Culinary and Baking Training

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.

Don't have the money to to take a course? See if you qualify for Workforce Continuing Education financial assistance.

Apply now

Additional scholarship opportunities

Students who successfully complete the program and work for one year in the local hospitality industry will be eligible to receive a $3,000 scholarship to pursue a Culinary Arts, Baking and Pastry Arts or Hospitality Management degree.

Also, look for exciting individual 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].

Course details and registration information

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Course
International Cuisine
Name
SEF-3001AW3
Available Classes
Not currently offered.
Description Course Outline Requirements Intended Audience More Details
Intended Audience
Food Lovers, Foodies, Food Bloggers, Home Makers, Au-Pairs, Culinary Students
Description
Learn how to prepare and present foods from a variety of world cuisines. This course emphasizes indigenous ingredients and customs, nutritional concerns, and cooking techniques. Upon completion, students should be able to prepare a variety of international and domestic menus. Click on the detail section for the featured Chef of the Week and cuisine offered.
Course Objectives
  1. a. Explore international and regional cuisines
    b. Understand menu construction, food textures, colors, aromas and presentations
    c. Identify and produce international flavors and cuisines
    d. Build on foundation of culinary vocabulary and skills
    e. Demonstrate proper safety and sanitation practices
Outline of Instruction
  1. Understand the cultures and cuisines of the world and Indigenous ingredients.
    Menu design and classical techniques for international/regional cooking.
    Discussion on culinary traditions and trends and understanding the cooking styles unique to the regions.
    Demonstration by the Chef Instructor and hands-on activities .
Contact Hours
4
CEU's
No
Industry Standard, State, or National Certification
No
CE to CU Articulation
No
Prerequisites
Text and Supplies Needed
Ingredients will be provided for the classes
Clinical Site/Special Facilities
Students will need to wear closed toe tennis shoes and bring an apron and a hat with them.
Requirements for Successful Completion of this Course
  1. Attendance 100%
  2. Participation
  3. Students will participate in the class. Students must wear closed toe shoes and have aprons and hats.
Accreditation/Special Approval Requirements
Intended Audience
Food Lovers, Foodies, Food Bloggers, Home Makers, Au-Pairs, Culinary Students
Specific Industry or Business Support Needs
Industry or Job Titles Related to training Outcomes for Employment
Related Courses
  • Basic Culinary Arts & Restaurant Fundamentals Certification - HOS-3075E3
Course Contact Information
Sameer Pawa
919-866-6158
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