Training for Commercial Kitchens
Local restaurants are always in need of high-skilled cooks and chefs. These classes can give aspiring chefs an advantage over other applicants. These classes are available through Beaufort County Community College’s Frances Morgan Roberson Culinary Program. To register or for more information, call 252-940-6375 or email firstname.lastname@example.org. Ask to join the mailing list for the latest updates. There is one scholarship available per class.
Instructor Paul Cyr has improved this class with guidance from local restauranteurs and his extensive background running East Carolina University’s food service. Students will learn all the skills needed to work in an industrial kitchen, including knife skills, cooking techniques, sanitation, station management and working with menus and recipes. Students will cook during every session. Of the students in the previous class, four are now working in the food service industry, two of them full-time. Students can opt to take the preceding ServSafe in addition to Culinary Arts class and have their ServSafe class fee waived. This class will run on Tuesdays and Thursdays from February 6-April 26. The fee is $281.25 and it will take place from 9:00 a.m.-2:00 p.m.
As the restaurant industry’s preeminent food safety training program, ServSafe is recognized by most federal, state and local jurisdictions. Effective training makes an entire operation more efficient and profitable. The class will give students a better understanding of health department regulations and make them a more desirable candidate for employers. A textbook is required for this class. It takes place from 6:00-9:00 p.m. on Tuesdays and Thursdays from March 15-29. The fee is $70, but can be waived for students taking the Culinary Arts class.