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Sep 12 2017

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Culinary Arts A.A.S.

Overview

The ingredients for a culinary career

Randy Rayburn School of Culinary Arts at NSCC

Nashville State’s two-year Culinary Arts A.A.S. degree prepares students for careers as chefs and culinary professionals in the dynamic cooking and baking industry. Develop the skills to run a successful kitchen from the necessary cooking techniques to the business side of purchasing, cost control, sanitation, nutrition and supervision.

Our mission

The mission of the Culinary Arts program is to prepare students to meet the strong demand for trained culinarians (cooks, bakers, chefs, and pastry chefs). A Culinary Arts degree from Nashville State is a great way to start a career in the fabulous world of food and cuisine.

Enter the job market quickly

The one-year Culinary Arts Technical Certificate prepares students for entry-level employment in a wide range of commercial food preparation facilities.

Volunteer/Employment Requests

Post job opportunities for culinary students: click here .

Awards

NSCC Culinary Student Chosen as Almost Famost Famous Chef® Winner

Budding chef and culinary student Marcio Florez won the San Pellegrino® Almost Famous Chef® South Regional Competition sponsored by San Pellegrino® in Dallas, Texas. Florez, with four other culinary student finalists, now advances to the final competition in Napa Valley, California. Marcio’s winning dish was titled “Meat and Three,” a combination of Southern and Peruvian flavors. Video

Program Costs

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.

Accreditation

Our accreditation
The Culinary Arts A.A.S. degree program is accredited by the Accrediting Commission of the American Culinary Federation Education Foundation. The program offers courses in sanitation, nutrition, and supervisory management which meet the American Culinary Federation education requirements for certification in these areas.

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