Bunker Hill Community College - bhcc-costarica.info
Bunker Hill Community College - bhcc-costarica.info
Bunker Hill Community College - bhcc-costarica.info
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Culinary Arts<br />
98<br />
43 Associate in Science Degree: Culinary Arts Program<br />
COURSE TITLE COURSE NUMBER SEMESTER TAKEN CREDITS PREREQUISITES<br />
<strong>College</strong> Writing I ENG111 Spring or Fall 3 ENG095 or placement and ESL098 or<br />
RDG095 or placement<br />
<strong>College</strong> Writing II ENG112 Spring or Fall 3 ENG111<br />
Individual and Society From Area 2 Spring or Fall 3<br />
World View Area 3 satis�ed by program<br />
Topics in Career Math MAT100 satis�es Area 4 3 MAT093 or placement and ESL098 or<br />
RDG095 or placement<br />
Nutrition Science/Lab BIO115 satis�es Area 5 Spring 4 ENG095 and MAT093 or placement and<br />
ESL098 or RDG095 or placement<br />
Humanities Area 6 satis�ed by program<br />
Food Service Sanitation<br />
and Skills<br />
CUL111 Spring or Fall 3<br />
Introduction to Culinary Arts CUL115 Fall 4 coreq CUL125<br />
Principles of Baking CUL125 Fall 4 coreq CUL115<br />
Café and Bistro Cuisine CUL135 Spring 4 CUL115 and CUL125<br />
Advanced Desserts and Pastries CUL145 Spring 4 CUL115 and CUL125<br />
Menu Design and Purchasing CUL211 Fall 3 CUL135 and CUL145<br />
Essentials of Food Production CUL215 Fall 4 CUL135 and CUL145; coreq CUL225<br />
Essentials of Dining Service CUL225 Fall 4 CUL135 and CUL145; coreq CUL215<br />
Advanced and Ethnic Food<br />
Production<br />
CUL235 Spring 4 CUL215 and CUL225; coreq CUL245<br />
Food and Beverage Operations CUL245 Spring 4 CUL215 and CUL225; coreq CUL235<br />
Culinary Arts Internship CUL299 Summer 3 chair approval<br />
Hospitality Law HRT117 Spring or Fall 3<br />
Culinary Arts Seminar CUL101 Spring or Fall 3<br />
TOTAL CREDITS 63<br />
PROGRAM OVERVIEW<br />
The mission of the Culinary Arts Program is to be a leader in<br />
Hospitality and Culinary Arts education and to develop future<br />
leaders for the Hospitality and Food Service industries. The<br />
Culinary Arts Program provides education for entry level careers<br />
in Restaurant Management, Food Service Management, and<br />
Culinary Arts. In addition, preparation for transfer to four-year,<br />
higher education programs and opportunities for professional<br />
development will be provided. Students will develop technological,<br />
communicative, critical thinking, quantitative, and human relation<br />
skills.<br />
The Culinary Arts program prepares students with an intensive,<br />
practical application of skills and decision making demanded by<br />
the culinary arts profession. The program provides a hands-on<br />
curriculum interwoven with operational procedures found in<br />
most food production and service venues. Students participate<br />
in the operation of a restaurant on campus and in an internship<br />
experience. The curriculum is based on American Culinary<br />
Federation standards.<br />
CAREER OUTLOOK<br />
Graduates of this program qualify for a variety of positions in<br />
hotels, restaurants, and resorts. Typically, these positions are<br />
in food production, shift supervision, and kitchen management.<br />
Students also qualify to transfer to four-year colleges or<br />
universities to pursue bachelor’s degrees.<br />
UPON COMPLETION OF THIS PROGRAM,<br />
GRADUATES WILL BE ABLE TO:<br />
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usage of tools and equipment found in a typical food service/<br />
food production setting.<br />
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basic cost control and planning methods found in a typical<br />
commercial food service/food production setting.<br />
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relative to planning a successful restaurant operation.<br />
2012 - 2013 <strong>College</strong> Catalog
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