Tag Archive for: #vgccculinaryprogram

VGCC Culinary Arts program accepting reservations for lunch April 5

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— courtesy VGCC

The Culinary Arts program at Vance-Granville Community College is inviting the public to enjoy a gourmet lunch prepared by students on Thursday, April 5, from 11:30 a.m. to 12:30 p.m.

The luncheon will be held at the Masonic Home for Children on College Street in Oxford, where the Culinary program is based.

Tickets are $9, plus applicable taxes and Eventbrite fees, and can be purchased online at tinyurl.com/culinaryApril5. Note that the Eventbrite ticketing website works best in the Mozilla Firefox and Google Chrome web browsers.

“The successful planning and execution of the luncheon will give our students the opportunity to practice and demonstrate both front and back of the house skills,” said Chef Teresa Davis, the VGCC Culinary Arts program head.

She said the buffet menu is set to include:

Shrimp and Artichoke Orzo Salad
Pan Seared Chicken Breasts with Pea and Parmesan Pan Sauce
Roasted Glazed Sweet Potatoes
Creamed Kale or Lemony Green Beans
House Made Rolls, and
Apple Puffed Pastry with Vanilla Ice Cream.

For more information about the Culinary Arts program, contact Chef Teresa Davis at davist@vgcc.edu or (919) 690-0312.

–VGCC–

VGCC Culinary program moves to new scheduling format

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The Vance-Granville Community College Culinary Arts program is changing the way it schedules core courses when the fall semester begins on Aug. 14. Culinary courses will now be taught in eight-week sessions rather than in the traditional 16-week semester format.

“One benefit of the eight-week format is that our students will have more concentrated time in each specific lab,” explained VGCC Culinary Arts Program Head/instructor Chef Teresa Davis. Even though each individual course will be completed in fewer weeks than under the former schedule, the amount of instructional time spent in each course will be the same. A baking class might meet for three hours each week instead of one hour, for example, allowing students to continue their training rather than waiting several days between classes.

“We think that this schedule should make it easier for many students to schedule their classes around their jobs and other responsibilities, along with any Work-Based Learning opportunities that they may have,” Davis added.

Four courses will be offered during the fall semester’s first eight-week mini-term, from Aug. 14 through Oct. 11: Sanitation & Safety (CUL-110), Baking I (CUL-160), Culinary Skills II (CUL-240) and Pastry & Confections (CUL-280).

Then, two other courses will be offered from Oct. 12 through Dec. 11: Culinary Skills I (CUL-140) and Global Cuisines (CUL-230).

The Culinary Arts degree program, based at the Masonic Home for Children at Oxford, prepares students to assume positions as trained culinary professionals in a variety of settings, including full-service restaurants, hotels, resorts, clubs, catering operations, contract foodservice, and health care facilities. In addition to the associate degree, VGCC offers certificates in “Basic Baking” and “Restaurant Hospitality.” Eligible high school students can enroll in Basic Baking through the Career & College Promise program.

For more information about the Culinary Arts program, contact Chef Teresa Davis at davist@vgcc.edu or (919) 690-0312.

Recent VGCC Culinary Arts graduate Hayya Wright of Louisburg prepares a dish in the kitchen at the Masonic Home for Children at Oxford, where the program is based. (VGCC photo)