Culinary Arts

Culinary Arts - Certificate

If you grew up cooking in your mom’s kitchen and are now a Food Network fan, then Bellingham Technical College's Culinary Arts certificate may give you the training you need to pursue your career in the restaurant and food service industry. Enter the exciting, fast-paced world of the food service industry through this certificate program; then, launch your career wherever you want to go.

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

Employment Information

Data are provided on a program (not credential) level

91% BTC graduate placement rate1

$32,356 starting annual wage2
$38,313 average annual wage2
$46,907 potential annual wage2

 

  • 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 2016-17 and 2018-19. 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.

    2Wage data come from Washington State Employment Security Department (ESD) 2020 Occupational Employment and Wage Estimates (Washington State wage) and reflect 2015-2018 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

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.

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?

Classes

Total Program Credits: 58

  • Quarter 1

  • CUL 110Sanitation & Safety2 CR
  • CUL 112Introduction to Hospitality2 CR
  • CUL 114Culinary Skill Development I6 CR
  • CUL 142Nutrition2 CR
  • CUL 118Commercial Kitchen Equipment2 CR
  • Quarter 2

  • CUL 122Culinary Skill Development II6 CR
  • CUL 126Pastry Skill Development I6 CR
  • AMATH 100Applied Occupational Math5 CR
  • OR Higher
  • CMST& 210Interpersonal Communications5 CR
  • OR
  • PSYC& 100General Psychology5 CR
  • OR
  • SOC& 101Introduction to Sociology5 CR
  • Quarter 3

  • CUL 144American Regional a' la carte Cookery7 CR
  • CUL 146Pastry Skill Development II7 CR
  • AENGL 100Applied English5 CR
  • OR Higher

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, classical cookery techniques in American regional cuisines, and define product specifications.
  • 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.
  • 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 nearly unlimited list of potential food service employers includes restaurants, hotels, catering companies, industrial cafeterias, hospitals, schools, bakeries, and pastry shops.

Faculty & Support

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

    WA Professional Technical Certification - 2003

    Certified Executive Chef, American Culinary Assoc. - 2003

    A.O.S., Culinary Institute of America - 2003

    Secusafe Certification, National Restaurant Assoc. - 2003

    Certified Culinary Educator, American Culinary Assoc. - 2003

Photo of Hilde Hettegger-Korsmo
Hilde Hettegger-Korsmo

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.

  • Degrees and Credentials

    Certified Culinary Educator, American Culinary Federation - 2006

    WA Professional Technical Certification - 2006

    Certified Working Pastry Chef, American Culinary Federation - 2006

    Apprenticeship Degree, Chef de Cuisine & Chef de Rang, Salzburg School of Hotel and Restaurant Management - 2006