Associate of Applied Science (A.A.S.)
Contact Information: Program Office 615-353-3400, Email: firstname.lastname@example.org
Accredited by the Accrediting Commission of the American Culinary Federation Foundation.
Culinary Arts education prepares students for careers as chefs and culinary professionals in a variety of hospitality businesses. The program includes a core of culinary arts courses which develop cooking skills and provide instruction in purchasing, cost control, sanitation, nutrition, and supervision. In addition, students receive a well-rounded academic experience including business, computer, and liberal arts courses preparing students for a successful career as culinary professionals.
Graduates of the program will be able to demonstrate:
- The ability to think creatively and work effectively in team environments within a kitchen production facility.
- Competency in food production cooking methods including hot and cold foods, baking and pastry, international dishes and contemporary American cuisine.
- A working knowledge of culinary theory and terms, and the ability to operate within a kitchen production facility.
- Knowledge of nutrition principles, menu writing, cost and inventory control, and safety and sanitation principles.
- Pastry Chef
- Line Cook
- Pastry Cook
- Kitchen Manager
- Assistant Kitchen Manager
- Catering Production and Operations
- Food Sales and Marketing
NSCC Culinary Arts program offers courses in Sanitation, Nutrition, and Supervisory Management which meet the American Culinary Federation education requirements for certification in these areas.
A grade of “C” or above must be earned in all culinary arts courses prior to graduation.
The A.A.S. degree is designed to prepare a student for employment upon graduation. Some universities, at their discretion, accept some technical courses for transfer. A student who plans to transfer to a university should consult his/her advisor and the receiving university about transfer and articulation policies. Failure to do so could result in loss of transfer credits.
Students must complete two 300-hour paid work internships in an approved culinary arts production kitchen prior to completing the requirements for an A.A.S. degree in Culinary Arts.