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Earn A Culinary Arts Degree

Start Your Culinary Arts Degree!

Chef Anthony Mandriota, Culinary Arts Degree Chair | Nossi College of Art and Design

Anthony Mandriota
Culinary Arts Degree Department Chair

"Focusing on essential kitchen and managerial skills necessary to be successful in the culinary arts community. In our Culinary Arts Degree program, 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."

What to expect while acquiring your Culinary Arts degree.

  • Most of your Nossi culinary arts degree classes will be food service-specific and taught by culinary industry professionals.
  • You'll meet with career services and begin to prepare for your internship and future employment in the food services industry.
  • With Nossi's project-based All Access program, you'll have the chance to work with real clients while going to school.
  • Take your senior internship class, and begin to network with chefs, caterers, food service directors, restaurant managers, or similar professionals on the job and in the community.
  • Create your best work and present it at the Senior Showcase for local food-service industry professionals, your family, and friends.

Led by Nossi College of Art and Design's Culinary Arts Leadership team, Chef Anthony Mandriota and Chef Brian Mnich, showcase our brand new kitchen with a hands-on cooking demonstration. 24 students were selected to attend this cooking class to learn important kitchen skills and to get a taste of what classes will look like starting this fall. Each of them created a dish - Frutti Di Mare - and we got to taste our hard work at the end. Nossi plans to offer additional cooking workshops for potential future students. Head to our events page to see when our next workshop will be. Workshops are all limited in size to ensure a great experience.

Career Opportunities with a Culinary Arts Degree

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

Now Accepting Applications to the

Fall 2024 Culinary Arts Degree Program

 

Culinary Arts Program Classes

Check out our two-year program

Associate Degree

Associate Degree of Occupational Studies in Culinary Arts

75 curriculum hours

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 native 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.

SS104

SUCCESS STRATEGIES

Success Strategies is a course in goal setting, techniques of note and test taking, problem solving skills, time management and critical thinking skill development. The course is designed to help each student improve his learning skills. In addition, students will acquire skills necessary to succeed as commercial artists. Life enhancing principles are also a major aspect of this course.

MA300

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.

EN270

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 can 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.

Who You’ll Be Learning From

Chef Anthony Mandriota, Culinary Arts Degree Chair, Nossi College of Art and Design

Chef Anthony Mandriota

Culinary Degree Department Chair

Chef Anthony Mandriota, a culinary expert with a passion for Italian and French cuisine, started his culinary journey in Astoria, Queens. Guided by his grandmother's principles, he emphasizes using the best ingredients and a visually appealing presentation. Anthony's career spans diverse locations, from the Catskill region in New York to Key Largo, Florida, where he embraced the richness of local...
Chef Anthony Mandriota, a culinary expert with a passion for Italian and French cuisine, started his culinary journey in Astoria, Queens. Guided by his grandmother's principles, he emphasizes using the best ingredients and a visually appealing presentation. Anthony's career spans diverse locations, from the Catskill region in New York to Key Largo, Florida, where he embraced the richness of local seafood. His educational journey includes degrees in Hospitality Administration and Hospitality Management, culminating in a Master of Science in Hospitality Management. Anthony discovered his love for teaching during his Master's program and became a full-time instructor at The Art Institute of Fort Lauderdale. Later, he served as the Culinary Department Chair at the Art Institute of Tennessee. Recognized for his outstanding contributions, Anthony received awards such as the American Culinary Federation Bill James Award and Chef of the Year in 2014. He holds certifications, including Certified Executive Chef (CEC) and ServSafe dual certification. Now the Department Chair of Nossi College of Art's Culinary Arts Program, Anthony continues to impart his culinary wisdom and expertise, earning acclaim from publications like the Boston Globe and Food Arts Magazine.

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Chef Russ

Chef Russell Ransom

Culinary Degree Instructor

Russell Ransom is a seasoned Culinary Arts Instructor with a diverse background in the culinary industry. From early experiences in his grandma's kitchen to influential roles in top establishments, Russell's culinary journey is both inspiring and flavorful. A graduate of The Art Institute of Washington, DC, Russell has worked in various capacities, including catering, private chef services,...
Russell Ransom is a seasoned Culinary Arts Instructor with a diverse background in the culinary industry. From early experiences in his grandma's kitchen to influential roles in top establishments, Russell's culinary journey is both inspiring and flavorful. A graduate of The Art Institute of Washington, DC, Russell has worked in various capacities, including catering, private chef services, and as an Executive Sous Chef at The Daily Dish. With a relocation to Nashville, he contributed to the opening of Omni Resort Hotel and served as the Executive Chef at The Mount Pleasant Grille. Russell's expertise spans catering, restaurants, hotels, and food manufacturing. As a former instructor at the Art Institute of Nashville and Nashville State Community College, he now brings his knowledge to Nossi College of Art and Design. Armed with an MBA from Strayer University, Russell is excited to share his passion and culinary skills. Join him at Nossi for a gastronomic adventure filled with great food and culinary tricks. Explore the world of culinary arts with Russell Ransom!

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Accepting Students for All Programs for Fall 2024

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