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.

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.

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

Filter courses by quarter	Fall 2019-2020Winter 2019-2020Spring 2019-2020
Use this tool to see this program's course offerings for upcoming quarters

Select Catalog   2015-162016-172017-182018-192019-20   

Courses are from the 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 higher or ABE 050 with a C or higher, and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or higher, and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or higher or Instructor permission.

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

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

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

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

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

  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

• CUL 121

  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 higher

  
  Future Offerings

  1/7-2/24

  M

  9:00a-11:00a

  COATES S

  Waitlisted: 0

  ThF

  8:00a-12:00p

  Register for this class

  1/7-2/24

  M

  9:00a-11:00a

  COATES S

  Openings: 5

  ThF

  1:00p-5:00p

  Register for this class

• 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 higher.

  
  Future Offerings

  1/7-3/26

  M

  12:00p-3:00p

  MCDONALD B

  Openings: 2

  T

  8:00a-2:30p

  Register for this class

  1/7-3/26

  M

  12:00p-3:00p

  MCDONALD B

  Openings: 3

  W

  8:00a-2:30p

  Register for this class

• CUL 125

  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 with a C- or higher.

  
  Future Offerings

  2/25-3/26

  M

  9:00a-11:00a

  COATES S

  Openings: 1

  ThF

  8:00a-12:00p

  Register for this class

  2/25-3/26

  M

  9:00a-11:00a

  COATES S

  Openings: 5

  ThF

  1:00p-5:00p

  Register for this class

• 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

  1/7-3/26

  TTh

  10:30a-12:40p

  NEWTON K

  Openings: 3

  Register for this class

  1/7-3/26

  Online

  NEWTON K

  Openings: 14

  Register for this class

  4/7-6/24

  Online

  STAFF

  Openings: 26

  4/7-6/23

  TTh

  10:30a-12:40p

  STAFF

  Openings: 28

• OR Higher

• Quarter 3

• CUL 141

  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, CUL 121, and CUL 125 all with a C- or higher.

  
  Future Offerings

  4/7-5/4

  M

  12:00p-2:30p

  COATES S

  Openings: 12

  4/7-5/4

  M

  12:00p-2:30p

  COATES S

  Openings: 12

• 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 higher.

  
  Future Offerings

  4/7-6/15

  M

  9:00a-11:00a

  DECORPO M

  Openings: 12

  T

  8:00a-11:00a

  W

  8:00a-2:00p

  4/7-6/15

  M

  9:00a-11:00a

  DECORPO M

  Openings: 12

  Th

  8:00a-11:00a

  F

  8:00a-2:00p

• CUL 145

  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 cakes; simple to complex dessert presentation; introduction to chocolate and sugar techniques; and classic and molded chocolate truffles.

  Prerequisite:

  CUL 110, CUL 121, and CUL 125 all with a C- or higher.

  
  Future Offerings

  5/11-6/15

  M

  12:00p-2:30p

  COATES S

  Openings: 12

  ThF

  8:00a-2:30p

  COATES S

  5/11-6/15

  M

  12:00p-2:30p

  COATES S

  Openings: 12

  TW

  8:00a-2:30p

  COATES S

• 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 RDG 085 with a C or higher, and Accuplacer Reading Comprehension score of 85 or RDG 085 with a B or higher and Accuplacer Sentence Skills score of 86 or ENGL 092 with a B or higher or AENGL 100 with a C or higher.

  
  Future Offerings

  1/7-3/26

  Online

  HATCH L

  Waitlisted: 0

  Register for this class

  1/7-3/26

  TTh

  1:10p-3:20p

  RICHARDS J

  Waitlisted: 2

  Register for this class

  1/8-3/25

  MW

  8:30a-9:50a

  GERNAND J

  Openings: 6

  Register for this class

  1/7-3/26

  Online

  HATCH L

  Openings: 3

  Register for this class

  4/8-6/24

  MWF

  10:10a-11:30a

  STAFF

  Openings: 28

  4/7-6/23

  T

  10:30a-12:40p

  STAFF

  Openings: 28

  4/7-6/24

  Online

  STAFF

  Openings: 26

• 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

  1/8-3/25

  MWF

  10:10a-11:30a

  RICHARDS J

  Openings: 2

  Register for this class

  4/8-6/24

  MWF

  12:30p-1:50p

  STAFF

  Openings: 28

• 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

  1/7-3/26

  ARR

  DECORPO M

  Openings: 1

  Register for this class

• 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

  1/7-3/26

  M

  8:00a-11:00a

  CARTER N

  Openings: 11

  Register for this class

• 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 higher.

