Degrees & Classes

Degrees & Classes

Culinary Arts

Associate Applied Science - Transfer

BTC’s programs in Culinary Arts are ideal for students with a passion for food and pastry, and an interest in the fast-growing food service industry. You’ll be taught by an award-winning faculty in state-of-the-art facilities and learn the skills you need to function as a professional in this fast-paced field. BTC’s Culinary Arts program offers the highest quality culinary education available; and you can put yours to work in a wide range of restaurants, bakeries, pastry shops, hotels, schools and universities, hospitals, and catering companies. Culinary Arts program graduates prepare for careers as sous chefs, line, pantry and prep cooks, bakers, deli workers, food managers, and caterers. The employment outlook for program graduates is very strong, and students can expect to earn excellent wages. Skilled workers in Culinary Arts are in high demand.

Program Facts

91% Average placement rate for program graduates

Average annual wage $38,845

Wage potential $51,168 annually

Employment and wage data sources

The Culinary Arts Program is accredited by the Accrediting Commission of the American Culinary Federation Foundation.

Jobs & Employment

Employment opportunities for restaurant cooks and chefs are expected to be plentiful, reflecting both the creation of new positions and the need to replace outgoing workers. Employment growth is expected to be spurred by increases in population, household income, and leisure time that will allow people to dine out and take vacations more often. In addition, as the number of two-income households grows, more families may find dining out a convenience.

About 91% of BTC Culinary Arts students are employed within nine months of graduation. The average annual wage in this field is $38,845, with an earning potential of about $51,168 per year.*

Potential Positions

Most program graduates work as cooks or chefs in restaurants and other retail eating and drinking places. Opportunities also exist in grocery store delicatessens, hotels, catering establishments, bake shops, pastry kitchens, country clubs, schools, industrial cafeterias, hospitals and other organizations.

Potential positions include restaurant cook, line cook, prep cook, pantry cook, institutional cook, baker, food services worker, deli worker, food manager, caterer, and sous chef.

Courses

Filter courses by quarter 
Use this tool to see this program's course offerings for upcoming quarters

  • Quarter 1
  • CAP 100Introductory Digital Literacy2 credits

    This course will address the diversity of technology landscapes providing students with the tools and skill sets to focus on the basics of devices and platforms; communicating in the network world; and on the traditional aspects of creating, organizing and sharing content. By the end of this course, students will be able to differentiate between types of computing devices; use an operating system; demonstrate appropriate digital citizenship; use online search engines/applications; and demonstrate basic proficiencies in Microsoft Word, Excel and PowerPoint.

  • CUL 110Sanitation3 credits

    This course provides students with an understanding of the principles and practices of sanitation in order to maintain a safe and healthy environment for the consumer in the food service industry. Laws and regulations related to current FDA food code and adherence to them in the food service operation are addressed. The "Food Safety Manager Certification" program, the "Training Achievement Program Series" (TAPS) and the "National Registry for Food Safety Professionals" (NRFSP) are required computer-based programs.


    Future Offerings
    1/12-3/23M12:00p-3:00pHETTEGGER-KOOpenings: 20
  • CUL 112Introduction to Hospitality2 credits

    This course provides a background and history of the hospitality industry and introduces students to the broad spectrum of hospitality/food service organizations. The course will also explore the wide variety of career opportunities and job requirements needed for the professional chef in today's job market. Students will be introduced to weights and measures; ingredient yield analysis; recipes reading and writing; and various menu forms used in restaurants. Recipe conversions and pre-costing are covered as well.

  • CUL 114Culinary Skill Development I7 credits

    This course focuses on the foundational cooking techniques utilized in the culinary industry. Topics of study include basic mise en place skill development, foundational cooking methods, related terminology and additional foundational cooking preparations. Theory and lab topics include focus on meat cookery; the preparation of stocks, classical and contemporary mother sauces and derivate sauces; and the application of herbs, spices and flavorings used in the professional kitchen today. Weekly labs provide students time to practice these foundational skills.

    Prerequisite:
    Corequisites CUL 110, CUL 112, CUL 118
  • CUL 116Meat Identification and Fabrication4 credits

    This course provides an introduction to basic identification and use of hand tools and equipment in meat and fish fabrication. Activities include composition, skeletal structures, muscle types and fabrication of meats, poultry and seafood. Students will apply basic yield analysis, portion cost calculations, purchasing and receiving, basic cooking methods, inspection and USDA regulations, sanitation and hygiene.

    Prerequisite:
    Prerequisites or Co-requisites CUL 110, CUL 112, CUL 118
  • CUL 118Commercial Kitchen Equipment2 credits

    This course provides comprehensive information about common kitchen equipment used in Hotels, Restaurants, Resorts, and other food service establishments. Emphasis is placed on safety measures used in commercial kitchens, identification of a wide variety of commercial kitchen equipment, there common use in professional kitchens, correct operation, safety, breakdown and cleaning procedures.

    Prerequisite:
    Corequisites CUL 110, CUL 112, CUL 116
  • Quarter 2
  • CUL 120International Cuisine5 credits

    This course provides students with practical experience in the preparation and service of foods from international countries. Emphasis is placed on eating habits, ethnic influences, indigenous foods and customs, cooking methods used, traditional equipment, and each region's overall influence on today's restaurant market. Weekly participation in theme buffet production enhances students' technical skills

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116

    Future Offerings
    1/8-3/20Th 8:30a-10:30aMCDONALD BOpenings: 10
     Th11:30a-3:30p
     F 8:00a-2:30p
     ThFBALDWIN M
     Th11:30a-3:30p
     F 8:00a-2:30p
     Th11:30a-3:30p
     F 8:00a-2:30p
     F 8:00a-2:30pCARTER N
     Th11:30a-1:30pSTAFF
  • CUL 122Culinary Skill Development II7 credits

    This course is a continuation of Culinary Skill Development I, with study and practice focused on soups, salads, salad dressings, nuts, fruits, potatoes, grains, dry legumes and pasta preparations, sandwiches, cheese and dairy products, eggs and breakfast cookery and vegetarian cookery. Theory topics include common market forms, yield study and costing analysis, purchasing, receiving, handling and storage of these foundational food products. Through weekly labs students will practice applying foundational cooking methods to these food products.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118; corequisites CUL 120, CUL 124

    Future Offerings
    1/7-3/24W12:00p-3:00pMCDONALD BWaitlisted: 0
     MT 8:00a-12:00p
    1/7-3/24W12:00p-3:00pMCDONALD BOpenings: 2
     MT12:30p-4:30p
  • CUL 124Buffet and Catering Management3 credits

    In Banquet and Catering Management students will learn the fundamental skills and knowledge needed to set-up and run banquet and catering events. Theory subjects include plated and buffet banquet menus, buffet layout and design, catering contracts, event planning, organization, staffing, home meal replacement, private and personal chef industry, optional services, and pricing formats. Weekly buffets provide hands-on experience in setting up and managing a full service buffet event. Prerequisites: CUL 110, CUL 112, CUL 114, CUL 116

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118; corequisites CUL 120, CUL 124

    Future Offerings
    1/7-3/26W 9:00a-11:00aCARTER NOpenings: 9
     Th 1:30p-3:30pCARTER N
  • MATH& 141 *Precalculus I5 credits

    The focus of this course will be functions. Students manipulate and graph linear, polynomial, rational, exponential, logarithmic and quadratic functions. The course will also cover systems of equations, matrices and determinants, and their applications.

    Prerequisite:
    BTC College Level Math score of 32 or a C grade in MATH 099.

    Future Offerings
    1/7-3/25MWF 9:00a-10:25aBILLS MOpenings: 21
    1/7-3/25MWF11:00a-12:25pBILLS MOpenings: 20
    4/8-6/22MWF 9:00a-10:25aSTAFFOpenings: 28
    4/8-6/22MWF11:00a-12:25pSTAFFOpenings: 28
  • Quarter 3
  • CUL 142Nutrition3 credits

    This course provides students with an introduction to nutrition, cultural food pyramids including nutritive value of foods, factors influencing body food requirements, their importance in promoting health and preventing disease, and the body processes and their relation to total nutrition. We will examine nutritional requirements throughout the human life cycle with attention to retaining nutritive values through the cooking process.


    Future Offerings
    4/7-6/10M 1:30p-3:30pHYMAS SOpenings: 24
     T 2:30p-4:30p
  • CUL 144American Regional a' la carte Cookery6 credits

    This course is an introduction to regional American cuisine. Students will identify 15 distinct regional American cuisines. The history, techniques, indigenous foods and recipes from the regions will be explored and prepared in lecture and labs. Students will study the cuisine of Chesapeake Bay shore, Louisiana; Mid-Atlantic states; Appalachian South, Western Ranchlands, Plantation South; South Florida and the Caribbean; the Central Plains, Rocky Mountains and Great Basin, Mexican Border, California, Hawaii, the Pacific Northwest. Lab practice topics include station set-up and organization, food preparation, planning sheets, portion control, timing, temperature control, teamwork, communication, productivity skills, and sanitary/safety production skills. Weekly participation in a' la carte production provides students with opportunity to refine fundamental culinary skills and develop a' la minute production skills. Upon completion of this course, the student should be able to effectively set-up0 and operate an a' la carte station.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118

    Future Offerings
    4/8-6/12M10:30a-12:30pBALDWIN MOpenings: 10
     ThF10:30a-12:30p
    4/8-6/12M10:30a-12:30pBALDWIN MOpenings: 10
     TW10:30a-12:30p
  • ENGL& 101 *English Composition I5 credits

    A composition course in which students read, analyze, and write essays using a variety of rhetorical strategies, as well as develop and verbally express ideas clearly and effectively. The critical reading of essays will provide a basis for the student's own critical writing, which will reflect a command of college-level literacy standards. Attention to writing fundamentals and stylistic techniques will also be included. Word processing, email and internet knowledge required.

    Prerequisite:
    Accuplacer Reading Comprehension score of 85 or B grade in RDG 085, and Accuplacer Sentence Skills score of 86 or B grade in ENGL 092 or C grade in AENGL 100.

    Future Offerings
    1/13-3/24T 9:00a-11:05aNEWTON DOpenings: 20
    1/8-3/26TTh12:00p-2:05pNEWTON DOpenings: 6
    1/7-3/25MW 9:00a-10:25aNEWTON DOpenings: 9
    1/7-3/26Online VANLEUVEN NOpenings: 5
    4/8-6/22MW 9:00a-10:25aNEWTON DOpenings: 26
    4/8-6/22MW11:00a-12:25pNEWTON DOpenings: 26
    4/8-6/22MW 3:00p-4:25pNEWTON DOpenings: 26
    4/7-6/23Online VANLEUVEN NOpenings: 24
  • PST 202Pastry Basic I3 credits

    This course transfers the learned basic ingredients, techniques, weights and measures, baking terminology, and formula calculations into action. Baking topics include Cookies, Quick Breads, Fritters, Pancakes, Waffles, Crepes, Short Pastries, Éclair Paste, Strudel and Phyllo Dough, Baked Meringues, Tarts and Special Pastries. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.

