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Continuing Education - Culinary
CPCC CONTINUING EDUCATION – PERSONAL INTEREST
Fall 2009 Cooking Classes
Register by calling 704-330-4223.
Register by calling 704-330-4223.
BASICS OF CATERING AND EVENT MANAGEMENT- CUL7500
Plan. Organize. Execute. With the basics of catering and event management, you’ll have the critical tools to plan, establish, and manage a profitable catering business. In addition to lecture, discussion, and demonstration, you will also attend a professional meeting of the National Association of Catering Executives and take learning field trips. Earn 3.9 CEU’S (educational credits) from the American Culinary Federation.
Section 01 CA 100 (CENTRAL CAMPUS) MW 06:00P-09:00P 10/5-11/16
Plan. Organize. Execute. With the basics of catering and event management, you’ll have the critical tools to plan, establish, and manage a profitable catering business. In addition to lecture, discussion, and demonstration, you will also attend a professional meeting of the National Association of Catering Executives and take learning field trips. Earn 3.9 CEU’S (educational credits) from the American Culinary Federation.
Section 01 CA 100 (CENTRAL CAMPUS) MW 06:00P-09:00P 10/5-11/16
BECOME A PROFESSIONAL PERSONAL CHEF- CUL7600
Turn your culinary skills into a new business opportunity as you learn the basics of becoming a personal chef. You’ll gain the skills to provide a hungry customer healthy and nutritious dinners that will be enjoyed in the comforts of their own home. As you learn more about this growing industry, you’ll conclude with tips and techniques for success in business planning, financing, and marketing, plus learn to plan a successful formal dinner party for a large group. Earn 2.4 CEU’S (educational credits) from the American Culinary Federation.
Section 01 CA 100 (CENTRAL CAMPUS) TTH 06:30P-08:30P 10/27-12/8
Turn your culinary skills into a new business opportunity as you learn the basics of becoming a personal chef. You’ll gain the skills to provide a hungry customer healthy and nutritious dinners that will be enjoyed in the comforts of their own home. As you learn more about this growing industry, you’ll conclude with tips and techniques for success in business planning, financing, and marketing, plus learn to plan a successful formal dinner party for a large group. Earn 2.4 CEU’S (educational credits) from the American Culinary Federation.
Section 01 CA 100 (CENTRAL CAMPUS) TTH 06:30P-08:30P 10/27-12/8
SERVSAFE ESSENTIALS - CUL8600
Learn the industry standard in food safety training. The ServSafe program provides accurate, up-to-date information for all levels of employees on all aspects of handling food, from receiving and storing, to preparing and serving.
Textbook required. Purchase ServSafe Essentials textbook with exam answer sheet prior to start of class.
Section 20 H1 2112 (HARRIS CAMPUS) FS 08:30A-05:00P 10/2-10/3
THERAPEUTIC NUTRITION - HEA7318
Content includes the basics of nutrition; nutrients, digestion, utilization of
food, nutrition, needs across the life cycle, food preferences and customs,
dietary guidelines, nutrition deficiency and excess and therapeutic nutrition;
medical nutrition, diet modifications, patients/residents with special needs,
nutritional assessment and care plans.
50 hrs. preceptorship with an approved preceptor. Hours must be completed by the last day of class. They are scheduled individually by the preceptor and each student; textbook required. Class will not meet 11/26.
Section 20 H2 2136 (HARRIS CAMPUS) TH 05:00P-10:00P 8/13-12/10
Learn the industry standard in food safety training. The ServSafe program provides accurate, up-to-date information for all levels of employees on all aspects of handling food, from receiving and storing, to preparing and serving.
Textbook required. Purchase ServSafe Essentials textbook with exam answer sheet prior to start of class.
Section 20 H1 2112 (HARRIS CAMPUS) FS 08:30A-05:00P 10/2-10/3
THERAPEUTIC NUTRITION - HEA7318
Content includes the basics of nutrition; nutrients, digestion, utilization of
food, nutrition, needs across the life cycle, food preferences and customs,
dietary guidelines, nutrition deficiency and excess and therapeutic nutrition;
medical nutrition, diet modifications, patients/residents with special needs,
nutritional assessment and care plans.
50 hrs. preceptorship with an approved preceptor. Hours must be completed by the last day of class. They are scheduled individually by the preceptor and each student; textbook required. Class will not meet 11/26.
