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!