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
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.
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.
International Cuisine
This course provides in-depth techniques for students interested in cuisine from Germanuy, Italy, Japan, and Spain. Each dish will concentrate on ingredients relevant to culture and geography. This is an approved CCP course for Brunswick County hig school students that have completed the pre-requisites.
Specialty Courses
MARCH 15, 6-9 PM
A home cook’s recipe repertoire is not complete without our beloved Southern icon – the Buttermilk Biscuit. Learn technique and skill to make a flaky, buttery biscuit- sure to bring everyone around the table and asking for more. In addition to our southern belle, the buttermilk biscuit, you will learn an originally Scottish treat – the scone. Often confused with a biscuit, scones are a more delicate, and crumblier, layered (but not flaky!) bread that can be made sweet or savory with minor adjustments but are always a delicious indulgence!
APRIL 19, 6-9 PM
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, vegetable, and noodles for an array of flavors to build a perfect bowl of ramen- no seasoning packet needed.
MAY 17, 6-9 PM
The sweet and savory combination of skillet fried chicken and waffles isn’t just about the recipe, but also technique! Learn how to make crispy, crunchy skillet-fried chicken and a sweet, delicate waffle, drizzled with real maple syrup (or hot honey)! Learn the fascinating history of this dish and it’s Harlem-roots while making a meal that is sure to elevate your kitchen table for years to come.
