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 | |||||
|
CUL-116
Basic Culinary Skills
|
4 | |||||
|
CUL-111
Food Service Sanitation and Skills
|
3 | |||||
| Total Credits: | ||||||
|
Semester 1 Advising Note:
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| Semester 2 | Credits | Milestone | GenEd | Note | Pre-req | |
|---|---|---|---|---|---|---|
|
CUL-208
Advanced Baking Skills
|
4 | |||||
|
CUL-216
Advanced Culinary Skills
|
4 | |||||
|
CUL-211
Menu Design and Purchasing
|
3 | |||||
| Total Credits: | ||||||
|
Semester 2 Advising Note:
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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.