Culinary Arts Program Support and Development

  • Description
  • FAQ

The purpose of the Culinary and Baking & Pastry Arts program is to provide our students with opportunities to gain hands-on experience from an industry-experienced faculty. Our programs combine a strong business management core with a special focus on the unique challenges in the fields of hospitality and culinary arts to enhance each student's career and earning potential


The Culinary and Baking & Pastry Arts programs are costly to operate on several levels. The estimated expenses for these programs for equipment, supplies, and other associated program needs is approximately $50,000 per year.

The needs of these programs are myriad and include but are not limited to:

  • Textbooks and exam sheets for students

  • Uniforms required for students.

  • Urgent and unique needs for students

  • Competition entrance and associated cost.

  • Kitchen lab equipment.

  • Teaching supplies for the programs.

  • Chef jackets, aprons, and hats for Culinary and Baking Faculty.

  • Continuing education for faculty.

  • Certification fees for faculty.

This Curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice and health care facilities.

Sandhills has provided strong foundations to students transferring to universities, and it has helped the unemployed move into new careers. Sandhills has built beautiful gardens, provided concerts and lectures, offered classes to lifelong learners, taught the illiterate to read, and participated actively in the area's economic development.


The needs of these programs are myriad and include but are not limited to:

  • Textbooks and exam sheets for students. Sometimes Pell (financial aid offered by the state and federal government) isn’t enough or a student isn’t eligible for a scholarship and they need a textbook for a class. Texts and exam sheets are very expensive often running up to a couple of hundred dollars for a single book.
  • Uniforms required for students. The students are able to purchase uniforms with their Pell money if they are eligible but often half way through the semester a jacket or apron needs replacing because of wear and tear. We have also purchased graduating cap and gowns for students when they weren’t aware of the upcoming additional costs.
  • Urgent and unique needs for students. This doesn’t happen very often but if we are able to help with a tank of gas or a tire for their car so they can get to class it makes an instant and positive impact.
  • Competition entrance and associated cost. For the past 8-10 years our faculty and students have been involved in competitions. Most competitions are within North Carolina, however, sometimes we travel out of state. Funds could be used to cover entrance fees with applications In addition to costs associated with purchasing products production of practice runs and presentation competition show pieces.
  • Kitchen lab equipment. Equipment such as mixers, stoves, ovens, fryers, and many other large scale items are under constant use inducing wear and tear in the lab kitchen setting used by students daily in the program. These pieces of equipment are critical in maintaining an excellent and industry standard learning environment for our students.
  • Teaching supplies for the programs. Each semester there is a constant need for clean linens, replacement plates, glasses, silverware, and other serving aids. As basic as these items sound they are important to professional training and our ability to create a realistic lab experience for our students.
  • Chef jackets, aprons, and hats for Culinary and Baking Faculty. These uniforms require frequent replacement due to the nature of their environment and use.
  • Continuing education for faculty. Faculty are strongly encouraged to stay relevant in their field to ensure the students are staying current. There is a faculty development fund and subsequent committee that supports these efforts, however, there are limited funds and often there isn’t enough to go around.
  • Certification fees for faculty. All full time faculty and most adjunct faculty within our department hold certifications with professional organizations and these require re-certification every 3-5 years. There is often a fee associated with this process in addition to mandatory training. This training is sometimes online or often in a traditional setting off-campus and sometimes out of state.

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