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.
Some courses are not eligible for Financial Aid. Please check the list here when considering a course.
Students completing the certificate may also receive certificates in 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.
Career and technical education courses in this program will qualify for credit for a period of ten academic years. Due to changing technologies, trends, and professional demands, courses completed ten or more years in the past will satisfy program requirements only if they are approved by the instructional school in which they were offered. Cohorted programs may have additional restrictions.