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NETC offers culinary program in spring

NETC offers culinary program in spring

Live cooking demonstration Dec. 5

Ovens on.

Food prepped.

Ready to eat?

Northeastern Technical College's culinary program heats up in January offering insight into the business side of restaurants.

Sha'Kira Gattison steps into the role as NETC's Culinary Instructor and Program Manager for the college's Food Truck Program. She holds a degree in baking and pastry from Johnson & Wales University and is the owner and operator of Kira's Kreations founded in 2017 and is based in Darlington, S.C.

"If you really love to cook and want to have a business, there is more you need to know than preparing the dish," Gattison said.

Gattison hosts a live cooking demonstration 6 p.m. Dec. 5 during open house at NETC's Cheraw Campus.

Students can earn a ServSafe Certificate through the National Restaurant Association as well as leading towards an Associate's Degree in Applied Science – Business.

NETC's Culinary Arts program features menu planning, portion sizing, and food cost control measures, purchasing and inventory control.

"Understanding controlling your menu, food portions, and how long you can store food can help make a business profitable and with a budget," Gattison said.

Classes will heavily focus on hygiene, proper equipment use, and sanitation, said Gattison.

Culinary classes include:

CUL 101- PRINCIPLES OF FOOD PRODUCTION I (3 Credit Hour) This is an introductory course in food preparation, including kitchen safety and sanitation. Emphasis is placed on the practical presentation of simple foods, terminology, and techniques of preparation of nutritious quality food.

CUL 103- NUTRITION (3 Credits) This course is a study of general nutritional needs of the life cycle, including carbohydrates, proteins, fats, vitamins, and minerals. Practical applications for the food service professional are emphasized.

CUL 104- Introduction to Culinary (3 Credit) This survey course introduces students to the world of culinary arts. Students will be exposed to culinary history, culinary organizations, and branches of the culinary field that offer different opportunities in the profession.

CUL 105-Kitchen Fundamentals (3 Credit) This course is a continuation of Culinary Skills I. Students will demonstrate advanced culinary techniques, including organization, sanitation, and cooking skills in a hands-on lab setting. Prerequisite: CUL 107 with a grade of "C" or better.

UL 154- SAFETY AND SANITATION (2 Credit) This course is a study of local, state, and national regulations governing sanitary food handling practices.

CUL 235- MENU PLANNING (3 Credit) This course is a study of the principles of menu planning and design with application of basic nutrition, organization plans, and recordkeeping techniques.

For more information, call Northeastern Technical College at 800.921.7399; a virtual information session is available 11 a.m. Dec. 5 as well as a live demonstration 6 p.m. at the Cheraw campus where a live cooking demonstration will take place.

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  • Kayla Gibson, Dual Credit Student:

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