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.

Culinary Arts Video

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 = 50^th percentile, wage potential = 75th percentile.

Estimated Program 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.

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: 58

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 Classic Arithmetic score (38) or higher OR ACCUPLACER NextGen Arithmetic (230) or higher OR MATH 090 with a C or higher OR ABE 050 with a C or higher, AND ACCUPLACER Classic Reading (71) or higher OR ACCUPLACER NextGen Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Classic Sentence Skills (71) or higher OR ACCUPLACER NextGen Writing (245) or higher OR ENGL 092 with a C or higher, OR Instructor permission.
Future Offerings:
Fall 2021-2022
09/21/2021-12/07/2021 T 9:00a-11:00a Carter Openings: 23
Register for this class
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 a 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 score of 38 or MATH 090 with a C or better or ABE 050 with a C or better, and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or better, and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or better or Instructor permission.
Future Offerings:
Fall 2021-2022
11/01/2021-12/06/2021 M 8:00a-12:00p Carter Openings: 22
Register for this class
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 foundational cooking preparations. Theory and lab topics include focus on meat cookery; the preparation of stocks, classical and contemporary mother sauces and derivate sauces, eggs and breakfast cookery and the application of herbs, spices and flavorings used in the professional kitchen today. Weekly labs provide students time to practice these foundational skills.

Prerequisites:
ACCUPLACER Arithmetic score of 38 or MATH 090 with a C or higher or ABE 050 with a C or higher, and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or higher, and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or higher or Instructor permission.

Future Offerings:

Fall 2021-2022
	09/22/2021-12/08/2021	W	8:00a-11:00a	Mcdonald	Openings: 6
	Th	8:00a-2:30p	Mcdonald
	Register for this class
	09/22/2021-12/08/2021	W	8:00a-11:00a	Mcdonald	Openings: 18
	F	8:00a-2:30p	Mcdonald
	Register for this class

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 including 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 through the cooking process.
Prerequisites:
ACCUPLACER Classic Arithmetic (38) or higher OR ACCUPLACER NextGen Arithmetic (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Classic Reading (71) or higher OR ACCUPLACER NextGen Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Classic Sentence Skills (71) or higher OR ACCUPLACER NextGen Writing (245) or higher OR ENGL 092 with a C or higher.
Future Offerings:
Fall 2021-2022
09/21/2021-12/07/2021 T 12:00p-2:00p Carter Openings: 24
Register for this class
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 kitchen, identification of a wide variety of commercial kitchen equipment, the common use in professional kitchens and the correct operation, safety, breakdown and cleaning procedures.
Prerequisites:
ACCUPLACER Arithmetic score of 38 or MATH 090 with a C or better or ABE 050 with a C or better, and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or better, and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or better or Instructor permission.
Future Offerings:
Fall 2021-2022
09/20/2021-10/25/2021 M 8:00a-12:00p Mcdonald Openings: 24
Register for this class
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 116, CUL 118 all with a C- or better.
Future Offerings:
Winter 2021-2022
01/04/2022-03/23/2022 W 12:00p-3:00p Mcdonald Openings: 12
T 8:00a-2:30p Mcdonald
01/05/2022-03/23/2022 W 12:00p-3:00p Mcdonald Openings: 12
M 8:00a-2:30p 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 with a C- or higher
Future Offerings:
Winter 2021-2022
01/05/2022-03/24/2022 W 9:00a-11:00a Staff Openings: 18
Th 8:00a-4:30p Staff
01/05/2022-03/23/2022 W 9:00a-11:00a Staff Openings: 18
F 8:00a-4:30p Staff
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.

AMATH 100

Applied Occupational Math

5 CR

This course emphasizes mathematics used in the professional technical occupations. Students will learn mathematical skills in the following: fractions, decimals, percents, ratios & proportions, U.S. Customary Units and metric measurement systems, basic geometry and elementary algebra. The course will include relevent technical applications and the use of a calculator.

Prerequisites:
ACCUPLACER Arithmetic score of 38 or ABE 050 with a C or higher or approved alternative placement criteria.