    Prerequisite:
    CUL110.

    Future Offerings
    4/7-6/2T 8:00a-2:00pHETTEGGER-KOOpenings: 18
     T 8:00a-2:00p
    4/10-6/5F 8:00a-2:00pHETTEGGER-KOOpenings: 18
     F 8:00a-2:00p
  • PST 204Introduction to Artisan Breads & Laminated Dough4 credits

    This course covers beginning and intermediate bread baking. Students will be introduced to the terms and techniques of bread production by making direct and indirect bread dough. Proper mixing, fermentation, shaping, proofing and baking of assorted breads will be the focus of this course. Product finishes will be included. Basic bread production, laminated and rich yeasted dough will be studied and prepared. (Danish and Puff pastry). Students will understand bread ingredients and their function; learn correct baking methods; learn correct lamination procedures; exercise accurate assessment of dough; and practice safety and sanitation procedures.

    Prerequisite:
    CUL110.

    Future Offerings
    4/8-6/3W 8:00a-4:30pHETTEGGER-KOOpenings: 18
     W 8:00a-4:30p
    4/9-6/4Th 8:00a-4:30pHETTEGGER-KOOpenings: 18
     Th 8:00a-4:30p
  • Quarter 4
  • CUL 150Internship9 credits

    Students may elect to work in a pre-designated professional kitchen, where they will successfully apply cooking skills and knowledge.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 120, CUL 122, CUL 124, CUL 142, CUL 144, PST 202, PST 204
  • or

  • CUL 152Culinary Competition Fundamentals11 credits

    Students may compete for one of five positions to represent Bellingham Technical Colleges culinary arts program in the Washington State American Culinary Federation student team competition.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 120, CUL 122, CUL 124, CUL 142, CUL 144, PST 202, PST 204
  • Quarter 5
  • CMST& 210 *Interpersonal Communications5 credits

    Designed to introduce students to the application of basic interpersonal communication theory, with a focus on achieving success in the workplace. Topics explored include self-awareness, self-disclosure, conversation skills, relationship development and maintenance, assertiveness, teamwork and group dynamics, conflict management strategies, and diversity issues.

    Prerequisite:
    Accuplacer Reading Comprehension score of 71 or a C grade in RDG 085, and Accuplacer Sentence Skills score of 71 or a C grade in ENGL 092.

    Future Offerings
    1/7-3/25MWF 1:00p-2:25pOEKERMAN COpenings: 18
    1/7-3/25MWF11:00a-12:25pOEKERMAN COpenings: 1
    1/7-3/25MWF 3:00p-4:25pMUDD SOpenings: 8
    1/7-3/25MWF 9:00a-10:25aBURNS JOpenings: 14
    1/7-3/26Online OEKERMAN CWaitlisted: 0
    1/7-3/26Online LIPPMAN LOpenings: 17
    4/8-6/22MWF 1:00p-2:25pOEKERMAN COpenings: 28
    4/8-6/22MWF 9:00a-10:25aOEKERMAN COpenings: 28
    4/7-6/23TTh12:00p-2:25pOEKERMAN COpenings: 28
    4/7-6/23Online LIPPMAN LOpenings: 24
    4/7-6/23Online OEKERMAN COpenings: 24
  • CUL 222Hospitality Supervision4 credits

    In this course students gain an overview of specific concepts necessary to successfully utilize human resources in a food service environment. Lectures on selected topics, student projects and assignments related to workplace activities form the majority of the material presented. Prerequisites: COM 170

    Prerequisite:
    AENGL 100
  • PST 206Pastry Basics II3 credits

    This course provides the students with the principles and preparation of pies, custards, puddings, mousses, soufflés, frozen and fruit desserts, and an introduction of baking for special diets. Upon completion of this course students will be able to create a variety of single and double crusted pies; simple frozen and fruit desserts; and gain an understanding in baking for special diets.

    Prerequisite:
    PST202, CUL110.
  • PST 208Intro to Cakes, Desserts, Chocolate & Sugar Decorations5 credits

    This course provides a study in the elements of mixing and baking;, assembling and decorating simple cake;, introduction to specialty cake;, gateaux and torte;, basic sauces; simple to complex dessert presentation; introduction to chocolate and sugar techniques used for decorations; and simple classic and molded chocolate truffles. Upon completion of this course students will be proficient in creating decorated basic and specialty cake;, combine a variety of dessert components enhanced with plate decorating techniques; and add on fitting chocolate and sugar garnishes to upscale the visual aspect of cakes and desserts.

    Prerequisite:
    CUL 110, PST 202, PST 206
  • Quarter 6
  • CUL 140Garde Manger6 credits

    In the Garde Manger course students plan, prepare, execute, and present cold foods and culinary salon work, while applying fundamental cooking and garnishing methods. Production includes refined techniques such as canapés, hors d’oeuvres, amuse bouche, curing, smoking, pickling, cold foods, salt dough sculpture, ice sculpture and tallow sculptures.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 120, CUL 122, CUL 124, CUL 142, CUL 144, PST 202, PST 204

    Future Offerings
    1/7-3/25MTW12:30p-4:00pBALDWIN MOpenings: 24
     M12:30p-2:30p
  • CUL 220Restaurant Management7 credits

    In this course students apply advanced issues related to business and operations management. Students plan and develop menus, kitchen design, dining room lay-out, point of sale operations and business projections, while utilizing a variety of computer programs. Prerequisites: CAP 101, COM 170, CUL 112, CUL 124, MATH 100

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 120, CUL 122, CUL 124, CUL 142, CUL 144, PST 202, PST 204

    Future Offerings
    1/7-3/25MTW 8:00a-11:30aBALDWIN MOpenings: 24
  • CUL 224Food and Beverage Service2 credits

    This course is based on dining room operations and table settings to meet a wide variety of service styles. Students learn the principles of front-of-the-house operations, point of sale systems and guest relations along with foundational information about wine including the history of wine, production characteristics, laws and purchasing and storage requirements. Types, styles, service and state laws regarding alcoholic and non-alcoholic beverages service are also discussed. Upon completion, students will be able to determine which wines compliment various cuisines and particular tastes. Prerequisites: Successful completion of the first 5 quarters of the Culinary Arts curriculum

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 120, CUL 122, CUL 124, CUL 142, CUL 144, PST 202, PST 204

    Future Offerings
    1/8-3/19Th 8:00a-11:00aCARTER NOpenings: 24
  • SOC& 101 *Introduction to Sociology5 credits

    This course introduces the major concepts and definitions of the science of sociology. Basic sociological inquiry is covered, and how social forces shape communal and individual behaviors and attitudes. Topics include socialization, cultures, deviance, social control, inequality, power, social class, race, gender, and institutions. Students learn the basic theories and perspectives of sociology and how those theories apply to the social landscape.

    Prerequisite:
    Accuplacer Reading Comprehension score of 85 or B grade in RDG 085, and Accuplacer Sentence Skills score of 86 or B grade in ENGL 092 or C grade in AENGL 100.

    Future Offerings
    1/7-3/26Online POLLARD DOpenings: 5
    4/7-6/23Online POLLARD DOpenings: 24
  • Quarter 7
  • CUL 230Northwest a' la carte Cookery9 credits

    This course provides students with an opportunity to apply the vast majority of the culinary arts curriculum as they rotate through several stations creating Northwest cuisine in the a' la carte restaurant kitchen. Students will become familiar with the theory of and lab responsibilities involved in setting up and running an a' la carte restaurant station including food preparation, planning sheets, organization, portion control, timing, temperature control, teamwork, communication, productivity, and sanitary/safety production skills. In addition students supervise first-year students commis, practice expeditor skills including coordinating and controlling the flow of finished menu items from the station chefs, while working closely with student service staff and maitre d' positions.

    Prerequisite:
    Successful completion of first 5-quarters fo the Culinary Arts curriculum.

    Future Offerings
    4/7-6/22M 9:00a-11:00aMCDONALD BOpenings: 24
     F 8:00a-3:00p
     F 8:00a-3:00p
     T 8:00a-1:00p
     WTh 8:00a-2:30p
     WTh 8:00a-2:30p
     T 8:00a-1:00p
  • CUL 232Food and Beverage Service Lab4 credits

    In this course students apply service skills, knowledge, guest relations, tableside cookery, point-of-sale operations, cash handling, reservations, seating, and greeting, in Café Culinaire. The students are responsible for excellent customer service under all conditions. Students work in various dining room positions at Bellingham Technical College’s Café Culinaire such as; maitre d’, front server and back server.

    Prerequisite:
    Successful completion of first 5 quarters of Culinary Arts curriculum with passing scores (C- or better) in CUL110, CUL112, CUL114, CUL116, CUL120, CUL122, CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 120, CUL 122, CUL 124, CUL 142, CUL 144, PST 202,

    Future Offerings
    4/7-6/12T 8:00a-1:00pCARTER NOpenings: 24
     F 8:00a-3:00p
     WTh 8:00a-2:30a
     WTh 8:00a-2:30p
     F 8:00a-3:00p
  • CUL 234Capstone Project & Practical Exam2 credits

    This course is a formal written examination designed to review the student's overall knowledge at the completion of all course requirements. There are two major elements: theory and practice. Students complete a five-course gastronomique for service tasting and formal menu presentation, while employing costing, planning and leadership throughout.

    Prerequisite:
    A passing score of C- or better in CUL 110, CUL112, CUL114, CUL116, CUL120, CUL122, CUL140, CUL142, CUL144, CUL150 or CUL152, CUL212, CUL214, CUL216, CUL220, CUL222, CUL224.
  • CUL 236Wine Appreciation2 credits

    This course provides comprehensive information about wine from all the major wine producing countries in the world. Emphasis is placed on the history of wine, production characteristics and laws, food and wine paring, cooking with wine, wine menus, purchasing, formal wine service and storage requirements. Upon completion, students should be able to determine what wines compliment various cuisines and particular tastes.

    Prerequisite:
    CUL 224; corequisites CUL 230, CUL 232

    Future Offerings
    4/13-6/22M12:00p-2:00pMCDONALD BOpenings: 24
TOTAL PROGRAM CREDITS123-125 credits

* Minimum requirement. List of other AAS-T General Education class options

Program Entry Information

The program typically starts in Fall Quarter on a space available basis.

Program Start

  • General Admission Information
  • Culinary Arts & Pastry Arts Classes: A grade of "C-" will be the minimum passing grade for any Culinary and Pastry class.

Testing Requirements

These requirements are for the AAS-T degree and are higher than those for the AAS degree. Please see AAS Entry Page for AAS requirements.

  • Accuplacer Reading Comprehension score of 85 or B grade in RDG 085, and Accuplacer Sentence Skills score of 86 or B grade in ENGL 092 or C grade in AENGL 100.
  • BTC College Level Math score of 32 or a C grade in MATH 099.

