Degrees & Classes

Degrees & Classes

Culinary Arts

Associate Applied Science - Transfer

BTC’s programs in Culinary Arts are ideal for students with a passion for food and pastry, and an interest in the fast-growing food service industry. Once you graduate with your Associate of Applied Science-Transfer degree, you can go straight to work in top jobs in the food industry, or transfer your class credits to a four-year college or university to earn your bachelor's degree. Bellingham Technical College’s Culinary Arts program offers the highest quality culinary education available. You’ll receive training from an award-winning faculty in state-of-the-art facilities and learn the culinary skills you need to function as a professional in the fast-paced restaurant and food-service industry. You can put your training to work in a wide range of restaurants, bakeries, pastry shops, hotels, schools and universities, hospitals, and catering companies. Culinary Arts program graduates prepare for careers as sous chefs, line, pantry and prep cooks, bakers, deli workers, food managers, and caterers. The employment outlook for culinary program graduates is very strong, and students can expect to earn excellent wages. Skilled workers in Culinary Arts are in high demand.

Employment Information

78% BTC graduate placement rate

$37,170 starting annual wage

$53,279 average annual wage

$59,030 potential annual wage

Employment and wage data sources

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

American Culinary Federation

American Culinary Federation Hot Food competition


BTC will play host to the American Culinary Federation and Washington State Chefs Association Culinary Competition May 14-15, 2016, in our cutting-edge culinary arts program kitchens. Last year was the first time the American Culinary Federation (ACF) held its competition on BTC’s campus, and we are proud to have been selected to host the competition for a second year. The competition will take place in the kitchens in Campus Center and G Building, and they will be open to the public for viewing.

Culinary image

This year’s competition will bring professional chefs and culinary students from throughout the region to BTC to create showpieces, platters, hot dishes, desserts, and even meals based around mystery ingredients. Floor judges will rank competitors based on food handling, workspace use and technique, while tasting judges will score for flavor, creativity and more.

In previous years, BTC has also hosted ACF hot foods competitions. Our student team has won top in the state for multiple years and has placed highly in regional competitions against schools throughout the West Coast.

BTC chef Instructor Michael Baldwin is coach for the BTC team and serves as Competition Chair and Education Chair for the Washington State Chefs Association.

Courses

Use this tool to see this program's course offerings for upcoming quarters

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Courses are from the 2018-19 Catalog

TOTAL PROGRAM CREDITS108 credits

  • Quarter 1
  • CUL 110Sanitation & Safety3 credits

    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.

    Notes:
    • This class must be taken concurrently with CUL 112, CUL 114, CUL 116 and CUL 118.
    Prerequisite:
    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.
    Completion or Concurrent Enrollment:
    CUL 112, CUL 114, CUL 116 and CUL 118 all with a C- or better or concurrent enrollment in CUL 112, CUL 114, CUL 116 and CUL 118 or Instructor permission.
  • CUL 112Introduction to Hospitality2 credits

    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.

    Notes:
    • This class must be taken concurrently with CUL 110, CUL 114, CUL 116 and CUL 118.
    Prerequisite:
    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.
    Completion or Concurrent Enrollment:
    CUL 110, CUL 114, CUL 116 and CUL 118 all with a C- or better or concurrent enrollment in CUL 110, CUL 114, CUL 116 and CUL 118 or Instructor permission.
  • CUL 114Culinary Skill Development I6 credits

    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; and the application of herbs, spices and flavorings used in the professional kitchen today. Weekly labs provide students time to practice these foundational skills.

    Notes:
    • This class must be taken concurrently with CUL 110, CUL 112, CUL 116 and CUL 118.
    Prerequisite:
    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.
    Completion or Concurrent Enrollment:
    CUL 110, CUL 112, CUL 116 and CUL 118 all with a C- or better or concurrent enrollment in CUL 110, CUL 112, CUL 116 and CUL 118 or Instructor permission.
  • CUL 116Meat Identification and Fabrication4 credits

    This course provides an introduction to basic identification and use of hand tools and equipment in meat and fish fabrication. Activities include composition, skeletal structures, muscle types and fabrication of meats, poultry and seafood. Students will apply basic yield analysis, portion cost calculations, purchasing and receiving, basic cooking methods, inspection and USDA regulations, sanitation and hygiene.

    Notes:
    • This class must be taken concurrently with CUL 110, CUL 112, CUL 114 and CUL 118.
    Prerequisite:
    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.
    Completion or Concurrent Enrollment:
    CUL 110, CUL 112, CUL 114 and CUL 118 all with a C- or better or concurrent enrollment in CUL 110, CUL 112, CUL 114 and CUL 118 or Instructor permission.
  • CUL 118Commercial Kitchen Equipment2 credits

    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.

    Notes:
    • This class must be taken concurrently with CUL 110, CUL 112, CUL 114 and CUL 116.
    Prerequisite:
    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.
    Completion or Concurrent Enrollment:
    CUL 110, CUL 112, CUL 114 and CUL 116 all with a C- or better or concurrent enrollment in CUL 110, CUL 112, CUL 114 and CUL 116 or Instructor permission.
  • Quarter 2
  • PST 202Pastry Basic I3 credits

    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. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.

    Prerequisite:
    CUL110; with a C- or better and Corequisite: PST 204.

    Future Offerings
    1/7-2/13MT 1:00p-5:00pCOATES SOpenings: 4
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    1/7-2/13MT 8:00a-12:00pCOATES SWaitlisted: 0
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    1/3-1/22Th 8:00a-10:00aHETTEGGER-KOOpenings: 9
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     WF 8:00a-1:30p
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  • PST 206Pastry Basics II3 credits

    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.

    Prerequisite:
    CUL110, PST 202 and PST 204; with a C- or better and Corequisite: PST 208.

    Future Offerings
    2/19-3/20MT 1:00p-5:00pCOATES SOpenings: 4
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     W12:00p-2:00p
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    2/19-3/20MT 8:00a-12:00pCOATES SWaitlisted: 0
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    1/23-2/12WF 8:00a-1:30pHETTEGGER-KOOpenings: 9
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     Th 8:00a-10:00a
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  • CUL 122Culinary Skill Development II6 credits

    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.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118 all with a C- or better.

    Future Offerings
    1/3-3/22W 8:00a-11:00aMCDONALD BOpenings: 1
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    1/3-3/22W 8:00a-11:00aMCDONALD BOpenings: 1
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  • MATH& 107 *Math in Society (or higher)5 credits

    College level coverage of practical applications in many fields of study. Topics will include probability, statistics, finance, geometry, graphing, growth & decay, and right triangle trigonometry.

    Prerequisite:
    BTC College Level Math score of 75 or a C grade in MATH 099.

    Future Offerings
    1/4-3/22TTh10:30a-12:40pNEWTON KOpenings: 9
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    1/3-3/22Online MOYLE VOpenings: 9
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    4/2-6/20Online STAFFOpenings: 24
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    4/2-6/20TTh10:30a-12:40pSTAFFOpenings: 28
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  • Quarter 3
  • PST 204Introduction to Artisan Breads & Laminated Dough3 credits

    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.

    Prerequisite:
    CUL110; with a C- or better and Corequisite: PST 202.

    Future Offerings
    2/13-3/1WF 8:00a-1:30pHETTEGGER-KOOpenings: 9
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     T 8:00a-10:00a
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     Th10:00a-1:30p
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     T10:00a-1:30p
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     Th 8:00a-10:00a
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    4/4-4/26ThF 8:00a-2:00pCOATES SOpenings: 14
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     M 8:00a-11:00a
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    4/2-4/24TW 8:00a-2:00pCOATES SOpenings: 14
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     M 8:00a-11:00a
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  • PST 208Intro to Cakes, Desserts, Chocolate & Sugar Decorations4 credits

    This course provides a study in the elements of mixing, baking, assembling and decorating simple cakes; introduction to specialty cake; simple to complex dessert presentation; introduction to chocolate and sugar techniques; and classic and molded chocolate truffles.

    Prerequisite:
    CUL 110, PST 202, PST 204; with a C- or better and Corequisite: PST 206.

    Future Offerings
    5/2-6/7ThF 8:00a-2:00pCOATES SOpenings: 14
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     M 8:00a-11:00a
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    5/2-6/7TW 8:00a-2:00pCOATES SOpenings: 14
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     M 8:00a-11:00a
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    4/2-5/6M 8:00a-10:00aHETTEGGER-KOOpenings: 18
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     M10:00a-4:00p
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     M10:00a-4:00p
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     T 8:00a-4:00p
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  • CUL 144American Regional a' la carte Cookery6 credits

    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.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 122 all with a C- or better.

