2008-2009 General Catalog Bossier Parish Community College BPCC Home Bossier Parish Community College Logo Catalog Table of Contents

Culinary Arts
Certificate of Technical Studies

The Culinary Arts Program provides classroom and laboratory instruction and experience to students desiring a career as a professional chef.

Learning Outcomes:

Recipients of the Certificate of Technical Studies in Culinary Arts will have demonstrated

  1. knowledge and applied skills to practice effectively as a profession chef in an entry-level position in the food service industry;
  2. comprehension of the fundamental of mathematics as related to the culinary arts profession;
  3. application of food preparation principles, including the fundamentals of food preparation, sanitation, menu planning, and dining room service;
  4. ability to develop an in-depth personal nutrient analysis;
  5. knowledge of the hospitality industry; and
  6. knowledge of basic supervisory management skills.

Program Requirements:

Student pursuing the Culinary Arts certificate program must have earned a high school diploma or GED and must meet all other college admission requirements. Students must show competency in English during the first semester through ACT or placement testing, or by enrolling in ENGL 099. Students must have completed first semester courses with a grade of C or higher before entering second semester courses. First semester courses are offered during the fall semester only; students must enroll in all five courses concurrently. Second semester courses are offered during the spring semester only; student must enroll in all courses concurrently.

The Culinary Arts program is offered as both a day program (8:00 am-3:00 pm) and an afternoon program (1:00 pm-8:00 pm). Students must be available for lecture and lab instruction Monday-Friday. In addition to tuition, additional course fees apply.

Required Courses for the Certificate of Technical Studies in Culinary Arts:

First Semester Hours
CULA 100: Sanitation 3
CULA 110: Nutrition 3
CULA 115: Mathematics for Culinary Arts 2
CULA 120: Food Preparation Principles 8
CULA 130: The Hospitality Industry 1
17
Second Semester Hours
*CULA 140: Food Preparation Fundamentals 7
*CULA 150: Menu Preparation 3
*CULA 160: Dining Room Service 1
*CULA 170: Supervisory Management 3
*CULA 180: Culinary Arts Externship 2
16
     
Total credit hours for the Certificate of Technical Studies in Culinary Arts 33

*Students must meet prerequisites before taking this course.

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