Embark on a rewarding career in hospitality! Wake Tech's Hospitality Certification courses focus on enhancing guest experiences for both business and leisure travelers, alongside understanding hotel profitability and operations.
The following certifications are available:
- Front desk representative: Training created by the American Hotel & Lodging Educational Institute
- ServSafe®: A training and certification program developed by the National Restaurant Association, the program is designed to teach food handlers and restaurant workers about food safety best practices.
- TIPS (Training for Intervention Procedures): Training for those who sell, serve and consume alcohol that is designed to prevent intoxication, drunken driving and underage drinking.
Highlights of the training include the following:
- A comprehensive curriculum that covers hospitality fundamentals, real-world operations, marketing and sales
- Preparation for roles in hospitality management, entrepreneurship and more
- Engagement with various sectors, including food and beverage, travel and tourism, real estate, financial services and technology
The certification courses offer a dynamic hybrid learning experience, blending in-person classes with online participation via Microsoft Teams. Utilizing the latest technology, students are empowered to engage actively in their education, moving beyond traditional reading to explore the hospitality industry through critical thinking.
Here are some of the key features of the courses:
- Interactive learning: Through simulations, videos and collaborative writing activities, students encounter real-world scenarios that enhance their understanding of core concepts.
- Hands-on experience: Students gain practical skills using a live Property Management System, learning the ins and outs of reservation processing.
- Comprehensive resources: The My Hospitality Lab, e-textbooks and a dedicated learning management portal provide a robust framework for completing the program.
- Career connections: Wake Tech prioritizes job placement by connecting students with top local hospitality companies. Students have opportunities to meet HR directors and managers directly in class, and the college provides job leads via email and hosts career fairs.
With more than 70% of students successfully securing careers after completing the certification program, Wake Tech is dedicated to fostering their professional growth and success in the hospitality field.
For more information, contact Sameer Pawa at [email protected] or 919-866-6158.
Industry-recognized credential: American Hotel & Lodging Educational Institute, National Restaurant Association, TIPS Certification
Complete course(s) in: Three months or less
Frequently asked questions
The hospitality industry is open 24 hours and has various shifts that include full-time and part-time positions.
Upon completion, students are qualified for the positions of front office associates, sales assistants, food and beverage servers, banquet staff, concierge and housekeeping.
Benefits are at the discretion of each employer.
The certifications are nationally and industry recognized.
Anyone who enjoys working with people.
Financial assistance available
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.
Paid internships through Work-Based Learning also are available for students in the program. Call 919-866-6158 to learn more.
Hospitality, Hotel and Restaurant Certification Courses
Hospitality Hotel & Restaurant Certifications
Course Objectives
Upon successful completion of course, participants will • have specific skills training that lead to professional certification in different aspects of the hospitality industry. • be prepared for entry-level lodging & other hospitality positions •Promote Confidence and positive work ethics. • Provide smooth transition to Lodging Management Program or high level hospitality coursework.
Outline of instruction
Topics included are
• Introduction to Hospitality and Lodging
• Beverages, Restaurants, and Managed Services
• Tourism, Recreation, Attractions, Clubs and Gaming
• Assemblies, Events, Attractions, Leadership and Management.
• Front Desk Representative Certification ( American Hotel & Lodging Education Institute)
• ServSafe Training Certification (National Restaurant Association)
• TIPS Certification
• Exposure to a Property Management System (P.M.S) for Reservations and Check-in procedures.
• Micros Point of Sale Training.
• Guest Speakers
The students will be required to complete their weekly online sessions once user ID's and passwords are provided by the instructor.
Contact Hours
168
CEUs
1
Industry Standard, State or National Certification
American Hotel & Lodging Educational Institute, National Restaurant Association , TIPS Certification
CE or CU Articulation
No
Prerequisites
N/A
Text and Supplies Needed
Introduction to Hospitality,8/e (no printed book ) ISBN # 013521436-X. ( e-text + My Hospitality Lab). Servsafe Manager 7th Edition ISBN 978-1-58280-309-8 , Training for Intervention Procedures (TIPS Program) and Front Desk Rep Certification Passwords will be provided to the students . Codes for the Online portion of the class will be provided by the instructor. Servsafe Text books will be provided for classroom use only.
