From baking to bartending, culinary and restaurant certifications to operating your own food truck, Wake Tech has a short-term training program to get you the skills you need for in-demand jobs in the Triangle region. Learn the science, techniques and trends that will give you the foundational knowledge to be prepared for the challenges face by professionals in the hospitality industry.
Hospitality & Personal Services Career Field Courses
Hospitality Hotel & Restaurant Certifications
Course Objectives
Upon successful completion of course, participants will • have specific skills training that lead to professional certification in different aspects of the hospitality industry. • be prepared for entry-level lodging & other hospitality positions •Promote Confidence and positive work ethics. • Provide smooth transition to Lodging Management Program or high level hospitality coursework.
Outline of Instruction
Topics included are
• Introduction to Hospitality and Lodging
• Beverages, Restaurants, and Managed Services
• Tourism, Recreation, Attractions, Clubs and Gaming
• Assemblies, Events, Attractions, Leadership and Management.
• Front Desk Representative Certification ( American Hotel & Lodging Education Institute)
• ServSafe Training Certification (National Restaurant Association)
• TIPS Certification
• Exposure to a Property Management System (P.M.S) for Reservations and Check-in procedures.
• Micros Point of Sale Training.
• Guest Speakers
The students will be required to complete their weekly online sessions once user ID's and passwords are provided by the instructor.
Contact Hours
168
CEUs
1
Industry Standard, State or National Certification
Certification
American Hotel & Lodging Educational Institute, National Restaurant Association , TIPS Certification
Website
https://ahlei.org/,servsafe.com,gettips.com
Certification Learning Outcomes/Requirements
Students will be prepared for an entry-level position in various departments within the hospitality industry.
Students will be prepared to get certified in Servsafe (Food Handling and Sanitation ) through the National Restaurant Association.
Front Desk Representative Certification ( American Hotel & Lodging Educational Institute)
Exposure to a live Property Management System for Hotel Bookings.
T.I.P.S certification for Responsible Alcohol Service ( Training for Intervention Procedures) (Traditional Class only)
CE or CU Articulation
No
Prerequisites
N/A
Learning Supplies Needed
Introduction to Hospitality,8/e (no printed book ) ISBN # 013521436-X. ( e-text + My Hospitality Lab). Servsafe Manager 7th Edition ISBN 978-1-58280-309-8 , Training for Intervention Procedures (TIPS Program) and Front Desk Rep Certification Passwords will be provided to the students . Codes for the Online portion of the class will be provided by the instructor. Servsafe Text books will be provided for classroom use only.
Clinical Site/Special Facilities
None
Requirements for Successful Completion
90% attendance
Students must complete all the required assignments with the minimum grade requirements per topic to successfully complete the course. An average of 70 % or higher will be required to get the final certification.
Accreditation/Special Approval Requirements
N/A
Intended Audience
Hotel Employees, Restaurant Employees,Out of Work Students, High School Graduates, Career Change, Event Planners, Caterers,Seniors, Home Makers,New Careers, Career Change, Au Pair Students, Exchange Students.
Specific Industry or Business Support Needs
Hotels, Restaurants, Cafes, Catering, Cruise Ships,Event Planning etc.
Wake County Need for Industry Positions
"Employment of food and beverage serving and related workers is projected to grow 16.87 percent from 2021-2030 about as fast as the average for all occupations. Job opportunities in most dining establishments will be excellent.
Industry or Job Titles Related to Training Outcomes for Employment
Banquet Set Up
Banquet Waiter
Bellman
Restaurant Service
Reservation Agent
Front Office Agent
Guest Service Representative
Housekeeping
Related Courses
CUL-3075B3
CUL-3075A3
Course Contact Information
Sameer Pawa
919-866-6158
[email protected]
| Details | Section | Date(s) | Location | Price | Seats | 316876 | 08/18/25 - 10/28/25 | Public Safety Education Campus | 442.00 | 11 | Register |
|---|
If you would like to be notified when additional sections become available, please use Wake Tech's Notify Me service.
Barbering III - Advanced
Course Objectives
Review Barbering I and Barbering II
Learn Women's Haircutting and Styling, Chemical Texture Services, Haircoloring and Lightening, Nails and Manicuring
Learn State Board Preparation and Licensing Laws, Barbershop Management, and The Job Search
Outline of Instruction
Lesson 1 & 2
• Women's Haircutting and Styling
• Men's Haircutting and Styling
Lesson 3 & 4
• Chemical Texture Services
• Haircoloring and Lightening
• Nails and Manicuring
Lesson 5 & 6
• Anatomy and Physiology
• Chemistry
Lesson 7 & 8
• The History of Barbering
• Professional Image
• Infection Control and a Safe Work Practices
• Business Planning
Lesson 9 & 10
• Business Planning
• State Board Preparation and Licensing Laws
Lesson 11 & 12
• State Board Preparation and Licensing Laws
• Business Planning
Lesson 13 & 14
• Barbershop Management
• The Job Search
• Business Planning
Contact Hours
396
CEUs
No
Industry Standard, State or National Certification
Certification
NC Board of Barber Examiners
Website
http://www.ncga.state.nc.us/EnactedLegislation/Statutes/HTML/ByChapter/…
Certification Learning Outcomes/Requirements
NC Barber License
CE or CU Articulation
No
Prerequisites
Barbering I and Barbering II
Learning Supplies Needed
Milady's Standard: Professional Barbering Textbook & Workbook, a styling mannequin and barber supplies.
Clinical Site/Special Facilities
Barbering Lab
Requirements for Successful Completion
90% attendance
Accreditation/Special Approval Requirements
N/A
Intended Audience
Public and Barber Program I & II students.
Specific Industry or Business Support Needs
N/A
Wake County Need for Industry Positions
N/A
Industry or Job Titles Related to Training Outcomes for Employment
Barber - Stylist
Related Courses
BAR-3100A7
BAR-3100D7
BAR-3100E7
BAR-3100F7
BAR-3100B7
Course Contact Information
William Graham
919-866-5727
[email protected]
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Secrets of the Caterer
Course Objectives
Learn how to build your personal pantry so that you always have the right tools on hand for any kind of catering activity.
Study how to arrange and present food in creative ways. You'll find out about easy and effective garnishes and how to work with them.
Discover the secrets caterers use to prepare delicious main courses.
Outline of Instruction
Lesson 1 - Getting Started
Have you dreamed of having fun and making money while cooking delicious food? Well, dream no more! Today we're going to learn all about the wonderful world of catering. You'll find out what the catering business is really like. We'll look into the ups and downs of having a home-based business. You'll get to explore your personal skill set. And finally, you'll do some cooking.
Lesson 2 - Quality Ingredients
Chefs often say that the key to great cooking is using quality ingredients. But what exactly are quality ingredients any way? After today, you'll know what they are and how to choose them. You'll also learn how to build your personal pantry so that you always have the right tools on hand for any kind of catering activity. And you'll get what every caterer needs: several exciting and delicious recipes.
Lesson 3 - Preparing Beautiful Food
Since we're first attracted to food with our eyes, delicious food also needs to be beautiful. In this lesson, you'll discover techniques for making any dish visually attractive. You'll learn how to arrange and present food in creative ways. You'll find out about easy and effective garnishes and how to work with them. And then you'll get to practice your new skills with several recipes.
Lesson 4 - Appetizers
Appetizers and hors d' oeuvres are an important part of any catered meal. So in this lesson, you'll learn how to pair appetizers and hors d' oeuvres with entrées. You'll see how to make them attractive and how to present them to your guests. And last, but not least, you'll get several tried-and-true appetizers and hors d' oeuvres recipes.
Lesson 5 - Main Courses
Today you'll learn the secrets caterers use to prepare delicious main courses. You'll find out how to choose the best main course, select the right ingredients for them, and serve them to your guests. And you'll have the opportunity to prepare several main courses.
Lesson 6 - Delicious Desserts
From brownies to cheesecake, everyone loves dessert! So today we'll explore different kinds of desserts and how to choose the right one for your event. You'll learn a number of dessert-making secrets and you'll have an opportunity to prepare several of them.
Lesson 7 - Beverages
Drinks are an important part of any meal. As a caterer, you'll always want to serve beverages that are refreshing and unique. So in this lesson, you'll learn all about teas, coffees, and punches. You'll get delicious recipes you can try and you'll see how to garnish drinks for that extra special touch.
Lesson 8 - Serving It Up: Presentation
Stemware, flatware, dishes, oh my! Don't worry: serving dishes don't have to be cause for great concern. With just a few tips and tricks under your belt, you'll learn how to choose the best serving dishes and flatware for any occasion. Today you'll see how to keep things practical, but still make everything beautiful. You'll also learn how to formally arrange flatware for any occasion. And of course, you'll get more recipes.
Lesson 9 - Condiments and Sides
Condiments and sides are a critical part of a great meal. They can also be a big headache. But with the skills you'll learn today, you'll be able to provide condiments and sides without any fuss. You'll find out how to serve them easily, safely, and without a bunch of problems.
Lesson 10 - Event and Menu Planning: Make It Special
Menu planning may seem a bit overwhelming. After all, combining the right items with the right event can be difficult. But you can master this planning skill! In this lesson, you'll learn to create the perfect menu for the perfect event. You'll see how you can manage menu items and keep your menu from becoming boring or too complicated. You'll even find a number of sample menus and recipes you can use for your events.
Lesson 11 - Managing the Business of Catering
Since catering is a business, you'll need to manage expenses and turn a profit. Today, we'll cover managing the business of catering. You'll learn how to price menus, figure profit, track your income and expenses, create contracts, and arrive at a healthy bottom line. You'll also find out how to set personal boundaries and take care of yourself so that your catering business doesn't overwhelm your life.
Lesson 12 - Your First Catering Event
In this lesson, we'll walk through a day in the life of a caterer. You'll see how to work with your client, how to help your client choose the right food, and how to get a signed contract and down payment. Next, you'll discover how to organize your time, plan the event, and deliver your first job with great success. Using what you learn today, you'll be able to plan and complete your first catering job!
Contact Hours
24
CEUs
No
Industry Standard, State or National Certification
Certification
None
Website
None
Certification Learning Outcomes/Requirements
CE or CU Articulation
No
Prerequisites
There are no prerequisites for this course.
Learning Supplies Needed
Hardware Requirements:
This course can be taken on either a PC, Mac, or Chromebook.
Software Requirements:
PC: Windows 8 or later.
Mac: macOS 10.6 or later.
Browser: The latest version of Google Chrome or Mozilla Firefox are preferred. Microsoft Edge and Safari are also compatible.
Adobe Acrobat Reader.
Software must be installed and fully operational before the course begins.
Other:
Email capabilities and access to a personal email account.
Notes:
Food preparation laws and licensing vary from state-to-state. It is important to always check your local and state government for licensing information and restrictions.
Instructional Material Requirements:
The instructional materials required for this course are included in enrollment and will be available online.
Clinical Site/Special Facilities
None
Requirements for Successful Completion
90% attendance
• Students must successfully pass 10 quizzes with a minimum grade of 70% by the second quiz attempt.