    Future Offerings
    4/2-6/20TW 8:00a-12:30pDECORPO MOpenings: 14
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     M12:00p-2:00p
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    4/4-6/20ThF 8:00a-12:30pDECORPO MOpenings: 14
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     M12:00p-2:00p
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  • ENGL& 101 *English Composition I5 credits

    A composition course in which students read, analyze, and write essays using a variety of rhetorical strategies, as well as develop and verbally express ideas clearly and effectively. The critical reading of essays will provide a basis for the student's own critical writing, which will reflect a command of college-level literacy standards. Attention to writing fundamentals and stylistic techniques will also be included. Word processing, email and internet knowledge required.

    Prerequisite:
    Accuplacer Reading Comprehension score of 85 or B grade in RDG 085, and Accuplacer Sentence Skills score of 86 or B grade in ENGL 092 or C grade in AENGL 100.

    Future Offerings
    1/3-3/22Online RICHARDS JOpenings: 5
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    1/3-3/21TTh 1:10p-3:20pRICHARDS JOpenings: 1
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    1/7-3/20MW 8:30a-9:50aHATCH LOpenings: 8
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    1/3-3/22Online HATCH LOpenings: 5
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    4/3-6/19MWF10:10a-11:30aSTAFFOpenings: 24
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    4/2-6/18T10:30a-12:40pSTAFFOpenings: 24
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    4/2-6/20Online STAFFOpenings: 24
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  • Quarter 4
  • CUL 150Field-Based Experience7 credits

    This course provides students with industry job experience in a college approved professional kitchen, allowing students to apply first year curriculum cooking skills and culinary knowledge to professional restaurants, hotels, clubs, caterers and other hospitality organizations.

    Prerequisite:
    Instructor permission.
  • or

  • CUL 152Culinary Competition Fundamentals7 credits

    Students will train using American Culinary Federation student team competition guidelines culminating in participate in the Washington State Student Team Competition (time and date to be determined). Student will exhibit teamwork, professionalism, the ability to analyze and evaluate food quality; develop outstanding knife skills, organization, hot and cold food cooking skills while maintaining strict adherence to sanitation and time lines.

    Prerequisite:
    Instructor permission, student membership in the American Culinary Federation and successful tryout for competition team.
  • Quarter 5
  • CUL 218Garde Manger5 credits

    This course introduces students to the proper techniques, procedures and implementation of the Garde Manger chef. Students will create and prepare various cold foods, hors d’oeuvres, pates and galantines. Sausage making, cold and hot smoking, curing techniques, preparation of pates, terrines, galantines, canapés, mousses and gelatins are included in the course. Also covered are cold food decoration techniques, cold platter and appetizer buffet design and presentation, and developing skills in centerpieces and show pieces.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, AND CUL 122 all with a C- or better.

    Future Offerings
    1/8-3/20T 9:00a-11:00aDECORPO MOpenings: 16
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     W 8:00a-2:30p
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     W 8:00a-2:30p
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  • CUL 222Hospitality Supervision3 credits

    In this course students gain an overview of specific concepts necessary to successfully utilize human resources in a food service environment. Lectures on selected topics, student projects and assignments related to workplace activities form the majority of the material presented.

    Prerequisite:
    AENGL 100 with a C- or better and all first year program classes with a C- or better.
  • CUL 142Nutrition3 credits

    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
    4/3-6/12W 2:30p-5:00pCARTER NOpenings: 24
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  • CMST& 210 *Interpersonal Communications5 credits

    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 diversity issues.

    Prerequisite:
    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
    1/3-3/21TTh 5:30p-7:40pMUDD SOpenings: 14
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    1/7-3/20MW 2:10p-3:30pBURNS JOpenings: 5
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    1/3-3/21TTh 1:10p-3:20pZAMORA AOpenings: 7
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    1/4-3/22MWF 8:30a-9:50aZAMORA AOpenings: 3
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    1/3-3/22Online ZAMORA AWaitlisted: 0
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    1/3-3/22Online SMITH MWaitlisted: 1
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    1/3-3/22Online SMITH MWaitlisted: 0
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    4/3-6/19MW 2:10p-3:30pSTAFFOpenings: 24
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    4/2-6/20TTh 8:00a-10:10aSTAFFOpenings: 32
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    4/3-6/19MWF 8:30a-9:50aSTAFFOpenings: 28
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    4/2-6/20TTh 6:00p-8:10pSTAFFOpenings: 32
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    4/2-6/20TTh 1:10p-3:20pSTAFFOpenings: 28
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    4/2-6/20Online STAFFOpenings: 24
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    4/2-6/20Online STAFFOpenings: 24
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    4/2-6/20Online STAFFOpenings: 24
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    4/2-6/20Online STAFFOpenings: 24
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  • Quarter 6
  • CUL 220Restaurant Management5 credits

    In this course, students apply advanced concepts related to business and operations management in the culinary industry. Students will plan and develop menus, create a kitchen design and dining room lay out, analyze point of sale operations and create business projections.

    Prerequisite:
    AMATH 100, AENGL 100, CMST& 210, all first year program classes, CUL 142, CUL 218, and CUL 222 all with a C- or better.

    Future Offerings
    1/3-3/22ThF 8:00a-12:00pDECORPO MOpenings: 17
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     ThF 8:00a-12:00p
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  • CUL 224Food and Beverage Service2 credits

    This course assists students in developing food and beverage service skills based on dining room operations in a wide variety of service styles. The students are instructed in principles of front of the house operations, point of sale systems and guest relations. Students will learn the fundamentals of non-alcoholic and alcoholic beverages, appropriate beverage laws, and service for a variety of food and beverage establishments.

    Prerequisite:
    CUL 120 with a C- or better and CUL 124 with a C- or better.

    Future Offerings
    1/8-3/19T12:00p-2:00pDECORPO MOpenings: 16
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  • CUL 226International Cuisine6 credits

    This course provides students with practical experience in the preparation and service of foods from international countries. Emphasis is placed on eating habits, ethic influences, indigenous foods and customs, cooking methods used, traditional equipment and each regions overall influence on today’s restaurant market. Weekly participation in theme buffet productions enhances student’s technical skills.

    Prerequisite:
    All first year Culinary Arts program classes AND CUL 218 with a C- or better. Co-requisite: CUL 228.
    CoRequisites:
    CUL 228.
  • CUL 228Banquet and Catering Management3 credits

    In Banquet and Catering Management, students will learn the fundamental skills and knowledge needed to set-up and run banquet and catering events. Theory subjects include plated and buffet banquet menus, buffet layout and design, catering contracts, event planning, organization, staffing, home meal replacement, private and personal chef industry, optional services, and pricing formats. Weekly buffets provide hands-on experience in setting up and managing a full service buffet event.

    Prerequisite:
    All first year Culinary Arts program classes AND CUL 218 with a C- or better. Co-requisite: CUL 226.
    CoRequisites:
    CUL 226.
  • Quarter 7
  • CUL 230Northwest a' la carte Cookery7 credits

    This course provides students with an opportunity to apply the vast majority of the Culinary Arts curriculum as students rotate through several stations creating Northwest cuisine in the a' la carte restaurant kitchen. Students are expected to manage the responsibilities in setting up and running an a' la carte restaurant station including food preparation, planning sheets, organization, portion control, timing, temperature control, teamwork, communication, productivity and sanitary production skills. In addition, students will practice expeditor skills including coordinating and controlling the flow of finished menu items from the station chefs and working closely with student service staff and maître d' positions. Students will study a variety of modern food sourcing topics including buying local, sustainability topics, organic food production, GMO’s, irradiation and other staple food production methods.

    Prerequisite:
    Successful completion of the first six quarters of the Culinary Arts curriculum with a C- or better in each course or Instructor permission.

    Future Offerings
    4/2-6/7T 9:00a-10:00aMCDONALD BOpenings: 28
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     WTh 8:00a-2:00p
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     WTh 8:00a-2:00p
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     F12:30p-3:00p
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     F12:30p-3:00p
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  • CUL 232Food and Beverage Service Lab2 credits

    In this course students apply service skills, knowledge, guest relations, tableside cookery, point-of-sale operations, cash handling, reservations, seating, and greeting, in Café Culinaire. The students are responsible for excellent customer service under all conditions. Students work in various dining room positions at Bellingham Technical College’s Café Culinaire such as; maître d’, front server and back server.

    Prerequisite:
    Successful competition of the first six quarters of the Culinary Arts curriculum with a C- or better in each course or Instructor permission.

