Explore Chinese cuisine ranging from Cantonese, Szechuan, and Peking. Students assist in wrapping egg rolls and dumplings, practice stir-frying in a wok, and taste popular Chinese dishes. Food and ingredients are supplied. Students receive a supply list of ingredients to purchase before the first day of class. 18 hours.

Students learn how to prepare at least three traditional Italian dishes. Each class presents a different theme: Antipasti (Appetizers), Primi Piatti (First Courses), Secondi Piatti (Second Courses), Verdure (Vegetables), Dolci (Desserts), and Specialità della Regione (Regional Specialties). Students receive a supply list of ingredients to purchase before the first day of class. 18 hours.

If you have any interest at all in organic cooking or if you want to eat healthier and do your part to help the environment then Basic Organic Cooking is for you! Students learn to prepare a variety of flavorful and healthy organic meals ranging from appetizers to main dishes. Try a healthy recipe today!  18 hours.

Learn to create French-inspired recipes. Enjoy success with pastry bases and creams for tarts and mini-tarts, croissants, and puff pastry for desserts. Learn suggestions using everyday shortcuts! Students receive a supply list of ingredients to purchase before the first day of class. 18 hours.

Expand your cake design skills by building on the basics of fondant and gum paste. Learn to cover cakes and cake boards with fondant and create decorations using fondant and gum paste. Give your cakes added flair with design techniques that include drapes, bows, and flowers. Prior cake decorating experience and use of butter cream and royal icing are recommended. Additional materials and supplies will be necessary for success in this class andthe list will be posted here prior to the class start date.   (Because this course is self-supporting, no tuition waivers or exemptions are allowed.) 18 hours

The Restaurant Management Certificate Program prepares students to understand and apply administrative skills needed for supervisory and management positions in restaurants and clubs. 

Course work includes sanitation and safety, food service terminology and procedure, tools and equipment, basic food preparation, quality management, purchasing, human resources, and other areas. Upon completion, students should qualify for supervisory or entry-level management positions in quick service, casual dining, and fine dining restaurants.

Students must successfully complete the five courses to receive this certificate.

This intensive course covers the principles of safety and sanitation in the food service industry. It is designed for those in the industry who need to comply with local, state, and the National Restaurant Association requirements.  Key topics include contamination and food-borne illnesses, food protection, HACCP, cleaning, sanitizing, accident prevention, and management requirements for safety. Textbook required. 34 hours.

This course examines the food service industry as an organization and its customers. The course focuses on safety and productivity, budget considerations, menu and recipe pricing, cost-effective procedures, and designing a marketing program. 30 hours.

Increase your skills and knowledge of nutrition and menu planning. Learn the factors that affect choice and intake of food, functions of nutrients, the four food groups, labeling legislation, federal grading and regulations. Learn what factors to consider before writing menus, recipe selection, purchasing, storing, and planning menus. 30 hours.

Together Everyone Achieves More! This course delivers the key elements of how to create a leadership team that is a model for the rest of the organization. Learn strategies and tips that are practical tools and methods to create and maintain a shared vision. Learn to define roles and responsibilities and determine mutual goals and priorities. Understand techniques for avoiding power struggles and resolving issues to keep leaders focused and aligned. 33 hours.

Don't lose your best staff through poor human resource management. Develop your human resource team with professional training. Learn how to reduce your legal liability by improving your knowledge of labor, employment, and human resource law. 42 hours.

This two-day intensive course covers the principles of safety and sanitation in the food service industry. It is designed for experienced food service employees and managers who need to comply with local, state, and the National Restaurant Association requirements for food manager/food handler certification or recertification. Key topics include contamination and food-borne illnesses, food protection, HACCP, cleaning, sanitizing, accident prevention, and management requirements for safety. Textbook required. 16 hours.

Este curso de dos días cubre las reglas de seguridad y sanitación de la industria de servicio de alimentos. Esta diseñado para empleados y supervisore con experiencia que necesitan seguir regulaciones del departamento de salud ambos local y de estado para una certificación. Temas principales incluyen contaminación y enfermedades a cause de alimentos contaminados, protección de alimentos, HACCP, limpieza, sanitación, y prevención de accidents. Textbook required.