Bunker Hill Community College Desktop Version

Bunker Hill Community College Mobile and Tablet Version

Culinary Arts Option

Associate in Science -  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
College Writing I ENG111 3 ENG095 and ESL098 or RDG095 or placement
College Writing II ENG112 3 ENG111
Individual and Society From Area 2 3
World View Area 3 satisfied by program
Quantitative Thought MAT100 satisfies Area 4 3 MAT093
Science and Technology BIO115 satisfies Area 5 4 ENG095 and MAT093 and ESL098 or RDG095 or placement
Humanities Area 6 satisfied by program
Culinary Arts Seminar CUL101 satisfies learning communities requirement 3
Food Service Sanitation and Skills CUL111 3
Introduction to Culinary Arts CUL115 Fall 4 co-req CUL125
Principles of Baking CUL125 Fall 4 co-req CUL115
Café and Bistro Cuisine CUL135 Spring 4 CUL115 and CUL125;co-req CUL145
Advanced Desserts and Pastries CUL145 Spring 4 CUL115 and Cul125; co-req CUL135
Menu Design and Purchasing CUL211 3
Essentials of Food Production CUL215 Fall 4 CUL135 and CUL145; co-req CUL225
Essentials of Dining Service CUL225 Fall 4 CUL135 and CUL145; co-req CUL215
Advanced and Ethnic Food Production CUL235 Spring 4 CUL215 and CUL225;co-req CUL245
Food and Beverage Operations CUL245 Spring 4 CUL215 and CUL225;co-req CUL235
Culinary Arts Internship CUL299 3 Chair approval
Career Elective 3
Total Credits 63
Last Modified Date: April 5, 2017

Additional Information

Division: Professional Studies

Department: Hospitality

Degree Type: Associate in Science

View Course Schedules

The mission of the Culinary Arts Program is to be a leader in Hospitality and Culinary Arts education and to develop future leaders for the Hospitality and Food Service industries. The Culinary Arts Program provides education for entry level careers in Restaurant Management, Food Service Management, and Culinary Arts. In addition, preparation for transfer to four-year, higher education programs and opportunities for professional development will be provided. Students will develop technological, communicative, critical thinking, quantitative, and human relation skills.

Option Overview

The Culinary Arts Option prepares students with an intensive, practical application of skills and decision making demanded by the culinary arts profession. The program provides a hands-on curriculum interwoven with operational procedures found in most food production and service venues. Students participate in the operation of a restaurant on campus and in an internship experience. The curriculum is based on American Culinary Federation standards.

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.

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.