    Future Offerings
    4/3-6/7F 8:00a-12:00pCARTER NOpenings: 28
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     F 8:00a-12:00p
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  • CUL 234Capstone Project & Practical Exam1 credits

    This course is designed to assess the student's overall knowledge and skill level at the completion of all curriculum requirements. Students will research, plan, and supervise two commis in the preparation of a five course gastronomique menu (prix fixe) for guests using diverse techniques, ingredients and flavors. The menu should show a common theme throughout the course work. Students will prepare a formal menu using assigned proteins and common market list of food products, while employing yield analysis, planning and leadership throughout the examination process.

    Prerequisite:
    Successful completion of the first six quarters of the Culinary Arts curriculum with a C- or better in each course or Instructor permission.

    Future Offerings
    6/10-6/20DAILYMCDONALD BOpenings: 28
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     DAILYCARTER N
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  • CUL 236Wine Appreciation2 credits

    This course provides comprehensive information about wine from all the major wine producing countries in the world. Emphasis is placed on the history of wine, production characteristics and laws, food and wine paring, cooking with wine, wine menus, purchasing, formal wine service and storage requirements. Upon completion, students should be able to determine what wines compliment various cuisines and particular tastes.

    Prerequisite:
    Successful completion of first six quarters of the Culinary Arts curriculum with a C- or better in each course or Instructor permission.

    Future Offerings
    4/2-6/4T11:30a-2:00pMCDONALD BOpenings: 28
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  • General Education Core Courses
  • Choose 5 Credits of Humanities, Social Science or Natural Science from Approved Transfer Course List.5 credits

TOTAL PROGRAM CREDITS108 credits

* Minimum requirement. List of other AAS-T class options and alternatives

Entry Information

Check out the information below to learn how you can get started!

When Can I Start?


The program typically starts in Fall Quarter on a space available basis.

  • Culinary Arts & Pastry Arts Classes: A grade of "C-" will be the minimum passing grade for any Culinary and Pastry class.

What Are The Minimum Entry Requirements?


These requirements are for the AAS-T degree and are higher than those for the AAS degree. Please see AAS Entry Page for AAS requirements.

  • Accuplacer Reading Comprehension score of 85 or B grade in RDG 085, and Accuplacer Sentence Skills score of 86 or B grade in ENGL 092 or C grade in AENGL 100.
  • BTC College Level Math score of 75 or a C grade in MATH 099.

What Are My Next Steps?


  1. Apply to BTC and Financial Aid
  2. Take the ACCUPLACER/Placement Test
  3. Attend an Advising & Registration Session
  4. Prepare to Attend

Additional Resources


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, Garde Manger, classical sauce, soups and stocks, food and beverage service, farinaceous foods, classical cookery techniques in international cuisine, American regional cuisines, and define product specifications.
  • Plan, prepare, and cook foods ala carte and buffet style consistently in a visually appealing manner while maintaining taste, nutritive value, flavor, and texture in classical and contemporary cooking methods.
  • 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.
  • Plan, develop and analyze the dining room layout, facility design, menu design, cost analysis, marketing plan, and projected profit and loss statements.

Hilde Hettegger-Korsmo - Instructor image

Hilde Hettegger-Korsmo

Area of Instruction


Culinary Arts & Pastry

Degrees and Certifications


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

Certificate, Certified Culinary Educator, American Culinary Federation

Certificate, Certified Working Pastry Chef, American Culinary Federation

Certificate, WA Professional Technical Certification

Contact Info


360 752-8399
hhkorsmo@btc.edu
Campus Center (CC) - Room 129

 

Background


Profile
Hilde Hettegger - Korsmo has been a Pastry Arts Instructor at Bellingham Technical College since 2005. She has over two decades of hands on experience...

    • 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.


Brian McDonald - Instructor image

Brian McDonald

Area of Instruction


Culinary Arts & Pastry

Degrees and Certifications


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

Certificate, Certified Culinary Educator, American Culinary Association

Certificate, Certified Executive Chef, American Culinary Association

Certificate, Servsafe Certification, National Restaurant Association

Certificate, WA Professional Technical Certification

Contact Info


360 752-8425
bmcdonald@btc.edu
Campus Center (CC) - Room 128

 

Background


Profile
Brian has cooked professionally for over 35 years holding positions as a corporate restaurant chef, garde manger chef, banquet chef, catering chef, pr...

    • 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.


Associate of Applied Science Degree

Culinary Arts Programs

If you love cooking, have a passion for food and have always dreamed of being a chef, then Bellingham Technical College’s Culinary Arts associate degree program is for you. BTC’s programs and certificates in Culinary Arts and Pastry Arts are ideal for students with cooking skills and an interest in the fast-growing food service industry. You’ll receive training from an award-winning faculty in state-of-the-art kitchens and get the skills and experience you’ll need to get top jobs in the fast-paced culinary field. Hone your culinary arts skills and gain training in every aspect of food service – from chef to restaurant manager to hostess – at BTC’s Café Culinaire, where students run the International Buffet in winter quarter and a full-service a la carte restaurant in spring. To expand on your cooking skills, you can also take classes for your pastry arts certificate and get training for the best pastry chef jobs.

Awards for 2017-18: Congratulations to BTC's Culinary Arts students who competed in this year's American Culinary Federation Washington State Chefs Culinary Salon. BTC had the highest scores of all student competitors and took home gold, silver and bronze medals for their work.

Culinary Arts Associate Degree Programs and Certificate Programs

AAS: You take seven quarters of culinary arts classes and training graduate with an Associate of Applied Science degree in Culinary Arts, ready to start your culinary career.

AAS-T: You take seven quarters of culinary arts and general education classes and graduate with an Associate of Applied Science degree in Culinary Arts. You can start your culinary career or transfer select courses to a four-year college or university to earn your bachelor’s degree.

Culinary Arts Certificate: You take three quarters of culinary arts classes to give you skills and training for your culinary career.

Pastry Arts Certificate: You take three quarters of classes to train you for work as a pastry chef, including courses on artisan breads, specialty cakes and chocolate showpieces.

Culinary Arts Jobs & Employment

After taking BTC’s culinary arts courses, you can graduate with an Associate of Applied Science degree in culinary arts and let your career take you wherever you want to go: restaurants, bakeries, pastry shops, hotels, schools and universities, hospitals, and catering companies. Graduates of BTC’s Culinary Arts programs are trained for jobs as: sous chefs; line, pantry and prep cooks; bakers; deli workers; food managers; and caterers. Employment opportunities for those with culinary arts degrees are expected to be plentiful as new restaurants and bars open, creating new positions; outgoing employees also will need to be replaced.

About 78% of BTC Culinary Arts program students are employed within nine months of graduation. The average annual wage in culinary field is $53,279, with an earning potential of about $59,030 per year.*

Employment Information

78% BTC graduate placement rate

$37,130 starting annual wage

$53,279 average annual wage

$59,030 potential annual wage

Employment and wage data sources

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

American Culinary Federation

American Culinary Federation Hot Food competition


BTC will play host to the American Culinary Federation and Washington State Chefs Association Culinary Competition May 14-15, 2016, in our cutting-edge culinary arts program kitchens. Last year was the first time the American Culinary Federation (ACF) held its competition on BTC’s campus, and we are proud to have been selected to host the competition for a second year. The competition will take place in the kitchens in Campus Center and G Building, and they will be open to the public for viewing.

Culinary image

This year’s competition will bring professional chefs and culinary students from throughout the region to BTC to create showpieces, platters, hot dishes, desserts, and even meals based around mystery ingredients. Floor judges will rank competitors based on food handling, workspace use and technique, while tasting judges will score for flavor, creativity and more.

In previous years, BTC has also hosted ACF hot foods competitions. Our student team has won top in the state for multiple years and has placed highly in regional competitions against schools throughout the West Coast.

BTC chef Instructor Michael Baldwin is coach for the BTC team and serves as Competition Chair and Education Chair for the Washington State Chefs Association.

Courses

Use this tool to see this program's course offerings for upcoming quarters

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Courses are from the 2018-19 Catalog

TOTAL PROGRAM CREDITS103 credits

  • Quarter 1
  • CUL 110Sanitation & Safety3 credits

    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.

    Notes:
    • This class must be taken concurrently with CUL 112, CUL 114, CUL 116 and CUL 118.
    Prerequisite:
    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.
    Completion or Concurrent Enrollment:
    CUL 112, CUL 114, CUL 116 and CUL 118 all with a C- or better or concurrent enrollment in CUL 112, CUL 114, CUL 116 and CUL 118 or Instructor permission.
  • CUL 112Introduction to Hospitality2 credits

    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.