Section 20 H2 2136 (HARRIS CAMPUS) TH 05:00P-10:00P 8/13-12/10
CHINESE COOKING- CKG7000
Chef and Hong Kong native Alice Jenks returns to Charlotte Cooks kitchen
by students’ popular request. Join Alice as she demonstrates how easy it is toprepare Chinese food. You’ll leave with the confidence to prepare a varietyof popular dishes, including Sweet and Sour Chicken, Chinese fried rice,Chicken LoMein, Stir Fried Beef and much more! You will also enjoy aclass field trip to an oriental market and Dim Sum Restaurant. As a bonus,you’ll take a Charlotte Cooks Collection recipe booklet.
Section 20 H1 1127 (HARRIS CAMPUS) S 09:00A-12:00P 10/31-11/21
Chef and Hong Kong native Alice Jenks returns to Charlotte Cooks kitchen
by students’ popular request. Join Alice as she demonstrates how easy it is toprepare Chinese food. You’ll leave with the confidence to prepare a varietyof popular dishes, including Sweet and Sour Chicken, Chinese fried rice,Chicken LoMein, Stir Fried Beef and much more! You will also enjoy aclass field trip to an oriental market and Dim Sum Restaurant. As a bonus,you’ll take a Charlotte Cooks Collection recipe booklet.
Section 20 H1 1127 (HARRIS CAMPUS) S 09:00A-12:00P 10/31-11/21
INDIAN VEGETARIAN COOKING- CKG7003
Indian cooking is less foreign than you may think. Most ingredients andfoods that play key roles in an Indian diet are vegetables, flatbreads, rice,legumes, and yogurt. Add in a myriad of great spices distinctly unique to
this culture, along with pickles and chutneys, and you are ready to create a
refreshing authentic Indian meal. So what are you waiting for? Sign up
today and excite your palate with one of the most profound cooking styles
in the world. You’ll also enjoy a learners’ trip to an Indian restaurant and a
grocery store – a popular feature among the Charlotte Cooks course.
Section 20 H1 1127 (HARRIS CAMPUS) W 06:30P-08:30P 10/14-10/28 CLASS WILL MEET FOR 3 HOURS ON 10/28, 6:30PM-9:30PM.
Indian cooking is less foreign than you may think. Most ingredients andfoods that play key roles in an Indian diet are vegetables, flatbreads, rice,legumes, and yogurt. Add in a myriad of great spices distinctly unique to
this culture, along with pickles and chutneys, and you are ready to create a
refreshing authentic Indian meal. So what are you waiting for? Sign up
today and excite your palate with one of the most profound cooking styles
in the world. You’ll also enjoy a learners’ trip to an Indian restaurant and a
grocery store – a popular feature among the Charlotte Cooks course.
Section 20 H1 1127 (HARRIS CAMPUS) W 06:30P-08:30P 10/14-10/28 CLASS WILL MEET FOR 3 HOURS ON 10/28, 6:30PM-9:30PM.
SOUPS, STOCKS AND MORE! - CKG7101
Soups and stocks are great to have on hand; they're so easy and inexpensive tomake! Let the Charlotte Cooks chef explain step-by-step how you can makeyour own simply by combining base flavors, select ingredients and thensimmering to bring out the intensity you want. Essential know-how for allhome cooks, making stocks will let you create great soups and main dishes,plus perk up any store-bought or so-so recipes as you take control the fats andsodium. You’ll also take home a Charlotte Cooks Collection booklet filledwith recipes for a variety of hearty, delectable soups and stocks.
Section 01 CA 221 (CENTRAL CAMPUS) S 09:00A-02:00P 10/17-10/17
Soups and stocks are great to have on hand; they're so easy and inexpensive tomake! Let the Charlotte Cooks chef explain step-by-step how you can makeyour own simply by combining base flavors, select ingredients and thensimmering to bring out the intensity you want. Essential know-how for allhome cooks, making stocks will let you create great soups and main dishes,plus perk up any store-bought or so-so recipes as you take control the fats andsodium. You’ll also take home a Charlotte Cooks Collection booklet filledwith recipes for a variety of hearty, delectable soups and stocks.
Section 01 CA 221 (CENTRAL CAMPUS) S 09:00A-02:00P 10/17-10/17
KNIFE SKILLS - CKG7102
Learn how to select, sharpen, care for and properly use an assortment ofkitchen knives. Many useful knife techniques will be covered including mincing,shopping, dicing, brunoise, julienne, chiffonade and boning. This class is handson and students are expected to bring to class a chef and paring knife.Textbook required.
