Contact

Altarius Moody
Director
American Tobacco Campus, Room 009
919-536-7200, ext. 4318
moodya@durhamtech.edu

Culinary Arts (Non-credit)

Short Term

The Culinary Arts programs and courses at Durham Tech prepare students for leadership roles through hands-on training and diverse educational opportunities that emphasize advanced thinking and creativity, professional development, and service-learning. Students will receive the necessary training to assume entry-level, supervisory, or management positions. These programs benefit anyone new or current to the culinary industry.

Uniform Requirements

Only required for these courses: Culinary Arts Career Training Program, Principles of Baking and Pastry, Principles of Culinary, and Principles of Pastry.

These items can be ordered from Chef Works or Uniform Junction

  • White Chef’s jacket with long sleeves, with logo and name embroidered (3 required)
  • Small checkered chef pants (3 required)
  • Chef Hat (the required style is a “floppy chef hat”) (2 required)
  • White apron, this may be a bib, single, or 4 sided (2 required)
  • White neckerchief, (2 required)
  • Black non-slip closed toed shoes (1 pair required)

Textbook

  • Culinary Arts Career Training program: On Cooking: A Textbook of Culinary Fundamentals, 6th edition. ISBN: 13: 9780134441900. Tuition cost includes the ServSafe textbook.
     
  • Principles of Baking and Principles of Pastry: On Baking (RRPHE), 4th Edition, Labensky ISBN: 9780136705000
     
  • Principles of Culinary: On Cooking: A Textbook of Culinary Fundamentals, 6th edition. ISBN: 13: 9780134441900.
     
  • HOS-3072C- Food Safety and Sanitation: Students will be responsible for purchasing the required textbook with the online exam voucher or just the online voucher for the ServSafe Managers class. The course materials can be purchased from ServSafe.com using the links below:

Financial Assistance

The following programs and courses qualify for Financial Assistance: Culinary Arts Career Training program, Principles of Baking and Pastry.

Email hospitality@durhamtech.edu for questions regarding programs or courses.

HOS-3041A Culinary Arts Career Training Program

This course is designed for food service workers to increase their knowledge and skills in planning, preparing, and serving quantity foods. Topics are different types of foodservice, sanitation, basic skills, menu planning, food preparation, job survival skills, and career exploration. Methods of instruction are lectures and hands-on experience. Students may become certified in two industry-relevant certifications from the National Restaurant Associations. **If a student has a Serv-Safe Managers Certification and it is current, not expired, the Serv-Safe for Managers fee will be deducted from the cost of tuition. Please email hospitality@durhamtech.edu for questions regarding the program or upcoming courses.
Section Number Dates Location Building Room Time Format
This course has already started or is not being offered this term.

CSP-4000S Beginning Cake Design

A hands-on beginning cake decorating class, teaching techniques of learning how to make professionally decorated cakes. Students focus on basic skills and techniques used by cake decorators such as cake baking, torting, cake layer-leveling, making and applying buttercream icing and flowers; basic fondant work, and assembling and decorating a simple buttercream wedding cake. Students receive a supply list of tools to purchase before the first day of class. Please email hospitality@durhamtech.edu for questions regarding the program or upcoming courses.
Section
Number
Dates Location Building Room Time Format
83253
3/28 - 4/25
3/28 - 4/25
ATC
022
T 5:30 PM - 9:30 PM
TH 5:30 PM - 9:30 PM
Classroom

HOS-3075HA Principles of Baking

This course covers basic ingredients, techniques, weights and measures, baking terminology, and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes, and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques and prepare and evaluate a variety of bakery products.
Section Number Dates Location Building Room Time Format
This course has already started or is not being offered this term.

HOS-3075I Principles of Culinary

This course introduces the fundamental concepts, skills, and techniques in basic cookery, moist, dry, and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.
Section
Number
Dates Location Building Room Time Format
83250
1/12 - 5/4
1/12 - 5/4
ATC
022
022
TH 8:00 AM - 9:40 AM
TH 9:55 AM - 3:25 PM
Classroom

SEF-3001DT Chocolate Truffles

Learn how to make chocolate truffles that are amazingly delicious and as professional as the chocolates you will find in gourmet stores. Each person will make three kinds of chocolate truffles that include: Milk chocolate and caramel ganache; White chocolate and raspberry; Spiked eggnog with dark chocolate.
Section Number Dates Location Building Room Time Format
This course has already started or is not being offered this term.

HOS-3075HB Principles of Pastry

This course is designed to further students' knowledge of ingredients, weights and measures, baking terminology, and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating, and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills. Requisites: Principles of Baking at Durham Tech or similar course from another college or demonstration of equivalent mastery of content of Principles of Bakery, for example via work experience, as determined by instructor is necessary to take this course. Email hospitality@durhamtech.edu for information on how to demonstrate the competency level required and how to register.
Section Number Dates Location Building Room Time Format
This course has already started or is not being offered this term.

HOS-3072C Food Service Sanitation and Safety

The course is designed to give the food handler the understanding of proper sanitation precautions and point out the results to be expected should these precautions not be taken. The course will deal with the study of infection and illness, proper food-handling techniques, personal hygiene, and personal safety. Students will be made aware of the regulations of the Occupational Health & Safety Act.
Section Number Dates Location Building Room Time Format
This course has already started or is not being offered this term.

Suggested Paths

Three students in culinary program preparing dish. One student is leaning over table toward food to grab.

“I’ve been cooking since I was six years old so this is all I know. I took cooking too seriously before. It was always just a career, but because of my experience in this program it has become more of a passion.”

—Joshua Byker