• If all quizzes are not passed with 70 or better by the second attempt, the final exam score must be 70% or higher on the first attempt for successful completion.
• The Final Exam must be taken by the Wake Tech course end date
Accreditation/Special Approval Requirements
N/A
Intended Audience
Anyone interested in learning the fundamentals of the catering business.
Specific Industry or Business Support Needs
N/A
Wake County Need for Industry Positions
N/A
Industry or Job Titles Related to Training Outcomes for Employment
Related Courses
Course Contact Information
Non-Credit Online Learning https://ceonline.waketech.edu
919-532-5847
[email protected]
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Bartending 101
Students will be TIPS ( (Training for Intervention Procedures) certified upon successful completion of the course. At the end of the course, students should be able to function behind any contemporary bar structure, being both cost-effective in the design of classical cocktails and ensuring drinks are executed professionally and profitably.
Course Objectives
Be able to prepare and provide knowledge on the basics of bartending, alcohol responsibilities, ABC Laws, alcohol awareness, bar setups, and how to make various drinks.
Students will have basic knowledge in the makings of wine, beer, spirits and non -alcoholic beverages .Students will get trained and certified in TIPS ( (Training for Intervention Procedures) upon successful completion of the course
Outline of Instruction
Session 1: Introduction to Bartending, Safety Instructions, Alcohol Responsibility and Awareness
Session 2 : Introduction to Bar Setup and Demonstration of Proper Pouring using Bartending Tools
Session 3: Cream Drinks, 2 liquor drinks,
Session 4: Exotic Drinks, Martini's , Manhattan Drinks, Tropical Drinks
Session 5: Short Sour Drinks, Shot Drinks,
Session 6: TIPS Certifications (Training for Intervention Procedures)
Session 7: TIPS Finals and Practice Session
Session 8: Final Exams ( Practical and Hands on)
Contact Hours
24
CEUs
No
Industry Standard, State or National Certification
Certification
TIPS Certification
Website
Certification Learning Outcomes/Requirements
Students get a TIPS Certification which is good for 3 years . This is an industry recognized certificate.
CE or CU Articulation
No
Prerequisites
N/A
Learning Supplies Needed
Maran Illustrated Bartending, ISBN :9781592009442
Clinical Site/Special Facilities
None
Requirements for Successful Completion
90% attendance
Students must get a 70% or higher to pass TIPS Certification. Students must be able to demonstrate the hands on portion by making 5 accurately prepared drinks in 8 minutes to pass.
Accreditation/Special Approval Requirements
N/A
Intended Audience
Persons pursuing studies in the areas of Culinary, Food and Beverage, and Hospitality disciplines are ideally suited to take this foundation bartending course given its relevance and underpinnings to major areas of these disciplines. Additionally, individuals who are already bartenders, caterers and event coordinators, individuals desiring formal certification, and do-it-yourself enthusiasts seeking professional guidance, and certification, are ideally suited for enrolment.
Specific Industry or Business Support Needs
Bartenders, Bar backs, Bar Managers
Wake County Need for Industry Positions
Employment of bartenders is projected to grow 12 percent from 2012 to 2022, about as fast as the average for all occupations. High turnover is expected to result in good job opportunities. Strong competition is expected in popular restaurants and fine-dining establishments, where tips are highest.
Industry or Job Titles Related to Training Outcomes for Employment
Bartenders
Bar Attendants
Bar Backs
Bar Supervisors
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
How to Start a Food Truck Business
Course Objectives
learn the requirements for starting a food truck business. At the conclusion of the course students will have the knowledge of federal, state and local regulations, zoning, licenses, and permits needed. Students will also gain the knowledge of the major components needed to construct a business plan as well. Food truck owners are required to have a certification in Serv Safe, and at the end of this course all students are required to take and pass the Serv Safe exam.
Outline of Instruction
Wake County Environmental Services-
Teacher Intro and Student Intro (Why did you sign up for this course?)
Speaking the Same Language ,
Role of Wake County Environmental Services
NC Rules and NC Food Code
Top Ten Most Common Mistakes
What is a Commissary and Commissary Requirements (Wake Co. Video)
Basic Construction
Water and Sewer Tanks
Why an LP Gas Inspection? (Philly Explosion 2 videos)
Where can I operate (Local and Statewide)
Wake County Food Truck Application Process
Tour a Food Truck and Q&A with owners
Tips for Menu Design
The Yellow Submarine (Individual Exercise/Class Discussion)
Required Food Truck Equipment
Equipment Installation (Wake Co. Video)
New Build Versus Used
Water Heaters and Generators
Supplemental Cook Rooms
Wake County Food Truck Application Process
Design a Food Truck and Menu (Groups Activity and Class Presentation)
Questions and Answers
Zoning & City Requirements
Introduction to City of Raleigh guidelines to operating a food truck, both on private property and the public right of way. Understanding who
you need to contact within the municipality. What permits, agreements or licenses may be required for the home base of the food truck business
and the municipalities the food truck will be operating in.
How to determine if a property is eligible to allow the operation of a food truck. Understanding how specific Zoning districts could impact
this .Understanding the difference between sole proprietorships, corporations, limited liability companies and general partnerships.
Understanding the purpose, need and process to secure a N.C. Sales and Use Certificate. Understanding Insurance requirements and
additional insured endorsements. Preparing a successful submittal package and sketch plan of the property you wish to operate on.
Business Plan, Loans, Marketing, etc.-
Ways to Start Your Business, Pros & Cons of Starting Your Own Business, Pros & Cons of Franchising, Developing a Business Plan,
Capitalizing/Financing types of Legal Entities. Which legal structures is best for you, Business Insurance, Business Licenses & Permits, Accounting
Basics & Business, Marketing & Advertising . Guest Speakers related to the Food Truck Industry
ServSafe Certification-
Providing Safe Food, Forms of Contamination, The Safe Food Handler, The Flow of Food An Introduction , Purchasing, Receiving, Storage,
The Flow of Food (Preparation), The Flow of Food (Holding, Serving), Food Safety Management, Safe Facilities and Pest Management, Cleaning
and Sanitizing. Final Exam is given on last day of class.
Contact Hours
33
CEUs
No
Industry Standard, State or National Certification
Certification
ServSafe Certification
Website
Certification Learning Outcomes/Requirements
Students will be certified in proper food handling techniques as required by the Health Department
CE or CU Articulation
No
Prerequisites
None
Learning Supplies Needed
Books will be provided to the students for use only.
Clinical Site/Special Facilities
None
Requirements for Successful Completion
90% attendance
Class participation and successful completion of ServSafe Certification Exam by obtaining 75% or higher grade as per the National Restaurant Association.
Accreditation/Special Approval Requirements
N/A
Intended Audience
Food Truck Owners & Operators, Restaurants, Small Business, Chefs,
Specific Industry or Business Support Needs
Food Truck Entrepreneur's and Cooks, Chefs etc.
Wake County Need for Industry Positions
Food Truck Industry is one of the fastest growing industries in the country right now . Wake County is considered the top 3 Foodie Town with the top food trucks in the country.
According to IBISWorld industry research, food trucks generate $857 million in annual revenue and employ nearly 15,000 people. The industry has grown by around 10 percent annually over the last five years and is expected to generate $2.7 billion by 2017.Overall employment of cooks is projected to grow 4 percent from 2014 to 2026.
Industry or Job Titles Related to Training Outcomes for Employment
| Details | Section | Date(s) | Location | Price | Seats | 312155 | 08/12/25 - 09/16/25 | Public Safety Education Campus | 320.00 | 8 | Register |
|---|
If you would like to be notified when additional sections become available, please use Wake Tech's Notify Me service.
Bilingual Continuing Education Cosmetology I Introduction Blended (Spanish & English)
La instrucción teórica será en línea a través de Microsoft Teams y CIMA. Los estudiantes deben completar las dos clases, Habilidades Informáticas Básicas para la Fuerza Laboral Actual: HRD-3005BC2 y Habilidades Digitales para la Fuerza Laboral Actual: HRD-3005BJ2 antes de tomar esta clase.
Este curso es bilingüe (español e inglés).
Course Objectives
learn to accurately select and use appropriate commercial products on customers' hair and skin.
learn to demonstrate proper professional hygiene, grooming, and attitude.
learn to perform and thrive in a multicultural diverse environment.
learn to demonstrate mastery of manipulative skills.
learn to safely and competently apply concepts of all phases of Cosmetology in a salon settings.
learn how to successfully take the NC State Board of Cosmetic Art Board theory and practical exams.
learn how to achieve gainful employment in the Cosmetology industry.
Outline of Instruction
Lesson 1: Theory Concepts
Orientation- Welcome, Introduction to School Policies/Student Handbook and Curriculum
Chapter 5- Infection Control: Principals and Practices
Lesson1: Practical Application
Intro to Cosmetology
3 Infection Control Procedures: demonstration and practice of Blood Exposure on self and client and disinfection procedures.
Shampooing
Conditioning
Manikin Care
Scalp Treatments
Student practice
Lesson 2: Theory Concepts
Review Chapter 5- Infection Control: Principals and Practices
Introduce/teach Chapter 1- History and Career Opportunities
Lesson 2: Practical Application
3 Infection Control Procedures: demonstration and practice of Blood Exposure on self and client and disinfection procedures.
How to hold implements
Sectioning for zero degree and blunt haircut
Student practice
Lesson 3: Theory Concepts
Review Chapter 1- History and Career Opportunities
Introduce/teach Chapter 2-Life Skills
Properties of the Hair and Scalp
Lesson 3: Practical Application
3 Infection Control Procedures: demonstration and practice of Blood Exposure on self and client and disinfection procedures.
Sectioning for spiral and piggyback perm wrap
Perm rollers and placement
Student practice
Lesson 4: Theory Concepts
Review Chapter 2-Life Skills
Introduce/teach Chapter 3- Your professional Image
Properties of the Hair and Scalp continued
Lesson 4: Practical Application
3 Infection Control Procedures: demonstration and practice of Blood Exposure on self and client and disinfection procedures.
Braiding Concepts
Twisting Concepts Student practice
Lesson 5: Theory Concepts
Review Chapter 3- Your professional Image
Introduce/teach Chapter 4- Communicating for Success
Principles of Hair Design
Shampooing/Rinsing and Conditioning
Lesson 5: Practical Applications
3 Infection Control Procedures: demonstration and practice of Blood Exposure on self and client and disinfection procedures.
Razor cutting
Sectioning for a basic haircut
Basic haircut
Client consultation
Student practice
Lesson 6: Theory Concepts
Review Chapter 4- Communicating for Success
Introduce/teach Chapter 6- General Anatomy & Physiology
Lesson 6: Practical Application
3 Infection Control Procedures: demonstration and practice of Blood Exposure on self and client and disinfection procedures.
Zero degree haircut
Basic haircut
Client consultation
Student practice
Lesson 7: Theory Concepts
Chapter 6- General Anatomy & Physiology
Lesson 7: Practical Application
3 Infection Control Procedures: demonstration and practice of Blood Exposure on self and client and disinfection procedures.
