Central Carolina Community College Culinary Arts

05/21/2026

CSP-CULF1-C2684 Farm to Jar Food Preservation (104725)
Summer 2026 Ce2

Instructor - Kelly A. Burton
Meeting Information
W, Th 2:00 PM - 5:00 PM
6/24/2026 - 6/25/2026
Pittsboro Main Campus, Chatham, Lucier Hall 0145

Date 6/24/2026 - 6/25/2026
Seats Available 12
Credits 0.6 CEUs
Graded, Pass/Fail, Audit

Course Description
Learn the art and science of extending the harvest in this hands-on introductory course focused on home food preservation. Students will gain foundational skills in traditional techniques for farm-fresh products, including water-bath canning, fermentation, quick pickling, and oven drying. Under instructor guidance, participants will practice fundamental methods for cleaning, storing, and preparing produce while following strict food safety and sanitation protocols. The course covers the proper use of preservation equipment, including jars and dehydrators, to ensure high-quality results for the home pantry. By the end of the course, students will have the basic knowledge to apply several preservation styles and understand how to safely process seasonal harvests year-round. All core course materials and supplies will be provided by the college; however, students are responsible for bringing their own apron, hat, and steel-toed shoes for participation in the kitchen.

**** Required Material & Supplies: An apron, hat, and closed-toe shoes are required for participation in the kitchen.

Additional Information
Tuition: $74.00
Community Service Program
Additional Course Fees
Fees listed here are in addition to general tuition and fees charged at registration.
CE Accident Insurance: $1.00
Technology Fee-CE: $3.00
Security Fee - Continuing Ed: $2.00

ENROLL HERE!
https://ss-prod.cloud.cccc.edu/Student/InstantEnrollment/Search?keyword=jar

05/11/2026

The Garde Manger Class in Pittsboro was lucky enough to visit Celebrity Dairy's farm and learn about the production of their cheeses and other products last week. They were nice enough to bring their Administrative Assistant (I was thrilled!) and we got to hold and feed baby goats, plus we saw so many other animals - lots and lots of goats, two llamas, potbellied pigs, geese, ducks, chickens, several cats and one good dog! It was very informative and fun, and we even got to sample several cheeses and gelato!

Communities In Schools of Chatham County Chatham County, North Carolina Chatham Mills Farmers' Market Chatham Marketplace Pittsboro EATS! Pittsboro Farmers Market

05/11/2026

🔥 Week 4 – Gas vs. Charcoal… We Finished Strong! 🔥

For our final week of BBQ Essentials, students explored one of the biggest debates in grilling: Gas vs. Charcoal. Both grills can produce great food—but learning how to control heat, flavor, timing, and technique is what really matters.

This final class also became a special Mother’s Day Tribute, where students prepared and shared a full meal with heart, teamwork, and appreciation. ❤️

🍽️ This Week’s Menu Included:
🍔 Hamburgers
🥩 Pork Chops
🔥 Oven-Grilled Pork Ribs
🥩 Beef Skewers
🍚 Rice and Beans
🥔 Potato Salad
🍉 Grilled Watermelon
🍌 Banana Pudding

And yes… when the rain came, the grilling didn’t stop! 🌧️🔥
We adapted, moved inside, and kept cooking. That’s part of real culinary work—learning how to adjust, problem solve, and still put out quality food no matter the situation.

Students worked through the entire process—from prep and seasoning to grilling, plating, and presentation. This week really showed how much confidence and growth had taken place over the course of the class.

A special shoutout to Shelby Forbes, a mother mastering pork chops on the grill this week! 🔥👏 From managing heat to getting beautiful grill marks and proper doneness, Shelby stepped up with confidence and showed real growth on the grill.

🌸 A special thank you to Chef Diana for donating the lovely flower arrangements for this event. The flowers added a beautiful touch to our Mother’s Day Tribute and helped make the evening feel extra special. ❤️

🔥 We compared:
✔️ Gas grill heat control and consistency
✔️ Charcoal flavor and smoke development
✔️ Direct vs. indirect cooking methods
✔️ Timing multiple proteins at once
✔️ Resting and serving techniques

And let me tell you… the food spoke for itself! The presentation, grill marks, teamwork, and ex*****on all reflected the hard work students put in throughout the course.

🔥 Chef Lee’s Grill Tip of the Week:
“The grill doesn’t make the cook—the cook makes the grill.”
Whether you cook on gas or charcoal, success comes from patience, preparation, and learning how to control your heat.

This class was more than just grilling food—it was about building confidence, learning teamwork, and developing real culinary skills through hands-on experience.

👏 Proud of every student that showed up, learned something new, and kept pushing themselves each week.

We started with the basics… and finished with fire. 🔥

05/06/2026

05/04/2026

Scenes from last week's Basque-ish Picnic on the Patio at CCCC Chatham Main Campus... if you missed it, we will be back Fall Semester!

Central Carolina Community College

05/04/2026

🔥 Gas is On… Week 3 We Turned It Up! 🔥

Week 3 of BBQ Essentials brought the heat in a whole new way—gas grill in action and students stepping up with confidence!

But before we even started cooking, the class took it a step further—they put the grill together themselves. From unboxing to connecting the gas line and testing it safely, students got hands-on experience learning their equipment from the ground up. That’s real-world training!

This week we focused on:
🌭 Hot Dogs
🥩 Steaks

Students learned how cooking on gas requires control, timing, and attention. No hiding behind the smoke—this is about precision and consistency.

✔️ Managing steady heat on a gas grill
✔️ Understanding sear vs. finish for steaks
✔️ Learning proper flip timing and resting techniques
✔️ Building confidence working the grill independently

From the grill outside to plating inside, students worked through the full process—prep, cook, rest, and serve. And the results? You can see it on the table—great color, solid cook, and proud work!