Program Outcomes

  • Graduates will be able to safely store perishable and non-perishable foods from delivery through preparation and service.
  • Graduates will be able to conform and comply with health standards based on US Food and Drug Administration, Washington State, and local health department sanitation and hygiene codes and laws.
  • Graduates will be able to apply fundamentals and advanced skills in cookery, fabrication, product specifications, and food and beverage service.
  • Graduates will be able to plan, prepare, and cook food products consistently in a visually appealing manner while maintaining taste, nutritive value, flavor, and texture in classical and contemporary cooking methods
  • Graduates will be able to correctly prepare a variety of classical breads, pastry items, and desserts with the ability to correctly evaluate finished products for proper texture, color, palatability, shape, and doneness
  • Graduates will be able to plan, develop and analyze the dining room layout, facility design, menu design, cost analysis, marketing plan, and projected profit and loss statements.
  • Graduates will be able to plan, organize and execute a la carts, buffet, plated banquets.

Brian McDonald - Instructor image

Brian McDonald

Area of Instruction


Culinary Arts & Pastry

Degrees and Certifications


A.O.S., A.O.S., Culinary Institute of America

Certificate, Certified Culinary Educator, American Culinary Association

Certificate, Certified Executive Chef, American Culinary Association

Certificate, Servsafe Certification, National Restaurant Association

Certificate, WA Professional Technical Certification

Contact Info


360 752-8425
bmcdonald@btc.ctc.edu
Campus Center (CC) - Room 128

Background


Profile
Brian has cooked professionally for over 35 years holding positions as a corporate restaurant chef, garde manger chef, banquet chef, catering chef, pr...

    • Brian has cooked professionally for over 35 years holding positions as a corporate restaurant chef, garde manger chef, banquet chef, catering chef, private chef, and butcher. He attended the Culinary Institute of America, graduating number one in his class, being awarded the Francis Roth Most Outstanding Student award. He has worked at many fine restaurants and hotels including the Ritz-Carlton Hotel, Amelia Island (Florida), Rick Bayless’ Frontera Grill, David Burke’s Park Avenue Café (Chicago), and locally at Thirteen Coins and The Herb Farm Restaurant. He taught culinary arts for eight years in Asheville, North Carolina before joining Bellingham Technical College in 2003.


Michael Baldwin - Instructor image

Michael Baldwin

Area of Instruction


Culinary Arts & Pastry

Degrees and Certifications


Certificate, WA Professional Technical Certification

Contact Info


360 752-8400
mbaldwin@btc.ctc.edu
Campus Center (CC) - Room 128


Hilde Hettegger-Korsmo - Instructor image

Hilde Hettegger-Korsmo

Area of Instruction


Culinary Arts & Pastry

Degrees and Certifications


Apprenticeship Degree, Chef de Cuisine & Chef de Rang, Salzburg School of Hotel and Restaurant Management

Certificate, Certified Culinary Educator, American Culinary Federation

Certificate, Certified Working Pastry Chef, American Culinary Federation

Certificate, WA Professional Technical Certification

Contact Info


360 752-8399
hhkorsmo@btc.ctc.edu
Campus Center (CC) - Room 129

Background


Profile
Hilde Hettegger - Korsmo has been a Pastry Arts Instructor at Bellingham Technical College since 2005. She has over two decades of hands on experience...

    • Hilde Hettegger - Korsmo has been a Pastry Arts Instructor at Bellingham Technical College since 2005. She has over two decades of hands on experience in Culinary Arts/Pastry Arts/Restaurant Management and is currently certified under the American Culinary Federation as a Certified Culinarian Educator and Certified Working Pastry Chef. Over the past 20 years, Hilde has held culinary and pastry positions in Austria, Italy and the United States. In 2012, she won a bronze medal in her quest for the National Pastry Chef title and in 2011, she was awarded the Pastry Chef of the Year by the Washington State Chefs association. During the 2011-2012 year, she received the BTC Faculty Haskell Excellence Award; this allowed her to train at the Notter School of Pastry Arts, in Florida, thus enhancing her sugar arts techniques.


Associate of Applied Science Degree

BTC’s programs in Culinary Arts are ideal for students with a passion for food and pastry, and an interest in the fast-growing food service industry. You’ll be taught by an award-winning faculty in state-of-the-art facilities and learn the skills you need to function as a professional in this fast-paced field. BTC’s Culinary Arts program offers the highest quality culinary education available; and you can put yours to work in a wide range of restaurants, bakeries, pastry shops, hotels, schools and universities, hospitals, and catering companies. Culinary Arts program graduates prepare for careers as sous chefs, line, pantry and prep cooks, bakers, deli workers, food managers, and caterers. The employment outlook for program graduates is very strong, and students can expect to earn excellent wages. Skilled workers in Culinary Arts are in high demand.

Program Facts

91% Average placement rate for program graduates

Average annual wage $38,845

Wage potential 51,168 annually

Employment and wage data sources

The Culinary Arts Program is accredited by the Accrediting Commission of the American Culinary Federation Foundation.

Jobs & Employment

Employment opportunities for restaurant cooks and chefs are expected to be plentiful, reflecting both the creation of new positions and the need to replace outgoing workers. Employment growth is expected to be spurred by increases in population, household income, and leisure time that will allow people to dine out and take vacations more often.

About 91% of BTC Culinary Arts students are employed within nine months of graduation. The average annual wage in this field is $38,845, with an earning potential of about $51,168 per year.*

Potential Positions

Most program graduates work as cooks or chefs in restaurants and other retail eating and drinking places. Opportunities also exist in grocery store delicatessens, hotels, catering establishments, bake shops, pastry kitchens, country clubs, schools, industrial cafeterias, hospitals and other organizations.

Potential positions include restaurant cook, line cook, prep cook, pantry cook, institutional cook, baker, food services worker, deli worker, food manager, caterer, and sous chef.

Courses

Filter courses by quarter 
Use this tool to see this program's course offerings for upcoming quarters

  • Quarter 1
  • CAP 100Introductory Digital Literacy2 credits

    This course will address the diversity of technology landscapes providing students with the tools and skill sets to focus on the basics of devices and platforms; communicating in the network world; and on the traditional aspects of creating, organizing and sharing content. By the end of this course, students will be able to differentiate between types of computing devices; use an operating system; demonstrate appropriate digital citizenship; use online search engines/applications; and demonstrate basic proficiencies in Microsoft Word, Excel and PowerPoint.

  • CUL 110Sanitation3 credits

    This course provides students with an understanding of the principles and practices of sanitation in order to maintain a safe and healthy environment for the consumer in the food service industry. Laws and regulations related to current FDA food code and adherence to them in the food service operation are addressed. The "Food Safety Manager Certification" program, the "Training Achievement Program Series" (TAPS) and the "National Registry for Food Safety Professionals" (NRFSP) are required computer-based programs.


    Future Offerings
    1/12-3/23M12:00p-3:00pHETTEGGER-KOOpenings: 20
  • CUL 112Introduction to Hospitality2 credits

    This course provides a background and history of the hospitality industry and introduces students to the broad spectrum of hospitality/food service organizations. The course will also explore the wide variety of career opportunities and job requirements needed for the professional chef in today's job market. Students will be introduced to weights and measures; ingredient yield analysis; recipes reading and writing; and various menu forms used in restaurants. Recipe conversions and pre-costing are covered as well.

  • CUL 114Culinary Skill Development I7 credits

    This course focuses on the foundational cooking techniques utilized in the culinary industry. Topics of study include basic mise en place skill development, foundational cooking methods, related terminology and additional foundational cooking preparations. Theory and lab topics include focus on meat cookery; the preparation of stocks, classical and contemporary mother sauces and derivate sauces; and the application of herbs, spices and flavorings used in the professional kitchen today. Weekly labs provide students time to practice these foundational skills.

    Prerequisite:
    Corequisites CUL 110, CUL 112, CUL 118
  • CUL 116Meat Identification and Fabrication4 credits

    This course provides an introduction to basic identification and use of hand tools and equipment in meat and fish fabrication. Activities include composition, skeletal structures, muscle types and fabrication of meats, poultry and seafood. Students will apply basic yield analysis, portion cost calculations, purchasing and receiving, basic cooking methods, inspection and USDA regulations, sanitation and hygiene.

    Prerequisite:
    Prerequisites or Co-requisites CUL 110, CUL 112, CUL 118
  • CUL 118Commercial Kitchen Equipment2 credits

    This course provides comprehensive information about common kitchen equipment used in Hotels, Restaurants, Resorts, and other food service establishments. Emphasis is placed on safety measures used in commercial kitchens, identification of a wide variety of commercial kitchen equipment, there common use in professional kitchens, correct operation, safety, breakdown and cleaning procedures.

    Prerequisite:
    Corequisites CUL 110, CUL 112, CUL 116
  • Quarter 2
  • CUL 120International Cuisine5 credits

    This course provides students with practical experience in the preparation and service of foods from international countries. Emphasis is placed on eating habits, ethnic influences, indigenous foods and customs, cooking methods used, traditional equipment, and each region's overall influence on today's restaurant market. Weekly participation in theme buffet production enhances students' technical skills

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116

    Future Offerings
    1/8-3/20Th 8:30a-10:30aMCDONALD BOpenings: 10
     Th11:30a-3:30p
     F 8:00a-2:30p
     ThFBALDWIN M
     Th11:30a-3:30p
     F 8:00a-2:30p
     Th11:30a-3:30p
     F 8:00a-2:30p
     F 8:00a-2:30pCARTER N
     Th11:30a-1:30pSTAFF
  • CUL 122Culinary Skill Development II7 credits

    This course is a continuation of Culinary Skill Development I, with study and practice focused on soups, salads, salad dressings, nuts, fruits, potatoes, grains, dry legumes and pasta preparations, sandwiches, cheese and dairy products, eggs and breakfast cookery and vegetarian cookery. Theory topics include common market forms, yield study and costing analysis, purchasing, receiving, handling and storage of these foundational food products. Through weekly labs students will practice applying foundational cooking methods to these food products.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118; corequisites CUL 120, CUL 124

    Future Offerings
    1/7-3/24W12:00p-3:00pMCDONALD BWaitlisted: 0
     MT 8:00a-12:00p
    1/7-3/24W12:00p-3:00pMCDONALD BOpenings: 2
     MT12:30p-4:30p
  • CUL 124Buffet and Catering Management3 credits

    In Banquet and Catering Management students will learn the fundamental skills and knowledge needed to set-up and run banquet and catering events. Theory subjects include plated and buffet banquet menus, buffet layout and design, catering contracts, event planning, organization, staffing, home meal replacement, private and personal chef industry, optional services, and pricing formats. Weekly buffets provide hands-on experience in setting up and managing a full service buffet event. Prerequisites: CUL 110, CUL 112, CUL 114, CUL 116

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118; corequisites CUL 120, CUL 124

    Future Offerings
    1/7-3/26W 9:00a-11:00aCARTER NOpenings: 9
     Th 1:30p-3:30pCARTER N
  • AMATH 100 *Applied Occupational Math5 credits

    This course covers fractions, decimals, percents, ratios and proportions, English and metric measurement systems, geometry, and algebra. The contents will include relevant technical applications and the use of a calculator. Text required.

