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Culinary Food & Beverage


BRCC provides a variety of courses in the fascinating and complex world of food and beverage. Programs train students in traditional restaurant and food management, as well as specific culinary skills. BRCC also offers training in the craft-beer industry.



Blue Ridge Culinary Institute
To host the Culinary Institute, BRCC is partnering with three area businesses.

  • Mayberry’s Foods in Brevard
  • Saint Paul Mountain Vineyards in Edneyville
  • Dandelion in Hendersonville

Commercial Stocks, Soups & Sauces

This course is an introduction to stocks, soups, and sauces. Students learn about classic stocks and their applications. Students also learn different types of soup preparations. And the course covers the five mother sauces and their uses. Students also learn how to use a variety of liaisons (thickeners), such as roux, cornstarch, purées, cream, and consommé. 


Introduction to Catering
This course teaches the fundamentals of the catering business. Students learn how to organize the kitchen, manage time, work with clients, and cook for large parties. The course is also an introduction to the business side of catering. Students learn how to oversee and cater events, from business luncheons to weddings to private parties. 


Product ID from Market to Kitchen
This is an introductory course in understanding the key ingredients used in culinary applications. Students gain a basic knowledge of foundation ingredients, such as salt, sugar, herbs, spices, cheeses, meats, vegetables, greens, and fruits. Field trips to a farmer’s markets and grocery stores create an understanding of how culinary ingredients and products are produced and bought. 


Professional Baking & Pastry
This course introduces students to the skills and techniques required in a baking kitchen. The student learn the principles and techniques for preparation, storage, and serving of bakery product, such as breads, cakes, pastries, cookies, fillings, and icings. Emphasis is on practical experiences in a commercial bakery.


Purchasing for Food Service
The student learn basic skills necessary to understand cost controls in purchasing for food service. The course teaches measurement, recipe costing, and yield analysis. Students study efficient food purchasing, storage, production, budgeting, and inventory, as well as the skills used to understand restaurant volumes and pricing strategies. 


Professional Kitchen Skills
This course introduces students to the professional kitchen. Students study culinary terminology, knife skills, safety and sanitary standards, and equipment and utensil functions. Students will also learn the organizational structure of the kitchen staff in various types of kitchens. The class covers recipes and the basic culinary math needed to create them.


The Cold Kitchen
This course provides a foundation to the cold kitchen. Students learn equipment and production, salads, sandwiches, cold sauces, emulsified and non-emulsified dressings, salad condiments, knife skills, and cleaning of salad greens. The classes cover the presentation of canapés and hors d’oeuvres, as well as terms and techniques. Students also learn poaching, sautéing and grilling. Registration fee includes cost of materials.


Introduction to Wine Industry and Production
This class teaches the essentials of the U.S. Wine Industry, including how western North Carolina wines compare to those from around the U.S. and the world. Through sensory evaluation, students learn to identify the numerous variables such as style, vine age, and climate and how it affects winemaking. Students taste wines with an appreciation for the art of winemaking. Students also visit a vineyard to gain an understanding of vineyard farming, as well as the winemaking process. Students must be at least 21 years old to enroll.


Restaurant Server Training
Students learn the keys to successful restaurant service. This course focuses on the importance of getting to know food-and-beverage operations, customer relations, and safety procedures, as well as the characteristics employers look for in hiring servers. Classes are taught at Mainstay’s Dandelion restaurant.


Restaurant and Food Management Courses
BRCC collaborates with Mainstay’s Dandelion restaurant located in downtown Hendersonville.


Mainstay Restaurant Server Training
The course focuses on the keys to success in the fast-paced world of restaurant serving. Classes teach important aspects of food and beverage operations: food serving, customer relations, safety procedures, as well as the individual characteristics that restaurant managers seek in hiring or retraining staff. 

ServSafe Food Safety Manager
The course prepares students for the ServSafe Food Protection Manager Certification examination.  Classes cover the essential tasks managers must know for food safety, including handling food, from receiving to storing to preparing and serving. The program provides science-based information about running a safe establishment and reducing the risk of foodborne illness.

Contact Us

Cecile Duval


Cecile Duval
Continuing Education Coordinator
(828) 694-1910