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)