Hospitality and Food Services
Corporate and Continuing Education Customer Service center: 704.330.4223
CPCC offers a Floral Design Certificate for students who successfully complete the four required classes:
- Floral Designs (AVO 8573)
- Master Floral Designs (AVO 8574)
- Sympathy Flowers (AVO 8710), and
- Wedding Flowers (AVO 8575).
Approved by the Association of Nutrition and Foodservice Professionals (ANFP), this professional-level program at CPCC follows established industry requirements with coursework in food service management, human resources management, nutrition and medical nutrition therapy and food safety.
This 60-hour certificate provides participants with an introduction to the event industry, including basic principles of planning and executing events, meetings and conferences. It gives students the necessary skills and tools for success and provides participants with a comprehensive understanding of the meeting and event planning industry. Students acquire required competencies through classroom study as well as practical application, guest lectures and field trips.
Fundamentals of Event Planning (PMM 7200)
Learn the industry standard in food safety training. The ServSafe® program provides accurate, up-to-date information for all levels of employees on every aspect of handling food, from receiving and storing to preparing and serving. This program is available for exclusive or group training by calling Corporate Learning at 704.330.4660.
ServSafe Essentials (CUL 8600)
AVO 8573. Floral Designs. 0.0 Hours. Class-18.0. Clinical-0.0. Lab-0.0. Work-0.0
Express your creativity in the ever popular art of floral design. You will learn proper care and handling techniques, the elements and principles of design and basic flower arranging skills as you create beautiful arrangements in fresh or silk flowers. Topics include conditioning fresh flowers, using floral foam, tape, wire and more. Bring in outside supplies (even from your own gardens) to finish arrangements in varying styles as you work under the guidance of our expert instructor. This fun and informative course is designed for beginners, but is open to all skill levels. Suggested supplemental text: flower arranging - Step-By-Step Instructions For Everyday Designs - Teresa P. Lanker. This class is the first of four needed to achieve CPCC's Floral Design Certificate.
AVO 8574. Master Floral Designs. 0.0 Hours. Class-18.0. Clinical-0.0. Lab-0.0. Work-0.0
Join this master class which focuses on form, color and space usage in the more intricate floral designs. Using both fresh and silk flowers, you'll take your flower arranging skills to the next level as you learn to build floral designs that go beyond the concepts taught in Floral Designs (AVO 8573). This class is one of four needed to achieve CPCC's Floral Design Certificate.
AVO 8575. Wedding Flowers. 0.0 Hours. Class-30.0. Clinical-0.0. Lab-0.0. Work-0.0
Planning a wedding? Learn floral design techniques and secrets to create your own arrangements. Focus will be on bridal bouquets, corsages, boutonnieres and altar arrangements. Basic flower arranging techniques are helpful, but not required. Suggested supplemental text: flower arranging - Step-By-Step Instructions For Everyday Designs - Teresa P. Lanker.
AVO 8710. Sympathy Flowers. 0.0 Hours. Class-18.0. Clinical-0.0. Lab-0.0. Work-0.0
Learn the art of floral tributes in this design class devoted to sympathy flowers and funeral arrangements. Expressions of sympathy can range from fruit and plant baskets, wreathes, crosses or hearts on easels, to varying types and sizes of casket sprays. Basic flower arranging techniques are helpful, but not required. Suggested text: Flower Arranging - Step-By-Step Instructions For Everyday Designs - Teresa P. Lanker.
CUL 8600. Servsafe® Essentials. 0.0 Hours. Class-440.0. Clinical-0.0. Lab-0.0. Work-0.0
The ServSafe® program is the industry standard in food safety training and provides accurate, up-to-date information for every level of employee on all aspects of handling food, from receiving and storing to preparing and serving. Online exam will be administered at the end of class.
HEA 7317. Food Systems Management. 0.0 Hours. Class-85.0. Clinical-0.0. Lab-0.0. Work-0.0
This course is based on tasks that a team of Certified Dietary Managers has identified as common to most foodservice operations. These tasks represent current practice in the United States. As the driving force of any foodservice department, "The Menu" is the starting point. This course has been designed to build from that central concept. Food Systems Management addresses food service delivery systems and detailed management information from menus through recipes, forecasting, purchasing, inventory management, budgets, cost control, quality management, employee safety and more. This course has been approved by the Association of Nutrition and Foodservice Professionals. 70 hours classroom/50-hour preceptorship.
HEA 7318. Medical Nutrition Therapy. 0.0 Hours. Class-336.0. Clinical-0.0. Lab-0.0. Work-0.0
Content includes the basics of nutrition: food preferences and customs, dietary guidelines, digestion, nutrient needs throughout the life cycle, medical nutrition therapy; nutrition assessment/screening, implementing diet orders and care plans. 64 hours classroom, 50 hours (clinical) preceptor. Hours must be completed by the last day of class.
PMM 7200. Fundamentals of Event Planning. 0.0 Hours. Class-440.0. Clinical-0.0. Lab-0.0. Work-0.0
This 60-hour certificate will provide participants with an introduction to the event industry, including basic principles of planning and executing events, meetings and conferences, and to acquaint students with the skills and tools necessary for industry success. Participants will gain understanding of the meeting/event planning industry and required competencies through classroom study as well as practical application, guest lectures, and field trips.