All Wake Tech campuses remain closed Tuesday, February 3, 2026, due to slick road conditions. Students taking in-person classes should check with their instructors for more information. Online courses continue as scheduled. Many Wake Tech services, including Admissions and Academic Advising, are available virtually at virtualsupport.waketech.edu. Wake Tech employees who can work remotely should do so.
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 March 1.
1. Demonstrate a basic understanding of how to measure, mix, shape and bake specialty breads using the techniques and recipes provided. 2. Gain confidence in working with different bread dough and the fermentation process to create variety of breads.
Week 1: Measuring, Mixing and Baking Basic Breads
Week 2: Braiding and Shaping Dough; Working with Rich Dough
Week 3: Working with Dry Fruits, Nuts and Spices
Week 4: Exploring European Style Breads
24
No
None
None
No
N/A
Handouts & supplies for instructional materials will be provided by the instructor.
Kitchen
90% attendance
Students will be required to wear close shoes, aprons and hats for hygiene and safety reasons.
N/A
Bread lovers, Foodies, Home Makers, Au-Pairs
N/A
N/A
HOS-3075C3
HOS-3075D3
Sameer Pawa
919-866-6158
[email protected]
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
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
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 .
4
No
None
None
No
None
Ingredients will be provided for the classes
Students will need to wear closed toe tennis shoes and bring an apron and a hat with them.
100% attendance
Students will participate in the class. Students must wear closed toe shoes and have aprons and hats.
N/A
Food Lovers, Foodies, Food Bloggers, Home Makers, Au-Pairs, Culinary Students
N/A
N/A
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
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
Servsafe.com
Students will receive the ServSafe Certification ( National Restaurant Association)
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.
Learn the basic techniques on how a kitchen operates
Learn the chemistry of baking and explore how flour, sugar, eggs and other ingredients combine in the proper ratios to produce different results
Demonstrate techniques following different recipes
Understand the basic principles of baker's math and apply them
Get acquainted with the use of baking tools, measures and weights
Demonstrate the proper use of pastry bags
Demonstrate the art of cake decorations using different icing methods
Work in a team environment and follow instructions effectively
Introduction to Basic Techniques: Foundation of cake making, standard recipes and 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
https://www.acfchefs.org/, https://www.servsafe.com/
ACF CFPC (Certified Fundamentals Pastry Cook) and ServSafe Manager Certification (National Restaurant Association)
No
N/A
"ServSafe 8th Edition Managers Book" (ISBN #978-0866127400): "Professional Baking 8th Edition" by Wiley Publication. (ISBN #9781119744993), 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 in-person classes only. Students need to buy basic baking tools and ingredients for online classes only. Students must have a high school diploma or be at a 10th-grade reading and writing level to participate in the class.
Kitchen space is required.
90% attendance
Students must adhere to the policies set forth by the instructor.,Students must wear clean uniforms daily. Use the locker box to keep all personal belongings and valuables. (Keys will be provided for safekeeping). Keys must be returned at the end of each class.,Students are responsible for keeping the kitchen space neat and clean upon finishing their activities.,Students must be able to demonstrate proficiency in all concepts taught to be eligible for a certificate of completion and participate in the final American Culinary Federation exams. Students must arrive on time on practical exam testing day. No one is allowed in the classroom after the test begins, and 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 cooks, catering, baking
Pastry cooks, bakers, cake decorators, wholesale bakeries, cafes
An estimated average of 1,350 openings per year for 2022-2032, which is a 15% increase
Pastry cook
Cake decorator
Baker
| Details | Section | Date(s) | Location | Price | Seats | |
|---|---|---|---|---|---|---|
| 319340 | 02/02/26 - 04/01/26 | Public Safety Education Campus | 450.00 | 3 | Register |
If you would like to be notified when additional sections become available, please use Wake Tech's Notify Me service.
Learn the basic techniques on how the kitchen and a restaurant operate
Perform kitchen prep, pre-meal, service and post-meal job duties
Understand both theory and practical applications for work within the foodservice industry
Recognize and perform basic food safety sanitation skills
Perform point-of-sale duties
Perform restaurant and banquet set-up
Work as a team to fulfill assignments in the time given
Learn basic nutrition information
Prepare for the American Culinary Federation Practical & Theory Exams
Kitchen Cook Training: Introduction to kitchen safety, which includes knife holding techniques; appliances, equipment and ingredients; understanding of menu; standardized recipes; kitchen prep and 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
Job Search Skills (self-assessment, resumes, cover letters, interview preparation)
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).
https://ahlei.servsafebrands.com/, https://www.servsafe.com/, https://www.acfchefs.org/
Students will receive the ServSafe Certification (National Restaurant Association), Restaurant Server Certification (American Hotel & Lodging Educational Institute) and Certified Fundamentals Cook Certification (American Culinary Federation).
No
Students should have a 10th-grade high school certificate of completion or higher.
"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 coats and aprons will be required.
90% attendance
Students must adhere to the policies set forth by the instructor.,Students must wear clean uniforms daily. Use the locker box to keep all personal belongings and valuables. (Keys will be provided for safekeeping). Keys must be returned at the end of each class.,Students are responsible to keep the kitchen space neat and clean upon finishing their activities.,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 the culinary and restaurant field, banquet staff, students wanting to start a culinary business
Kitchen cooks, line cooks, prep cooks, restaurant servers, table bus personnel, banquet set-up
An estimated average of 1,350 openings per year for 2022-2032, which is a 15% increase
Prep cooks
Line cooks
Restaurant servers
Cashiers
Banquet staff
CUL-3075C3
CUL-3075A3
Sameer Pawa
919-866-6158
[email protected]
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Learn the basic techniques on how the kitchen and a restaurant operate
Perform kitchen prep, pre-meal, service and post-meal job duties
Understand both theory and practical applications for work within the foodservice industry
Recognize and perform basic food safety sanitation skills
Perform point-of-sale duties
Perform restaurant and banquet set-up
Learn the chemistry of baking and explore how flour, sugar, eggs and other ingredients combine in the proper ratios to produce different results
Get acquainted with the use of baking tools, measures and weights
Demonstrate the proper use of pastry bags
Demonstrate basic cake decorations and simple breads
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 and 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)
https://ahlei.servsafebrands.com/, https://www.servsafe.com/
Students will receive the ServSafe Certification (National Restaurant Association), Restaurant Server Certification & Kitchen Cook Certification (American Hotel & Lodging Educational Institute)
No
N/A
"ServSafe Managers Book Latest Edition" (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.
N/A
90% attendance
Students must adhere to the policies set forth by the instructor.,Students must wear clean uniforms daily. Use the locker box to keep personal belongings and valuables. (Keys will be provided for safekeeping).,Students are responsible to keep the kitchen space neat and clean upon finishing their activities.,Students must receive 70% or higher on their ServSafe exams and 70% or higher on their Kitchen Cook & Restaurant Server exams.,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 is a group project.
N/A
Entry-level cooks and bakers working in the industry, students wanting to enter the culinary and restaurant field, banquet staff, students wanting to start a culinary business
Kitchen cooks, line cooks, prep cooks, restaurant servers, table bus personnel, banquet set-up
An estimated average of 1,350 openings per year for 2022-2032, which is a 15% increase
Prep cooks
Line cooks
Restaurant servers
Cashiers
Banquet staff
CUL-3340A3
CUL-3075B3
Sameer Pawa
919-866-6158
[email protected]
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.