    Prerequisite:
    Accuplacer Arithmetic score of 50 or a C grade in MATH 090 or ABE 050.

    Future Offerings
    1/8-3/26TTh12:00p-2:05pADAMS JOpenings: 16
    1/7-3/25MWF 9:00a-10:25aSCHIVITZ BOpenings: 10
    1/7-3/25MWF11:00a-12:25pSCHIVITZ BOpenings: 18
    1/8-3/26TTh 6:00p-8:05pADAMS JOpenings: 24
    1/7-3/26Online ADAMS JOpenings: 6
    4/7-6/23TTh12:00p-2:05pSTAFFOpenings: 28
    4/8-6/22MWF 9:00a-10:25pSTAFFOpenings: 28
    4/7-6/23TTh 6:00p-8:05pSTAFFOpenings: 28
    4/7-6/23Online STAFFOpenings: 24
  • Quarter 3
  • CUL 142Nutrition3 credits

    This course provides students with an introduction to nutrition, cultural food pyramids including nutritive value of foods, factors influencing body food requirements, their importance in promoting health and preventing disease, and the body processes and their relation to total nutrition. We will examine nutritional requirements throughout the human life cycle with attention to retaining nutritive values through the cooking process.


    Future Offerings
    4/7-6/10M 1:30p-3:30pHYMAS SOpenings: 24
     T 2:30p-4:30p
  • CUL 144American Regional a' la carte Cookery6 credits

    This course is an introduction to regional American cuisine. Students will identify 15 distinct regional American cuisines. The history, techniques, indigenous foods and recipes from the regions will be explored and prepared in lecture and labs. Students will study the cuisine of Chesapeake Bay shore, Louisiana; Mid-Atlantic states; Appalachian South, Western Ranchlands, Plantation South; South Florida and the Caribbean; the Central Plains, Rocky Mountains and Great Basin, Mexican Border, California, Hawaii, the Pacific Northwest. Lab practice topics include station set-up and organization, food preparation, planning sheets, portion control, timing, temperature control, teamwork, communication, productivity skills, and sanitary/safety production skills. Weekly participation in a' la carte production provides students with opportunity to refine fundamental culinary skills and develop a' la minute production skills. Upon completion of this course, the student should be able to effectively set-up0 and operate an a' la carte station.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118

    Future Offerings
    4/8-6/12M10:30a-12:30pBALDWIN MOpenings: 10
     ThF10:30a-12:30p
    4/8-6/12M10:30a-12:30pBALDWIN MOpenings: 10
     TW10:30a-12:30p
  • AENGL 100 *Applied English5 credits

    This applied English course focuses on the workplace communication skills needed to send, receive, and process oral and written information. Along with a review of writing fundamentals, learners will use principles of clear communication, professionalism, and cultural awareness in occupational contexts. Learners will sharpen their reading, writing, and presentation skills.

    Prerequisite:
    Accuplacer Reading Comprehension score of 71 or a C grade in RDG 085, and Accuplacer Sentence Skills score of 71 or a C grade in ENGL 092.

    Future Offerings
    1/8-3/26TTh12:00p-2:05pBURNS JOpenings: 2
    1/7-3/25MW 9:00a-10:25aKONGSHAUG COpenings: 13
    1/7-3/25MW 3:00p-4:25pKONGSHAUG COpenings: 15
    1/7-3/25MW11:00a-12:25pWISE JOpenings: 16
    1/7-3/25MW 1:00p-2:25pSTAFFOpenings: 20
    1/8-3/26TTh 9:00a-11:05aSTAFFOpenings: 23
    1/13-3/24T 6:00p-8:30pNEWTON DOpenings: 25
    1/7-3/26Online DONNELLY ROpenings: 9
    4/7-6/23T12:00p-2:05pBURNS JOpenings: 26
    4/8-6/22MW 9:00a-10:25aKONGSHAUG COpenings: 26
    4/8-6/22MW 3:00p-4:25pKONGSHAUG COpenings: 26
    4/8-6/22MW11:00a-12:25pBURNS JOpenings: 26
    4/7-6/23Online STAFFOpenings: 24
  • PST 202Pastry Basic I3 credits

    This course transfers the learned basic ingredients, techniques, weights and measures, baking terminology, and formula calculations into action. Baking topics include Cookies, Quick Breads, Fritters, Pancakes, Waffles, Crepes, Short Pastries, Éclair Paste, Strudel and Phyllo Dough, Baked Meringues, Tarts and Special Pastries. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.

    Prerequisite:
    CUL110.

    Future Offerings
    4/7-6/2T 8:00a-2:00pHETTEGGER-KOOpenings: 18
     T 8:00a-2:00p
    4/10-6/5F 8:00a-2:00pHETTEGGER-KOOpenings: 18
     F 8:00a-2:00p
  • PST 204Introduction to Artisan Breads & Laminated Dough4 credits

    This course covers beginning and intermediate bread baking. Students will be introduced to the terms and techniques of bread production by making direct and indirect bread dough. Proper mixing, fermentation, shaping, proofing and baking of assorted breads will be the focus of this course. Product finishes will be included. Basic bread production, laminated and rich yeasted dough will be studied and prepared. (Danish and Puff pastry). Students will understand bread ingredients and their function; learn correct baking methods; learn correct lamination procedures; exercise accurate assessment of dough; and practice safety and sanitation procedures.

    Prerequisite:
    CUL110.

    Future Offerings
    4/8-6/3W 8:00a-4:30pHETTEGGER-KOOpenings: 18
     W 8:00a-4:30p
    4/9-6/4Th 8:00a-4:30pHETTEGGER-KOOpenings: 18
     Th 8:00a-4:30p
  • Quarter 4
  • CUL 150Internship9 credits

    Students may elect to work in a pre-designated professional kitchen, where they will successfully apply cooking skills and knowledge.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 120, CUL 122, CUL 124, CUL 142, CUL 144, PST 202, PST 204
  • or

  • CUL 152Culinary Competition Fundamentals11 credits

    Students may compete for one of five positions to represent Bellingham Technical Colleges culinary arts program in the Washington State American Culinary Federation student team competition.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 120, CUL 122, CUL 124, CUL 142, CUL 144, PST 202, PST 204
  • Quarter 5
  • CMST& 210 *

    Designed to introduce students to the application of basic interpersonal communication theory, with a focus on achieving success in the workplace. Topics explored include self-awareness, self-disclosure, conversation skills, relationship development and maintenance, assertiveness, teamwork and group dynamics, conflict management strategies, and diversity issues.

    Prerequisite:
    Accuplacer Reading Comprehension score of 71 or a C grade in RDG 085, and Accuplacer Sentence Skills score of 71 or a C grade in ENGL 092.

    Future Offerings
    1/7-3/25MWF 1:00p-2:25pOEKERMAN COpenings: 18
    1/7-3/25MWF11:00a-12:25pOEKERMAN COpenings: 1
    1/7-3/25MWF 3:00p-4:25pMUDD SOpenings: 8
    1/7-3/25MWF 9:00a-10:25aBURNS JOpenings: 14
    1/7-3/26Online OEKERMAN CWaitlisted: 0
    1/7-3/26Online LIPPMAN LOpenings: 17
    4/8-6/22MWF 1:00p-2:25pOEKERMAN COpenings: 28
    4/8-6/22MWF 9:00a-10:25aOEKERMAN COpenings: 28
    4/7-6/23TTh12:00p-2:25pOEKERMAN COpenings: 28
    4/7-6/23Online LIPPMAN LOpenings: 24
    4/7-6/23Online OEKERMAN COpenings: 24
  • CUL 222Hospitality Supervision4 credits

    In this course students gain an overview of specific concepts necessary to successfully utilize human resources in a food service environment. Lectures on selected topics, student projects and assignments related to workplace activities form the majority of the material presented. Prerequisites: COM 170

    Prerequisite:
    AENGL 100
  • PST 206Pastry Basics II3 credits

    This course provides the students with the principles and preparation of pies, custards, puddings, mousses, soufflés, frozen and fruit desserts, and an introduction of baking for special diets. Upon completion of this course students will be able to create a variety of single and double crusted pies; simple frozen and fruit desserts; and gain an understanding in baking for special diets.

    Prerequisite:
    PST202, CUL110.
  • PST 208Intro to Cakes, Desserts, Chocolate & Sugar Decorations5 credits

    This course provides a study in the elements of mixing and baking;, assembling and decorating simple cake;, introduction to specialty cake;, gateaux and torte;, basic sauces; simple to complex dessert presentation; introduction to chocolate and sugar techniques used for decorations; and simple classic and molded chocolate truffles. Upon completion of this course students will be proficient in creating decorated basic and specialty cake;, combine a variety of dessert components enhanced with plate decorating techniques; and add on fitting chocolate and sugar garnishes to upscale the visual aspect of cakes and desserts.

    Prerequisite:
    CUL 110, PST 202, PST 206
  • Quarter 6
  • CUL 140Garde Manger6 credits

    In the Garde Manger course students plan, prepare, execute, and present cold foods and culinary salon work, while applying fundamental cooking and garnishing methods. Production includes refined techniques such as canapés, hors d’oeuvres, amuse bouche, curing, smoking, pickling, cold foods, salt dough sculpture, ice sculpture and tallow sculptures.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 120, CUL 122, CUL 124, CUL 142, CUL 144, PST 202, PST 204

    Future Offerings
    1/7-3/25MTW12:30p-4:00pBALDWIN MOpenings: 24
     M12:30p-2:30p
  • CUL 220Restaurant Management7 credits

    In this course students apply advanced issues related to business and operations management. Students plan and develop menus, kitchen design, dining room lay-out, point of sale operations and business projections, while utilizing a variety of computer programs. Prerequisites: CAP 101, COM 170, CUL 112, CUL 124, MATH 100

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 120, CUL 122, CUL 124, CUL 142, CUL 144, PST 202, PST 204

    Future Offerings
    1/7-3/25MTW 8:00a-11:30aBALDWIN MOpenings: 24
  • CUL 224Food and Beverage Service2 credits

    This course is based on dining room operations and table settings to meet a wide variety of service styles. Students learn the principles of front-of-the-house operations, point of sale systems and guest relations along with foundational information about wine including the history of wine, production characteristics, laws and purchasing and storage requirements. Types, styles, service and state laws regarding alcoholic and non-alcoholic beverages service are also discussed. Upon completion, students will be able to determine which wines compliment various cuisines and particular tastes. Prerequisites: Successful completion of the first 5 quarters of the Culinary Arts curriculum

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 120, CUL 122, CUL 124, CUL 142, CUL 144, PST 202, PST 204

    Future Offerings
    1/8-3/19Th 8:00a-11:00aCARTER NOpenings: 24
  • Quarter 7
  • CUL 230Northwest a' la carte Cookery9 credits

    This course provides students with an opportunity to apply the vast majority of the culinary arts curriculum as they rotate through several stations creating Northwest cuisine in the a' la carte restaurant kitchen. Students will become familiar with the theory of and lab responsibilities involved in setting up and running an a' la carte restaurant station including food preparation, planning sheets, organization, portion control, timing, temperature control, teamwork, communication, productivity, and sanitary/safety production skills. In addition students supervise first-year students commis, practice expeditor skills including coordinating and controlling the flow of finished menu items from the station chefs, while working closely with student service staff and maitre d' positions.

