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about the program of study 


Culinary Arts equips students with the foundational skills necessary to pursue careers in the culinary field as a banquet chef, caterer, executive chef, and food and beverage manager. Courses cover topics that range from kitchen safety and sanitation, history of the foodservices industry, careers, nutrition, recipe basics, proper kitchen tools and equipment, and kitchen staples, to food presentation, advanced cooking principles, bakeshop preparation skills, professionalism, and business opportunities. Upon completion of this program of study, students will have applied a full range of knowledge and skills in culinary arts and built a professional portfolio in preparation for future training at the postsecondary level.

Culinary Arts 1

The first level of Culinary Arts prepares students for education in the food production and service industry. Content provides students the opportunity to acquire marketable skills by examining both the industry and its career opportunities and by developing food preparation and service and interpersonal skills. Laboratory facilities and experiences simulate commercial food production and service operations. 

CULINARY ARTS 2

The second level of Culinary Arts prepares students for education in the food production and service industry. Content provides students the opportunity to acquire marketable skills by demonstrating the principles of safety and sanitation, food preparation skills, and teamwork to manage an environment conducive to quality food production and service operations. Laboratory facilities and experiences simulate commercial food production and service operations. 

CULINARY ARTS 3

Culinary Arts 3 prepares students for gainful employment and/or entry into postsecondary education in the food production and service industry. Content provides students the opportunity to apply the marketable culinary arts skills they have acquired by assuming increasingly responsible positions including participation in a cooperative education experience. Dual Credit with Chattanooga State Tech Community College. Can get ServSafe Food Manager Certification. 

CULINARY ARTS 4

Culinary Arts 4 is the capstone course in the Culinary Arts program of study intended to prepare students for careers such as personal chef, caterer, executive chef, and food and beverage manager. Course content covers the components of commercial kitchen safety and sanitation, food presentation, bakeshop preparation skills, sustainability practices, professionalism, and business opportunities. Upon completion of this course, proficient students will have applied the full range of knowledge and skills acquired in this program of study toward the planning and catering of an event approved by the instructor. Can get ServSafe Food Manager Certification. Dual Credit with Chattanooga State Tech Community College. 

CULINARY ARTS work-based learning

This course is designed for the student to gain experience in the culinary industry in order to equip them for the workplace.

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DUAL CREDIT OPPORTUNITIES


Dual Credit is available for Culinary Arts 3 and Culinary Arts 4 with Chattanooga State Community College. 

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INDUSTRY CERTIFICATIONS



ServSafe

The ServSafe Manager Certification verifies that a manager or person-in-charge has sufficient food safety knowledge to protect the public from foodborne illness. Individuals that successfully pass the 90-question, multiple-choice exam will receive a ServSafe Manager Certification and wallet card. The ServSafe Manager Certification is accredited by the American National Standards Institute (ANSI) under the Conference for Food Protection Standards.

CAREER OUTLOOK


The New York Times in June 2012, the Tennessean in January 2016, and the Food and Wine online journal exclaim that Tennessee’s new stage is in the kitchen. The praise goes to the farmers and chefs who are choosing to work together to provide fresh local ingredients for farm-to-table and food fusion experiences to customers. A few areas in Tennessee that are booming with excitement for culinary satisfaction are Chattanooga, Memphis, and Nashville: The Gulch, East Nashville, Midtown, Germantown, and the Food Truck industry. Restaurateurs are continuing to move into Tennessee. According to Tennessee Department of Labor and Workforce Development data, the outlook for this occupation group is very good, occupations are expected to be in demand with employers, and the growth rate is positive. There are more job openings annually than there are training completers.

An important fact to point out is that counties with the lowest number of potential candidates were mostly urban and suburban counties in Tennessee. To attain a job opening in Tennessee, applicants need to be open and willing to move to become a potential candidate for jobs in the culinary arts occupation group. Faster than the average occupation growth nationally, employment for chefs and head cooks are expected to grow seven percent from 2014 to 2024. A greater demand for high-quality dishes at a variety of dining venues will stem from population and income growth and consumers favoring healthier meals and faster service. These trends will contribute to new establishments and more chefs and head cooks needed to support he consumer’s wants. Job opportunities are best for potential candidates with several years of experience. Competition and the highest paying jobs will be at upscale restaurants and hotels. Employment for food service managers is projected to grow 5.6 percent from 2014 to 2024. Population and income growth are expected to grow resulting in a demand for more dining establishments. These establishments will require food service managers to oversee food preparation and service. 

Culinary ArtsRelated Occupations with the Most Annual Average Openings in Tennessee (2014-2024)

Occupations Total Percent Change Total Annual Avg. Openings
Chefs and Head Cooks 2.90% 50
Cooks and Food Preparation Workers 6.10% 2,365
First-Line Supervisors of Food Preparation and Serving Workers 9.80% 695
Food and Beverage Serving Workers 7.10% 6,980
Other Food Preparation and Serving Related Workers 4.70% 1,720
Source: TN Dept of Labor & Workforce Dev, Div Emp Sec, R&S Downloaded: 01/17/2018 9:49 AM

culinary arts ADVISORY COMMITTEE


The Career and Technical Education Advisory Committees are made up of volunteers who agree to serve as advisors to one or more career and technical programs. Members include representatives from business, labor, community agencies, faculty, students and other members. The primary purpose of advisory committees is to provide direction and guidance for the specific career and technical area within the school to strengthen and enhance the success of CTE programs. By working closely with the business and labor communities, we continue to provide high quality workforce training and education to our students so they will succeed in today's job market.

The committees support and strengthen the partnership between business, labor, the community, and education. The committees make recommendations that will strengthen and help to expand the curriculum to improve the quality of program(s). Members provide valuable input in areas such as curriculum development, student recruitment and placement, staff development, equipment and software recommendations.