Public Relations

NWACC Culinary Arts Students Offer Baked Goods
at Local Farmers’ Markets and Restaurants

For information, contact Norma Dees, Director of Marketing, 479-936-5116

BENTONVILLE (Wednesday, Sept. 3, 2008) - The NWACC Culinary Arts program will sell fresh baked goods at the Fayetteville, Bentonville, and Rogers farmer’s markets beginning Saturday, Sept. 13, and continuing each weekend until the markets close in October and November.

The students will offer a variety of baked goods, including artisan loaf breads, quick breads, cookies, and bar cookies. Proceeds from the project will be used to purchase supplies and new baking equipment for the program which is located at the NWACC Regional Technology Center in Fayetteville.

According to Chef Lou Rice, director of the NWACC Culinary Arts and Hospitality program, this project will offer a range of practical experience to the students. “We feel that a strong working relationship with the markets and the local farmers that supply them will give students a valuable practical real world opportunity to learn production, delivery and marketing techniques used in the hospitality business daily,” said Rice. “Working through the markets will provide the perfect lab experience for students to see where food and business both come together.”

In addition to the farmer’s markets sales, the Culinary Arts program also plans to market their breads for purchase to local restaurants, who will offer it to their patrons as part of their meal. Crabbys in Bentonville and Bordinos in Fayetteville are participating in the program and more restaurants are expected to join in supporting the baking students at NWACC.

For more information about the Culinary Arts and Hospitality program at NWACC, contact the Regional Technology Center at 479-444-3058, ext. 111.

For questions/comments on this content, please contact Lou Rice.

This page was last updated on:  December 21, 2009 @ 8:51 am