Up do styling
French twist
Timed student practice
Lesson 8: Theory Concepts
Chapter 6- General Anatomy & Physiology
Introduce/teach Chapter 11- Properties of the Hair & Scalp
Lesson 8: Practical Application
3 Infection Control Procedures: demonstration and practice of Blood Exposure on self and client and disinfection procedures.
Wet/dry wraps
Basic roller set and bases
Sectioning /basic perm wrap
Discuss roller size, partings, end papers test curls, and rod placement
Lesson 9: Theory Concepts
Review Chapter 11- Properties of the Hair & Scalp
Lesson 9: Practical Application
3 Infection Control Procedures: demonstration and practice of Blood Exposure on self and client and disinfection procedures.
Blow dry styling
Round brush styling
Thermal styling
Pressing and curling
Student practice
Lesson 10: Theory Concepts
Review Chapter 11- Properties of the Hair & Scalp
Introduce/teach Chapter 15- Scalp Care, Shampooing, and Conditioning
Lesson 10: Practical Application
Finger waving
Pin curls
Ridge curl
Eyebrow tweezing and waxing
Student practice
Lesson 11: Theory Concepts
Review Chapter 15- Scalp Care, Shampooing, and Conditioning
Lesson 11: Practical Application
3 Infection Control Procedures: demonstration and practice of Blood Exposure on self and client and disinfection procedures.
Makeup consultation
Basic facial
Eyebrow tweezing and waxing
Makeup applications
Student practice
Lesson 12: Theory Concepts
Review Chapter 15- Scalp Care, Shampooing, and Conditioning
Revisit Chapter 5- Infection Control: Principals and Practices
Lesson 12: Practical Application
3 Infection Control Procedures: demonstration and practice of Blood Exposure on self and client and disinfection procedures.
Basic manicuring
Intro /Relaxer applications
Student practice
Lesson 13: Theory Concepts
Review/Revisit Chapters: 1-4
Lesson 13: Practical Application
3 Infection Control Procedures: demonstration and practice of Blood Exposure on self and client and disinfection procedures.
Pedicuring
Manicuring
Intro/Hair color application
Mixing
Allergy test
Frosting
Foiling
Student practice
Lesson 14: Theory Concepts
Review/Revisit Chapters: 6, 11, 15
Lesson 14: Practical Application
3 Infection Control Procedures: demonstration and practice of Blood Exposure on self and client and disinfection procedures.
Color concepts
Pedicuring
Manicuring
Student practice
Lesson 15: Theory Concepts
Review all chapters 1-6, 11, 15 for Exit Written exam
Lesson 15: Practical Application
3 Infection Control Procedures: demonstration and practice of Blood Exposure on self and client and disinfection procedures.
Review
Timed practice
Mock State Board exam
Lesson 16: Theory Concepts
Exit Exam for Beginners
Begin project sheet # 1
Receive assigned station duties
Lesson 16: Practical Application
3 Infection Control Procedures: demonstration and practice of Blood Exposure on self and client and disinfection procedures.
Students transition to Advanced department
Students practice on live models
Contact Hours
424
CEUs
No
Industry Standard, State or National Certification
Certification
North Carolina Board of Cosmetic Art Examiners
Website
Certification Learning Outcomes/Requirements
At the end of the training, students will receive a certificate of completion and will be able to register to take the Cosmetology exam.
Students must complete Basic Computer Skills for Today's Workforce- HRD-3005BC2 and Digital Skills for Today's Workforce- HRD-3005BJ2 prior to taking this class.
CE or CU Articulation
No
Prerequisites
Los estudiantes deben presentar comprobante de High School Diploma, GED o HiSET.
Se requiere una identificación oficial gubernamental.
Presentar el tax ID (ITIN).
Los estudiantes deben completar las dos clases, Habilidades Informáticas Básicas para la Fuerza Laboral Actual: HRD-3005BC2 y Habilidades Digitales para la Fuerza Laboral Actual: HRD-3005BJ2 antes de tomar esta clase.
*La instrucción teórica para este curso se llevará a cabo en línea a través de Microsoft Teams y CIMA.
Learning Supplies Needed
Spanish Milady Standard 14th Edition Cosmetology Textbook
Spanish Milady Cosmetology 14th Edition Theory Workbook
Spanish Milady Cosmetology 14th Edition Exam Review book
CIMA- Platform Spanish
Cosmetology Kit
Laptop or tablet for online portion of the program
All Black scrubs embroidered with full name, program, and school's logo
All Black shoes and socks
WTCC College ID
Clinical Site/Special Facilities
Online Theory instruction via Microsoft Teams and CIMA.
Cosmetology Lab
Students must complete the Basic Computer Skills for Today's Workforce- HRD-3005BC2 and Digital Skills for Today's Workforce- HRD-3005BJ2 prior to taking this class.
Requirements for Successful Completion
90% attendance
Satisfactory completion of assignments and providing salon services with an average grade of 80.
Accreditation/Special Approval Requirements
N/A
Intended Audience
El curso está dirigido a candidatos, bilingües en español, que estén interesados en el campo de la Cosmetología y busquen obtener una licencia de Cosmetología.
Specific Industry or Business Support Needs
N/A
Wake County Need for Industry Positions
N/A
Industry or Job Titles Related to Training Outcomes for Employment
Cosmetologists
Related Courses
COS-3201K7
Course Contact Information
Maribel Jefferies
919-334-1590
[email protected]
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Barbering II - Intermediate (B)
Course Objectives
Learn Electricity and Light Therapy, Properties and Disorders of the skin, Properties and Disorders of the Hair and Scalp, Treatment of the Hair and Scalp
Learn Men's Facial Massage and Treatments, Shaving and Facial Design, Men's Haircutting and Styling, Men's Hairpieces
Outline of Instruction
Lesson 1 & 2
• Electricity and Light Therapy
• Properties and Disorders of the skin
Lesson 3 & 4
• Properties and Disorders of the Hair and Scalp
• Treatment of the Hair and Scalp
Lesson 5 & 6
• Anatomy and Physiology
• Chemistry
Lesson 7 & 8
• Men's Facial Massage and Treatments
• Shaving and Facial Design
Lesson 9 & 10
• Bacteriology
• Infection Control and a Safe Work Practices
Lesson 11 & 12
• Chemical Texture Services
Lesson 13 & 14
• Haircoloring and Lightening
Contact Hours
396
CEUs
No
Industry Standard, State or National Certification
Certification
NC Board of Barber Examiners
Website
http://www.ncga.state.nc.us/EnactedLegislation/Statutes/HTML/ByChapter/…
Certification Learning Outcomes/Requirements
NC Barber License
CE or CU Articulation
No
Prerequisites
Barber Program I - Introduction
Learning Supplies Needed
Milady's Standard: Professional Barbering Textbook & Workbook, a styling mannequin and barber supplies
Clinical Site/Special Facilities
None
Requirements for Successful Completion
90% attendance
Accreditation/Special Approval Requirements
N/A
Intended Audience
Public and Barbering I - Introduction students.
Specific Industry or Business Support Needs
N/A
Wake County Need for Industry Positions
N/A
Industry or Job Titles Related to Training Outcomes for Employment
Professional Barber-Stylist
Related Courses
BAR-3100D7
BAR-3100C7
Course Contact Information
William Graham
919-866-5727
[email protected]
| Details | Section | Date(s) | Location | Price | Seats | 316980 | 07/28/25 - 11/05/25 | Public Safety Education Campus | 208.00 | 25 | Register |
|---|
If you would like to be notified when additional sections become available, please use Wake Tech's Notify Me service.
Bilingual ServSafe (Spanish/English)
Course Objectives
Una vez completada con éxito el curso, los estudiantes tendrán un conocimiento adecuado de manipulación de alimentos y entenderá las reglas y regulaciones actualizadas según lo dictado en ServSafe Manager's el libro.
Outline of Instruction
1.Day One: Proporcionar alimentos seguros, formas de contaminación, manejador correcto y seguro de alimentos, una introducción del flujo de alimentos, compras, recibimiento y almacenamiento.
2.Day Two: El flujo de los alimentos (Preparación), flujo de los alimentos (manejo, forma de servirlos), manejo de seguridad alimentaria, instalaciones seguras y manejo de plagas, limpieza y sanidad. El examen final será proporcionado en el segundo día.
Contact Hours
12
CEUs
1
Industry Standard, State or National Certification
Certification
ServSafe Certification (National Restaurant Association)
Website
Certification Learning Outcomes/Requirements
Los estudiantes recibiran el certificado de ServSafe de National Restaurant Association despues de haber aprovado el examen.
CE or CU Articulation
No
Prerequisites
N/A
Learning Supplies Needed
Los estudiantes son responsables de proveer su propio libro ServSafe Manager Séptima Edición en Español y la hoja del Examen ServSafe (Scantron).
Clinical Site/Special Facilities
None
Requirements for Successful Completion
attendanceLos estudiantes son responsables de traer su propio libro Servsafe Manager Séptima Edición en Español y la hoja del Examen ServSafe (Scantron). Los estudiantes deben obtener un 75% o más para pasar el curso de ServSafe según los requisitos de la Asociación Nacional de Restaurantes. Los estudiantes deben presentar una identificación válida para participar en los exámenes.
No se permitirán dispositivos electrónicos durante los exámenes.
Accreditation/Special Approval Requirements
N/A
Intended Audience
Trabajadores de servicios de alimentos, supervisores de restaurantes, gerentes, propietarios de camiones de comida y tiendas.
Specific Industry or Business Support Needs
Manejadores de alimentos, Supervisores y Gerentes
Wake County Need for Industry Positions
El condado de Wake requiere que una persona esté certificada a través de ServSafe si hay una inspección en el establecimiento alimenticio.
Industry or Job Titles Related to Training Outcomes for Employment
Certificado de ServSafe
| Details | Section | Date(s) | Location | Price | Seats | 316877 | 07/21/25 - 07/22/25 | Public Safety Education Campus | 150.00 | 9 | Register |
|---|
If you would like to be notified when additional sections become available, please use Wake Tech's Notify Me service.
Specialty Breads For All Occasions
Course Objectives
1. Demonstrate a basic understanding of how to measure, mix, shape and bake specialty breads using the techniques and recipes provided. 2. Gain confidence in working with different bread dough and the fermentation process to create variety of breads.
Outline of Instruction
Week 1: Measuring, Mixing and Baking Basic Breads
Week 2: Braiding and Shaping Dough; Working with Rich Dough
Week 3: Working with Dry Fruits, Nuts and Spices
Week 4: Exploring European Style Breads
Contact Hours
24
CEUs
No
Industry Standard, State or National Certification
Certification
None
Website
None
Certification Learning Outcomes/Requirements
CE or CU Articulation
No
Prerequisites
N/A
Learning Supplies Needed
Handouts & supplies for instructional materials will be provided by the instructor.
