Artisanal | NorthWest Arkansas Community College

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Artisanal Foods


The Artisanal Foods program at Brightwater provides students with a comprehensive food system approach and the skills required to prepare hand crafted delicacies using the best of old world techniques and the scientific knowledge of the 21st century.

Students will learn the cultural, historical, scientific, and technical underpinnings of their craft, with courses taking students off campus to the field.

Our Artisanal Foods program emphasizes the teachings in food preservation, butchery, and artisanal bread baking and builds a strong foundation in culinary skills. Students in this program will be an asset to restaurant or retail kitchens, having specialized knowledge and skills that are in growing demand.

  • Appied Farming
  • Seasonal Kitchen
  • Butchery and Charcuterie
  • Advanced Breads

CISQ 1103 Intro to Computer Information
ENGL 1013 Composition I
ENGL 1023 Composition II

Choose ONE

MATH 1003 Survey of Technical Math OR
MTCM 1003 Comm and Math for Workforce AND MATH 1001 Special Topics Surv Tech Math
MATH 1204 College Algebra with Review
*

* Students intending to transfer to a 4 year institution should take College Algebra

FDST 1003 Food Systems
FDST 1013 Food Safety
FDST 1023 Foundations
FDST 1103 Culinary Nutrition
FDST 1503 Beverage Management
FDST 1603 Cost Control

FDST 1033
FDST 1043
FDST 1203 Baking
FDST 1213 Breads
FDST 1403 Butchery and Charcuterie
FDST 2013 Seasonal Kitchen
FDST 2043
FDST 2213 Advanced Breads
FDST 2803 Culinary Capstone
FDST 2903 Internship **

** FDST 2911 Practicum I, FDST 2921 Practicum II, and FDST 2931 Practicum III, may substitute for FDST 2903 Internship

Degrees and Certificates

AAS in Food Studies with an emphasis in Artisanal Food
Certificate of Proficiency in Artisanal Food
Technical Certificate in Artisanal Food