Culinary Arts
What is the culinary arts major?
Would you like to cook the fantastic meal everyone remembers for years? Whether baking, nutrition or beverages intrigue you, BTC’s culinary arts major will hit the spot. The major is a hands-on, dynamic program designed to prepare you for entry-level employment in the food industry. We teach you the fundamentals of classic cuisine in kitchen labs with a 1:4 teacher-to-student ratio. You learn important management skills while preparing meals from a menu that changes daily. By the time you graduate, you will have the expertise to take this growing industry by storm!
What career possibilities exist in the culinary arts field?
After graduating from the culinary arts major, you can embark on a career as a:
- Cook
- Sous chef
- Pantry cook
- Prep cook
- Line cook
- Baker
- Cake finisher
- Manager trainee
Many types of companies hire our culinary arts graduates, including:
- Restaurants
- Country Clubs
- Hotels
- Business and Industry
- Institution and cafeteria
- Catering Companies
- Food Stylists
- Bakeries
- Entertainment Industry
- Grocery Stores
- Elementary and secondary schools
- Fast food management
What do employers expect?
Employers expect BTC’s culinary arts graduates to:
- show up on time, when scheduled
- have a basic knowledge of the culinary field
- have a good attitude
- be a team player
- be willing to hone and improve their skills.
How do you get the experience you need to get hired?
The culinary arts major, with its daily practical kitchen-based lessons from experienced staff, gives people the opportunity to develop the qualities and skills employers want from prospective employees.
How is the major structured?
45 weeks
9:00 a.m. through 4:00 p.m. Monday through Friday.
What courses do I have to take to get my diploma?
- Math
- Intro to Food Service
- Sanitation
- Cooking Principles (Mise en Place, Stocks, Sauces, and Cooking Methods)
- Culinary Skills Development (Knife Skills, Basic Stocks/Sauces, Cooking Methods, HACCP Training)
- Baking
- Culinary Fundamentals (meat, poultry, fish/seafood, farinaceous, fruit & vegetables, salad, breakfast & dairy)
- Hot & Cold Food Preparation I
- Hot & Cold Food Preparation II
- Advanced Baking
- Hot & Cold Food III (Sandwiches, Salads, Breakfast & Nutritional)
- Hot & Cold Food IV (A la Carte and Student Chef)
- Nutrition for the Culinarian
- Culinary Supervision
- Intro to Beverage Management
- Intro to Hospitality Management
- Hot & Cold Food V (Charcuterie, ice Carving, Fruit & Vegetables Carving, Canapé’s, hors d' oeuvres, plating)
- Garde Manger
Do You Want to Know More?
You are invited to attend one of our information sessions held every Monday and Wednesday morning at 9:00 a.m. Bidwell Training Center’s Admissions office is ready to answer any questions. Call 1-800-516-1800.