🍽️ This week’s spread included:
• Grilled Steaks
• Hot Dogs
• Roasted Potatoes
• Caesar salad
• Peach Cobbler

🔥 Chef Lee’s Grill Tip of the Week:
“High heat gives you the sear, but control gives you the finish.”
Don’t rush your steaks—get your sear, then move to a cooler zone to finish it right. And always let your meat rest before serving!

👏 Proud of the growth this week—students are starting to move with purpose and confidence on the grill.

We’re not just cooking… we’re learning how to control the fire. 🔥

04/28/2026

It's tomorrow!! Join us! Last lunch until fall!

Basque’ish Picnic on the Patio
Last lunch until Fall

CCCC Pittsboro Natural Chef Cafe
Wed., April 29th
Noon—1:00 pm

$16 per person

Meat or Vegetable Empanadillas
(ALLERGENS TBD)

Crab Crostini
(ALLERGENS TBD)

Potato-Egg Tortilla w/ garlic aioli
(gf, nf, v)

CCCC Farm Salad
(gf, vv, df)

Basque Fried Little Way Farms Chicken with Garlic butter
(gf, nf)

Grilled Eggplant w/ Romesco Sauce
(vv, gf, nf)

Spring Berry Crema Catalana
(v, gf)

Basque Style Cheesecake
(nf, v)

Basque-style dining: A family-style, communal dining experience, often featuring multiple courses.

04/28/2026

🔥 Grilling Ain’t Easy… but we getting it done! 🔥

Here are the highlights from Week 2 of BBQ Essentials, and one thing is for sure—the grill will humble you if you’re not ready! This week was all about stepping into the fire (literally) and learning what it really takes to cook with consistency, control, and confidence.

Our students got hands-on experience working the grill, preparing and cooking:
🍔 Burgers
🌭 Hot Dogs
🥩 Pork Chops

We focused heavily on the fundamentals—because if you can master the basics, you can build anything:
✔️ Proper patty building (portion control, shaping, not overworking the meat)
✔️ Seasoning techniques that bring out flavor
✔️ Understanding direct vs. indirect heat
✔️ Managing grill temperature and flare-ups
✔️ Hitting the right doneness and timing

And let me tell you… grilling multiple proteins at once is no easy task! Students had to think, adjust, and move with purpose—just like in a real kitchen.

🍽️ Full Menu for the Day:
• Baked Beans
• Banana Pudding

From prep to grill to plate, students rotated through roles and worked as a team to get the job done. There were lessons learned, adjustments made, and skills sharpened—and that’s exactly what this class is about.

🔥 Chef Lee’s Grill Tip of the Week:
“Don’t fight the grill—learn how to control it.”
Let the grill get hot, place your meat down, and leave it alone long enough to get a good sear. Don’t press it, don’t rush it—flip only when it releases easily. And remember, use a thermometer—don’t guess doneness.

This isn’t just cooking… this is real-world culinary training. It’s about discipline, teamwork, and learning how to perform under pressure while still putting out quality food.

👏 I’m proud of the growth I saw this week. Confidence is building, skills are improving, and the results are showing.

We’re not just grilling… we’re developing skill, consistency, and excellence. 🔥

04/28/2026

🔥 Grilling Ain’t Easy… and Week 1 set the tone! 🔥

We kicked off BBQ Essentials – Week 1 (April 16) by getting back to the basics and building a strong foundation on the grill. This week focused on grilled chicken—both bone-in and boneless—and understanding how preparation makes all the difference before the meat ever hits the grill.

Students learned and practiced:
🍗 Grilled Chicken (bone-in & boneless)
🥣 Marinades and seasoning techniques

We emphasized how proper marinating, seasoning, and prep lead to better flavor, tenderness, and overall results. Students explored how to balance flavors and how different cuts of chicken require different cooking approaches and timing.

✔️ Building flavor through marinades
✔️ Applying the right seasoning techniques
✔️ Understanding grill setup and heat zones
✔️ Cooking chicken to proper internal temperature
✔️ Avoiding common mistakes like drying out the meat

🍽️ Full Menu for the Day:
• Herb Rice
• Grilled Vegetables
• Garden Salad with Vinaigrette
• Grilled Pineapple with Honey Glaze

From prep to grill to plate, students worked together to execute a full meal, learning how to manage timing and multitask in a live cooking environment.

🔥 Chef Lee’s Grill Tip of the Week:
“Flavor starts before the fire.”
Take your time with marinades and seasoning—don’t rush the process. The more intentional you are in prep, the better your results will be on the grill.

This first week laid the groundwork for everything to come—discipline, patience, and attention to detail.

👏 Strong start to the class—now it’s time to build on it!

04/23/2026

Basque’ish Picnic on the Patio
Last lunch until Fall

CCCC Pittsboro Natural Chef Cafe
Wed., April 29th
Noon—1:00 pm

$16 per person

Meat or Vegetable Empanadillas
(ALLERGENS TBD)

Crab Crostini
(ALLERGENS TBD)

Potato-Egg Tortilla w/ garlic aioli
(gf, nf, v)

CCCC Farm Salad
(gf, vv, df)

Basque Fried Little Way Farms Chicken with Garlic butter
(gf, nf)

Grilled Eggplant w/ Romesco Sauce
(vv, gf, nf)

Spring Berry Crema Catalana
(v, gf)

Basque Style Cheesecake
(nf, v)

Basque-style dining: A family-style, communal dining experience, often featuring multiple courses.

04/22/2026

Lunch is almost ready. 11:30- 1 pm Culinary Showcase.
$12
1801 Nash St Sanford