Culinary Arts and Hospitality Continuing Education


Become a bartender or improve your bartending skills. Gain mastery in cocktail preparation and techniques as well as how to recommend wine. Learn industry recipes, vernacular, product usage, sanitation, bar set-up, customer service, etiquette, garnishes, and frozen drink preparation. Become RASP/TIPS/BARS certified and gain a fundamental knowledge of NC ABC laws and regulations. While open to beginners, this course also serves as a refresher for bartenders wanting to fortify their skills. Colored water is used in class. Students must be 21 years old. 15 hours. $89

Please use the Continuing Education Registration form when registering for this course. (online enrollment not available)

50851 T 3/1–4/5 6–8:30 p.m. CEC 611 February 23 registration deadline
50853 Th 3/3–4/7 6–8:30 p.m. OCC 201 February 253 registration deadline

Culinary Arts Career Training Program

This entry-level classroom and hands-on culinary program provides industry-related training recommended by food service professionals for a successful career in culinary arts. Included in this program are ServSafe for Managers and ServSafe Alcohol, two of the most widely accepted food safety and alcohol service certifications recognized by most local, state, and national health department officials; career readiness to help develop a professional résumé and interviewing skills; the National Career Readiness Certificate; and business seminars on food service entrepreneurship. 129 hours. $580
Read the frequently asked questions for more information.

This course qualifies for financial assistance.

50949 MTTh 1/19–5/12 6–9 p.m. DRES January 12 registration deadline

ServSafe (Food Safety Training)

ServSafe is a nationally recognized food safety and sanitation training program. It is designed for experienced food service employees and managers who need to comply with local and state health department requirements for food manager/food handler certification or recertification. Key topics include contamination and food-borne illnesses; food protection; HACCP; cleaning, sanitizing, and accident prevention. ServSafe Manager Book, 6th edition, (English, with Answer Key for Paper and Pencil), ISBN 978-0133075687, is the required textbook and must be brought to the first class. It can be purchased online at 16 hours. $74

50852 Sat 2/16–2/27 9 a.m.–1 p.m. CEC 602 February 9 registration deadline

START Careers in Hotel and Lodging

Developed by the American Hotel & Lodging Educational Institute (AHLEI), the START program provides students with real-world knowledge and skills needed for a long-term career in the lodging industry. START (Skills, Tasks, and Results Training) provides training for all divisions of a lodging operation, including front desk, reservations, housekeeping, bell services, restaurant service, banquet setup, and more. This is the only hospitality training curriculum endorsed by the American Hotel & Lodging Association, and is supported by its network of more than 10,000 hotel owners. Students who successfully complete the START program may earn up to six industry-recognized and portable professional certifications. Students may qualify for a 40-hour externship that will connect them directly with local employers. For more information view the frequently asked questions. 250 hours. $505.35

Learn more at an information session:

Read about the program: START Class Prepares Students for Careers in Durham, North Carolina’s New Hotels and Durham Tech showcases impact of hotel industry

Scholarship funds are available.

51005 TWTh 1/19–5/12 9 a.m.–2:30 p.m. CEC 602 January 12 registration deadline

Learn more about START in this video!