• CUL 222

  Supervisor Development

  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, CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 121, CUL 122, CUL 125, CUL 141, CUL 144, and CUL 145 all with a C- or higher or Instructor permission.

• 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

  1/9-3/26

  Th

  6:00p-8:10p

  SMITH M

  Openings: 21

  Register for this class

  1/8-3/25

  MW

  2:10p-3:30p

  BURNS J

  Openings: 10

  Register for this class

  1/7-3/26

  TTh

  1:10p-3:20p

  ZAMORA A

  Openings: 4

  Register for this class

  1/8-3/25

  MWF

  8:30a-9:50a

  ZAMORA A

  Openings: 9

  Register for this class

  1/7-3/26

  Online

  ZAMORA A

  Waitlisted: 3

  Register for this class

  1/7-3/26

  Online

  BURNS J

  Waitlisted: 5

  Register for this class

  4/8-6/24

  MW

  2:10p-3:30p

  STAFF

  Openings: 28

  4/7-6/23

  TTh

  8:00a-10:10a

  STAFF

  Openings: 28

  4/8-6/24

  MWF

  8:30a-9:50a

  STAFF

  Openings: 28

  4/7-6/23

  TTh

  6:00p-8:10p

  STAFF

  Openings: 28

  4/7-6/23

  TTh

  1:10p-3:20p

  STAFF

  Openings: 28

  4/7-6/24

  Online

  STAFF

  Openings: 26

  4/7-6/24

  Online

  STAFF

  Openings: 26

• 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

  1/7-3/26

  Online

  SMITH M

  Waitlisted: 6

  Register for this class

  1/8-3/25

  MWF

  10:10a-11:30a

  SMITH M

  Openings: 19

  Register for this class

  1/8-3/25

  MW

  12:30p-1:50p

  SMITH M

  Waitlisted: 0

  Register for this class

  4/8-6/24

  MWF

  10:10a-11:30a

  STAFF

  Openings: 28

  4/8-6/24

  MW

  2:10p-3:30p

  STAFF

  Openings: 28

  4/7-6/24

  Online

  STAFF

  Openings: 26

• 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

  1/7-3/24

  T

  8:00a-10:10a

  POLLARD D

  Openings: 13

  Register for this class

  4/7-6/24

  Online

  STAFF

  Openings: 26

• 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 higher.

  
  Future Offerings

  1/7-3/26

  T

  10:00a-12:00p

  DECORPO M

  Openings: 17

  Register for this class

• 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 218 and CUL 222, both with a C- or higher OR Instructor permission.

  Completion or Concurrent Enrollment:

  CUL 220, CUL 226 and CUL 228 all with a C- or better or concurrent enrollment in CUL 220, CUL 226 and CUL 228 OR Instructor permission.

  
  Future Offerings

  1/7-3/26

  W

  9:00a-11:00a

  CARTER N

  Openings: 16

  Register for this class

• 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 higher. Co-requisite: CUL 228.

  CoRequisites:

  CUL 228.

  
  Future Offerings

  1/7-3/26

  Th

  9:00a-11:00a

  DECORPO M

  Openings: 16

  Th

  2:00p-4:00p

  CARTER N

  F

  8:00a-2:30p

  CARTER N

  Th

  2:00p-4:00p

  DECORPO M

  Th

  2:00p-4:00p

  MCDONALD B

  F

  8:00a-2:30p

  DECORPO M

  F

  8:00a-2:30p

  MCDONALD B

  Register for this class

• 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 higher. Co-requisite: CUL 226.

  CoRequisites:

  CUL 226.

  
  Future Offerings

  1/7-3/26

  W

  12:00p-2:00p

  DECORPO M

  Openings: 16

  Th

  12:00p-2:00p

  CARTER N

  Th

  12:00p-2:00p

  DECORPO M

  Th

  12:00p-2:00p

  MCDONALD B

  Register for this class
• 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 higher in each course or Instructor permission.

  
  Future Offerings

  4/7-6/12

  W

  8:00a-9:00a

  MCDONALD B

  Openings: 24

  W

  9:00a-2:30p

  CARTER N

  Th

  8:00a-2:30p

  CARTER N

  F

  12:30p-3:00p

  CARTER N

  Th

  8:00a-2:30p

  MCDONALD B

  F

  12:30p-3:00p

  MCDONALD B

• 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 higher in each course or Instructor permission.

