Culinary Arts Career

Degree offered

Associate in Applied Science in Culinary Arts

Credits required 67


William Berardi

Program contact

John Caressimo, Coordinator and Professor of Culinary Arts, ext. 2111

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

  • Prior to being admitted, applicants must attend an Applicant Orientation Session.
  • Students requiring developmental courses in math, reading, or English must complete those courses prior to enrolling in any culinary lab 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.

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 food service profession.

Special Requirements

  • 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 website at

Degree Requirements

General Courses

BIO 140Nutrition for Culinarians

3 credits

CIS 113Hospitality Management Information Systems

3 credits

ENG 101Composition I: College Writing

3 credits

ENG 102Composition II: Writing about Literature

3 credits

HST 226Food in History

3 credits

SOC 252The Sociology of Human Relations

3 credits

Total Credit Hours:18

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

Program Courses

CUL 100Introduction to College/Culinary Experience

3 credits

CUL 102Culinary Art

1 credit

CUL 103Culinary Photography

1 credit

CUL 104Culinary Ice Carving

1 credit

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 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:46

Recommended Course Sequence - Fall Semester 1

CIS 113, CUL 100, CUL 102, CUL 103, CUL 104, CUL 111, CUL 121, CUL 140

Recommended Course Sequence - Spring Semester 2

CUL 112, CUL 113, CUL 122, CUL 123, ENG 101

Recommended Course Sequence - Summer

Consider taking Gen Ed courses to reduce semester load.


Recommended Course Sequence - Fall Semester 3

BIO 140, CUL 211, CUL 221, ENG 102, SOC 252

Recommended Course Sequence - Spring Semester 4

CUL 212, CUL 216, CUL 240, CUL 241, HST 226, BUS 111 or MTH 119 or MTH 125


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