School of Business & Information Technology (BIT)
The Food Service Management certificate program is available to persons interested in the hospitality/food service field who want the skills necessary to become entry-level supervisors or who want to enhance their current knowledge, skills and abilities as managers. Food safety, sanitation and HACCP procedures are stressed. Classroom instruction includes theory and hands-on application in food service, nutrition, human resources, beverages and business practices.
Students may sit for course examinations prepared by the National Restaurant Association Educational Foundation (NRAEF) and by the Educational Institute of the American Hotel and Lodging Association (EI). Upon successful completion, students will be awarded ServSafe® Food Protection Manager Certification from NRAEF and Course Completion Certification from EI. This is an additional certification available from a third party.
See Recommended Sequence of Courses
Educational Option Information
This educational option can be completed
- Part-time or full-time. Full-time students can complete the program in two terms.
This educational option can be started
Primary course location:
- Main Campus; some theory courses are offered online
- Students are required to purchase new textbooks for program courses with third party exams.
- Students are required to purchase chef’s uniforms, textbooks, and tools.
- Students should be able to lift 30 pounds
- Students must be able to stand for the duration of the laboratory class.
Approximate Costs of this Educational Option
Financial Aid Considerations
Students completing the certificate may also receive certificates in and Culinary Fundamentals and Hospitality and Tourism.
Many of the courses in this program are transferable and some may be applied to four-year degree programs at other institutions. CNM currently has transfer agreements with many colleges and universities in New Mexico and elsewhere.
Jobs are available in restaurants, casinos, resorts, schools, retirement homes, hospitals, cruise ships, catering companies, convention centers and other areas. Types of positions range from entry level to supervisory/managerial positions, including service managers and kitchen managers.