Culinary Arts

Contact Us

DT campus

Roger Knapp
Instructor
253.680.7247

JJ Meland
Instructor
253.680.7247

Jason Carroll
Career Advisor
253.680.7008

To schedule an advising appointment, please call 253.680.7002.

Location Downtown Campus

Hours Mon-Fri, 6:15 a.m. - 2:45 p.m. or
1:45-5 p.m. 

Curbside Urban Cuisine Food Truck

Richard Houle, Instructor, Mobile Food Cook

  

BTC Today - Episode 6 from Bates Technical College on Vimeo.

Students prepare for a variety of careers in the culinary arts profession and for advanced education at other culinary institutions. Career paths include dinner cook, institutional cook, cook's helper, baker's helper, fry cook, and short order cook. Students work in all aspects of the dining facilities on campus, planning and preparing meals and catering banquet functions. Instruction includes food planning and preparation, and serving and cleanup. Graduates receive a broad base of skills and are well prepared for a variety of entry-level culinary jobs.  

Program Length: Six quarters (approximate)
Program Times: Day and Afternoon program available

Associate of Applied Science Degree: 120 Credits

GENERAL EDUCATION REQUIREMENTS CREDITS
100+ Level Human Relations 5
100+ Level Communications 5
100+ Level Mathematics 5
       
REQUIRED COURSEWORK CREDITS 
CARTS 101 Intro Fundamentals to Culinary Arts 6
CARTS 102 Sanitation and Food Safety 2
CARTS 103 Product Identification 2
CARTS 104 Fundamentals of Table Service 3
CARTS 105 Garde Manger 1
CARTS 106 Breakfast Service 2
CARTS 107 Food service math and cost control 4
CARTS 108 Fundamentals of cooking II 4
CARTS 109 Cooking Applications 9
CARTS 110 Food and beverage service 6
CARTS 111 Introduction to baking 5
CARTS 112 Advanced cooking techniques 5
CARTS 201 Menu development 2
CARTS 202 Meats and seafood 3
CARTS 203 Nutrition 2
CARTS 204 Restaurant desserts 5
CARTS 205 Regional and International cuisine 6
CARTS 206 Garde Manger II 2
CARTS 207 Catering and Banquets 8
CARTS 208 Classical cooking applications 9
CARTS 209 Ice Carving 1
CARTS 210 Intro to management 5
CARTS 211 Chef's table service 5
CARTS 212 Techniques of Restaurant Cooking 4
CARTS 213 Wine/Spirits 4

Certificate of Competency: 64 Credits

Culinary Arts Line Cook

GENERAL EDUCATION REQUIREMENTS CREDITS
90+ Level Human Relations 5
90+ Level Communications 5
90+ Level Mathematics 5
       
REQUIRED COURSEWORK  
CARTS 101 Intro Fundamentals to Culinary Arts 6
CARTS 102 Sanitation and Food Safety 2
CARTS 103 Product Identification 2
CARTS 104 Fundamentals of Table Service 3
CARTS 105 Garde Manger 1
CARTS 106 Breakfast Service 2
CARTS 107 Food service math and cost control 4
CARTS 108 Fundamentals of cooking II 4
CARTS 109 Cooking Applications 9
CARTS 110 Food and beverage service 6
CARTS 111 Introduction to baking 5
CARTS 112 Advanced cooking techniques 5
CARTS 113 Introduction to Baking 5
CARTS 114 Cost Control 2
CARTS 115 Food and Beverage Service 3
CARTS 116 Menu Development 2
CARTS 117 A La Carte Cooking 5

Certificate of Competency: 35 Credits
Mobile Food Cook

REQUIRED COURSEWORK CREDITS
CARTS 102 Sanitation and Food Safety 2
CARTS 103 Product Identification 2
CARTS 104 Breakfast Service 2
CARTS 105 Basic Food Preparation 4
CARTS 108 Garde Manger I 1
CARTS 111 Vegetables, Starches, and Grains 5
CARTS 114 Cost Control 2
CARTS 116 Menu Development 2
CARTS 118 Introduction to Catering and Banquets 4
CARTS 120 Food Truck Fundamentals 3
CARTS 121 Business Plans for Mobile Food Services 3
CARTS 122 Food Truck Operation 3
CARTS 214 Employment Preparation 2