Professional Skills and Training

PTCC's professional skills courses and programs are designed to give you the knowledge and skills you need to secure a position in a variety of professional settings or advance in your current professional position.

Professional Skills & Training

Gunsmithing & Engraving Skills

The intent of this 40 hour class is to introduce the student to the gunsmithing specialty of firearms engraving. This class will be developing basic engraving skills and knowledge using the traditional hammer and chisel methods of engraving. The class focus is to develop skills that could be applied to the student’s gunsmithing practice. The areas of study the student will work on are lettering, re-cutting basic engraved patterns and simple metal inlays as well as tool development and maintenance.

Topics Covered During This Course:

  • History of Engraving
  • Various Methods of Engraving
  • Dissections of a Scroll and Component Terminology
  • Classic Scroll Styles
  • Tool Development
  • Development of Tool Control
  • Basic Lettering
  • Restoration of Engraving
  • Metal Inlays
  • Holding Fixtures and Jigs
  • Firearm Preparation for an Engraver

*This class is an hour based class, no credits will be given for it. The class will show on your official transcript at the college with a grade of a Pass or No Credit.*

Dates: May 21, 2018 - May 25, 2018
Time: 8:30am - 5:00pm
Cost: $185.00 per student plus tools

To register, click the blue bar at the top of this page.

-- Click here to print brochure.

-- Click here for Tool List 2018.

-- Contact Kathy Anderson, 320-629-5176 or e-mail



ServSafe Certified Food Manager Certification

Initial Course

This ServSafe Manager training program provides classroom instruction to help students prepare to take the ServSafe Food Protection Manager Certification Exam. Teaching methods include Power Point and DVD as well as lecture from an instructor with experience in the field of Food Service. The ServSafe® Food Protection Manager is the highest certification awarded by Servsafe. The certificate is earned by passing the ServSafe Manager Exam. The exam focuses on five aspects of food service that can affect the safety of food:

  • Foodborne Microorganisms & Allergens
  • Personal Hygiene
  • Purchasing, Receiving and Storage
  • Preparation, Cooking and Serving
  • Facilities, Cleaning/Sanitizing and Pest Managment

The 8 hour classroom instruction and review will be followed by the Certification exam. Students should have their exam scores within 3 days.

Date Time Cost Location
Monday, April 23, 2018 8:00 am - 4:30 pm $165.00 * Pine Innovation Center

*Includes book & exam. You will need to have your textbook prior to the class. We will have them in our office for pick up or we will make arrangements to have it shipped to you.

Refresher Course

This course is for food managers who have been certified within the last three (3) years and need four (4) hours of continuing education to maintain their certification. This course does not provide initial food manager certification. Proof of a current certificate or an expired certificate (no longer than one (1) year from the date of expiration) is needed to enroll. If available, please bring your SERVSAFE book with you.

Monday, April 23, 2018 8:00 am - 12:00 pm $75.00 * Pine Innovation Center

Click here to print the ServSafe 2018 flyer

-- Contact Kathy Anderson, 320-629-5176 or e-mail

Cooking For Large Groups

Topics Covered During This Course:

  • Foodborne Illness
  • When You Plan
  • When You Shop and Transport Food
  • Personal Hygiene/Cross-Contamination
  • When You Prepare Food
  • When you Serve Food
  • Regulatory Matters
  • Student Questions/Scenarios

*This 4-hour course meets the State of MN requirements for the “Person In Charge” training requirements which is required for anyone working with food or food preparation. If the facility requires a license, then someone from the facility needs to be Food Safety Certified which is a separate course. *

*Please Contact Us Regarding Group Rates and Also Offering This Course At Your Facility*

Monday, April 23, 2018 8:00 am - 12:00 pm $75.00 * Pine Innovation Center

*Includes booklet

Click here to print the Cooking Safely For Large Groups 2018 flyer

-- Contact Kathy Anderson, 320-629-5176 or e-mail

HACCP (Hazard Analysis Critical Control Points) & Crisis Management

The purpose of this 6 hour course is to help food service establishments create and implement a food safety system designed to keep the food they sell safe to eat. The 7 principles of HACCP are covered in detail. After attending the workshop attendees will be able to create their own HACCP plan for their establishment, and put it into action. Also covered are steps on how to prepare, respond and recover from events or crisis that could have a drastic impact on the safety of the food being prepared and sold. Events covered include power outages, fires, floods, strong winds and tornados, pest infestations, food borne illness outbreaks, and more. Sample plans and plan templates are provided.

Topics Covered

  • Food Safety Modernization Act
  • HACCP defined
  • The 7 Principles Of HACCP
  • Preparing Your HACCP Plan
  • Forms And Logs Needed
  • Crisis Management - Plan Development: Preparation, Response, Recovery
  • Plan Templates

Intended Audience: Owners, operators, managers and employees of food service facilities that prepare and sell or prepare and serve food to the public, including;

  • Schools
  • Hospitals
  • Senior Care Facilities
  • Child care facilities
  • Caterers
  • Restaurants
  • Fast food restaurants, including cafes & deli's
  • Any other establishments that prepare and servers food

All attendees will receive a certificate of completion after attending the workshop

Prerequisite: Food safety certification is recommended but not required

Course length: 6 hours (9:00 am to 3:00 pm)

Course fees include: booklets, templates and lunch

Call Marge Fagerstrom at 320-629-5199 to get on our mailing list for the next class!

Customer Service Academy

Give your employees the tools to deal with challenging situations:

  • Help employees understand how their behavior impacts the customer.
  • Employees will learn seven behaviors that will enhance their customer service skills
  • Learn to identify barriers by being a good listener, asking questions, responding, and accepting feedback.
  • Learn how to prevent customer dissatisfaction in person or on the phone.
  • Modules are customized to your “Customer Service Needs”


Contact Dawn Sandberg, 320-629-5184 or e-mail