Section 20 CA 221 (CENTRAL CAMPUS) S 09:00A-01:00P 10/24-10/24
Learn how to select, sharpen, care for and properly use an assortment ofkitchen knives. Many useful knife techniques will be covered including mincing,shopping, dicing, brunoise, julienne, chiffonade and boning. This class is handson and students are expected to bring to class a chef and paring knife.Textbook required.
Section 20 CA 221 (CENTRAL CAMPUS) S 09:00A-01:00P 10/24-10/24
HEALTHY FROM HOME-BABY’S FIRST SOLID FOODS- CKG7105
You want what is best for your baby’s first bites. Where do you start? In this
workshop, a registered dietician will give you advice and planning help on
what foods to offer and when. You will learn about nutritious alternatives to
the high salt and processed sugars from the supermarket- ones that you
prepare in your own kitchen. You will take home a Charlotte Cooks recipe
booklet that will show you how easy and affordable it is to prepare healthy
foods in your home kitchen.
Section 30 TS 246 (NORTH CAMPUS) M 09:00A-12:00P 10/12-10/12
Section 40 LV 2200 (LEVINE CAMPUS) S 10:00A-01:00P 11/21-11/21
You want what is best for your baby’s first bites. Where do you start? In this
workshop, a registered dietician will give you advice and planning help on
what foods to offer and when. You will learn about nutritious alternatives to
the high salt and processed sugars from the supermarket- ones that you
prepare in your own kitchen. You will take home a Charlotte Cooks recipe
booklet that will show you how easy and affordable it is to prepare healthy
foods in your home kitchen.
Section 30 TS 246 (NORTH CAMPUS) M 09:00A-12:00P 10/12-10/12
Section 40 LV 2200 (LEVINE CAMPUS) S 10:00A-01:00P 11/21-11/21
HEALTHY FROM HOME-SEASONAL EATS- CKG7515
Get creative cooking seasonal fruits and vegetables from your garden or local farmers market. We will focus on the selection of foods that are available in our region for each growing season. Reap the benefits of better health for the individual, the family and the environment by adding more fruits and vegetables to your diet. You will take home a Charlotte Cooks recipe booklet that will show you how easy and affordable it is to prepare in your home kitchen.
Section 01 CA 200 (CENTRAL CAMPUS) S 09:00A-12:00P 9/26-9/26
Get creative cooking seasonal fruits and vegetables from your garden or local farmers market. We will focus on the selection of foods that are available in our region for each growing season. Reap the benefits of better health for the individual, the family and the environment by adding more fruits and vegetables to your diet. You will take home a Charlotte Cooks recipe booklet that will show you how easy and affordable it is to prepare in your home kitchen.
Section 01 CA 200 (CENTRAL CAMPUS) S 09:00A-12:00P 9/26-9/26
BREAD BAKING 101- CKG8310
Bread is little more than flour, yeast, and water. It is a technique, knowledge
of bread’s “lifecycle” and a good sense of touch that makes a great loaf of
bread. In this beginners’ bread baking class, learn everything you need to
know to start baking great loaves in your own home. You’ll also take home a
Charlotte Cooks Collection booklet filled with recipes that you learn and
more.
Section 20 H1 1142 (HARRIS CAMPUS) S 09:00A-02:00P 11/7-11/7
Bread is little more than flour, yeast, and water. It is a technique, knowledge
of bread’s “lifecycle” and a good sense of touch that makes a great loaf of
bread. In this beginners’ bread baking class, learn everything you need to
know to start baking great loaves in your own home. You’ll also take home a
Charlotte Cooks Collection booklet filled with recipes that you learn and
more.
Section 20 H1 1142 (HARRIS CAMPUS) S 09:00A-02:00P 11/7-11/7
THE ART OF HOME CANNING- CKG7600
During this tough economy, learn how to beat rising food prices by
shopping your local farmers’ market and then preserving your own food. We
will demonstrate how you can use the fresh, locally grown produce to create
your own healthy pantry by canning your own foods. See how easy and
economical it is to preserve food which you’ll enjoy throughout the year.
Take with you instructions on methods of canning with easy to follow
recipes and tasty treats that you take home with you.
