Mary Beth Barton
Office: Room E321-B
Monday, 7-8:15 a.m.
Tuesday & Thursday,
11:30 a.m.-12:45 p.m.
Wednesday, 7-8:15 a.m.
Overview and Mission:
The mission of the Culinary Arts Program is to be a leader in Hospitality and Culinary Arts education and to develop future leaders for the Hospitality and Food Service industries. The Culinary Arts Program provides education for entry level careers in Restaurant Management, Food Service Management and Culinary Arts. In addition, preparation for transfer to four year, higher education programs and opportunities for professional development will be provided. Students will develop technological, communicative, critical thinking, quantitative, and human relations skills.
The Bunker Hill Community College Culinary Arts Program offers a wide range of courses in classic and contemporary food preparation, operates a full-scale dining room where students create and serve meals for the College community, designs and presents the menu for the College’s annual fundraising gala at Boston’s Hampshire House, has sponsored major cook-offs such as the Pellegrino Almost Famous Chefs Competition, and has supplied dozens of young chefs to the restaurant industry in Greater Boston and beyond. Students graduate from the program with the poise, preparation and experience needed for entry level careers in restaurant and food service management as well as for transfer to four-year programs to pursue bachelor’s degrees. With its rich and varied array of courses and practical experience, the Culinary Arts Program prepares students with an intensive application of the skills needed to work in the fast-paced environment of the culinary arts profession, where critical thinking, effective communication, and knowledge of human relations are of the essence.
Graduates of this program qualify for a variety of positions in hotels, restaurants, and resorts. Typically, these positions are in food production, shift supervision, and kitchen management.
Overview and Mission:
The mission of the Hospitality Management programs is to be a leader in providing education for entry level careers in Hotel and restaurant Management, Food service Management, Meeting and Event Planning, and Management of Assisted Living and Institutional Facilities. In addition, preparation for transfer to four year, higher education programs and opportunities for professional development will be provided. Students will develop technological, communicative, critical thinking, quantitative, and interpersonal skills.
This option prepares students in skills training and decision making in such crucial areas as guest services, event planning, and meeting management. A variety of teaching methods lead students to a better understanding of the importance of the meeting and event planning industry as an economic growth vehicle and as a method of working with a culturally diverse workforce.
Graduates of this option qualify for entry level managerial positions as well as for management training programs in hotels, restaurants, corporate offices, and conference centers.