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

97% BTC graduate placement rate¹

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

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

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
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 relevant technical applications and the use of a calculator.
Prerequisites:
ACCUPLACER Arithmetic (230) or higher or ABE 050 with a C or higher or approved alternative placement criteria.
Current & Future Offerings:
Winter 2023
01/04/2023-03/24/2023 TTh 10:30 AM-12:40 PM Hegeberg
Spring 2023
04/05/2023-06/23/2023 MWF 8:30 AM-9:50 AM Hegeberg
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 (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
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.
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 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.
Quarter 3
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 (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 TTh 8:00 AM-10:10 AM Gernand
Spring 2023
04/05/2023-06/23/2023 TTh 10:30 AM-12:40 PM Gernand
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
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.

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, 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
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	TTh	10:30 AM-12:40 PM	Hegeberg
Spring 2023
	04/05/2023-06/23/2023	MWF	8:30 AM-9:50 AM	Hegeberg

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	TTh	8:00 AM-10:10 AM	Gernand
Spring 2023
	04/05/2023-06/23/2023	TTh	10:30 AM-12:40 PM	Gernand

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

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

Quarter 1

Quarter 2

Quarter 3

View past class requirements for this program.

Program Outcomes

Employment Outlook

Faculty & Support

Brian McDonald

Degrees and Credentials

Nicole Carter

Degrees and Credentials