The Food Service Management (FSMG) 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.
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.
Students completing the certificate may also receive certificates in and Culinary Fundamentals and Hospitality and Tourism.
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 positions range from entry level to supervisory/managerial positions, including service managers and kitchen managers.