Chef Schools in Tennessee

Located in the Southeastern region of the country, Tennessee offers those considering college a multitude of choices. Chef schools in Tennessee can help students gain the understanding and information needed to successfully launch a career as a chef. Students have a choice of 4 chef colleges in Tennessee to attend. Chef programs in Tennessee reportedly graduated 62 students in the 2008-2009 school year.

CitySchoolPrograms Offered
Chef Schools in Cordova L
1245 N Germantown Pkwy
Cordova, TN, 38016
  • Certification in Cooking and Related Culinary Arts
  • Associates in Culinary Arts / Chef Training
Chef Schools in Morristown Walters State Community College
500 South Davy Crockett Parkway
Morristown, TN, 37813
  • Certification in Culinary Arts / Chef Training
Chef Schools in Nashville Nashville State Community College
120 White Bridge Rd
Nashville, TN, 37209
  • Certification in Culinary Arts / Chef Training
  • Associates in Culinary Arts / Chef Training
The Art Institute of Tennessee-Nashville
100 Centerview Drive Suite 250
Nashville, TN, 37214
  • Associates in Culinary Arts / Chef Training
  • Bachelors in Culinary Arts / Chef Training

Chef Salaries in Tennessee

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Cordova $24,980.00 $27,310.00 $31,045.00 $36,330.00 $40,000.00 $31,760.00
Morristown $15,320.00 $17,495.00 $20,800.00 $24,045.00 $27,545.00 $21,355.00
Nashville $22,005.00 $24,605.00 $31,075.00 $40,230.00 $53,930.00 $34,605.00

Chef Jobs in Tennessee

Chef Careers

ProfessionSkills RequiredDuties Performed
  • Monitoring: Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Instructing: Teaching others how to do something.
  • Persuasion: Persuading others to change their minds or behavior.
  • Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  • Order or requisition food and other supplies needed to ensure efficient operation.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Kitchen Supervisor
  • Reading Comprehension: Understanding written sentences and paragraphs in work related documents.
  • Management of Material Resources: Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
  • Judgment and Decision Making: Considering the relative costs and benefits of potential actions to choose the most appropriate one.
  • Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Resolve customer complaints regarding food service.

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