Culinary Fundamentals, Certificate of Completion

School of Business, Hospitality & Technology (BHT)

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 Education Foundation’s 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.

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: Any term
• Primary course location: Main Campus; some theory courses are offered online

Special Requirements

• 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

• Cost of Attendance
• Tuition
• Books
• Program and Course Fees

Financial Aid Considerations

• This is a financial aid eligible program.
  • Direct Subsidized Loans: 150 percent rule
  • Some courses are not eligible for Financial Aid. Please check the list here when considering a course.

Other program costs may include:

• Tools and equipment: ~$500
• Uniforms: ~$250

Educational Opportunities

Students completing the certificate may also receive certificates in Food Service Management, and Culinary Fundamentals.

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.

Career Opportunities

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.

Gainful Employment information is available from Job Connection Services.

Ten Year Rule for CTE Courses

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.