This hands-on course introduces the real-world strategies behind food, beverage, and labor cost in hospitality and retail grocery settings. Students will cover food production, cost control, inventory, menu planning, procurement, marketing, and quality assurance. By the end, you will have a solid foundation for roles in retail deli and bakery operations, restaurants, catering, and other foodservice careers.
Classes meet on campus, Monday nights, 6:00 PM to 9:00 PM, beginning January 26.
Students must bring two round single-layer cakes on the first night of class.
Cost:
Total Price: $70.00
(No added credit card or convenience charges.)
Supplies Needed:
10-inch decorating bags (3)
Plastic couplers (3–4)
Spatula
Wax paper
Paper towels
Disposable bowls
Toothpicks
Food coloring (red, orange, black, brown, green, yellow; optional pink, blue, purple)
Scissors
Decorating tips: #18 or #16, #3 or #4, #352, #104, #9, #47 or #48, #233, plus a flower nail
Questions? Contact Alonza Royal at
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