Continuing Education Scholarships
To register for a course, click here.
For information call (252) 451-8216 or email coned@nashcc.edu.
Note: The courses listed may only be offered during specific times.
Showing: Professional Training Classes Show All
The course is design to teach students about the craft beer brewing industry. Course content may focus on 1) identifying beer flavors and styles and 2) understanding the brewing process and beer ingredients. Student will also gain a base knowledge of beer history and historical styles, retail beer storage and service issues, and beer pairing principles. Upon completion, students can sit for various national certifications in the brewing industry and food service safety.
This course offers an introduction to the professional art of mixology. It will emphasize the Alcoholic Beverage Control requirements, ""Dram Shop"" liabilities, employment opportunities, home entertainment, the use of wines, glassware and drink recipes. Students completing this course should be able to identify a minimum of 35 recipes, using proper amounts, mixes, glassware and garnishes. All tools and equipment of the trade will be used. Class will include lecture, demonstration and participation. Each student will compile a recipe book compile a recipe book of alcoholic and non-alcoholic drinks.
The course is design to teach students about the craft beer brewing industry. Course content may focus on 1) identifying beer flavors and styles and 2) understanding the brewing process and beer ingredients. Student will also gain a base knowledge of beer history and historical styles, retail beer storage and service issues, and beer pairing principles. Upon completion, students can sit for various national certifications in the brewing industry and food service safety.
The course is design to teach students about the craft beer brewing industry. Course content may focus on 1) identifying beer flavors and styles and 2) understanding the brewing process and beer ingredients. Student will also gain a base knowledge of beer history and historical styles, retail beer storage and service issues, and beer pairing principles. Upon completion, students can sit for various national certifications in the brewing industry and food service safety.
This course provides cosmetology instructional concepts, supervisory and instructional skills for teaching entry-level to advanced cosmetology students in a classroom and laboratory setting. Topics include orientation, theories of education, daily lesson planning, unit planning, lecture techniques, development and administration of assessment tools, laboratory management, student assessment, record keeping, demonstration of services, supervision, and other related topics. Upon completion, students should be able to identify theories of education, develop lesson plans, demonstrate supervisory techniques, assess student performance in a classroom setting, demonstrate salon services, instruct and objectively assess the student, and demonstrate competence in the areas covered by the Instructor Licensing Examination.
The course is designed to give the food handler the understanding of proper sanitation precautions and point out the results to be expected should these precautions not be taken. The course will deal with the study of infection and illness, proper foodhandling techniques, personal hygiene, and personal safety. Students will be made aware of the regulations of the Occupational Health & Safety Act.
This course is designed to train those individuals working in the field of language interpretation with increased understanding of the differences between interpretation and translation, modes of interpretation, uses of consecutive interpretation, fidelity in interpretation, note taking techniques, coping tactics in interpretation, the interpreter's code of ethics, professional expectations of interpreters and related topics.
This course provides an overview of the hospitality and tourism industry. Topics include the history, career opportunities, economic impact, customer service, LEED/Green Hospitality, customer services, applied math, and the North Carolina Responsible Alcohol Seller Program (RASP). Upon completion, students will be prepared for entry level positions in hotels, restaurants and other customer service industry.
This class serves as a primer for anyone interested in pursuing a career in catering. Explore the different styles of operations, how to design menus, price for profit, equipment needs, and marketing your business. Receive your ServSafe Certification and a completion certificate. To take the ServSafe exam, you must attend the first five classes. Attend one or all eight classes for only 76.25. 8/22/16 - ServSafe/History of Banquets 8/29/16 - ServSafe/Food Service Development 9/12/16 - ServSafe/Catering Menus 9/19/16 - ServSafe Test 9/26/16 - Catering Pricing and Controls 10/3/16 - Catering Beverage Management/Controls 10/17/16 - Managing Standards 10/24/16 - Marketing Your Business
This course is designed to provide instruction to individuals who want to become commissioned as a Notary Public. Topics include legal, ethical and procedural requirements of the Notary Act. Upon completion of this course with a passing exam grade of 80%, a person is eligible to make application with the NC Secretary of State office. For more information, go to www.secretary.state. nc.us/notary/.
This course is designed to provide instruction in the technical procedures for preparing and dispensing drugs in the hospital and retail settings under supervision of a registered pharmacist. Topics include drug packaging and labeling, out-patient dispensing, hospital dispensing procedures, controlled substance procedures, inventory control, and non-sterile compounding. Upon completion, students should be able to perform basic supervised dispensing techniques in a variety of pharmacy settings.
Retesting of ServSafe only.
This course is designed for instructional areas related to a veterinarian practice: 1) veterinary terminology, 2) anatomy and physiology, 3) animal behavior and communication, 4) grooming techniques, 5) proper handling and restraining of animals, 6) obtaining and handling specimens, 7) emergency care, and 8) office management in reference to medical records, charting, and detailed documentation may be included.