    Notes:
    • This class must be taken concurrently with CUL 110, CUL 114, CUL 116 and CUL 118.
    Prerequisite:
    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.
    Completion or Concurrent Enrollment:
    CUL 110, CUL 114, CUL 116 and CUL 118 all with a C- or better or concurrent enrollment in CUL 110, CUL 114, CUL 116 and CUL 118 or Instructor permission.
  • CUL 114Culinary Skill Development I6 credits

    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; and the application of herbs, spices and flavorings used in the professional kitchen today. Weekly labs provide students time to practice these foundational skills.

    Notes:
    • This class must be taken concurrently with CUL 110, CUL 112, CUL 116 and CUL 118.
    Prerequisite:
    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.
    Completion or Concurrent Enrollment:
    CUL 110, CUL 112, CUL 116 and CUL 118 all with a C- or better or concurrent enrollment in CUL 110, CUL 112, CUL 116 and CUL 118 or Instructor permission.
  • CUL 116Meat Identification and Fabrication4 credits

    This course provides an introduction to basic identification and use of hand tools and equipment in meat and fish fabrication. Activities include composition, skeletal structures, muscle types and fabrication of meats, poultry and seafood. Students will apply basic yield analysis, portion cost calculations, purchasing and receiving, basic cooking methods, inspection and USDA regulations, sanitation and hygiene.

    Notes:
    • This class must be taken concurrently with CUL 110, CUL 112, CUL 114 and CUL 118.
    Prerequisite:
    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.
    Completion or Concurrent Enrollment:
    CUL 110, CUL 112, CUL 114 and CUL 118 all with a C- or better or concurrent enrollment in CUL 110, CUL 112, CUL 114 and CUL 118 or Instructor permission.
  • CUL 118Commercial Kitchen Equipment2 credits

    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.

    Notes:
    • This class must be taken concurrently with CUL 110, CUL 112, CUL 114 and CUL 116.
    Prerequisite:
    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.
    Completion or Concurrent Enrollment:
    CUL 110, CUL 112, CUL 114 and CUL 116 all with a C- or better or concurrent enrollment in CUL 110, CUL 112, CUL 114 and CUL 116 or Instructor permission.
  • Quarter 2
  • PST 202Pastry Basic I3 credits

    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. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.

    Prerequisite:
    CUL110; with a C- or better and Corequisite: PST 204.

    Future Offerings
    1/7-2/13MT 1:00p-5:00pCOATES SOpenings: 4
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    1/7-2/13MT 8:00a-12:00pCOATES SWaitlisted: 0
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    1/3-1/22Th 8:00a-10:00aHETTEGGER-KOOpenings: 9
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     WF 8:00a-1:30p
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     T10:00a-1:30p
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     T 8:00a-10:00a
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  • PST 206Pastry Basics II3 credits

    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.

    Prerequisite:
    CUL110, PST 202 and PST 204; with a C- or better and Corequisite: PST 208.

    Future Offerings
    2/19-3/20MT 1:00p-5:00pCOATES SOpenings: 4
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     W12:00p-2:00p
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    2/19-3/20MT 8:00a-12:00pCOATES SWaitlisted: 0
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    1/23-2/12WF 8:00a-1:30pHETTEGGER-KOOpenings: 9
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     Th 8:00a-10:00a
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     T10:00a-1:30p
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     T 8:00a-10:00a
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  • CUL 122Culinary Skill Development II6 credits

    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.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118 all with a C- or better.

    Future Offerings
    1/3-3/22W 8:00a-11:00aMCDONALD BOpenings: 1
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    1/3-3/22W 8:00a-11:00aMCDONALD BOpenings: 1
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  • AMATH 100 *Applied Occupational Math5 credits

    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.

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

    Future Offerings
    1/3-3/21TTh 1:10p-3:20pHEGEBERG LOpenings: 5
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    1/3-3/21TTh 8:00a-10:10aNEWTON KOpenings: 4
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    1/4-3/22MWF 2:10p-3:30pTHATCHER ROpenings: 16
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    1/3-3/22Online MOYLE VWaitlisted: 13
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    4/2-6/20TTh 1:10p-3:20pSTAFFOpenings: 28
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    4/3-6/19MWF 8:30a-9:50aSTAFFOpenings: 28
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    4/3-6/19MWF 2:10p-3:30pSTAFFOpenings: 28
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    4/2-6/20Online STAFFOpenings: 24
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  • Quarter 3
  • PST 204Introduction to Artisan Breads & Laminated Dough3 credits

    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.

    Prerequisite:
    CUL110; with a C- or better and Corequisite: PST 202.

    Future Offerings
    2/13-3/1WF 8:00a-1:30pHETTEGGER-KOOpenings: 9
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     T 8:00a-10:00a
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     Th10:00a-1:30p
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     T10:00a-1:30p
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     Th 8:00a-10:00a
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    4/4-4/26ThF 8:00a-2:00pCOATES SOpenings: 14
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     M 8:00a-11:00a
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    4/2-4/24TW 8:00a-2:00pCOATES SOpenings: 14
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  • PST 208Intro to Cakes, Desserts, Chocolate & Sugar Decorations4 credits

    This course provides a study in the elements of mixing, baking, assembling and decorating simple cakes; introduction to specialty cake; simple to complex dessert presentation; introduction to chocolate and sugar techniques; and classic and molded chocolate truffles.

    Prerequisite:
    CUL 110, PST 202, PST 204; with a C- or better and Corequisite: PST 206.

    Future Offerings
    5/2-6/7ThF 8:00a-2:00pCOATES SOpenings: 14
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     M 8:00a-11:00a
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    5/2-6/7TW 8:00a-2:00pCOATES SOpenings: 14
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     M 8:00a-11:00a
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    4/2-5/6M 8:00a-10:00aHETTEGGER-KOOpenings: 18
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     M10:00a-4:00p
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     M10:00a-4:00p
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     T 8:00a-4:00p
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  • CUL 144American Regional a' la carte Cookery6 credits

    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.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 122 all with a C- or better.

    Future Offerings
    4/2-6/20TW 8:00a-12:30pDECORPO MOpenings: 14
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     M12:00p-2:00p
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    4/4-6/20ThF 8:00a-12:30pDECORPO MOpenings: 14
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     M12:00p-2:00p
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  • AENGL 100 *Applied English5 credits

    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.

    Prerequisite:
    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
    1/3-3/21TTh 6:00p-8:10pDOSS LOpenings: 13
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    1/3-3/21TTh10:30a-12:40pRICHARDS JWaitlisted: 0
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    1/4-3/22MWF 2:10p-3:30pNELSON NOpenings: 15
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    1/7-3/20MW10:10a-11:30aBURNS JOpenings: 10
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    1/3-3/21TTh 8:00a-10:10aGERNAND JOpenings: 13
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    1/3-3/21TTh 8:00a-10:10aKIER GWaitlisted: 0
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    1/3-3/21Online KIER GOpenings: 1
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    1/3-3/22Online DONNELLY ROpenings: 1
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    1/3-3/22Online BURNS JWaitlisted: 0
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    4/3-6/19MWF 2:10p-3:30pSTAFFOpenings: 26
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    4/3-6/19MW10:10a-11:30aSTAFFOpenings: 24
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    4/2-6/20Online STAFFOpenings: 24
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  • Quarter 4
  • CUL 150Field-Based Experience7 credits

    This course provides students with industry job experience in a college approved professional kitchen, allowing students to apply first year curriculum cooking skills and culinary knowledge to professional restaurants, hotels, clubs, caterers and other hospitality organizations.

    Prerequisite:
    Instructor permission.
  • or

  • CUL 152Culinary Competition Fundamentals7 credits

    Students will train using American Culinary Federation student team competition guidelines culminating in participate in the Washington State Student Team Competition (time and date to be determined). Student will exhibit teamwork, professionalism, the ability to analyze and evaluate food quality; develop outstanding knife skills, organization, hot and cold food cooking skills while maintaining strict adherence to sanitation and time lines.

    Prerequisite:
    Instructor permission, student membership in the American Culinary Federation and successful tryout for competition team.
  • Quarter 5
  • CUL 218Garde Manger5 credits

    This course introduces students to the proper techniques, procedures and implementation of the Garde Manger chef. Students will create and prepare various cold foods, hors d’oeuvres, pates and galantines. Sausage making, cold and hot smoking, curing techniques, preparation of pates, terrines, galantines, canapés, mousses and gelatins are included in the course. Also covered are cold food decoration techniques, cold platter and appetizer buffet design and presentation, and developing skills in centerpieces and show pieces.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, AND CUL 122 all with a C- or better.

    Future Offerings
    1/8-3/20T 9:00a-11:00aDECORPO MOpenings: 16
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     W 8:00a-2:30p
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  • CUL 222Hospitality Supervision3 credits

    In this course students gain an overview of specific concepts necessary to successfully utilize human resources in a food service environment. Lectures on selected topics, student projects and assignments related to workplace activities form the majority of the material presented.

