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Spring, 2005
 Content: • A way forward
BCC's culinary arts program offers a number of options PITTSFIELD Suzanne Hobbs thought she wanted to work in education. But after two years of working and attending Berkshire Community College, she felt she wasn't on the right path. A year ago, Hobbs started thinking about BCC's culinary arts program. Now, two semesters into the program, her goal is to become a pastry chef and to open her own business. "I thought I could combine my love for art and creativity into making pastry," said Hobbs in between making pizza dough in her garde manger and pantry class at BCC. Garde manger refers to the person responsible for preparing cold foods. In order for Hobbs to fulfill her dream, she may need a bachelor's degree from a four-year college. BCC has a program that will help her accomplish that. Carlton Maaia, chairman of the BCC hospitality administration department, said Hobbs could elect to fulfill a specific number of credits at BCC and then transfer to the University of Massachusetts at Amherst. Maaia said several former BCC students have earned associate's degrees and then attended Johnson & Wales University. But a four-year degree isn't always necessary to land a good job, said Maaia. "The program's objective, beyond teaching a skill, is to open up some doors [students] haven’t thought about," said Maaia. "You can come through this program and do nothing or you can come through this program and really get hungry." A 61-credit associate's degree allows students to concentrate in culinary arts, hotel and restaurant management, or travel and tourism. Students must participate in a cooperative of some sort in the field as part of their graduation requirement. Certificate program Students not interested in an associate's degree can enter the culinary arts certificate program. The 29-credit program teaches students about food preparation, sanitation, nutrition, baking principles, and buffet and banquet techniques, among other things. Career paths and study of the hospitality industry also are covered.
BCC charges $113 per credit, which includes tuition and service and lab fees. BCC distributes a voluntary survey to its graduates asking them about job placement and a variety of other questions. The college does not have specific job tracking statistics on culinary arts graduates. Maaia joined the culinary program a few months after it was established in 1978. He named more than 15 graduates, some recent, some not, who are living and working in the hospitality business in Berkshire County. BCC graduates include Fred Kruger, owner of Powderhounds restaurant, Taconic Restaurant head chef Bridget Lewis, and Micha and Shana Powell, who are part-owners of Patrick's Pub. Maaia said he encourages his students to see the many jobs the hospitality industry has to offer.
"When students say they want to go into food service, some parents worry that could mean flipping hamburgers somewhere," said Maaia. "I tell [students] to think about everything they use. Somebody is creating it, buying it and selling it. Each of those is a job."  RETURN TO TOP |
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