  
  Future Offerings

  4/7-6/12

  F

  8:00a-12:00p

  CARTER N

  Openings: 24

  F

  8:00a-12:00p

  MCDONALD B

• 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 higher in each course or Instructor permission.

  
  Future Offerings

  6/15-6/24

  DAILY

  MCDONALD B

  Openings: 24

  DAILY

  DECORPO M

  DAILY

  CARTER N

• 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 higher in each course or Instructor permission.

  
  Future Offerings

  4/7-6/9

  T

  12:00p-2:30p

  DECORPO M

  Openings: 24

• 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

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.

• A cumulative GPA of 2.0 or greater and a grade of C- will be the minimum passing grade for all Culinary program courses and a minimum grade of C for all General Education courses.

What Are The Minimum Entry Requirements?

---

Entry Requirements

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

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

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?

---

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

---

• Transfer Students
• Who is my advisor?

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.
• Describe the fundamental nutrients in the human diet, identify a variety of contemporary dietary needs and demonstrate the ability to create and cook modified menus to meet those needs.

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 76% of BTC Culinary Arts program students are employed within nine months of graduation. The average annual wage in culinary field is $40,282, with an earning potential of about $49,718 per year.*

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.

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

Filter courses by quarter	Fall 2019-2020Winter 2019-2020Spring 2019-2020
Use this tool to see this program's course offerings for upcoming quarters

Select Catalog   2015-162016-172017-182018-192019-20   

Courses are from the Catalog

TOTAL PROGRAM CREDITS103 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 higher or ABE 050 with a C or higher, and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or higher, and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or higher or Instructor permission.

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

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

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

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

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

  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

• CUL 121

  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 higher

  
  Future Offerings

  1/7-2/24

  M

  9:00a-11:00a

  COATES S

  Waitlisted: 0

  ThF

  8:00a-12:00p

  Register for this class

  1/7-2/24

  M

  9:00a-11:00a

  COATES S

  Openings: 5

  ThF

  1:00p-5:00p

  Register for this class

• 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 higher.

  
  Future Offerings

  1/7-3/26

  M

  12:00p-3:00p

  MCDONALD B

  Openings: 2

  T

  8:00a-2:30p

  Register for this class

  1/7-3/26

  M

  12:00p-3:00p

  MCDONALD B

  Openings: 3

  W

  8:00a-2:30p

  Register for this class

• CUL 125

  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 with a C- or higher.

  
  Future Offerings

  2/25-3/26

  M

  9:00a-11:00a

  COATES S

  Openings: 1

  ThF

  8:00a-12:00p

  Register for this class

  2/25-3/26

  M

  9:00a-11:00a

  COATES S

  Openings: 5

  ThF

  1:00p-5:00p

  Register for this class

• AMATH 100

  Applied Occupational Math

  5 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 higher or approved alternative placement criteria.

  
  Future Offerings

  1/7-3/26

  TTh

  1:10p-3:20p

  HEGEBERG L

  Openings: 18

  Register for this class

  1/7-3/26

  TTh

  8:00a-10:10a

  NEWTON K

  Openings: 12

  Register for this class

  1/8-3/25

  MWF

  2:10p-3:30p

  MAXWELL L

  Openings: 22

  Register for this class

  1/7-3/26

  Online

  HEGEBERG L

  Waitlisted: 1

  Register for this class

  4/7-6/23

  TTh

  1:10p-3:20p

  STAFF

  Openings: 28

  4/8-6/24

  MWF

  8:30a-9:50a

  STAFF

  Openings: 28

  4/8-6/24

  MWF

  2:10p-3:30p

  STAFF

  Openings: 28

  4/7-6/24

  Online

  STAFF

  Openings: 26

• OR Higher

• Quarter 3

• CUL 141

  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, CUL 121, and CUL 125 all with a C- or higher.

  
  Future Offerings

  4/7-5/4

  M

  12:00p-2:30p

  COATES S

  Openings: 12

  4/7-5/4

  M

  12:00p-2:30p

  COATES S

  Openings: 12

• 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 higher.

