2013-2014 Catalog 
    
    May 19, 2019  
2013-2014 Catalog [ARCHIVED CATALOG]

Culinary Arts Technical Certificate


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Technical Certificate
Program Office:
615-353-3400, E-mail: culinary.arts@nscc.edu, 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.

Career Opportunities

  • Line Cook
  • Pastry Cook
  • Prep Cook
  • Catering Cook

Related Information

NSCC Culinary Arts program offers courses in Sanitation, Nutrition, and Supervisory Management that meet the ACF education requirements for certification in these areas.

Grading Policy

A grade of “C” or above must be earned in all Culinary Arts courses prior to graduation.

Transfer/Advising

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.

Internship Requirements

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.

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