Clinical Site/Special Facilities
Kitchen
Requirements for Successful Completion
90% attendance
Students will be required to wear close shoes, aprons and hats for hygiene and safety reasons.
Accreditation/Special Approval Requirements
N/A
Intended Audience
Bread lovers, Foodies, Home Makers, Au-Pairs
Specific Industry or Business Support Needs
N/A
Wake County Need for Industry Positions
N/A
Industry or Job Titles Related to Training Outcomes for Employment
Related Courses
HOS-3075C3
HOS-3075D3
Course Contact Information
Sameer Pawa
919-866-6158
[email protected]
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Natural Hair Specialist
Course Objectives
The student will be able to state the difference between cleaning, disinfection, and sterilization.
The student will be able to identify infection control procedures in the salon.
The student will learn to select wisely, care for, and use properly the commercial products that are related to the application of natural hair treatments.
The student will develop the technical skills required in the practice of a natural hair beauty culture.
The student will be able to identify and create protective styles techniques for natural hair.
The student will prepare for state board examinations in order to obtain a license to practice natural hair.
Outline of Instruction
Week 1 & 2
Orientation-Powerpoint
Class Introductions, student handbook, class rules/expectations, and kit inventory.
Use Natural Hair Curriculum
Definition of (14a) Natural Hair Care
Theory:
Infection Control and Blood Exposure Procedures as defined in 21 NCAC subchapter 14H.
Chapter 2 Infection Control explain all that does not apply for our State within Chapter 2 of Milady
Practical:
Demo, teach, and practice Infection Control and Blood Exposure Procedures.
Introduce and explain Rubrics
Student practice
Performance Evals testing at end of two weeks using approved SB Rubrics
Week 3
Review Infection Control and Blood exposure procedures
Theory:
Bacteriology and Board laws, regulations, Board website, and licensure scope of practice (use Natural Hair Curriculum)
Teach 21 NCAC 14H. 0403 and Demo Station Set up of workstation using 21 NCAC 14H. 0403 North Carolina State Board of Cosmetic Arts Rules and Regulations on how to
Maintain a safe working environment.
Practical:
1. Sanitation, Disinfection Procedures, and Safety Procedures.
2. Station Set up
3. Show and tell; Single use implements
4. Show and tell how to dispense or remove products for use from containers
Student practice
Infection Control
End of week
End of week Student Evaluations:
Infection Control
Blood Exposure Self and Client
Cont' Performance Evals testing
Week 4
Theory:
Chapter 1 & Shampooing and Draping
Test Friday
Practical:
Demo and teach
1. Draping, Shampoo and Condition Manikins
2. Sectioning for Scalp Treatments
Student practice
Performance Evaluation
Week 5
Review Shampoo and draping/scalp analysis
Product Knowledge
A. Purpose and chemistry of shampoos and conditioners
B. Scalp conditioning services
C. Procedure
D. Scalp Massage
E. Scalp and hair analysis
I. Client consultation/contact
D. Analysis to provide proper service.
Theory:
Chapter 3 Personal and Professional Success & Blow dry and thermal Iron
Test Friday
Practical:
Explore.
Demo and teach Blow Dry and Thermal Iron
Student practice:
Station Set up
Draping
Shampoo
Condition
Blow Dry and Thermal Iron
Performance Evaluation (End of week)
Week 6 & 7
Review: chapter 3
Theory:
Chapter 4 The Professional Consultation
a. Procedures; ex.Scientific Brushing
b. How to service clients with special needs
Test Friday
Week 7
Chapter 5 Hair Types, Structure, and Textural Differences
Hair structure and growth cycle
1. Hair type and wave pattern
Midterm Test- Chapters 1-5 on Friday
Introduce Performance Sheets
Station Assignments
Practical:
Teach and demo Twisting techniques
Station Setups
student practice:
Two-Strand Twists
Chapter Test- Friday
Rubric Practice
Cont' Performance Evaluation Testing
Week 8
Review: Chapt. 4&5
A. Ethics
B. Communication/Consultation
C. Record keeping
Theory: Chapter 6 Hair and Scalp Diseases and Disorders
Chapter test
Identify and Discuss different Bacterias and Scalp Infections
Practical:
Teach and Demo Wrapping and extending techniques
2 strand overlap
3 strand overbraid and underbraid
Invisible Braid
Nubian Coils
Station Set up
Kit Check
Student Practice
Service evaluations
Week 9
Review chapter 6
Theory:
Chapter 7 Basic Anatomy, Physiology, and Nutrition
Anatomy of the head and neck
Chapter test
Practical:
Teach and Demo Single Box braids and braid removal
Student practice
Service evaluations
Week 10
Review: Chapt 7
Face shape and structure and anatomy of head and neck
Theory:
Chapter 8 Shampoo, Conditioners, Herbal Treatments, and Rinses
Chapter Test
Practical: Demo Consultations
Student Practice
Clients/Performance Sheets
Service evaluations
Week 11
Review chpt 8
Theory:
Chapter 9 Textured Hair is Manageable and Protective Styles
A. Purpose, definitions, and techniques for Loc Grooming
B. Tools, implements, and materials needed
Practical: Teach and Demo knots and locs
Student practice
Service Evaluations
Week 12
Review chpt 9
Theory:
Chapter 10 Natural Hair and Braiding Sculpting Techniques
Chapter Test
Practical: Teach and Demo Track and sew weft
Crochet weave
Feed- in cornrows
Yarn braids
Student Practice
Service Evaluations
Week 13
Review Chpt 10
Theory:
Small Business Class
Moc State Board prep
Student practice
Lock style and procedures
A. Purpose, definitions, and techniques
1. Comb technique
2. Palm roll
B. Tools, implements, and materials
C. Placement, design, and direction
D. Developmental phases
E. Maintenance
Week 14
Mock State Board Practice
Practical
Week 15
Review previous chapters
Theory:
Physiology and Trichology
Practical:
Teach and Demo Wig Making and adding hair extensions
Placement, design, and direction
Adding extensions-NO Glue
Artificial hair
Student Practice
Week 16
Small Business Center/ Business Class
Chapter Test
Clients/Performance Sheets
Review for Final
Timed Performances
Clients/Performance Sheets
Week 17
Mock State Board Practical Exam
Review and prepare students for the State Board Exam and go over the application procedure for DL Roope.
Project Sheets due
Small Business Center/ Business Class
Protective Styles
Final Exam
Clients/Performance Sheets
Practice and Prepare for Mock State Board Practical
Contact Hours
348
CEUs
No
Industry Standard, State or National Certification
Certification
North Carolina State Board of Cosmetics Arts
Website
Certification Learning Outcomes/Requirements
N/A
CE or CU Articulation
No
Prerequisites
None
Learning Supplies Needed
Milady Standard Natural Hair Care and Braiding and the workbook
Latch hook Crochet needle
Curved weaving hair extension needle
Thread
Hair on weft for sew-in weave
Clinical Site/Special Facilities
N/A
Requirements for Successful Completion
90% attendance
Accreditation/Special Approval Requirements
N/A
Intended Audience
N/A
Specific Industry or Business Support Needs
N/A
Wake County Need for Industry Positions
N/A
Industry or Job Titles Related to Training Outcomes for Employment
Natural Hair Care Specialist
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
NC Barber Instructor Exam Prep - Online
Course Objectives
Participants will demonstrate mastery of the following concepts, lesson plan development and effective classroom management and supervision.
Participants will learn basic methods of teaching & learning and delivering effective presentations.
Participants will learn the use of educational aids and technology in the classroom, assessing progress, advising and evaluating students, and student barber textbook course material.
Participants will demonstrate their knowledge and skill sets by developing lesson plans and making instructional presentations utilizing audiovisual aids and handouts, mannequins, and various barber implements.
Outline of Instruction
Contact Hours
40
CEUs
No
Industry Standard, State or National Certification
Certification
NC Board of Barber Examiners
Website
http://www.ncga.state.nc.us/EnactedLegislation/Statutes/HTML/ByChapter/…
Certification Learning Outcomes/Requirements
Continue education / NC Barber Instructor License
CE or CU Articulation
No
Prerequisites
NC Barber License
Learning Supplies Needed
Milady's Master Educator 3rd Edition (or 2nd Edition), Milady's Standard: Professional Barbering Textbook, a styling mannequin and barber supplies.
Clinical Site/Special Facilities
Internet access, Windows or iOS and Adobe Reader
Requirements for Successful Completion
80% attendance
Accreditation/Special Approval Requirements
N/A
Intended Audience
Licensed Barbers
Specific Industry or Business Support Needs
N/A
Wake County Need for Industry Positions
N/A
Industry or Job Titles Related to Training Outcomes for Employment
Barber Instructor
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Continuing Education Cosmetology I Introduction
Course Objectives
Learn all infection control procedures as mandated by North Carolina State Board of Cosmetic Arts using Subchapter 14T.
Learn about the history of Cosmetology and how it relates to our the industry today.
Learn to demonstrate proper professional hygiene, grooming, and attitude.
Learn to perform and thrive in a multi culturally diverse environment.
Learn to safely demonstrate mastery of manipulative skills and how to communicate effectively with your clients.
Learn to safely and competently apply concepts of all phases of Cosmetology in a salon setting while practicing all safety and infection control procedures.
Outline of Instruction
Orientation
Class introductions, Student Hand book, NC Board Rules, Statute Scope of Practice for a Cosmetologist § 88B2. Definitions, classroom rules, and expectations
Theory Concepts
Module 1: Infection Control using rule 21 NCAC Subchapter 14H
Fundamentals 5 (CIMA), and Pivot Point Lab 102.02 - COS Fundamentals 102 Science.
Teach, Discuss and Demo
Hand Washing
Implement sanitation Procedure
Pre and Post sanitation procedure
Lesson1: Practical Application
Teach, demo and review steps of all infection controls
Student practice of all of the above
Written Test Friday on
Student Hand book, NC Board Rules, Statute Scope of Practice for a Cosmetologist § 88B2. Definitions, classroom rules, and expectations
Review:
Infection Control Procedure using rule 21 NCAC Subchapter 14H
and Pivot Point Lab COS Fundamentals 102 Science-
Theory Concepts
Fundamentals 5 (CIMA), Pivot Point Lab 102.01 Microbiology and First Aid-102.03,
Teach, Discuss and Demo
Blood Exposure Procedures self and client
Practical Application
Teach, demo and review steps of all infection controls
Blood Exposure Procedures self and client
Hand Washing
Implement sanitation Procedure
Pre and Post sanitation procedure
Introduce rubrics and explain/discuss service evaluations
Student practice of all of the above
Written Test Friday on
Infection Control Procedure using rule 21 NCAC Subchapter 14H and Microbiology
Review:
NC State Board Approved Infection Controls 21 NCAC 14h .0404, 0403; Fundamentals 5 (CIMA),Microbiology 102.01 and
Pivot Point Lab First Aid 102.03.
