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.

Located in the brand new Douglas Terhune Center for Culinary Arts, the 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.

Examples include:

• Chef de cuisine
• Sous chef
• Expediter
• Cooks and Assistants

If you love food, fine dining, and getting creative in the kitchen, follow your culinary passion! A career in the culinary arts may be for you, Bon Appétit. To register, click on the REGISTER ONLINE button below and enter the course name or number in the Search field. For assistance or additional information on other courses, contact onestop@brunswickcc.edu.

Core Courses

Culinary Foundations

In this course, students will gain a fundamental understanding of safety, sanitation, and food preparation principles associated with commercial foodservice. Instruction will include project-based learning, portion control, inventory, teamwork, guest speakers, customer experiences, and feedback.

Culinary Edge

In this course, students will learn modern techniques in the preparation and presentation of food using sauté and grill techniques. Students will gain an understanding of the four workstations, including proper lock-down and clean-up procedures.

ServSafe

This course is designed for students who are interested or already working in the foodservice industry. Emphasis is placed on: attitude development; sanitation and safety; food service terminology and procedure; tools and equipment; and basic food preparation. An additional fee for the final exam is required during the final class. The fee must be paid with a credit card.

Specialty Courses

In this class, you will learn how to source, shop, and prepare locally grown and in-season meals and be confident of their journey from seed to plate. Eating locally isn’t just good for your health, it builds sustainable food systems for our area. Utilizing the harvests from local farms invests in our health and our farmers.  Join us in nurturing community relations while preparing delicious food in a professional kitchen setting! 

Get ready to prepare healthy, savory recipes using root vegetables! Enjoy working with seasonal favorites and feasting on the finished products!

Ready, set, GUMBO! Chef Ryan McCoy brings a taste of the bayou to Brunswick County, featuring one of New Orleans’ most famous dishes. You will learn the Ten Commandments of authentic gumbo – while making your own hot pot of the delicious dish! 

There’s nothing quite like International Cuisine. Spend these evenings preparing dishes from a country or region of the world. You’ll cook with ingredients based on geography, cultural aspects and historical references.

We all know that Thanksgiving is all about the sides. Learn some new twists on old favorites and enjoy the results!

Warm soup on a cold day is a delight. Join us and experience fun, hands-on, step-by-step soup making and tasting!