    Prerequisite:
    Successful completion of first 5-quarters fo the Culinary Arts curriculum.

    Future Offerings
    4/7-6/22M 9:00a-11:00aMCDONALD BOpenings: 24
     F 8:00a-3:00p
     F 8:00a-3:00p
     T 8:00a-1:00p
     WTh 8:00a-2:30p
     WTh 8:00a-2:30p
     T 8:00a-1:00p
  • CUL 232Food and Beverage Service Lab4 credits

    In this course students apply service skills, knowledge, guest relations, tableside cookery, point-of-sale operations, cash handling, reservations, seating, and greeting, in Café Culinaire. The students are responsible for excellent customer service under all conditions. Students work in various dining room positions at Bellingham Technical College’s Café Culinaire such as; maitre d’, front server and back server.

    Prerequisite:
    Successful completion of first 5 quarters of Culinary Arts curriculum with passing scores (C- or better) in CUL110, CUL112, CUL114, CUL116, CUL120, CUL122, CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 120, CUL 122, CUL 124, CUL 142, CUL 144, PST 202,

    Future Offerings
    4/7-6/12T 8:00a-1:00pCARTER NOpenings: 24
     F 8:00a-3:00p
     WTh 8:00a-2:30a
     WTh 8:00a-2:30p
     F 8:00a-3:00p
  • CUL 234Capstone Project & Practical Exam2 credits

    This course is a formal written examination designed to review the student's overall knowledge at the completion of all course requirements. There are two major elements: theory and practice. Students complete a five-course gastronomique for service tasting and formal menu presentation, while employing costing, planning and leadership throughout.

    Prerequisite:
    A passing score of C- or better in CUL 110, CUL112, CUL114, CUL116, CUL120, CUL122, CUL140, CUL142, CUL144, CUL150 or CUL152, CUL212, CUL214, CUL216, CUL220, CUL222, CUL224.
  • CUL 236Wine Appreciation2 credits

    This course provides comprehensive information about wine from all the major wine producing countries in the world. Emphasis is placed on the history of wine, production characteristics and laws, food and wine paring, cooking with wine, wine menus, purchasing, formal wine service and storage requirements. Upon completion, students should be able to determine what wines compliment various cuisines and particular tastes.

    Prerequisite:
    CUL 224; corequisites CUL 230, CUL 232

    Future Offerings
    4/13-6/22M12:00p-2:00pMCDONALD BOpenings: 24
TOTAL PROGRAM CREDITS118-120 credits

* Minimum requirement. List of other AAS General Education class options

Program Entry Information

The program typically starts in Fall Quarter on a space available basis

Program Start

  • General Admission Information
  • Culinary Arts & Pastry Arts Classes: A grade of "C-" will be the minimum passing grade for any Culinary and Pastry class.

Testing Requirements

These requirements are for the AAS degree and are lower than those for the AAS-T degree. Please see the AAS-T Entry Page for AAS-T requirements.

  • Accuplacer Arithmetic score of 50 or a C grade in MATH 090 or ABE 050.
  • Accuplacer Reading Comprehension score of 71 or a C grade in RDG 085, and Accuplacer Sentence Skills score of 71 or a C grade in ENGL 092.

Program Outcomes

  • Graduates will be able to safely store perishable and non-perishable foods from delivery through preparation and service.
  • Graduates will be able to conform and comply with health standards based on US Food and Drug Administration, Washington State, and local health department sanitation and hygiene codes and laws.
  • Graduates will be able to apply fundamentals and advanced skills in cookery, fabrication, product specifications, and food and beverage service.
  • Graduates will be able to plan, prepare, and cook food products consistently in a visually appealing manner while maintaining taste, nutritive value, flavor, and texture in classical and contemporary cooking methods.
  • Graduates will be able to correctly prepare a variety of classical breads, pastry items, and desserts with the ability to correctly evaluate finished products for proper texture, color, palatability, shape, and doneness.
  • Graduates will be able to plan, develop and analyze the dining room layout, facility design, menu design, cost analysis, marketing plan, and projected profit and loss statements.
  • Graduates will be able to plan, organize and execute a la carts, buffet, plated banquets.

Michael Baldwin - Instructor image

Michael Baldwin

Area of Instruction


Culinary Arts & Pastry

Degrees and Certifications


Certificate, WA Professional Technical Certification

Contact Info


360 752-8400
mbaldwin@btc.ctc.edu
Campus Center (CC) - Room 128


Brian McDonald - Instructor image

Brian McDonald

Area of Instruction


Culinary Arts & Pastry

Degrees and Certifications


A.O.S., A.O.S., Culinary Institute of America

Certificate, Certified Culinary Educator, American Culinary Association

Certificate, Certified Executive Chef, American Culinary Association

Certificate, Servsafe Certification, National Restaurant Association

Certificate, WA Professional Technical Certification

Contact Info


360 752-8425
bmcdonald@btc.ctc.edu
Campus Center (CC) - Room 128

Background


Profile
Brian has cooked professionally for over 35 years holding positions as a corporate restaurant chef, garde manger chef, banquet chef, catering chef, pr...

    • Brian has cooked professionally for over 35 years holding positions as a corporate restaurant chef, garde manger chef, banquet chef, catering chef, private chef, and butcher. He attended the Culinary Institute of America, graduating number one in his class, being awarded the Francis Roth Most Outstanding Student award. He has worked at many fine restaurants and hotels including the Ritz-Carlton Hotel, Amelia Island (Florida), Rick Bayless’ Frontera Grill, David Burke’s Park Avenue Café (Chicago), and locally at Thirteen Coins and The Herb Farm Restaurant. He taught culinary arts for eight years in Asheville, North Carolina before joining Bellingham Technical College in 2003.


Hilde Hettegger-Korsmo - Instructor image

Hilde Hettegger-Korsmo

Area of Instruction


Culinary Arts & Pastry

Degrees and Certifications


Apprenticeship Degree, Chef de Cuisine & Chef de Rang, Salzburg School of Hotel and Restaurant Management

Certificate, Certified Culinary Educator, American Culinary Federation

Certificate, Certified Working Pastry Chef, American Culinary Federation

Certificate, WA Professional Technical Certification

Contact Info


360 752-8399
hhkorsmo@btc.ctc.edu
Campus Center (CC) - Room 129

Background


Profile
Hilde Hettegger - Korsmo has been a Pastry Arts Instructor at Bellingham Technical College since 2005. She has over two decades of hands on experience...

    • Hilde Hettegger - Korsmo has been a Pastry Arts Instructor at Bellingham Technical College since 2005. She has over two decades of hands on experience in Culinary Arts/Pastry Arts/Restaurant Management and is currently certified under the American Culinary Federation as a Certified Culinarian Educator and Certified Working Pastry Chef. Over the past 20 years, Hilde has held culinary and pastry positions in Austria, Italy and the United States. In 2012, she won a bronze medal in her quest for the National Pastry Chef title and in 2011, she was awarded the Pastry Chef of the Year by the Washington State Chefs association. During the 2011-2012 year, she received the BTC Faculty Haskell Excellence Award; this allowed her to train at the Notter School of Pastry Arts, in Florida, thus enhancing her sugar arts techniques.


Culinary Arts Certificate

If you grew up cooking in your mom’s kitchen and are now a Food Network fan, then BTC’s Culinary Arts program may be just the one for you. Enter the exciting, fast-paced world of the food service industry through this program; then, launch your career wherever you want to go. Culinary Arts program graduates prepare for careers as sous chefs, line, pantry and prep cooks, bakers, deli workers, food managers, and caterers. The nearly unlimited list of potential food service employers includes restaurants, hotels, catering companies, industrial cafeterias, hospitals, schools, bakeries, and pastry shops.

Program Facts

91% Average placement rate for program graduates

Average annual wage $38,845

Wage potential $51,168 annually

Employment and wage data sources

The Culinary Arts Program is accredited by the Accrediting Commission of the American Culinary Federation Foundation.

Gainful Employment

Program Costs, Financing, and Outcomes

Jobs & Employment

Employment opportunities for restaurant cooks and chefs are expected to be plentiful, reflecting both the creation of new positions and the need to replace outgoing workers. Employment growth is expected to be spurred by increases in population, household income, and leisure time that will allow people to dine out and take vacations more often. In addition, as the number of two-income households grows, more families may find dining out a convenience.

About 91% of BTC Culinary Arts students are employed within nine months of graduation. The average annual wage in this field is $38,845, with an earning potential of about $51,168 per year.*

Potential Positions

Most program graduates work as cooks or chefs in restaurants and other retail eating and drinking places. Opportunities also exist in grocery store delicatessens, hotels, catering establishments, bake shops, pastry kitchens, country clubs, schools, industrial cafeterias, hospitals and other organizations. Potential positions include restaurant cook, line cook, prep cook, pantry cook, institutional cook, baker, food services worker, deli worker, food manager, caterer, and sous chef.

Courses

Filter courses by quarter 
Use this tool to see this program's course offerings for upcoming quarters

  • Quarter 1
  • CAP 100Introductory Digital Literacy2 credits

    This course will address the diversity of technology landscapes providing students with the tools and skill sets to focus on the basics of devices and platforms; communicating in the network world; and on the traditional aspects of creating, organizing and sharing content. By the end of this course, students will be able to differentiate between types of computing devices; use an operating system; demonstrate appropriate digital citizenship; use online search engines/applications; and demonstrate basic proficiencies in Microsoft Word, Excel and PowerPoint.

  • CMST& 210 *Interpersonal Communications5 credits

    Designed to introduce students to the application of basic interpersonal communication theory, with a focus on achieving success in the workplace. Topics explored include self-awareness, self-disclosure, conversation skills, relationship development and maintenance, assertiveness, teamwork and group dynamics, conflict management strategies, and diversity issues.

    Prerequisite:
    Accuplacer Reading Comprehension score of 71 or a C grade in RDG 085, and Accuplacer Sentence Skills score of 71 or a C grade in ENGL 092.

    Future Offerings
    1/7-3/25MWF 1:00p-2:25pOEKERMAN COpenings: 18
    1/7-3/25MWF11:00a-12:25pOEKERMAN COpenings: 1
    1/7-3/25MWF 3:00p-4:25pMUDD SOpenings: 8
    1/7-3/25MWF 9:00a-10:25aBURNS JOpenings: 14
    1/7-3/26Online OEKERMAN CWaitlisted: 0
    1/7-3/26Online LIPPMAN LOpenings: 17
    4/8-6/22MWF 1:00p-2:25pOEKERMAN COpenings: 28
    4/8-6/22MWF 9:00a-10:25aOEKERMAN COpenings: 28
    4/7-6/23TTh12:00p-2:25pOEKERMAN COpenings: 28
    4/7-6/23Online LIPPMAN LOpenings: 24
    4/7-6/23Online OEKERMAN COpenings: 24
  • CUL 110Sanitation3 credits

    This course provides students with an understanding of the principles and practices of sanitation in order to maintain a safe and healthy environment for the consumer in the food service industry. Laws and regulations related to current FDA food code and adherence to them in the food service operation are addressed. The "Food Safety Manager Certification" program, the "Training Achievement Program Series" (TAPS) and the "National Registry for Food Safety Professionals" (NRFSP) are required computer-based programs.


