Culinary Arts Degree

Become a Culinary Student!

Classes Begin Fall 2021

"Focusing on essential kitchen and managerial skills necessary to be successful in the culinary arts community, we rely heavily on our advisory board of professional chefs and managers. This ensures the curriculum is up to date, essential, and fills the specific demands in the restaurant and hotel industries."

Chef Anthony, Culinary Arts Chair

Anthony Mandriota
Culinary Arts Department Chair

Types of Culinary Jobs

Executive Chef

Pastry Chef

Catering Manager

Events Manager

Food Service Director

Sous Chef

Banquet Manager

Full-Service Kitchen Manager

Food Stylist

Restaurant Manager

Full-Service Kitchen Manager

Food Service Director

Line Cook

Private/Personal Chef

Restaurant Purchaser

Culinary Programs

Check out our two-year program

Associate of Occupational Studies Culinary Arts

Associate Degree of Culinary Arts

75 curriculum hours

SS 104

Success Strategies

Success Strategies is a course covering the development of critical thinking skills, learning strategies, goal setting, note-taking, problem solving skills, time management techniques and other topics relevant to a successful college experience. The course is designed to help each student improve their thinking and learning skills. In addition, students will acquire skills that are necessary to succeed as commercial artists or professional photographers. Life enhancing principles are also a major aspect of this course.

MA 200

Contemporary Math

Students will examine common uses of mathematics in everyday life. This course will also focus upon mathematical applications involving choice, voting systems, routing and networks, project scheduling, descriptive and inferential statistics, and probability. There will be specific instructions on how to compute measurements.

EN 270

English

This English class will include intensive grammar review as well as writing assignments to complete a portfolio. Illustrations are encouraged to enhance the writing and the portfolio (these will add points to the grade). A resume and a cover letter are a separate part of the writing. A Research paper is required and must have the correct documentation and analysis format. Professional presentation of final portfolio is required for completion of this course.

CU 101

Fundamental Culinary Techniques

The fundamental concepts, skills, and techniques involved in basic cookery are covered in this course. Special emphasis is given to the study of ingredients and cooking theories. Lectures teach organization skills in the kitchen and work coordination. The concepts and techniques of stocks, soups, sauces, vegetable cookery, starch cookery, and poultry are covered. The course emphasizes basic cooking techniques such as sautéing, roasting, poaching, braising and frying.

BB 101

Baking Basics

Students are introduced to the fundamental concepts, skills and techniques of baking. Special significance is placed on the study of ingredient functions, product identification and weights and measures as applied to baking. Through lectures, demonstrations, production, tasting and testing, students Learn Biscuit Method, Creaming Method, Muffin Method, yeast-raised dough mixing methods, pie dough, quick dough, cookie dough and product finishing techniques.

CU 102

Advanced Culinary Techniques

This course reinforces the knowledge and skill learned in the preceding classes and helps students build confidence in the techniques of basic cookery. The development of knife skills, protein fabrication, sauces and multitasking is accentuated. Advanced Culinary Techniques explores the use of ingredients in the preparation of traditional and contemporary cuisine. Sautéing, Grilling, Braising and Roasting skills are enhanced. The concepts of mise en place, timelines, plate presentation and teamwork are introduced and stressed. Students will work up to producing four course meals.

PA 102

Pastry Science

This course is a combination of lecture, theory, demonstration, and production for pastry techniques use in a commercial kitchen. Students learn a variety of doughs, batters, fillings and glazes with an emphasis on formulas and accuracy. Instruction regarding the preparation of cakes and icings, roll-in dough, pastry cream, mousse, laminated doughs and finishing techniques, plus proper use and handling of various chocolates used in baking and decorating are introduced. Dessert plating and presentation are emphasized. Students must pass a practical exam.

CU 201

American Cuisine

This course reinforces the knowledge and skill learned in the preceding classes and helps students build confidence in the techniques of basic cookery. The development of knife skills is accentuated. American Cuisine explores the use of indigenous ingredients in the preparation of traditional and contemporary American specialties. The concepts of mise en place, timelines, plate presentation and teamwork are stressed. Timing and organizational skills are emphasized.

CU 202

European and Mediterranean Cuisine

This course emphasizes both the influences and ingredients that create the unique character of selected international cuisines. Students prepare, taste, serve and evaluate traditional, regional dishes of Europe, Africa, and the Mediterranean. Importance is placed on ingredients, flavor profiles, preparations and techniques representative of these cuisines. Through lectures, research, demonstrations and hands-on cooking, students are introduced to the history, menu terminology, cooking techniques, ingredients and presentations unique to Classical French Cuisine. Timing, organization, mise en place and plate presentations are stressed.