  
  Future Offerings

  4/7-6/15

  M

  9:00a-11:00a

  DECORPO M

  Openings: 12

  T

  8:00a-11:00a

  W

  8:00a-2:00p

  4/7-6/15

  M

  9:00a-11:00a

  DECORPO M

  Openings: 12

  Th

  8:00a-11:00a

  F

  8:00a-2:00p

• CUL 145

  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 cakes; simple to complex dessert presentation; introduction to chocolate and sugar techniques; and classic and molded chocolate truffles.

  Prerequisite:

  CUL 110, CUL 121, and CUL 125 all with a C- or higher.

  
  Future Offerings

  5/11-6/15

  M

  12:00p-2:30p

  COATES S

  Openings: 12

  ThF

  8:00a-2:30p

  COATES S

  5/11-6/15

  M

  12:00p-2:30p

  COATES S

  Openings: 12

  TW

  8:00a-2:30p

  COATES S

• AENGL 100

  Applied English

  5 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

  1/7-3/24

  T

  6:00p-8:10p

  NELSON N

  Openings: 6

  Register for this class

  1/7-3/26

  TTh

  10:30a-12:40p

  RICHARDS J

  Openings: 10

  Register for this class

  1/8-3/25

  MW

  10:10a-11:30a

  BURNS J

  Openings: 21

  Register for this class

  1/7-3/26

  TTh

  8:00a-10:10a

  GERNAND J

  Openings: 1

  Register for this class

  1/7-3/26

  Online

  HATCH L

  Waitlisted: 0

  Register for this class

  1/7-3/26

  Online

  HATCH L

  Openings: 19

  Register for this class

  4/8-6/24

  MWF

  2:10p-3:30p

  STAFF

  Openings: 28

  4/8-6/24

  MW

  10:10a-11:30a

  STAFF

  Openings: 28

  4/7-6/24

  Online

  STAFF

  Openings: 26

  4/7-6/24

  Online

  STAFF

  Openings: 26

• OR Higher

• 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

  1/7-3/26

  ARR

  DECORPO M

  Openings: 1

  Register for this class

• 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 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 higher.

• CUL 222

  Supervisor Development

  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, CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 121, CUL 122, CUL 125, CUL 141, CUL 144, and CUL 145 all with a C- or higher or Instructor permission.

• 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

  1/7-3/26

  M

  8:00a-11:00a

  CARTER N

  Openings: 11

  Register for this class

• 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

  1/9-3/26

  Th

  6:00p-8:10p

  SMITH M

  Openings: 21

  Register for this class

  1/8-3/25

  MW

  2:10p-3:30p

  BURNS J

  Openings: 10

  Register for this class

  1/7-3/26

  TTh

  1:10p-3:20p

  ZAMORA A

  Openings: 4

  Register for this class

  1/8-3/25

  MWF

  8:30a-9:50a

  ZAMORA A

  Openings: 9

  Register for this class

  1/7-3/26

  Online

  ZAMORA A

  Waitlisted: 3

  Register for this class

  1/7-3/26

  Online

  BURNS J

  Waitlisted: 5

  Register for this class

  4/8-6/24

  MW

  2:10p-3:30p

  STAFF

  Openings: 28

  4/7-6/23

  TTh

  8:00a-10:10a

  STAFF

  Openings: 28

  4/8-6/24

  MWF

  8:30a-9:50a

  STAFF

  Openings: 28

  4/7-6/23

  TTh

  6:00p-8:10p

  STAFF

  Openings: 28

  4/7-6/23

  TTh

  1:10p-3:20p

  STAFF

  Openings: 28

  4/7-6/24

  Online

  STAFF

  Openings: 26

  4/7-6/24

  Online

  STAFF

  Openings: 26

• 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

  1/7-3/26

  Online

  SMITH M

  Waitlisted: 6

  Register for this class

  1/8-3/25

  MWF

  10:10a-11:30a

  SMITH M

  Openings: 19

  Register for this class

  1/8-3/25

  MW

  12:30p-1:50p

  SMITH M

  Waitlisted: 0

  Register for this class

  4/8-6/24

  MWF

  10:10a-11:30a

  STAFF

  Openings: 28

  4/8-6/24

  MW

  2:10p-3:30p

  STAFF

  Openings: 28

  4/7-6/24

  Online

  STAFF

  Openings: 26

• 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

  1/7-3/24

  T

  8:00a-10:10a

  POLLARD D

  Openings: 13

  Register for this class

  4/7-6/24

  Online

  STAFF

  Openings: 26

• 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 higher.

