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BCC’s Culinary Arts and Hospitality Administration Programs proudly present…
International & Gourmet Dinner Series
SPRING 2016
1350 West Street, Pittsfield, MA 01201 | www.berkshirecc.edu
International & Gourmet Dinner Series
SPRING 2016
BCC’s Culinary Arts and Hospitality Administration programs extend an invitation to the community to join us at
Berkshire Community College for our spring dinner selections.
LOCATION & TIME
Berkshire Community College, 1350 West Street, Pittsfield, MA Susan B. Anthony Center Dining Room, Lower Level 6:30 PM (Wednesday evenings)
RESERVATIONS
Reservations are required and may be made by calling Sharon Aleksa at 413-236-2106 Monday – Friday between 8:00 AM and 3:30 PM only.
Please have your entrée selections ready when making reservations. Email requests are not accepted.
CANCELLATIONS
Please call 413-236-2106 to cancel your reservation. If you must cancel after 3:30 PM on the evening of the dinner, call 413-236-6601.
DINNER PRICES
• $25 for adults
• $18 for middle and high school students
• $12 for children (10 and under)
The price includes an appetizer, salad and/or soup, entrée, vegetable, bread, dessert, soda, coffee, tea and one complimentary glass of wine.
A non-refundable prepayment is required for parties of 6 or more.
Gratuities are not required, but are appreciated.
2016 Calendar of Dinners
WEDNESDAYS AT 6:30 PM
March 9 ...A Taste of Ireland
March 23 ....Harbor Faire
March 30 ....Amore Italia
April 6 ....An Evening in Paris
April 13 ....Seaside Bistro
April 27 ....Island Cruise
May 4 ....Prime & Dine*
May 11 ....Prime Country*
* Due to the popularity of the prime rib dinners, out of fairness to everyone, individuals and parties will be limited to reserving seats for only one of the two prime rib dinners being offered. Thank you for understanding.
This warning is per the Health Department: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
A Taste of IrelandM A R C H 9
APPETIZERStuffed Red Potatoes
SOUPCheddar Ale
BREADIrish Soda Bread
ENTRÉEChicken and Dumplings with Carrots
— OR —
Traditional Corned Beef and Cabbage with Red Potatoes and Carrots
DESSERTBailey’s Irish Cheesecake
Harbor FaireM A R C H 2 3
APPETIZERCrab Cakes with Remoulade Sauce
SALADDinner Salad with Lemon Vinaigrette
BREADCheese Biscuits
ENTRÉEShrimp Scampi
— OR —
Baked Scrod Cozze Served with Linguini
Both Served with Sautéed Green and Yellow Squash
DESSERTCaramel Apple Strudel
Amore ItaliaM A R C H 3 0
APPETIZERProsciutto Pinwheels
SOUPPasta Fagioli
BREADItalian Garlic Bread
ENTRÉEBraciole
— OR —
Chicken Marsala
Both Served with Gorgonzola Mashed Potatoes and Sautéed
Green Beans with Almondine
DESSERTCannoli Cream Cups
An Evening in ParisA P R I L 6
APPETIZERMini French Onion Tartlets
SOUPFrench Onion Soup
BREADClassic French Baguette
ENTRÉEBeef Bourguignon Over Buttered Egg Noodles
— OR —
Coquille St. Jacques
DESSERTRaspberry Brûlée
Seaside BistroS U R F & T U R F — A P R I L 1 3
APPETIZERPastry Wrapped Baked Brie
SALADCaesar Salad with Anchovies
BREADOnion Dinner Roll
ENTRÉEFilet Mignon &
Shrimp Kabobs with Onion and Pineapple
Both Served with Rice Pilaf and a Vegetable Medley
DESSERTTiramisu
Island CruiseB U F F E T — A P R I L 2 7
APPETIZERShrimp Cocktail
SALADCaprese Salad
Tropical Fruit Salad
BREADParmesan Puffs
ENTRÉESChicken Munster
Stuffed Sole
CARVING STATIONRoasted Sirloin Strip
Roast Pork Tenderloin
SIDESPineapple Fried Rice
Cruise Ship Mac and Cheese
Vegetable Medley
DESSERTAssorted Mini Desserts Including:
Key Lime Pie
Cheesecakes
Chocolate Mousse Cake
Prime & DineM A Y 4
APPETIZERVegetable Platter with Hummus and Pita Chips
SALADMixed Greens with
Goat Cheese, Cranberry and Pomegranate Vinaigrette
BREADHerb Focaccia
ENTRÉERoast Prime Rib with au Jus
Served with Duchess Potatoes and Roasted Brussels Sprouts
DESSERTChocolate Fruit Tartlet
Prime CountryM A Y 1 1
APPETIZERVegetable Platter with Hummus and Pita Chips
SALADMixed Greens with
Goat Cheese, Cranberry and Pomegranate Vinaigrette
BREADHerb Focaccia
ENTRÉERoast Prime Rib with au Jus
Served with Duchess Potatoes and Roasted Brussels Sprouts
DESSERTChocolate Fruit Tartlet
Complete your course foundation at BCC and then transfer to a baccalaureate institution.
For more information call 413-499-4660, Ext. 4606Start Here. Go Anywhere.
HOSPITALITY ADMINISTRATIONTRANSFER OPTION
Hospitality AdministrationASSOCIATE DEGREE
The Hospitality Administration program at BCC prepares you for re-sponsible positions in all aspects of the growing hospitality industry.
In addition to the basics, training includes courses and seminars in hospitality administration and culinary arts. Courses in accounting, communication, economics, English, and math help to round out your education and prepare you for a challenging and rewarding career.
Classroom learning is supplemented by practical experience in BCC’s cooking laboratory where you learn menu planning, safety, sanitation, use of restaurant equipment, basic cooking and dining room service. Designed to be accomplished in two years, successful completion of the 61-credit program earns you an Associate in Science degree. You are then ready to either enter the job market or transfer your credits to a baccalaureate institution to continue your education. The choice is yours.
If you choose to continue your education, bachelor’s degrees are avail-able in such areas as dietetics, food service administration, hotel and restaurant management, resort management and vocational education in hotel and restaurant management.
Culinary ArtsCERTIFICATE
The 28-credit Culinary Arts certification program at BCC prepares you for employment in responsible food preparation positions in just one year.
Classroom work is supplemented by practical experience in BCC’s cooking laboratory. From this county’s most respected chefs, you learn food preparation, plate presentation, and buffet and banquet techniques for small and large groups.
Other topics include sanitation, nutrition, baking principles, food service and controls used in managing a professional kitchen, career paths, and a study of the hospitality industry.
You learn exactly what you’ll need to succeed. BCC’s certificate program was reviewed by a panel of food service professionals from the Berkshire County area. These professionals charted the duties and tasks of a professional cook, listed worker traits and attitudes, and de-scribed state-of-the-art tools and equipment. BCC’s Culinary Arts program incorporates these standards and is state-of-the-art.
Upon completion of the program, you will be ready for a demanding and challenging career that offers personal, financial, and professional satisfaction.
Delve into BCC’s Culinary Arts and Hospitality Administration programs. From the Culinary Arts one-year certificate program to the Hospitality Administration Career Option and Transfer Option Associate in Science Degrees, BCC offers classes where students elect a concentration in culinary arts or food and beverage management, or choose from a blend of professional electives. Many of our graduates own and operate their own restaurants and/or are working in the many fine hotels, resorts and restaurants in the Berkshires.
For more information, contact Carlton Maaia at 413-236-4606 or the BCC Office of Admissions at 413-236-1630.
Taste What BCC Has to Offer!