Clinical Site/Special Facilities
None
Requirements for Successful Completion
90% attendance"Students must complete all the required assignments with the minimum grade requirements per topic to successfully complete the course. An average of 70 % or higher will be required to get the final certification."
Accreditation/Special Approval Requirements
N/A
Intended Audience
Hotel Employees, Restaurant Employees,Out of Work Students, High School Graduates, Career Change, Event Planners, Caterers,Seniors, Home Makers,New Careers, Career Change, Au Pair Students, Exchange Students.
Specific Industry or Business Support Needs
Hotels, Restaurants, Cafes, Catering, Cruise Ships,Event Planning etc.
Wake County Need for Industry Positions
"Employment of food and beverage serving and related workers is projected to grow 16.87 percent from 2021-2030 about as fast as the average for all occupations. Job opportunities in most dining establishments will be excellent.
Industry or Job Titles Related to training Outcomes for Employment
Banquet Set Up
Banquet Waiter
Bellman
Restaurant Service
Reservation Agent
Front Office Agent
Guest Service Representative
Housekeeping
Related Courses
CUL-3075B3
CUL-3075A3
Course Contact Information
Sameer Pawa
919-866-6158
[email protected]
| Details | Section | Date(s) | Location | Price | Seats | 311374 | 07/14/25 - 09/16/25 | Public Safety Education Campus | 442.00 | 11 | Register |
|---|
If you would like to be notified when additional sections become available, please use Wake Tech's Notify Me service.
Bilingual ServSafe (Spanish/English)
Course Objectives
Una vez completada con éxito el curso, los estudiantes tendrán un conocimiento adecuado de manipulación de alimentos y entenderá las reglas y regulaciones actualizadas según lo dictado en ServSafe Manager's el libro.
Outline of instruction
1.Day One: Proporcionar alimentos seguros, formas de contaminación, manejador correcto y seguro de alimentos, una introducción del flujo de alimentos, compras, recibimiento y almacenamiento.
2.Day Two: El flujo de los alimentos (Preparación), flujo de los alimentos (manejo, forma de servirlos), manejo de seguridad alimentaria, instalaciones seguras y manejo de plagas, limpieza y sanidad. El examen final será proporcionado en el segundo día.
Contact Hours
12
CEUs
1
Industry Standard, State or National Certification
ServSafe Certification (National Restaurant Association)
CE or CU Articulation
No
Prerequisites
N/A
Text and Supplies Needed
Los estudiantes son responsables de proveer su propio libro ServSafe Manager Séptima Edición en Español y la hoja del Examen ServSafe (Scantron).
Clinical Site/Special Facilities
None
Requirements for Successful Completion
attendance"Los estudiantes son responsables de traer su propio libro Servsafe Manager Séptima Edición en Español y la hoja del Examen ServSafe (Scantron). Los estudiantes deben obtener un 75% o más para pasar el curso de ServSafe según los requisitos de la Asociación Nacional de Restaurantes. Los estudiantes deben presentar una identificación válida para participar en los exámenes.
No se permitirán dispositivos electrónicos durante los exámenes.
"
Accreditation/Special Approval Requirements
N/A
Intended Audience
Trabajadores de servicios de alimentos, supervisores de restaurantes, gerentes, propietarios de camiones de comida y tiendas.
Specific Industry or Business Support Needs
Manejadores de alimentos, Supervisores y Gerentes
Wake County Need for Industry Positions
El condado de Wake requiere que una persona esté certificada a través de ServSafe si hay una inspección en el establecimiento alimenticio.
Industry or Job Titles Related to training Outcomes for Employment
Certificado de ServSafe
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Path to Becoming a Travel Advisor
Course Objectives
Be able to understand the industry terms and future prospects of the travel industry as well as discusses different types of travel enjoyed by individuals, including domestic and international travel and travel by land, air, and sea. Additionally, students completing this course will understand how a travel agent is able to match travel and personalities to a multitude of travel options and opportunities that take into consideration budgets, needs, and desires of the traveler.
