Culinary Arts

Culinary Arts - AAS-T

BTC’s programs in Culinary Arts are ideal for students with a passion for food and pastry, and an interest in the fast-growing food service industry. Once you graduate with your Associate of Applied Science-Transfer degree, you can go straight to work in top jobs in the food industry, or transfer your class credits to a four-year college or university to earn your bachelor's degree.

Bellingham Technical College’s Culinary Arts program offers the highest quality culinary education available. You’ll receive training from an award-winning faculty in state-of-the-art facilities and learn the culinary skills you need to function as a professional in the fast-paced restaurant and food-service industry. You can put your training to work in a wide range of restaurants, bakeries, pastry shops, hotels, schools and universities, hospitals, and catering companies.

The Culinary Arts Program is accredited by the Accrediting Commission of the American Culinary Federation Foundation.

Culinary Arts Video

Employment Information

Data are provided on a program (not credential) level

97% BTC graduate placement rate¹

$37,046 starting annual wage²
$42,683 average annual wage²
$52,852 potential annual wage²

BTC Culinary Arts graduation rates: The graduation rate reflects the percentage of students starting in the Culinary Arts program who receive a Culinary Arts degree within three years.

Certification Information

100% ACF certification rate for students graduating in 2020-21
100% ACF certification rate for students graduating in 2022

BTC ACF certification rates: The ACF certification rate reflects the percentage of students graduating with a Culinary Arts degree who receive ACF certification within one year of program completion.

Employment and Wage Data Sources

¹Employment data come from the Washington State Board for Community and Technical Colleges (SBCTC) and reflect WA/OR employment for students enrolled at BTC between 2017-18 and 2019-20. Students are included in the employment rate if they left with a credential. Rates are not shown for programs with fewer than 10 students meeting the above criteria.

²Whatcom County and WA State wage data come from Washington State Employment Security Department (ESD) 2021 Occupational Employment and Wage Estimates and reflect 2018-21 employment. Wage data represent occupations that BTC faculty have identified as the most relevant career paths for program graduates. Note that these wages reflect employees with varying educational levels/credentials. For cases in which multiple occupations have been identified by faculty, a weighted percentile is calculated using each occupation’s percentile wage and employment size estimate. Wages are not shown for programs for which occupations do not meet the ESD’s minimum thresholds for publishing. If the program has wage data from the Washington SBCTC that involves shift work, these ESD wages reflect the same number of hours used in the annual wage calculation. Starting wage = 25th percentile, median wage = 50th percentile, wage potential = 75th percentile.

Estimated Program Costs

Estimated Books, Tools and Supplies Costs

Tuition Fees and Rates

Entry Information

When Can I Start?

The program typically starts in Fall Quarter on a space available basis.

A cumulative GPA of 2.0 or greater and a grade of C- will be the minimum passing grade for all Culinary program courses and a minimum grade of C for all General Education courses.

What are the Minimum Entry Requirements?

Admissions application and assessment testing in Reading, Math and Writing is required. Your score on the test and/or your previous transcripts will determine where you begin your course sequence. Contact Admissions at 360.752.8345 or at admissions@btc.edu for assistance with academic planning.

What are My Next Steps?

1. Apply to BTC and Financial Aid
2. Assess Your Starting Point
3. Advising & Registration
4. Prepare to Attend

Classes

Total Program Credits: 108

Current Students: Learn how to use this page to register for classes
You are now able to sign up for classes in ctcLink using the class list below. It requires certain steps to work smoothly. Please read and follow the instructions:
Once at the beginning of each session:
- Follow the link below which will open the ctcLink login screen in a new browser tab
- In the new tab login to ctcLink
- Return back to this tab
These steps log you into ctcLink and keep you logged in until you log out manually or close your browser. If you or a public computer it is good security practice to logout and close all browser windows when you are done.
Proceed to ctcLink login in new window
For each class:
- Click on the name of the class below to show future offerings
- Click the 'Find in ctcLink' button below the class you wish to find. (Button will only show if registration is open.)
- A new tab with the ctcLink Class Search tool will open
- Without changing any of the filter options, click the 'Search' button
- Only the specific class you selected will show. If logged in following the steps above, you will be able to register for the class.

