Hospitality and Food Services

For complete details about course offerings in Hospitality and Food Services, contact customer service at 704.330.4223.

Courses and Topics include:

Become a Professional Personal Chef
Cake Decorating and Design Certificate
Catering Management
Certificate in Floral Design
Culinary Apprentice Certificate
Food Systems Management
Housekeeping Certificate
Medical Nutrition Therapy
Nutrition & Foodservice Professional Certificate (Certified Dietary Manager-CDM, CFPP)
ServSafe®
ServSafe Manager

Programs may be available for exclusive or group training by calling 704.330.4660.
 

AVO 8573. Floral Certificate Part 1: Basic Floral Designs. 0.0 Hours. Class-440.0. Clinical-0.0. Lab-0.0. Work-0.0

Express your creativity in the popular art of floral design! Learn principles of basic floral arranging/design while creating beautiful arrangements. Under the guidance of our expert instructor, learn to properly condition fresh flowers, use floral foam, tape and wire. This hands-on course is designed for beginners, but is open to all skill levels. This class is the FIRST in our 5-part series leading to the Floral Design Certificate.

AVO 8574. Floral Certificate Part 3: Master Floral Designs. 0.0 Hours. Class-440.0. Clinical-0.0. Lab-0.0. Work-0.0

As your floral arranging skills grow, you'll blossom in this class that focuses on form, color and space usage in more intricate floral designs. Using fresh flowers, move to the next level as you build designs that go beyond the basics. Basic flower arranging skills are helpful, but not required. This class is the THIRD in our 5-part series leading to the Floral Design Certificate.

AVO 8575. Floral Certificate Part 4: Wedding Flowers. 0.0 Hours. Class-440.0. Clinical-0.0. Lab-0.0. Work-0.0

Enter the beautiful world of wedding flowers as you focus on bridal bouquets, corsages, boutonnieres and altar arrangements. Basic Floral Designs (AVO 8573) is a per-requisite for this class. This class is one in our 5-part series leading to the Floral Design Certificate.

AVO 8710. Floral Certificate Part 5: Sympathy Flowers. 0.0 Hours. Class-440.0. Clinical-0.0. Lab-0.0. Work-0.0

As you focus on the art of floral tributes, you will learn to create expressions of sympathy ranging from fruit/plant baskets, wreathes, crosses or hearts on easels to various types and sizes of casket sprays. Basic Floral Design (AVO 8573) is a per-requisite. This class is one in our 5-part series leading to the Floral Design Certificate.

CUL 7500. Basics of Catering and Event Management. 0.0 Hours. Class-440.0. Clinical-0.0. Lab-0.0. Work-0.0

Plan. Organize. Execute. With this course on the basics of catering and event management, you will have the critical tools you need to plan, establish and manage a profitable catering business. Catering handbook required.

CUL 8600. ServSafe Manager. 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-280.0. Clinical-0.0. Lab-0.0. Work-0.0

A Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) is responsible for the management of food operations in a dietary department. This includes the management of food service personnel, food/kitchen supplies and the routine nutritional aspects of food service. Working with a Registered Dietitian, the dietary manager assists in providing quality nutritional care. The Nutrition and Food Service Professional program at Central Piedmont Community College is approved by the Association of Nutrition & Foodservice Professionals (ANFP) This program is designed for students who are looking for a career change, or are currently employed in foodservice but aspire to be credentialed as a Certified Dietary Manager, Certified Food Protection Professional. (CDM, CFPP) The curriculum focuses on the fundamentals of culinary science, sanitation, nutrition, and sound management practices. Students are eligible for student ANFP Pre-Professional membership. Graduates may apply to sit for the credentialing exam, active ANFP membership, and upon successfully completing the exam may use the CDM, CFPP credential after their name. (www.anfponline.org). This educational model for the Nutrition and Food Service Professional program consists of two modules in 12 months, with courses held in the evenings at a Central Piedmont campus. HEA 7317 Food Systems Management HEA 7318 Medical Nutrition Therapy Fifty (50) field hours are required per each class. A Registered Dietitian must supervise field hours for HEA 7318 Medical Nutrition Therapy and a CDM or RD must supervise hours for the HEA 7317 Food Systems Management. Benefits of becoming a Certified Dietary Manger DM, CFPPs are experts at managing dietary operations. They are trained and qualified to administrate menus, food purchasing, and food preparation; and to apply nutrition principles, document nutrition information, ensure food safety, manage work teams, and much more. According to the Association of Nutrition and Foodservice Professionals 2012 Salary & Benefits Survey the range was from $36,401 to $52,094. It varies according to location of facility, employment status, position, number of employees reporting to you, and geographic region.

