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.
Future Offerings:
Fall 2022
09/20/2022-12/09/2022 M 9:00 AM-11:00 AM Nicole Carter
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
CUL 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.
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.
Future Offerings:
Fall 2022
09/20/2022-12/09/2022 M 12:00 PM-3:00 PM Brian McDonald
09/20/2022-12/09/2022 W 8:00 AM-2:30 PM Brian 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 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.
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.
Future Offerings:
Winter 2023
01/04/2023-03/24/2023 M 9:00 AM-11:00 AM Stacey 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 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 relevent technical applications and the use of a calculator.
Future Offerings:
Summer 2022
07/06/2022-08/30/2022 Kristine Newton
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
Or higher
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.
Future Offerings:
Summer 2022
07/06/2022-08/30/2022 MW 12:30 PM-1:50 PM Jill Burns
Icon Key
- Online Asynchronous
- Online Synchronous
- Hybrid Asynchronous
- Hybrid Synchronous
- Face-to-Face
- Self-Support
- Definitions
  Online Asynchronous - The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  Online Synchronous - The class is taught completely online; attendance at scheduled online class meetings at specific times is required. There is no face-to-face instruction.
  Hybrid Asynchronous - This is a hybrid class. The class meets face-to-face for scheduled classes at specific times; all online work is completed asynchronously.
  Hybrid Synchronous - This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  Face-to-Face - This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  
  Self Support - Self-Support classes have different fees and refund policy than state-supported classes. See the Tuition and Fees page for more details.
  
  Synchronous - Online class meetings are scheduled to occur in real time.
  Asynchronous - No required online class meetings are scheduled.
  
  Note: All modalities include regular coursework due dates and require class participation.
OR
PSYC& 100 General Psychology 5 CR
An overview of the factors affecting behavior including topics related to theories of learning, the senses, perceptions, nervous system, emotions, personality theory, motivation, abnormal behavior and therapy, and social psychology.
Future Offerings:
Spring 2022
04/05/2022-06/23/2022 T 1:10 PM-3:20 PM Molly Smith
Summer 2022
07/06/2022-08/30/2022 Molly 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.
Future Offerings:
Spring 2022
04/05/2022-06/23/2022 Dale Pollard
Summer 2022
07/06/2022-08/30/2022 Dale 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.
Future Offerings:
Winter 2023
01/04/2023-03/24/2023 M 12:00 PM-3:00 PM Brian McDonald
01/04/2023-03/24/2023 T 8:00 AM-2:30 PM Brian 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.
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.
Future Offerings:
Spring 2022
04/05/2022-06/23/2022 MW 10:00 AM-11:30 AM Jenna Gernand
Summer 2022
07/06/2022-08/30/2022 Jill 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 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, 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.
Future Offerings:
Spring 2022
04/05/2022-06/23/2022 M 9:00 AM-11:00 AM Devin Kellogg
04/05/2022-06/23/2022 TW 8:00 AM-2:00 PM Devin 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.

Future Offerings:

Spring 2022
	04/05/2022-06/23/2022	M	12:00 PM-2:00 PM	Stacey Coates
	04/05/2022-06/23/2022	Th	8:00 AM-2:00 PM	Stacey Coates
Winter 2023
	01/04/2023-03/24/2023	Th	8:00 AM-10:00 AM	Stacey Coates
	01/04/2023-03/24/2023	Th	10:00 AM-2:30 PM	Stacey 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.

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

Fall 2022
	09/20/2022-12/09/2022	M	9:00 AM-11:00 AM	Nicole Carter

Fall 2022
	09/20/2022-12/09/2022	M	12:00 PM-3:00 PM	Brian McDonald
	09/20/2022-12/09/2022	W	8:00 AM-2:30 PM	Brian McDonald

Summer 2022
	07/06/2022-08/30/2022	MW	12:30 PM-1:50 PM	Jill Burns

Spring 2022
	04/05/2022-06/23/2022	T	1:10 PM-3:20 PM	Molly Smith
Summer 2022
	07/06/2022-08/30/2022			Molly Smith

Spring 2022
	04/05/2022-06/23/2022	Dale Pollard
Summer 2022
	07/06/2022-08/30/2022	Dale Pollard

Spring 2022
	04/05/2022-06/23/2022	MW	10:00 AM-11:30 AM	Jenna Gernand
Summer 2022
	07/06/2022-08/30/2022			Jill Burns

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

Nicole Carter