    Future Offerings
    1/12-3/23M12:00p-3:00pHETTEGGER-KOOpenings: 20
  • CUL 112Introduction to Hospitality2 credits

    This course provides a background and history of the hospitality industry and introduces students to the broad spectrum of hospitality/food service organizations. The course will also explore the wide variety of career opportunities and job requirements needed for the professional chef in today's job market. Students will be introduced to weights and measures; ingredient yield analysis; recipes reading and writing; and various menu forms used in restaurants. Recipe conversions and pre-costing are covered as well.

  • CUL 114Culinary Skill Development I7 credits

    This course focuses on the foundational cooking techniques utilized in the culinary industry. Topics of study include basic mise en place skill development, foundational cooking methods, related terminology and additional foundational cooking preparations. Theory and lab topics include focus on meat cookery; the preparation of stocks, classical and contemporary mother sauces and derivate sauces; and the application of herbs, spices and flavorings used in the professional kitchen today. Weekly labs provide students time to practice these foundational skills.

    Prerequisite:
    Corequisites CUL 110, CUL 112, CUL 118
  • CUL 116Meat Identification and Fabrication4 credits

    This course provides an introduction to basic identification and use of hand tools and equipment in meat and fish fabrication. Activities include composition, skeletal structures, muscle types and fabrication of meats, poultry and seafood. Students will apply basic yield analysis, portion cost calculations, purchasing and receiving, basic cooking methods, inspection and USDA regulations, sanitation and hygiene.

    Prerequisite:
    Prerequisites or Co-requisites CUL 110, CUL 112, CUL 118
  • CUL 118Commercial Kitchen Equipment2 credits

    This course provides comprehensive information about common kitchen equipment used in Hotels, Restaurants, Resorts, and other food service establishments. Emphasis is placed on safety measures used in commercial kitchens, identification of a wide variety of commercial kitchen equipment, there common use in professional kitchens, correct operation, safety, breakdown and cleaning procedures.

    Prerequisite:
    Corequisites CUL 110, CUL 112, CUL 116
  • Quarter 2
  • AMATH 100 *Applied Occupational Math5 credits

    This course covers fractions, decimals, percents, ratios and proportions, English and metric measurement systems, geometry, and algebra. The contents will include relevant technical applications and the use of a calculator. Text required.

    Prerequisite:
    Accuplacer Arithmetic score of 50 or a C grade in MATH 090 or ABE 050.

    Future Offerings
    1/8-3/26TTh12:00p-2:05pADAMS JOpenings: 16
    1/7-3/25MWF 9:00a-10:25aSCHIVITZ BOpenings: 10
    1/7-3/25MWF11:00a-12:25pSCHIVITZ BOpenings: 18
    1/8-3/26TTh 6:00p-8:05pADAMS JOpenings: 24
    1/7-3/26Online ADAMS JOpenings: 6
    4/7-6/23TTh12:00p-2:05pSTAFFOpenings: 28
    4/8-6/22MWF 9:00a-10:25pSTAFFOpenings: 28
    4/7-6/23TTh 6:00p-8:05pSTAFFOpenings: 28
    4/7-6/23Online STAFFOpenings: 24
  • CUL 120International Cuisine5 credits

    This course provides students with practical experience in the preparation and service of foods from international countries. Emphasis is placed on eating habits, ethnic influences, indigenous foods and customs, cooking methods used, traditional equipment, and each region's overall influence on today's restaurant market. Weekly participation in theme buffet production enhances students' technical skills

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116

    Future Offerings
    1/8-3/20Th 8:30a-10:30aMCDONALD BOpenings: 10
     Th11:30a-3:30p
     F 8:00a-2:30p
     ThFBALDWIN M
     Th11:30a-3:30p
     F 8:00a-2:30p
     Th11:30a-3:30p
     F 8:00a-2:30p
     F 8:00a-2:30pCARTER N
     Th11:30a-1:30pSTAFF
  • CUL 122Culinary Skill Development II7 credits

    This course is a continuation of Culinary Skill Development I, with study and practice focused on soups, salads, salad dressings, nuts, fruits, potatoes, grains, dry legumes and pasta preparations, sandwiches, cheese and dairy products, eggs and breakfast cookery and vegetarian cookery. Theory topics include common market forms, yield study and costing analysis, purchasing, receiving, handling and storage of these foundational food products. Through weekly labs students will practice applying foundational cooking methods to these food products.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118; corequisites CUL 120, CUL 124

    Future Offerings
    1/7-3/24W12:00p-3:00pMCDONALD BWaitlisted: 0
     MT 8:00a-12:00p
    1/7-3/24W12:00p-3:00pMCDONALD BOpenings: 2
     MT12:30p-4:30p
  • CUL 124Buffet and Catering Management3 credits

    In Banquet and Catering Management students will learn the fundamental skills and knowledge needed to set-up and run banquet and catering events. Theory subjects include plated and buffet banquet menus, buffet layout and design, catering contracts, event planning, organization, staffing, home meal replacement, private and personal chef industry, optional services, and pricing formats. Weekly buffets provide hands-on experience in setting up and managing a full service buffet event. Prerequisites: CUL 110, CUL 112, CUL 114, CUL 116

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118; corequisites CUL 120, CUL 124

    Future Offerings
    1/7-3/26W 9:00a-11:00aCARTER NOpenings: 9
     Th 1:30p-3:30pCARTER N
  • Quarter 3
  • CUL 142Nutrition3 credits

    This course provides students with an introduction to nutrition, cultural food pyramids including nutritive value of foods, factors influencing body food requirements, their importance in promoting health and preventing disease, and the body processes and their relation to total nutrition. We will examine nutritional requirements throughout the human life cycle with attention to retaining nutritive values through the cooking process.


    Future Offerings
    4/7-6/10M 1:30p-3:30pHYMAS SOpenings: 24
     T 2:30p-4:30p
  • CUL 144American Regional a' la carte Cookery6 credits

    This course is an introduction to regional American cuisine. Students will identify 15 distinct regional American cuisines. The history, techniques, indigenous foods and recipes from the regions will be explored and prepared in lecture and labs. Students will study the cuisine of Chesapeake Bay shore, Louisiana; Mid-Atlantic states; Appalachian South, Western Ranchlands, Plantation South; South Florida and the Caribbean; the Central Plains, Rocky Mountains and Great Basin, Mexican Border, California, Hawaii, the Pacific Northwest. Lab practice topics include station set-up and organization, food preparation, planning sheets, portion control, timing, temperature control, teamwork, communication, productivity skills, and sanitary/safety production skills. Weekly participation in a' la carte production provides students with opportunity to refine fundamental culinary skills and develop a' la minute production skills. Upon completion of this course, the student should be able to effectively set-up0 and operate an a' la carte station.

    Prerequisite:
    CUL 110, CUL 112, CUL 114, CUL 116, CUL 118

    Future Offerings
    4/8-6/12M10:30a-12:30pBALDWIN MOpenings: 10
     ThF10:30a-12:30p
    4/8-6/12M10:30a-12:30pBALDWIN MOpenings: 10
     TW10:30a-12:30p
  • AENGL 100 *Applied English5 credits

    This applied English course focuses on the workplace communication skills needed to send, receive, and process oral and written information. Along with a review of writing fundamentals, learners will use principles of clear communication, professionalism, and cultural awareness in occupational contexts. Learners will sharpen their reading, writing, and presentation skills.

    Prerequisite:
    Accuplacer Reading Comprehension score of 71 or a C grade in RDG 085, and Accuplacer Sentence Skills score of 71 or a C grade in ENGL 092.

    Future Offerings
    1/8-3/26TTh12:00p-2:05pBURNS JOpenings: 2
    1/7-3/25MW 9:00a-10:25aKONGSHAUG COpenings: 13
    1/7-3/25MW 3:00p-4:25pKONGSHAUG COpenings: 15
    1/7-3/25MW11:00a-12:25pWISE JOpenings: 16
    1/7-3/25MW 1:00p-2:25pSTAFFOpenings: 20
    1/8-3/26TTh 9:00a-11:05aSTAFFOpenings: 23
    1/13-3/24T 6:00p-8:30pNEWTON DOpenings: 25
    1/7-3/26Online DONNELLY ROpenings: 9
    4/7-6/23T12:00p-2:05pBURNS JOpenings: 26
    4/8-6/22MW 9:00a-10:25aKONGSHAUG COpenings: 26
    4/8-6/22MW 3:00p-4:25pKONGSHAUG COpenings: 26
    4/8-6/22MW11:00a-12:25pBURNS JOpenings: 26
    4/7-6/23Online STAFFOpenings: 24
  • PST 202Pastry Basic I3 credits

    This course transfers the learned basic ingredients, techniques, weights and measures, baking terminology, and formula calculations into action. Baking topics include Cookies, Quick Breads, Fritters, Pancakes, Waffles, Crepes, Short Pastries, Éclair Paste, Strudel and Phyllo Dough, Baked Meringues, Tarts and Special Pastries. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.

    Prerequisite:
    CUL110.

    Future Offerings
    4/7-6/2T 8:00a-2:00pHETTEGGER-KOOpenings: 18
     T 8:00a-2:00p
    4/10-6/5F 8:00a-2:00pHETTEGGER-KOOpenings: 18
     F 8:00a-2:00p
  • PST 204Introduction to Artisan Breads & Laminated Dough4 credits

    This course covers beginning and intermediate bread baking. Students will be introduced to the terms and techniques of bread production by making direct and indirect bread dough. Proper mixing, fermentation, shaping, proofing and baking of assorted breads will be the focus of this course. Product finishes will be included. Basic bread production, laminated and rich yeasted dough will be studied and prepared. (Danish and Puff pastry). Students will understand bread ingredients and their function; learn correct baking methods; learn correct lamination procedures; exercise accurate assessment of dough; and practice safety and sanitation procedures.

    Prerequisite:
    CUL110.

    Future Offerings
    4/8-6/3W 8:00a-4:30pHETTEGGER-KOOpenings: 18
     W 8:00a-4:30p
    4/9-6/4Th 8:00a-4:30pHETTEGGER-KOOpenings: 18
     Th 8:00a-4:30p
TOTAL PROGRAM CREDITS65 credits

* Minimum requirement. List of other AAS General Education class options

Program Entry Information

The program typically starts in Fall Quarter on a space available basis.

