Culinary Arts

If you long to create inspiring cuisine using classical techniques, you’ve come to the right place. Creative entrees, artisan breads, charcuterie, French pastries—this is just the beginning of what students will learn here at Brunswick Community College Culinary Arts Program.

Brunswick Community College Culinary Arts program prepares future working cooks and chef assistants in providing courses for students desiring personal enrichment, and enhancing the skills and professional qualifications of chefs and cooks currently employed in the industry.  The program provides students with intensive professional and practical experience and a hands-on approach to the daily operation of a professional kitchen.  Our programs focuses on cooking skills development, problem solving, and challenging students to critically evaluate the strengths and weaknesses of culinary operations and identify entrepreneurial approaches to operations.

Employment in the food service area is growing and will continue to grow in Brunswick County.  Some career possibilities include positions in restaurants, clubs, bakeries, hotels and institutions. There are many different kinds of kitchen organization and, as a result, position titles vary.

Here are some examples:
• Chef de cuisine
• Sous chef
• Expediter
• Cooks and Assistants

Upcoming Classes

  • Introduction to Baking and Pastries
  • August 18th- December 10, 2015

  • Advanced Baking & Pastry: Part II
  • January 21 – May 12, 2016

  • Baking & Pastry Presentation: Part III
  • May 17 – September 1, 2016

  • Christmas Expressions: Baking for the Holidays
  • November 11- December 14, 2015

  • Basic Techniques: Part I
  • August 17 – November 9, 2015

  • Advanced Techniques Basic Culinary: Part II
  • January 20 – April 4, 2016

    So if you love food, fine dining and getting creative in the kitchen: follow your culinary passion! A career in the culinary arts may be the right path for you, Bon-appetit.

    To learn more about this program, please contact Lori Summerlin at (910) 755-7408

     Links and PDF’s

  • Farm to Fork
  • Holiday Baking
  • Basic Techniques Basic Culinary: Part I
  • Advanced Techniques Basic Culinary: Part II
  • Intro to Baking and Pastries
  • Intro to Baking and Pastry: Part II
  • Intro to Baking and Pastry: Part III
  • Contact

    Lori A. Summerlin
    Director, Community Services Programs Computer Info. Technology/Computer Programming Inst.

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