    Prerequisite:
    AENGL 100 with a C- or better and all first year program classes with a C- or better.
  • CUL 142Nutrition3 credits

    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
    4/3-6/12W 2:30p-5:00pCARTER NOpenings: 24
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  • CMST& 210 *Interpersonal Communications5 credits

    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 diversity issues.

    Prerequisite:
    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
    1/3-3/21TTh 5:30p-7:40pMUDD SOpenings: 14
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    1/7-3/20MW 2:10p-3:30pBURNS JOpenings: 5
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    1/3-3/21TTh 1:10p-3:20pZAMORA AOpenings: 7
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    1/4-3/22MWF 8:30a-9:50aZAMORA AOpenings: 3
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    1/3-3/22Online ZAMORA AWaitlisted: 0
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    1/3-3/22Online SMITH MWaitlisted: 1
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    1/3-3/22Online SMITH MWaitlisted: 0
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    4/3-6/19MW 2:10p-3:30pSTAFFOpenings: 24
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    4/2-6/20TTh 8:00a-10:10aSTAFFOpenings: 32
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    4/3-6/19MWF 8:30a-9:50aSTAFFOpenings: 28
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    4/2-6/20TTh 6:00p-8:10pSTAFFOpenings: 32
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    4/2-6/20TTh 1:10p-3:20pSTAFFOpenings: 28
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    4/2-6/20Online STAFFOpenings: 24
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    4/2-6/20Online STAFFOpenings: 24
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    4/2-6/20Online STAFFOpenings: 24
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    4/2-6/20Online STAFFOpenings: 24
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  • Quarter 6
  • CUL 220Restaurant Management5 credits

    In this course, students apply advanced concepts related to business and operations management in the culinary industry. Students will plan and develop menus, create a kitchen design and dining room lay out, analyze point of sale operations and create business projections.

    Prerequisite:
    AMATH 100, AENGL 100, CMST& 210, all first year program classes, CUL 142, CUL 218, and CUL 222 all with a C- or better.

    Future Offerings
    1/3-3/22ThF 8:00a-12:00pDECORPO MOpenings: 17
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     ThF 8:00a-12:00p
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  • CUL 224Food and Beverage Service2 credits

    This course assists students in developing food and beverage service skills based on dining room operations in a wide variety of service styles. The students are instructed in principles of front of the house operations, point of sale systems and guest relations. Students will learn the fundamentals of non-alcoholic and alcoholic beverages, appropriate beverage laws, and service for a variety of food and beverage establishments.

    Prerequisite:
    CUL 120 with a C- or better and CUL 124 with a C- or better.

    Future Offerings
    1/8-3/19T12:00p-2:00pDECORPO MOpenings: 16
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  • CUL 226International Cuisine6 credits

    This course provides students with practical experience in the preparation and service of foods from international countries. Emphasis is placed on eating habits, ethic influences, indigenous foods and customs, cooking methods used, traditional equipment and each regions overall influence on today’s restaurant market. Weekly participation in theme buffet productions enhances student’s technical skills.

    Prerequisite:
    All first year Culinary Arts program classes AND CUL 218 with a C- or better. Co-requisite: CUL 228.
    CoRequisites:
    CUL 228.
  • CUL 228Banquet and Catering Management3 credits

    In Banquet and Catering Management, students will learn the fundamental skills and knowledge needed to set-up and run banquet and catering events. Theory subjects include plated and buffet banquet menus, buffet layout and design, catering contracts, event planning, organization, staffing, home meal replacement, private and personal chef industry, optional services, and pricing formats. Weekly buffets provide hands-on experience in setting up and managing a full service buffet event.

    Prerequisite:
    All first year Culinary Arts program classes AND CUL 218 with a C- or better. Co-requisite: CUL 226.
    CoRequisites:
    CUL 226.
  • Quarter 7
  • CUL 230Northwest a' la carte Cookery7 credits

    This course provides students with an opportunity to apply the vast majority of the Culinary Arts curriculum as students rotate through several stations creating Northwest cuisine in the a' la carte restaurant kitchen. Students are expected to manage the responsibilities in setting up and running an a' la carte restaurant station including food preparation, planning sheets, organization, portion control, timing, temperature control, teamwork, communication, productivity and sanitary production skills. In addition, students will practice expeditor skills including coordinating and controlling the flow of finished menu items from the station chefs and working closely with student service staff and maître d' positions. Students will study a variety of modern food sourcing topics including buying local, sustainability topics, organic food production, GMO’s, irradiation and other staple food production methods.

    Prerequisite:
    Successful completion of the first six quarters of the Culinary Arts curriculum with a C- or better in each course or Instructor permission.

    Future Offerings
    4/2-6/7T 9:00a-10:00aMCDONALD BOpenings: 28
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     WTh 8:00a-2:00p
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  • CUL 232Food and Beverage Service Lab2 credits

    In this course students apply service skills, knowledge, guest relations, tableside cookery, point-of-sale operations, cash handling, reservations, seating, and greeting, in Café Culinaire. The students are responsible for excellent customer service under all conditions. Students work in various dining room positions at Bellingham Technical College’s Café Culinaire such as; maître d’, front server and back server.

    Prerequisite:
    Successful competition of the first six quarters of the Culinary Arts curriculum with a C- or better in each course or Instructor permission.

    Future Offerings
    4/3-6/7F 8:00a-12:00pCARTER NOpenings: 28
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  • CUL 234Capstone Project & Practical Exam1 credits

    This course is designed to assess the student's overall knowledge and skill level at the completion of all curriculum requirements. Students will research, plan, and supervise two commis in the preparation of a five course gastronomique menu (prix fixe) for guests using diverse techniques, ingredients and flavors. The menu should show a common theme throughout the course work. Students will prepare a formal menu using assigned proteins and common market list of food products, while employing yield analysis, planning and leadership throughout the examination process.

    Prerequisite:
    Successful completion of the first six quarters of the Culinary Arts curriculum with a C- or better in each course or Instructor permission.

    Future Offerings
    6/10-6/20DAILYMCDONALD BOpenings: 28
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  • CUL 236Wine Appreciation2 credits

    This course provides comprehensive information about wine from all the major wine producing countries in the world. Emphasis is placed on the history of wine, production characteristics and laws, food and wine paring, cooking with wine, wine menus, purchasing, formal wine service and storage requirements. Upon completion, students should be able to determine what wines compliment various cuisines and particular tastes.

    Prerequisite:
    Successful completion of first six quarters of the Culinary Arts curriculum with a C- or better in each course or Instructor permission.

    Future Offerings
    4/2-6/4T11:30a-2:00pMCDONALD BOpenings: 28
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TOTAL PROGRAM CREDITS103 credits

* Minimum requirement. List of other Certificate or AAS General Education class options and alternatives

Entry Information

Check out the information below to learn how you can get started!

When Can I Start?


The program typically starts in Fall Quarter on a space available basis

  • Culinary Arts & Pastry Arts Classes: A grade of "C-" will be the minimum passing grade for any Culinary and Pastry class.

What Are The Minimum Entry Requirements?


These requirements are for the AAS degree and are lower than those for the AAS-T degree. Please see the AAS-T Entry Page for AAS-T requirements.

  • Accuplacer Arithmetic score of 38 or a C grade in MATH 090 or ABE 050.
  • 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.

What Are My Next Steps?


  1. Apply to BTC and Financial Aid
  2. Take the ACCUPLACER/Placement Test
  3. Attend an Advising & Registration Session
  4. Prepare to Attend

Additional Resources


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, Garde Manger, classical sauce, soups and stocks, food and beverage service, farinaceous foods, classical cookery techniques in international cuisine, American regional cuisines, and define product specifications.
  • Plan, prepare, and cook foods ala carte and buffet style consistently in a visually appealing manner while maintaining taste, nutritive value, flavor, and texture in classical and contemporary cooking methods.
  • 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.
  • Plan, develop and analyze the dining room layout, facility design, menu design, cost analysis, marketing plan, and projected profit and loss statements.

Brian McDonald - Instructor image

Brian McDonald

Area of Instruction


Culinary Arts & Pastry

Degrees and Certifications


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

Certificate, Certified Culinary Educator, American Culinary Association

Certificate, Certified Executive Chef, American Culinary Association

Certificate, Servsafe Certification, National Restaurant Association

Certificate, WA Professional Technical Certification

Contact Info


360 752-8425
bmcdonald@btc.edu
Campus Center (CC) - Room 128

 

Background


Profile
Brian has cooked professionally for over 35 years holding positions as a corporate restaurant chef, garde manger chef, banquet chef, catering chef, pr...

