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
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-105 | Business Mathematics | 3 |
| CUL-101 | Culinary Foundations I | 3 |
| CUL-102 | Culinary Foundations II | 3 |
| CUL-104 | Fundamentals of Baking | 3 |
| CUL-115 | Culinary Basics - Kitchen Cook | 1 |
| - | Or | |
| CUL-116 | Culinary Basics - Restaurant Server | 1 |
| CUL-113 | Farm to Table | 1 |
| - | Or | |
| CUL-114 | Coffee, Tea & Barista | 1 |
| Total Credit Hours: | 14 |
Second Semester
Note
All students in the Culinary Arts Certificate Program are encouraged to take BCC-101 early on in their studies at BCC.