RO 200

Restaurant Technology and Cost Control

This course is a collaborative exploration of basic principles of purchasing food, equipment,
and supplies. Primary focus is on cost control through menu engineering and menu mix.
Planning and costing recipes, supplier selection, and the ordering, receiving, storing and issuing
process are covered extensively. Students will learn essential Excel skills necessary
to create standardized recipes, costing templates, and financial documents.

CU 203

International Cuisine

This course emphasizes both the influences and ingredients that create the unique character of selected international cuisines. Students prepare, taste, serve, and evaluate traditional, regional dishes of The Middle East, Caribbean cuisine, Mexico, South America, India, Southeast Asia, China, and Japanese cuisine. Importance is placed on ingredients, flavor profiles, preparations, and techniques representative of these cuisines. Through lectures, research, demonstrations, and hands-on cooking, students are introduced to the history, menu terminology, cooking techniques, ingredients, and presentation unique to their countries of origin. Timing, organization, mise en place, and plate presentations are stressed.

RO 205

Garde Manger: The Craft of the Cold Kitchen

This course provides students with skills and knowledge of the organization, equipment and responsibilities of the "cold kitchen." Students are introduced to and prepare cold hors d’oeuvres, sandwiches, salads, pates, terrines, cured meat, fish as well as basic charcuterie items while focusing on the total utilization of product and sanitation. Reception foods and buffet arrangements are introduced. Students must pass a written and practical exam.

RO 210

Restaurant Operations and Menu

This course prepares future food service managers by giving a clear picture of the important role menu planning plays within operations. It covers topics ranging from menu development, pricing, and evaluation to facilities design and layout. Students will benefit because high-quality menu development is crucial to the success of any foodservice operation, not only as a planning tool but also as source of operational information and a merchandising method for reaching customers. It also defines the basic principles of purchasing food, equipment, and supplies.

CU 270

Culinary Capstone

This course will celebrate the culinary styles, restaurants, and chefs who are in current industry focus. This class also examines historical menus and methodology. The style, substance, and quality will be explored and studied. During the hands–on production students will be exposed to historical and contemporary production, products and cooking methods.

  • This course includes the National Restaurant Managerial 30 hour ServSafe class and certification exam

RO 220

Off Premise Catering Management

The course includes an in-depth analysis of all components of the catering profession including management, legal aspects, getting started in business, catering contracts, menu planning, beverage service, catering equipment, catering logistics, personnel, marketing, pricing, sanitation and safety practices, purchasing, accessory services, weddings, theme events and accounting and control practices.

CU 280

Culinary Internship

Students observe and participate in the supervisory operation of a successful foodservice business. They apply their professional skills to gain experience in order to enter and become successful in the foodservice business. Emphasis is placed on developing hospitality and culinary practical and management skills.

CU 290

Portfolio and Business Plan

Through competencies established with work from Cost Control, Menu and Restaurant operations, and Catering Management students will develop a portfolio-business plan for a foodservice operation. The project will include these areas: Market Analysis and Marketing Strategy, Operating Budget, Sales Projections, Opening Inventories, Capital Equipment, Standardized Recipes and Costing for all standardized recipes, Menu and Facilities Design. The course covers the components of a business plan as well as the production of a professional portfolio. Related competencies are reviewed as necessary for completion of the plan.

The final section of this plan will be based on the students learning and achievements while enrolled at Nossi. This will include pictures and journals from various classes.