Section 20 H1 1127 (HARRIS CAMPUS) S 09:00A-01:00P 9/12-9/12
During this tough economy, learn how to beat rising food prices by
shopping your local farmers’ market and then preserving your own food. We
will demonstrate how you can use the fresh, locally grown produce to create
your own healthy pantry by canning your own foods. See how easy and
economical it is to preserve food which you’ll enjoy throughout the year.
Take with you instructions on methods of canning with easy to follow
recipes and tasty treats that you take home with you.
Section 20 H1 1127 (HARRIS CAMPUS) S 09:00A-01:00P 9/12-9/12
TASTY FIRST BITES FROM AROUND THE WORLD- CKG8120
Whether you entertain two or 20. you need a repertoire of easy and
impressive first dishes. Small, savory appetizers served as “first courses” are
usually one or two bites and can be served hot or cold. This special seminar
event is your chance to learn and to be a food critic for the evening. You’ll
enjoy a glass of wine as you taste appetizers from world cuisines, prepared
simply and using minimal ingredients. Come hungry and prepare to share
appetizers that look as delicious as they taste. As a bonus, you’ll take home aCharlotte Cooks Collection recipe booklet.
Section 20 CA 200 (CENTRAL CAMPUS) F 06:00P-09:00P 11/6-11/6
Whether you entertain two or 20. you need a repertoire of easy and
impressive first dishes. Small, savory appetizers served as “first courses” are
usually one or two bites and can be served hot or cold. This special seminar
event is your chance to learn and to be a food critic for the evening. You’ll
enjoy a glass of wine as you taste appetizers from world cuisines, prepared
simply and using minimal ingredients. Come hungry and prepare to share
appetizers that look as delicious as they taste. As a bonus, you’ll take home aCharlotte Cooks Collection recipe booklet.
Section 20 CA 200 (CENTRAL CAMPUS) F 06:00P-09:00P 11/6-11/6
GINGERBREAD HOUSE- CKG8306
Are you ready to create your own candy studded colorful gingerbread house
for the holidays? During the first class, you will bake your gingerbread,
design and cut your patterns; in the second class you will prepare the
decorating icing, assemble and decorate your house. Supplies will be
discussed in the first class.
Section 20 H1 1142 (HARRIS CAMPUS) FS 09:00A-01:00P 11/13-11/14
Are you ready to create your own candy studded colorful gingerbread house
for the holidays? During the first class, you will bake your gingerbread,
design and cut your patterns; in the second class you will prepare the
decorating icing, assemble and decorate your house. Supplies will be
discussed in the first class.
Section 20 H1 1142 (HARRIS CAMPUS) FS 09:00A-01:00P 11/13-11/14
HOLIDAY COOKIES- CKG8307
How many times have you heard, don’t ruin your dinner? The aroma of
fresh baked cookies brings your family rushing to the kitchen as they devour cookies straight from the oven. Add to your cookie collection with a variety of recipes prepared in assorted styles, which can range from tender-crisp to soft. You will prepare lots of cookies to share with family and friends. You’ll also take home a Charlotte Cooks Collection booklet filled with recipes that you learn and more.
Section 20 H1 1142 (HARRIS CAMPUS) F 10:00A-02:00P 12/4-12/4
How many times have you heard, don’t ruin your dinner? The aroma of
fresh baked cookies brings your family rushing to the kitchen as they devour cookies straight from the oven. Add to your cookie collection with a variety of recipes prepared in assorted styles, which can range from tender-crisp to soft. You will prepare lots of cookies to share with family and friends. You’ll also take home a Charlotte Cooks Collection booklet filled with recipes that you learn and more.
Section 20 H1 1142 (HARRIS CAMPUS) F 10:00A-02:00P 12/4-12/4
WINE FUNDAMENTALS CERTIFICATE LEVEL 1 AND 2- WNE8000
Chocolate, cherry, and cloves, but leather? Perhaps. Designed for the novice wine enthusiast, this introductory course by the International Sommelier Guild (ISG) gives you the knowledge and understanding to better enjoy wines or to pursue a career in hospitality. You will learn to taste as a professional and study the components of wine appearance, aroma, flavor, and the many grape varieties. Weekly, you will taste wines from around the world discerning their characteristics. Registration forms and payment for the course is required through the ISG website at: www.internationalsommelier.com Student registration and $1500.00 payment is handled by the International Sommelier Guild.
