Culinary Arts Technical Certificate
Contact Information: Program Office 615-353-3783 or 615-353-3419,
Email: culinary.arts@nscc.edu
General Information
Course Requirements & Recommended Schedule
Program Website
Course Descriptions
General Information
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.
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, and basic baking.
• 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
• Line cook
• Pastry cook
• Prep cook
• Catering cook
Related Information
NSCC Culinary Arts program offers courses in Sanitation, Nutrition, and Supervisory Management which meet the ACF education requirements for certification in these areas.
Grading policy for Culinary Arts Majors
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.
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COURSE REQUIREMENTS
RUBRIC |
COURSE |
CLASS |
LAB |
CREDITS |
CUL 1010 |
Hospitality Management |
|
|
|
CUL 1015 |
Sanitation & Safety |
|
|
|
CUL 1020 |
Baking Skills |
|
|
|
CUL 1040 |
Culinary I |
|
|
|
CUL 1045 |
Culilnary II |
|
|
|
CUL 1050 |
Nutrition & Menu Planning |
|
|
|
CUL 2010 |
Purchasing & Cost Control |
|
|
|
CUL 2210 |
Internship I |
|
|
|
TOTAL CERTIFICATE REQUIREMENTS |
|
Recommended Full Time Schedule
| Fall Semester |
|
Credits |
| CUL 1010 |
Hospitality Management |
3 |
| CUL 1015 |
Sanitation & Safety |
2 |
| CUL 1040 |
Culinary I |
3 |
| CUL 1050 |
Nutrition & Menu Planning |
3 |
| |
|
|
| Spring Semester |
|
Credits |
| CUL 1020 |
Baking Skills |
3 |
| CUL 1045 |
Culinary II |
3 |
| CUL 2010 |
Purchasing & Cost Control |
3 |
| CUL 2210 |
Internship I |
1 |
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