NWACC's culinary program to expand

Megan Templeton, culinary arts student, serves burger samples Wednesday to visitors during a cook-off between students in Northwest Arkansas Community College’s culinary arts program at the Center for Non-profits in Rogers in April. The program announced Aug. 11 that it was expanding and relocating to Bentonville.

The Northwest Arkansas Community's College's culinary and hospitality program is set to expand thanks to $15 million in grants from the Walton Family Foundation, according to a Tuesday news release from the college.

The expansion will include a new focus, a new director, new facilities and new equipment.

The program, currently located in Rogers, will move to a 27,500-square-foot space in Bentonville's Market District, pending approval by the college's board of trustees, the news release states.

Glenn R. Mack will be the college's first executive director of culinary arts. He has previously been market president for Le Cordon Bleu College of Culinary Arts and academic dean for At-Sunrice GlobalChef Academy in Singapore.

The expanded program will included "butchery and charcuterie, food preservation, seasonal cooking and artisanal foods," the news release states.

“I’m excited about NWACC’s commitment to culinary education,” Matthew McClure, executive chef of The Hive at 21c Museum Hotel in Bentonville, said in the news release. “The expanded curriculum will enhance tangible skills that will aid our fast-growing culinary scene in Northwest Arkansas.”