Add pizzazz to mealtime. Explore new cuisine with non-degree cooking classes or learn basic cooking skills. New specialty cooking classes are being added all the time.
Learn how to build your personal pantry so that you always have the right tools on hand for any kind of catering activity.
Study how to arrange and present food in creative ways. You'll find out about easy and effective garnishes and how to work with them.
Discover the secrets caterers use to prepare delicious main courses.
Lesson 1 - Getting Started
Have you dreamed of having fun and making money while cooking delicious food? Well, dream no more! Today we're going to learn all about the wonderful world of catering. You'll find out what the catering business is really like. We'll look into the ups and downs of having a home-based business. You'll get to explore your personal skill set. And finally, you'll do some cooking.
Lesson 2 - Quality Ingredients
Chefs often say that the key to great cooking is using quality ingredients. But what exactly are quality ingredients any way? After today, you'll know what they are and how to choose them. You'll also learn how to build your personal pantry so that you always have the right tools on hand for any kind of catering activity. And you'll get what every caterer needs: several exciting and delicious recipes.
Lesson 3 - Preparing Beautiful Food
Since we're first attracted to food with our eyes, delicious food also needs to be beautiful. In this lesson, you'll discover techniques for making any dish visually attractive. You'll learn how to arrange and present food in creative ways. You'll find out about easy and effective garnishes and how to work with them. And then you'll get to practice your new skills with several recipes.
Lesson 4 - Appetizers
Appetizers and hors d' oeuvres are an important part of any catered meal. So in this lesson, you'll learn how to pair appetizers and hors d' oeuvres with entrées. You'll see how to make them attractive and how to present them to your guests. And last, but not least, you'll get several tried-and-true appetizers and hors d' oeuvres recipes.
Lesson 5 - Main Courses
Today you'll learn the secrets caterers use to prepare delicious main courses. You'll find out how to choose the best main course, select the right ingredients for them, and serve them to your guests. And you'll have the opportunity to prepare several main courses.
Lesson 6 - Delicious Desserts
From brownies to cheesecake, everyone loves dessert! So today we'll explore different kinds of desserts and how to choose the right one for your event. You'll learn a number of dessert-making secrets and you'll have an opportunity to prepare several of them.
Lesson 7 - Beverages
Drinks are an important part of any meal. As a caterer, you'll always want to serve beverages that are refreshing and unique. So in this lesson, you'll learn all about teas, coffees, and punches. You'll get delicious recipes you can try and you'll see how to garnish drinks for that extra special touch.
Lesson 8 - Serving It Up: Presentation
Stemware, flatware, dishes, oh my! Don't worry: serving dishes don't have to be cause for great concern. With just a few tips and tricks under your belt, you'll learn how to choose the best serving dishes and flatware for any occasion. Today you'll see how to keep things practical, but still make everything beautiful. You'll also learn how to formally arrange flatware for any occasion. And of course, you'll get more recipes.
Lesson 9 - Condiments and Sides
Condiments and sides are a critical part of a great meal. They can also be a big headache. But with the skills you'll learn today, you'll be able to provide condiments and sides without any fuss. You'll find out how to serve them easily, safely, and without a bunch of problems.
Lesson 10 - Event and Menu Planning: Make It Special
Menu planning may seem a bit overwhelming. After all, combining the right items with the right event can be difficult. But you can master this planning skill! In this lesson, you'll learn to create the perfect menu for the perfect event. You'll see how you can manage menu items and keep your menu from becoming boring or too complicated. You'll even find a number of sample menus and recipes you can use for your events.
Lesson 11 - Managing the Business of Catering
Since catering is a business, you'll need to manage expenses and turn a profit. Today, we'll cover managing the business of catering. You'll learn how to price menus, figure profit, track your income and expenses, create contracts, and arrive at a healthy bottom line. You'll also find out how to set personal boundaries and take care of yourself so that your catering business doesn't overwhelm your life.
Lesson 12 - Your First Catering Event
In this lesson, we'll walk through a day in the life of a caterer. You'll see how to work with your client, how to help your client choose the right food, and how to get a signed contract and down payment. Next, you'll discover how to organize your time, plan the event, and deliver your first job with great success. Using what you learn today, you'll be able to plan and complete your first catering job!
