Bunker Hill Community College

Bunker Hill Community College

Culinary Arts Certificate Program

Certificate Professional Studies - Hospitality

The information below applies to students entering the program in fall 2019. Current students - log in to BHCC Self-Service to review the most accurate program requirements for your catalog year, or contact LifeMap/Advising for more information. Prospective students - go to bhcc.edu/admissions and contact an admissions counselor.
Semester 1 Credits Milestone GenEd Note Pre-req
CUL-108 Basic Baking Skills
4

Milestone courses should be taken in the order shown.

CUL-108 only offered in the fall semester. Uniforms and tools are required for this course. (Weekend Class Only)

Co-requisite: CUL-116

CUL-116 Basic Culinary Skills
4

Milestone courses should be taken in the order shown.

CUL-116 only offered in the fall semester.  Uniforms and tools are required for this course. (Weekend Class Only)

Co-requisite: CUL-108

CUL-111 Food Service Sanitation and Skills
3
Total Credits:
Semester 2 Credits Milestone GenEd Note Pre-req
CUL-208 Advanced Baking Skills
4

CUL-208 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-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:
Last Modified Date: April 22, 2019

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.