Bucks County Community College opened a brand new culinary arts lab last week at its Newtown Campus. Program Coordinator Chef Earl Arrowood and colleague Chef John Angeline used a large kitchen knife for the ribbon slicing Thursday afternoon.

BCCC has unveiled a new culinary arts lab in Founders Hall. Since 1978, the college has been running a chef apprenticeship program approved by the U.S. Department of Labor.

Arrowood says this lab will let them serve more students going forward. Meanwhile, College President Stephanie Shanblatt called it a “cutting-edge educational space.”

“This additional space will improve the entire operation of the Culinary Arts and Chef Apprenticeship Programs,” said Arrowood. “It will expand our curriculum’s training modalities as well as its capacity to train more culinarians with current, sustainable and integrated technologies.”

The Chef Apprenticeship program has been a staple choice on the academic menu for more than 40 years. The 1,370 square-foot lab includes eight cooking stations and cost $875,000 to renovate.

BCCC also announced a $15,000 fundraising campaign to benefit culinary programs. It will continue through Mar. 14, better known as “Pie Day.” Donations can be made at www.bucks.edu/foundation.

In addition, the college is launching a Bucks “Fresh Start” Culinary Arts Opportunity Program in May for low-income people looking to make ways in the industry. The nine-week program will help them with building a resume, developing their interview skills, and other skills.