Future Offerings:

Fall 2021-2022
	09/20/2021-12/09/2021			Hegeberg	Openings: -4
	Register for this class
	09/20/2021-12/09/2021			Newton	Openings: -3
	Register for this class
	09/20/2021-12/09/2021	TTh	10:30a-12:40p	Hegeberg	Openings: 17
	Register for this class
Winter 2021-2022
	01/04/2022-03/24/2022	TTh	1:10p-3:20p	Staff	Openings: 28
	01/04/2022-03/24/2022	TTh	8:00a-10:10a	Staff	Openings: 28
	01/04/2022-03/24/2022			Staff	Openings: 26
	01/05/2022-03/23/2022	MWF	2:10p-3:30p	Staff	Openings: 28
Spring 2021-2022
	04/05/2022-06/21/2022	TTh	1:10p-3:20p	Staff	Openings: 28
	04/05/2022-06/22/2022			Staff	Openings: 26
	04/06/2022-06/22/2022	MWF	8:30a-9:50a	Staff	Openings: 28
	04/06/2022-06/22/2022	MWF	2:10p-3:30p	Staff	Openings: 28

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

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 Comprehension score of 71 or a C grade in RDG 085, and Accuplacer Sentence Skills score of 71 or a C grade in ENGL 092.

Future Offerings:

Fall 2021-2022
	09/20/2021-12/09/2021			Zamora	Openings: 0
	Register for this class
	09/20/2021-12/09/2021			Zamora	Openings: 0
	Register for this class
	09/20/2021-12/09/2021			Burns	Openings: 15
	Register for this class
	09/20/2021-12/09/2021			Burns	Openings: 16
	Register for this class
Winter 2021-2022
	01/04/2022-03/24/2022	TTh	1:10p-3:20p	Staff	Openings: 28
	01/04/2022-03/24/2022			Staff	Openings: 26
	01/04/2022-03/24/2022			Staff	Openings: 26
	01/05/2022-03/23/2022	MW	2:10p-3:30p	Staff	Openings: 28
	01/05/2022-03/23/2022	MWF	8:30a-9:50a	Staff	Openings: 28
	01/06/2022-03/24/2022	Th	6:00p-8:10p	Staff	Openings: 28
Spring 2021-2022
	04/05/2022-06/21/2022	TTh	8:00a-10:10a	Staff	Openings: 28
	04/05/2022-06/21/2022	TTh	1:10p-3:20p	Staff	Openings: 28
	04/05/2022-06/22/2022			Staff	Openings: 26
	04/05/2022-06/22/2022			Staff	Openings: 26
	04/06/2022-06/22/2022	MW	2:10p-3:30p	Staff	Openings: 28
	04/06/2022-06/22/2022	MWF	8:30a-9:50a	Staff	Openings: 28
	04/07/2022-06/16/2022	Th	6:00p-8:10p	Staff	Openings: 28

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.

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.

Prerequisites:
ACCUPLACER Classic Reading (85) or higher OR ACCUPLACER NextGen Reading (256) OR RDG 085 with a B or higher and ACCUPLACER Classic Sentence Skills (86) or higher OR ACCUPLACER NextGen Writing (255) or higher OR AENGL 100 with a C or higher OR BUS 191 with a C or higher.

Future Offerings:

Fall 2021-2022
	09/20/2021-12/09/2021			Smith	Openings: 0
	Register for this class
	09/20/2021-12/09/2021			Smith	Openings: 14
	Register for this class
	09/20/2021-12/09/2021			Smith	Openings: 21
	Register for this class
Winter 2021-2022
	01/04/2022-03/24/2022			Staff	Openings: 26
	01/05/2022-03/23/2022	MWF	10:10a-11:30a	Staff	Openings: 28
	01/05/2022-03/23/2022	MW	12:30p-1:50p	Staff	Openings: 28
Spring 2021-2022
	04/05/2022-06/22/2022			Staff	Openings: 26
	04/06/2022-06/22/2022	MWF	10:10a-11:30a	Staff	Openings: 28
	04/06/2022-06/22/2022	MW	2:10p-3:30p	Staff	Openings: 28

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.

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.

Prerequisites:
Accuplacer Reading Comprehension score of 85 or RDG 085 with a B 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.

