culinary arts student

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. Here is some of what you have to look forward to learning.

Core Courses

chef chopping vegetables

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.


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.

Baking & Pastries

This course provides students with the necessary skills to bake in a commercial establishment. The The Instructor will cover baking techniques, weights and measurements, terminology, and calculations. Students will utilize these skills and gain experience baking pies, breads and cakes.

Specialty Courses

OCTOBER 20, 6-9 PM

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

6-9 PM

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!

culinary arts student

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