2022-2023 Catalog

Culinary Arts (Certificate)

The Culinary Arts program prepares students for direct employment in the culinary arts industry. Students gain theoretical and hands-on experience related to both cooking and baking, through a variety of courses that reinforce the learning experience and prepare you for a career in entry-level and advanced positions.  The program’s curriculum includes gaining real-world experience by training at college and through culinary internship opportunities.

There are many food service jobs available at minimum wage, but in order to achieve a higher level of pay, employers are looking for a higher level of worker – one who is educated and has a strong work ethic. BCC can offer you the opportunity to learn these skills.

Our program offers:

• Demonstrate practiced and acquired technical skills in the usage of tools and equipment found in a typical food service/ food production setting.

• Demonstrate the necessary administrative skills common to basic cost control and planning methods found in a typical commercial food service/food production setting.

• Demonstrate conceptual skills acquired through course work relative to planning a successful restaurant operation.

Career Outlook:

Graduates of this program qualify for a variety of entry-level positions in food production, including restaurant and institutional line cooking, pastry preparation, steward departments, and other related positions.

Expected Outcomes

Graduates of this program should be able to:

  • Demonstrate proficiency in knife skills;
  • Describe the five mother sauces;
  • Follow a recipe;
  • Increase and reduce a recipe for variously-sized parties;
  • Construct a balanced and nutritional meal;
  • Gain knowledge of breakfast cookery;
  • Demonstrate an understanding of food cost and food cost control;
  • Demonstrate an understanding of labor cost and labor cost control;
  • Gain an understanding of the principles of baking;
  • Gain an understanding of the principles of garde manger and pantry;
  • Gain knowledge of the basics of cooking with wine;
  • Demonstrate proficiency in food preparation;
  • Demonstrate proficiency in plate presentation;
  • Gain knowledge of food sanitation and safety;
  • Gain knowledge of food allergy awareness; and
  • Possess the knowledge and skills to transition into hospitality administration career associate degree.

Graduation Requirements

To earn a certificate in this program, a student must complete all program credits, plus the following Additional Requirements.

Program Courses

BUS-105Business Mathematics

3

CUL-101Culinary Foundations I

3

CUL-102Culinary Foundations II

3

CUL-103Advanced Food Production

3

CUL-104Fundamentals of Baking

3

CUL-105Garde Manger: Cold Kitchen Operations

3

CUL-115Culinary Basics - Kitchen Cook

1

-
Or

CUL-116Culinary Basics - Restaurant Server

1

CUL-113Farm to Table

1

-
Or

CUL-114Coffee, Tea & Barista

1

HSP-108Wine Appreciation

1

HSP-285Industry Work Experience/Internship

3

CUL-117Stock & Inventory

1

CUL-118Food Waste

1

CUL-111Stocks, Soups & Sauces

1

-
Or

CUL-112Pasta Making

1

Total Credit Hours:27

Additional Requirements

Demonstrated college-level skills in reading & writing

Minimum Cumulative Average

Overall 2.000
Program requirements 2.000

Suggested Pathway to Graduation

The following is a suggestion for completing this program in one year. The actual time to complete the program may vary according to each student’s individual needs.

First Semester

BUS-105Business Mathematics

3

CUL-101Culinary Foundations I

3

CUL-102Culinary Foundations II

3

CUL-104Fundamentals of Baking

3

CUL-115Culinary Basics - Kitchen Cook

1

-
Or

CUL-116Culinary Basics - Restaurant Server

1

CUL-113Farm to Table

1

-
Or

CUL-114Coffee, Tea & Barista

1

Total Credit Hours:14

Second Semester

CUL-103Advanced Food Production

3

CUL-105Garde Manger: Cold Kitchen Operations

3

HSP-108Wine Appreciation

1

HSP-285Industry Work Experience/Internship

3

CUL-117Stock & Inventory

1

CUL-118Food Waste

1

CUL-111Stocks, Soups & Sauces

1

-
Or

CUL-112Pasta Making

1

Total Credit Hours:13

Note

All students in the Culinary Arts Certificate Program are encouraged to take BCC-101 early on in their studies at BCC.