Culinary Arts, A.A.S.

Associate of Applied Science (A.A.S.)
Contact Information: Program Office: 615-353-3783 or 615-353-3419,
Email: culinary.arts@nscc.edu
Accredited by the Accrediting Commission of the American Culinary Federation Foundation.

General Information
Course Requirements
Recommended Schedules
Program Website
Course Descriptions

General Information

The mission of the Culinary Arts program at Nashville State Community College is to:
• Be Middle Tennessee's foremost provider of formally trained culinarians.
• Prepare individuals for an immediate positive contribution within the hospitality industry by providing a fundamentally sound, progressive, relevant, and enriched culinary education.

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.
• 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

Related Information
NSCC Culinary Arts program offers courses in Sanitation, Nutrition, and Supervisory Management which meet the American Culinary Federation 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
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 two 300-hour paid work internships 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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COURSE REQUIREMENTS

RUBRIC	COURSE	CLASS	LAB	CREDITS
English
ENGL 1010	English Composition I	3	0	3
SPCH 1010	Speech	3	0	3
Humanities Elective
	Humanities Elective	3	0	3
Mathematics Elective (choose one)
	MATH 1710 College Algebra MATH 1510 Statistics MATH 1610 Finite Mathematics	3	0	3
Social Sciences Elective
	Social Sciences Elective	3	0	3
Accounting and Accounting Information Systems
ACCT 1104	Principles of Accounting I	3	0	3
AIS 1180	Intro to Microcomputing	2	2	3
AIS 1181	Business Software Applications	2	2	3
Technical Specialty
CUL 1010	Hospitality Management	3	0	3
CUL 1015	Sanitation & Safety	2	0	2
CUL 1020	Baking Skills	1	4	3
CUL 1040	Culinary I	2	2	3
CUL 1045	Culinary II	1	4	3
CUL 1050	Nutrition & Menu Planning	3	0	3
CUL 2010	Purchasing & Cost Control	3	0	3
CUL 2020	Advanced Baking & Pastry	1	4	3
CUL 2030	Garde Manger & Catering	1	4	3
CUL 2035	Table & Beverage Service	2	0	2
CUL 2050	Culinary III	1	4	3
CUL 2055	International Cuisine	1	4	3
CUL 2210	Internship I	0	0	1
CUL 2220	Internship II	0	0	1
TOTAL REQUIRED - ASSOCIATE'S DEGREE				60

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Recommended Full-Time Schedule

First Year

Fall Semester	Course	Credits
CUL 1010	Hospitality Management	3
CUL 1015	Santitation & Safety	2
CUL 1040	Culinary I	3
ENGL 1010	English Composition I	3
	Mathematics Elective (choose one) MATH 1710 College Algebra MATH 1510 Statistics MATH 1610 Finite Mathematics	3
AIS 1180	Intro to Microcomputing	3
Spring Semester	Course	Credits
CUL 1020	Baking Skills	3
CUL 1045	Culinary II	3
CUl 1050	Nutrition & Menu Planning	3
SPCH 1010	Speech	3
AIS 1181	Business Software Applications	3
Summer Semester	Course	Credits
CUL 2210	Internship I	1

Second Year

Fall Semester	Course	Credits
CUL 2010	Purchasing & Cost Control	3
CUL 2020	Advanced Baking & Pastry	3
CUL 2050	Culinary III	3
ACCT 1104	Principles of Accounting I	3
	Humanities Elective	3
Spring Semester	Course	Credits
CUL 2030	Garde Manger & Catering	3
CUL 2035	Table & Beverage Service	2
CUL 2055	International Cuisine	3
CUL 2220	Internship II	1
	Social Sciences Elective	3

 

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