Quarter 1
CUL 110 Sanitation & Safety 2 CR
This course provides students with an understanding of the principles and practices of sanitation in order to maintain a safe and healthy environment for the consumer in the food service industry. Laws and regulations related to current FDA food code and adherence to them in the food service operation are addressed. Successful completion of online Managerial Certification testing is required for this program. Students will use the internet to research, use Microsoft Word to create assignments, and are required to submit work electronically.
Prerequisites:
ACCUPLACER Arithmetic (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher.
Current & Future Offerings:
Fall 2023
09/20/2023-12/08/2023 M 9:00 AM-11:00 AM Carter
09/20/2023-12/08/2023 M 9:00 AM-11:00 AM Coates
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
CUL 112 Introduction to Hospitality 2 CR
This course provides the background and history of the hospitality industry and introduces students to the broad spectrum of hospitality/food service organizations. The course will also explore the wide variety of career opportunities and job requirements needed for the professional chef in today¿s job market. Students will be introduced to weights and measures, ingredient yield analysis, recipe reading and writing and various menu forms used in restaurants. Recipe conversions and pre-costing are covered as well.
Prerequisites:
ACCUPLACER Arithmetic (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher. Concurrent enrollment in CUL 110, CUL 114 and CUL 118 OR completion of CUL 110, CUL 114 and CUL 118 all with a C- or higher.
Current & Future Offerings:
Fall 2023
09/20/2023-12/08/2023 T 10:00 AM-12:00 PM Coates
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
CUL 114 Culinary Skill Development I 6 CR
This course focuses on the foundational cooking techniques utilized in the culinary industry. Topics of study include basic mise en place skill development, foundational cooking methods, related terminology and additional cooking preparations. Theory and lab topics include focus on meat cookery, the preparation of stocks, classical and contemporary mother sauces and derivative sauces, eggs and breakfast cookery and the application of herb, spices and flavorings used in the professional kitchen today. Weekly labs provide students time to practice these foundational skills.
Prerequisites:
ACCUPLACER Arithmetic (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher or instructor permission. Concurrent enrollment in CUL 110, CUL 112 and CUL 118, OR completion of CUL 110, CUL 112 and CUL 118 all with a C- or higher.
Current & Future Offerings:
Fall 2023
09/20/2023-12/08/2023 M 12:00 PM-3:00 PM McDonald
09/20/2023-12/08/2023 W 8:00 AM-2:30 PM McDonald
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
CUL 118 Commercial Kitchen Equipment 2 CR
This course provides comprehensive information about common kitchen equipment used in hotels, restaurants, resorts, and other food service establishments. Emphasis is placed on safety measures used in commercial kitchens, identification of a wide variety of commercial kitchen equipment, the common use in professional kitchens and the correct operation, safety, breakdown and cleaning procedures. Perquisites: ACCUPLACER Arithmetic (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher. CUL 110, CUL 112 and CUL 114 all with a C- or higher or concurrent enrollment in CUL 110, CUL 112 and CUL 114.
Current & Future Offerings:
Fall 2023
09/20/2023-12/08/2023 T 8:00 AM-10:00 AM McDonald
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
Quarter 2
CUL 122 Culinary Skill Development II 6 CR
This course is a continuation of Culinary Skill Development I, with study and practice focused on soups, salads, salad dressings, nuts, fruits, potatoes, grains, dry legumes and pasta preparations, sandwiches, cheese and dairy products, vegetables and vegetarian cookery. Theory topics include common market forms, yield study and costing analysis, purchasing, receiving, handling and storage of these foundational food products. Through weekly labs, students will practice applying foundational cooking methods to these food products.
Prerequisites:
CUL 110, CUL 112, CUL 114, CUL 118, CUL 142 all with a C- or higher. Concurrent enrollment in CUL 126, OR completion of CUL 126 with a C- or higher.
Current & Future Offerings:
Winter 2023
01/04/2023-03/24/2023 M 12:00 PM-3:00 PM McDonald
01/04/2023-03/24/2023 T 8:00 AM-2:30 PM McDonald
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
CUL 126 Pastry Skill Development I 6 CR
This course covers mixing and production methods for Cookies, Quick Breads, Short Doughs, Tart doughs, Éclair Paste, Strudel and Phyllo Doughs and Baked Meringues. Students will study ingredients and their functions, learn correct baking methods, exercise accurate assessment of products, and practice safety and sanitation procedures. In addition, this course provides the students with the principles and preparation of pies, custards, puddings, mousses, soufflés, frozen and fruit desserts, and an introduction of baking for special diets. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.
Prerequisites:
CUL 110, CUL 112, CUL 114, CUL 118, CUL 142 all with a C- or higher. Concurrent enrollment in CUL 122 OR completion of CUL 122 with a C- or higher.
Current & Future Offerings:
Winter 2023
01/04/2023-03/24/2023 Th 8:00 AM-10:00 AM Coates
01/04/2023-03/24/2023 Th 10:00 AM-12:00 PM Coates
F 8:00 AM-2:30 PM Coates
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
CUL 142 Nutrition 2 CR
This course provides students with an introduction to nutrition, cultural food pyramids, nutritive value of foods, factors influencing body food requirements, their importance in promoting health and preventing disease, and the body processes and their relation to total nutrition. We will examine nutritional requirements throughout the human life cycle with attention to retaining nutritive values throughout the cooking process.
Prerequisites:
ACCUPLACER Arithmetic (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher.
Current & Future Offerings:
Winter 2023
01/04/2023-03/24/2023 M 9:00 AM-11:00 AM Coates
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
MATH& 107 Math in Society 5 CR
This course exposes students to mathematical thoughts and quantitative thinking to solve problems in the context of real-world scenarios. It introduces topics such as consumer problem solving, voting/decision theory, graph theory, growth and decay models, finance, statistics, probability, and counting systems in the context of their applications.
Prerequisites:
ACCUPLACER AAF (240) or higher or MATH 099 with a C or higher.
Current & Future Offerings:
Winter 2023
01/04/2023-03/24/2023 Newton
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
OR Higher
Quarter 3
CUL 144 American Regional a' la carte Cookery 7 CR
This course is an introduction to regional American cuisine. Students will identify 15 distinct regional American cuisines. The history, techniques, indigenous foods and recipes from the regions will be explored and prepared in lecture and labs. Students will study the cuisine of Chesapeake Bay shore, Louisiana; Mid-Atlantic states; Appalachian South, Western Ranchlands, Plantation South; South Florida and the Caribbean; the Central Plains, Rocky Mountains and Great Basin, Mexican Border, California, Hawaii, and the Pacific Northwest. Lab practice topics include station set-up and organization, food preparation, planning sheets, portion control, timing, temperature control, teamwork, communication, productivity skills, and sanitary/safety production skills. Weekly participation in a' la carte production provides students with opportunity to refine fundamental culinary skills and develop a' la minute production skills. Upon completion of this course, the student should be able to effectively set-up and operate an a' la carte station.
Prerequisites:
Prerequisite(s): CUL 122 and CUL 126 both with a C- or higher. Concurrent enrollment in CUL 146 OR completion of CUL 146 with a C- or higher.
Current & Future Offerings:
Spring 2023
04/05/2023-06/23/2023 M 9:00 AM-11:00 AM Kellogg
04/05/2023-06/23/2023 TW 8:00 AM-2:30 PM Kellogg
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.

