The Culinary Arts one-year, 28-credit certificate program pre- pares students for responsible positions in food production. In the college’s cooking laboratory, students learn food preparation, plate presentation, and buffet and banquet techniques for small and large groups. Sanitation, nutrition, baking principles, food service and controls used in managing a professional kitchen are studied. Students also apply their skills with a supervised work experience; this normally takes place during the summer after the course work is completed. Career paths and a study of the hospitality industry are also covered.
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
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
Second Semester
| CUL-103 | Kitchen Management | 3 |
| CUL-105 | Garde Manger and Pantry | 3 |
| HSP-115 | Food Service Management | 3 |
| HSP-118 | Dining Room Management | 3 |
| HSP-285 | Cooperative Education I | 3 |
| Total Credit Hours: | 15 |
Gainful Employment Disclosure 2019
Below you'll find program costs, student loan debt, graduation rates, and jobs associated with this program.
Program Name: Culinary Arts Certificate
This program is designed to be completed in: one (1) year.
Costs for this program if completed within normal timeframe:
- $6,384 in-state tuition and fees
- $6,780 New England/New York resident tuition and fees
- $12,936 out-of-state tuition and fees
- $1,400 estimated books and supplies
- $1,792 estimated transportation
There may be additional costs to consider such as reduced income if you will be cutting back on work hours, child care, room, board, and general living expenses while enrolled.
Loan debt of the typical graduate of this program: As fewer than 10 students completed this program within normal time, median indebtedness is being withheld to preserve their confidentiality.
Program meets licensure requirements in Massachusetts.
For more information about graduation rates, loan repayment rates, and post-enrollment earnings about this institution and other postsecondary institutions, please see: https://collegescorecard.ed.gov/
Note
All students in the Culinary Arts Certificate Program are encouraged to take BCC-101 early on in their studies at BCC.