Culinary Career Exploration Class Begins May 16

Chef Mark Dowling will instruct this course and provide a hands-on American Regional Cuisine menu production experience. The course will provide the framework of standard kitchen operations to include: proper hand tool use, classic cutting and cooking techniques, sanitation and safety, and review hands-on application of tools, weights and measures. Students will learn how to select and use proper ingredients, identify food quality, properly store food, recipe scale, cost, and develop recipes and menus. Student must provide own full length white apron, hairnet and hat, safety shoes, and personal knives. Supply list will be provided at the time of registration. 24 hours.

Class Dates

May 16 – June 1
TTH |  9:00am – 1:00pm
Prepay by May 1

Class Cost

  • Registration Fee: $70.00
  • Insurance Fee: $1.00

For more information,

call 910.938.6294, email, or visit the Kenneth B. Hurst Continuing Education Building located at the corner of Western Boulevard and University Drive.