Northeast State Community College announces the launch of its new Culinary Arts program, housed at the Washington County Training and Learning Center, formerly the Citi Solutions Center in Gray.
The program will provide students with training and hands-on experience in a modern, fully equipped learning space of approximately 8,300 square feet. Facilities will include lecture classrooms, a commercial kitchen, a dining prep and teaching area, a student computer lab, faculty offices, student services spaces and lounge areas.
The program will offer a 61-credit-hour associate of applied science (AAS) degree with a fully embedded 26-credit-hour certificate, preparing students for careers as line cooks, prep chefs, head chefs and culinary professionals in various hospitality fields.
The curriculum aligns with statewide standards as part of the Tennessee Board of Regents (TBR) Common Course Library, delivering high-quality instruction proven successful at other TBR community colleges.
The college will begin enrolling students in the program this upcoming fall semester, addressing the region’s workforce needs and the growing success of its high school culinary arts programs.
“Northeast State is excited to offer this program to support the students of our region and contribute to the workforce,” said Dr. Nathan Weber, assistant vice president for Academic Affairs Programs and Services. “The college is also working to provide a transfer pathway to our four-year partners to enable students to continue their educational journey.”
Labor market data from Lightcast, a labor market analytics software platform, supports the demand for culinary professionals in Northeast State’s five-county service area and in the larger regions of northeast Tennessee and southwest Virginia.
TBR and the Southern Association of Colleges and Schools Commission on Colleges have approved the program. Northeast State plans to pursue American Culinary Federation accreditation to boost program quality and industry recognition.
At the new site, the college will employ a full-time program director, a full-time faculty member and adjunct faculty to teach the lecture and laboratory components of the curriculum. The program will be housed in Northeast State’s Technologies Division.
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Northeast State Community College announces the launch of its new Culinary Arts program, housed at the Washington County Training and Learning Center, formerly the Citi Solutions Center in Gray.
The program will provide students with training and hands-on experience in a modern, fully equipped learning space of approximately 8,300 square feet. Facilities will include lecture classrooms, a commercial kitchen, a dining prep and teaching area, a student computer lab, faculty offices, student services spaces and lounge areas.
The program will offer a 61-credit-hour associate of applied science (AAS) degree with a fully embedded 26-credit-hour certificate, preparing students for careers as line cooks, prep chefs, head chefs and culinary professionals in various hospitality fields.
The curriculum aligns with statewide standards as part of the Tennessee Board of Regents (TBR) Common Course Library, delivering high-quality instruction proven successful at other TBR community colleges.
The college will begin enrolling students in the program this upcoming fall semester, addressing the region’s workforce needs and the growing success of its high school culinary arts programs.
“Northeast State is excited to offer this program to support the students of our region and contribute to the workforce,” said Dr. Nathan Weber, assistant vice president for Academic Affairs Programs and Services. “The college is also working to provide a transfer pathway to our four-year partners to enable students to continue their educational journey.”
Labor market data from Lightcast, a labor market analytics software platform, supports the demand for culinary professionals in Northeast State’s five-county service area and in the larger regions of northeast Tennessee and southwest Virginia.
TBR and the Southern Association of Colleges and Schools Commission on Colleges have approved the program. Northeast State plans to pursue American Culinary Federation accreditation to boost program quality and industry recognition.
At the new site, the college will employ a full-time program director, a full-time faculty member and adjunct faculty to teach the lecture and laboratory components of the curriculum. The program will be housed in Northeast State’s Technologies Division.
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