Learn the ropes and get a great job in the hospitality industry through Wake Tech's short-term, non-degree culinary and baking classes. The six- to eight-week courses provide high-quality, low-cost instruction that lead to industry certifications.
Also, look for specialty classes during the day on Mondays, featuring guest chefs and instruction on international cuisine (fee waiver and scholarship do not apply).
For more information about the program, contact Sameer Pawa at 919-866-6158 or [email protected].
Don't have enough money to pay for a course? Right now, Wake Tech's Propel program offers scholarships that cover the cost of registration and fees.
NOTE: The Propel Scholarship Application is currently closed and will reopen on July 1.
Week 1 Introduction to Basic Techniques, Equipment Safety, Baker's Math, Scaling, Stages of Mixing Bread Dough
Week 2 Lean Yeast Dough (Direct Fermentation) & Direct Fermentation Enriched Dough
Week 3 Indirect Fermentation Lean Dough & Indirect Fermentation ( Enriched Dough)
Week 4 Rolls/Knotted Rolls technique
Week 5 Sweet Doughs technique
Week 6 Servsafe Instructions & Exams
Week 7 Final Exams.
Alternate techniques related to the topic will be discussed throughout the course.
57
1
Servsafe
No
None
Supplies and handouts will be provided to the students in the class for in-person class only. For online classes, students are responsible to buy their own ingredients and must have basic baking equipment. For online classes, students will need a laptop with a camera. Textbook: Professional Baking, 7th Edition. Students can rent the eText for 120 or 150 days purchase the book, they can do so directly through Wiley Publication.120 day eText rental: $39.00 or 150-day eText rental: $45.00.
Perpetual eText ISBN: 9781119364429 Net price to the Bookstore: $112.50
Students will need to purchase ServSafe 7th Edition Managers Book (ISBN 9780134812335 ) . with the Servsafe exam sheet. Link to Servsafe is provided https://bit.ly/3baVIlL. Also available at WakeTech Book Store Main Campus by calling 919-772-4204.
None
90% attendance"Students must actively participate in the class( in person or online). Students must be properly dressed in clean chef uniforms with closed-toed work shoes to prevent accidents for an in-person class. Students will be graded on quizzes and assignments on a weekly basis. Assignments have to be turned in on or before the scheduled time to be graded. Students will need a 70% or higher score to successfully complete the course.
Students will need to score a 75% or higher to pass the Servsafe Exams ( National Restaurant Association).
"
N/A
Baking Enthusiasts, Bakers, Home Makers, Au-Pair Students, Culinary Students, Cake Decorators, Seniors.
N/A
N/A
Artisan Bread Maker
Baker
Bread Maker
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Upon successful completion of course, students will get proper working knowledge in proper food handling and understand the updated rules and regulations as dictated in ServeSafe Manager's book.
Providing Safe Food, Forms of Contamination, The Safe Food Handler, The Flow of Food An Introduction , Purchasing, Receiving, Storage, The Flow of Food ( Preparation), The Flow of Food (Holding, Serving), Safe Facilities and Pest Management, Cleaning and Sanitizing. Day 2: Course Review & Final Exam.
24
1
Servsafe Certification (National Restaurant Association)
No
None
7th edition Servsafe Books and/or Scantrons.Books are available at the Books stores of Main and North Campus of Wake Tech Community College. ISBN number ISBN: 9780134812335.
None
attendance"Students must get a 75% or higher to pass the Servsafe course as per the requirements of the National Restaurant Association .Students must show valid ID to sit in the exams.
No electronic devises will be allowed during exams."
N/A
Wake County Detention Center Inmate Population.
Food Handlers, Superivisors, Managers
Wake County requires that one person is certified through Servsafe if there is an inspection in the food establishment. Failure to do that will result is a 2 point deduction from the overall food grade.
Servsafe Certified.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
.The students will learn the basic techniques on how the kitchen operates.
2.Learn the chemistry of baking and explore how flour, sugar, eggs and other ingredients combine in the proper ratios to produce different results.
3.Be able to demonstrate techniques following different recipes.
4.Understand the basic principles of baker's math and apply it.
5.Get acquainted with the use of baking tools, measures and weights.
6.Demonstrate the proper use of pastry bags.
7. Demonstrate the art of cake decorations using different icing methods.
8. Be able to work in a team environment and be able to follow instructions directions effectively
• Introduction to basic techniques, the foundation of cake making, standard recipes & formulas, Bakeshop math, and food safety
• Quick Breads, Cookies, Brownies and Bars
• Egg-Based Desserts, Pies & Tarts
• Basic Cake Decoration
• Icing & Plate Presentation
• Understanding Food Cost
• Cake Design and Quotation
• Nutrition and healthy baking
• Servsafe (Teaching days will vary)
• Preparation for American Culinary Federation (Theory & Practical Exams (Teaching days will vary)
• Final Exams ( Certified Fundamental Pastry Cook Online Theory)
• Final Exams ( Certified Fundamental Pastry Cook Practical)
112
1
American Culinary Federation (ACF) Certified Fundamental Pastry Cook, Servsafe.
