Hospitality & Tourism

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. 

Course details and registration information

Basic Culinary Arts & Restaurant Fundamentals Certification
Available Classes
    Section Location Begin Date End Date Instructor Price Seats Available/Total Seats
269272 NC State University 01/09/2023 04/04/2023 A. Wilkins $398.00 12/12
Description Course Outline Requirements Intended Audience More Details
Intended Audience
Cooks, Students wanting to enter Culinary & Restaurant Field, Banquet Staff
Would you like to build skills for work in the culinary/restaurant industry? If so, this course is for you! Learn how the food industry operates in a business environment while understanding food service techniques, food safety, and other food production basics. Hands-on training is part of the course, and upon completion you’ll be prepared for employment in restaurants, hotels, catering companies, and health facilities. Work-based Learning Opportunities may be available for qualifying students.
Course Objectives
  1. 1 Learn the basic techniques on how the kitchen and a restaurant operates.
    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.
    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. Field Trips to Culinary sites will be part of the class.
Outline of Instruction
  1. •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
Industry Standard, State, or National Certification
Servsafe, Kitchen Cook & Restaurant Server Certification
Website URL &
Certification Learning Outcomes/Requirements
  1. 1.Students will receive the ServSafe Certification ( National Restaurant Association), Kitchen Cook Certification & Restaurant Server Certification ( American Hotel & Lodging Education Institute).
CE to CU Articulation
Text and Supplies Needed
ServSafe 7th Edition Managers Book (ISBN 9780134812335 ), Restaurant Server , (ISBN #9780866124522) & Kitchen Server ( ISBN#9780866124966)
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 of this Course
  1. Attendance 90% or above
  2. Participation
  3. Students must adhere to the policies set forth by the instructor.
    4: Wear clean uniforms daily.
    5. Students will be responsible to keep the kitchen space neat and clean upon finishing their activities.
    6.Students must receive 75% or higher on their ServSafe exams and 70% or higher for Restaurant Server and Kitchen Cook exams
Accreditation/Special Approval Requirements
Intended Audience
Cooks, Students wanting to enter Culinary & Restaurant Field, Banquet Staff
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
  • Beginning Artisan Bread Baking - HOS-3075D3
  • Beginner's Baking and Pastry Arts - HOS-3075C3
Course Contact Information
Sameer Pawa