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.