Hospitality and Food Services

For complete details about course offerings in Hospitality and Food Services, contact Customer Service and Registration for Corporate and Continuing Education at 704.330.4223.

Courses and Topics include:

Become a Professional Personal Chef
Certificate in Floral Design
Event Planning
Food Systems Management
Housekeeping Certificate
Medical Nutrition Therapy
Nutrition & Foodservice Professional Certificate (Certified Dietary Manager-CDM)
ServSafe®
ServSafe Essentials

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

AVO 8573. 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.Working under the guidance of our expert instructor, learn to properly condition fresh flowers, use floral foam, tape and wire. This fun hands-on course is designed for beginners, but is open to all skill levels. This class is one in our 4-part series leading to the Floral Design Certificate.

AVO 8574. 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 or silk 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 one in our 4-part series leading to the Floral Design Certificate.

AVO 8575. Wedding Flowers. 0.0 Hours. Class-440.0. Clinical-0.0. Lab-0.0. Work-0.0

Enter the beautiful, creative world of wedding flowers as you focus on bridal bouquets, corsages, boutonnieres and altar arrangements. Basic flower arranging techniques are helpful, but not required. This class is one in our 4-part series leading to the Floral Design Certificate.

AVO 8710. 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 flower arranging skills are helpful, but not required. This class is one in our 4-part series leading to the Floral Design Certificate.

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-280.0. 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. 79 hours classroom/50-hour preceptorship.

HEA 7318. Medical Nutrition Therapy. 0.0 Hours. Class-280.0. 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.