Mar 28, 2024  
2013 - 2014 CNM Catalog April 2013, Volume 46 
    
2013 - 2014 CNM Catalog April 2013, Volume 46 [The CNM Academic Year includes Fall, Spring, Summer Terms]

Culinary Arts (AAS), Culinary Arts Concentration


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Please contact us for any questions.

Getting Started

Description

The mission of CNM’s Culinary Arts Program is to teach innovative trends in the hospitality/food service industry, while providing an atmosphere for learning that encourages student growth, teamwork and diversity, that result in life-long learning and employment in the hospitality/food service industry.

Culinary Arts is an excellent field for individuals seeking a challenging career in a rapidly growing industry. The associate degree is a four term program. Students will study baking and pastry, professional cooking, safety, sanitation, nutrition, equipment use, human relations, supervisory skills, dining room skills, business practices and other general coursework. Classes include classroom and lab time.

The American Culinary Federation Foundation Accrediting Commission (ACFFAC) nationally accredits this program. Upon completion of the associate of applied science degree program, students are eligible to become certified culinarians and/or certified pastry cooks through ACF depending on the concentration chosen. ACF accreditation assures that a program is meeting at least a minimum of standards and competencies set for faculty, curriculum and student services. For more information about ACF go to acfchefs.org. Students may participate in culinary competitions with ACF, SkillsUSA and other extracurricular activities.

 

Career and Educational Opportunities

Educational Opportunities

Students completing the degree may also receive certificates in Food Service Management, Culinary Fundamentals, and Baking.

Many of our courses are transferable to universities and CNM currently has transfer agreements with many colleges in New Mexico.

Employment Information

Jobs are available in restaurants, casinos, resorts, schools, retirement homes, hospitals, cruise ships, catering companies, convention centers and other areas. Types of employment range from business owners, to bakers or cooks and managers or chefs and include employment opportunities from the fast food industry and fine dining establishments to casinos and resorts.

Recommended Sequence of Courses


Program Proficiencies and/or Prerequisites


Students must demonstrate proficiency in these areas either by placement exam, scores  or specific course work.

Associate of Applied Science in Culinary Arts, Culinary Arts Concentration 63-66 credit hour(s)


Program Approved Electives


 

* Course transfers to New Mexico State University School of Hotel, Restaurant and Tourism Management.

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