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®: Developed by the National Restaurant Association, the training and certification 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 blend in-person classes with online participation via Microsoft Teams. Using 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 career fairs it hosts.
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? Wake Tech's Propel program offers scholarships that cover the cost of registration and fees.
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 and other hospitality positions, promote confidence and positive work ethic, provide smooth transition to a lodging management program or high-level hospitality coursework.
Outline of Instruction
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 Property Management System for Reservations and Check-in Procedures
Micros Point-of-Sale Training
Guest Speakers
Contact Hours
168
CEUs
Yes
Industry Standard, State or National Certification
Certification
American Hotel & Lodging Educational Institute, National Restaurant Association , TIPS Certification
Website
https://ahlei.servsafebrands.com/, https://www.servsafe.com/, https://www.gettips.com/
Certification Learning Outcomes/Requirements
Students will be prepared for an entry-level position in various departments within the hospitality industry.
Students will be prepared to get certified in ServSafe (food handling and sanitation) through the National Restaurant Association and Front Desk Representative Certification through the American Hotel & Lodging Educational Institute.
Exposure to a live property management system for hotel bookings.
T.I.P.S. certification for responsible alcohol service (Training for Intervention Procedures) (traditional class only)
CE or CU Articulation
No
Prerequisites
N/A
Learning Supplies Needed
Introduction to Hospitality, 8th Edition (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 students.
Codes for the online portion of the class will be provided by the instructor. ServSafe textbooks will be provided for classroom use only.
Clinical Site/Special Facilities
N/A
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.,Students will be required to complete their weekly online sessions once user IDs and passwords are provided by the instructor.
Accreditation/Special Approval Requirements
N/A
Intended Audience
Hotel employees, restaurant employees, unemployed students, high school graduates, career change, event planners, caterers, seniors, homemakers, new careers, 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 to 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 | |
|---|---|---|---|---|---|---|
| 328186 | 08/17/26 - 10/27/26 | Public Safety Education Campus | 442.00 | 8 | Register |
If you would like to be notified when additional sections become available, please use Wake Tech’s Notify Me service for HOS-4040A3-Hospitality Hotel & Restaurant Certifications .
ServSafe Manager Exams
Course Objectives
Upon successful completion of course, students gain working knowledge of proper food handling and understand the updated rules and regulations as dictated in the ServSafe Manager's book.
Outline of Instruction
Day One:
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 and Final Exam
Contact Hours
12
CEUs
Yes
Industry Standard, State or National Certification
Certification
ServSafe Certification (National Restaurant Association)
Website
Certification Learning Outcomes/Requirements
Students get a ServSafe Certificate from the National Restaurant Association.
CE or CU Articulation
No
Prerequisites
None
Learning Supplies Needed
ServSafe books will be provided for the duration of the class. Books will need to returned on the day of the exams.
Clinical Site/Special Facilities
None
Requirements for Successful Completion
100% attendance
Students must get a 70% or higher to pass the ServSafe course, as per the requirements of the National Restaurant Association. Students must show a valid photo ID to take the exams. No electronic devices will be allowed during exams.
Accreditation/Special Approval Requirements
N/A
Intended Audience
Food handlers, cooks, chefs, waiters, restaurant staff, supervisors, managers
Specific Industry or Business Support Needs
Food handlers, supervisors, managers
Wake County Need for Industry Positions
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 grade.
Industry or Job Titles Related to Training Outcomes for Employment
Servsafe Certified.
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech’s Notify Me service
for SEF-3001Q3-ServSafe Manager Exams
.
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
Yes
Industry Standard, State or National Certification
Certification
ServSafe Certification (National Restaurant Association)
Website
Certification Learning Outcomes/Requirements
Los estudiantes recibiran el certificado de ServSafe de National Restaurant Association despues de haber aprovado el examen.
CE or CU Articulation
No
Prerequisites
N/A
Learning 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
100% 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
for SEF-3001V3-Bilingual ServSafe (Spanish/English)
.