HEA 7318. Medical Nutrition Therapy. 0.0 Hours. Class-280.0. Clinical-0.0. Lab-0.0. Work-0.0

A Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) is responsible for the management of food operations in a dietary department. This includes the management of food service personnel, food/kitchen supplies and the routine nutritional aspects of food service. Working with a Registered Dietitian, the dietary manager assists in providing quality nutritional care. The Nutrition and Food Service Professional program at Central Piedmont Community College is approved by the Association of Nutrition & Foodservice Professionals (ANFP) This program is designed for students who are looking for a career change, or are currently employed in foodservice but aspire to be credentialed as a Certified Dietary Manager, Certified Food Protection Professional. (CDM, CFPP) The curriculum focuses on the fundamentals of culinary science, sanitation, nutrition, and sound management practices. Students are eligible for student ANFP Pre-Professional membership. Graduates may apply to sit for the credentialing exam, active ANFP membership, and upon successfully completing the exam may use the CDM, CFPP credential after their name. (www.anfponline.org). This educational model for the Nutrition and Food Service Professional program consists of two modules in 12 months, with courses held in the evenings at a Central Piedmont campus. HEA 7317 Food Systems Management HEA 7318 Medical Nutrition Therapy Fifty (50) field hours are required per each class. A Registered Dietitian must supervise field hours for HEA 7318 Medical Nutrition Therapy and a CDM or RD must supervise hours for the HEA 7317 Food Systems Management. Benefits of becoming a Certified Dietary Manger DM, CFPPs are experts at managing dietary operations. They are trained and qualified to administrate menus, food purchasing, and food preparation; and to apply nutrition principles, document nutrition information, ensure food safety, manage work teams, and much more. According to the Association of Nutrition and Foodservice Professionals 2012 Salary & Benefits Survey the range was from $36,401 to $52,094. It varies according to location of facility, employment status, position, number of employees reporting to you, and geographic region.

HOS 7300. Culinary Apprentice Certificate. 0.0 Hours. Class-330.0. Clinical-0.0. Lab-0.0. Work-0.0

Through hands-on culinary chef demonstrations, students will learn the basic methods and practices of an entry level kitchen position. Topics to include: identification, proper use and cleaning of kitchen equipment; proper knife skills; safety and sanitation; cooking methods; techniques and formulas and soft skills for working in a professional kitchen.

HOS 7500. Housekeeping Certificate Program. 0.0 Hours. Class-115.0. Clinical-0.0. Lab-0.0. Work-0.0

This comprehensive pre-employment skills training program provides individuals with the skills necessary to obtain employment in the hospitality industry as a Room Attendant. The training program is supported by Charlotte Area Hotel Association, the Westin Charlotte and Central Piedmont Community College. The training program and the relationships with the Greater Charlotte Hospitality Employers network will place graduates in luxury hotels in the Charlotte area that provide quality career hospitality jobs. Training topics include: customer service, hotel branding, maintaining a comfortable and tidy environment, and housekeeping skills. The 115 contact hours include 40 hours of job shadowing at an area sponsored hotel.

HOS 8301. Fundamentals of Cake Decorating and Design. 0.0 Hours. Class-330.0. Clinical-0.0. Lab-0.0. Work-0.0

This course is designed to provide students with the fundamentals to operate a cake decorating and design business. Topics to include: food safety and sanitation, food cost controls, basic understanding of inventory control procedures which include stocking and/or organizing food storage and marketing concepts. Required course for HOS 8302.

HOS 8302. Cake Decorating and Design. 0.0 Hours. Class-330.0. Clinical-0.0. Lab-0.0. Work-0.0

Through hands-on baking and pastry chef demonstrations, you will learn the principles and practices of cake decorating and design. Topics to include: identification of baking ingredients, methods, techniques and formulas. The students will have a final practical exam, a cake project in which students can invite family to view and taste their masterpieces.

Prerequisites: take HOS 8301 minimum grade S