  
  Future Offerings

  1/7-3/26

  T

  10:00a-12:00p

  DECORPO M

  Openings: 17

  Register for this class

• 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 218 and CUL 222, both with a C- or higher OR Instructor permission.

  Completion or Concurrent Enrollment:

  CUL 220, CUL 226 and CUL 228 all with a C- or better or concurrent enrollment in CUL 220, CUL 226 and CUL 228 OR Instructor permission.

  
  Future Offerings

  1/7-3/26

  W

  9:00a-11:00a

  CARTER N

  Openings: 16

  Register for this class

• 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 higher. Co-requisite: CUL 228.

  CoRequisites:

  CUL 228.

  
  Future Offerings

  1/7-3/26

  Th

  9:00a-11:00a

  DECORPO M

  Openings: 16

  Th

  2:00p-4:00p

  CARTER N

  F

  8:00a-2:30p

  CARTER N

  Th

  2:00p-4:00p

  DECORPO M

  Th

  2:00p-4:00p

  MCDONALD B

  F

  8:00a-2:30p

  DECORPO M

  F

  8:00a-2:30p

  MCDONALD B

  Register for this class

• 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 higher. Co-requisite: CUL 226.

  CoRequisites:

  CUL 226.

  
  Future Offerings

  1/7-3/26

  W

  12:00p-2:00p

  DECORPO M

  Openings: 16

  Th

  12:00p-2:00p

  CARTER N

  Th

  12:00p-2:00p

  DECORPO M

  Th

  12:00p-2:00p

  MCDONALD B

  Register for this class
• 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 higher in each course or Instructor permission.

  
  Future Offerings

  4/7-6/12

  W

  8:00a-9:00a

  MCDONALD B

  Openings: 24

  W

  9:00a-2:30p

  CARTER N

  Th

  8:00a-2:30p

  CARTER N

  F

  12:30p-3:00p

  CARTER N

  Th

  8:00a-2:30p

  MCDONALD B

  F

  12:30p-3:00p

  MCDONALD B

• 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 higher in each course or Instructor permission.

  
  Future Offerings

  4/7-6/12

  F

  8:00a-12:00p

  CARTER N

  Openings: 24

  F

  8:00a-12:00p

  MCDONALD B

• 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 higher in each course or Instructor permission.

  
  Future Offerings

  6/15-6/24

  DAILY

  MCDONALD B

  Openings: 24

  DAILY

  DECORPO M

  DAILY

  CARTER N

• 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 higher in each course or Instructor permission.

  
  Future Offerings

  4/7-6/9

  T

  12:00p-2:30p

  DECORPO M

  Openings: 24

TOTAL PROGRAM CREDITS103 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

• A cumulative GPA of 2.0 or greater and a grade of C- will be the minimum passing grade for all Culinary program courses.

What Are The Minimum Entry Requirements?

---

Entry Requirements

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

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

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

---

• Transfer Students
• Who is my advisor?

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.
• Describe the fundamental nutrients in the human diet, identify a variety of contemporary dietary needs and demonstrate the ability to create and cook modified menus to meet those needs.

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.

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.

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

Filter courses by quarter	Fall 2019-2020Winter 2019-2020Spring 2019-2020
Use this tool to see this program's course offerings for upcoming quarters

Select Catalog   2015-162016-172017-182018-192019-20   

Courses are from the Catalog

TOTAL PROGRAM CREDITS60 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 higher or ABE 050 with a C or higher, and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or higher, and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or higher or Instructor permission.

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

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

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

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

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

  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

• CUL 121

  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 higher

  
  Future Offerings

  1/7-2/24

  M

  9:00a-11:00a

  COATES S

  Waitlisted: 0

  ThF

  8:00a-12:00p

  Register for this class

  1/7-2/24

  M

  9:00a-11:00a

  COATES S

  Openings: 5

  ThF

  1:00p-5:00p

  Register for this class

• 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 higher.

  
  Future Offerings

  1/7-3/26

  M

  12:00p-3:00p

  MCDONALD B

  Openings: 2

  T

  8:00a-2:30p

  Register for this class

  1/7-3/26

  M

  12:00p-3:00p

  MCDONALD B

  Openings: 3

  W

  8:00a-2:30p

  Register for this class

• CUL 125

  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 with a C- or higher.