First Culinary Arts Classes Enrolling in 2021

Who You’ll Be Learning From

Chef Anthony Mandriota

Anthony Mandriota

Culinary Department Chair

Chef Anthony Mandriota began his culinary training at the home of his grandparents in Astoria, Queens, New York. His Grandmother Josephine's simple message: start with the best ingredients, do not crowd your pan, and you eat with your eyes first. I have lived by these principles my entire life. His heritage is Italian, and he loves cooking and eating Italian cuisine. At the age of...
Chef Anthony Mandriota began his culinary training at the home of his grandparents in Astoria, Queens, New York. His Grandmother Josephine's simple message: start with the best ingredients, do not crowd your pan, and you eat with your eyes first. I have lived by these principles my entire life. His heritage is Italian, and he loves cooking and eating Italian cuisine. At the age of eight, Anthony tasted Classical French Cuisine, a Bordelaise sauce, and for the first time, he knew his passion was clear. Anthony began working in hotels in the Catskill region of New York at the Bel Fiore Hotel, an Italian American hotel is South Fallsburg New York in 1979. He started an apprenticeship at Le Soir, a Classical French restaurant in Eastern Long Island to master his Classic French technique a few years later. After rising to Sous Chef for this restaurant, Anthony moved around the New England area to hone his French skills and techniques while integrating an international perspective and sustainable cooking methods. Anthony’s next move was south to Key Largo, Florida. “The Keys are a mecca for fresh seafood, and growing up on Long Island, the diversity of local seafood in Key Largo was enthralling. I could go to the docks early in the morning and pick fish for the day's menu.” He stayed in Florida to earn his Associate of Arts degree in Hospitality Administration in 2004 from Miami-Dade College. He earned his Bachelor of Science in Hospitality Management from Florida International University in 2006. He continued his education and earned his Master of Science in Hospitality Management at Florida International University in 2007. While completing his Master’s degree, Anthony discovered a love of teaching. He became an adjunct instructor at the International Culinary School at The Art Institute of Fort Lauderdale. He became a full-time instructor after graduating with his Master’s degree. In 2008 Anthony accepted the Culinary Department Chair position at the International Culinary School at the Art Institute of Tennessee, where he remained until the school closed in December of 2018. During his tenure at The Art Institute, Anthony wanted to really get to know his students, so he taught the first kitchen class, Fundamentals of Classical Technique. To ensure students were ready to enter the highly competitive profession of Culinary Arts, he also taught Foodservice Financial Management and Art Culinaire classes. Before landing the Department Chair of Nossi College of Art’s new Culinary Arts Program, Anthony taught for a semester at Hunters Lane High School and Nashville State Community College. Reviewed in the Boston Globe, Boston Herald, and the Keys Reporter, Anthony also appeared in Food Arts Magazine and Nation’s Restaurant News. Awards:
  • The American Culinary Federation Bill James Award presented for outstanding service in promoting culinary arts through the Middle Tennessee Chapter
  • American Culinary Federation Middle Tennessee Chapter Chef Professionalism Award
  • American Culinary Federation Middle Tennessee Chapter Chef of the Year award in 2014
Certifications:
  • CEC: Certified Executive Chef, American Culinary Federation
  • ACE: American Culinary Federation Certifications Evaluator
  • ServSafe dual certification: National Restaurant Association ServSafe sanitation training instructor and exam proctor.
  • TABC Certified, Tennessee alcohol awareness training
  • ManageFirst: National Restaurant Association Instructor and Proctor

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Brian Mnich culinary instructor

Brian Mnich

Culinary Instructor

Brian Mnich is a professional chef working in the Nashville area. Raised in Northern New Jersey, Brian attended Johnson and Wales University in Providence, RI. He received his Associate of Science Degree in Culinary Arts in 1989 and his Bachelor’s Degree in Food Service Management in 1991. During his studies, he served the university as a Teaching Assistant and Fellow. He enjoyed the experience...
Brian Mnich is a professional chef working in the Nashville area. Raised in Northern New Jersey, Brian attended Johnson and Wales University in Providence, RI. He received his Associate of Science Degree in Culinary Arts in 1989 and his Bachelor’s Degree in Food Service Management in 1991. During his studies, he served the university as a Teaching Assistant and Fellow. He enjoyed the experience because it allowed exposure to all aspects of the industry and classroom experience while working with some of the country’s best chefs and professionals. From 1987-1991 he fortified his passion for the industry and his love for cooking and serving people. After graduation, Brian traveled to Dallas to work for Wyndham Garden Hotels as their Assistant Food Production Manager (sous chef). He was mentored by Frank Dameron, the corporate chef for the company. In six months, he was promoted to Food Service Manager (Executive Chef) in Nashville, where he met the love of his life, Jennie Allocco. He accepted a new promotion and moved to Indianapolis, Ind. to lead business promotions and events, helping drive sales and increase profitability. Returning to Nashville to marry his sweetheart, they raised three sons and live in Hendersonville. He has worked in many positions with many properties -- from Executive Chef to Restaurant Manager to General Manager. Each experience helped fine-tune his skills and reveal his true passions: Teaching and Catering. He opened a catering service called A Chef’s Secrets, which also specialized in cooking lessons for small groups and individuals. He joined the Art Institute of Tennessee, Nashville, in 2009. He taught pastry and culinary skills to hundreds of wide-eyed aspiring chefs. There he has had an impact on the futures of students from all walks of life. He was named top scorer on quarterly student surveys six times and received honorable mention more times that can be remembered. He moved to Nashville State in 2017 and joined the Nossi College of Art team in 2020. As a chef instructor, he enjoys being an integral part of shaping the foodservice industry in our city and beyond. His belief in the fundamentals of service drives his passion. Through teaching, he helps propel students into successful and rewarding careers and lives. He has shown no signs of slowing down and is excited about the future of our industry.

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Now Enrolling for Spring, Learn More Today

Starting Monday, January 11, Learn More Today

Save your spot and start the process now!

Culinary Arts Associate Program Launches Fall 2021

Classes Now Open (Two Column)

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