Certified Fundamental Beginners Baking & Pastry Arts
Course Objectives
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
Outline of Instruction
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)
Contact Hours
112
CEUs
Yes
Industry Standard, State or National Certification
Certification
American Culinary Federation (ACF) Certified Fundamental Pastry Cook, ServSafe
Website
https://www.acfchefs.org/, https://www.servsafe.com/
Certification Learning Outcomes/Requirements
ACF CFPC (Certified Fundamentals Pastry Cook) and ServSafe Manager Certification (National Restaurant Association)
CE or CU Articulation
No
Prerequisites
N/A
Learning Supplies Needed
"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.
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.,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.
Accreditation/Special Approval Requirements
N/A
Intended Audience
Culinary students, line cooks, catering, baking
Specific Industry or Business Support Needs
Pastry cooks, bakers, cake decorators, wholesale bakeries, cafes
Wake County Need for Industry Positions
An estimated average of 1,350 openings per year for 2022-2032, which is a 15% increase
Industry or Job Titles Related to Training Outcomes for Employment
Pastry cook
Cake decorator
Baker
| Details | Section | Date(s) | Location | Price | Seats | |
|---|---|---|---|---|---|---|
| 333386 | 08/17/26 - 10/19/26 | Public Safety Education Campus | 470.00 | 9 | Register |
If you would like to be notified when additional sections become available, please use Wake Tech’s Notify Me service for CUL-3340A3-Certified Fundamental Beginners Baking & Pastry Arts .
Special Events Planning and Production Certificate
Course Objectives
Design Event Concepts: Develop creative and unique themes tailored to diverse client needs and event types
Plan and Manage Budgets: Create detailed budgets, track expenses and ensure financial accountability for events
Select and Coordinate Venues and Vendors: Identify appropriate venues, negotiate contracts and collaborate effectively with vendors and service providers
Develop Event Timelines: Construct comprehensive event schedules to ensure seamless execution
Implement Marketing and Promotion Strategies: Use traditional and digital marketing tools to promote events and engage target audiences
Navigate Risk and Contingency Planning: Anticipate potential challenges and create risk management strategies to address unforeseen issues
Enhance Client Relations: Build strong client relationships through effective communication and personalized service
Evaluate Event Success: Measure outcomes, gather feedback and apply lessons learned to improve future event planning processes
Outline of Instruction
Event Industry Overview
Careers in Events and Hospitality
Strategic Development & Event Evaluation
Coursework
Event Design
Event Impacts and Sustainability
Coursework
Event Stakeholders
Project Management/Process
Coursework
Food & Beverage Management
Risk Management
Coursework
Budgeting
Sourcing & Contracting
Coursework
Event A/V and Production
Entertainment, Sponsorship and Expo Management
Coursework
Budgeting
Sourcing and Contracting
Coursework
Potential Tour
Event Venue Management
Event Marketing
Coursework
Course Recap (Certificates upon successful completion)
Contact Hours
40
CEUs
Yes
Industry Standard, State or National Certification
Certification
None
Website
None
Certification Learning Outcomes/Requirements
CE or CU Articulation
No
Prerequisites
N/A
Learning Supplies Needed
All handouts will be provided by the instructor.
Clinical Site/Special Facilities
N/A
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 and 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 and catering
Sales assistant
Wedding planners
Entrepreneurs
Meeting and 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
for HOS-3060A3-Special Events Planning and Production Certificate
.
Hotel Front Office & Guest Services Training
Course Objectives
Learn key elements to deliver high-quality guest service
Learn how to connect with customers and provide a personalized experience
Learn essential telephone questioning techniques and listening skills
Learn how to handle irate customers
Learn to book reservations for individuals and groups
Learn to check guests in and out, as well as the billing process
Learn how the guest room attendant plays a significant role in daily hotel operations
Outline of Instruction
Introduction to the world of customer service and its importance in the hospitality industry
Understanding the importance of different market segments
Understanding the difference between chain, franchise and independent hotel ownership
Customer service and telephone etiquette in handling phone calls and reservations, including roleplay
Getting ready for your shift, understanding cash responsibilities
Arrival and occupancy, dealing with issues
Departure, end-of-day shift and introduction to night audit
Understanding the role of a guest room attendant and how it works closely with the front desk staff
Contact Hours
60
CEUs
Yes
Industry Standard, State or National Certification
Certification
American Hotel & Lodging Educational Institute
Website
https://ahlei.servsafebrands.com/
Certification Learning Outcomes/Requirements
Students will be prepared for an entry-level position in various hospitality departments. Upon successful completion, students will receive Guest Service Gold, Front Desk Representative and Guest Room Attendant certifications.