CUL 146

Pastry Skill Development II

7 CR

This course covers beginning and intermediate bread baking. Students will be introduced to the terms and techniques of bread production by making direct and indirect bread dough. Proper mixing, fermentation, shaping, proofing and baking of assorted breads will be the focus of this course. Basic bread production, laminated and rich yeast dough will be studied and prepared. Students will study bread ingredients and their function; learn correct baking methods and lamination procedures; exercise accurate assessment of dough; and practice safety and sanitation procedures. This course also provides a study in the elements of mixing, baking, assembling and decorating simple cakes; introduction to specialty cakes; simple to complex dessert presentation; introduction to chocolate and sugar techniques; and classic and molded chocolate truffles.
Prerequisites:
CUL 122 and CUL 126, both with a C- or higher. Concurrent enrollment in CUL 144, OR completion of CUL 144 with a C- or higher.

Current & Future Offerings:

Winter 2023
	01/04/2023-03/24/2023	T	8:00 AM-10:00 AM	Coates
	01/04/2023-03/24/2023	T	10:00 AM-2:30 PM	Coates
		W	8:00 AM-2:30 PM	Coates
Spring 2023
	04/05/2023-06/23/2023	Th	8:00 AM-10:00 AM	Coates
	04/05/2023-06/23/2023	Th	10:00 AM-2:30 PM	Coates
		F	8:00 AM-2:30 PM	Coates

Icon Key

Online Asynchronous
Online Synchronous
Hybrid Asynchronous
Hybrid Synchronous
Face-to-Face
Self-Support

Definitions
Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.

Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.

Synchronous - Online class meetings are scheduled to occur in real time.
Asynchronous - No required online class meetings are scheduled.

Note: All modalities include regular coursework due dates and require class participation.