  
  Future Offerings

  2/25-3/26

  M

  9:00a-11:00a

  COATES S

  Openings: 1

  ThF

  8:00a-12:00p

  Register for this class

  2/25-3/26

  M

  9:00a-11:00a

  COATES S

  Openings: 5

  ThF

  1:00p-5:00p

  Register for this class

• AMATH 100

  Applied Occupational Math

  5 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 higher or approved alternative placement criteria.

  
  Future Offerings

  1/7-3/26

  TTh

  1:10p-3:20p

  HEGEBERG L

  Openings: 18

  Register for this class

  1/7-3/26

  TTh

  8:00a-10:10a

  NEWTON K

  Openings: 12

  Register for this class

  1/8-3/25

  MWF

  2:10p-3:30p

  MAXWELL L

  Openings: 22

  Register for this class

  1/7-3/26

  Online

  HEGEBERG L

  Waitlisted: 1

  Register for this class

  4/7-6/23

  TTh

  1:10p-3:20p

  STAFF

  Openings: 28

  4/8-6/24

  MWF

  8:30a-9:50a

  STAFF

  Openings: 28

  4/8-6/24

  MWF

  2:10p-3:30p

  STAFF

  Openings: 28

  4/7-6/24

  Online

  STAFF

  Openings: 26

• OR Higher

• 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

  1/9-3/26

  Th

  6:00p-8:10p

  SMITH M

  Openings: 21

  Register for this class

  1/8-3/25

  MW

  2:10p-3:30p

  BURNS J

  Openings: 10

  Register for this class

  1/7-3/26

  TTh

  1:10p-3:20p

  ZAMORA A

  Openings: 4

  Register for this class

  1/8-3/25

  MWF

  8:30a-9:50a

  ZAMORA A

  Openings: 9

  Register for this class

  1/7-3/26

  Online

  ZAMORA A

  Waitlisted: 3

  Register for this class

  1/7-3/26

  Online

  BURNS J

  Waitlisted: 5

  Register for this class

  4/8-6/24

  MW

  2:10p-3:30p

  STAFF

  Openings: 28

  4/7-6/23

  TTh

  8:00a-10:10a

  STAFF

  Openings: 28

  4/8-6/24

  MWF

  8:30a-9:50a

  STAFF

  Openings: 28

  4/7-6/23

  TTh

  6:00p-8:10p

  STAFF

  Openings: 28

  4/7-6/23

  TTh

  1:10p-3:20p

  STAFF

  Openings: 28

  4/7-6/24

  Online

  STAFF

  Openings: 26

  4/7-6/24

  Online

  STAFF

  Openings: 26

• 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

  1/7-3/26

  Online

  SMITH M

  Waitlisted: 6

  Register for this class

  1/8-3/25

  MWF

  10:10a-11:30a

  SMITH M

  Openings: 19

  Register for this class

  1/8-3/25

  MW

  12:30p-1:50p

  SMITH M

  Waitlisted: 0

  Register for this class

  4/8-6/24

  MWF

  10:10a-11:30a

  STAFF

  Openings: 28

  4/8-6/24

  MW

  2:10p-3:30p

  STAFF

  Openings: 28

  4/7-6/24

  Online

  STAFF

  Openings: 26

• 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

  1/7-3/24

  T

  8:00a-10:10a

  POLLARD D

  Openings: 13

  Register for this class

  4/7-6/24

  Online

  STAFF

  Openings: 26

• Quarter 3

• CUL 141

  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, CUL 121, and CUL 125 all with a C- or higher.

  
  Future Offerings

  4/7-5/4

  M

  12:00p-2:30p

  COATES S

  Openings: 12

  4/7-5/4

  M

  12:00p-2:30p

  COATES S

  Openings: 12

• 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

  1/7-3/26

  M

  8:00a-11:00a

  CARTER N

  Openings: 11

  Register for this class

• 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 higher.

  
  Future Offerings

  4/7-6/15

  M

  9:00a-11:00a

  DECORPO M

  Openings: 12

  T

  8:00a-11:00a

  W

  8:00a-2:00p

  4/7-6/15

  M

  9:00a-11:00a

  DECORPO M

  Openings: 12

  Th

  8:00a-11:00a

  F

  8:00a-2:00p

• CUL 145

  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 cakes; simple to complex dessert presentation; introduction to chocolate and sugar techniques; and classic and molded chocolate truffles.

  Prerequisite:

  CUL 110, CUL 121, and CUL 125 all with a C- or higher.

