2022-2023 Catalog 
    May 25, 2024  
2022-2023 Catalog [ARCHIVED CATALOG]

Fundamental Cook Technical Certificate

Return to {$returnto_text} Return to: Programs of Study

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


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
  • CULA 2180   Culinary Internship 1 Credit
  • HMGT 1030   Introduction to Hospitality 3 Credits

Total Certificate Requirements: 16 Credits


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).

Return to {$returnto_text} Return to: Programs of Study