No
n/a
ServSafe 8th Edition Managers Book (ISBN #978-0866127400). Professional Baking 7th Edition by Wiley Publication. Perpetual e-text (ISBN #978-1119195320). Students can rent the e-text, Nutrition for Foodservice and Culinary Professionals 9th Edition (ISBN #978-1119148494). Uniforms (Chef Coat, Apron and Chef Hat) will be provided to the student for an in-person class only. Students will need to buy basic baking tools and ingredients for online classes.
Kitchen space is required.
90% attendance"Students must adhere to the policies set forth by the instructor.
4: Wear clean uniforms daily. Use the locker box to keep all their personal belongings and valuables. ( Keys will be provided for safekeeping). Keys must be returned at the end of each class. Students will be responsible to keep the kitchen space neat and clean upon finishing their activities.
5. Successful completion of the class requires satisfactory attendance and class participation (i.e. be able to demonstrate proficiency in all concepts taught). Students with irregular attendance, less then 90% attendance, or who are unable to demonstrate competency or finish the required assignments will receive a NG (no grade) and will not be eligible for a certificate of completion or participate in the Final American Culinary Federation Exams.
Students must arrive on time on Practical Exam testing day. Students will not be allowed in the classroom after the test begins. NO makeup testing dates will be offered
Students must pass Servsafe (70% or higher), Nutrition (70% or higher), and ACF written exam (75% or higher) to demonstrate competency and complete required assignments to receive the Wake Tech completion certificate and the ACF certification.
"
N/A
Culinary Students, Line Level Cooks, Catering, Baking
Pastry Cooks, Bakers, Cake Decorators, Wholesale Bakeries, Cafes.
Employment of food and beverage serving and related workers is projected to grow 10 percent from 2014 to 2024, faster than the average for all occupations. Job opportunities in most dining establishments will be excellent because many workers leave the occupation each year, resulting in numerous job openings.
Pastry Cook
Cake Decorators
Baker
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
1. Learn the basic techniques on how the kitchen and a restaurant operate.
2. Perform Kitchen Prep, Pre-Meal, Service and Post Meal job duties.
3. Understand both theory and practical applications for work within the foodservice industry.
4. Recognize and perform basic food safety sanitation skills. Class Syllabus for HOS-3075E3 2 of 2 Wake Tech Community College
5. Be able to perform Point of Sale duties.
6. Perform restaurant and banquet set-up.
7. Work as a Team to fulfill assignments in the time given.
8. Learn basic nutrition information.
9. Prepare for the American Culinary Federation Practical & Theory Exams.
•Week 1- Kitchen Cook Training: Introduction to Kitchen Safety which includes knife holding techniques, Appliances, Equipment and ingredients, Understanding of Menu, Standardized Recipes, Kitchen prep & terminology, Principles of Cooking Soups, Stocks and Sauces.
•Week 2: Basic Breakfast, Salads, Introduction to Restaurant Server Training ( Pre-Meal, During and Post Meal Duties)
•Week 3: Hors D 'Oeuvres, Sandwiches, Sides & Entrees.
•Week 4: ServSafe Training & Exams
•Week 5- Job Search Skills ( Self-Assessment, Resumes, Cover Letters, Interview Preparation)
•Week 6- Dessert, Buffet Prep & Service, Final Exams ( Restaurant Server, Kitchen Cook Certification)
112
1
Servsafe ( National Restaurant Association), Restaurant Server Certification ( American Hotel & Lodging Educational Institute) , Certified Fundamentals Cook Certification (American Culinary Federation).
No
n/a
ServSafe 8th Edition Managers Book (ISBN #978-0866127400), Restaurant Server, (ISBN #978-0866124522), Culinary arts NOCTI study guide (for ACF certification), Nutrition for Foodservice and Culinary Professionals 9th Edition (ISBN #978-1119148494)
A kitchen will be required to conduct the hands-on training part of the course. Kitchen tools such as knives, cutting boards, peelers ,chef coat and aprons will be required.
90% attendance"Students must adhere to the policies set forth by the instructor.
4: Wear clean uniforms daily. Use the locker box to keep all their personal belongings and valuables. ( Keys will be provided for safekeeping). Keys must be returned at the end of each class. Students will be responsible to keep the kitchen space neat and clean upon finishing their activities.
