Bellingham Technical College (Culinary Arts Program)

The Culinary Arts program, which is taught by an award-winning faculty, is designed to provide graduates with the skills and knowledge to function professionally in the hospitality industry as a sous chef, line cook, prep cook, or in a variety of management positions. The food service industry is one of the largest and fastest growing industries in the United States. Course work consists of theory, lab skill development, and internships.

Culinary graduates will demonstrate knowledge and skills of standards in sanitation, safety, personal hygiene, and pass the National Restaurant Association Educational Foundation ServeSafe Managerial Certification. Graduates will prepare, cook, bake, and present a variety of foods in a flavorful and artistic manner; demonstrate effective customer service, human relation and communication skills with co-workers, customers, and supervisors.

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Culinary Arts Program Cooking School Location

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