term. | ||||||
CUL-3075HA Principles of Baking
This 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.
| Section Number | Dates | Location | Building | Room | Time | Format |
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| This course has already started or is not being offered this term. | ||||||
CUL-3075HB Principles of Pastry
This course is designed to further students' knowledge of ingredients, weights and measures, baking terminology, and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating, and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills. Requisites: Principles of Baking at 麻豆精品在线播放 or similar course from another college or demonstration of equivalent mastery of content of Principles of Bakery, for example via work experience, as determined by instructor is necessary to take this course. Email hospitality@durhamtech.edu for information on how to demonstrate the competency level required and how to register.
| Section Number | Dates | Location | Building | Room | Time | Format |
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| This course has already started or is not being offered this term. | ||||||
CUL-3075I Principles of Culinary
This course introduces the fundamental concepts, skills, and techniques in basic cookery, moist, dry, and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.
| Section Number | Dates | Location | Building | Room | Time | Format |
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| This course has already started or is not being offered this term. | ||||||
SEF-3001DT Chocolate Truffles
Learn how to make chocolate truffles that are amazingly delicious and as professional as the chocolates you will find in gourmet stores. Each person will make three kinds of chocolate truffles that include: Milk chocolate and caramel ganache; White chocolate and raspberry; Spiked eggnog with dark chocolate.
| Section Number | Dates | Location | Building | Room | Time | Format |
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SEF-3001SJ Intro to French Pastry
Learn how to create patisserie-quality French pastries at home. This course will focus on classic French desserts of: Pear Frangipane Tart; Eclairs; French Macarons.
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SEF-3001SK Italian Pasta & Sauce Making
Come delve into learning how to make handmade Italian pasta of linguine and ravioli. Roll up your sleeves and learn how to roll and cut pasta like a pro. Participants will learn to make 2 styles of pasta doughs - fresh and dried, to be turned into linguine and ravioli pasta, including 2 pasta sauces of creamy pesto and puttanesca to compliment the dishes. End by feasting on the dishes you've prepared.
| Section Number | Dates | Location | Building | Room | Time | Format |
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| This course has already started or is not being offered this term. | ||||||
SEF-3001WH I Can-Introduction to Canning
Would you like to learn how to preserve jams and jellies, pickles, chutney, ketchup, or relish water bath canning basics? Have you been wanting to learn how to can? Join us at this fun and hands-on class where you will learn how to bottle a bit of goodness in a jar! We will demonstrate canning so you learn the latest canning techniques and understand food safety issues for canning. Have you done canning before, but never had a class in it? Come, and learn the basics of water bath canning.
| Section Number | Dates | Location | Building | Room | Time | Format |
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| This course has already started or is not being offered this term. | ||||||
Suggested Paths
Short Term
(12 months or less)Long Term
(More than 12 months)University Transfer
Career Explorer
“I鈥檝e been cooking since I was six years old so this is all I know. I took cooking too seriously before. It was always just a career, but because of my experience in this program it has become more of a passion.”
—Joshua Byker