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
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.