Read about the Student Culinary Team's Silver Medal at the National American Culinary Federation competition in July 2011!

Read about A-B Tech Culinary Arts graduate who won the Hans Bueschkens World Junior Chefs Challenge Semifinals for the Americas in June 2011.

The hands-on training you will receive at Asheville-Buncombe Technical Community College will provide you with the skills and knowledge to succeed in this very exciting and fast-growing field.

Why Choose a Career in the Hospitality Industry?

• The restaurant industry employs an estimated 12.8 million people, making it the nation's largest employer outside of government.
• The restaurant industry is expected to add 2 million jobs over the next decade, for total employment of 14.8 million in 2017.

Why Choose Asheville-Buncombe Technical Community College?

• Our Hot Food Team won First Place at the American Culinary Federation National Junior Hot Food Competition in July 2007.  They won Second Place in 2006.  They won a Silver Medal in 2009 and 2011.    (See details under "Competition Information.")
• Our Culinary Technology and Baking and Pastry Arts programs are both accredited by the American Culinary Federation.
• You cannot beat community college tuition for value for a 2-year degree.

Student Experiences

• Hands-on practical experience in our new (2006) 39,000 sf building and recently renovated 1870's house, with 5 state-of-the-art kitchens, banquet room, 5 dining rooms, large demonstration hall and student-run lodge.

• Outstanding internship relationships with some of the finest restaurants, country clubs and hotels in the Southeast.

Successful Graduates

• Chief Operating Officer, Hampton Inn of America
• Vice President Culinary and Corporate Chef of Ritz Carlton Hotels
• Owner/Partner Outback Restaurant
• Pastry Chef French Laundry
• Executive Chef Kendall Jackson Wineries

Qualified Faculty

• Graduates of the Culinary Institute of America, Rochester Institute of Technology, Johnson and Wales University, and New England Culinary Institute.
• Active members of the American Culinary Federation and the International Council on Hotel, Restaurant and Institutional Education.