Practical Application
Student Practice Infection Control
Begin Student Evaluations
Theory Concepts
Lessons:
Fundamentals Part 1 & 2
CIMA- Chapters 1- 12
Practical Application CIMA 1-12
How to drape, shampoo, condition, and care for your manikin (treat as a live client)
Student practice pre-disinfection
draping
Post-disinfection procedure
Implement disinfection
Continue service evaluations
Review for the end of quarter written and practical exit exam.
End of quarter written and practical exit exam.
Contact Hours
424
CEUs
No
Industry Standard, State or National Certification
Certification
North Carolina Board of Cosmetic Arts
Website
None
Certification Learning Outcomes/Requirements
At the end of the training, students will receive a certificate of completion and will be able to register to take the Cosmetology exam.
CE or CU Articulation
No
Prerequisites
Students must attend a Cosmetology Information Session and pass the Career Readiness test with a Bronze level.
Learning Supplies Needed
14th Edition Milady Standard Cosmetology Bundle w/CIMA Access Card, and Exam Prep- ISBN- 9780357993828
Cosmetology Kit
Laptop/tablet
Clinical Site/Special Facilities
Cosmetology Lab
Requirements for Successful Completion
90% attendance
Satisfactory completion of assignments and student services.
Accreditation/Special Approval Requirements
N/A
Intended Audience
The course is intended for candidates, that are interested in the field of Cosmetology and seek to obtain a Cosmetology license.
Specific Industry or Business Support Needs
N/A
Wake County Need for Industry Positions
N/A
Industry or Job Titles Related to Training Outcomes for Employment
Cosmetologists
Related Courses
COS-3201F7
Course Contact Information
Maribel Jefferies
919-334-1590
[email protected]
| Details | Section | Date(s) | Location | Price | Seats | 312548 | 08/20/25 - 01/23/26 | BEC | 206.00 | 0 |
|---|
If you would like to be notified when additional sections become available, please use Wake Tech's Notify Me service.
Path to Becoming a Travel Advisor
Course Objectives
Be able to understand the industry terms and future prospects of the travel industry as well as discusses different types of travel enjoyed by individuals, including domestic and international travel and travel by land, air, and sea. Additionally, students completing this course will understand how a travel agent is able to match travel and personalities to a multitude of travel options and opportunities that take into consideration budgets, needs, and desires of the traveler.
Outline of Instruction
•Teacher Info and Studio Intro
• Working with Clients
• Cruises
• Tours, Packages, Group Travel, Niche Travel
• Making Money
• Mexico Crash Course
• Europe Crash Course
• South America Crash Course
• Week 9 Building Itineraries and Trip Management
• 10 Entrepreneurship
• Building Your Brand
• Stay-in-the-Know & Continuing Education
• Final Exams
Contact Hours
48
CEUs
No
Industry Standard, State or National Certification
Certification
Certificate of Completion from American Society of Travel Advisors (ASTA)
Website
Certification Learning Outcomes/Requirements
Students will learn the fundamentals of becoming a travel advisor by learning how to facilitate the business of selling travel through effective representation, shared knowledge and the enhancement of professionalism.
CE or CU Articulation
No
Prerequisites
N/A
Learning Supplies Needed
Students will be provided all the necessary handouts and study materials for this course.
Clinical Site/Special Facilities
None
Requirements for Successful Completion
90% attendance
Students must participate and complete the online assignments as per the instructors requirements. Students must get a pass grade from American Society of Travel Advisors (ASTA) to successfully pass the class.
Accreditation/Special Approval Requirements
N/A
Intended Audience
Travel Agents, Entrepreneurs, Small Business Startups, Independent Contractors, Home Makers,
Specific Industry or Business Support Needs
N/A
Wake County Need for Industry Positions
N/A
Industry or Job Titles Related to Training Outcomes for Employment
Travel Agent
Independant Travel Advisor
Travel Consultant
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Craft Brewing Internship: Work-Based Learning
The course includes a two hour orientation at the start of the term and a two hour debrief at the end. After successfully fulfilling the internship requirements, students will be awarded the Certificate of Professional Beer Brewing from Wake Tech.
Course Objectives
Students will be prepared for entry level employment as a Packaging Technician, Production Assistant, Brewer or Cellar Hand. Students already employed in the brewing industry will receive crossed-training in all facets of beer production helping elevate them into new roles in the industry.
Outline of Instruction
1. Week 1: Class Introduction & Expectations
a. Requirements for Completion
b. Rules and Safety in the Brewery
c. Internship Locations
d. Student time sheets
e. Managing Hours
2. Weeks 1-16: Students Complete Hours at Designated Brewery
a. Progress meeting with instructor once a week
b. Instructor check-ins with breweries
c. Instructor visits brewery during intern work hours
d. Students perform measurable learning outcomes in brewery
e. Upon completion of hours, brewer performs student evaluation
3. Weeks 12-16: Job Preparation
a. Resume Building
b. Cover Letter Review
c. Interviewing Skills
4. Week 16: Job Pursuit & Application
a. Resume & Cover Letter Refinement
b. Forum Discussion
c. Searching for Jobs
d. Networking, Volunteering & Advancement
Contact Hours
144
CEUs
No
Industry Standard, State or National Certification
Certification
Workforce Sector Credential: Certificate of Professional Beer Brewing. Wake Tech Beer Brewing Education Committee.BREWINGP35
Website
https://www.nccommunitycolleges.edu/college-faculty-staff/academics/wor…
Certification Learning Outcomes/Requirements
Learning outcomes are unique to each individual student based on their previous experience and status in the beer brewing industry. Students are required to complete 140 hours of training and experience in a professional setting as part of WBL-3100G3. Common learning outcomes include developing skills for entry level and mid level positions in craft breweries. Skills include producing wort on a commercial brewhouse, tracking and maintaining fermentation, cleaning and sanitizing brewing equipment, and packaging beer in various containers. Learning outcomes and training exercises are based on the workforce industry committee's input.
CE or CU Articulation
No
Prerequisites
Must have completed and passed the Commercial Craft Brewing BDF-3600B2 course.
*Must be 21 years of age or older*
Learning Supplies Needed
None
Clinical Site/Special Facilities
Operating brewery production facility.
Requirements for Successful Completion
90% attendance
Accreditation/Special Approval Requirements
N/A
Intended Audience
Students who have passed the Commercial Craft Brewing course and are seeking to complete the Wake Tech Certificate in Beer Brewing. Intended for students aspiring to attain entry or mid level employment as a Production Assistant, Packaging Technician, Brewer or Cellarperson. Also for students currently employed in the brewing industry seeking advancement.
Specific Industry or Business Support Needs
Cellarperson, Assistant Brewer, Production Assistant, Packaging Technician
Wake County Need for Industry Positions
The expanding brewing industry in North Carolina is in need of entry and mid-level applicants. Continued education for current brewery employees.
Industry or Job Titles Related to Training Outcomes for Employment
Assistant Brewer
Production Assistant
Packaging Technician
Cellar Hand
Related Courses
BDF-3600B2
BDF-3600A2
BDF-3600C2
Course Contact Information
Clay Fussell
919-866-7212
[email protected]
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Beginning Artisan Bread Baking
Course Objectives
Outline of Instruction
Week 1 Introduction to Basic Techniques, Equipment Safety, Baker's Math, Scaling, Stages of Mixing Bread Dough
Week 2 Lean Yeast Dough (Direct Fermentation) & Direct Fermentation Enriched Dough
Week 3 Indirect Fermentation Lean Dough & Indirect Fermentation ( Enriched Dough)
Week 4 Rolls/Knotted Rolls technique
Week 5 Sweet Doughs technique
Week 6 Servsafe Instructions & Exams
Week 7 Final Exams.
Alternate techniques related to the topic will be discussed throughout the course.
Contact Hours
57
CEUs
1
Industry Standard, State or National Certification
Certification
Servsafe
Website
Servsafe.com
Certification Learning Outcomes/Requirements
Students will receive the ServSafe Certification ( National Restaurant Association)
CE or CU Articulation
No
Prerequisites
None
Learning Supplies Needed
Supplies and handouts will be provided to the students in the class for in-person class only. For online classes, students are responsible to buy their own ingredients and must have basic baking equipment. For online classes, students will need a laptop with a camera. Textbook: Professional Baking, 7th Edition. Students can rent the eText for 120 or 150 days purchase the book, they can do so directly through Wiley Publication.120 day eText rental: $39.00 or 150-day eText rental: $45.00.
Perpetual eText ISBN: 9781119364429 Net price to the Bookstore: $112.50
Students will need to purchase ServSafe 7th Edition Managers Book (ISBN 9780134812335 ) . with the Servsafe exam sheet. Link to Servsafe is provided https://bit.ly/3baVIlL. Also available at WakeTech Book Store Main Campus by calling 919-772-4204.
Clinical Site/Special Facilities
None
Requirements for Successful Completion
90% attendance
Students must actively participate in the class( in person or online). Students must be properly dressed in clean chef uniforms with closed-toed work shoes to prevent accidents for an in-person class. Students will be graded on quizzes and assignments on a weekly basis. Assignments have to be turned in on or before the scheduled time to be graded. Students will need a 70% or higher score to successfully complete the course.
Students will need to score a 75% or higher to pass the Servsafe Exams ( National Restaurant Association).
Accreditation/Special Approval Requirements
N/A
Intended Audience
Baking Enthusiasts, Bakers, Home Makers, Au-Pair Students, Culinary Students, Cake Decorators, Seniors.
Specific Industry or Business Support Needs
N/A
Wake County Need for Industry Positions
N/A
Industry or Job Titles Related to Training Outcomes for Employment
Artisan Bread Maker
Baker
Bread Maker
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Barista & Cafe Training
Course Objectives
have an in-depth knowledge of coffee, from bean to cup. Demonstrate how to properly clean and care for the coffee equipment. Demonstrate how to level off ground espresso in preparation to tamp it.
Be able to prepare a menu of coffee and espresso along with learning basic customer skills .
Outline of Instruction
• History of Coffee,
• Overview of roasting and impact on the finished product
• Customer Service Basics
• Menu Planning, Pricing, and Marketing
• Know your machine, milk, and foam
• Pulling the perfect espresso shot
• Menu of specialty drinks
• Final Written Quiz & Practical Exams.
Contact Hours
24
CEUs
No
Industry Standard, State or National Certification
Certification
None
Website
None
Certification Learning Outcomes/Requirements
CE or CU Articulation
No
Prerequisites
N/A
Learning Supplies Needed
Students will be provided handouts on Day One of class.
Clinical Site/Special Facilities
Students will be doing the lab session in a Café environment for the hands-on training.
Requirements for Successful Completion
90% attendance
Students must actively participate in class. Students will have to accurately demonstrate the steps needed to prepare beverages as per the recipe & menu given to them by the instructor.
Accreditation/Special Approval Requirements
N/A
Intended Audience
Coffee Lovers, High School Students 16 years or older, Adult Basic Education (Pathfinders), Au-Pair Students, Seniors, Baristas. Job Seekers, College Students.
Specific Industry or Business Support Needs
Barista, Coffee Attendants, Coffee Artists.