ENGL& 101 English Composition I 5 CR
A composition course in which students read, analyze, and write essays using a variety of rhetorical strategies, as well as develop and verbally express ideas clearly and effectively. The critical reading of essays will provide a basis for the student's own critical writing, which will reflect a command of college-level literacy standards. Attention to writing fundamentals and stylistic techniques will also be included. Word processing, email and internet knowledge required.
Prerequisite:
ACCUPLACER Reading Comprehension score of 85 or RDG 085 with a C or higher, AND ACCUPLACER Sentence Skills score of 86 or ENGL 092 with a B or higher or AENGL 100 with a C or higher
Current & Future Offerings:
Winter 2023
01/04/2023-03/24/2023 TTh 1:10 PM-3:20 PM Richards
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
OR
ENGL& 102 English Composition II 5 CR
Intermediate academic essay writing. Emphasis on critical reading and writing, synthesis of cross-disciplinary texts, documentation of sources and argumentation.
Prerequisite:
ENGL& 101 with a C or higher
Current & Future Offerings:
Winter 2023
01/04/2023-03/24/2023 Richards
Spring 2023
04/05/2023-06/23/2023 Richards
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
Quarter 4
CUL 150 Field-Based Experience 6 CR
This course provides students with industry job experience in a college approved professional kitchen, allowing students to apply first year curriculum cooking skills and culinary knowledge to professional restaurants, hotels, clubs, caterers and other hospitality organizations.
Prerequisite:
Instructor Permission
Quarter 5
CMST& 210 Interpersonal Communications 5 CR
Designed to introduce students to the application of basic interpersonal communication theory, with a focus on achieving success in the workplace. Topics explored include self-awareness, self-disclosure, conversation skills, relationship development and maintenance, assertiveness, teamwork and group dynamics, conflict management strategies, and communicating in a diverse world.
Prerequisites:
ACCUPLACER Reading (247) or higher or RDG 085 with a C or higher, and ACCUPLACER Writing (245) or higher or ENGL 092 with a C or higher.
Current & Future Offerings:
Winter 2023
01/04/2023-03/24/2023 MW 8:30 AM-9:50 AM Zamora
Spring 2023
04/05/2023-06/23/2023 MWF 8:30 AM-9:50 AM Burns
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
OR
PSYC& 100 General Psychology 5 CR
An overview of the factors affecting behavior including topics related to theories of learning, the senses, perceptions, nervous system, emotions, personality theory, motivation, abnormal behavior and therapy, and social psychology.
Prerequisite:
ACCUPLACER Reading (256) or higher OR RDG 085 with a B or higher, and ACCUPLACER Writing (255) or higher OR ENGL 092 with a B or higher OR AENGL 100 with a C or higher, OR BUS 191 with a C or higher.
Current & Future Offerings:
Winter 2023
01/04/2023-03/24/2023 MW 12:30 PM-1:50 PM Smith
Spring 2023
04/05/2023-06/23/2023 MW 2:10 PM-3:30 PM Smith
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
OR
SOC& 101 Introduction to Sociology 5 CR
This course introduces the major concepts and definitions of the science of sociology. Basic sociological inquiry is covered, and how social forces shape communal and individual behaviors and attitudes. Topics include socialization, cultures, deviance, social control, inequality, power, social class, race, gender, and institutions. Students learn the basic theories and perspectives of sociology and how those theories apply to the social landscape.
Prerequisite:
ACCUPLACER Reading (256) or higher or RDG 085 with a B or higher, and ACCUPLACER Writing (255) or ENGL 092 with a B or higher or AENGL 100 with a C or higher.
Current & Future Offerings:
Winter 2023
01/04/2023-03/24/2023 Pollard
Spring 2023
04/05/2023-06/23/2023 Pollard
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
CUL 116 Meat Identification and Fabrication 4 CR
This course provides an introduction to basic identification and use of hand tools and equipment in meat and fish fabrication. Activities include composition, skeletal structures, muscle types and fabrication of meats, poultry and seafood. Students will apply basic yield analysis, portion cost calculations, purchasing and receiving, basic cooking methods, inspection and USDA regulations, sanitation, and hygiene.
Prerequisite:
