Culinary Arts

For questions, more information, or to register, please call 336-761-1002.


This course offers an introduction to the professional art of Mixology. It will emphasize the Alcoholic Beverage Control requirement, “Dram Shop” Liabilities, employment opportunities, the use of wines, glassware and drink recipes. Students completing this course should be able to identify a minimum of 35 recipes using proper amounts, mixes, glassware and garnishes. Students will use tools and equipment of the trade. Each student will compile a recipe book of alcoholic and nonalcoholic drinks.

Note: Participants must be 21 or older to register. There is an additional cost for field trips.

Course Code:           90477
Cost:                        $80
Date:                       February 4, 2015 – March 25, 2015, W, 6:00 pm – 9:00 pm
Location:                 West Campus – Room 15

Culinary Arts Certificate

Also known as the Triad Community Kitchen, this hands-on course provides instruction and certification in ServSafe sanitation, basic culinary skills, knife skills, basic baking skills, kitchen safety, mass food production and “cook chill” technology. Students will also receive job preparedness and retention instruction. This course includes a one-week internship and job placement assistance. This course is offered in collaboration with the Second Harvest Food Bank of Northwest North Carolina’s Triad Community Kitchen and Goodwill Industries of Northwest North Carolina.

Prerequisite: Achieve a minimum score of 6th grade reading and 5th grade math on the Placement Tests.

Note: There is an additional fee of $200, payable to the Second Harvest Food Bank to cover drug screening, criminal background check and ServSafe certification. Payment is due in full by the first day of class.

Course Code:          90916
Cost:                       $185
Date:                       February 23, 2015 – May 21, 2015, M – F, 8:30 am – 3:00 pm
Location:                 Second Harvest Food Bank

Course Code:           91800
Cost:                        $185
Date:                       March 30, 2015 – June 25, 2015, M – F, 8:30 am – 3:00 pm
Location:                 Second Harvest Food Bank

Course Code:           91801
Cost:                        $185
Date:                       April 28, 2015 – July 24, 2015, M – F, 8:30 am – 3:00 pm
Location:                 Second Harvest Food Bank

Introduction to Catering NEW!

This course discusses in detail the critical aspects of management involved in running a catering business, like how to get the appropriate licenses and permits, what kind of kitchen is needed, basic food safety practices including ServSafe, event planning, cooking in bulk, menu design, dealing with customers, understanding how to price services and transporting food safely.

Prerequisite: Must have basic computer knowledge.

Course Code:           90553
Cost:                        $75
Date:                       April 6, 2015 – April 29, 2015, M & W, 6:00 pm – 9:00 pm
Location:                 West Campus

Instructor: Chef Ngai Dickerson, Certified Culinarian (CC) and certified proctor/ instructor through the National Restaurant Association, has 10 years of experience as a professional chef and caterer. Chef Dickerson currently serves as Executive Chef for Guilford Child Development Catering for Kids.

Knife Skills 101 NEW!

Preparing great food begins with a sharp knife and solid hand skills. None of us are born with great knife skills, but a good teacher can get you on the road to professional results! Class begins with a brief discussion on station prep, knife types, what to look for when purchasing, sharpening stones, how to sharpen, honing with the steel and sanitation. Then work in the kitchen under the watchful eye of a chef to ensure proper movements while learning various important vegetable cuts that very serious food enthusiast should know.

Course Code:           90708
Cost:                        $35
Date:                       February 21, 2015, Sat, 9:00 am – 1:00 pm
Location:                 Second Harvest Food Bank, 3655 Reed Street, Winston Salem, NC 27107

Knife Skills 101 is a course with a purpose.  Not only will students learn the proper way to hold a knife to make important cuts, students will “give back”. The foods in class will be used to produce vacuum sealed, ready-to-heat meals for distribution to Second Harvest Food Bank partner programs, such as soup kitchens, emergency shelters and others.

Instructor: Chef Dennie Veasey, Certified Executive Chef (CEC), Certified Culinary Educator (CCE), has 37 years of experience in the food service industry. Chef Veasey taught Culinary Arts and Hospitality Management in Birmingham, Alabama. She was Chef Instructor at the Culinary Institute of Virginia College and Culinary Instructor for the Winston Salem, Forsyth County School System’s Career Center.

ServSafe Certification

If you are a current worker in the food industry, this course is for you! Food safety impacts your customers, employees and your business. ServSafe training provides the highest standard of food safety training and certification, and it is certification the industry trusts. This 12-hour course will teach participants food safety and its critical role. This course is approved by the American National Standards Institute (ANSI) and meets the North Carolina requirement for food service workers. The online exam will be administered during class the second day.

Note: To maximize your chances of passing the exam, you will need the following prior to the first day of class: 1) Valid email address 2) ServSafe 6th edition book with online voucher (may be purchased from West Campus bookstore) 3) A user profile created at

Course Code:        90516 Cost: $75
Date:                      March 18-19, Wednesday & Thursday, 9 am – 3 pm
Location:               West Campus – Room 122