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 focus 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 foodservice 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

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.

Culinary Arts I

Part I in a three-part series provides students with a foundational understanding of the foodservice industry and opportunities to build technical skills in food preparation and service. Upon completion, students will have learned basic knife skills, cooking techniques — stir-fry, sautee, grilling, pan-frying, roasting, steaming, baking, and preparation of stocks and leading mother sauces. Students will have the opportunity to earn ServSafe®️ certification and participate in a work-based learning opportunity.

Culinary Arts II

Part II in a three-part series focuses on food preparation techniques, business and customer service. Topics included in this course are desserts and baked goods; meat, poultry, and seafood; and stocks, sauces, and soups. Upon completion, students will have learned classical and modern cooking techniques, recipe development, the importance of consistency, and clean work methods Menu Planning, purchasing, and receiving.

Culinary Arts III

Part III Advanced Studies in Culinary Arts is a culminating course that places emphasis on customer service and Work-Based Learning opportunities. While students participate in a WBL, they will use their skills from part I & II and management and business concepts, customer communication, and customer service to successfully perform in a real-world work environment.

Holiday Treats

If you are looking to fine-tune your baking skills or nail that holiday dessert table, we’ve got you covered. Topics will include recipes for chocolate lovers, lemon fanatics, salty-sweet cravers, and everyone in between. Upon completion, students will be able to prepare a batch of sweets as gifts for neighbors, teachers, and holiday guests.
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