Wake County Need for Industry Positions
Employment of food and beverage serving and related workers is projected to grow 10 percent from 2014 to 2024, faster than the average for all occupations. Job opportunities in most dining establishments as well as Coffee Shops such as Starbucks, Caribou , Dunkin Donuts,Panera and other independent local neighborhood Coffee Shops. Hotels ,Grocery Stores such as Harris Teeter also have their own Barista's for their guests. They are all over the country .
Industry or Job Titles Related to Training Outcomes for Employment
Coffee Artists.
Coffee Attendants
Barista
Related Courses
HOS-4040A3
SEF-3001A3
Course Contact Information
Sameer Pawa
919-866-6158
[email protected]
| Details | Section | Date(s) | Location | Price | Seats | 312941 | 08/07/25 - 09/25/25 | Public Safety Education Campus | 149.00 | 0 |
|---|
If you would like to be notified when additional sections become available, please use Wake Tech's Notify Me service.
Barista & Customer Service Training for College & Career Readiness
Course Objectives
Learn the process of coffee, from bean to cup. Demonstrate how to properly clean and care for the coffee equipment. Demonstrate how to level off ground espresso in preparation to tamp it.Be able to understand the menu options and learn basic customer service skills.
Outline of Instruction
• History of Coffee,
• Guest Service Training
• Overview of roasting and impact on the finished product
• Menu Planning, Pricing & Marketing
• Guest Service Training
• Know your machine, milk & foam
• Pulling the perfect espresso shot
• Guest Service Training
• Menu of specialty drinks
• Practicing by serving live guests
• Guest Service Training-Final Exams
• Final Exam Practical Demonstration by students.
Contact Hours
48
CEUs
No
Industry Standard, State or National Certification
Certification
Guest Services Gold ( American Hotel & Lodging Educational Institute)
Website
Certification Learning Outcomes/Requirements
Students will obtain a Guest Services Gold Certificate from American Hotel & Lodging Educational Institute & get hands-on training in making coffee beverages.
CE or CU Articulation
No
Prerequisites
N/A
Learning Supplies Needed
Text Books and supplies will be provided to the students.
Clinical Site/Special Facilities
None
Requirements for Successful Completion
90% attendance
Students must actively participate in class and lab. Student must accurately demonstrate the steps needed to prepare beverages as per the recipe & menu provided by the instructor. Student must get a 70% or higher to pass the Final Guest Services Gold Program.
Accreditation/Special Approval Requirements
N/A
Intended Audience
College & Career Readiness Students.
Specific Industry or Business Support Needs
Baristas, Coffee Attendants, Coffee Artists
Wake County Need for Industry Positions
Employment in the food & beverage industry is expected to grown 10% from 2014-2024, faster than the average for all occupations. Job opportunities are in most dining establishments as well as Coffee Chain & Independent Coffee Shops as well as local grocery stores and sports arenas & airports.
Industry or Job Titles Related to Training Outcomes for Employment
Hotels
Bakeries
Groceriy Stores
Coffee Shops
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Craft Brewing Laboratory: Yeast Management & Microbiological Testing
Wake Tech Craft Brewing is proudly partnered with the Brewers Association! This course includes additional online quality management education brought to you by the BA. After completing all learning modules, students will receive the BA Beer Quality Management certificate for the their training.
Craft Brewing Lab offers students the chance to develop skills with microscopes, analyze and propagate yeast, and perform quality testing in a commercial brewery setting. This course is ideal for students who have completed the Commercial Craft Brewing course or are currently employed in a brewery.
Course Objectives
Students will be prepared for entry level employment as a Laboratory Technician, Quality Assurance Specialist, Brewer or Cellar/Packaging Technician. Participants already employed in the brewing industry will further their knowledge of QA/QC and will be equipped to improve existing SOPs in the brewery and/or transition into new roles.
Outline of Instruction
Introduction
-Review of basic brewing procedures
-Quality theory
-Control Points
-Basic lab equipment
Safety
-Chemicals used
-Chemical handling
-PPE
Quality Control & Quality Assurance
-Hazard Analysis
-Critical Control Points
-Assess brewing procedures
-Perform qualitative checks
Biology
-Biology of beer and brewing
-Microscopy
-Aseptic methods
-Isolating cultures
-Plating and slanting
-Gram staining
-Growth medias
-Dilution
Yeast
-History and science of yeast in beer
-Yeast counting, methodology & equipment
-Vitality & Viability
-Forced fermentation
-Propagation
-Plating and cultures
Fermentation
-Wort extract measurement
-Role of pH
-Attenuation
-Diacetyl/VDK testing
-Forced wort test
Contact Hours
26
CEUs
1
Industry Standard, State or National Certification
Certification
None
Website
None
Certification Learning Outcomes/Requirements
CE or CU Articulation
No
Prerequisites
Commercial Craft Brewing BDF-3600B2
Or
Current/Former Brewing Professional
*Must be 21 years of age or older*
Learning Supplies Needed
Recommended Reading:
"Yeast: The Practical Guide to Beer Fermentation" by Chris White with Jamil Zainasheff ISBN: 9780937381960
Clinical Site/Special Facilities
N/A
Requirements for Successful Completion
90% attendance
Accreditation/Special Approval Requirements
N/A
Intended Audience
Upon completing the Commercial Craft Brewing course, students are now ready to take a deeper dive into quality in the brewery. This course is designed for students who are seeking employment as a Brewer, Cellar/Packaging Technician, Laboratory Technician or Quality Specialist. Students currently employed in brewing production roles hoping to further their knowledge of QA/QC and brewery lab procedures are encouraged to register as well.
Specific Industry or Business Support Needs
Laboratory Technician, QA/QC Specialist, Brewer, Cellar/Packaging Technician
Wake County Need for Industry Positions
The expanding craft beer industry in the Triangle has a need for quality trained brewers and laboratory personnel. Additionally, this course serves as continued education for employees in beer production in Wake County.
Industry or Job Titles Related to Training Outcomes for Employment
Lab Technician
Lab Manager
QA/QC Technician
Brewer
Cellarhand
Packaging Technician
Related Courses
WBL-3100G3
BDF-3600B2
BDF-3600C2
CUL-4020A3
SEF-3001PI2
SEF-3001PH2
Course Contact Information
Clay Fussell
919-866-7212
[email protected]
| Details | Section | Date(s) | Location | Price | Seats | 312553 | 07/14/25 - 09/08/25 | BUS | 225.00 | 11 | Register |
|---|
If you would like to be notified when additional sections become available, please use Wake Tech's Notify Me service.
Barbering I - Introduction
Course Objectives
Learn Study Skills, The History of Barbering, Professional Image, Bacteriology, Infection Control and a Safe Work Practices
Learn Implements, Tools, and Equipment, Anatomy and Physiology, Chemistry
Learn Shaving and Facial Design, Men's Haircutting and Styling, Haircoloring and Lightening, and Barbershop Management
Outline of Instruction
Lesson 1 & 2:
• Study Skills
• The History of Barbering
• Professional Image
• Barbershop Management
Lesson 3 & 4:
• Bacteriology
• Infection Control
Lesson 5 & 6:
• Safe Work Practices
• Implements, Tools, and equipment
Lesson 7 & 8:
• Anatomy and Physiology
Lesson 9 & 10:
• Chemistry
Lesson 11 & 12:
• Shaving and Facial Design
Lesson 13 & 14:
• Men's Haircutting and Styling
• Haircoloring and Lightening
Contact Hours
432
CEUs
No
Industry Standard, State or National Certification
Certification
NC Board of Barber Examiners
Website
http://www.ncga.state.nc.us/EnactedLegislation/Statutes/HTML/ByChapter/…
Certification Learning Outcomes/Requirements
NC Barber License
CE or CU Articulation
No
Prerequisites
Barber School Orientation and Career Readiness Certificate.
Learning Supplies Needed
Milady's Standard: Professional Barbering Textbook & Workbook, a styling mannequin and barber supplies.
Clinical Site/Special Facilities
None
Requirements for Successful Completion
90% attendance
Accreditation/Special Approval Requirements
N/A
Intended Audience
Public
Specific Industry or Business Support Needs
N/A
Wake County Need for Industry Positions
N/A
Industry or Job Titles Related to Training Outcomes for Employment
Professional Barber-Stylist
Related Courses
BAR-3100D7
BAR-3100C7
Course Contact Information
William Graham
919-866-5727
[email protected]
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Commercial Craft Brewing
This course is the first step toward obtaining the Wake Tech Certificate in Brewing. It introduces the knowledge and skills required for employment in the craft brewing industry. Students will explore the science of fermentation and the commercial aspects of operating a brewery through lectures and hands-on training. By the end of the 16-week class you will have brewed, kegged, and canned beer designed by you and your classmates.
Wake Tech Craft Brewing is now partnered with the Brewers Association! This course includes additional online safety education brought to you by the BA. After completing all learning modules, students will receive certificates from the BA for the their training.
Students will also complete the NC ABC Responsible Alcohol Seller/Server Program (RASP) certification as part of their training. Through RASP, you will learn: prevention of sales to underage persons and intoxicated persons, acceptable forms of identification and how to spot fake or altered IDs, dram shop laws, happy hour laws, hours of sale, and other laws, and how to protect your business, the public, and yourself. RASP training is essential for front-of-house employees, volunteers, seasonal workers, and managers in the craft beer industry.
Graduates of the Wake Tech Craft Brewing program have found successful employment in dozens of breweries across North Carolina. Several students have opened their own brewery right here in the Triangle. Whether you are just exploring an interest, want to improve your brewing skills, or desire to open your own brewery, this course is a must!
WTCC Professional Certificate in Brewing Information:
Commercial Craft Brewing is the first course required to complete the Wake Tech Certificate in Beer Brewing. Upon completing BDF-3600B2 students are eligible to participate in a Work-Based Learning Internship WBL-3100G3 course and will receive the certificate after a minimum of 120 hours of on-the-job training.
Course Objectives
Students will be to prepared for entry level work in a brewery through hands-on instruction and lecture. Upon completion, students will have the skills and knowledge to perform basic duties in a commercial brewery such as wort production, cellar management, packaging, cleaning and sanitation.
Outline of Instruction
Introduction and Basics
• Course introduction, timeline, expectations, questions or concerns
• Breakdown of the brewing process from grain to glass.
• Overview of basic raw materials
History
• Basic brewing origins
• Major industrial developments
Water
• Influence on Production
• Characteristics of Brewing Water
• Contaminants
• Treatments
• Cost and Commercial level concerns
Malt
• What is malt and why is it important?
