College of Hospitality Studies
I welcome you to the College of Hospitality Studies at Sullivan University. The College of Hospitality Studies was included in the Top 20 Hospitality Schools in the U.S. by the Full Service Restaurant Magazine in 2014. Our graduates have gone on to successful careers all over the world, not only as executive chefs, but also as food and beverage directors and even corporate vice presidents. Our extremely successful student competition teams have won over 400 gold, silver and bronze medals that include four awards from the 2012 Culinary Olympics in Germany.
The main campus of Sullivan University is situated near the center of Louisville, KY, which has been voted one of the Top 10 Restaurant Cities in America, and our Lexington campus is set in Kentucky’s beautiful horse country. We offer a Bachelor of Science degree in Hospitality Management, as well as associate degrees in Culinary Arts, Baking & Pastry Arts, Hotel Restaurant Management and Event Management and Tourism. Our programs are designed to quickly and efficiently allow our students to earn degrees widely recognized in the hospitality industry, enabling them to be successful in a challenging and competitive profession. Our catalogue can provide you with all the details, including the availability of online courses in addition to course offerings on both the Louisville and Lexington campuses.
With over 650 students attending our programs, the classrooms and the well-equipped kitchen areas are constantly humming with activity. Housing some of the latest high-tech ovens and cooking equipment along with the gleaming stainless steel décor demonstrates NCHS’ dedicated effort to give you the opportunity to learn, work and experience education in the very best environment.
We have authors and winners of top awards within our 30 faculty members who bring a collective 1,000 years of experience to help teach, guide and mentor you in every aspect of the hospitality work place. This will allow you to graduate with a sound base of skills and the knowledge necessary to have a successful career in the constantly evolving hospitality world.
I will look forward to meeting you and starting you on the path to your successful career!
Chef David Dodd
Executive Director of the College of Hospitality Studies
|Professional Baker Diploma|
|Professional Cook Diploma|
|Associate of Science in Baking and Pastry Arts|
|Associate of Science in Culinary Arts|
|Associate of Science in Event Management and Tourism|
|Associate of Science in Hotel and Restaurant Management|
|Bachelor of Science in Hospitality Management|
|Note: Courses with the prefixes BFS and PBA, as well as CAM 252, CAM 256, and CAM 260 may not be taken at the baccalaureate level, nor at the associate degree or certificate/diploma level by non-NCHS students. Non-Degree Seeking Students (NDS) students are not eligible to take these courses.|
It was the best mid-life crisis I could have possibly chosen! I realized that, even in my mid-40s, this dog was not too old to learn new tricks. I was totally engaged by being around both the energy of far younger students, and the knowledge and experience of the chef instructors who were closer to my own age. New skills, new vocabulary, renewed discipline, new outlook on life, newly re-fueled inspiration and creativity.
My experience was incredible. I worked with and was taught by some of the most knowledgeable and caring chefs I could have asked for!
Prior to coming to Sullivan University, I was a server in a restaurant and could not break out of the food service business. I graduated from Sullivan in March of 1985 and landed my first position in the travel industry in May – a position I would have for 13 years. I started with the company as a ticket processor for the customer service department and when I left the company after 13 years, I was regional manager of international sales.
Learning Journey Florida 2017
NCHS Student Chicago Trip 2017
Biltmore Estate visits Sullivan University
3rd Annual Derby Burger Challenge
Culinary Career Opportunities
Olympic Pastry Team
American Culinary Federation Southeast Regional Conference Competition
Food, culture, history – it’s no wonder Louisville was ranked #2 by the New York Times for best cities to raise a family.