Jun 19, 2018  
2014 - 2015 CNM Catalog April 2014, Volume 47 
2014 - 2015 CNM Catalog April 2014, Volume 47 [The CNM Academic Year includes Fall, Spring, Summer Terms]

Culinary Arts (AAS), Advanced Baking and Pastry Concentration

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Getting Started

School of Business & Information Technology (BIT)


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.

Employment Information

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.

Term 2

Associate of Applied Science in Culinary Arts, Advanced Baking and Pastry Concentration 61-66 credit hour(s)

  * Recommended for transfer to 4-year schools.

Program Approved Electives

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