    • 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.


Maria deCorpo - Instructor image

Maria deCorpo

Area of Instruction


Culinary Arts & Pastry

Degrees and Certifications


A.A., Occupational Studies in Culinary Arts, The Culinary Institute of America

Contact Info


360 752-8400
mdecorpo@btc.edu
Campus Center (CC) - Room 128

 

Background


Profile
Maria is a 30+ - year veteran of the West Coast food and wine industry. After graduating from the prestigious Culinary Institute of America in NY she ...

    • Maria is a 30+ - year veteran of the West Coast food and wine industry. After graduating from the prestigious Culinary Institute of America in NY she settled in the heart of California Wine Country, Sonoma County, where she worked as a Chef, Sommelier, Culinary Educator and as the owner of a successful food truck business specializing in artisan frozen desserts. Wishing to return to academia Maria joined Bellingham Technical College in August, 2018. Chef deCorpo enjoys helping others reach their goals of working in the foodservice industry. In her free time, Maria loves to garden, build and restore furniture, sew and, believe it or not, cook! She is an avid reader and cinephile and loves to explore the connections between art, culture, history and food.


Hilde Hettegger-Korsmo - Instructor image

Hilde Hettegger-Korsmo

Area of Instruction


Culinary Arts & Pastry

Degrees and Certifications


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

Certificate, Certified Culinary Educator, American Culinary Federation

Certificate, Certified Working Pastry Chef, American Culinary Federation

Certificate, WA Professional Technical Certification

Contact Info


360 752-8399
hhkorsmo@btc.edu
Campus Center (CC) - Room 129

 

Background


Profile
Hilde Hettegger - Korsmo has been a Pastry Arts Instructor at Bellingham Technical College since 2005. She has over two decades of hands on experience...

    • 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.


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. 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.

Employment Information

75% BTC graduate placement rate

$24,440 starting annual wage

$28,766 average annual wage

$35,506 potential annual wage

Employment and wage data sources

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

Gainful Employment

Program Costs, Financing, and Outcomes

Gainful Employment Information

American Culinary Federation

American Culinary Federation Hot Food competition


BTC will play host to the American Culinary Federation and Washington State Chefs Association Culinary Competition May 14-15, 2016, in our cutting-edge culinary arts program kitchens. Last year was the first time the American Culinary Federation (ACF) held its competition on BTC’s campus, and we are proud to have been selected to host the competition for a second year. The competition will take place in the kitchens in Campus Center and G Building, and they will be open to the public for viewing.

Culinary image

This year’s competition will bring professional chefs and culinary students from throughout the region to BTC to create showpieces, platters, hot dishes, desserts, and even meals based around mystery ingredients. Floor judges will rank competitors based on food handling, workspace use and technique, while tasting judges will score for flavor, creativity and more.

In previous years, BTC has also hosted ACF hot foods competitions. Our student team has won top in the state for multiple years and has placed highly in regional competitions against schools throughout the West Coast.

BTC chef Instructor Michael Baldwin is coach for the BTC team and serves as Competition Chair and Education Chair for the Washington State Chefs Association.

Courses

Use this tool to see this program's course offerings for upcoming quarters

Select Catalog     

Courses are from the 2018-19 Catalog

TOTAL PROGRAM CREDITS60 credits

  • Quarter 1
  • CUL 110Sanitation & Safety3 credits

    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.

    Notes:
    • This class must be taken concurrently with CUL 112, CUL 114, CUL 116 and CUL 118.
    Prerequisite:
    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.
    Completion or Concurrent Enrollment:
    CUL 112, CUL 114, CUL 116 and CUL 118 all with a C- or better or concurrent enrollment in CUL 112, CUL 114, CUL 116 and CUL 118 or Instructor permission.
  • CUL 112Introduction to Hospitality2 credits

    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.

    Notes:
    • This class must be taken concurrently with CUL 110, CUL 114, CUL 116 and CUL 118.
    Prerequisite:
    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.
    Completion or Concurrent Enrollment:
    CUL 110, CUL 114, CUL 116 and CUL 118 all with a C- or better or concurrent enrollment in CUL 110, CUL 114, CUL 116 and CUL 118 or Instructor permission.
  • CUL 114Culinary Skill Development I6 credits

    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; and the application of herbs, spices and flavorings used in the professional kitchen today. Weekly labs provide students time to practice these foundational skills.

    Notes:
    • This class must be taken concurrently with CUL 110, CUL 112, CUL 116 and CUL 118.
    Prerequisite:
    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.
    Completion or Concurrent Enrollment:
    CUL 110, CUL 112, CUL 116 and CUL 118 all with a C- or better or concurrent enrollment in CUL 110, CUL 112, CUL 116 and CUL 118 or Instructor permission.
  • CUL 116Meat Identification and Fabrication4 credits

    This course provides an introduction to basic identification and use of hand tools and equipment in meat and fish fabrication. Activities include composition, skeletal structures, muscle types and fabrication of meats, poultry and seafood. Students will apply basic yield analysis, portion cost calculations, purchasing and receiving, basic cooking methods, inspection and USDA regulations, sanitation and hygiene.

    Notes:
    • This class must be taken concurrently with CUL 110, CUL 112, CUL 114 and CUL 118.
    Prerequisite:
    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.
    Completion or Concurrent Enrollment:
    CUL 110, CUL 112, CUL 114 and CUL 118 all with a C- or better or concurrent enrollment in CUL 110, CUL 112, CUL 114 and CUL 118 or Instructor permission.
  • CUL 118Commercial Kitchen Equipment2 credits

    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.

    Notes:
    • This class must be taken concurrently with CUL 110, CUL 112, CUL 114 and CUL 116.
    Prerequisite:
    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.
    Completion or Concurrent Enrollment:
    CUL 110, CUL 112, CUL 114 and CUL 116 all with a C- or better or concurrent enrollment in CUL 110, CUL 112, CUL 114 and CUL 116 or Instructor permission.
  • Quarter 2
  • PST 202Pastry Basic I3 credits

    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. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.

    Prerequisite:
    CUL110; with a C- or better and Corequisite: PST 204.

    Future Offerings
    1/7-2/13MT 1:00p-5:00pCOATES SOpenings: 4
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    1/3-1/22Th 8:00a-10:00aHETTEGGER-KOOpenings: 9
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  • PST 206Pastry Basics II3 credits

    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.

    Prerequisite:
    CUL110, PST 202 and PST 204; with a C- or better and Corequisite: PST 208.

    Future Offerings
    2/19-3/20MT 1:00p-5:00pCOATES SOpenings: 4
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    1/23-2/12WF 8:00a-1:30pHETTEGGER-KOOpenings: 9
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  • CUL 122Culinary Skill Development II6 credits

    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.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118 all with a C- or better.

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  • AMATH 100 *Applied Occupational Math5 credits

    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.

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

    Future Offerings
    1/3-3/21TTh 1:10p-3:20pHEGEBERG LOpenings: 5
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    1/3-3/21TTh 8:00a-10:10aNEWTON KOpenings: 4
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    1/4-3/22MWF 2:10p-3:30pTHATCHER ROpenings: 16
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    4/2-6/20TTh 1:10p-3:20pSTAFFOpenings: 28
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    4/2-6/20Online STAFFOpenings: 24
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  • CMST& 210 *Interpersonal Communications5 credits

    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 diversity issues.

    Prerequisite:
    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
    1/3-3/21TTh 5:30p-7:40pMUDD SOpenings: 14
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    1/3-3/22Online SMITH MWaitlisted: 1
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    4/3-6/19MW 2:10p-3:30pSTAFFOpenings: 24
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    4/2-6/20TTh 8:00a-10:10aSTAFFOpenings: 32
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  • Quarter 3
  • PST 204Introduction to Artisan Breads & Laminated Dough3 credits

    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.

    Prerequisite:
    CUL110; with a C- or better and Corequisite: PST 202.

    Future Offerings
    2/13-3/1WF 8:00a-1:30pHETTEGGER-KOOpenings: 9
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    4/4-4/26ThF 8:00a-2:00pCOATES SOpenings: 14
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    4/2-4/24TW 8:00a-2:00pCOATES SOpenings: 14
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  • PST 208Intro to Cakes, Desserts, Chocolate & Sugar Decorations4 credits

    This course provides a study in the elements of mixing, baking, assembling and decorating simple cakes; introduction to specialty cake; simple to complex dessert presentation; introduction to chocolate and sugar techniques; and classic and molded chocolate truffles.

    Prerequisite:
    CUL 110, PST 202, PST 204; with a C- or better and Corequisite: PST 206.