• Malting Processes, analyzing choices
• Barley: Parts, preferences, quality, choosing
• Steeping: Process, options and considerations
Specialty Malts
• Overview and purpose of specialty malts
• Importance and Specialty Uses
• Commercial level uses
• Composition and Varieties
• Proper Storage
• Adjuncts and Other Ingredients
Mashing & Lautering
• Methods of Mashing
• Role of temperature and pH
• Saccharification
• Enzymes
• Mash Out
• Vorlauf
• Lauter/Transfer of Wort
• Sparge
• Grain Out
Boiling & Knocking Out
• Changes during the boil
• Hop additions
• Whirlpool
• Heat Exchanger
• Role of Oxygen
• Transfer to Fermenter
Hops
• Importance and Various Uses
• Composition and Varieties
• Proper Storage and Expiration
• Pellets and Extracts
• Growing regions
Brewery Safety
• Hazards
• PPE
• BA Online Safety Training: Grain & Malt, Mashing, Boiling, Ferment & Cellar, Cleaning & Sanitizing, etc.
Yeast
• Use, differences, identification, contamination, by-products
• Stages of yeast fermentation
• Assessing yeast for brewing
• Ales versus Lagers
Fermentation and Cellaring Operations
• Differences in fermentation and systems for various types of beers
• Monitoring fermentation: pH, extract/gravity, off-flavors
• Overview of propagation and pitching rates
• Transferring processes and importance of sanitation
• Traditional and modern methods for aging and lagering
Conditioning, Clarifying & Carbonating
• Reducing temperature and stabilization
• Racking and Transferring
• Closed systems transfer
• Filters, Finings and Separators
• Methods of carbonating
Packaging & Distribution
• Types of packaging, pros & cons
• Shelf stability
• Canning & Bottling
• Kegs & kegging
• 3-tier system
• Self-distribution
Draft Systems
• Equipment
• Maintenance & Cleaning
• Long-draw vs short-draw
• Cooling
• Balancing pressure
Cleaning, Sanitation, Chemicals & CIP
• Levels of sanitation
• CIP: Cleaning brewery tanks
• Cleaners
• Sanitizers
• Equipment and Cycles
• Demonstration
Engineering & Environmental
• Applications and Impact
• Common Wastes
• Resources and Recovery
• Disposal and Treatment
• Sustainable practices and options
Laboratory testing, QA & QC
• Basic monitoring and testing
• Contamination, Spoilage, Oxidation and Staling
• Common infection culprits
• Pest Control
• Yeast assessment
Sensory Analysis
• Introduction to off flavors and their sources
• Remedies
• Panel tasting
Regulations & Permitting
• Federal and State Agencies
• Required licensing and permitting
• RASP online training and certification
Recipe Development
• Style guidelines & research
• Calculations
• Vital Statistics
Equipment
• Brewhouse controls & configurations
• Cellar vessels
• Pumps
• Materials
Contact Hours
110
CEUs
1
Industry Standard, State or National Certification
Certification
Workforce Sector Credential: WTCC Beer Brewing Education Committee. This committee acts as an advisory board to validate the need for the certificate in the local industry as well as direct the focus of the training and education.
Website
None
Certification Learning Outcomes/Requirements
Learning outcomes are unique to each individual student based on their previous experience and status in the beer brewing industry. Students are required to complete 140 hours of training and experience in a professional setting as part of WBL-3100G3. Common learning outcomes include developing skills for entry level and mid level positions in craft breweries. Skills include producing wort on a commercial brewhouse, tracking and maintaining fermentation, cleaning and sanitizing brewing equipment, and packaging beer in various containers. Learning outcomes and training exercises are based on the workforce industry committee's input.
CE or CU Articulation
No
Prerequisites
N/A
Learning Supplies Needed
Required reading:
"The Brewer's Handbook" by Ted Goldammer. Third Edition. IBSN: 979-888757911-5
TiPS NC On-Premise Alcohol Server https://www.gettips.com/
Recommended reading for those new to brewing:
"Beer Steward Handbook: A Practical Guide to Understanding Beer" by Stephen R. Holle et al. MBAA. IBSN: 978-0-9787726-3-5
Clinical Site/Special Facilities
Some meetings require brewing facilities.
Requirements for Successful Completion
90% attendance
Students must receive 225 out of 300 possible points from exams and homework assignments. Students must complete all 14 Brewers Association Safety modules and provide a certificate of completion for each. Students must also complete RASP online training and pass the competency test. A copy of the certificate must be sent to the instructor.
Accreditation/Special Approval Requirements
N/A
Intended Audience
Students interested in working in the brewing industry or opening their own brewery. Also a great course for home brewers looking to learn more. Anyone eager to peel back the curtain on how beer is made.
Specific Industry or Business Support Needs
Brewer, Cellar Hand, Assistant Brewer, Production Assistant, Packaging Technician, Sales Representative
Wake County Need for Industry Positions
The local beverage industry is in need of multiple entry and mid-level applicants. Raleigh is home to 24 breweries and there are a total of 40+ in the greater Triangle--area. This course also provides continued education for current brewery employees seeking advancement.
Industry or Job Titles Related to Training Outcomes for Employment
Production Assistant
Packaging Tech
Assistant Brewer
General Manager
Owner/Operator
Cellar Hand
Related Courses
WBL-3100G3
BDF-3600A2
BDF-3600C2
CUL-4020A3
SEF-3001PI2
SEF-3001PH2
Course Contact Information
Clay Fussell
919-866-7212
[email protected]
| Details | Section | Date(s) | Location | Price | Seats | 316899 | 08/21/25 - 12/16/25 | Northern Wake Campus | 375.00 | 13 | Register |
|---|
If you would like to be notified when additional sections become available, please use Wake Tech's Notify Me service.
Certified Fundamental Beginners Baking and Pastry Arts
Course Objectives
.The students will learn the basic techniques on how the kitchen operates.
2.Learn the chemistry of baking and explore how flour, sugar, eggs and other ingredients combine in the proper ratios to produce different results.
3.Be able to demonstrate techniques following different recipes.
4.Understand the basic principles of baker's math and apply it.
5.Get acquainted with the use of baking tools, measures and weights.
6.Demonstrate the proper use of pastry bags.
7. Demonstrate the art of cake decorations using different icing methods.
8. Be able to work in a team environment and be able to follow instructions directions effectively
Outline of Instruction
• Introduction to basic techniques, the foundation of cake making, standard recipes & formulas, Bakeshop math, and food safety
• Quick Breads, Cookies, Brownies and Bars
• Egg-Based Desserts, Pies & Tarts
• Basic Cake Decoration
• Icing & Plate Presentation
• Understanding Food Cost
• Cake Design and Quotation
• Nutrition and healthy baking
• Servsafe (Teaching days will vary)
• Preparation for American Culinary Federation (Theory & Practical Exams (Teaching days will vary)
• Final Exams ( Certified Fundamental Pastry Cook Online Theory)
• Final Exams ( Certified Fundamental Pastry Cook Practical)
Contact Hours
112
CEUs
1
Industry Standard, State or National Certification
Certification
American Culinary Federation (ACF) Certified Fundamental Pastry Cook, Servsafe.
Website
Certification Learning Outcomes/Requirements
ACF (American Culinary Federation)
CFPC (Certified Fundamentals Pastry Cook) & ServSafe Manager Certification ( National Restaurant Association)
CE or CU Articulation
No
Prerequisites
n/a
Learning Supplies Needed
ServSafe 8th Edition Managers Book (ISBN #978-0866127400). Professional Baking 7th Edition by Wiley Publication. Perpetual e-text (ISBN #978-1119195320). Students can rent the e-text, Nutrition for Foodservice and Culinary Professionals 9th Edition (ISBN #978-1119148494). Uniforms (Chef Coat, Apron and Chef Hat) will be provided to the student for an in-person class only. Students will need to buy basic baking tools and ingredients for online classes.
Clinical Site/Special Facilities
Kitchen space is required.
Requirements for Successful Completion
90% attendance
Students must adhere to the policies set forth by the instructor.
4: Wear clean uniforms daily. Use the locker box to keep all their personal belongings and valuables. ( Keys will be provided for safekeeping). Keys must be returned at the end of each class. Students will be responsible to keep the kitchen space neat and clean upon finishing their activities.
5. Successful completion of the class requires satisfactory attendance and class participation (i.e. be able to demonstrate proficiency in all concepts taught). Students with irregular attendance, less then 90% attendance, or who are unable to demonstrate competency or finish the required assignments will receive a NG (no grade) and will not be eligible for a certificate of completion or participate in the Final American Culinary Federation Exams.
Students must arrive on time on Practical Exam testing day. Students will not be allowed in the classroom after the test begins. NO makeup testing dates will be offered
Students must pass Servsafe (70% or higher), Nutrition (70% or higher), and ACF written exam (75% or higher) to demonstrate competency and complete required assignments to receive the Wake Tech completion certificate and the ACF certification.
Accreditation/Special Approval Requirements
N/A
Intended Audience
Culinary Students, Line Level Cooks, Catering, Baking
Specific Industry or Business Support Needs
Pastry Cooks, Bakers, Cake Decorators, Wholesale Bakeries, Cafes.
Wake County Need for Industry Positions
Employment of food and beverage serving and related workers is projected to grow 10 percent from 2014 to 2024, faster than the average for all occupations. Job opportunities in most dining establishments will be excellent because many workers leave the occupation each year, resulting in numerous job openings.
Industry or Job Titles Related to Training Outcomes for Employment
Pastry Cook
Cake Decorators
Baker
| Details | Section | Date(s) | Location | Price | Seats | 316474 | 09/10/25 - 12/09/25 | Public Safety Education Campus | 450.00 | 8 | Register |
|---|
If you would like to be notified when additional sections become available, please use Wake Tech's Notify Me service.
Basic Culinary Arts & Restaurant Fundamentals Certification
This course introduces the fundamental concepts, skills, and techniques in basic cookery. Emphasis is placed on safe food/equipment handling, nutrition, recipe conversion, measurements, terminology, classical knife cuts, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completing this hands-on class, students should be able to exhibit the basic cooking skills used in the food service industry and build self-confidence to work in a commercial environment.
Course Objectives
1. Learn the basic techniques on how the kitchen and a restaurant operate.
2. Perform Kitchen Prep, Pre-Meal, Service and Post Meal job duties.
3. Understand both theory and practical applications for work within the foodservice industry.
4. Recognize and perform basic food safety sanitation skills. Class Syllabus for HOS-3075E3 2 of 2 Wake Tech Community College
5. Be able to perform Point of Sale duties.
6. Perform restaurant and banquet set-up.
7. Work as a Team to fulfill assignments in the time given.
8. Learn basic nutrition information.
9. Prepare for the American Culinary Federation Practical & Theory Exams.
Outline of Instruction
•Week 1- Kitchen Cook Training: Introduction to Kitchen Safety which includes knife holding techniques, Appliances, Equipment and ingredients, Understanding of Menu, Standardized Recipes, Kitchen prep & terminology, Principles of Cooking Soups, Stocks and Sauces.
•Week 2: Basic Breakfast, Salads, Introduction to Restaurant Server Training ( Pre-Meal, During and Post Meal Duties)
•Week 3: Hors D 'Oeuvres, Sandwiches, Sides & Entrees.
