Professional Cooking

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School of Business & Information Technology

CONTACT INFORMATION

Program information is available from the School of Business & Information Technology at (505) 224-3811or from Academic Advisement and Career Development at (505) 224-4321.

cnm.edu/depts/bit/programs

Program Description

The Professional Cooking Certificate is a three-term, 28-30 credit-hour program. Professional cooking is an excellent field for students seeking a challenging career in a rapidly growing culinary and hospitality industry. Students will study buffet, banquet and á la carte cooking techniques, safety, sanitation, nutrition, knife skills, teamwork skills, equipment use, human relations, supervisory skills, dining room skills, business practices, menu development, culinary math and computer skills. Classes include classroom and lab time. The Professional Cooking Certificate program is a required part of the Culinary Arts associate of applied science degree which is nationally accredited by the American Culinary Federation (ACF) Education Foundation Accrediting Commission. 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.

Special Requirements

Students entering CULN 1111  and subsequent CULN courses are required to purchase four sets of chef’s uniforms, dining room service attire, textbooks and tools. Students should be able to lift 30 pounds and must present a physician’s certificate to CNM at the start of classes stating that the student is free from tuberculosis in a transmissible form. Students must be able to stand for the duration of lab classes.

Career and Educational Opportunities

Jobs are available in restaurants, resorts, schools, retirement homes, hospitals, cruise ships, bed and breakfasts, catering companies, convention centers and other areas. Types of employment range from prep and pantry cooks to line or banquet cooks, as well as managers or chefs and include employment opportunities from the fast food industry and fine dining establishments to casinos and resorts.

Exit competencies (see Program Exit Competencies ) for this program of study are available at cnm.edu/exitcomp.

For the graduation policy refer to the Moving On  section, cnm.edu or the Students tab in my CNM.

Students should see an academic advisor to customize their educational plans. Students must meet prerequisites by placement scores or specific course work. Please see Course Descriptions for prerequisite(s) information.

See  Prerequisite Requirement Guide   for Accuplacer score equivalencies.

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