Culinary arts
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Culinary Arts
Brunswick Community College offers entry-level training for aspiring prep cooks, line cooks, station chefs, and more. BCC Culinary Instructors offer diverse hands-on experience in the kitchen and classroom, teaching and enhancing the skills and professional qualifications necessary to excel in the professional kitchen. Programs are intentionally designed to accommodate students’ schedules for those already in the workforce.
Students of BCC’s Culinary Arts program have the opportunity to earn credentials through the American Culinary Federation’s partnership with the National Occupational Competency Testing Institute (NOCTI), offering workforce competency and college credit recommendations through NOCTI. Graduates will gain the knowledge and develop the skills to become an asset in a professional kitchen setting. They should be competent in fundamental kitchen skills, safety and sanitation, culinary math, employability skills, and basic dining service. Students will also have the opportunity to earn their ServSafe training as part of their courses.
BCC’s Culinary Arts program is a unique resource for restaurants in our community to offer their employees additional training, enabling them to become professional Culinarians. This ensures that kitchens operate at top efficiency with the highest level of productivity and profitability.
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Specialty Courses
BCC offers several one-night specialty courses designed to teach you something new in a fun and interactive atmosphere! Come alone or bring your friends. Check out our upcoming Friday Night Specialty Courses below.
Chicken Wings – June 26, 2026
This course will use the popular low-and-slow smoked then flash-fried cooking method for chicken wings, building deep-smoky flavor before giving the wings a flash-fry for the perfect crispy bite. Students will create a smoky and sweet dry rub, bourbon BBQ sauce, buffalo sauce, ranch, and bleu cheese. Perfect for home cooks, backyard grillers, and flavor seekers, his class teaches technique and gives you everything you need to recreate unforgettable wings.
Pasta – July 1, 2026
Demystify the intimidation of homemade pasta! Learn how to make homemade pasta dough and how to turn that dough into various shapes and sizes- from thin spaghetti to filled and rolled raviolis. Students will have the opportunity to make a garlic butter or tomato sauce to accompany their pasta.
Knife Skills – July 10, 2026
Sharpen your confidence in the kitchen with this hands-on introduction to essential knife skills! In this three-hour workshop, students will learn the foundational techniques every home cook and culinary professional should know when working with fruits and vegetables. Students will chop, slice, and hone their way through a series of instructor-led exercises, building accuracy and confidence. Participants will walk away with safer cutting habits, improved efficiency, and beautifully cut produce ready for cooking.
Farm to Fork – July 17, 2026
This class is designed to help you learn how to source, shop, and prepare locally grown and in-season meals. Preparing locally grown and harvested produce and proteins that you can be confident in their journey from seed to plate! Eating locally isn’t just good for your health; it builds sustainable food systems for our area. Utilizing our local farms invests in our health and our farmers. Join us in nurturing community relations while preparing delicious food in a professional kitchen setting!
ServSafe – July 21, 2026
Put down the seasoning packet and the ramen brick! Learn how to make a rich ramen broth and the expanse of tasty toppings and accompaniments that can take ramen from a convenience food to an umami experience! You will gain an understanding of different types of broths, oils, meats, vegetables, and noodles for an array of flavors to build a perfect bowl of ramen- no seasoning packet needed!
Barbecue Ribs – August 7, 2026
Get ready to build a flavor-packed dry rub to prepare smoky BBQ ribs with coleslaw and green chili corn casserole! Students will learn techniques for seasoning, timing, and creating perfectly balanced BBQ plates.
Ramen – August 21, 2026
Put down the seasoning packet and the ramen brick! Learn how to make a rich ramen broth and the expanse of tasty toppings and accompaniments that can take ramen from a convenience food to an umami experience! You will gain an understanding of different types of broths, oils, meats, vegetables, and noodles for an array of flavors to build a perfect bowl of ramen- no seasoning packet needed!
** ALCOHOL IS USED SOLELY FOR EDUCATIONAL PURPOSES. NO ALCOHOL WILL BE SOLD. RECIPES WITH ALCOHOL WILL BE RESTRICTED TO 21+, IDENTIFICATION MUST BE VERIFIED BEFORE THE START OF CLASS. CONSUMPTION IS MEASURED, LIMITED, AND SUPERVISED.
Articulation Agreements
Articulation agreements create clear transfer pathways between colleges and universities, ensuring smooth credit transfers and admission processes. The North Carolina Comprehensive Articulation Agreement (CAA) guarantees NC community college graduates with Associate in Arts or Associate in Science degrees admission to one of the 16 UNC institutions with junior status, while also facilitating credit transfers within the NC Community College System. Brunswick Community College participates in the CAA and maintains additional program-specific articulation agreements beyond this statewide framework, with detailed information available through OneStop Student Services.