  
  Future Offerings

  5/11-6/15

  M

  12:00p-2:30p

  COATES S

  Openings: 12

  ThF

  8:00a-2:30p

  COATES S

  5/11-6/15

  M

  12:00p-2:30p

  COATES S

  Openings: 12

  TW

  8:00a-2:30p

  COATES S

• AENGL 100

  Applied English

  5 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

  1/7-3/24

  T

  6:00p-8:10p

  NELSON N

  Openings: 6

  Register for this class

  1/7-3/26

  TTh

  10:30a-12:40p

  RICHARDS J

  Openings: 10

  Register for this class

  1/8-3/25

  MW

  10:10a-11:30a

  BURNS J

  Openings: 21

  Register for this class

  1/7-3/26

  TTh

  8:00a-10:10a

  GERNAND J

  Openings: 1

  Register for this class

  1/7-3/26

  Online

  HATCH L

  Waitlisted: 0

  Register for this class

  1/7-3/26

  Online

  HATCH L

  Openings: 19

  Register for this class

  4/8-6/24

  MWF

  2:10p-3:30p

  STAFF

  Openings: 28

  4/8-6/24

  MW

  10:10a-11:30a

  STAFF

  Openings: 28

  4/7-6/24

  Online

  STAFF

  Openings: 26

  4/7-6/24

  Online

  STAFF

  Openings: 26

• OR Higher

TOTAL PROGRAM CREDITS60 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.

• A cumulative GPA of 2.0 or greater and a grade of C- will be the minimum passing grade for all Culinary program courses.

What Are The Minimum Entry Requirements?

---

Entry Requirements

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

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

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

---

• Transfer Students
• Who is my advisor?

Program Outcomes

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

• Conform and comply with health standards based on US Food and Drug Administration, Washington State, and local health department sanitation and hygiene codes and laws.
• Apply fundamentals and advanced skills in sustainable design and purchasing, butchery, classical cookery techniques in American regional cuisines, and define product specifications.
• Correctly prepare a variety of classical breads, artisan breads, classical pastry items, and desserts with the ability to correctly evaluate finished products for proper texture, color, palatability, shape, and doneness.
• Describe the fundamental nutrients in the human diet, identify a variety of contemporary dietary needs and demonstrate the ability to create and cook modified menus to meet those needs.

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.

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.

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

Filter courses by quarter	Fall 2019-2020Winter 2019-2020Spring 2019-2020
Use this tool to see this program's course offerings for upcoming quarters

Select Catalog   2015-162016-172017-182018-192019-20   

Courses are from the Catalog

TOTAL PROGRAM CREDITS42-44 credits

• Note: Total Program Credits are 42-credits if CUL 142 is taken; and 44-credits if NUTR& 101 is taken.

• Quarter 1

• PST 100

  Basic Cuisine Foundation

  4 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 higher or MATH 090 with a C or higher or ABE 050 with a C or higher and ACCUPLACER Reading Comprehension score of 71 or higher or RDG 085 with a C or higher and ACCUPLACER Sentence Skills score of 71 or higher or ENGL 092 with a C or higher 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 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 PST100, PST 101 and PST 130.

  Prerequisite:

  ACCUPLACER Arithmetic score of 38 or a C or higher in MATH 090 or ABE 050 and ACCUPLACER Reading Comprehension score of 71 or higher or a C or higher in RDG 085 and ACCUPLACER Sentence Skills score of 71 or higher or a C or higher 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 101

  Pastry & Baking Orientation

  3 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 higher or ABE 050 with a C or higher, and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or higher, and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or higher or Instructor permission.

  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 130

  Introduction to Commercial Baking

  5 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 higher or MATH 090 with a C or higher or ABE 050 with a C or higher and ACCUPLACER Reading Comprehension score of 71 or higher or RDG 085 with a C or higher and ACCUPLACER Sentence Skills score of 71 or higher or ENGL 092 with a C or higher 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 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:

  PST 100, PST 101, PST 110, and PST 130 all with a C- or higher or Instructor permission.

  Completion or Concurrent Enrollment:

  PST 204, PST 206 and PST 220 all with a C- or better or concurrent enrollment in PST 204, PST 206 and PST 220 OR Instructor permission.

  
  Future Offerings

  1/7-1/23

  TTh

  8:00a-10:00a

  HETTEGGER-KO

  Openings: 8

  F

  8:00a-12:00p

  T

  10:00a-1:30p

  Th

  10:00a-1:30p

  W

  8:00a-1:30p

  Register for this class

• 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:

  PST 100, PST 101, PST 110, and PST 130 all with a C- or higher or Instructor permission.

