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Program Overview

The Culinary Arts program is designed to train chefs, pastry chefs, cooks, and bakers for positions in various food service establishments, including restaurants, resorts, institutions, cruise lines, hotels, and other venues where quality food is prepared. The program operates in state-of-the-art culinary laboratories, where students learn, experiment, create, and define the future of gastronomy in the region.

Program Details

The program leads to a Certificate of Completion in Culinary Arts in either Savory or Baking and Pastry specialties or an Associate of Applied Science (AAS) degree in a dynamic and in-demand profession. This profession directly relates to the workforce needs of the region, establishing the student's credentials to work in the food service industry. The program is designed for students entering the culinary arts field, as well as those with previous experience who want to upgrade their professional skills.

Program Requirements

• Students are required to provide their own tools (knives, etc.) and uniforms (specific uniform requirements are available from instructors).
• Students will be required to provide their own approved uniforms and equipment for laboratory courses.
• There may be a fee assessed for certain laboratory courses.

Special Admissions Criteria

The Culinary Arts program is a competitive-entry program. Prior to applying to the program, students must:

• Have completed and passed with a C- or better the courses required to be taken in their initial semester.
• Have received their New Mexico Food Handler's Card prior to admission to the Culinary Arts program.
• Apply for entry into the cohort at the end of their first semester by:
  • Preparing an essay detailing their career goals and reasons for seeking admission into the Culinary Arts program.
  • Participating in an oral interview with Culinary Arts instructors.
  • Completing the admissions application documents.

Course List

• CHEF 101: Culinary Arts Kitchen Orientation (3 credits)
• CHEF 165: Math for Kitchen Operations (3 credits)
• HOST 201: Introduction to Hospitality Industry (3 credits)

Accreditation

The program has been designed to meet the requirements of the American Culinary Federation. Both the Certificate of Completion and the Associate of Applied Science (AAS) degree in Culinary Arts assure employers that graduates possess the knowledge and skills needed in the industry.

Note

Because the program is comprised primarily of vocational/technical courses, it is not intended for transfer to a four-year institution.