Program Overview

Culinary and Hospitality Continuing Education Courses

two students standing behind metal table smiling with chef hats on, bowl of food in front
Durham Tech offers courses in bartending and mixology, ServSafe food safety training, principles of baking and pastry, as well as a Culinary Arts Career Training program.


Supply list for Beginning Cake Design

  • 11 to 13-inch offset/angled spatula (different brands have slightly different sizes - anything in this range is fine)
  • fondant smoother
  • pizza cutter
  • scissors
  • serrated knife (sometimes called a bread knife)
  • small craft paint brush
    and Wilton Deluxe Decorating Set (which contains a set of piping tips, twenty 24 12-inch disposable decorating bags, piping bag coupler, and 9-inch angled spatula)
    or Pastry/Piping Tips: 1M, 2A, 2D, 3, 4B, 6, 12, 16, 21, 32, 48, 86, 104, 127, 129, 352, 366; twenty-four 12-inch disposable decorating bags, piping bag coupler, 9-inch angled spatula
    or Ateco 29 Piece Decorating Tube Set No. 782, and twenty-four 12-inch disposable decorating bags, piping bag coupler, 9-inch angled spatula.
     

Textbook and Online Exam for Servsafe

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:


Email Altarius Moody, Director Culinary Arts or call 919-536-7200, ext. 4318,  if you have questions or need more information.

Also view information and course times for the Culinary Arts Career Training program.

 

SEF-BART Bartending/Mixology

Become a bartender or improve your bartending skills. Gain mastery in drink mixing procedures and techniques, garnishing, recipes, product usage, sanitation, bar set-up, customer service, etiquette, résumé preparation, and ABC laws and regulations. Open to beginners and existing bartenders wanting to upgrade their skills. Each participant compiles a recipe file. Appropriate tools are used; however, colored water is used in class. Students must be 21 years of age. 3" x 5" cards and cardholder required. (Because this course is self-supporting, no tuition waivers or exemptions are allowed.)
Section Number Dates Location Building Room Time Format
This course has already started or is not being offered this term.

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.
Section Number Dates Location Building Room Time Format
70244
2/3 - 3/23
ATC
024
M 5:30 PM - 9:30 PM
Classroom

HOS-3075H Principles of Baking & Pastry

This course presents the basic principles of baking for foodservice establishments. This is a foundations course which 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. 250 hours. $505 **If a student has a Serv-Safe Managers Certification and it is current, not expired, the Serv-Safe for Manages fee will be deducted from the cost of tuition.
Section Number Dates Location Building Room Time Format
This course has already started or is not being offered this term.

SEF-3001XU Servsafe

This course covers the principles of safety and sanitation in the food service industry. It is designed for experienced food service employees and managers who need to comply with local and state health department requirements for food manager/food handler certification or recertification. Key topics include contamination and food-borne illnesses, food protection, HACCP, cleaning, sanitizing, and accident prevention. ServSafe ManagerBook with Answer Sheet (7th Edition), ISBN Number 978-0134812335 is the required textbook. 16 hours. $75
Section Number Dates Location Building Room Time Format
This course has already started or is not being offered this term.

HOS-4040A START Careers in Hotel and Lodging

Developed by the American Hotel & Lodging Educational Institute (AHLEI), the START program provides students with real-world knowledge and skills needed for a long-term career in the lodging industry. START (Skills, Tasks, and Results Training) provides training for all divisions of a lodging operation, including front desk, reservations, housekeeping, bell services, restaurant service, banquet setup, and more. This is the only hospitality training curriculum endorsed by the American Hotel & Lodging Association, and is supported by its network of more than 10,000 hotel owners. Students who successfully complete the START program may earn up to five industry-recognized and portable professional certifications. 200 hours. $505.25 Registration Deadline: January 7
Section Number Dates Location Building Room Time Format
This course has already started or is not being offered this term.