Culinary Arts Career Program

Degree offered

Associate in Applied Science in Culinary Arts

Credits required 67/68

Associate Vice President of Academic Affairs Michael Vieira

Program contact John Caressimo, Coordinator and Professor of Culinary Arts

Program Goals Statement

The Culinary option in the Culinary Arts program provides students with the opportunity to develop the practical skills and the theoretical knowledge to work in the foodservice/hospitality fields in a variety of entry level and advanced positions in food preparation or the front of the house.

Student Learning Outcomes

See Learning Outcomes.

Program Information

Students requiring developmental courses in math, reading, or English should complete those courses prior to enrolling in any culinary courses.

Culinary Arts programs are exempt from meeting General Education Competencies due to the requirements of the Associate in Applied Science degree.

High School Articulation Credit

Students graduating from area high schools and vocational/technical centers who participate in the College Tech-Prep program and maintain a grade of “B” or better and have the recommendation of their Culinary Arts instructor can obtain credit for certain introductory level culinary courses depending upon the articulation agreements between their school and Bristol Community College.

Additional Costs

Students are responsible for the costs of their uniforms, kitchen and bakeshop tools, and texts.

Special Requirements

Students requiring developmental courses in math, reading, or English should complete those courses prior to enrolling in any culinary courses.

To successfully complete the program, students should have their own transportation and should limit outside work commitments. Students must be available to work at required Culinary Arts functions.

After BCC

Graduates can work in the kitchens, dining rooms, or bakeshops of a wide variety of establishments from small local restaurants to large international organizations and can also transfer for further study to four-year colleges including Johnson and Wales University.

BCC participates in the statewide MassTransfer program and has developed many program-to-program transfer articulation agreements which guarantee admission and credit transfer. For a complete listing of eligible MassTransfer programs and current BCC articulation agreements, visit the Transfer Affairs Web site at www.BristolCC.edu/transfer

Degree Requirements

General Courses

CIS 113Hospitality Management Information Systems

3 credits

CSS 101College Success Seminar

1 credit

ENG 101Composition I: College Writing

3 credits

ENG 102Composition II: Writing about Literature

3 credits

SOC 252The Sociology of Human Relations

3 credits

Total Credit Hours:13

Choose one of the following

BUS 111Business and Financial Mathematics

3 credits

MTH 119Fundamental Statistics

3 credits

MTH 125Modern College Mathematics

3 credits

Total Credit Hours:3

Elective Courses

Historic Awareness Elective

3 credits

Scientific Reasoning and Discovery Elective

3-4 credits

Total Credit Hours:6-7
See General Education Competency Courses for course listings

Program Courses

CUL 101Art Skills for the Culinarian

3 credits

CUL 111Essentials of Culinary Arts I

4 credits

CUL 112Essentials of Culinary Arts II

4 credits

CUL 113Baking Skills for Cooks

2 credits

CUL 121Dining Room Functions I

2 credits

CUL 122Dining Room Functions II

2 credits

CUL 123Mixology and Bar Management

2 credits

CUL 140Sanitation for Culinarians

2 credits

CUL 141Nutrition for Culinarians

2 credits

CUL 211Advanced Culinary Techniques I

6 credits

CUL 212Advanced Culinary Techniques II

6 credits

CUL 216The Capstone Experience for Culinarians

3 credits

CUL 221Advanced Table Service

3 credits

CUL 240Purchasing for Culinarians

2 credits

CUL 241Foodservice Operations and Career Development

2 credits

Total Credit Hours:45

Recommended Course Sequence - Fall Semester 1

CIS 113Hospitality Management Information Systems

3 credits

CSS 101College Success Seminar

1 credit

CUL 101Art Skills for the Culinarian

3 credits

CUL 111Essentials of Culinary Arts I

4 credits

CUL 121Dining Room Functions I

2 credits

CUL 140Sanitation for Culinarians

2 credits

CUL 141Nutrition for Culinarians

2 credits

Recommended Course Sequence - Spring Semester 2

CUL 112Essentials of Culinary Arts II

4 credits

CUL 113Baking Skills for Cooks

2 credits

CUL 122Dining Room Functions II

2 credits

CUL 123Mixology and Bar Management

2 credits

ENG 101Composition I: College Writing

3 credits

Recommended Course Sequence - Summer

Consider taking Gen Ed courses to reduce semester load.

Recommended Course Sequence - Fall Semester 3

CUL 211Advanced Culinary Techniques I

6 credits

CUL 221Advanced Table Service

3 credits

Elective - Science

3 -4 credits

ENG 102Composition II: Writing about Literature

3 credits

SOC 252The Sociology of Human Relations

3 credits

Recommended Course Sequence - Spring Semester 4

CUL 212Advanced Culinary Techniques II

6 credits

CUL 216The Capstone Experience for Culinarians

3 credits

CUL 240Purchasing for Culinarians

2 credits

CUL 241Foodservice Operations and Career Development

2 credits

History Elective

3 credits

And

BUS 111Business and Financial Mathematics

3 credits

Or

MTH 119Fundamental Statistics

3 credits

Or

MTH 125Modern College Mathematics

3 credits

Essential Functions

  • Standing for long periods of time (4 to 10 hours) during a normally protracted class and work day.
  • Working in a kitchen environment where the temperature can exceed ambient temperature.
  • Lifting and moving heavy weight (such as wait-trays, small equipment, and institutional size supplies - 25-50 lbs.)
  • Sufficient communication skills to allow for successful interaction between the students and the public.
  • Sufficient mobility and motor coordination to complete assigned tasks in the kitchen and dining room in a safe, efficient manner according to acceptable industry standards.
  • Ability to learn and apply the body of knowledge necessary to meet the program curriculum and successfully enter the foodservice profession.

Students accepted into the program must possess the following basic abilities:

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