November 25, 2013 -
Nashville State Community College’s Southeast Campus is celebrating the construction of two new kitchens that will double the culinary arts program’s capacity. (more)
The Culinary Arts program has moved to the NSCC Southeast Campus (Map to Southeast Campus).
The Culinary Arts Technical Certificate program prepares students for entry-level employment in a wide range of commercial food preparation facilities such as restaurants, hotels, and bake shops. Students learn principles of sanitation and safety in a food service facility, basic knife skills, cooking methods, ingredient identification, fundamentals of the professional bake shop, and vegetable, starch, and meat cookery. Students gain skills in menu planning and development, food cost, and purchasing principles. Graduates possess a working knowledge of culinary theory and vocabulary, the ability to work as members of a team, and the confidence to operate in a fast-paced environment.
Want your degree in the fastest time possible?
Expressway Culinary Arts Technical Certificate
NSCC Expressway Fast Track Cohort programs allow you to complete your degree in the fastest time possible. Talk to an advisor and visit nscc.edu/expressway-cohort-program for more Expressway Cohort Program information.
Earn a One-Year Technical Certificate or a Two-Year A.A.S. Degree in Culinary Arts
The Culinary Arts Technical Certificate is a 20 credit-hour program that can be completed in one year. All of the required Culinary Arts Technical Certificate courses can be applied toward the Nashville State Associate of Applied Science degree in Culinary Arts if students choose to continue their education. Students who plan to apply the certificate toward an A.A.S. degree should consult their advisors about articulation options.
Please visit NSCC Consumer Information to learn more about Gainful Employment Disclosures.
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 will be able to demonstrate:
Professional cooking and baking is a dynamic industry, with many career opportunities for those with experience and a Culinary Arts degree who are open to challenges, who need an outlet for their creativity, and who desire a non-traditional work environment.
Working chefs create, cook, teach, manage people and businesses, write menus, and learn constantly. The Culinary Arts program at Nashville State provides an extremely cost-efficient way for a future chef to gain a great education and begin their own culinary career path.
Culinary Arts students receive training in the basics of cooking and baking, learning through both theory and practice. Students prepare a variety of foods and ingredients, practicing the skills necessary for successful work as cooks in a wide range of settings.
The typical student who graduates the program and has one full year of kitchen work experience will find career opportunities as a line cook in restaurants and hotels, a cook for caterers, or as a personal chef. With a few more years of experience, the same student may be presented with opportunities as a Sous Chef (Assistant Chef) or perhaps the position of Chef in a small restaurant.
As experience and abilities grow, so does the chef's potential income and job opportunities. The range of opportunities revolving around food and cuisine include restaurant and hotel chefs, pastry chefs, kitchen managers, personal and catering chefs, and all of the training positions which lead to these challenging and well-compensated posts. Other opportunities include those of food writers or teachers, as well as positions in restaurant management and food sales.
Individuals with an entrepreneurial spirit may pursue starting a small business revolving around the preparation of food for customers. Many entrepreneurs start small food service businesses such as cafés, restaurants, or catering companies, successfully utilizing their ability to cook great food and work with people.
There is a strong demand for trained culinarians (cooks, bakers, chefs, and pastry chefs). The mission of the Culinary Arts program at Nashville State is to prepare students to meet that demand. A Culinary Arts degree from Nashville State is a great way to start a career in the fabulous world of food and cuisine.
Pursuing a culinary education includes costs above tuition and school fees. Students are required to purchase their own tools (such as knives) and appropriate chef's clothing for the food production kitchen. Other expenses may also be incurred, including ingredients needed to prepare recipes for projects or homework assigned outside of class.
Tom Loftis, Assistant Professor/Program Coordinator, Southeast Campus, 615-916-5595
Chef Tom Loftis became a full-time instructor of Culinary Arts at Nashville State Community College in 2003 after serving two years as an adjunct instructor in the Community Education Program. Prior to coming to Nashville State, Chef Loftis served as the Executive Chef at Temple Hills Golf and Country Club in Franklin, Tennessee. From 1999 until 2002, Chef Loftis was employed at the Renaissance Nashville Hotel, working in both restaurant and banquet settings and training under Chef Michael Folz.
B.S., Business Management, Belmont University, 1979
A.A.S., Culinary Arts, Nashville State Community College, 2003
Marylou Tate, Assistant Professor, Southeast Campus, 615-916-5596
Chef Tate has more than twenty years experience in the culinary field including five years as the Catering Manager for GTECH Corporation, an international gaming and lottery company headquartered in Rhode Island, and ten years as Executive Chef for Summa Health System, a three-hospital system in Akron, Ohio. Chef Tate served three years as an adjunct instructor prior to becoming a full-time instructor in 2009. She has also taught classes for various community groups and organizations, high schools, and for Viking Corporation.
A.O.S. Culinary Arts, Johnson and Wales University, 1990
B.A.A. Business/Accounting, Cleveland State University, 1983
Robert Siegel, Instructor, Southeast Campus, 615-916-5895
March 22, 2013 -
Nashville State Chef Marylou Tate and Culinary Arts student Susan Boase are featured in the spring issue of Sizzle, the American Culinary Federation nationwide magazine for culinary students. Read...
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