  Completion or Concurrent Enrollment:

  PST 202, PST 206 and PST 220 all with a C- or better or concurrent enrollment in PST 202, PST 206 and PST 220 OR Instructor permission.

  
  Future Offerings

  2/14-3/4

  TTh

  8:00a-10:00a

  HETTEGGER-KO

  Openings: 7

  T

  10:00a-1:30p

  W

  8:00a-1:30p

  Th

  10:00a-1:30p

  F

  8:00a-12:00p

  Register for this class

• 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:

  PST 100, PST 101, PST 110, and PST 130 all with a C- or higher or Instructor permission.

  Completion or Concurrent Enrollment:

  PST 202, PST 204 and PST 220 all with a C- or better or concurrent enrollment in PST 202, PST 204 and PST 220 OR Instructor permission.

  
  Future Offerings

  1/24-2/13

  TTh

  8:00a-10:00a

  HETTEGGER-KO

  Openings: 8

  W

  8:00a-1:30p

  Th

  10:00a-1:30p

  T

  10:00a-1:30p

  F

  8:00a-12:00p

  Register for this class

• PST 220

  Advanced Artisan & Decorative Breads

  3 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:

  PST 100, PST 101, PST 110, and PST 130 all with a C- or higher or Instructor permission.

  Completion or Concurrent Enrollment:

  PST 202, PST 204 and PST 206 all with a C- or better or concurrent enrollment in PST 202, PST 204 and PST 206 OR Instructor permission.

  
  Future Offerings

  3/5-3/26

  TTh

  8:00a-9:30a

  HETTEGGER-KO

  Openings: 7

  Th

  9:30a-2:15p

  T

  9:30a-2:00p

  W

  8:00a-1:30p

  Register for this class

• NUTR& 101

  Nutrition

  5 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

  1/7-3/26

  Online

  WECHTER M

  Waitlisted: 2

  Register for this class

  4/7-6/24

  Online

  STAFF

  Openings: 26

• OR

• 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

  1/7-3/26

  M

  8:00a-11:00a

  CARTER N

  Openings: 11

  Register for this class
• Quarter 3

• 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:

  PST 202, PST 204, PST 206, and PST 220 all with a C- or higher or Instructor permission.

  Completion or Concurrent Enrollment:

  PST 222 and PST 224 with a C- or better or concurrent enrollment in PST 222 and PST 224 OR Instructor permission.

  
  Future Offerings

  4/7-5/11

  M

  8:00a-10:00a

  HETTEGGER-KO

  Openings: 18

  M

  10:00a-4:00p

  M

  10:00a-4:00p

  T

  8:00a-4:00p

  T

  8:00a-4:00p

• PST 222

  Chocolate/Sugar Confections & Intro to Basic Showpieces

  3 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:

  PST 202, PST 204, PST 206, and PST 220 all with a C- or higher or Instructor permission.

  Completion or Concurrent Enrollment:

  PST 208 and PST 224 with a C- or better or concurrent enrollment in PST 208 and PST 224 OR Instructor permission.

  
  Future Offerings

  4/7-6/24

  Th

  10:00a-12:00p

  HETTEGGER-KO

  Openings: 18

  Th

  10:00a-12:00p

  Th

  12:00p-3:30p

  Th

  12:00p-3:30p

• PST 224

  Specialty Cakes I

  5 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:

  PST 202, PST 204, PST 206, and PST 220 all with a C- or higher or Instructor permission.

  Completion or Concurrent Enrollment:

  PST 208 and PST 222 with a C- or better or concurrent enrollment in PST 208 and PST 222 OR Instructor permission.

  
  Future Offerings

  5/12-6/24

  MT

  8:00a-10:00a

  HETTEGGER-KO

  Openings: 18

  M

  10:00a-4:00p

  T

  10:00a-4:00p

  M

  10:00a-4:00p

  T

  10:00a-4:00p

TOTAL PROGRAM CREDITS42-44 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.

• A cumulative GPA of 2.0 or greater and a grade of C- will be the minimum passing grade for all Pastry certificate courses.

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.
• Describe the fundamental nutrients in the human diet, identify a variety of contemporary dietary needs and demonstrate the ability to create and cook modified menus to meet those needs.