Central Carolina Community College Culinary Arts

The CCCC Culinary Arts Cougar Cafe in Sanford is having a "Soft Opening" today! If you are over on the Central Carolina Community College Lee Main Campus today, stop in between 11:30 and 12:30 for a treat or to curb that hunger pang!

Cougar Café Fall 2026 Weekly Specials
Thursday August 13 – Soft Opening – Limited Menu:

Hungry Cougar – $9.00
French Fries – $5.00
Cookies – $2.00
Lemon Cake – $2.50
Drinks – $1.00

We are excited to announce our First-Annual Chatham Culinary Showcase scheduled for October 7th, from 11am to 1pm, or until supplies last. Normally, we only have one Culinary Showcase per year in Lee County in the spring semester, but we decided that Chatham County might also enjoy this event, so we are expanding to the Fall semester, as well. This drop-in event will have a Mad Hatter Tea Party theme, so don't be surprised if we decide to change seats every few minutes! Entry is $20 per person with tickets available at the door (we are looking into a student discount also...).

🌟 YouthBuild Culinary Arts – From the Classroom to the Community! 🍑👨🏾‍🍳👩🏾‍🍳

The Central Carolina Community College (CCCC) YouthBuild Program empowers young adults by providing opportunities to earn their GED, develop leadership and life skills, earn industry-recognized credentials, complete community service, and prepare for college and meaningful employment.

As part of YouthBuild Culinary Arts, students receive hands-on training in food preparation, food safety and sanitation, nutrition, customer service, teamwork, and professional kitchen operations.

🍑 On Saturday, July 25, 2026, the Peach Party at the Sanford Farmers' Market marked our YouthBuild Culinary Arts students' first event at the Farmers' Market!

A special shout-out to Nathasa L. Baldwin and Nevaeh S. Smith, who stepped up and represented our YouthBuild Culinary Arts program at this first community event! 👏🏾🔥 They took what they had been learning in the classroom and put those skills into action while interacting with members of the community.

Our students prepared Grilled Peach & Garbanzo Bean Spring Mix Salad, Southern Peach Bread Pudding, and Peaches & Spice Cream Cheese Spread.

This first Farmers' Market experience gave our students an opportunity to showcase their culinary skills, practice customer service and professionalism, and gain valuable real-world experience while highlighting fresh North Carolina peaches.

🍑 Southern Peach Bread Pudding
Yield: Approximately 15 servings

Ingredients:
12 cups day-old French bread, cubed
2 (29 oz.) cans sliced peaches, drained (reserve ½ cup peach juice)
8 large eggs
4 cups whole milk
1 cup heavy cream
1 cup granulated sugar
½ cup brown sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
4 tablespoons melted butter.

Peach Cinnamon Glaze:
1 cup powdered sugar
2 tablespoons reserved peach juice
1 tablespoon milk
½ teaspoon vanilla extract.

Directions: Preheat oven to 350°F and grease a 9×13-inch baking dish. Place the bread cubes in the dish and gently fold in the peaches. Whisk together the eggs, milk, heavy cream, sugars, vanilla, cinnamon, nutmeg, salt, and melted butter. Pour over the bread and peaches and allow to soak for 20 minutes. Bake for 45–50 minutes, or until the center is set and the top is golden brown. Mix the glaze ingredients and drizzle over the warm bread pudding. 🍑🍞

We are proud of Nathasa and Nevaeh for stepping up and representing Central Carolina Community College and YouthBuild Culinary Arts in our community! 🙌🏾

From the classroom to the community—this was only the beginning for YouthBuild Culinary Arts! 🔥🍑

🌶️🔥 YouthBuild Culinary Arts – From the Classroom to the Community! 🔥🌶️
On Thursday, August 6, 2026, our YouthBuild Culinary Arts students rolled up their sleeves during class and helped prepare the delicious samples for Pepper Palooza. 👨🏾‍🍳👩🏾‍🍳

Everybody had a hand in getting us ready, but on Saturday, August 8, Kaneisha T. Smith and Nathasa L. Baldwin stepped up to the plate and volunteered to represent YouthBuild Culinary Arts at Pepper Palooza at the Sanford Farmers’ Market! 🌶️👏🏾

And let this country boy Chef Lee tell you—they showed up and showed out! 🙌🏾🔥 They served the samples our class prepared, interacted with members of the community, and demonstrated the teamwork, professionalism, and customer service skills we have been working on in class.

This is what I love about culinary education. The whole class helped prepare, and then Kaneisha and Nathasa took it to the community and helped finish the job! That's teamwork, leadership, and learning by doing.

I am proud of all of our YouthBuild Culinary Arts students for their work preparing the samples, and an extra shout-out goes to Kaneisha and Nathasa for stepping up and volunteering their time on Saturday. 👏🏾👩🏾‍🍳

Two community events down, and this country boy Chef Lee says—we’re just getting warmed up! 🔥🌶️🍴

And since folks enjoyed the samples, here’s one of the recipes from Pepper Palooza for y’all to try at home! 👨🏾‍🍳👇🏾

🌶️🥓 Roasted Pepper, Bacon & Cream Cheese Dip
Yield: Approximately 15 tasting servings
Serving Size: About 2 tablespoons

Ingredients
8 oz cream cheese, softened
½ cup sour cream
½ cup shredded cheddar cheese
½ cup cooked bacon, crumbled
½ cup roasted red bell pepper, finely diced
¼ cup roasted green or yellow bell pepper, finely diced
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
Salt and black pepper, to taste
1 tablespoon chopped green onion or parsley, optional

Directions
Roast the peppers at 425°F for 20–25 minutes until tender and lightly charred. Let cool and finely dice.

