ACADEMIC PROGRAMS:

Preparation for a successful career in one of the region’s fastest growing industries.

Everything from food service and preparation to menu planning and purchasing…mastery of both front-of-the-house and back-of-the-house skills

Students in the new programs in Culinary Arts, Hospitality & Tourism at BCC can turn an interest in food preparation and service into a rewarding career by combining hands-on culinary training with a foundation in the liberal arts, business classes, and related work experience.

Students will receive:

  • State-of-the-art preparation to work in fine food establishments, including restaurants, casinos, catering facilities, and bakeries.
  • Training in both front-of-the-house (customer service, banquet serving) and back-of-the-house (food preparation, baking, menu planning, sanitation, and food costing) skills.
  • Culinary training combined with a foundation in the liberal arts and business curriculum, and related work experience, including internships.

 

 

 

Major Areas of Training

Major areas of training will include:

  • Food service, including restaurant, banquet and catering
  • Customer service
  • Food preparation, including al la carte techniques (cooking to order) and original recipe development
  • Pastry and baking
  • International food preparation
  • Menu planning and nutritional analysis
  • Stewarding, including food identification, management, storage, and inventory control
  • Selection and presentation of a wide variety of foods
  • Safe and efficient work practices, including sanitation
  • Use and maintenance of commercial food service equipment
  • Food purchasing
  • Food costing

 

 

 

 


COPYRIGHT © 2014. The Culinary Arts Center at BCC

21 Mill Street Mt. Holly, NJ
(609) 894-9311 • www.bcc.edu