    Future Offerings
    5/2-6/7ThF 8:00a-2:00pCOATES SOpenings: 14
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    5/2-6/7TW 8:00a-2:00pCOATES SOpenings: 14
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    4/2-5/6M 8:00a-10:00aHETTEGGER-KOOpenings: 18
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  • CUL 142Nutrition3 credits

    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
    4/3-6/12W 2:30p-5:00pCARTER NOpenings: 24
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  • CUL 144American Regional a' la carte Cookery6 credits

    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.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 122 all with a C- or better.

    Future Offerings
    4/2-6/20TW 8:00a-12:30pDECORPO MOpenings: 14
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    4/4-6/20ThF 8:00a-12:30pDECORPO MOpenings: 14
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  • AENGL 100 *Applied English5 credits

    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.

    Prerequisite:
    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
    1/3-3/21TTh 6:00p-8:10pDOSS LOpenings: 13
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    1/3-3/21TTh10:30a-12:40pRICHARDS JWaitlisted: 0
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    1/4-3/22MWF 2:10p-3:30pNELSON NOpenings: 15
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    1/7-3/20MW10:10a-11:30aBURNS JOpenings: 10
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    1/3-3/21TTh 8:00a-10:10aGERNAND JOpenings: 13
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    1/3-3/21TTh 8:00a-10:10aKIER GWaitlisted: 0
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    1/3-3/21Online KIER GOpenings: 1
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    1/3-3/22Online DONNELLY ROpenings: 1
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    1/3-3/22Online BURNS JWaitlisted: 0
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    4/3-6/19MWF 2:10p-3:30pSTAFFOpenings: 26
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    4/3-6/19MW10:10a-11:30aSTAFFOpenings: 24
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    4/2-6/20Online STAFFOpenings: 24
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    4/2-6/20Online STAFFOpenings: 24
    Register for this class
TOTAL PROGRAM CREDITS60 credits

* Minimum requirement. List of other Certificate or AAS General Education class options and alternatives

Entry Information

Check out the information below to learn how you can get started!

When Can I Start?


The program typically starts in Fall Quarter on a space available basis.

  • Culinary Arts & Pastry Arts Classes: A grade of "C-" will be the minimum passing grade for any Culinary and Pastry class.

What Are The Minimum Entry Requirements?


These requirements are for the Certificate and are lower than those for the AAS-T degree. Please see the AAS-T Entry Page for AAS-T requirements.

  • Accuplacer Arithmetic score of 38 or a C grade in MATH 090 or ABE 050.
  • 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.

What Are My Next Steps?


  1. Apply to BTC and Financial Aid
  2. Take the ACCUPLACER/Placement Test
  3. Attend an Advising & Registration Session
  4. Prepare to Attend

Additional Resources


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.

Hilde Hettegger-Korsmo - Instructor image

Hilde Hettegger-Korsmo

Area of Instruction


Culinary Arts & Pastry

Degrees and Certifications


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

Certificate, Certified Culinary Educator, American Culinary Federation

Certificate, Certified Working Pastry Chef, American Culinary Federation

Certificate, WA Professional Technical Certification

Contact Info


360 752-8399
hhkorsmo@btc.edu
Campus Center (CC) - Room 129

 

Background


Profile
Hilde Hettegger - Korsmo has been a Pastry Arts Instructor at Bellingham Technical College since 2005. She has over two decades of hands on experience...

    • 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.


Michael Baldwin - Instructor image

Michael Baldwin

Area of Instruction


Degrees and Certifications


Certificate, WA Professional Technical Certification

Contact Info


- Room


Brian McDonald - Instructor image

Brian McDonald

Area of Instruction


Culinary Arts & Pastry

Degrees and Certifications


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

Certificate, Certified Culinary Educator, American Culinary Association

Certificate, Certified Executive Chef, American Culinary Association

Certificate, Servsafe Certification, National Restaurant Association

Certificate, WA Professional Technical Certification

Contact Info


360 752-8425
bmcdonald@btc.edu
Campus Center (CC) - Room 128

 

Background


Profile
Brian has cooked professionally for over 35 years holding positions as a corporate restaurant chef, garde manger chef, banquet chef, catering chef, pr...

    • 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.


Pastry Arts Certificate

If you want a sweet career, then Bellingham Technical College's Pastry certificate might be for you. BTC's three-quarter Pastry Arts Certificate provides training for students seeking entry into or career advancement in the pastry arts job market. This program trains students to serve as professional bakers, pastry arts chefs, and pastry specialists in restaurants or other commercial baking establishments.

Students already working in the culinary arts field can select a study path that will expand their pastry skills and further their employment potential in the food service industry. The Pastry Arts certificate is designed to provide hands-on training that will prepare students for careers in pastry arts.

Employment Information

85% BTC graduate placement rate

$24,440 starting annual wage

$30,466 average annual wage

$35,506 potential annual wage

Employment and wage data sources

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

Gainful Employment

Program Costs, Financing, and Outcomes

Gainful Employment Information

American Culinary Federation

American Culinary Federation Hot Food competition


BTC will play host to the American Culinary Federation and Washington State Chefs Association Culinary Competition May 14-15, 2016, in our cutting-edge culinary arts program kitchens. Last year was the first time the American Culinary Federation (ACF) held its competition on BTC’s campus, and we are proud to have been selected to host the competition for a second year. The competition will take place in the kitchens in Campus Center and G Building, and they will be open to the public for viewing.

Culinary image

This year’s competition will bring professional chefs and culinary students from throughout the region to BTC to create showpieces, platters, hot dishes, desserts, and even meals based around mystery ingredients. Floor judges will rank competitors based on food handling, workspace use and technique, while tasting judges will score for flavor, creativity and more.

In previous years, BTC has also hosted ACF hot foods competitions. Our student team has won top in the state for multiple years and has placed highly in regional competitions against schools throughout the West Coast.

BTC chef Instructor Michael Baldwin is coach for the BTC team and serves as Competition Chair and Education Chair for the Washington State Chefs Association.

Courses

Use this tool to see this program's course offerings for upcoming quarters

Select Catalog     

Courses are from the 2018-19 Catalog

TOTAL PROGRAM CREDITS44 credits

  • Quarter 1
  • PST 100Basic Cuisine Foundation4 credits

    This course focuses on basic foundation cooking techniques utilized in the culinary industry. Study topics include basic mise en place skills; vegetable cutting and preparation techniques; basic stocks, sauces, and starches; fabrication of chicken, and classic cooking methods. Students will create healthy, organic thirty minute meals utilizing local products. Students will use the internet to conduct research, use Microsoft Word and PowerPoint to create assignments/presentations and are required to submit work electronically.

    Prerequisite:
    ACCUPLACER Arithmetic score of 38 or better or MATH 090 with a C or better or ABE 050 with a C or better and ACCUPLACER Reading Comprehension score of 71 or better or RDG 085 with a C or better and ACCUPLACER Sentence Skills score of 71 or better or ENGL 092 with a C or better or Instructor permission.
    Completion or Concurrent Enrollment:
    PST 101, PST 110 and PST 130 all with a C- or better or concurrent enrollment in PST 101, PST 110 and PST 130 or Instructor permission.
  • PST 110Sanitation & Safety3 credits

    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.

    Notes:
    • This class must be taken concurrently with PST100, PST 101 and PST 130.
    Prerequisite:
    ACCUPLACER Arithmetic score of 38 or a C or better in MATH 090 or ABE 050 and ACCUPLACER Reading Comprehension score of 71 or better or a C or better in RDG 085 and ACCUPLACER Sentence Skills score of 71 or better or a C or better in ENGL 092 or Instructor permission.
    Completion or Concurrent Enrollment:
    PST 100, PST 101 and PST 130 all with a C- or better or concurrent enrollment in PST 100, PST 101 and PST 130 or Instructor permission.
  • PST 101Pastry & Baking Orientation3 credits

    This course provides a history of the baking and pastry profession, and introduces the student to the broad spectrum of hospitality/foodservice organizations and career opportunities. Topics include: the baking profession, basic professional skills, bakeshop math, baking and pastry equipment, ingredients, mise en place, plan writing, baking principles, kitchen orientation, and observing bakery or retail baking establishments. Students will conduct informational interviews and explore career opportunities in the pastry industry. Students will use the internet to research, use Microsoft Word and PowerPoint to create assignments/presentations and are required to submit work electronically.

