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
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