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
Cake Decorating and Design Certificate
Catering Management
Certificate in Floral Design
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 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. 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 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 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 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

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.

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