Heads Up! All Continuing Education courses starting on or after July 1, 2025 will open for registration on July 1, 2025.
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 Chef Works or Uniform Junction
- White Chef’s jacket with long sleeves, with logo and name embroidered (3 required)
- Small checkered chef pants (3 required)
- Chef Hat (the required style is a “floppy chef hat”) (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.
CUL-3072C Sanitation & Safety-Extended
Build a strong foundation in food safety and earn your certification with confidence in this comprehensive course designed to prepare you for the ServSafe® Manager Certification Exam. Through engaging, in-depth instruction, you'll explore essential topics such as personal hygiene, cross-contamination prevention, time and temperature control, safe receiving and storage practices, food safety management systems, allergen awareness, and HACCP principles. Ideal for new food service employees, aspiring managers, or anyone seeking a deeper understanding of sanitation and safety, this course provides the time and support needed to truly master key concepts. On the final day, students will take the ServSafe® Manager Certification Exam in person.
| Section Number | Dates | Location | Building | Room | Time | Format |
|---|---|---|---|---|---|---|
| This course has already started or is not being offered this term. | ||||||
CUL-3072D Sanitation & Safety - Basic
Elevate your food safety expertise and get certified fast in this intensive course designed to prepare you for the ServSafe® Manager Certification Exam. Through focused instruction, you'll review essential topics including personal hygiene, cross-contamination prevention, time and temperature control, safe receiving and storage practices, food safety management systems, allergen awareness, and HACCP principles. Ideal for current food service professionals and managers, this course builds confidence and sharpens your knowledge to meet industry standards. On the final day, students will take the ServSafe® Manager Certification Exam in person.
| Section Number |
Dates | Location | Building | Room | Time | Format |
|---|---|---|---|---|---|---|
| X1548 |
4/11 - 4/18
|
ATC |
016
|
S 8:00 AM - 12:00 PM
|
Classroom | |
| X3299 |
5/15 - 5/22
|
ATC |
016
|
F 8:00 AM - 12:00 PM
|
Classroom | |
| X3297 |
6/6 - 6/13
|
ATC |
016
|
S 8:00 AM - 12:00 PM
|
Classroom | |
| X3298 |
7/6 - 7/13
|
ATC |
016
|
M 5:00 PM - 9:00 PM
|
Classroom | |
| X3376 |
8/15 - 8/22
|
ATC |
016
|
S 8:00 AM - 12:00 PM
|
Classroom | |
| 103377 |
9/19 - 9/26
|
ATC |
016
|
S 8:00 AM - 12:00 PM
|
Classroom | |
| 103378 |
10/17 - 10/24
|
ATC |
016
|
S 8:00 AM - 12:00 PM
|
Classroom | |
| 103379 |
11/14 - 11/21
|
ATC |
016
|
S 8:00 AM - 12:00 PM
|
Classroom | |
| 103380 |
12/12 - 12/19
|
ATC |
016
|
S 8:00 AM - 12:00 PM
|
Classroom |
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.
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 Durham Tech 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.
CUL-3075I Principles of Culinary
Kickstart your culinary journey with Principles of Culinary-an exciting hands-on training experience designed to take you from the classroom to the kitchen with confidence. Perfect for career changers, aspiring chefs, and hospitality professionals, this course prepares you for fast entry into restaurants, hotels, catering, healthcare food service, and beyond. Train in a professional kitchen while building essential skills in food safety and sanitation, knife techniques, flavor development, stocks and sauces, cooking methods, meat and seafood preparation, breakfast cookery, vegetables, grains, pasta, and kitchen organization. Along the way, students have the opportunity to earn credentials, including the ServSafe® Food Handler Certification, Certified Kitchen Cook (CKC), and Principles of Culinary Certificate of Completion.
| Section Number |
Dates | Location | Building | Room | Time | Format |
|---|---|---|---|---|---|---|
| X3300 |
5/26 - 7/15
5/26 - 7/15
|
ATC |
024
|
T 8:00 AM - 4:30 PM
W 8:00 AM - 4:30 PM
|
Classroom | |
| X3322 |
8/11 - 9/30
8/11 - 9/30
|
ATC |
024
|
T 8:00 AM - 4:30 PM
W 8:00 AM - 4:30 PM
|
Classroom | |
| 103323 |
10/13 - 12/8
10/13 - 12/8
|
ATC |
024
|
T 8:00 AM - 4:30 PM
W 8:00 AM - 4:30 PM
|
Classroom |
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 |
|---|---|---|---|---|---|---|
| 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’ve 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