Culinary Arts
91国产视频 offers entry-level training for aspiring prep cooks, line cooks, station chefs, and more. 91国产视频 Culinary Instructors offer diverse hands-on experience in the kitchen and classroom, teaching and enhancing the skills and professional qualifications necessary to excel in the professional kitchen. Programs are intentionally designed to accommodate students’ schedules for those already in the workforce.
Students of 91国产视频鈥檚 Culinary Arts program have the opportunity to earn credentials through the partnership with the (NOCTI), offering workforce competency and college credit recommendations through NOCTI. Graduates will gain the knowledge and develop the skills to become an asset in a professional kitchen setting. They should be competent in fundamental kitchen skills, safety and sanitation, culinary math, employability skills, and basic dining service. Students will also have the opportunity to earn their ServSafe training as part of their courses.
91国产视频’s Culinary Arts program is a unique resource for restaurants in our community to offer their employees additional training, enabling them to become professional Culinarians. This ensures that kitchens operate at top efficiency with the highest level of productivity and profitability.
Core Courses
Culinary I, Foundations
This introductory course provides students with a comprehensive experience focusing on safety, sanitation, nutrition principles, equipment usage, knife skills, measuring, and recipe conversion. Students will experience a combination of lecture and project-based learning that prepares them to be successful in the food service industry. (Culinary Arts Prep Cook). Successful students will earn industry-recognized credentials. Pre-requisite: Online Culinary Arts Orientation class.
Culinary II, Advanced Cookery
This course provides students with a comprehensive experience focusing on safety, sanitation, nutrition principles, equipment usage, knife skills, measuring, and recipe conversion. Students will experience a combination of lecture and project-based learning that prepares students to be successful in the food service industry (Culinary Arts Prep Cook). Successful students will earn industry-recognized credentials.
ServSafe
The course is designed to give the food handler the understanding of proper sanitation precautions and point out the results to be expected should these precautions not be taken. The course will deal with the study of infection and illness, proper food handling techniques, personal hygiene, and personal safety. Students will be made aware of the regulations of the Occupational Health & Safety Act.
Baking & Pastry
This course provides students with the necessary skills to bake in a commercial establishment. 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.
Bartending
This course prepares students to mix, pour, and serve cocktails through lecture and hands-on experience. Instruction will include bar setup, barware, garnishes, beer and wine service, classic cocktails, basic hospitality, and North Carolina’s Alcohol and Law Enforcement (ALE) consumption laws.
Foodservice Management
Foodservice Management addresses the overall operation of a foodservice operation- planning, production, organization, leadership, sales, marketing, menu planning, and more. Students will learn how to read income statements, make a profitable menu, hire trained staff, and control costs. This course is geared to current foodservice operators and individuals interested in opening new businesses.
Culinary Nutrition
Culinary Nutrition teaches students how to incorporate healthy, balanced dietary techniques into foodservice operations. Students will gain a thorough understanding of Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today鈥檚 customers.
Cake Decorating 101
Cake Decorating 101 covers basic to advanced cake decorating techniques. Instruction will include frosting, borders, flowers, writing, fondant, and more. Students will learn how to construct a tiered cake for weddings and special occasions. Unleash your creativity and turn your cakes from ordinary to extraordinary!
Specialty Courses
91国产视频 offers several one-night specialty courses designed to teach you something new in a fun and interactive atmosphere! Come alone or bring your friends. Check out our upcoming Friday Night Specialty Courses below.
Coming Soon: Spend Friday Nights in Our Kitchen
Chicken Wings – June 26, 2026
This course will use the popular low-and-slow smoked then flash-fried cooking method for chicken wings, building deep-smoky flavor before giving the wings a flash-fry for the perfect crispy bite. Students will create a smoky and sweet dry rub, bourbon BBQ sauce, buffalo sauce, ranch, and bleu cheese. Perfect for home cooks, backyard grillers, and flavor seekers, his class teaches technique and gives you everything you need to recreate unforgettable wings.
Pasta – July 1, 2026
Demystify the intimidation of homemade pasta! Learn how to make homemade pasta dough and how to turn that dough into various shapes and sizes- from thin spaghetti to filled and rolled raviolis. Students will have the opportunity to make a garlic butter or tomato sauce to accompany their pasta.
Knife Skills – July 10, 2026
Sharpen your confidence in the kitchen with this hands-on introduction to essential knife skills! In this three-hour workshop, students will learn the foundational techniques every home cook and culinary professional should know when working with fruits and vegetables. Students will chop, slice, and hone their way through a series of instructor-led exercises, building accuracy and confidence. Participants will walk away with safer cutting habits, improved efficiency, and beautifully cut produce ready for cooking.
Farm to Fork – July 17, 2026
This class is designed to help you learn how to source, shop, and prepare locally grown and in-season meals. Preparing locally grown and harvested produce and proteins that you can be confident in their journey from seed to plate! Eating locally isn’t just good for your health; it builds sustainable food systems for our area. Utilizing our local farms invests in our health and our farmers. Join us in nurturing community relations while preparing delicious food in a professional kitchen setting!
ServSafe – July 21, 2026
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, vegetables, and noodles for an array of flavors to build a perfect bowl of ramen- no seasoning packet needed!
Barbecue Ribs – August 7, 2026
Get ready to build a flavor-packed dry rub to prepare smoky BBQ ribs with coleslaw and green chili corn casserole! Students will learn techniques for seasoning, timing, and creating perfectly balanced BBQ plates.
Ramen – August 21, 2026
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, vegetables, and noodles for an array of flavors to build a perfect bowl of ramen- no seasoning packet needed!
** ALCOHOL IS USED SOLELY FOR EDUCATIONAL PURPOSES. NO ALCOHOL WILL BE SOLD. RECIPES WITH ALCOHOL WILL BE RESTRICTED TO 21+, IDENTIFICATION MUST BE VERIFIED BEFORE THE START OF CLASS. CONSUMPTION IS MEASURED, LIMITED, AND SUPERVISED.