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No
None
No
There are no prerequisites for this course.
Hardware Requirements:
This course can be taken on either a PC, Mac, or Chromebook.
Software Requirements:
PC: Windows 8 or later.
Mac: macOS 10.6 or later.
Browser: The latest version of Google Chrome or Mozilla Firefox are preferred. Microsoft Edge and Safari are also compatible.
Adobe Acrobat Reader.
Software must be installed and fully operational before the course begins.
Other:
Email capabilities and access to a personal email account.
Notes:
Food preparation laws and licensing vary from state-to-state. It is important to always check your local and state government for licensing information and restrictions.
Instructional Material Requirements:
The instructional materials required for this course are included in enrollment and will be available online.
None
90% attendance"• Students must successfully pass 10 quizzes with a minimum grade of 70% by the second quiz attempt.
• If all quizzes are not passed with 70 or better by the second attempt, the final exam score must be 70% or higher on the first attempt for successful completion.
• The Final Exam must be taken by the Wake Tech course end date"
N/A
Anyone interested in learning the fundamentals of the catering business.
N/A
N/A
Non-Credit Online Learning http://ceonline.waketech.edu
919-532-5847
[email protected]
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
learn the requirements for starting a food truck business. At the conclusion of the course students will have the knowledge of federal, state and local regulations, zoning, licenses, and permits needed. Students will also gain the knowledge of the major components needed to construct a business plan as well. Food truck owners are required to have a certification in Serv Safe, and at the end of this course all students are required to take and pass the Serv Safe exam.
Wake County Environmental Services-
Teacher Intro and Student Intro (Why did you sign up for this course?)
Speaking the Same Language ,
Role of Wake County Environmental Services
NC Rules and NC Food Code
Top Ten Most Common Mistakes
What is a Commissary and Commissary Requirements (Wake Co. Video)
Basic Construction
Water and Sewer Tanks
Why an LP Gas Inspection? (Philly Explosion 2 videos)
Where can I operate (Local and Statewide)
Wake County Food Truck Application Process
Tour a Food Truck and Q&A with owners
Tips for Menu Design
The Yellow Submarine (Individual Exercise/Class Discussion)
Required Food Truck Equipment
Equipment Installation (Wake Co. Video)
New Build Versus Used
Water Heaters and Generators
Supplemental Cook Rooms
Wake County Food Truck Application Process
Design a Food Truck and Menu (Groups Activity and Class Presentation)
Questions and Answers
Zoning & City Requirements
Introduction to City of Raleigh guidelines to operating a food truck, both on private property and the public right of way. Understanding who
you need to contact within the municipality. What permits, agreements or licenses may be required for the home base of the food truck business
and the municipalities the food truck will be operating in.
How to determine if a property is eligible to allow the operation of a food truck. Understanding how specific Zoning districts could impact
this .Understanding the difference between sole proprietorships, corporations, limited liability companies and general partnerships.
Understanding the purpose, need and process to secure a N.C. Sales and Use Certificate. Understanding Insurance requirements and
additional insured endorsements. Preparing a successful submittal package and sketch plan of the property you wish to operate on.
Business Plan, Loans, Marketing, etc.-
Ways to Start Your Business, Pros & Cons of Starting Your Own Business, Pros & Cons of Franchising, Developing a Business Plan,
Capitalizing/Financing types of Legal Entities. Which legal structures is best for you, Business Insurance, Business Licenses & Permits, Accounting
Basics & Business, Marketing & Advertising . Guest Speakers related to the Food Truck Industry
ServSafe Certification-
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), Food Safety Management, Safe Facilities and Pest Management, Cleaning
and Sanitizing. Final Exam is given on last day of class.
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No
ServSafe Certification
No
None
Books will be provided to the students for use only.
None
90% attendance"Class participation and successful completion of ServSafe Certification Exam by obtaining 75% or higher grade as per the National Restaurant Association."
N/A
Food Truck Owners & Operators, Restaurants, Small Business, Chefs,
Food Truck Entrepreneur's and Cooks, Chefs etc.
Food Truck Industry is one of the fastest growing industries in the country right now . Wake County is considered the top 3 Foodie Town with the top food trucks in the country.