ACCUPLACER NextGen Arithmetic (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER NextGen Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER NextGen Writing (245) or higher OR ENGL 092 with a C or higher or instructor permission.
CUL 218 Garde Manger 6 CR
This course introduces students to the proper techniques, procedures and implementation of the Garde Manger chef. Students will create and prepare various hot and cold foods common in the professional Garde Manger kitchen. Sausage making, cheese making, fermentation, food preservation, curing, cold and hot smoking, preparation of pates, terrines, galantines, hot and cold hors d'ouevres, canapés, mousses and modernist cooking techniques are included in the course. Also covered are cold food decoration techniques, cold platter and appetizer buffet design and presentation.
Prerequisites:
CUL 144, CUL 146, and CUL 150 all with a C- or higher. Concurrent enrollment in CUL 211 and CUL 222 OR completion of CUL 211 and CUL 222 both with a C- or higher.
Current & Future Offerings:
Fall 2023
09/20/2023-12/08/2023 Th 8:00 AM-10:00 AM Carter
09/20/2023-12/08/2023 Th 10:00 AM-2:30 PM Carter
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
CUL 222 Supervisor Development 3 CR
In this course students gain an overview of specific concepts necessary to successfully utilize human resources in a food service environment. Lectures on selected topics, student projects and assignments related to workplace activities form the majority of the material presented.
Prerequisites:
CUL 144, CUL 146, and CUL 150, all with a C- or higher. Concurrent enrollment in CUL 211 and CUL 218 OR completion of CUL 211 and CUL 218 both with a C- or higher.
Current & Future Offerings:
Fall 2023
09/20/2023-12/08/2023 W 9:00 AM-12:00 PM Carter
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
Quarter 6
CUL 220 Restaurant Management 5 CR
In this course, students apply advanced concepts related to business and operations management in the culinary industry. Students will plan and develop menus, create a kitchen design and dining room lay out, analyze point of sale operations and create business projections.
Prerequisites:
CUL 211, CUL 218, and CUL 222, all with a C- or higher. Concurrent enrollment in CUL 224, CUL 226 and CUL 228 OR completion of CUL 224, CUL 226 and CUL 228 all with a C- or higher
Current & Future Offerings:
Winter 2023
01/04/2023-03/24/2023 T 8:00 AM-10:00 AM Kellogg
01/04/2023-03/24/2023 T 10:00 AM-1:30 PM Kellogg
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
CUL 224 Food and Beverage Service 3 CR
This course assists students in developing food and beverage service skills based on dining room operations in a wide variety of service styles. The students are instructed in principles of front of the house operations, point of sale systems and guest relations. Students will learn the fundamentals of non-alcoholic and alcoholic beverages, appropriate beverage laws, and service for a variety of food and beverage establishments.
Prerequisites:
CUL 211, CUL 218, and CUL 222, all with a C- or higher. Concurrent enrollment in CUL 220, CUL 226 and CUL 228, or completion of CUL 220, CUL 226 and CUL 228 all with a C- or higher.
Current & Future Offerings:
Winter 2023
01/04/2023-03/24/2023 W 8:00 AM-11:00 AM Carter
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
CUL 226 International Cuisine 6 CR
This course provides students with practical experience in the preparation and service of foods from international countries. Emphasis is placed on eating habits, ethic influences, indigenous foods and customs, cooking methods used, traditional equipment and each region's overall influence on today's restaurant market. Weekly participation in theme buffet productions enhances student's technical skills.
Prerequisites:
CUL 211, CUL 218, and CUL 222, all with a C- or higher. Concurrent enrollment in CUL 220, CUL 224 and CUL 228 OR completion of CUL 220, CUL 224 and CUL 228 all with a C- or higher
Current & Future Offerings:
Winter 2023
01/04/2023-03/24/2023 Th 9:00 AM-11:00 AM Carter
01/04/2023-03/24/2023 Th 2:00 PM-4:00 PM Carter
F 8:00 AM-2:30 PM Carter
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
CUL 228 Banquet and Catering Management 3 CR
In Banquet and Catering Management, students will learn the fundamental skills and knowledge needed to set-up and run banquet and catering events. Theory subjects include plated and buffet banquet menus, buffet layout and design, catering contracts, event planning, organization, staffing, home meal replacement, private and personal chef industry, optional services, and pricing formats. Weekly buffets provide hands-on experience in setting up and managing a full-service buffet event.
