If you grew up cooking in your mom’s kitchen and are now a Food Network fan, then Bellingham Technical College's Culinary Arts certificate may give you the training you need to pursue your career in the restaurant and food service industry. Enter the exciting, fast-paced world of the food service industry through this certificate program; then, launch your career wherever you want to go.
The Culinary Arts Program is accredited by the Accrediting Commission of the American Culinary Federation Foundation.
Data are provided on a program (not credential) level
97% BTC graduate placement rate 1
$37,046 starting annual wage 2
$42,683 average annual wage 2
$52,852 potential annual wage 2
BTC Culinary Arts graduation rates: The graduation rate reflects the percentage of students starting in the Culinary Arts program who receive a Culinary Arts degree within three years.
The program typically starts in Fall Quarter on a space available basis.
A cumulative GPA of 2.0 or greater and a grade of C- will be the minimum passing grade for all Culinary program courses.
Admissions application and assessment testing in Reading, Math and Writing is required. Your score on the test and/or your previous transcripts will determine where you begin your course sequence. Contact Admissions at 360.752.8345 or at admissions@btc.edu for assistance with academic planning.
After successfully completing the Culinary Arts certificate, students will be able to:
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.
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.
Nicole has cooked professionally for 20 years. She has always loved the restaurant industry and has explored many facets including restaurant management, catering and banquet chef, corporate training and opening of properties, butchering, front of the house, bartending and beverage service, brewing, coffee service and private chef. She graduated from the Culinary Arts program at South Seattle Community College in 2003. She ran a catering company and managed a restaurant before changing gears to teaching at Bellingham Technical College. In her last 11 years at BTC, Nicole has advanced in positions starting as a temporary instructional technician then moving into teaching as a part-time adjunct instructor. She is now a full-time instructor and is also responsible for purchasing in the Culinary & Pastry Arts programs.
If you have questions about this program or want help with the admissions steps to Bellingham Technical College, please email outreach@btc.edu .
Current students wanting academic planning and support, can connect with the program Instructor(s) or email CulinaryNav@btc.edu