    Notes:
    • This class must be taken concurrently with PST 100, PST 110 and PST 130.
    Prerequisite:
    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.
    Completion or Concurrent Enrollment:
    PST 100, PST 110 and PST 130 all with a C- or better or concurrent enrollment in PST 100, PST 110 and PST 130 or Instructor permission.
  • PST 130Introduction to Commercial Baking5 credits

    This course provides an introduction to baking and pastry techniques for use in a commercial kitchen. Students will gain an understanding of pastry ingredients and their functions; learn correct baking and frying methods; create a variety of baked goods; exercise accurate assessment of finishing decorations and practice safety and sanitation procedures. Students will use the internet to conduct research, use Microsoft Word and PowerPoint to create assignments/presentations and are required to submit work electronically.

    Prerequisite:
    ACCUPLACER Arithmetic score of 38 or better or MATH 090 with a C or better or ABE 050 with a C or better and ACCUPLACER Reading Comprehension score of 71 or better or RDG 085 with a C or better and ACCUPLACER Sentence Skills score of 71 or better or ENGL 092 with a C or better or Instructor permission.
    Completion or Concurrent Enrollment:
    PST 100, PST 101 and PST 110 all with a C- or better or concurrent enrollment in PST 100, PST 101 and PST 110 or Instructor permission.
  • Quarter 2
  • PST 202Pastry Basic I3 credits

    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. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.

    Prerequisite:
    CUL110; with a C- or better and Corequisite: PST 204.

    Future Offerings
    1/7-2/13MT 1:00p-5:00pCOATES SOpenings: 4
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     W12:00p-2:00p
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    1/7-2/13MT 8:00a-12:00pCOATES SWaitlisted: 0
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     W12:00p-2:00p
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    1/3-1/22Th 8:00a-10:00aHETTEGGER-KOOpenings: 9
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     WF 8:00a-1:30p
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     T10:00a-1:30p
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     Th10:00a-1:30p
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     T 8:00a-10:00a
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  • PST 204Introduction to Artisan Breads & Laminated Dough3 credits

    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.

    Prerequisite:
    CUL110; with a C- or better and Corequisite: PST 202.

    Future Offerings
    2/13-3/1WF 8:00a-1:30pHETTEGGER-KOOpenings: 9
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     T 8:00a-10:00a
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     Th10:00a-1:30p
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     T10:00a-1:30p
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     Th 8:00a-10:00a
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    4/4-4/26ThF 8:00a-2:00pCOATES SOpenings: 14
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     M 8:00a-11:00a
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    4/2-4/24TW 8:00a-2:00pCOATES SOpenings: 14
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     M 8:00a-11:00a
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  • PST 206Pastry Basics II3 credits

    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.

    Prerequisite:
    CUL110, PST 202 and PST 204; with a C- or better and Corequisite: PST 208.

    Future Offerings
    2/19-3/20MT 1:00p-5:00pCOATES SOpenings: 4
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     W12:00p-2:00p
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    2/19-3/20MT 8:00a-12:00pCOATES SWaitlisted: 0
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     W12:00p-2:00p
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    1/23-2/12WF 8:00a-1:30pHETTEGGER-KOOpenings: 9
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     Th 8:00a-10:00a
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     T10:00a-1:30p
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     Th10:00a-1:30p
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     T 8:00a-10:00a
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  • PST 220Advanced Artisan & Decorative Breads3 credits

    This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, sponge and straight dough methods, hearth breads, bagels, flatbreads, decorative breads, and other breads utilizing a variety of grains. Upon completion students should be able to prepare artisan and decorative breads that meet or exceed the expectations of restaurant end retail publics. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.

    Prerequisite:
    CUL110, PST204 with a C- or better.

    Future Offerings
    3/5-3/21WF 8:00a-1:30pHETTEGGER-KOOpenings: 8
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     Th 8:00a-10:00a
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     Th10:00a-1:30p
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     T 8:00a-10:00a
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     T10:00a-1:30p
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  • Quarter 3
  • NUTR& 101Nutrition5 credits

    This course provides information pertaining to human nutrition and the function of nutrients in the body. Topics covered include anatomy and physiology of digestion and absorption; specific utilization of carbohydrates, protein, and fats; vitamin and mineral supplements. Other topics include food safety and the impact of diet on health and disease. Basic principles of chemistry, biology, and physiology are applied to the study of nutrition.


    Future Offerings
    1/3-3/22Online VANDENBERG AWaitlisted: 0
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    1/3-3/22Online VANDENBERG AOpenings: 13
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    4/2-6/20Online STAFFOpenings: 24
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  • OR

  • CUL 142Nutrition3 credits

    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
    4/3-6/12W 2:30p-5:00pCARTER NOpenings: 24
    Register for this class
  • PST 208Intro to Cakes, Desserts, Chocolate & Sugar Decorations4 credits

    This course provides a study in the elements of mixing, baking, assembling and decorating simple cakes; introduction to specialty cake; simple to complex dessert presentation; introduction to chocolate and sugar techniques; and classic and molded chocolate truffles.

    Prerequisite:
    CUL 110, PST 202, PST 204; with a C- or better and Corequisite: PST 206.

    Future Offerings
    5/2-6/7ThF 8:00a-2:00pCOATES SOpenings: 14
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     M 8:00a-11:00a
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    5/2-6/7TW 8:00a-2:00pCOATES SOpenings: 14
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     M 8:00a-11:00a
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    4/2-5/6M 8:00a-10:00aHETTEGGER-KOOpenings: 18
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     M10:00a-4:00p
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     M10:00a-4:00p
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     T 8:00a-4:00p
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  • PST 222Chocolate/Sugar Confections & Intro to Basic Showpieces3 credits

    Students learn about chocolate and sugar and its use in the pastry world. This course will cover an assortment of chocolate and sugar convections, pastillage as a medium for showpieces, provide an introduction to chocolate showpieces, modeling chocolate, and sugar showpieces using pouring, pulling, and blowing techniques. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.

    Prerequisite:
    CUL110; with a C- or better and Co-requisite: PST208.

    Future Offerings
    4/3-6/19W 8:00a-10:00aHETTEGGER-KOOpenings: 18
    Register for this class
     W10:00a-1:00p
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     W10:00a-1:00p
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  • PST 224Specialty Cakes I5 credits

    This course covers an introduction in the design and decoration of wedding cakes and other specialty cakes. Topics include baking, filling and assembling cakes; cake design; finishing techniques utilizing gum paste, fondant, and royal icing; and advanced piping skills.

    Prerequisite:
    CUL110, PST 200, PST202 all with a C- or better; and Co-requisite: PST 206, PST208.

    Future Offerings
    5/7-6/18M 8:00a-10:00aHETTEGGER-KOOpenings: 18
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     M10:00a-4:00p
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     M10:00a-4:00p
    Register for this class
     T 8:00a-4:00p
    Register for this class
TOTAL PROGRAM CREDITS44 credits

Entry Information

Check out the information below to learn how you can get started!

When Can I Start?


The program typically starts in Fall Quarter on a space available basis.

  • Pastry Arts & Culinary Arts Classes: A grade of "C-" will be the minimum passing grade for any Pastry and Culinary class.

What Are The Minimum Entry Requirements?


These requirements are for the Certificate.

  • Accuplacer Arithmetic score of 38 or a C grade in MATH 090 or ABE 050.
  • 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.

What Are My Next Steps?


  1. Apply to BTC and Financial Aid
  2. Take the ACCUPLACER/Placement Test
  3. Attend an Advising & Registration Session
  4. Prepare to Attend

Program Outcomes

After successfully completing this program, students will be able to:

  • Conform and comply with health standards based on US Food & Drug Administration, Washington State, and local health department sanitation and hygiene codes and laws.
  • Demonstrate proficiency in the use of baking and pastry industry- specific equipment.
  • Apply basic cuisine foundational skills.
  • Demonstrate basic measuring, conversion, food costing, and yield management practices.
  • Analyze the functions of ingredients used in producing baked goods and pastries.
  • Produce a variety of classical and contemporary breads, pastry items, and desserts, with the ability to correctly evaluate finished products for texture, color, palatability, shape and doneness.
  • Demonstrate advanced skills with sour dough breads and bread art, chocolate and sugar art, and specialty cakes.
  • Utilize fundamental techniques creatively to modify standard recipes and formulate new recipes.

Hilde Hettegger-Korsmo - Instructor image

Hilde Hettegger-Korsmo

Area of Instruction


Culinary Arts & Pastry

Degrees and Certifications


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

Certificate, Certified Culinary Educator, American Culinary Federation

Certificate, Certified Working Pastry Chef, American Culinary Federation

Certificate, WA Professional Technical Certification

Contact Info


360 752-8399
hhkorsmo@btc.edu
Campus Center (CC) - Room 129

 

Background


Profile
Hilde Hettegger - Korsmo has been a Pastry Arts Instructor at Bellingham Technical College since 2005. She has over two decades of hands on experience...

    • 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.