Prerequisites:
CUL 211, CUL 218, and CUL 222, all with a C- or higher. Concurrent enrollment in CUL 220, CUL 224 and CUL 226 OR completion of CUL 220, CUL 224 and CUL 226 all with a C- or higher.
Current & Future Offerings:
Winter 2023
01/04/2023-03/24/2023 W 12:00 PM-2:00 PM McDonald
01/04/2023-03/24/2023 Th 12:00 PM-2:00 PM Carter
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
Quarter 7
CUL 230 Northwest a' la carte Cookery 8 CR
This course provides students with an opportunity to apply the vast majority of the Culinary Arts curriculum as students rotate through several stations creating Northwest cuisine in the a' la carte restaurant kitchen. Students are expected to manage the responsibilities in setting up and running an a' la carte restaurant station including food preparation, planning sheets, organization, portion control, timing, temperature control, teamwork, communication, productivity and sanitary production skills. In addition, students will practice expeditor skills including coordinating and controlling the flow of finished menu items from the station chefs and working closely with student service staff and maître d' positions. Students will study a variety of modern food sourcing topics including buying local, sustainability topics, organic food production, GMO¿s, irradiation and other staple food production methods. Practical final test is designed to assess the student's overall knowledge and skill level at the completion of all curriculum requirements. Students will research, plan, and prepare a three-course gastronomique menu (prix fixe) for guests using diverse techniques, ingredients and flavors. The menu should show a common theme throughout the course work. Students will prepare a formal menu using assigned optional proteins and common market list of food products, while employing yield analysis, planning and leadership throughout the examination process.
Prerequisites:
CUL 220, CUL 224, CUL 226, and CUL 228, all with a C- or higher. Concurrent enrollment in CUL 232 and CUL 236 OR completion of CUL 232 and CUL 236 with a C- or higher.
Current & Future Offerings:
Spring 2023
04/05/2023-06/23/2023 T 10:00 AM-11:00 AM McDonald
04/05/2023-06/23/2023 W 8:00 AM-2:00 PM McDonald
F 8:00 AM-11:00 AM McDonald
Th 8:00 AM-2:30 PM McDonald
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
CUL 232 Food and Beverage Service Lab 2 CR
In this course students apply service skills, knowledge, guest relations, tableside cookery, point-of-sale operations, cash handling, reservations, seating, and greeting, in Café Culinaire. The students are responsible for excellent customer service under all conditions. Students work in various dining room positions at Bellingham Technical College¿s Café Culinaire such as; maître d¿, front server and back server.
Prerequisites:
CUL 220, CUL 224, CUL 226, and CUL 228, all with a C- or higher. Concurrent enrollment in CUL 230 and CUL 236 or completion of CUL 230 and CUL 236 with a C- or higher.
Current & Future Offerings:
Spring 2023
04/05/2023-06/23/2023 F 11:30 AM-3:00 PM Carter
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
CUL 236 Wine Appreciation 2 CR
This course provides comprehensive information about wine from all the major wine producing countries in the world. Emphasis is placed on the history of wine, production characteristics and laws, food and wine paring, cooking with wine, wine menus, purchasing, formal wine service and storage requirements. Upon completion, students should be able to determine what wines compliment various cuisines and particular tastes.
Prerequisites:
This course provides comprehensive information about wine from all the major wine producing countries in the world. Emphasis is placed on the history of wine, production characteristics and laws, food and wine paring, cooking with wine, wine menus, purchasing, formal wine service and storage requirements. Upon completion, students should be able to determine what wines compliment various cuisines and particular tastes. Concurrent enrollment in CUL 230 and CUL 232 or completion of CUL 230 and CUL 232 with a C- or higher.
Current & Future Offerings:
Spring 2023
04/05/2023-06/23/2023 T 12:00 PM-1:00 PM McDonald
04/05/2023-06/23/2023 T 1:00 PM-3:30 PM McDonald
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.

