Culinary Arts

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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

Estimated Program Costs:

Estimated Books, Tools and Supplies Costs

Tuition Fees and Rates

The Culinary Arts Program is accredited by the Accrediting Commission of the American Culinary Federation Foundation and maintains an exemplary ranking.

American Culinary Federation

American Culinary Federation Hot Food competition

BTC will host the American Culinary Federation and Washington State Chefs Association Culinary Competition May 4-5, 2019, in our cutting-edge culinary arts program kitchens. , We are proud to have been selected by the American Culinary Federation (ACF) to host its competition on BTC’s campus for the third time. . 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

The 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 Student hot foods competitions. Our student teams have won top awards in the state and have placed highly in regional competitions against schools throughout the West Coast.

Courses

Courses are from the 2018-19 Catalog

TOTAL PROGRAM CREDITS108 credits

Quarter 1
CUL 110 Sanitation & Safety 3 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.

Future Offerings
9/24-12/13 M 10:00a-11:00a DECORPO M Openings: 36
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CUL 112 Introduction to Hospitality 2 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.

Future Offerings
10/31-12/13 Th 8:00a-12:00p MCDONALD B Openings: 36
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CUL 114 Culinary Skill Development I 6 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.

Future Offerings
9/24-12/13 M 12:00p-3:00p MCDONALD B Openings: 18
T 8:00a-2:30p
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9/24-12/13 M 12:00p-3:00p MCDONALD B Openings: 18
W 8:00a-2:30p
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CUL 116 Meat Identification and Fabrication 4 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.

Future Offerings
9/24-12/13 Th 1:00p-3:00p DECORPO M Openings: 18
F 1:00p-5:00p
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9/24-12/13 Th 1:00p-3:00p DECORPO M Openings: 18
F 8:00a-12:00p
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CUL 118 Commercial Kitchen Equipment 2 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.

Future Offerings
9/24-10/30 Th 8:00a-12:00p MCDONALD B Openings: 36
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Quarter 2
PST 202 Pastry Basic I 3 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.
PST 206 Pastry Basics II 3 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.
CUL 122 Culinary Skill Development II 6 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.
MATH& 107 Math in Society 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
1/3-3/21 TTh 10:30a-12:40p NEWTON K Openings: 8
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4/2-6/20 Online MOYLE V Openings: 11
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9/24-12/12 TTh 10:30a-12:40p STAFF Openings: 28
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9/24-12/12 Online STAFF Openings: 24
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OR HIGHER

Quarter 3
PST 204 Introduction to Artisan Breads & Laminated Dough 3 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.
PST 208 Intro to Cakes, Desserts, Chocolate & Sugar Decorations 4 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
5/2-6/7 ThF 8:00a-2:00p COATES S Openings: 3
M 8:00a-11:00a
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5/2-6/7 TW 8:00a-2:00p COATES S Openings: 2
M 8:00a-11:00a
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CUL 144 American Regional a' la carte Cookery 6 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.
ENGL& 101 English Composition I 5 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
7/1-8/8 Online STAFF Openings: 24
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9/24-12/10 T 5:30p-7:40p STAFF Openings: 24
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9/25-12/13 MWF 10:10a-11:30a STAFF Openings: 26
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9/25-12/11 MW 8:30a-9:50a STAFF Openings: 24
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9/24-12/13 Online STAFF Openings: 24
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9/24-12/13 Online STAFF Openings: 24
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OR
ENGL& 102 English Composition II 5 credits
Intermediate academic essay writing. Emphasis on critical reading and writing, synthesis of cross-disciplinary texts, documentation of sources and argumentation.
Prerequisite:
ENGL& 101 with a C grade.

Future Offerings
7/1-8/8 Online STAFF Openings: 24
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9/25-12/11 MW 12:30p-1:50p STAFF Openings: 24
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Quarter 4
CUL 150 Field-Based Experience 7 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.