According to IBISWorld industry research, food trucks generate $857 million in annual revenue and employ nearly 15,000 people. The industry has grown by around 10 percent annually over the last five years and is expected to generate $2.7 billion by 2017.Overall employment of cooks is projected to grow 4 percent from 2014 to 2026.
| Details | Section | Date(s) | Location | Price | Seats | 312155 | 08/12/25 - 09/16/25 | Public Safety Education Campus | 320.00 | 9 | Register |
|---|
If you would like to be notified when additional sections become 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
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.
Participants will be able to demonstrate the basic steps of the brewing process. Students will be equipped with information to begin producing beer at home.
Introduction to Beer Brewing
-Process
-Ingredients
-Safety and Quality Concerns
-Equipment Configurations
Extract versus All-Grain Brewing
-Extract
-Partial Mash
-All-Grain
Ingredients
-Water
-Malt, Extract, Adjuncts
-Hops
-Yeast
Styles & Recipes
-Common Styles
-Recipe Development
Where to Start?
-Equipment
-Resources
-Kits
-Tips and Limitations
4
No
None
No
None
None
Facility with electrical and water requirements for brewing demonstration.
attendance
N/A
Wake County residents interested in learning to homebrew. People interested in cooking, baking, and other home crafts.
N/A
N/A
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Students will develop skills in recognizing compatible food and beer pairings. Upon completion, participants will be able to construct harmonious dining experiences.
Students will be served:
-Four Unique Small Plate Courses
-Four Samples of Craft Beer
-Palate Cleansing Snacks
Lecture Includes:
-Sensory Evaluation of Beer & Food
-Combining Flavors & Intensity
-Complimenting, Cutting, and Contrasting
-Beer & Cheese
-Common Pairings
*Please contact instructor upon registration with any food allergies at [email protected]
3
No
None
No
None
-Food supplies for 12-15 students, 4-5 courses
-Beer samples for 12-15 students, 4-5 offerings
-Cutlery, plates, napkins, cups
-Kitchen lab
attendance
N/A
"Craft Fusion" is intended for folks interested in craft beverages and culinary arts.
N/A
N/A
BDF-3600B2
BDF-3600C2
CUL-3340B3
CUL-3075B3
Clay Fussell
919-866-7212
[email protected]
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Students will gain knowledge about grape varieties, growing regions, evaluation, service, and storage of wine.
Week One - Introduction To Wine
• Introduction
• A Brief History of Wine
• What's in the Bottle; What is Wine
• Wine Types & Styles
Week Two - The Influence Of Site, Winemaking, & Geography
• The Influence of Site and Grape Types
• The Influence of Winemaking
• Geography of Wine
Week Three- Learning how to Taste Part One
• Learning the matrix of tasting
• Explanation of each tasting component
• Taking notes whenever you drink wine
Week Four - Tasting Continued
• Review of tasting components
• Reviewing students wine notes
Week Five - Reading Labels & Principle Wine Regions Of The World
• How to Read Wine Labels
• Old World
• New World
• Other regions
Week Six - Serving, Storing & Pairing
• Proper Storing & Serving
• Wine Pairing Basics
• Ordering Wine at a Restaurant
Week Seven - Review
• Overall course review
• Exam preparation
• Questions
Week Eight - Exam
• Hour 1 - Tasting
• Hour 2 - Multiple Choice
• Cheers!
30
1
None
No
*Must be 21 years of age*
Recommended Reading:
Wine Folly, The Essential Guide to Wine by MADELINE PUCKETTE, JUSTIN HAMMACK
978-0-525-53648-2
Sink, dishwasher, glassware, kitchen or bar facilities
90% attendance
N/A
Beginners wanting to learn more about wine, as well as those interested in earning certification with the Wine and Spirits Education Trust (WSET) or the Court of Master Sommeliers (CMS) and obtaining a wine position.
Bartender, Waiter, Taproom Manager, Tasting Room Attendant, Beverage Manager
Wine education is beneficial to employees of the service, restaurant, and hospitality industries. Wake County is home to nearly 5,000 businesses in the service and hospitality field.
BDF-3600B2
BDF-3600C2
Clay Fussell
919-866-7212
[email protected]
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.
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.