Asheville-Buncombe Technical Community College

Culinary Technology

National Champions American Culinary Federation Junior Hot Food Competition 2007!

 

Our Culinary Technology program is accredited by the American Culinary Federation. 

 

Education for a Life Time

Today's employers want employees who will be successful in tomorrow's economy. At A-B Tech, we prepare our students to be effective culinary leaders as well as responsible citizens. By integrating the specialized culinary skills of preparation, management, and service with the vital workforce demands of critical thinking, clear communication, business ethics and teamwork skills, a well rounded culinary professional is developed.

Hands-On Education

Culinary Arts students learn by doing. Students participate in practical education experiences that translate classroom learning to real life. Opportunities include:

• 5 state-of-the-art kitchens and equipment
• cooperative education positions with industry-respected leaders
• on-campus restaurant with a banquet room and five dining rooms
• chef demonstrations in elevated demo kitchen/hall

Culinary Competition Awards

• North Carolina State Student Culinary Competition, Gold Medals 1997 -2001, 2003-2009.
• American Culinary Federation Southeast Regional Student Culinary Competition, 1st Place 1997, 2003, 2006, 2007, 2009.
• Silver Medal at American Culinary Federation National Student Culinary Competition, 1997 and 2003.
• Second Place Gold Medal at American Culinary Federation National Student Culinary Competition, 2006. 
• First Place Gold Medal at American Culinary Federation National Student Culinary Competition, 2007. 
• 1st Place, American Culinary Federation Southeast Regional Culinary Knowledge Bowl Competition, 2003
• Student won 2nd Place in National Young Chef Rotisseur Competition, 2005 and 2006.
• Student represented American Culinary Federation at World Junior Chef Challenge, Auckland, New Zealand, 1999
• Graduate on the National Culinary Olympic Team 1992, 1996

Successful Graduates

Numerous graduates hold important culinary leadership positions throughout the country.

• Vice President Culinary and Corporate Chef of Ritz Carlton Hotels
• Owner/Partner Outback Restaurant
• Pastry Chef French Laundry
• Executive Chef Kendall Jackson Wineries
• Associate Editor, The Rosengarten Report