Bunker Hill Community College

PROGRAM OVERVIEW

CULINARY ARTS PROGRAM - 2009
Culinary Arts Program
(Associate in Science Degrees):

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Overview

Program ID - AS.CULRT

The mission of the Culinary Arts Program is to be a leader in Hospitality and Culinary Arts education and to develop future leaders for the Hospitality and Food Service industries. The Culinary Arts Program provides education for entry level careers in Restaurant Management, Food Service Management, and Culinary Arts. In addition, preparation for transfer to four-year, higher education programs and opportunities for professional development will be provided. Students will develop technological, communicative, critical thinking, quantitative, and human relation skills.

The Culinary Arts program prepares students with an intensive, practical application of skills and decision making demanded by the culinary arts profession. The program provides a hands-on curriculum interwoven with operational procedures found in most food production and service venues. Students participate in the operation of a restaurant on campus and in an internship experience. The curriculum is based on American Culinary Federation standards.

Career Outlook:
Graduates of this program qualify for a variety of positions in hotels, restaurants, and resorts. Typically, these positions are in food production, shift supervision, and kitchen management. Students also qualify to transfer to four-year colleges or universities to pursue bachelor’s degrees.

Upon completetion of this program graduates will be able to:

• Demonstrate practiced and acquired technical skills in the usage of tools and equipment found in a typical food service/food production setting.
• Demonstrate necessary administrative skills common to basic cost control and planning methods found in a typical commercial food service/food production setting.
• Demonstrate conceptual skills acquired through course work relative to planning a successful restaurant operation.

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