Culinary Arts Option

Associate in Science Professional Studies - Hospitality

This curriculum map contains the new General Education Requirements. Current students should log in to BHCC Self-Service to review their specific program requirements or contact Advising & LifeMap for more information. Prospective students should go to bhcc.edu/admissions and contact an admissions counselor.

This is a Selective Program. View the Selective Admission Program Requirements

Semester 1	Credits	Milestone	GenEd	Note	Pre-req	Expand
CUL-115 Introduction to Culinary Arts	4
Milestone courses should be taken in the order shown. Uniforms and tools required for this course Co-requisite: CUL-125
CUL-125 Principles of Baking	4
Milestone courses should be taken in the order shown. Uniforms and tools required for this course Co-Requisite: CUL-115
CUL-101 If You Can’t Stand the Heat	3
Satisfies the Learning Community Requirement
MAT-100 Topics in Career Math	3
Prerequisite: MAT-093 or placement
Total Credits:
Semester 1 Advising Note: General Education Requirements Quantitative Problem Solving, Community and Cultural Contexts and Creative Work satisfied by program. New degree-seeking students enrolled in 9 credits or more must take a Learning Community Seminar or a Learning Community Cluster within their first year. This map assumes that a student enters the College ready to enroll in ENG 111 and MAT 100. Maps may be altered if developmental courses need to be taken.

Semester 2	Credits	Milestone	GenEd	Note	Pre-req	Expand
ENG-111 College Writing I	3
Milestone courses should be taken in the order shown. This course meets the General Education requirement for Academic Discourse. (Formerly Area 1) Prerequisites: ENG-095 and RDG-095, ELL-103 or placement
CUL-135 Café and Bistro Cuisine	4
Milestone courses should be taken in the order shown. Uniforms and tools required for this course. Prerequisites: CUL-115 and CUL-125 Co-requisite: CUL-145
CUL-145 Advanced Desserts and Pastries	4
Milestone courses should be taken in the order shown. Uniforms and tools required for this course. Prerequisites: CUL-115 and CUL-125 Co-requisite: CUL-135
CUL-111 Food Service Sanitation and Skills	3

Total Credits:
Semester 2 Advising Note:

Summer Semester	Credits	Milestone	GenEd	Note	Pre-req	Expand
CUL-299 Culinary Arts Internship	3
Milestone courses should be taken in the order shown.
Total Credits:
Summer Semester Advising Note:

Semester 3	Credits	Milestone	GenEd	Note	Pre-req	Expand
CUL-215 Essentials of Food Production	4
Milestone courses should be taken in the order shown. Uniforms and tools required for this course. Prerequisites: CUL-135 and CUL-145 Co-requisite: CUL-225
CUL-225 Essentials of Dining Service	4
Milestone courses should be taken in the order shown. Uniforms and tools required for this course. Prerequisites: CUL-135 and CUL-145 Co-requisite: CUL-215
ENG-112 College Writing II	3
This course meets the General Education requirement for Research Writing. (Formerly Area 1) Prerequisite: ENG-111
CUL-211 Menu Design and Purchasing	3

GenEd-E General Education Elective	3
This course meets the General Education requirement for General Education Elective. Choose one course from Community and Cultural Contexts Menu Recommended: PSY-101 or SOC-101
Total Credits:
Semester 3 Advising Note: It is strongly recommended that a student meet with their Advisor when planning for semesters 3 and 4 to ensure the focus of study aligns with course selection, especially the General Education Elective courses.

Semester 4	Credits	Milestone	GenEd	Note	Pre-req	Expand
BIO-115 Nutrition Science/Lab	4
This course meets the General Education requirement for Scientific Reasoning. (Formerly Area 5) Prerequisites: MAT-093 and RDG-095 or ESL-098 and ENG-095 or placement
CUL-235 Advanced and Ethnic Food Production	4
Uniforms and tools required for this course. Prerequisites: CUL-215 and CUL-225 Co-requisite: CUL-245
CUL-245 Food and Beverage Operations	4
Uniforms and tools required for this course. Prerequisites: CUL-215 and CUL-225 Co-requisite: CUL-235
Elective Career Elective	3
Choose one CUL or HRT course. Any HRT or CUL course not included in the program can be used to fulfill requirement of Career Elective.
Total Credits:
Semester 4 Advising Note:

Last Modified Date: August 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 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 positions in hotels, restaurants, and resorts. Typically, these positions are in food production, shift supervision, and kitchen management. Students also qualify to transfer to four-year colleges or universities to pursue bachelor’s degrees.