Randy Rayburn School of Culinary Arts, Hospitality, & Tourism Management | NSCC

Based on Nashville State's Southeast campus, this ACF-accredited program spans technical kitchen operations and hospitality management. Practical coursework digs into baking, nutrition, sanitation, and food cost control alongside broader front- and back-of-house administration. Students can work toward a technical certificate or an Associate of Applied Science degree, shaping paths toward roles as pastry professionals, chefs, kitchen managers, and food service directors.