The Culinary Fundamentals certificate is a two-term program. Cooking is an excellent field for students seeking a challenging career in a rapidly growing culinary and hospitality industry. Students will study cooking techniques, safety, sanitation, nutrition, knife skills, teamwork skills, equipment use, culinary math and computer skills. Classes include classroom and lab time.
The certificate program is a required part of the Associate of Applied Science Degree which is nationally accredited by the American Culinary Federation Foundation Education Accrediting Commission (ACFFEAC). 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.
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 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.
Students completing the certificate may also receive certificates in Food Service Management, and Culinary Fundamentals.
Many of our courses are transferable to four-year degree programs, and 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 employment range from business owners, to bakers or cooks and managers or chefs and include employment opportunities from the fast food industry to fine dining.