Program Overview

New Mexico State University Alamogordo Catalog

The New Mexico State University Alamogordo Catalog provides information on the university's programs, courses, and policies.

Degrees and Certificates

The university offers various degrees and certificates in different fields, including:

• Allied Health
• Arts
• Automotive and Hybrid Technology
• Business Management
• Computer Science
• Criminal Justice
• Digital Photographic Technology
• Early Childhood
• Education
• Emergency Medical Services (EMS) Intermediate
• Engineering Technology
• Fine Arts
• General Engineering
• Graphic Design
• Information Technology
• Nursing
• Paralegal Studies
• Prebusiness
• Science
• Social Work
• Welding

Course Descriptions

The catalog includes course descriptions for various subjects, including:

CHEF-CULINARY ARTS

The CHEF-CULINARY ARTS program offers courses in culinary arts, including:

• CHEF 101: Culinary Arts Kitchen Orientation: Provides students with basic information and skills necessary for success in the Culinary Arts program.
• CHEF 125: Introductory Cake Decorating: Introduction to the professional cake decorating techniques used by pastry chefs.
• CHEF 126: Intermediate Cake Decorating: Introduction to more advanced professional cake decorating techniques used by pastry chefs.
• CHEF 127: Chocolate Work: Introduction to working with chocolate utilizing a variety of methods.
• CHEF 128: Advanced Chocolate Work: More advanced treatments of chocolate are explored and professional techniques for the chocolatier are developed.
• CHEF 129: Wedding Cake Design and Construction: Basic skills in designing wedding (or other specialty event) cakes.
• CHEF 155: Special Topics: Specific subjects to be announced in the Schedule of Classes.
• CHEF 156: Sugar Work: This course provides students with a comprehensive exploration of the principles, techniques, and artistic applications of sugar-based confectionery.
• CHEF 157: Advanced Sugar Work: This advanced-level course delves into the intricacies of advanced sugar manipulation, focusing on techniques such as blown sugar, pulled sugar, and intricate sugar sculptures.
• CHEF 158: Gum Paste: This course offers a comprehensive exploration of the specialized artistry and techniques associated with the use of gum paste in pastry and confectionery.
• CHEF 159: Sculpted Cakes: This course is designed to provide students with a comprehensive understanding and mastery of the intricate artistry involved in crafting three-dimensional and visually stunning cake sculptures.
• CHEF 160: Asian Cookery: This course offers an immersive exploration of the diverse and rich culinary traditions of Asia.
• CHEF 161: Experimental Cookery: This course in Experimental Cookery offers an innovative and intellectually stimulating exploration into the avant-garde realms of culinary creation.
• CHEF 162: Not So Traditional Holiday Cookery: This course is tailored for students seeking a unique exploration of festive cuisines that break away from conventional holiday traditions.
• CHEF 165: Math for Kitchen Operations: Fundamental mathematical concepts and computations, including measurement, recipe scaling and conversions, metric unit conversion, ingredient yield calculations, ratios and cost extensions are covered.
• CHEF 211: Food Production Management I: Introduction to kitchen design, workflow, and commercial equipment.
• CHEF 212: Food Production Management II: Selection and use of ingredients, demonstration and application of classical and modern cooking and preparation techniques.
• CHEF 213: Bakery Management I: Fundamentals of baking from a supervisory/management perspective.
• CHEF 214: Bakery Management II: Advanced techniques and management of bakery operations are explored.
• CHEF 233: Culinary Arts Fundamentals I: Introduction to the basics of culinary arts, including ingredients recognition, cooking methods and techniques, knife usage, preparation of basic stocks, mother sauces, starches and vegetables.
• CHEF 234: Culinary Arts Fundamentals II: Continuation of introductory course focusing on meat cookery, daughter sauces, cold food preparation, poultry and seafood.
• CHEF 235: Advanced Culinary Arts I: Exploration and experience in preparation techniques beyond the basic level.
• CHEF 236: Advanced Culinary Arts II: Advanced techniques and experimental use of food combinations to enhance the student's repertoire of skills and abilities.
• CHEF 237: Banquet/Catering Production: Planning and implementation of the culinary aspects of catered functions.
• CHEF 240: Baking Fundamentals I: Introduction to baking techniques, measurement and use of ingredients; equipment use and chemical reactions inherent in the baking process.
• CHEF 241: Baking Fundamentals II: More advanced baking and bread making techniques are covered in this course with emphasis on the more advanced elements of quantity production.
• CHEF 242: Intermediate Baking I: More advanced baking and pastry techniques are covered in this course with emphasis on the basic elements of patisserie production.
• CHEF 243: Intermediate Baking II: Continuation of work with basic elements of patisserie products including laminated doughs and filled products.
• CHEF 255: Special Topics: Specific subjects to be announced in the Schedule of Classes.
• CHEF 256: International Cuisine: Exploration into a variety of international cuisines is undertaken, including the cultural and historical backgrounds of the foods being prepared.
• CHEF 257: Garde Manger: Traditional garde manger skills are taught, including plated salads, cold foods, entrements, pates, forcemeat, terrines, charcuterie and chaud froid work.
• CHEF 260: Nutrition for Chefs: Aspects of basic human nutritional requirements are covered as are the applications of the standards to the cooking and baking.