Mix the softened cream cheese and sour cream until smooth.

Fold in the cheddar cheese, crispy bacon, and roasted peppers.

Add the garlic powder, onion powder, smoked paprika, salt, and black pepper.

Mix well, cover, and refrigerate for at least 30 minutes to let those flavors come together.

Serve chilled with tortilla chips, crackers, toasted bread, or fresh vegetables.

👨🏾‍🍳 Chef Lee’s Country Kitchen Tip: Make that bacon good and crispy, and save a little to sprinkle over the top with some roasted peppers. Creamy, cheesy, smoky, and country-boy approved! 🥓🧀🌶️🔥

Are you interested in improving your Baking skills? If so, we have a Continuing Education class just for YOU! This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics included are yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes, cookies, icings, glazes and basic sauces. This evening class will be held in the Dennis Wicker Civic Center Addition in Sanford. and will meet on Tuesdays from 5:30 PM - 8:30 PM, running from August 25, 2026 to September 22, 2026.

Link in comments!

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Attention aspiring Bakers - CCCC Culinary Arts introduces a Baking Certificate Program - no need to go through all of the Culinary Classes if you just are interested in Baking. We now have a quick 2-semester program to obtain your Baking Certificate!

We hope to see you here next month!!
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Program Planning Guide
Baking and Pastry Certificate (C55150BP)

Program Length: 2 semesters
Program Sites: Lee Main Campus; Chatham Main Campus
Career Pathway Options: Associate in Applied Science Degree in Culinary Arts

Students in these courses will develop essential baking and pastry skills, preparing them for careers in the culinary and hospitality industries. They will learn the fundamentals of baking, including ingredient functions, precise measurements, dough preparation, and baking techniques for cakes, cookies, pies, tarts, and pastries. Advanced courses will introduce them to classical and frozen desserts, cake and torte decorating, and elegant dessert plating. Hands-on lab experiences will enhance their proficiency in pastry applications, enabling them to create high-quality baked goods for buffets, special events, and fine dining establishments. Additionally, students will explore the science behind cooking and baking, gaining an understanding of how heat, emulsification, and leavening agents affect food texture and flavor.

Graduates may work as pastry chefs in restaurants, hotels, bakeries, or catering businesses, specializing in the production of artisan breads, pastries, and desserts.

Suggested Course Schedule - 1st Semester (fall)
CUL 110 Sanitation and Safety
CUL 150 Food Science
CUL 160 Baking I
CUL 160A Baking I Lab

2nd Semester (spring)
BPA 120 Petit Fours & Pastries
BPA 150 Artisan & Specialty Bread
CUL 260 Baking II

Total Semester Hours Credit Required for Graduation: 18

Effective Term: 2026FA

Course Descriptions and Credits:
BPA 120 Petit Fours & Pastries
Prerequisite: CUL 110 and CUL 160
This course introduces the basic principles of the preparation and plating of a variety of petit fours and individual dessert pastries. Emphasis is placed on traditional and contemporary petit fours and pastries utilizing updated production methods. Upon completion, students should be able to produce individual pastries and petit fours for buffet and special event settings. 3 credits

BPA 150 Artisan & Specialty Bread
Prerequisite: CUL 110 and CUL 160
This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, and other breads utilizing a variety of grains. Upon completion, students should be able to prepare artisan and specialty breads that meet or exceed the expectations of restaurant and retail publics. 4 credits

CUL 110 Sanitation & Safety
This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam. 2 credits

CUL 150 Food Science
This course covers the chemical and physical changes in foods that occur with cooking, handling, and processing. Emphasis is placed on practical application of heat transfer and its effect on color/flavor/texture, emulsification, protein coagulation, leavening agents, viscosity, and gel formation. Upon completion, students should be able to demonstrate an understanding of these principles as they apply to food preparation in an experimental setting. 2 credits

CUL 160 Baking I
Corequisite: CUL 110
This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products. 3 credits

CUL 160A Baking I Lab
Corequisite: CUL 110 and CUL 160
This course provides a laboratory experience for enhancing student skills in basic baking. Emphasis is placed on the practical experiences of yeast/chemically leavened products, laminated/pastry dough, batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate a basic proficiency in bakeshop applications. 1 credit

CUL 260 Baking II
Prerequisites: CUL 110 and CUL 160
This course is designed to further students' knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills. 3 credits

Week 4 of Kids Cook Summer Camp in Chatham County has been wild! These kids are extra enthusiastic and are all great eaters, too.

Week 3 of Summer Camp in Chatham County was so much fun with our Jr. Bakers! They worked hard and made the whole building smell amazing.

What a Great Class! Chef Kelly's Farm to Jar class was a success, and we hope to bring it back for more opportunities to learn about food preservation with our lovely student Farm grown produce. Here are some pics of the students in action.

Thanks to Charlie for sending me the photos😀

Week 2 of Chatham County Summer Camp - Jr. Chef Cooking - has gone really well! We have some lovely students that have a lot of enthusiasm, and it has been a pleasure.