View past class requirements for this program.
Select the year closest to the year started, without going over, to see program requirements for a student who started the program that year:

Program Outcomes

After successfully completing this program, students will be able to:

Conform and comply with health standards based on US Food and Drug Administration, Washington State, and local health department sanitation and hygiene codes and laws.
Apply fundamentals and advanced skills in sustainable design and purchasing, butchery, Garde Manger, classical sauce, soups and stocks, food and beverage service, farinaceous foods, classical cookery techniques in international cuisine, American regional cuisines, and define product specifications.
Plan, prepare, and cook foods ala carte and buffet style consistently in a visually appealing manner while maintaining taste, nutritive value, flavor, and texture in classical and contemporary cooking methods.
Correctly prepare a variety of classical breads, artisan breads, classical pastry items, and desserts with the ability to correctly evaluate finished products for proper texture, color, palatability, shape, and doneness.
Plan, develop and analyze the dining room layout, facility design, menu design, cost analysis, marketing plan, and projected profit and loss statements.
Describe the fundamental nutrients in the human diet, identify a variety of contemporary dietary needs and demonstrate the ability to create and cook modified menus to meet those needs.

Employment Outlook

Culinary Arts program graduates prepare for careers as sous chefs, line, pantry and prep cooks, bakers, deli workers, food managers, and caterers. The employment outlook for culinary program graduates is very strong, and students can expect to earn excellent wages. Skilled workers in Culinary Arts are in high demand.

