Fundamental Cook Technical Certificate

Print Degree Planner (opens a new window) |

Program Office: 615-916-5595, Southeast Campus, Program Site, E-mail: culinary.arts@nscc.edu

The Culinary Arts technical certificate is designed to provide fundamental skills in food preparation, cooking and baking. Employment is broadly available for people with creativity, imagination, and the willingness to work.

Graduates of the program should be able to demonstrate:

Technical skills used in food preparation.
The principles of food identification, food utilization.
Basic supervisory skills for effective use of people and resources in foodservice operations.
Proper use and maintenance of professional foodservice equipment.
Professionalism necessary for working successfully with subordinates, peers, supervisors, suppliers, customers, and industry professionals.

Career Opportunities

Line Cook
Pastry Cook
Prep Cook
Catering Cook

Fundamental Cook Apprenticeship Program

An American Culinary Federation Certified Fundamental Cook (CFC) Pre-Apprenticeship Program is available through Nashville State Community College. The CFC pre-apprenticeship consists of the 16-credit hour Technical Certificate in Fundamental Cooking and 1000 hours of on-the-job paid learning at an approved restaurant, hotel, or other food service facility. Successful completion of the ACF Fundamental Cook

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 the Culinary Arts Technical Certificate or the Culinary Arts Associate of Applied Science Degree.

Course Requirements

CULA 1009 – Culinary Math Skills 1 Credit
CULA 1200 – Sanitation and Food Safety 2 Credits
CULA 1305 – Nutrition for Culinary Arts 3 Credits
CULA 1310 – Fundamentals of Baking 3 Credits
CULA 1320 – Culinary I (Fundamentals) 3 Credits
CULA 1000 Career Development for the Hospitality Industry 1 Credit
OR
CULA 2180 Culinary Internship 1 Credit
HMGT 1030 Introduction to Hospitality 3 Credits

Total Certificate Requirements: 16 Credits

NOTE

Additional course requirements: The Tennessee Board of Regents requires that students either demonstrate the appropriate skill levels in math, reading, and/or writing before enrolling in college-level courses or enroll in appropriate co-requisite experiences with college-level courses to develop competency in those skills while performing college-level work. ACT/SAT scores, classic ACCUPLACER test scores, next-generation ACCUPLACER test scores, or other relevant information determine whether a student needs to enroll in co-requisite courses in math, reading, and/or writing (English).