a collage of culinary students

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

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.

Specialty Courses

Get your grub on class tag

Course #44253

In this class you will learn to make a small meal from start to finish. Don’t let its size fool you! It’s small but tasteful and fulfilling!

Course #44248

Breakfast foods are the star of the show in this cooking class. Join us and learn how to prepare some new breakfast recipes for starting your day out right!

Pie in the sky course tag

Course #44254

Did somebody say Pie? Come learn to make pie dough from scratch. Then of course we will be adding fresh ingredients to make your filling. Make a pie you can be proud to serve.

bite sized goodies course tag

Course #44247

Everyone loves those bite-sized goodies that you can just grab and go. We will be making some of what will likely be your new favorites!

a collage of culinary students

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