Continuing Education Classes – Culinary and Service Industry

Baking FundamentalsBartending, ProfessionalBreads and PastriesIntroduction to Brewing
Culinary Fundamentals
Global CuisinesProfessional Cake Decorating Level IProfessional Cake Decorating Level II
ServSafe Sanitation and Food SafetyWine Appreciation

 

 

Baking Fundamentals
Hands-on course provides students with a solid foundation in baking from which to build.  An emphasis will be placed on basic skills and techniques, recipes, weights and measures, conversions, equipment, and terminology. Students will learn to produce cookies, quick breads, pies and dough, cakes and frostings, and various troubleshooting techniques. Prepayment required.

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Course Fee: $125–Supply Fee: $60–Insurance Fee: $0.55–Book Fee: none

Please contact the Coordinator at 252-222-6204 for next course date.

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Bartending, Professional
Learn bar operations and how to prepare specialized cocktails, frozen and layered, all while gaining speed and efficiency in preparing drinks. Also, gain knowledge of beers and wines. Learn how to properly garnish, how to free pour and learn about liquor laws and liability issues. This class involves not only lecture and instruction, but hands-on time behind the bar. Course also includes TIPS certification a skills-based, responsible alcohol training and certification program that is designed to prevent intoxication, underage drinking, and drunk driving. TIPS gives individuals the knowledge and confidence they need to recognize potential alcohol-related problems and intervention to prevent alcohol-related tragedies. Prerequisite: Must be 18 years of age to attend course.

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Course Fee: $125–Certification Fee: $18–Book Fee: $30
Start Date
01-29-2018   M/W    6 – 8:30 pm, 16 sessions, Culinary Bldg., Bartending Rm. 4302

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Breads and Pastries
Hands-on course expands on the students baking skills to include artisan bread production and general pastry work. Students will produce various types of breads ranging from basic straight method doughs to sourdough, as well as some introductory pastry work including breakfast pastries, puff pastry, doughnuts, hand pies, and crepes. Prepayment required.

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Course Fee: $180–Supply Fee: $30–Insurance Fee: $0.55–Book Fee: none
Start Date
03-12-2018   M/T    5:30 – 9:30 pm, 20 sessions, Bryant Bldg., Bake Shop

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Introduction to Brewing
The best way to learn the art of brewing is to start with the basics of home brew. An expert instructor guides attendees through the process of brewing extract beer using brewing kits. Learn brewing techniques, tips and tricks for making the process flow smoothly and basic details about the ingredients typically utilized in extract brewing. You’ll also learn how proper cleaning and sanitation techniques can make a difference in taste and learn style guidelines of specific beer styles, which will include beer sampling. During the tasting section, the instructor provides instruction on the proper method for evaluating the aroma, mouth feel, flavors, finish and aftertaste of an individual beer, providing the student with the basic skills for assessing the characteristics of beer and understanding beer quality in clear and simple language. Prerequisite: Must be 21 or older.
Course Fee: $70–Supply Fee: $15–Book Fee: none

Contact Kris Workman at workmank@carteret.edu or 252-222-6204 for new date.

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Culinary Fundamentals
In this introductory course, gain professional level knowledge of culinary preparation. Learn how to use ingredients and processes, and discover why one method may be used over another when preparing specific dishes. Course covers professional level knowledge of culinary preparation, including hot food preparation, cold food preparation, knife skills, breakfast cookery, soups, stocks, butchery and cooking techniques of meat, poultry and fish, vegetables, menu development and the making of sauces. Great class for anyone seeking to move up in their present culinary position. Prepayment required.

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Course Fee: $125–Supply Fee: $110–Insurance Fee: $0.55–Book Fee: none
Start Date
02-07-2018   Wednesday    6 – 9 pm, 14 sessions, Culinary Bldg., Kitchen

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Global Cuisines
Designed as a follow-up to the Culinary Fundamentals course, this hands-on course covers classical cooking skills associated with the preparation and service of international and ethnic cuisines. Regions covered: Italy, France, England, Germany, China, Greece, and Mexico.  Students will understand the different cooking principles from various regions.  Course includes buffet and plated services. Prerequisite: Culinary Fundamentals course. Prepayment required.

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Course Fee: $125–Supply Fee: $120–Insurance Fee: $0.55–Book Fee: none
Start Date
02-01-2018   Thursday    6 – 9 pm, 14 sessions, Culinary Bldg., Kitchen

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Professional Cake Decorating Level I
Ideal class for anyone who would like to decorate cakes, sell cakes, and/or have an interest in refining basic cake decorating skills. Learn a variety of flowers you can make in advance, decorating cookies, cupcakes and cakes. Create amazing hand shaped flowers, beautiful borders and bold accents using these easy-to-shape icings. Learn the basics of starting your own business and resources that will help you achieve dreams. Instructor, Rachael Deppensmith, is a graduate of the Culinary School at the Art Institute of California and is an experienced chef with extensive knowledge of chocolates, confections, cake production and finishing. Call for a list of required materials.
Course Fee: $125–Book Fee: none

Please contact the Coordinator at 252-222-6204 for next course date.

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Professional Cake Decorating Level II
Course for those that have completed a basic cake decorating class that wish to further their skills in making custom designed cakes. Learn gum paste flowers and advanced cake decorating techniques for memorable wedding or celebration cakes. We’ll work in a variety of decorating mediums such as fondant, modeling chocolate, pastillage,
gumpaste, royal icing and isomalt and learn basic airbrushing techniques for cake decorating. You’ll begin by creating a unique array of sophisticated gum paste flowers such as peonies, orchids and poppies and will end with a breathtaking showstopper. Your decorating skills will be enhanced by learning multiple piping styles using both classic and modern designs. Instructor, Rachael Deppensmith is a graduate of the International Culinary School at the Art Institute of California and is an experienced Pastry Chef with extensive knowledge of chocolates, confections, cake production and finishing. Call for a list of required materials.
Course Fee: $125–Book Fee: none
Start Date
03-19-2018 M/W 6 – 9 pm, 16 sessions, Culinary Bldg., Rm. 4311

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ServSafe: Sanitation and Food Safety
This course provides accurate, up-to-date information for all levels of employees in all aspects of handling food, from receiving and storing to preparing and serving. Prepares students to take the ServSafe sanitation exam which is offered, at no charge, the last day of class.
Course Fee: $70–Book Fee: $88
Start Date
01-29-2018   M/T   1 – 5 pm, 4 sessions, Wayne West Bldg., Rm. 220
03-05-2018  M/T   1 – 5 pm, 4 sessions, Wayne West Bldg., Rm. 220
04-30-2018  M/T   1 – 5 pm, 4 sessions, Wayne West Bldg., Rm. 220

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Wine Appreciation
Sample over 30 different wines from all over the world. Course will boost confidence, increase knowledge, and help you be more informative about every glass you serve or sip. Optional National Wine Steward Certification test offered at the end of the course. Instructor is Wendi Oliver of Front Street Village, Beaufort.  Prepayment required.

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Course Fee: $70–Supply Fee: $120–Book Fee: none
Start Date
01-30-2018 Tuesday 6 – 9 pm, 8 sessions, Boathouse, Front Street Village, Beaufort

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