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Culinary Arts Certificate Program

Certificate -  Hospitality Department

The information below applies to students entering the program in fall 2017 and spring 2018. For the most accurate program requirements for your catalog year, please log in to BHCC Self Service to review your specific program requirements. Any questions? Prospective students should go to bhcc.edu/admissions and contact an admissions counselor. Current students should stop by or contact the LifeMap Commons on the Charlestown Campus - E-Building, Room E-235; Phone 617-228-2230 or email academicadvising@bhcc.mass.edu from your BHCC email.
Course Title Course Number Semester Taken Credits Prerequisites
Food Service Sanitation and Skills CUL111 3
Menu Design and Purchasing CUL211 3
Basic Baking Skills CUL108 Fall 4 pre/co-req CUL116
Basic Culinary Skills CUL116 Fall 4 pre/co-req CUL108
Advanced Baking Skills CUL208 Spring 4 CUL108 and CUL116
Advanced Culinary Skills CUL216 Spring 4 CUL108 and CUL116
Total Credits 22
Last Modified Date: April 5, 2017

Additional Information

Division: Professional Studies

Department: Hospitality

Degree Type: Certificate

View Course Schedules

Program Overview

This weekend program prepares students with the basic skills and knowledge required for entry-level positions in the food service industry. The two-semester, 22-credit program is scheduled from September through May.

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.

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.