Culinary Arts Certificate Program

Certificate Professional Studies - Hospitality

This program is not admitting new students for Fall 2022.

Current students - log in to BHCC Self-Service to review the most accurate program requirements for your catalog year, or contact Advising & LifeMap for more information. Prospective students - go to bhcc.edu/admissions and contact an admissions counselor.

Semester 1	Credits	Milestone	GenEd	Note	Pre-req	Expand
CUL-108 Basic Baking Skills	4
Milestone courses should be taken in the order shown. Uniforms and tools are required for this course. Co-requisite: CUL-116
CUL-116 Basic Culinary Skills	4
Milestone courses should be taken in the order shown. Uniforms and tools are required for this course. Co-requisite: CUL-108
CUL-111 Food Service Sanitation and Skills	3

Total Credits:
Semester 1 Advising Note:

Semester 2	Credits	Milestone	GenEd	Note	Pre-req	Expand
CUL-208 Advanced Baking Skills	4
Uniforms and tools are required for this course. Pre-requisite: CUL-108 and CUL-116 Co-requisite: CUL-216
CUL-216 Advanced Culinary Skills	4
CUL-216 only offered in the spring semester. Uniforms and tools are required for this course. (Weekend Class Only) Pre-requisite: CUL-108 and CUL-116 Co-requisite: CUL-208
CUL-211 Menu Design and Purchasing	3

Total Credits:
Semester 2 Advising Note:

Last Modified Date: March 10, 2022

Approved for the 2021-2023 College Catalog

Upon Completion of this Concentration Graduates will be able to:

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. Students also qualify to transfer all credits to the Associate in Science Degree: Culinary Arts Program.