Culinary class comes to SCC


By Kristy D. Carter - [email protected]



If you have an interest in beefing up your culinary skills, Sampson Community College has the perfect solution.

The Continuing Education program of the local community college will be offering a culinary basic skills series that will provide individuals with 72 hours of training to those who are cooking enthusiasts or interested in finding work in the culinary field.

According to Aleta Whaley, coordinator for the Continuing Education program, the course will be taught in three sessions and is geared towards someone looking to further their cooking skills or find employment in an entry-level kitchen position.

“Students are introduced to the culinary basics as well as how to safely work within a professional kitchen,” Whaley said. “Through lecture and hands-on kitchen experience, students will learn several different skills.”

Classes will be held on Tuesdays from June 7-Aug. 2 at the kitchen of Graves Memorial Presbyterian Church. Two different sessions will be available each day, from 1-4 p.m. or 6-9 p.m. Classes will not be held June 21. Registration for the classes must be done by June 1 and is available to only six students because of limited kitchen space.

Upon completion of the program, Whaley said participants will earn a completion certificate that indicates the number of hours completed and that there was a satisfactory grade earned.

“At the end of the three-class journey, students will be able to create multiple dishes that will surely impress any food connoisseur and have the skills needed to enter the job force,” Whaley said.

Toya Williamson, Sampson County native, will be the instructor for the event. She graduated from Fayetteville Technical Community College with her associate of arts degree in 1998 and current teaches at the college.

“Toya’s love for cooking inspired her to seek a more in depth knowledge of cooking,” Whaley said about the instructor. “She grew up learning to cook but she wanted more.”

Certain materials are required for the class, such as: cheese grater, citrus reamer, colander, meat thermometer, spatula, slotted spoon, spider, tongs, vegetable peeler, graduated measuring cups, graduated measuring spoons, liquid measuring cup, pastry brush, whisk, wooden spoons, Santoku knife, chef’s knife and paring knife.

In addition to the required materials, there is a cost for the registration fee and classes are subject to change depending on the enrollment numbers.

According to Whaley, students will learn basic knife skills, how to read and convert recipes, basic kitchen math, basic cooking methods, cooking food to correct doneness, cooking stocks, soups and sauces, cooking starches, development of palate, basic meat preparation and personal hygiene and sanitary work habits.

Students interested in registering can visit the Continuing Education Department, located behind the clock tower.

For more information, contact Whaley or Amanda Raynor at 910-592-8081 or 910-592-7176.

Reach Kristy D. Carter at 910-592-8137, ext. 2588. Follow us on Twitter at @SampsonInd. Like us on Facebook.

By Kristy D. Carter

[email protected]

Reach Kristy D. Carter at 910-592-8137, ext. 2588. Follow us on Twitter at @SampsonInd. Like us on Facebook.

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