5. Successful completion of the class requires satisfactory attendance and class participation (i.e. be able to demonstrate proficiency in all concepts taught). Students with irregular attendance, less then 90% attendance, or who are unable to demonstrate competency will receive a NG (no grade) and will not be eligible for a certificate of completion
Students must arrive on time on Practical Exam testing day. Students will not be allowed in the classroom after the test begins. NO makeup testing dates will be offered
Students must pass Servsafe (70% or higher), Nutrition (70% or higher), and ACF written exam (75% or higher) to demonstrate competency and complete required assignments to receive the Wake Tech completion certificate and the ACF certification.
"
N/A
Entry level Cooks working in the industry, students wanting to enter Culinary & Restaurant Field, Banquet Staff, students wanting to start a culinary business.
Kitchen Cooks, Line Cooks, Prep Cooks, Restaurant Servers, Bussers, Banquet Set-Up.
Wake County need for industry positions
Employment of food and beverage serving and related workers is projected to grow 10 percent from 2014 to 2024, faster than the average for all occupations. Job opportunities in most dining establishments will be excellent because many workers leave the occupation each year, resulting in numerous job openings.
Prep-Cooks
Line Cooks
Restaurant Servers
Cashiers
Banquet Sfaff
CUL-3075C3
CUL-3075A3
Sameer Pawa
919-866-6158
[email protected]
| Details | Section | Date(s) | Location | Price | Seats | 312873 | 09/08/25 - 12/03/25 | Public Safety Education Campus | 470.00 | 12 | Register |
|---|
If you would like to be notified when additional sections become available, please use Wake Tech's Notify Me service.
1. Learn the basic techniques on how the kitchen and a restaurant operate.
2. Perform Kitchen Prep, Pre-Meal, Service and Post Meal job duties.
3. Understand both theory and practical applications for work within the foodservice industry.
4. Recognize and perform basic food safety sanitation skills.
5. Be able to perform Point of Sale duties.
6. Perform restaurant and banquet set-up.
7. Learn the chemistry of baking and explore how flour, sugar, eggs and other ingredients combine in the proper ratios to produce different results.
8. Get acquainted with the use of baking tools, measures and weights
9. Demonstrate the proper use of pastry bags
10. Demonstrate basic cake decorations & simple breads.
11. Be able to work in a team environment and be able to follow instructions directions effectively.
• Kitchen Cook Training: Introduction to Kitchen Safety which includes knife holding techniques, Appliances, Equipment and ingredients, Understanding of Menu, Standardized Recipes,
• Kitchen prep & terminology, Principles of Cooking Soups, Stocks and Sauces.
• Basic Breakfast, Salads, Introduction to Restaurant Server Training (Pre-Meal, During and Post Meal Duties
• Hors D 'Oeuvres, Sandwiches, Sides & Entrees.
• ServSafe Training & Exams
• Restaurant Server and Kitchen Cook Exams
• Buffet Prep and Service.
• Introduction to Measuring Scales and how to read Recipes.
• Quick Breads, Cookies, Brownies and Bars & Dinner Rolls.
• Cake Baking & Decoration Techniques
• Icing & Plate Presentation
96
1
Servsafe, Restaurant Server Certification and Kitchen Cook Certification (American Hotel & Lodging Educational Institute)
No
n/a
ServSafe 7th Edition Managers Book (ISBN #978-0134764214), Restaurant Server, (ISBN #978-0866124522), Kitchen Cook (ISBN: 978-0-86612-678-6)
Books and uniforms are provided as part of the course fee.
None
90% attendance" Students must adhere to the policies set forth by the instructor.
4: Wear clean uniforms daily. Use the locker box to keep all their personal belongings and valuables. ( Keys will be provided for safekeeping).
5. Students will be responsible to keep the kitchen space neat and clean upon finishing their activities.
6.Students must receive 70% or higher on their ServSafe exams as well as and 70% or higher on their Kitchen Cook & Restaurant Server exams.
7. Students must demonstrate basic understanding of reading a recipe and preparation of a menu assigned by the instructor. Students must get a 70% or higher in food preparation. This
will be a group project."
N/A
Entry level Cooks working in the industry, students wanting to enter Culinary & Restaurant Field, Banquet Staff, students wanting to start a culinary business.
Kitchen Cooks, Line Cooks, Prep Cooks, Restaurant Servers, Bussers, Banquet Set-Up.
Wake County need for industry positions
Employment of food and beverage serving and related workers is projected to grow 10 percent from 2014 to 2024, faster than the average for all occupations. Job opportunities in most dining establishments will be excellent because many workers leave the occupation each year, resulting in numerous job openings.
Prep-Cooks
Line Cooks
Restaurant Servers
Cashiers
Banquet Sfaff
CUL-3340A3
CUL-3075B3
Sameer Pawa
919-866-6158
[email protected]
| Details | Section | Date(s) | Location | Price | Seats | 312154 | 08/09/25 - 12/06/25 | Public Safety Education Campus | 492.00 | 12 | Register |
|---|
If you would like to be notified when additional sections become available, please use Wake Tech's Notify Me service.