Future Offerings:

Fall 2021-2022
	09/20/2021-12/09/2021			Pollard	Openings: 17
	Register for this class
Winter 2021-2022
	01/04/2022-03/22/2022	T	8:00a-10:10a	Staff	Openings: 28
Spring 2021-2022
	04/05/2022-06/22/2022			Staff	Openings: 26

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 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, 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:
CUL 110, CUL 112, CUL 114, CUL 118, CUL 122, and CUL 142 all with a C- or higher.
Future Offerings:
Spring 2021-2022
04/05/2022-06/22/2022 M 9:00a-11:00a Staff Openings: 12
TW 8:00a-2:00p Staff
04/07/2022-06/20/2022 M 9:00a-11:00a Staff Openings: 12
ThF 8:00a-2:00p Staff
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
Prerequisites:
CUL 101 and CUL 126 each with a C- or higher
Future Offerings:
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.

AENGL 100

Applied English

5 CR

This applied English course focuses on the workplace communication skills needed to send, receive, and process oral and written information. Along with a review of writing fundamentals, learners will use principles of clear communication, professionalism, and cultural awareness in occupational contexts. Learners will sharpen their reading, writing, and presentation skills.

Prerequisites:
Accuplacer Reading Comprehension score of 71 or RDG 085 with a C or higher, and Accuplacer Sentence Skills score of 71 or ENGL 092 with a C or higher.

Future Offerings:

Fall 2021-2022
	09/20/2021-12/09/2021	TTh	8:00a-10:10a	Kongshaug	Openings: 11
	Register for this class
	09/20/2021-12/09/2021			Gernand	Openings: 0
	Register for this class
	09/20/2021-12/09/2021			Donnelly	Openings: 17
	Register for this class
	09/20/2021-12/09/2021			Burns	Openings: 17
	Register for this class
Winter 2021-2022
	01/04/2022-03/22/2022	T	6:00p-8:10p	Staff	Openings: 28
	01/04/2022-03/24/2022	TTh	8:00a-10:10a	Staff	Openings: 28
	01/04/2022-03/24/2022	TTh	8:00a-10:10a	Staff	Openings: 28
	01/04/2022-03/24/2022			Staff	Openings: 26
	01/04/2022-03/24/2022			Staff	Openings: 26
	01/05/2022-03/23/2022	MWF	2:10p-3:30p	Staff	Openings: 28
	01/05/2022-03/23/2022	MW	10:10a-11:30a	Staff	Openings: 28
Spring 2021-2022
	04/05/2022-06/22/2022			Staff	Openings: 26
	04/05/2022-06/22/2022			Staff	Openings: 26
	04/06/2022-06/22/2022	MWF	2:10p-3:30p	Staff	Openings: 28
	04/06/2022-06/22/2022	MW	10:10a-11:30a	Staff	Openings: 28

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

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 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
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

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

Fall 2021-2022
	09/21/2021-12/07/2021	T	9:00a-11:00a	Carter	Openings: 23
	Register for this class

Fall 2021-2022
	11/01/2021-12/06/2021	M	8:00a-12:00p	Carter	Openings: 22
	Register for this class

Fall 2021-2022
	09/21/2021-12/07/2021	T	12:00p-2:00p	Carter	Openings: 24
	Register for this class

Fall 2021-2022
	09/20/2021-10/25/2021	M	8:00a-12:00p	Mcdonald	Openings: 24
	Register for this class

Winter 2021-2022
	01/04/2022-03/23/2022	W	12:00p-3:00p	Mcdonald	Openings: 12
	T	8:00a-2:30p	Mcdonald
	01/05/2022-03/23/2022	W	12:00p-3:00p	Mcdonald	Openings: 12
	M	8:00a-2:30p	Mcdonald

Winter 2021-2022
	01/05/2022-03/24/2022	W	9:00a-11:00a	Staff	Openings: 18
	Th	8:00a-4:30p	Staff
	01/05/2022-03/23/2022	W	9:00a-11:00a	Staff	Openings: 18
	F	8:00a-4:30p	Staff

Culinary Arts

Culinary Arts

Culinary Arts - Certificate

Employment 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: 58

Quarter 1

Quarter 2

Quarter 3

Program Outcomes

Employment Outlook

Faculty & Support

Brian McDonald

Degrees and Credentials

Hilde Hettegger-Korsmo

Degrees and Credentials