•Week 4: ServSafe Training & Exams
•Week 5- Job Search Skills ( Self-Assessment, Resumes, Cover Letters, Interview Preparation)
•Week 6- Dessert, Buffet Prep & Service, Final Exams ( Restaurant Server, Kitchen Cook Certification)
Contact Hours
112
CEUs
1
Industry Standard, State or National Certification
Certification
Servsafe ( National Restaurant Association), Restaurant Server Certification ( American Hotel & Lodging Educational Institute) , Certified Fundamentals Cook Certification (American Culinary Federation).
Website
www.ahlaei.org, Servsafe.com, acf.com
Certification Learning Outcomes/Requirements
1.Students will receive the ServSafe Certification ( National Restaurant Association), Restaurant Server Certification ( American Hotel & Lodging Education Institute), Certified Fundamentals Cook Certification (American Culinary Federation).
CE or CU Articulation
No
Prerequisites
n/a
Learning Supplies Needed
ServSafe 8th Edition Managers Book (ISBN #978-0866127400), Restaurant Server, (ISBN #978-0866124522), Culinary arts NOCTI study guide (for ACF certification), Nutrition for Foodservice and Culinary Professionals 9th Edition (ISBN #978-1119148494)
Clinical Site/Special Facilities
A kitchen will be required to conduct the hands-on training part of the course. Kitchen tools such as knives, cutting boards, peelers ,chef coat and aprons will be required.
Requirements for Successful Completion
90% attendance
Students must adhere to the policies set forth by the instructor.
4: Wear clean uniforms daily. Use the locker box to keep all their personal belongings and valuables. ( Keys will be provided for safekeeping). Keys must be returned at the end of each class. Students will be responsible to keep the kitchen space neat and clean upon finishing their activities.
5. Successful completion of the class requires satisfactory attendance and class participation (i.e. be able to demonstrate proficiency in all concepts taught). Students with irregular attendance, less then 90% attendance, or who are unable to demonstrate competency will receive a NG (no grade) and will not be eligible for a certificate of completion
Students must arrive on time on Practical Exam testing day. Students will not be allowed in the classroom after the test begins. NO makeup testing dates will be offered
Students must pass Servsafe (70% or higher), Nutrition (70% or higher), and ACF written exam (75% or higher) to demonstrate competency and complete required assignments to receive the Wake Tech completion certificate and the ACF certification.
Accreditation/Special Approval Requirements
N/A
Intended Audience
Entry level Cooks working in the industry, students wanting to enter Culinary & Restaurant Field, Banquet Staff, students wanting to start a culinary business.
Specific Industry or Business Support Needs
Kitchen Cooks, Line Cooks, Prep Cooks, Restaurant Servers, Bussers, Banquet Set-Up.
Wake County need for industry positions
Wake County Need for Industry Positions
Employment of food and beverage serving and related workers is projected to grow 10 percent from 2014 to 2024, faster than the average for all occupations. Job opportunities in most dining establishments will be excellent because many workers leave the occupation each year, resulting in numerous job openings.
Industry or Job Titles Related to Training Outcomes for Employment
Prep-Cooks
Line Cooks
Restaurant Servers
Cashiers
Banquet Sfaff
Related Courses
CUL-3075C3
CUL-3075A3
Course Contact Information
Sameer Pawa
919-866-6158
[email protected]
| Details | Section | Date(s) | Location | Price | Seats | 312873 | 09/08/25 - 12/03/25 | Public Safety Education Campus | 470.00 | 10 | Register |
|---|
If you would like to be notified when additional sections become available, please use Wake Tech's Notify Me service.
Floral Design for Special Events
Course Objectives
Design and create a variety of floral arrangements.
Determine appropriate flower types, foliage, and accessories for specific types of floral arrangements.
Create a budget for special event floral arrangements.
Outline of Instruction
History of floral art.
Principles and elements of floral design.
Preparing corsages and boutonnieres.
Specialty floral designs.
Preparing floral designs using fresh and silk flowers.
Tabletop designs and centerpieces.
Career development and entrepreneurship opportunities.
Contact Hours
33
CEUs
1
Industry Standard, State or National Certification
Certification
None
Website
None
Certification Learning Outcomes/Requirements
CE or CU Articulation
No
Prerequisites
None.
Learning Supplies Needed
This course requires that students pay a materials fee for supplies provided by the instructor. Necessary supplies may include such things as fresh flowers, design accessories, and tools and will become property of the students. The amount of the fee and the list of materials is included in the Details section of the registration page.
Clinical Site/Special Facilities
None.
Requirements for Successful Completion
90% attendance
Accreditation/Special Approval Requirements
N/A
Intended Audience
This course is intended for anyone who would like to learn the art and craft of designing and creating floral arrangements.
Specific Industry or Business Support Needs
N/A
Wake County Need for Industry Positions
N/A
Industry or Job Titles Related to Training Outcomes for Employment
Floral Designer
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Wine 101: An Introduction to Wine
This class meets one evening a week for 8 weeks. Students will gain knowledge about grape varieties, growing regions, evaluation, service, and storage of wine. The course also features companion materials for outside study including articles, videos, and a tasting matrix.
Ideal for beginners wanting to learn more about wine, as well as those interested in earning certification with the Wine and Spirits Education Trust (WSET) or the Court of Master Sommeliers (CMS) and obtaining a wine position.
Must be 21 years of age to enroll.
Course Objectives
Students will gain knowledge about grape varieties, growing regions, evaluation, service, and storage of wine.
Outline of Instruction
Week One - Introduction To Wine
• Introduction
• A Brief History of Wine
• What's in the Bottle; What is Wine
• Wine Types & Styles
Week Two - The Influence Of Site, Winemaking, & Geography
• The Influence of Site and Grape Types
• The Influence of Winemaking
• Geography of Wine
Week Three- Learning how to Taste Part One
• Learning the matrix of tasting
• Explanation of each tasting component
• Taking notes whenever you drink wine
Week Four - Tasting Continued
• Review of tasting components
• Reviewing students wine notes
Week Five - Reading Labels & Principle Wine Regions Of The World
• How to Read Wine Labels
• Old World
• New World
• Other regions
Week Six - Serving, Storing & Pairing
• Proper Storing & Serving
• Wine Pairing Basics
• Ordering Wine at a Restaurant
Week Seven - Review
• Overall course review
• Exam preparation
• Questions
Week Eight - Exam
• Hour 1 - Tasting
• Hour 2 - Multiple Choice
• Cheers!
Contact Hours
30
CEUs
1
Industry Standard, State or National Certification
Certification
None
Website
None
Certification Learning Outcomes/Requirements
CE or CU Articulation
No
Prerequisites
*Must be 21 years of age*
Learning Supplies Needed
Recommended Reading:
Wine Folly, The Essential Guide to Wine by MADELINE PUCKETTE, JUSTIN HAMMACK
978-0-525-53648-2
Clinical Site/Special Facilities
Sink, dishwasher, glassware, kitchen or bar facilities
Requirements for Successful Completion
90% attendance
Accreditation/Special Approval Requirements
N/A
Intended Audience
Beginners wanting to learn more about wine, as well as those interested in earning certification with the Wine and Spirits Education Trust (WSET) or the Court of Master Sommeliers (CMS) and obtaining a wine position.
Specific Industry or Business Support Needs
Bartender, Waiter, Taproom Manager, Tasting Room Attendant, Beverage Manager
Wake County Need for Industry Positions
Wine education is beneficial to employees of the service, restaurant, and hospitality industries. Wake County is home to nearly 5,000 businesses in the service and hospitality field.
Industry or Job Titles Related to Training Outcomes for Employment
Related Courses
BDF-3600B2
BDF-3600C2
Course Contact Information
Clay Fussell
919-866-7212
[email protected]
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
Special Events Planning and Production Certificate
Course Objectives
By the end of this course, students will be able to:
1. Design Event Concepts: Develop creative and unique themes tailored to diverse client needs and event types.
2. Plan and Manage Budgets: Create detailed budgets, track expenses, and ensure financial accountability for events.
3. Select and Coordinate Venues and Vendors: Identify appropriate venues, negotiate contracts, and collaborate effectively with vendors and service providers.
4. Develop Event Timelines: Construct comprehensive event schedules to ensure seamless execution.
5. Implement Marketing and Promotion Strategies: Utilize traditional and digital marketing tools to promote events and engage target audiences.
6. Navigate Risk and Contingency Planning: Anticipate potential challenges and create risk management strategies to address unforeseen issues.
7. Enhance Client Relations: Build strong client relationships through effective communication and personalized service.
8. Evaluate Event Success: Measure outcomes, gather feedback, and apply lessons learned to improve future event planning processes.
This course equips students with the knowledge, skills, and confidence to successfully plan, coordinate, and execute memorable special events.
Outline of Instruction
Week 1 Event Industry Overview - (1.5hours)
In person Careers in Events and Hospitality
Strategic Development & Event Evaluation (1.5hours)
Project preparation (1.5hours)
Week 2 Event Design-(1.5hours)
Teams Online -Event Impacts and Sustainability-(1.5hours)
Project preparation-(1.5hours)
Week 3 Event Stakeholders - (1.5hours)
Teams Online- Sourcing and contracting - (1.5hours)
Project preparation - (2 Hours)
Week 4 Event A/V and Production - (2 Hours)
In Person (at Studio) Project preparation - (1.5hours)
Week 5 Budgeting - (1.5hours)
Teams Online -Event Venue Management - (1.5hours)
Project preparation - (2 Hours)
Week 6 Risk Management - (1.5hours)
In person Event Marketing -(1.5hours)
Project preparation - (3 hours)
Week 7 Food and Beverage Management - (1.5hours)
Teams Online -Entertainment, Sponsorship & Exhibition Management - (1.5hours)
Project preparation - (3 hours)
Week 8 Processes: Timelines, Documents, Project Management - (1.5hours)
Teams Online -Fundamentals of Event Business Set-up - (1.5hours)
Project preparation - (1.5hours)
Week 9 One-on-One project reviews/support - (1.5hours)
Teams Online
Week 10 Project Presentations/Course wrap-up - (3.5 hours)
In person
Contact Hours
47
CEUs
1
Industry Standard, State or National Certification
Certification
None
Website
None
Certification Learning Outcomes/Requirements
CE or CU Articulation
No
Prerequisites
N/A
Learning Supplies Needed
All handouts will be provided by the instructor.
Clinical Site/Special Facilities
None
Requirements for Successful Completion
90% attendance
Students will actively participate in the class and successfully complete all the assignments given by the instructor.
Accreditation/Special Approval Requirements
N/A
Intended Audience
Corporate Event Planners, Wedding/Social Planners, Coordinators, Convention Planners, Entrepreneurs, Food & Beverage Mangers, Venue Managers, Executive Admins
Specific Industry or Business Support Needs
N/A
Wake County Need for Industry Positions
N/A
Industry or Job Titles Related to Training Outcomes for Employment
Sales & Catering
Sales Assistant
Wedding Planners
Enterprenuers
Meeting & Event Planners
Convention Planners
No active courses available at this time.
To be notified when this course becomes available, please use
Wake Tech's Notify Me service.
