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Culinary Arts Option

Associate in Science

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

This course meets the General Education requirement for Quantitative Problem Solving.

(Formerly Area 4)

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/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.