Skip to content
Home » Culinary Arts

Culinary Arts

Degree: Associate of Applied Science (A.A.S.)

Accreditation: Accredited by the American Culinary Federation, 180 Center Place Way, St. Augustine, FL 32095, (904) 935-4468 or (800) 624-9458, www.acfchefs.org.

Program description. Culinary Arts is designed to provide skills and hone the abilities of graduates to succeed in the food and beverage segment of the hospitality industry. Practical applications of cooking theories and principles are stressed in conjunction with basic managerial applications. Courses include work-related experiences to supplement classroom knowledge, including an intense internship. Graduates can work within the select food segment or opt to go the route of an entrepreneur.

American Culinary Federation Logo

Typical job opportunities: Opportunities fall within all areas of the chef’s brigade, which ranges from station chef to sous chef and beyond. Some graduates will seek to become chefs at varied levels, while others will practice a distinct specialty.

Program outcomes. Upon completion of the Culinary Arts program, the graduate will have developed the skills, knowledge and abilities to accomplish the following:

  1. Perform fundamental and fabrication cooking skills.
  2. Demonstrate breakfast cookery, Garde Manger and Baking talent.
  3. Perform the steps required to plan, order products, develop a menu, manage assistants, prepare, plate and serve a three-course meal.
  4. Demonstrate knowledge of local, state and federal culinary-related laws and competence in compliance.
  5. Identify ethical matters and apply a value-based reasoning system to culinary issues.
  6. Demonstrate an understanding of purchasing, cost control, accounting systems and the budgeting process.
  7. Demonstrate the ability to communicate effectively, think critically and develop problem solving skills utilizing quantitative data in business situations through physical or virtual presence in writing, speaking, listening and electronic media.

Contact(s): Business and Computer Technology, (865) 694-6656

Courses and Course Sequence

This sequence can be followed by students who begin college-level work in the fall semester. Prerequisites may apply to specific courses; it is the student’s responsibility to determine if prerequisites have been met. An academic advisor is provided for each student. Prior to registering each semester, the student is expected to consult with his/her assigned advisor.

Full Culinary Arts (A.A.S.) Catalog Listing

Pellissippi State Culinary Students Working

General Culinary Option

Semester I (Fall)
BUSN 1305 – Introduction to Business
COLL 1000 – First Year Seminar
CULA 1300 – Sanitation and Food Safety
CULA 1320 – Culinary I (Fundamentals)
CULA 2350 – Professional Catering
MATH* – Mathematics Elective 3-5 Credit(s)

Semester II (Spring)
ACCT 1010 – Principles of Accounting I
CULA 1305 – Nutrition for Culinary Arts
CULA 1325 – Culinary II (Fabrication)
CULA 1330 – Garde Manger
ENGL 1010 – English Composition I

Semester III (Fall)
CULA 1310 – Fundamentals of Baking
CULA 2310 – Food & Beverage Management
CULA 2375 – Purchasing & Cost Control
HUM/FA* – Humanities/Fine Arts Elective 3 Credit(s)
INFS 1010 – Computer Applications

Semester IV (Spring)
COMM 2025 – Fundamentals of Communication
or COMM 2045 – Public Speaking
CULA 2376 – International Foods
CULA 2380** – Culinary Internship
CULA 2390 – Culinary Capstone
ECON 2100 – Principles of Macroeconomics

Baking Option

Semester I (Fall)
BUSN 1305 – Introduction to Business
COLL 1000 – First Year Seminar
CULA 1300 – Sanitation and Food Safety
CULA 1320 – Culinary I (Fundamentals)
CULA 2350 – Professional Catering
MATH* – Mathematics Elective 3-5 Credit(s)

Semester II (Spring)
ACCT 1010 – Principles of Accounting I
CULA 1305 – Nutrition for Culinary Arts
CULA 1310 – Fundamentals of Baking
ENGL 1010 – English Composition I
HUM/FA* – Humanities/Fine Arts Elective 3 Credit(s)

Semester III (Fall)
CULA 2342 – European Cakes & Torts
CULA 1321 – Advanced Baking & Pastry
CULA 2310 – Food & Beverage Management
CULA 2375 – Purchasing & Cost Control
INFS 1010 – Computer Applications

Semester IV (Spring)
COMM 2025 – Fundamentals of Communication
or COMM 2045 Public Speaking
CULA 2341 – Artisan & Special Breads
CULA 2351 – Plated Desserts & Presentations
CULA 2380** – Culinary Internship
ECON 2100 – Principles of Macroeconomics

Total Credit Hours Needed for Graduation: 60-61

*HUM/FA /MATH See the General Education section of this Catalog for electives.

**CULA 2380 To enroll in this Internship course, students must be in pursuit of an A.A.S. degree in Culinary Arts; have completed 15 hours of CULA courses with a minimum 2.5 GPA in CULA courses and an overall minimum 2.0 GPA; be enrolled in the semester in which the student will graduate; have completed and submitted the Internship application to the BCT internship coordinator prior to enrollment in the course and beginning of the term.

Pellissippi State Community College Culinary Institute Mission

The mission of the Culinary Institute is to promote student success by providing a culinary education with a business component with emphases on culinary fundamentals that will build culinary skill, knowledge, self-confidence, and pride. Our graduates will gain the experience and knowledge that will lead to professional culinary careers.

