Culinary Arts Hero

Culinary Arts Apprenticeship

Overview

The Randy Rayburn School of Culinary Arts at Nashville State Community College has partnered with several facilities within the hospitality industry in the Nashville and Middle Tennessee area to launch an American Culinary Federation Certified Apprenticeship Program for students interested in becoming a chef. These programs are registered with the U.S. Department of Labor Bureau of Apprenticeship and Training.

ACF Certified Sous Chef Apprenticeship

The ACF Certified Sous Chef Apprenticeship program is a 4000-hour on-the-job learning apprenticeship that is combined with the A.A.S. degree in Culinary Arts.

This program can be completed in as little as 24 months. The Certified Sous Chef certification exam will be administered during the summer semester of the second year of the program.

Potential career opportunities: Sous chef, supervisor, line cook, garde manger cook/chef, pastry cook/chef, banquet cook/chef, among others.

ACF Certified Culinarian Apprenticeship

The ACF Certified Culinarian Apprenticeship program is a 2000-hour on-the-job learning apprenticeship that is combined with the Culinary Arts Technical Certificate.

This program can be completed in as little as 12 months.

Potential career opportunities: line cook, pastry cook, prep cook, catering cook, etc.

ACF Certified Fundamental Cook Pre-Apprenticeship

The ACF Certified Fundamental Cook Pre-Apprenticeship program is a 1000-hour on-the-job learning pre-apprenticeship that is combined with the Fundamental Cook Technical Certificate.

This program can be completed in as little as 1 semester.

Potential career opportunities: line cook, pastry cook, prep cook, catering cook, etc.

ACF Certified Fundamental Cook High School Pre-Apprenticeship

The ACF Certified Fundamental Cook Pre-Apprenticeship for High School students is a 1000-hour on-the-job learning pre-apprenticeship that is combined with the Fundamental Cook Technical Certificate.

This program is completed during a high school student's junior and senior years of high school.

Potential career opportunities: line cook, pastry cook, prep cook, catering cook, etc.

Our Mission

The Mission of the Randy Rayburn School of Culinary Arts at Nashville State Community College is to train current and future culinarians for successful careers in the food and hospitality industry. The experience is immersive and rewarding, led by professional culinarians with years of experience, and through the collaboration of students, industry partners, and educational providers to result in the production of a career pipeline of trained culinary and hospitality professionals for the ever-expanding hospitality industry in Middle Tennessee and beyond.