Section 500 H1 1129 (HARRIS CAMPUS) M 3:00P-09:00P
CLASS WILL NOT MEET 10/19, 11/30, 12/21, 12/28, 1/18/10
30 MINUTE LUNCH
Chocolate, cherry, and cloves, but leather? Perhaps. Designed for the novice wine enthusiast, this introductory course by the International Sommelier Guild (ISG) gives you the knowledge and understanding to better enjoy wines or to pursue a career in hospitality. You will learn to taste as a professional and study the components of wine appearance, aroma, flavor, and the many grape varieties. Weekly, you will taste wines from around the world discerning their characteristics. Registration forms and payment for the course is required through the ISG website at: www.internationalsommelier.com Student registration and $1500.00 payment is handled by the International Sommelier Guild.
Section 500 H1 1129 (HARRIS CAMPUS) M 3:00P-09:00P
CLASS WILL NOT MEET 10/19, 11/30, 12/21, 12/28, 1/18/10
30 MINUTE LUNCH
CHOCOLATE UNROBED- CKG8309
Whether it’s a velvety raspberry truffle or a piece of English Toffee, this
delicious class will show you how to make the best candies and confections
imaginable. You will leave class with delectable candies that will amaze and
please family and friends. You’ll also take home a Charlotte Cooks
Collection booklet filled with recipes that you learn and more. Skip lunch!
Section 20 H1 1142 (HARRIS CAMPUS) S 10:00A-01:00P 12/5-12/5
Whether it’s a velvety raspberry truffle or a piece of English Toffee, this
delicious class will show you how to make the best candies and confections
imaginable. You will leave class with delectable candies that will amaze and
please family and friends. You’ll also take home a Charlotte Cooks
Collection booklet filled with recipes that you learn and more. Skip lunch!
Section 20 H1 1142 (HARRIS CAMPUS) S 10:00A-01:00P 12/5-12/5
CAKE DECORATING I- CKG8315
Baking cakes for special occasions is a way to show your talent as well as
your affection. Practice the techniques of the Wilton Method of Cake
Decorating and learn how to prepare icing, execute simple borders and
create beautiful roses.A SUPPLY LIST PROVIDED FIRST NIGHT OF CLASS.
Section 40 LV 1218 (LEVINE CAMPUS) TH 06:30P-09:00P 10/22-11/12
Baking cakes for special occasions is a way to show your talent as well as
your affection. Practice the techniques of the Wilton Method of Cake
Decorating and learn how to prepare icing, execute simple borders and
create beautiful roses.A SUPPLY LIST PROVIDED FIRST NIGHT OF CLASS.
Section 40 LV 1218 (LEVINE CAMPUS) TH 06:30P-09:00P 10/22-11/12
PIZZA, PIZZA AND MORE! - CKG8325
The key to preparing savory pizza starts with the pizza dough. Our
Charlotte Cooks pastry chef will demonstrate the steps for mixing, rising
and shaping the pizza dough. Once you try it, you’ll be hooked on this
international favorite. Learn about the variety of sauces and toppings and
how to oven bake or grill your pizzas. You’ll also take home a Charlotte
Cooks Collection booklet filled with recipes and more.
Section 20 H1 1142 (HARRIS CAMPUS) M 06:00P-09:00P 9/21-9/21
The key to preparing savory pizza starts with the pizza dough. Our
Charlotte Cooks pastry chef will demonstrate the steps for mixing, rising
and shaping the pizza dough. Once you try it, you’ll be hooked on this
international favorite. Learn about the variety of sauces and toppings and
how to oven bake or grill your pizzas. You’ll also take home a Charlotte
Cooks Collection booklet filled with recipes and more.
Section 20 H1 1142 (HARRIS CAMPUS) M 06:00P-09:00P 9/21-9/21
EDIBLE HOLIDAY DECORATIONS- CKG8425
Delight in trimming your house for the holidays as you create your own
holiday memories with edible ornaments. Some of the fun-filled items you’ll
learn to prepare are tasty foods for your candy dish, salt dough ornaments
and a holiday wreath. You will take home a Charlotte Cooks Collection
recipe booklet.
Section 20 H1 1142 (HARRIS CAMPUS) S 10:00A-02:00P 12/12-12/12
Delight in trimming your house for the holidays as you create your own
holiday memories with edible ornaments. Some of the fun-filled items you’ll
learn to prepare are tasty foods for your candy dish, salt dough ornaments
and a holiday wreath. You will take home a Charlotte Cooks Collection
recipe booklet.
Section 20 H1 1142 (HARRIS CAMPUS) S 10:00A-02:00P 12/12-12/12
704-330-4223