Bunker Hill Community College

Bunker Hill Community College

Culinary Arts Option

Associate in Science Professional Studies - Hospitality

This curriculum map contains the new General Education Requirements and applies ONLY to students entering the program beginning fall 2019. Current students should log in to BHCC Self-Service to review their specific program requirements or contact LifeMap/Advising for more information. Prospective students should go to bhcc.edu/admissions and contact an admissions counselor.
Semester 1 Credits Milestone GenEd Note Pre-req
CUL-115 Introduction to Culinary Arts
4

Milestone courses should be taken in the order shown.

Offered in the fall semester only. Uniforms and tools required for this course

Co-requisite: CUL-125

CUL-125 Principles of Baking
4

Milestone courses should be taken in the order shown.

Offered in the fall semester only. Uniforms and tools required for this course

Co-Requisite: CUL-115

CUL-101 If You Can’t Stand the Heat
3

Satisfies the Learning Community Requirement

MAT-100 Topics in Career Math
3

Prerequisite: MAT-093 or placement

Total Credits:
Semester 2 Credits Milestone GenEd Note Pre-req
ENG-111 College Writing I
3

Milestone courses should be taken in the order shown.

This course meets the General Education requirement for Academic Discourse.

(Formerly Area 1)

Prerequisites: RDG-095 or ESL-098 and ENG-095 or placement

 

CUL-135 Café and Bistro Cuisine
4

Milestone courses should be taken in the order shown.

Offered in the spring semester only. Uniforms and tools required for this course.

Prerequisites: CUL-115 and CUL-125

Co-requisite: CUL-145

CUL-145 Advanced Desserts and Pastries
4

Milestone courses should be taken in the order shown.

Offered in the spring semester only. Uniforms and tools required for this course.

Prerequisites: CUL-115 and CUL-125

Co-requisite: CUL-135

CUL-111 Food Service Sanitation and Skills
3
Total Credits:
Summer Semester Credits Milestone GenEd Note Pre-req
CUL-299 Culinary Arts Internship
3

Milestone courses should be taken in the order shown.

Prerequisite: Chair approval

Total Credits:
Semester 3 Credits Milestone GenEd Note Pre-req
CUL-215 Essentials of Food Production
4

Milestone courses should be taken in the order shown.

Offered in the fall semester only. Uniforms and tools required for this course.

Prerequisites: CUL-135 and CUL-145

Co-requisite: CUL-225

CUL-225 Essentials of Dining Service
4

Milestone courses should be taken in the order shown.

Offered in the fall semester only. Uniforms and tools required for this course.

Prerequisites: CUL-135 and CUL-145

Co-requisite: CUL-215

ENG-112 College Writing II
3

This course meets the General Education requirement for Research Writing.

(Formerly Area 1)

Prerequisite: ENG-111

CUL-211 Menu Design and Purchasing
3
GenEd-E General Education Elective
3

This course meets the General Education requirement for General Education Elective.

Choose one course from Community and Cultural Contexts Menu

Recommended: PSY-101 or SOC-101

Total Credits:
Semester 4 Credits Milestone GenEd Note Pre-req
BIO-115 Nutrition Science/Lab
4

This course meets the General Education requirement for Scientific Reasoning.

(Formerly Area 5)

Prerequisites: MAT-093 and RDG-095 or ESL-098 and ENG-095 or placement

CUL-235 Advanced and Ethnic Food Production
4

Offered in the spring semester only. Uniforms and tools required for this course.

Prerequisites: CUL-215 and CUL-225

Co-requisite: CUL-245

CUL-245 Food and Beverage Operations
4

Offered in the spring semester only. Uniforms and tools required for this course.

Prerequisites: CUL-215 and CUL-225

Co-requisite: CUL-235

Elective Career Elective
3

Choose one CUL or HRT course. Any HRT or CUL course not included in the program can be used to fulfill requirement of Career Elective.

Total Credits:
Last Modified Date: April 30, 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 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 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.