Outline of instruction
•Teacher Info and Studio Intro
• Working with Clients
• Cruises
• Tours, Packages, Group Travel, Niche Travel
• Making Money
• Mexico Crash Course
• Europe Crash Course
• South America Crash Course
• Week 9 Building Itineraries and Trip Management
• 10 Entrepreneurship
• Building Your Brand
• Stay-in-the-Know & Continuing Education
• Final Exams
Contact Hours
48
CEUs
No
Industry Standard, State or National Certification
Certificate of Completion from American Society of Travel Advisors (ASTA)
CE or CU Articulation
No
Prerequisites
N/A
Text and Supplies Needed
Students will be provided all the necessary handouts and study materials for this course.
Clinical Site/Special Facilities
None
Requirements for Successful Completion
90% attendance"Students must participate and complete the online assignments as per the instructors requirements. Students must get a pass grade from American Society of Travel Advisors (ASTA) to successfully pass the class."
Accreditation/Special Approval Requirements
N/A
Intended Audience
Travel Agents, Entrepreneurs, Small Business Startups, Independent Contractors, Home Makers,
Specific Industry or Business Support Needs
N/A
Wake County Need for Industry Positions
N/A
Industry or Job Titles Related to training Outcomes for Employment
Travel Agent
Independant Travel Advisor
Travel Consultant
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Beginning Artisan Bread Baking
Course Objectives
Outline of instruction
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.
Contact Hours
57
CEUs
1
Industry Standard, State or National Certification
Servsafe
CE or CU Articulation
No
Prerequisites
None
Text and Supplies Needed
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.
Clinical Site/Special Facilities
None
Requirements for Successful Completion
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).
"
Accreditation/Special Approval Requirements
N/A
Intended Audience
Baking Enthusiasts, Bakers, Home Makers, Au-Pair Students, Culinary Students, Cake Decorators, Seniors.
Specific Industry or Business Support Needs
N/A
Wake County Need for Industry Positions
N/A
Industry or Job Titles Related to training Outcomes for Employment
Artisan Bread Maker
Baker
Bread Maker
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Barista & Cafe Training
Course Objectives
have an in-depth knowledge of coffee, from bean to cup. Demonstrate how to properly clean and care for the coffee equipment. Demonstrate how to level off ground espresso in preparation to tamp it.
Be able to prepare a menu of coffee and espresso along with learning basic customer skills .
Outline of instruction
• History of Coffee,
• Overview of roasting and impact on the finished product
• Customer Service Basics
• Menu Planning, Pricing, and Marketing
• Know your machine, milk, and foam
• Pulling the perfect espresso shot
• Menu of specialty drinks
• Final Written Quiz & Practical Exams.
Contact Hours
24
CEUs
No
Industry Standard, State or National Certification
None
CE or CU Articulation
No
Prerequisites
N/A
Text and Supplies Needed
Students will be provided handouts on Day One of class.
Clinical Site/Special Facilities
Students will be doing the lab session in a Café environment for the hands-on training.
Requirements for Successful Completion
90% attendance"Students must actively participate in class. Students will have to accurately demonstrate the steps needed to prepare beverages as per the recipe & menu given to them by the instructor."
Accreditation/Special Approval Requirements
N/A
Intended Audience
Coffee Lovers, High School Students 16 years or older, Adult Basic Education (Pathfinders), Au-Pair Students, Seniors, Baristas. Job Seekers, College Students.
Specific Industry or Business Support Needs
Barista, Coffee Attendants, Coffee Artists.
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 as well as Coffee Shops such as Starbucks, Caribou , Dunkin Donuts,Panera and other independent local neighborhood Coffee Shops. Hotels ,Grocery Stores such as Harris Teeter also have their own Barista's for their guests. They are all over the country .
Industry or Job Titles Related to training Outcomes for Employment
Coffee Artists.
Coffee Attendants
Barista
Related Courses
HOS-4040A3
SEF-3001A3
Course Contact Information
Sameer Pawa
919-866-6158
[email protected]
| Details | Section | Date(s) | Location | Price | Seats | 312941 | 08/07/25 - 09/25/25 | Public Safety Education Campus | 149.00 | 12 | Register |
|---|
If you would like to be notified when additional sections become available, please use Wake Tech's Notify Me service.
