2022-2023 Catalog 
    
    Oct 06, 2022  
2022-2023 Catalog

Culinary Arts, A.A.S.


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Associate of Applied Science (A.A.S.)
Contact Information:
Program Office 615-916-5595, Southeast Campus, Program Site, E-mail: culinary.arts@nscc.edu
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; and
  • Knowledge of nutrition principles, menu writing, cost and inventory control, and safety and sanitation principles.

Career Opportunities

  • Chef
  • Pastry Chef
  • Sous-Chef
  • Line Cook
  • Pastry Cook
  • Kitchen Manager
  • Assistant Kitchen Manager
  • Catering Production and Operations
  • Food Sales and Marketing

Culinary Arts Sous Chef Apprenticeship Program

An American Culinary Federation Certified Sous Chef (CSC) Registered Apprenticeship Program is available through Nashville State Community College. The CSC apprenticeship consists of the AAS degree in Culinary Arts and 4000 hours of on-the-job paid learning at an approved restaurant, hotel, or other food service facility. Successful completion of the ACF Certified Sous Chef Apprenticeship Program and the AAS degree result in the awarding of the degree from NSCC, the ACF CSC designation, a Certificate of Apprenticeship from the US Department of Labor, and a certificate from the ACF.

Grading Policy

A grade of “C” or above must be earned in culinary prerequisite courses to meet requirements for enrollment in subsequent courses. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation.

Transfer/Advising

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.

Internship Requirements

Students must complete an internship in an approved culinary arts production kitchen prior to completing the requirements for an A.A.S. degree in Culinary Arts.

Course Requirements


Required: NSCC 1010 - First Year Experience


General Education


Humanities/Fine Arts Elective (choose one)


Mathematics Elective (choose one)


Social/Behavioral Sciences Elective (choose one)


Total Required – Associate Degree: 61 Credits



 

 * This course is part of the general education core.

 

Recommended Full-Time Schedule


First Year


Second Year


Notes:


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).

 

* This course is part of the general education core.

 

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