BCC’s Culinary Arts and Hospitality Administration Programs proudly present…

International & Gourmet Dinner Series

SPRING 2017

1350 West Street, Pittsfield, MA 01201 | www.berkshirecc.edu

International & Gourmet Dinner Series

SPRING 2017

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

As part of the learning experience, our students will now be managing reservations. Please call the Hospitality Reservation Line at 413-236-2120 and leave the following information:

• Your name and phone number

• Name/date of the dinner you wish to attend

• Number of guests in your party

• Entree choices

We will call you back to confirm your reservation (or wait-list status).

CANCELLATIONS

Please call 413-236-2120 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 adults | $18 middle & high school students | $12 children (10 & 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.

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!

2017 Calendar of Dinners

WEDNESDAYS AT 6:30 PM

March 8 ...Authentic Irish

March 22 ....Mediterranean's Best

March 29 ....Une Bouche�e par la Seine

April 5 ....An alps appetite

April 12 ....Surf & Turf

April 26 ....Mangia Italiana

May 3 .... A Prime Example

of Perfection*

May 10 .... A Prime Example

of Perfection*

* 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.

Mediterranean's BestM A R C H 2 2

APPETIZERSpanakopita

Greek pastry with spinach, feta & onions

BREADBlack Olive Bread

SALADSicilian Salad

Arugula, greens, celery, tomatoes, cucumbers, capers & red onions in a light vinaigrette

ENTRÉESpanish Paella

Traditional rice dish with shrimp, clams, mussels & chorizo sausage

— OR —

Mediterranean ChickenCouscous based dish with marinated chicken, tomatoes, artichokes,

basil, green olives & pepperoncini in a delicate lemon wine sauce

DESSERTPinwheels

Puff pastry with a fig filling

Authentic IrishM A R C H 8

APPETIZERBlue Cheese & Walnut Tartlettes

BREADIrish Soda Bread

SOUPCheddar Ale

ENTRÉETraditional Shepard’s Pie

— OR —

Irish Salmon with Colcannon (potatoes & cabbage)

DESSERTBread Pudding with Caramel Whiskey Sauce

An alps appetiteA P R I L 5

APPETIZERCheese & Potato Pierogi

BREADPretzel Rolls

SOUPGerman Sausage & Kale

ENTRÉEJaeger Schnitzel

Pork tenderloin with a traditional mushroom wine sauce

— OR —

RinderrouladenFlank steak stuffed with bacon & onion topped with a brown sauce

Served with braised red cabbage, apple & spätzle

DESSERTWarm Apple Strudel with Vanilla Ice Cream

Une Bouche�e par la Seine

A B I T E B Y T H E S E I N E

M A R C H 2 9

APPETIZERCoquilles St. Jacques

Sea scallops in a rich cream sauce with mushrooms

BREADClassic French Bread with Baked Camembert

SOUPClassic French Onion

ENTRÉERoast Tenderloin Medallions with Bordelaise Sauce

— OR —

Petite Blanquette de Poulet à l'Estragon (Tarragon Chicken)Both served with roasted carrot & zucchini seasoned

with Herbes de Provence & potato croquettes

DESSERTChoux à la Crème

Cream puffs with a chocolate ganache

F R O M T H E

Blue of the Sea T O T H E

Green of the GrassS U R F & T U R F

A P R I L 1 2

APPETIZERScallops Wrapped in Bacon

BREADGarlic Parmesan Biscuits

SOUPNew England Clam Chowder

ENTRÉEBaked Stuffed Shrimp & Filet Mignon

Served with classic béarnaise sauce, rice pilaf with caramelized onions & golden raisins, & broccoli with lemon butter

DESSERTBailey's Cookies & Cream Parfait

Mangia ItalianaA P R I L 2 6

APPETIZERBruschetta on Crostini

Fresh tomatoes, basil, garlic, olive oil & balsamic served on a garlic crostini

BREADRoasted Garlic Rosemary Bread

SALADItalian Romaine with Lemon Vinaigrette

ENTRÉEStuffed Shells Bolognese

— OR —

Veal Saltimbocca with Marsala Sauce over LinguiniBoth served with grilled asparagus with garlic

DESSERTTirasmisu

a prime Example of Perfection

M A Y 3

APPETIZERStuffed Mushrooms

BREADGarlic Bread

SALADWaldorf Salad

Fresh fruit tossed with Boston lettuce with Chantilly dressing

ENTRÉERoast Prime Rib with Thyme au Jus

Served with duchess potatoes and haricots verts in herb butter

DESSERTOreo Cheesecake

a prime Example of Perfection

M A Y 1 0

APPETIZERStuffed Mushrooms

BREADGarlic Bread

SOUPBroccoli & Cheese Soup

ENTRÉERoast Prime Rib with Thyme au Jus

Served with duchess potatoes and haricots verts in herb butter

DESSERTOreo Cheesecake

Complete your course foundation at BCC and then transfer to a baccalaureate institution.

For more information call 413-499-4660, Ext. 4606

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.

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