Culinary Arts | NorthWest Arkansas Community College

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Become a Culinary Professional


NWACC's Brightwater Culinary Arts program offers an inquiry-based approach that prepares students to become culinary professionals. The program encourages students to ask questions and experiment in order to facilitate a deep understanding of ingredients and cooking methods.

Students will learn how food is grown, transported, and processed. They’ll understand the impact of flavor as well as the impact food has on human health and the environment. All Culinary Arts students will participate in growing food at our on-campus farm, will learn butchery and charcuterie skills, methods of food preservation, and will study culinary nutrition following the innovative curriculum developed by the Goldring Center for Culinary Medicine. 

Culinary skills will be showcased at Brightwater’s on-campus restaurant and through an internship designed to help individuals transition from student to professional. Brightwater strives to encourage our students to be influencers in society by seeing food as a more than just food, but as a connector to culture, art, the environment, and our own community.

  • Applied 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 1403 Butchery and Charcuterie
FDST 2013 Seasonal Kitchen
FDST 2003 World Cuisine
FDST 2013 Seasonal Kitchen
FDST 2023 Events Catering
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 Culinary Arts
Certificate of Proficiency in Culinary Art
Technical Certificate in Culinary Art

Careers