Program Start

  • General Admission Information
  • Culinary Arts & Pastry Arts Classes: A grade of "C-" will be the minimum passing grade for any Culinary and Pastry class.

Testing Requirements

These requirements are for the Certificate and are lower than those for the AAS-T degree. Please see the AAS-T Entry Page for AAS-T requirements.

  • Accuplacer Arithmetic score of 50 or a C grade in MATH 090 or ABE 050.
  • Accuplacer Reading Comprehension score of 71 or a C grade in RDG 085, and Accuplacer Sentence Skills score of 71 or a C grade in ENGL 092.

Program Outcomes

  • Graduates will be able to safely store perishable and non-perishable foods from delivery through preparation and service.
  • Graduates will be able to conform and comply with health standards based on US Food and Drug Administration, Washington State, and local health department sanitation and hygiene codes and laws.
  • Graduates will be able to apply fundamentals and advanced skills in cookery, fabrication, product specifications, and food and beverage service.
  • Graduates will be able to plan, prepare, and cook food products consistently in a visually appealing manner while maintaining taste, nutritive value, flavor, and texture in classical and contemporary cooking methods.
  • Graduates will be able to correctly prepare a variety of classical breads, pastry items, and desserts with the ability to correctly evaluate finished products for proper texture, color, palatability, shape, and doneness; 6. Plan, develop, and analyze the dining room layout, menu design, labor costs, fixed costs
  • Graduates will be able to plan, develop and analyze the dining room layout, facility design, menu design, cost analysis, marketing plan, and projected profit and loss statements.
  • Graduates will be able to plan, organize and execute a la carts, buffet, plated banquets.

Brian McDonald - Instructor image

Brian McDonald

Area of Instruction


Culinary Arts & Pastry

Degrees and Certifications


A.O.S., A.O.S., Culinary Institute of America

Certificate, Certified Culinary Educator, American Culinary Association

Certificate, Certified Executive Chef, American Culinary Association

Certificate, Servsafe Certification, National Restaurant Association

Certificate, WA Professional Technical Certification

Contact Info


360 752-8425
bmcdonald@btc.ctc.edu
Campus Center (CC) - Room 128

Background


Profile
Brian has cooked professionally for over 35 years holding positions as a corporate restaurant chef, garde manger chef, banquet chef, catering chef, pr...

    • Brian has cooked professionally for over 35 years holding positions as a corporate restaurant chef, garde manger chef, banquet chef, catering chef, private chef, and butcher. He attended the Culinary Institute of America, graduating number one in his class, being awarded the Francis Roth Most Outstanding Student award. He has worked at many fine restaurants and hotels including the Ritz-Carlton Hotel, Amelia Island (Florida), Rick Bayless’ Frontera Grill, David Burke’s Park Avenue Café (Chicago), and locally at Thirteen Coins and The Herb Farm Restaurant. He taught culinary arts for eight years in Asheville, North Carolina before joining Bellingham Technical College in 2003.


Michael Baldwin - Instructor image

Michael Baldwin

Area of Instruction


Culinary Arts & Pastry

Degrees and Certifications


Certificate, WA Professional Technical Certification

Contact Info


360 752-8400
mbaldwin@btc.ctc.edu
Campus Center (CC) - Room 128


Hilde Hettegger-Korsmo - Instructor image

Hilde Hettegger-Korsmo

Area of Instruction


Culinary Arts & Pastry

Degrees and Certifications


Apprenticeship Degree, Chef de Cuisine & Chef de Rang, Salzburg School of Hotel and Restaurant Management

Certificate, Certified Culinary Educator, American Culinary Federation

Certificate, Certified Working Pastry Chef, American Culinary Federation

Certificate, WA Professional Technical Certification

Contact Info


360 752-8399
hhkorsmo@btc.ctc.edu
Campus Center (CC) - Room 129

Background


Profile
Hilde Hettegger - Korsmo has been a Pastry Arts Instructor at Bellingham Technical College since 2005. She has over two decades of hands on experience...

    • Hilde Hettegger - Korsmo has been a Pastry Arts Instructor at Bellingham Technical College since 2005. She has over two decades of hands on experience in Culinary Arts/Pastry Arts/Restaurant Management and is currently certified under the American Culinary Federation as a Certified Culinarian Educator and Certified Working Pastry Chef. Over the past 20 years, Hilde has held culinary and pastry positions in Austria, Italy and the United States. In 2012, she won a bronze medal in her quest for the National Pastry Chef title and in 2011, she was awarded the Pastry Chef of the Year by the Washington State Chefs association. During the 2011-2012 year, she received the BTC Faculty Haskell Excellence Award; this allowed her to train at the Notter School of Pastry Arts, in Florida, thus enhancing her sugar arts techniques.


Pastry Arts Certificate

The Pastry program offers a three quarter Pastry Arts Certificate for students seeking entry into or career advancement in the pastry arts job market specifically as a pastry arts chef. This program prepares students to serve as professional bakers and pastry specialists in restaurants or other commercial baking establishments.

Students already working in the culinary arts field can select a study path that will expand their skills and further their employment potential. The Pastry Arts degree is designed to provide hands-on training that will prepare students for careers in pastry arts.

Program Facts

65% Average placement rate for program graduates

Entry-level income $14,567 annually

Wage potential $34,902 annually

Employment and wage data sources

The Culinary Arts Program is accredited by the Accrediting Commission of the American Culinary Federation Foundation.

Jobs & Employment

Employment opportunities for restaurant cooks and chefs are expected to be plentiful, reflecting both the creation of new positions and the need to replace outgoing workers. Employment growth is expected to be spurred by increases in population, household income, and leisure time that will allow people to dine out and take vacations more often.

About 65% of BTC Pastry students are employed within nine months of graduation. The typical entry-level annual wage for these graduates is $14,567, with an earning potential of about $34,902 per year.*

Potential Positions

Most program graduates work as cooks or chefs in restaurants and other retail eating and drinking places. Opportunities also exist in grocery store delicatessens, hotels, catering establishments, bake shops, pastry kitchens, country clubs, schools, industrial cafeterias, hospitals and other organizations.

Potential positions include restaurant cook, line cook, prep cook, pantry cook, institutional cook, baker, food services worker, deli worker, food manager, caterer, and sous chef.

Courses

Filter courses by quarter 
Use this tool to see this program's course offerings for upcoming quarters

  • Quarter 1
  • CAP 100Introductory Digital Literacy2 credits

    This course will address the diversity of technology landscapes providing students with the tools and skill sets to focus on the basics of devices and platforms; communicating in the network world; and on the traditional aspects of creating, organizing and sharing content. By the end of this course, students will be able to differentiate between types of computing devices; use an operating system; demonstrate appropriate digital citizenship; use online search engines/applications; and demonstrate basic proficiencies in Microsoft Word, Excel and PowerPoint.

  • CUL 101Basic Cuisine Foundation6 credits

    This course focuses on basic foundation cooking techniques utilized in the culinary industry. Study topics include basic mise en place skills; life/career in the kitchen; vegetable techniques/basic preparation; basic fonds/sauces; basic starches; and classic cooking methods. Weekly labs are for practicing these foundational skills.


    Future Offerings
    1/8-3/20ThF11:00a-4:00pHETTEGGER-KOOpenings: 13
     ThF11:00a-4:00p
  • CUL 110Sanitation3 credits

    This course provides students with an understanding of the principles and practices of sanitation in order to maintain a safe and healthy environment for the consumer in the food service industry. Laws and regulations related to current FDA food code and adherence to them in the food service operation are addressed. The "Food Safety Manager Certification" program, the "Training Achievement Program Series" (TAPS) and the "National Registry for Food Safety Professionals" (NRFSP) are required computer-based programs.


    Future Offerings
    1/12-3/23M12:00p-3:00pHETTEGGER-KOOpenings: 20
  • PST 101Pastry and Baking Orientation3 credits

    This course provides a background and history of the baking and pastry profession, and introduces the student to the broad spectrum of hospitality/foodservice organizations and career opportunities. During the course students will cover the baking profession, basic professional skills, bakeshop math, baking and pastry equipment, basic ingredients, mise en place, plan writing, basic baking principals, kitchen orientation, and observing bakery or retail baking establishment.


    Future Offerings
    1/12-3/23M 8:00a-11:30aHETTEGGER-KOOpenings: 12
  • PST 200Introduction to Commercial Baking6 credits

    This course will cover three general areas. Students will be introduced to the terms and techniques of several doughnut types, white and decorative layered sheet cakes; cupcakes; a variety of individual French pastries;, coffee cake;, and basic bars for sale in retail. Students will create primary dough’s and fillings through the use of classical techniques. Product finishes will be included. Students will gain an understanding of pastry ingredients and their functions; learn correct baking and frying methods; exercise accurate assessment of finishing decorations, and will practice safety and sanitation procedures.

    Prerequisite:
    No prerequisite; Co-requisite: PST101.

    Future Offerings
    1/13-3/25TW 8:00a-1:00pHETTEGGER-KOOpenings: 12
     TW 8:00a-1:00p
  • AENGL 100 *Applied English5 credits

    This applied English course focuses on the workplace communication skills needed to send, receive, and process oral and written information. Along with a review of writing fundamentals, learners will use principles of clear communication, professionalism, and cultural awareness in occupational contexts. Learners will sharpen their reading, writing, and presentation skills.

    Prerequisite:
    Accuplacer Reading Comprehension score of 71 or a C grade in RDG 085, and Accuplacer Sentence Skills score of 71 or a C grade in ENGL 092.

    Future Offerings
    1/8-3/26TTh12:00p-2:05pBURNS JOpenings: 2
    1/7-3/25MW 9:00a-10:25aKONGSHAUG COpenings: 13
    1/7-3/25MW 3:00p-4:25pKONGSHAUG COpenings: 15
    1/7-3/25MW11:00a-12:25pWISE JOpenings: 16
    1/7-3/25MW 1:00p-2:25pSTAFFOpenings: 20
    1/8-3/26TTh 9:00a-11:05aSTAFFOpenings: 23
    1/13-3/24T 6:00p-8:30pNEWTON DOpenings: 25
    1/7-3/26Online DONNELLY ROpenings: 9
    4/7-6/23T12:00p-2:05pBURNS JOpenings: 26
    4/8-6/22MW 9:00a-10:25aKONGSHAUG COpenings: 26
    4/8-6/22MW 3:00p-4:25pKONGSHAUG COpenings: 26
    4/8-6/22MW11:00a-12:25pBURNS JOpenings: 26
    4/7-6/23Online STAFFOpenings: 24
  • Quarter 2
  • CUL 142Nutrition3 credits

    This course provides students with an introduction to nutrition, cultural food pyramids including nutritive value of foods, factors influencing body food requirements, their importance in promoting health and preventing disease, and the body processes and their relation to total nutrition. We will examine nutritional requirements throughout the human life cycle with attention to retaining nutritive values through the cooking process.