Faculty & Support

Brian McDonald

Brian has cooked professionally for over 35 years holding positions as a corporate restaurant chef, garde manger chef, banquet chef, catering chef, private chef, and butcher. He attended the Culinary Institute of America, graduating number one in his class, being awarded the Francis Roth Most Outstanding Student award. He has worked at many fine restaurants and hotels including the Ritz-Carlton Hotel, Amelia Island (Florida), Rick Bayless’ Frontera Grill, David Burke’s Park Avenue Café (Chicago), and locally at Thirteen Coins and The Herb Farm Restaurant. He taught culinary arts for eight years in Asheville, North Carolina before joining Bellingham Technical College in 2003.

Degrees and Credentials
Certificate, Professional Technical Education, Washington State
AOS, Culinary Arts, The Culinary Institute of America
Certificate, Servsafe Certification, National Restaurant Association
Certified Executive Chef, American Culinary Association
Certified Culinary Educator, American Culinary Association

Nicole Carter

Nicole has cooked professionally for 20 years. She has always loved the restaurant industry and has explored many facets including restaurant management, catering and banquet chef, corporate training and opening of properties, butchering, front of the house, bartending and beverage service, brewing, coffee service and private chef. She graduated from the Culinary Arts program at South Seattle Community College in 2003. She ran a catering company and managed a restaurant before changing gears to teaching at Bellingham Technical College. In her last 11 years at BTC, Nicole has advanced in positions starting as a temporary instructional technician then moving into teaching as a part-time adjunct instructor. She is now a full-time instructor and is also responsible for purchasing in the Culinary & Pastry Arts programs.

Degrees and Credentials
Certificate, Professional Technical Education, Washington State

Fall 2023
	09/20/2023-12/08/2023	M	9:00 AM-11:00 AM	Carter
	09/20/2023-12/08/2023	M	9:00 AM-11:00 AM	Coates

Fall 2023
	09/20/2023-12/08/2023	M	12:00 PM-3:00 PM	McDonald
	09/20/2023-12/08/2023	W	8:00 AM-2:30 PM	McDonald

Winter 2023
	01/04/2023-03/24/2023	Richards
Spring 2023
	04/05/2023-06/23/2023	Richards

Winter 2023
	01/04/2023-03/24/2023	MW	8:30 AM-9:50 AM	Zamora
Spring 2023
	04/05/2023-06/23/2023	MWF	8:30 AM-9:50 AM	Burns

Winter 2023
	01/04/2023-03/24/2023	MW	12:30 PM-1:50 PM	Smith
Spring 2023
	04/05/2023-06/23/2023	MW	2:10 PM-3:30 PM	Smith

Winter 2023
	01/04/2023-03/24/2023	Pollard
Spring 2023
	04/05/2023-06/23/2023	Pollard

Winter 2023
	01/04/2023-03/24/2023	W	12:00 PM-2:00 PM	McDonald
	01/04/2023-03/24/2023	Th	12:00 PM-2:00 PM	Carter

Spring 2023
	04/05/2023-06/23/2023	T	10:00 AM-11:00 AM	McDonald
	04/05/2023-06/23/2023	W	8:00 AM-2:00 PM	McDonald
		F	8:00 AM-11:00 AM	McDonald
		Th	8:00 AM-2:30 PM	McDonald

Spring 2023
	04/05/2023-06/23/2023	T	12:00 PM-1:00 PM	McDonald
	04/05/2023-06/23/2023	T	1:00 PM-3:30 PM	McDonald

Culinary Arts

Culinary Arts

Culinary Arts - AAS-T

Employment Information

Certification Information

Estimated Program Costs

Entry Information

When Can I Start?

What are the Minimum Entry Requirements?

What are My Next Steps?

Classes

Total Program Credits: 108

Current Students: Learn how to use this page to register for classes

Quarter 1

Quarter 2

Quarter 3

Quarter 4

Quarter 5

Quarter 6

Quarter 7

View past class requirements for this program.

Program Outcomes

Employment Outlook

Faculty & Support

Brian McDonald

Degrees and Credentials

Nicole Carter

Degrees and Credentials