Future Offerings
7/1-8/22 ARR MCDONALD B Openings: 30
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OR
CUL 152 Culinary Competition Fundamentals 7 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 142 Nutrition 3 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
9/24-12/13 T 8:00a-11:00a CARTER N Openings: 24
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CUL 218 Garde Manger 5 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
9/24-12/13 W 12:00p-2:00p DECORPO M Openings: 24
W 2:00p-4:00p
Th 8:00a-12:00p
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CUL 222 Hospitality Supervision 3 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.

Future Offerings
9/24-12/13 T 12:00p-3:00p CARTER N Openings: 24
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CMST& 210 Interpersonal Communications 5 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
7/1-8/8 MTWTh 8:30a-10:50a STAFF Openings: 28
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7/1-8/8 MTWTh 12:30p-2:50p STAFF Openings: 28
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7/1-8/8 Online STAFF Openings: 24
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7/1-8/8 Online STAFF Openings: 24
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9/24-12/12 TTh 8:00a-10:10a STAFF Openings: 28
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9/25-12/13 MWF 10:10a-11:30a STAFF Openings: 28
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9/25-12/11 MW 2:10p-3:30p STAFF Openings: 24
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9/24-12/12 TTh 5:30p-7:40p STAFF Openings: 28
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9/24-12/13 Online STAFF Openings: 24
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9/24-12/13 Online STAFF Openings: 24
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9/24-12/13 Online STAFF Openings: 24
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OR
PSYC& 100 General Psychology 5 credits
An overview of the factors affecting behavior including topics related to theories of learning, the senses, perceptions, nervous system, emotions, personality theory, motivation, abnormal behavior and therapy, and social psychology.
Prerequisite:
Accuplacer Reading 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
7/1-8/8 Online STAFF Openings: 24
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7/1-8/8 Online STAFF Openings: 24
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9/24-12/12 TTh 1:10p-3:20p STAFF Openings: 28
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9/25-12/13 MWF 8:30a-9:50a STAFF Openings: 28
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9/25-12/11 MW 12:30p-1:50p STAFF Openings: 24
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9/24-12/13 Online STAFF Openings: 24
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OR
SOC& 101 Introduction to Sociology 5 credits
This course introduces the major concepts and definitions of the science of sociology. Basic sociological inquiry is covered, and how social forces shape communal and individual behaviors and attitudes. Topics include socialization, cultures, deviance, social control, inequality, power, social class, race, gender, and institutions. Students learn the basic theories and perspectives of sociology and how those theories apply to the social landscape.
Prerequisite:
Accuplacer Reading 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
7/1-8/8 Online STAFF Openings: 24
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9/24-12/13 Online STAFF Openings: 24
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Quarter 6
CUL 220 Restaurant Management 5 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.
CUL 224 Food and Beverage Service 2 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.
CUL 226 International Cuisine 6 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 228 Banquet and Catering Management 3 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 230 Northwest a' la carte Cookery 7 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.
CUL 232 Food and Beverage Service Lab 2 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.
CUL 234 Capstone Project & Practical Exam 1 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
6/10-6/20 DAILY MCDONALD B Openings: 19
DAILY CARTER N
DAILY DECORPO M
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CUL 236 Wine Appreciation 2 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.
Choose 5 Credits of Humanities, Social Science or Natural Science from Approved Transfer Course List. 5 credits

TOTAL PROGRAM CREDITS108 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.

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?

Entry Requirements

ACCUPLACER Classic (valid for 5 years from testing date):

Reading Comprehension score of 71 or RDG 085 with a grade of C or higher
Sentence Skills score of 71 or ENGL 092 with a grade of C or higher
Arithmetic score of 38 or MATH 090 or ABE 050 with a grade of C or higher

ACCUPLACER Next-Generation (starting January 23, 2019):

Reading score of 247 or RDG 085 with a grade of C or higher
Writing score of 245 or RDG 085 with a grade of C or higher
Arithmetic score of 230 or MATH 090 or ABE 050 with a grade of C or higher

ENGL& 101 and MATH& 107 or higher are requirements for AAS-T graduation. To place into these classes, higher scores are needed (please see classes tab).

What Are My Next Steps?

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

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...

Brian McDonald

Area of Instruction

Culinary Arts & Pastry

Degrees and Certifications

AOS, Culinary Arts, 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...

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 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 front of house positions – 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 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 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.*