    Future Offerings
    4/7-6/10M 1:30p-3:30pHYMAS SOpenings: 24
     T 2:30p-4:30p
  • PST 202Pastry Basic I3 credits

    This course transfers the learned basic ingredients, techniques, weights and measures, baking terminology, and formula calculations into action. Baking topics include Cookies, Quick Breads, Fritters, Pancakes, Waffles, Crepes, Short Pastries, Éclair Paste, Strudel and Phyllo Dough, Baked Meringues, Tarts and Special Pastries. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.

    Prerequisite:
    CUL110.

    Future Offerings
    4/7-6/2T 8:00a-2:00pHETTEGGER-KOOpenings: 18
     T 8:00a-2:00p
    4/10-6/5F 8:00a-2:00pHETTEGGER-KOOpenings: 18
     F 8:00a-2:00p
  • PST 204Introduction to Artisan Breads & Laminated Dough4 credits

    This course covers beginning and intermediate bread baking. Students will be introduced to the terms and techniques of bread production by making direct and indirect bread dough. Proper mixing, fermentation, shaping, proofing and baking of assorted breads will be the focus of this course. Product finishes will be included. Basic bread production, laminated and rich yeasted dough will be studied and prepared. (Danish and Puff pastry). Students will understand bread ingredients and their function; learn correct baking methods; learn correct lamination procedures; exercise accurate assessment of dough; and practice safety and sanitation procedures.

    Prerequisite:
    CUL110.

    Future Offerings
    4/8-6/3W 8:00a-4:30pHETTEGGER-KOOpenings: 18
     W 8:00a-4:30p
    4/9-6/4Th 8:00a-4:30pHETTEGGER-KOOpenings: 18
     Th 8:00a-4:30p
  • PST 220Advanced Artisan & Decorative Breads3 credits

    This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, sponge and straight dough methods, hearth breads, bagels, flatbreads, decorative breads, and other breads utilizing a variety of grains. Upon completion students should be able to prepare artisan and decorative breads that meet or exceed the expectations of restaurant end retail publics.

    Prerequisite:
    CUL110, PST204.

    Future Offerings
    6/8-6/22MTWTh 9:30a-4:00pHETTEGGER-KOOpenings: 28
  • CTE 108Job Skills1 credits

    This course provides students with the foundation for job preparation and job searching. Students will identify their qualifications for their chosen career; identify what employers look for in strong candidates; build resumes and cover letters; gain tips on completing applications; job and informational interviewing; as well as job searching, professional networking, and tips for setting up a successful career. This is a hybrid course that includes a combination of face-to-face and online instruction. It is important that students should have skills in Microsoft Word before enrolling in this course.

    Prerequisite:
    Students should have skills in Microsoft Office before enrolling in this course.

    Future Offerings
    11/5-12/10W 3:00p-5:00pPISCOPO NOpenings: 12
    1/13-2/10T 2:15p-4:15pSTAFFOpenings: 30
    1/14-2/11W 2:15p-4:15pSTAFFOpenings: 21
    1/7-2/11W 3:00p-5:00pSTAFFOpenings: 18
    4/13-5/18M 3:00p-5:00pSTAFFOpenings: 24
    4/7-5/13W 3:00p-5:00pSTAFFOpenings: 30
    4/8-5/13W 3:00p-5:00pSTAFFOpenings: 24
  • AMATH 100 *Applied Occupational Math5 credits

    This course covers fractions, decimals, percents, ratios and proportions, English and metric measurement systems, geometry, and algebra. The contents will include relevant technical applications and the use of a calculator. Text required.

    Prerequisite:
    Accuplacer Arithmetic score of 50 or a C grade in MATH 090 or ABE 050.

    Future Offerings
    1/8-3/26TTh12:00p-2:05pADAMS JOpenings: 16
    1/7-3/25MWF 9:00a-10:25aSCHIVITZ BOpenings: 10
    1/7-3/25MWF11:00a-12:25pSCHIVITZ BOpenings: 18
    1/8-3/26TTh 6:00p-8:05pADAMS JOpenings: 24
    1/7-3/26Online ADAMS JOpenings: 6
    4/7-6/23TTh12:00p-2:05pSTAFFOpenings: 28
    4/8-6/22MWF 9:00a-10:25pSTAFFOpenings: 28
    4/7-6/23TTh 6:00p-8:05pSTAFFOpenings: 28
    4/7-6/23Online STAFFOpenings: 24
  • Quarter 3
  • PST 206Pastry Basics II3 credits

    This course provides the students with the principles and preparation of pies, custards, puddings, mousses, soufflés, frozen and fruit desserts, and an introduction of baking for special diets. Upon completion of this course students will be able to create a variety of single and double crusted pies; simple frozen and fruit desserts; and gain an understanding in baking for special diets.

    Prerequisite:
    PST202, CUL110.
  • PST 208Intro to Cakes, Desserts, Chocolate & Sugar Decorations5 credits

    This course provides a study in the elements of mixing and baking;, assembling and decorating simple cake;, introduction to specialty cake;, gateaux and torte;, basic sauces; simple to complex dessert presentation; introduction to chocolate and sugar techniques used for decorations; and simple classic and molded chocolate truffles. Upon completion of this course students will be proficient in creating decorated basic and specialty cake;, combine a variety of dessert components enhanced with plate decorating techniques; and add on fitting chocolate and sugar garnishes to upscale the visual aspect of cakes and desserts.

    Prerequisite:
    CUL 110, PST 202, PST 206
  • PST 222Chocolate/Sugar Confections & Intro to Basic Showpieces3 credits

    Students learn about chocolate and sugar and its wonderful use in the pastry world. This course will cover an assortment of chocolate and sugar convections, pastillage as medium for showpiece, introduction to chocolate showpieces, modeling chocolate, introduction to sugar showpieces using pouring, pulling, and blowing techniques. Upon completion of this course students will be able to temper chocolate correctly, create various chocolate and sugar confections and will have a basic understanding on chocolate and sugar showpiece structures.

    Prerequisite:
    CUL110; Co-requisite: PST208.
  • PST 224Specialty Cakes I5 credits

    This course covers an introduction in the design and decoration of wedding cakes and other specialty cakes. Topics include baking, filling and assembling cakes; cake design; finishing techniques utilizing gum paste, fondant, and royal icing; and advanced piping skills. Upon completion, students should be able to design, create, finish and evaluate the quality of wedding and specialty cakes.

    Prerequisite:
    CUL110, PST202, PST206; Co-requisite: PST208.
  • CMST& 210 *Interpersonal Communications5 credits

    Designed to introduce students to the application of basic interpersonal communication theory, with a focus on achieving success in the workplace. Topics explored include self-awareness, self-disclosure, conversation skills, relationship development and maintenance, assertiveness, teamwork and group dynamics, conflict management strategies, and diversity issues.

    Prerequisite:
    Accuplacer Reading Comprehension score of 71 or a C grade in RDG 085, and Accuplacer Sentence Skills score of 71 or a C grade in ENGL 092.

    Future Offerings
    1/7-3/25MWF 1:00p-2:25pOEKERMAN COpenings: 18
    1/7-3/25MWF11:00a-12:25pOEKERMAN COpenings: 1
    1/7-3/25MWF 3:00p-4:25pMUDD SOpenings: 8
    1/7-3/25MWF 9:00a-10:25aBURNS JOpenings: 14
    1/7-3/26Online OEKERMAN CWaitlisted: 0
    1/7-3/26Online LIPPMAN LOpenings: 17
    4/8-6/22MWF 1:00p-2:25pOEKERMAN COpenings: 28
    4/8-6/22MWF 9:00a-10:25aOEKERMAN COpenings: 28
    4/7-6/23TTh12:00p-2:25pOEKERMAN COpenings: 28
    4/7-6/23Online LIPPMAN LOpenings: 24
    4/7-6/23Online OEKERMAN COpenings: 24
TOTAL PROGRAM CREDITS63 credits

* Minimum requirement. List of other AAS General Education class options

Program Entry Information

The program typically starts in Winter Quarter on a space available basis.

Program Start

  • Pastry Arts & Culinary Arts Classes: A grade of "C-" will be the minimum passing grade for any Pastry and Culinary class.

Testing Requirements

These requirements are for the Certificate.

  • Accuplacer Reading Comprehension score of 71 or a C grade in RDG 085, and Accuplacer Sentence Skills score of 71 or a C grade in ENGL 092.
  • Accuplacer Arithmetic score of 50 or a C grade in MATH 090

Pre-Program Course Requirements

  • CAP 100 Introductory to Digital Literacy is a program prerequisite or concurrent course with instructor permission...this will become effective Winter Quarter 2015 (For Fall Quarter 2014 CAP 100 can be taken simultaneously with program courses and must be successfully completed by December 2014.)

Program Outcomes

  • Graduates will be able to store perishable and non-perishable foods from delivery through preparation and service in a safe manner.
  • Graduates will be able to conform and comply with health standards based on US Food & Drug Administration, Washington State, and local health department sanitation and hygiene codes and laws.
  • Graduates will be able to apply fundamentals and advanced skills in basic cuisine foundations and commercial baking.
  • Graduates will be able to apply fundamentals and advanced skills in French Pastries, Artisan Breads, Laminated Doughs, Decorative Breads, Cake Decorations, Specialty Cakes, Gateaux and Tortes, Petite Fours, Dessert Presentations, Special Diet Baking, Chocolate and Sugar Arts, and Wedding Cake Decorations.
  • Graduates will be able to prepare a variety of classical pastries, breads, desserts, and showpieces with the ability to evaluate finished products for proper texture, color, palatability, shape, and doneness.
  • Graduates will be able to plan, organize, and execute dessert menus for restaurant use, and pastries and breads for retail use.

Hilde Hettegger-Korsmo - Instructor image

Hilde Hettegger-Korsmo

Area of Instruction


Culinary Arts & Pastry

Degrees and Certifications


Apprenticeship Degree, Chef de Cuisine & Chef de Rang, Salzburg School of Hotel and Restaurant Management

Certificate, Certified Culinary Educator, American Culinary Federation

Certificate, Certified Working Pastry Chef, American Culinary Federation

Certificate, WA Professional Technical Certification

Contact Info


360 752-8399
hhkorsmo@btc.ctc.edu
Campus Center (CC) - Room 129

Background


Profile
Hilde Hettegger - Korsmo has been a Pastry Arts Instructor at Bellingham Technical College since 2005. She has over two decades of hands on experience...

    • Hilde Hettegger - Korsmo has been a Pastry Arts Instructor at Bellingham Technical College since 2005. She has over two decades of hands on experience in Culinary Arts/Pastry Arts/Restaurant Management and is currently certified under the American Culinary Federation as a Certified Culinarian Educator and Certified Working Pastry Chef. Over the past 20 years, Hilde has held culinary and pastry positions in Austria, Italy and the United States. In 2012, she won a bronze medal in her quest for the National Pastry Chef title and in 2011, she was awarded the Pastry Chef of the Year by the Washington State Chefs association. During the 2011-2012 year, she received the BTC Faculty Haskell Excellence Award; this allowed her to train at the Notter School of Pastry Arts, in Florida, thus enhancing her sugar arts techniques.