WORKFORCE TRAINING COURSES AVAILABLE FOR REGISTRATION

If you do not see the class you are interested in listed, then it is not being offered at this time or it is full. Call the workforce training registration office at 843.574.6152 with any questions. To register for a class listed or to see more information about it, click CLASS DETAILS.

Alternative Baking and Specialty Ingredients

This seven-week course will introduce students to the world of baking with alternative diets in mind. We will cover gluten free, vegan, egg free, diary free and more! Learn to bake pies, cookies, cakes, custards, and breads! Alternative flours, sugars and other ingredients will be introduced.  *This course will use gluten free flour, wheat flour,  tree nuts, peanuts, eggs, dairy, dairy alternatives and soy* Students should wear closed toed shoes, long pants, short or long sleeves, and a hat. Long hair must be pulled back and up off the collar. An apron will be provided for students and can be kept as a souvenir of the course!  

COURSES AVAILABLE FOR REGISTRATION*

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Fundamentals of Pastry

This class will emphasize French classical pastry techniques to include traditional pies, cookies, tarts, and fillings. Students will learn how to make pate choux, various glazing techniques, basic styles of cakes to include decorating and finishing techniques.

COURSES AVAILABLE FOR REGISTRATION*

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Fundamentals of Baking

This course introduces basic baking techniques. Students will learn scaling, mixing and baking of quick breads and yeast doughs.       

COURSES AVAILABLE FOR REGISTRATION*

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Fundamentals of Cooking I

This course introduces students to the foundations of cooking including measurements, scaling, mise en place and knife skills. Basic cooking techniques are covered including baking, vegetable and starch cookery and breakfast cookery.

COURSES AVAILABLE FOR REGISTRATION*

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Fundamentals of Cooking II

This six-week course incorporates all the principles learned in Fundamentals of Cooking I.  Students will learn to cook proteins utilizing classical French techniques.  Principles of dry, moist and combination cooking will be applied to both proteins and classical starch and vegetable preparations. <i>Prerequisite: Fundamentals of Cooking I</i>

COURSES AVAILABLE FOR REGISTRATION*

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