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.
To learn more about Bellingham Technical College programs you’re interested in, join us for a Virtual Program Info Session. Prior sign up is required. If you do not see an Info Session for the program you’re interested in, email outreach@btc.edu for more information.
76% BTC graduate placement rate
$42,286 starting annual wageThe 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.
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.
CUL 110 | Sanitation & Safety | 3 CR |
CUL 112 | Introduction to Hospitality | 2 CR |
CUL 114 | Culinary Skill Development I | 6 CR |
CUL 116 | Meat Identification and Fabrication | 4 CR |
CUL 118 | Commercial Kitchen Equipment | 2 CR |
CUL 121 | Pastry Basic I | 3 CR |
CUL 122 | Culinary Skill Development II | 6 CR |
CUL 125 | Pastry Basics II | 3 CR |
MATH& 107 | Math in Society | 5 CR |
OR Higher |
CUL 141 | Introduction to Artisan Breads & Laminated Dough | 3 CR |
CUL 144 | American Regional a' la carte Cookery | 6 CR |
CUL 145 | Intro to Cakes, Desserts, Chocolate & Sugar Decorations | 4 CR |
ENGL& 101 | English Composition I | 5 CR |
OR |
ENGL& 102 | English Composition II | 5 CR |
CUL 150 | Field-Based Experience | 6 CR |
OR |
CUL 152 | Culinary Competition Fundamentals | 6 CR |
CUL 142 | Nutrition | 3 CR |
CUL 218 | Garde Manger | 6 CR |
CUL 222 | Supervisor Development | 3 CR |
CMST& 210 | Interpersonal Communications | 5 CR |
OR |
PSYC& 100 | General Psychology | 5 CR |
OR |
SOC& 101 | Introduction to Sociology | 5 CR |
CUL 220 | Restaurant Management | 5 CR |
CUL 224 | Food and Beverage Service | 2 CR |
CUL 226 | International Cuisine | 6 CR |
CUL 228 | Banquet and Catering Management | 3 CR |
CUL 230 | Northwest a' la carte Cookery | 8 CR |
CUL 232 | Food and Beverage Service Lab | 2 CR |
CUL 236 | Wine Appreciation | 2 CR |
Choose 5 Credits of Humanities, Social Science or Natural Science from Approved Transfer Course List. | 5 CR |
After successfully completing this program, students will be able to:
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.
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.
Hilde Hettegger - Korsmo has been a Pastry Arts Instructor at Bellingham Technical College since 2005. She has over two decades of hands on experience in Culinary Arts/Pastry Arts/Restaurant Management and is currently certified under the American Culinary Federation as a Certified Culinarian Educator and Certified Working Pastry Chef. Over the past 20 years, Hilde has held culinary and pastry positions in Austria, Italy and the United States. In 2012, she won a bronze medal in her quest for the National Pastry Chef title and in 2011, she was awarded the Pastry Chef of the Year by the Washington State Chefs association. During the 2011-2012 year, she received the BTC Faculty Haskell Excellence Award; this allowed her to train at the Notter School of Pastry Arts, in Florida, thus enhancing her sugar arts techniques.
Maria is a 30+ - year veteran of the West Coast food and wine industry. After graduating from the prestigious Culinary Institute of America in NY she settled in the heart of California Wine Country, Sonoma County, where she worked as a Chef, Sommelier, Culinary Educator and as the owner of a successful food truck business specializing in artisan frozen desserts. Wishing to return to academia Maria joined Bellingham Technical College in August, 2018. Chef deCorpo enjoys helping others reach their goals of working in the foodservice industry. In her free time, Maria loves to garden, build and restore furniture, sew and, believe it or not, cook! She is an avid reader and cinephile and loves to explore the connections between art, culture, history and food.