culinary arts student grilling chicken

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

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

Course #42314

Become a more confident baker this spring! Get an introduction to baking and cake decorating. Learn to make flaky, elegant pies and tasty pastry.

Course #42315

It’s time for fresh spring vegetables! Join our class and learn some new twists on old favorites.

Course #42499

Learn how to select, prepare, and present vegetables and fruits. Make delicious fresh dressings, fruit purees, jams, and more!

Course #42417

Learn how to make appetizers for any occasion including a stunning Charcuterie board featuring a bounty of fresh, high-quality ingredients and a variety of textures and flavor profiles.

Course #42420

They’ve been around since the 1800s but cupcakes are as popular as ever! Learn how to add your personal twist and creativity to this classic treat with icings, fillings, and flavors.

Course #42497

Here’s your chance to explore the world of canning and preserving. Explore tomatoes and how to safely can them for future use. Make a batch of delicious bread and butter pickles too!

Course #42419

Just in time for fall, spend an evening learning to bake fresh bread and sweet buns!

Course #42418

Learn to braise and brine a whole chicken. Your tastebuds will never be the same.

Course #42498

There’s no time like the holidays to make homemade candy! The possibilities are endless and oh so sweet!
culinary arts student grilling chicken

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