The Frances Morgan Roberson Culinary Arts program will introduce students to the basic fundamental concepts, skills, and techniques needed for entry-level cooking in the restaurant industry.  Emphasis is placed on planning and understanding recipes, measurements, culinary terminology, knife skills, safe food handling, nutrition, cooking methods, flavorings, seasonings, and other related topics. The course will also include cost control as related to food preparation; menu development and design; the importance of hospitality in the industry; purchasing, inventory, and storage; and basic restaurant management.

April 24 - May 15, 2017
Monday evenings, 6 pm to 9 pm
This 4-week class will focus on braising, sauteing, roasting, pan-frying, and knife skills.

12 hours

*$70 registration fee, $1.25 student accidental insurance fee, $100 supply fee

No textbook is required for this 4-week class.

One scholarship per class is available through the Frances M. and William "Bill" R. Roberson Endowment.  Scholarship applications are available through the Division of Continuing Education. This scholarship is awarded at the time of registration and covers the total registration fee.

Students may also apply for the BCCC Foundation Continuing Education scholarship.  Applications are also available through the Division of Continuing Education. This scholarship is a reimbursement scholarship, awarded at the time of completion.  Students are responsible for all costs, at the time of registration.


For more information about these courses, please contact:

Lou Stout
Director of Workforce Initiatives
Building 8, Room 804
Phone:  (252) 940-6307
Fax:  (252) 940-6254