Culinary Arts Program Learning Outcomes

  • Perform fundamental and fabrication cooking skills.
  • Demonstrate breakfast cookery, Garde Manger and Baking talent.
  • Perform the steps required to plan, order products, develop a menu, manage assistants, prepare, plate and serve a three-course meal.
  • Demonstrate knowledge of local, state and federal culinary-related laws and competence in compliance.
  • Identify ethical matters and apply a value-based reasoning system to culinary issues.
  • Demonstrate an understanding of purchasing, cost control, accounting systems and the budgeting process.
  • Demonstrate the ability to communicate effectively, think critically and develop problem solving skills utilizing quantitative data in business situations through physical or virtual presence in writing, speaking, listening and electronic media.

Associate of Applied Science in Culinary Arts Graduates

  • Spring 2022 – 4
  • Fall 2021 – 3
  • Spring 2021 – 4

Associate of Applied Science in Business w/ Concentration in Culinary Arts

The AAS in Business/Culinary Arts was replaced with AAS in Culinary Arts in 2019 – graduates completed under the catalog in place at the time of their start.
  • Fall 2020 – 1
  • Spring 2020 – 3
  • Fall 2019 – 3
  • Spring 2019 – 4

American Culinary Federation Graduate Certification Rates

From the American Culinary Federation (ACF)… For over 45 years, the ACF has been the premier certifying body for cooks and chefs in America. The ACF Certification program offers 15 certification levels to make the chef a more valuable candidate for hiring and promotion, which can help increase his or her salary. Culinarians achieve certification based on education, experience, and successful completion of written and practical exams. The ACF’s certification program is the only culinary program with stackable credentials and is recognized throughout the industry as the standard for excellence in professional skills and knowledge. https://www.acfchefs.org/ACF/Certify/ACF/Certify/

American Culinary Federation Logo

Starting in Spring of 2021, Pellissippi State Students who are in their second year of study become members of the American Culinary Federation. Pellissippi does this because graduates of ACFEF accredited associate degree programs (like Pellissippi State) may be granted ACF Certified Culinarian© status upon proof of graduation. Students are required to submit an application and a copy of official transcripts to ACF.

  • Spring 2022 – 4 graduates will apply when transcripts are complete
  • Fall 2021 – Unknown – no students have reported certification
  • Spring 2021 – Unknown– no students have reported certification
  • Fall 2020 – Unknown – no students have reported certification
  • Spring 2020 – Unknown– no students have reported certification
  • Fall 2019 – Unknown– no students have reported certification
  • Spring 2019 – Unknown– no students have reported certification



The Culinary Institute at Pellissippi State Community College is proud of its long history of graduates finding employment in their field of study. For over a decade, 100% of our graduates who sought employment in the culinary arts field have become employed.

Many local employers are eager to hire Culinary Institute students immediately upon their entering the A.A.S. in Culinary Arts program.

Associate of Applied Science in Culinary Arts Job Placement

  • Spring 2022 – 100%
  • Fall 2021 – 100%
  • Spring 2021 – 100%

Associate of Applied Science in Business w/ Concentration in Culinary Arts

The A.A.S. in Business/Culinary Arts was replaced with the A.A.S. in Culinary Arts in 2019.

  • Fall 2020 – 100%
  • Spring 2020 – 100%
  • Fall 2019 – 100%
  • Spring 2019 – 100%

Culinary Arts Fee Schedule

Tuition Costs

Please refer to the portion of the PSCC website for current tuition costs. https://www.pstcc.edu/finance/cashier/fees/

The Culinary Institute at Pellissippi State Community College charges students a fee that is in addition to the tuition and college fees charged to all students. The lab fee of $150 per credit hour applies to the following courses and is charged in the semester in which a student enrolls:

  • CULA 1310 Fundamentals of Baking – 3 HRS – $450 total
  • CULA 1320 Culinary I – 3 HRS – $450 total
  • CULA 1321 advanced Baking and Pastry Arts – 3 HRS – $450 total
  • CULA 1325 Culinary II – 3 HRS – $450 total
  • CULA 1330 Garde Manger – 3 HRS – $450 total
  • CULA 2341 Artisan & Special Breads – 3 HRS – $450 total
  • CULA 2342 European Cakes and Tortes – 3 HRS – $450 total
  • CULA 2350 Professional Catering – 3 HRS – $450 total
  • CULA 2351 Plated Desserts and Presentations – 3 HRS – $450 total
  • CULA 2376 International Foods – 3 HRS – $450 total
  • CULA 2390 Culinary Capstone – 3 HRS – $450 total

Total lab fees for completing a degree in the Culinary Arts program are the same regardless of which option a student pursues.

Culinary Option – 7 courses – $3,150 in lab fees

Baking and Pastry Arts Option – 7 courses – $3,150 in lab fees

The lab fee charged covers the costs of all supplies, consumables, knife kits, baking kits, uniforms, shoes, head-coverings, ingredients, required external testing, and other materials used in courses. The fee does not cover textbooks or other printed or web-based required course materials.

Contact Us

Business and Computer Technology
Culinary Arts
(865) 694-6656

Program Coordinator: 
Chef Joseph Blauvelt  
jsblauvelt@pstcc.edu

Department Dean:
Dr. Michael Wolfe
mwolfe@pstcc.edu

Application Information

Start Strong Center
StartStrong@pstcc.edu
Phone: 865-694-6400
Text: 865-270-6400

Financial Aid
Important Dates
Meet With Us
myPellissippi
Scholarships
Tuition