Certified Fundamental Beginners Baking and Pastry Arts
Course Objectives
.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
Outline of instruction
• 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)
Contact Hours
112
CEUs
1
Industry Standard, State or National Certification
American Culinary Federation (ACF) Certified Fundamental Pastry Cook, Servsafe.
CE or CU Articulation
No
Prerequisites
n/a
Text and Supplies Needed
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.
Clinical Site/Special Facilities
Kitchen space is required.
Requirements for Successful Completion
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.
"
Accreditation/Special Approval Requirements
N/A
Intended Audience
Culinary Students, Line Level Cooks, Catering, Baking
Specific Industry or Business Support Needs
Pastry Cooks, Bakers, Cake Decorators, Wholesale Bakeries, Cafes.
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.
Industry or Job Titles Related to training Outcomes for Employment
Pastry Cook
Cake Decorators
Baker
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Special Events Planning and Production Certificate
Course Objectives
By the end of this course, students will be able to:
1. Design Event Concepts: Develop creative and unique themes tailored to diverse client needs and event types.
2. Plan and Manage Budgets: Create detailed budgets, track expenses, and ensure financial accountability for events.
3. Select and Coordinate Venues and Vendors: Identify appropriate venues, negotiate contracts, and collaborate effectively with vendors and service providers.
4. Develop Event Timelines: Construct comprehensive event schedules to ensure seamless execution.
5. Implement Marketing and Promotion Strategies: Utilize traditional and digital marketing tools to promote events and engage target audiences.
6. Navigate Risk and Contingency Planning: Anticipate potential challenges and create risk management strategies to address unforeseen issues.
7. Enhance Client Relations: Build strong client relationships through effective communication and personalized service.
8. Evaluate Event Success: Measure outcomes, gather feedback, and apply lessons learned to improve future event planning processes.
This course equips students with the knowledge, skills, and confidence to successfully plan, coordinate, and execute memorable special events.
Outline of instruction
Week 1 Event Industry Overview - (1.5hours)
In person Careers in Events and Hospitality
Strategic Development & Event Evaluation (1.5hours)
Project preparation (1.5hours)
Week 2 Event Design-(1.5hours)
Teams Online -Event Impacts and Sustainability-(1.5hours)
Project preparation-(1.5hours)
Week 3 Event Stakeholders - (1.5hours)
Teams Online- Sourcing and contracting - (1.5hours)
Project preparation - (2 Hours)
Week 4 Event A/V and Production - (2 Hours)
In Person (at Studio) Project preparation - (1.5hours)
Week 5 Budgeting - (1.5hours)
Teams Online -Event Venue Management - (1.5hours)
Project preparation - (2 Hours)
Week 6 Risk Management - (1.5hours)
In person Event Marketing -(1.5hours)
Project preparation - (3 hours)
Week 7 Food and Beverage Management - (1.5hours)
Teams Online -Entertainment, Sponsorship & Exhibition Management - (1.5hours)
Project preparation - (3 hours)
Week 8 Processes: Timelines, Documents, Project Management - (1.5hours)
Teams Online -Fundamentals of Event Business Set-up - (1.5hours)
Project preparation - (1.5hours)
Week 9 One-on-One project reviews/support - (1.5hours)
Teams Online
Week 10 Project Presentations/Course wrap-up - (3.5 hours)
In person
Contact Hours
47
CEUs
1
Industry Standard, State or National Certification
None
CE or CU Articulation
No
Prerequisites
N/A
Text and Supplies Needed
All handouts will be provided by the instructor.
Clinical Site/Special Facilities
None
Requirements for Successful Completion
90% attendance"Students will actively participate in the class and successfully complete all the assignments given by the instructor."
Accreditation/Special Approval Requirements
N/A
Intended Audience
Corporate Event Planners, Wedding/Social Planners, Coordinators, Convention Planners, Entrepreneurs, Food & Beverage Mangers, Venue Managers, Executive Admins
Specific Industry or Business Support Needs
N/A
Wake County Need for Industry Positions
N/A
Industry or Job Titles Related to training Outcomes for Employment
Sales & Catering
Sales Assistant
Wedding Planners
Enterprenuers
Meeting & Event Planners
Convention Planners
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
