Baltimore International College School of Culinary Arts Baltimore, Maryland
General Information
Private, coeducational, four-year college. Urban campus. Founded in 1972. Accredited by Middle States Association of Colleges and Schools.
Program Information
Offered since 1972. Program calendar is divided into semesters. 12-month certificate in professional culinary arts. 2-year associate degree in professional cooking and baking. 2-year associate degree in professional cooking. 2-year associate degree in professional baking and pastry. 22-month certificate in culinary arts-evening program. 4-year bachelor’s degree in hospitality/business management. 4-year bachelor’s degree in hospitality/business management with marketing concentration. 4-year bachelor’s degree in culinary management.
Program Affiliation
American Culinary Federation; Council on Hotel, Restaurant, and Institutional Education; International Association of Culinary Professionals; National Restaurant Association.
Areas of Study
Baking; beverage management; buffet catering; classical cuisine; confectionery show pieces; controlling costs in food service; convenience cookery; culinary skill development; food preparation; food purchasing; food service communication; garde-manger; hotel operations; international cuisine; introduction to food service; kitchen management; management and human resources; marketing; meal planning; meat fabrication; menu and facilities design; nutrition; patisserie; restaurant operations; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.
Facilities
21 classrooms; 2 computer laboratories; garden; gourmet dining room; learning resource center; library; public restaurant; snack shop; student lounge; 7 teaching kitchens; 2 public hotels; auditorium; student parking lot.
Student Profile
800 full-time.
Faculty
35 total: 15 full-time; 20 part-time. 5 are industry professionals; 1 is a master baker; 9 are culinary-certified teachers. Prominent faculty: Jan Bandula, CMPC, CCE, AAC; Charles Talucci, CEC; Greg Wentz, CEC; Faith Kling, CEC. Faculty-student ratio: 1:18.
Special Programs
Externships, participation in honors program at campus in Ireland for qualified students, accelerated programs.
Typical Expenses
Application fee: $35. Tuition: $7744 per semester.
Financial Aid
In 2005, 582 scholarships were awarded (average award was $3862). Program-specific awards include scholarships for alumni returning to complete bachelor’s degree, Career Opportunity Grant, Leadership Grant. Employment placement assistance is available. Employment opportunities within the program are available.
Housing
Coed housing available.
Application Information
Students may begin participation in January, May, July, and September. Applications are accepted continuously. Applicants must submit a formal application and submit a formal application, academic transcripts, SAT or ACT scores.
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Contact
Kristin Ciarlo
Director of Admissions
School of Culinary Arts
17 Commerce Street
Baltimore, MD 21202-3230
Telephone: 410-752-4710 Ext. 120
Fax: 410-752-3730
E-mail: admissions@bic.edu
World Wide Web: http://www.bic.edu.
Director of Admissions
School of Culinary Arts
17 Commerce Street
Baltimore, MD 21202-3230
Telephone: 410-752-4710 Ext. 120
Fax: 410-752-3730
E-mail: admissions@bic.edu
World Wide Web: http://www.bic.edu.
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