CE or CU Articulation
No
Prerequisites
N/A
Learning Supplies Needed
Guest Service Gold, Certified Front Desk Representative, Certified Guest Room Attendant
Clinical Site/Special Facilities
N/A
Requirements for Successful Completion
90% attendance
Completion of class activities/group projects,Students must obtain a 70% or higher grade in all certifications to pass the class.
Accreditation/Special Approval Requirements
N/A
Intended Audience
Students wanting to get into the hospitality industry
Specific Industry or Business Support Needs
Guest services, hospitality, call center, customer service representative, customer support, telephone support specialist, hotel reservation agent and guest room attendant
Wake County Need for Industry Positions
Front-office, call center and customer service occupations are the highest total annual average openings in Wake County.
Industry or Job Titles Related to Training Outcomes for Employment
Guest services
Telephone support specialist
Hotel reservation agent
Guest room attendant
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech’s Notify Me service
for HOS-4040M3-Hotel Front Office & Guest Services Training
.
Commercial Food Equipment Service Training
Course Objectives
Upon successful completion of the course, the student will have basic knowledge of how major commercial kitchen appliances, ovens, grills and steamers operate. Students will be able to troubleshoot, identify and repair commercial food equipment.
Outline of Instruction
Electrical: Introduction into the basics of electrical circuits, electrical safety, electrical terminology, electrical schematics, three-phase and single-phase power, AC and DC power, Ohm's Law, series circuits, parallel circuits, basic refrigeration circuits, refrigeration core knowledge, basic electrical tools, use of electrical testing instruments
Gas: Introduction into the basics of working with natural or propane gas, gas safety, gas characteristics, gas pressures, gas burners, gas valves, basic gas servicing, testing tools and equipment
Steam: Introduction of the basic principles of steam, steam safety, steam equipment, steam equipment maintenance and Repair, basic water quality and supply for steam, steam terminology and basic tools and supplies for working with steam
Overall Troubleshooting Techniques
Exam Preparation: Students will be given a refresher course to prepare them for the final exams.
Final Exams: Students take the final exams online, proctored by the instructor. This is not an open-book exam.
Contact Hours
96
CEUs
Yes
Industry Standard, State or National Certification
Certification
Ignitor Labs & EPA Certification
Website
https://www.ignitorlabs.com/, https://escogroup.org/
Certification Learning Outcomes/Requirements
Tech Foundations: Electricity certificate
Tech Foundations: Steam certificate
Tech Foundations: Gas certificate
Tech Foundations: Schematics certificate
Troubleshooting Techniques certificate
Environmental Protection Agency (EPA 68 Universal Certification) certificate
CE or CU Articulation
No
Prerequisites
Students must have a high school diploma or higher and a valid driver's license to take this class.
Learning Supplies Needed
All the necessary information regarding the class will be provided by the instructor on the first day of class.
Clinical Site/Special Facilities
Students will be working in a lab environment for the hands-on training portion of the class.
Requirements for Successful Completion
90% attendance
Students must complete all assignments.
Accreditation/Special Approval Requirements
N/A
Intended Audience
Students finishing high school, current repair technicians, hotel/restaurant maintenance staff and facilities engineers, employees new to the commercial food equipment industry
Specific Industry or Business Support Needs
Service technicians, food equipment repair technicians, kitchen staff, hotel maintenance staff
Wake County Need for Industry Positions
N/A
Industry or Job Titles Related to Training Outcomes for Employment
Commercial food service equipment technicians
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech’s Notify Me service
for MNT-3065D3-Commercial Food Equipment Service Training
.
