Program Office: 615-353-3400, E-mail: firstname.lastname@example.org, Program Site
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 that develop cooking skills and provide instruction in purchasing, cost control, sanitation, nutrition, and supervision.
Graduates of the program should 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, and basic baking;
- A working knowledge of culinary theory and terms, and the ability to operate within a kitchen production facility; and
- Knowledge of nutrition principles, menu writing, cost and inventory control, and safety and sanitation principles.
- Line Cook
- Pastry Cook
- Prep Cook
- Catering Cook
NSCC Culinary Arts program offers courses in Sanitation, Nutrition, and Supervisory Management that meet the ACF education requirements for certification in these areas.
A grade of “C” or above must be earned in all Culinary Arts courses prior to graduation.
This certificate is designed so that a student can apply all of the required courses toward a Nashville State A.A.S. degree. A student who plans to apply the certificate toward an A.A.S. degree should consult his/her advisor about articulation options.
Students must complete one 300-hour paid work internship in an approved culinary arts production kitchen prior to completing the requirements for an A.A.S. degree in Culinary Arts.